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Part of the reason I’ve been MIA, is that I’ve been engrossed with Food Babe’s new book – The Food Babe Way.  It’s helped to reignite my “healthy eating/lifestyle” routine and I’m pretty excited to get this ball rolling before my family’s annual Hawaii trip in a couple weeks!

My main focus? Clean eating that actually tastes good.  My mom introduced me to Oh She Glows (recipes to come), but this Cookie and Kate – Southwestern Power Salad totally fits the bill.

So whether you are looking for a healthy whole food option for lunch, or just looking for a delicious dinner recipe… this salad is not only tasty, but has you feeling wonderful after you eat it (and makes great next day leftovers)!

After my family found out about my obsession with buying meat from my local farmer’s market, my sister gifted me one of the most amazing gifts ever – a subscription to AgLocal.  They buy pasture raised meats from local farms and offer meats by the cut and by subscription ($85/month for 4 types of meat).

Available meats are constantly changing and I love that you are able to see what farm the meat is coming from, as well as the raising practices (i.e. Non-GMO, 100% Grass Fed, Pasture Raised, Animal Welfare Approved, Local Feed, etc.).

To kick off my first ever meal made with AgLocal delivered meat I wanted to recreate one of my favorite dishes – Sunday Gravy from Lillian’s.  While I couldn’t find the secret family recipe, I whipped one up of my own (inspired by Food & Wine’s Sunday Sauce recipe).

Sunday Gravy

• 2 tablespoons olive oil
• 2 lbs beef short ribs
• 1 lb Italian sausage
• 2 medium onions, finely chopped
• 2 tablespoons tomato paste
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 2 – 28 oz cans whole peeled Italian tomatoes, crushed by hand
• 1 medium carrot, peeled
• pasta of choice (I used spaghetti)

1. Heat olive oil in a large heavy pot and brown short ribs (seasoned with salt and pepper) on all sides (for about 10 minutes).
2. Remove short ribs and transfer to a plate.
3. Brown sausages. Transfer to short rib plate.
4. Drain all but 1 tablespoon of fat from the pot.
5. Add chopped onions and a pinch of salt. Cook over medium heat stirring occasionally until onions have browned (12-15 minutes).
6. Add tomato paste, garlic and oregano, and cook, stirring until fragrant (about 2 minutes).
7. Add the crushed tomatoes (with their juices) and the carrot and bring to a boil.
8. Add the short ribs, their juices and the italian sausage to the pot, cover partially and simmer over low heat until the meat is tender and the sauce is thick (about 4 hours).  Be sure to stir occasionally and turn the short ribs to ensure even cooking.
9. Once meat has cooked through remove short ribs and sausage, and discard carrot.  Cut the short ribs into 1 inch chunks, slice the sausage and return meat to the sauce. Season with salt and pepper.
10. Cook spaghetti (or whatever pasta you choose) until al dente and train (reserving 1/2 cup of the pasta water).  Transfer the pasta to the pot and toss well, adding additional pasta water if needed. Serve immediately.

Mangia Mangia!

Be sure to check out AgLocal for the latest and greatest in responsibly raised meat!