My love of butter is a running joke among my friends. When Organic Valley came out with their Limited Edition Pasture Butter, I literally bought it by the case. Why?
From May through September, the sun shines its warmest, pasture plants grow the strongest, and cows graze the longest. It’s also the time pasturing cows produce the most delicious and nutrient-dense milk for the finest butter. With the introduction of rich-tasting, cultured Pasture Butter, Organic Valley is celebrating the healthful benefits of organic cows enjoying those lush, green summertime pastures.
Throughout history, summer butter has been prized for its beautiful color and flavor, and a long held belief in added health benefits.
Organic Valley Pasture Butter contains elevated levels of beneficial fatty acids: CLA (conjugated linoleic acid), and Omega 3 and 6 essential fatty acids in an optimal ratio.
It’s some of the best butter I’ve ever tasted. Fortunately, you don’t have to buy it by the case to enjoy it. I stocked up for winter, but apparently the guys at Organic Valley had already thought of that. Although it is only produced for 5 months out of the year they have figured out a way to sell it year-round. Silly me!!!
My appreciation for summer butter comes from my love of nutritious ingredients in general. Knowing my passion for cooking, several of my friends have asked me to post a sample weeks meal plan. This week is nothing fancy. We’re busy scouring our house so that we can put it on the market next week. Here it is:
Bacon, Mushroom & Cheese Omelette – I know, this is really a breakfast food, but it is super-fast, super-satisfying and suitable for pregnant mommies with food aversions and picky discerning toddlers alike. Our eggs come from local, free-range organic chickens (although we’d like to find eggs from truly “pastured” chickens, we haven’t been able to). The mushrooms are local, too. We’re waiting on our bacon from Paidom Meats and are supplementing with the best available from Whole Foods.
Sweet potato fries (fried in coconut oil)
Irish Lamb Stew – You can find a delicious, frugal version at one of my favorite blogs: The Nourishing Gourmet.
Soaked Whole Grain Bread – Made from scratch in our kitchen, this bread is also perfect for double-stacked chicken sandwiches at lunch, PBJ’s (although we use sunflower or cashew butter instead of peanut), and occasionally french toast
Hummus, Falafel and Feta Stuffed Pita’s with Yogurt-Dill Sauce – I’m making the hummus and falafel from scratch this week using Sally Fallon’s recipes. The pita bread is a soaked grain recipe I adapted recipe from The Fresh Loaf. I use yogurt made from goat’s milk to make the dill sauce.
Spaghetti and Meatballs – This recipe comes from another of my favorite blogs, Kitchen Stewardship. I like to use sweet potatoes as the meatball “binder” as it sweetens them a bit. Katie loves them. For a low-gluten pasta option try quinoa pasta or “make” your own pasta using spaghetti squash.
Baja Chalupas – I’ll admit, they’re not exactly chalupas. When I make pita bread I double the batch and use the leftovers for chalupa night. We use grass-feed ground beef topped with homemade queso, baja sauce (using homemade mayo), and diced tomato, onion and cilantro.
You guessed it!!! Green Salad
Beef Stir-Fry – Love this recipe from Whole Foods.
Kitchen CLOSED!!! – Out searching for restaurants that serve local, organic, or pasture-raised ingredients.
We serve baked apples or cherry clafouti for dessert a few times a week. They’re simple to make, DELICIOUS and naturally sweet! But enough about what’s going on in my kitchen. Please don’t leave without telling me one thing YOU are making this week!
» Recipes » Meal Plan Monday for March 8th