I'm over on the Paleo Parents blog today, talking about using flavor to satisfy cravings and sharing my recipe for Pizza Chicken! It's simple and fast and just really delicious, so head over and check it out here! Enjoy!
A couple of months ago, Rob and I went to Butcher and the Boar for our anniversary and had a great time. It's a wonderful place to have a fancy and delicious dinner, but it's kind of hard to spend less than around $200. I was recently very pleasantly surprised to learn of their casual and much more budget-friendly beer garden, where you can sit outside, still receive great service, and eat fantastic food (for a fraction of the price you'll pay inside at dinner).
Check out their menus here! They have a terrific bourbon list which is totally not my thing but pretty cool either way. When we went for dinner we had the mushrooms, bacon-wrapped beef tenderloin, and the double-cut smoked pork chop (as well as a couple of cocktails), but for snacks on the patio a few weeks ago, we shared some ribs and their famous red hot Brussels sprouts (seriously, get those). Everything is good! I'm going back soon for the pickled vegetables and the smoked olives.
Butcher and the Boar
1121 Hennepin Avenue
Minneapolis, MN 55403
--
Food 5/5
Service 5/5
Atmosphere 4/5
Prices & Specials 3/5
Paleo-Friendly 5/5
Back in January, I shared a recipe for zucchini "fettuccine" and said that you can totally make Paleo pasta with just a vegetable peeler, which is totally true, but not nearly as fun as making Paleo pasta with a spiral vegetable slicer. The Paderno is still on my wish list, but Rob and I recently received this sweet hand-held spiral slicer that was on our wedding registry. It does a great job with squash and carrots, and as a result, I've been making noodles (and juice! we got a juicer, too) nearly every day.
This recipe is similar to the fettuccine one, but it has meatballs and marinara sauce. It's simple. And it's really good.
Ingredients:
- Four zucchini
- One pound of grass-fed beef
- About half of a 28 ounce can of marinara sauce
- (I use Trader Joe's because it has no added sugar)
- One teaspoon each of garlic powder + onion powder
- Salt and pepper, to taste
- A couple tablespoons of olive oil
Instructions:
- Heat a pan with olive oil over medium heat. Form the beef into meatballs and place in pan. Season with salt and pepper.
- Spiralize the zucchini and set aside in a large bowl. Once the meatballs are cooked through, take them out of the pan and add the zucchini.
- Sauté the zucchini for about five minutes. Add a sprinkle of salt and pepper and also the garlic and onion powder.
- Once the zucchini softens a bit, add the marinara sauce. You can put the meatballs back in before plating if they've gotten cold.
- Serve hot and enjoy!
