Creamy, delicious, and comforting without being heavy, this dish is perfect for early spring when you want something fresh and light, yet still comforting and satisfying. The combination of sweet, brightly colored peas, flavorful, hearty mushrooms and onions with the tender, delicate, and distinctive forbidden rice and a hint of sweet coconut is a visually pleasing, heavenly smelling, delicious-tasting treat for all the senses!

Spring Wild Mushroom and Pea Ragout

Servings: 4–8
Preparation Time: 30 minutes

Ingredients:

• 1 onion, thinly sliced and cut into 1-inch strips
• 1 tablespoon coconut oil
• 1/4 cup white wine
• 1–2 tablespoons Coconut Cream Concentrate
• 1–2 cloves garlic, finely chopped
• 4 ounces mixed wild mushrooms, sliced
• 4 ounces baby bello or white mushrooms, sliced or chopped
• 1/4 teaspoon thyme
• 3/4 cup milk, cream, or coconut milk*
• 1 cup frozen peas, thawed
• sea salt and fresh-cracked pepper
• 1 cup forbidden or red heirloom rice, prepared to package directions

1/2 pound sautéed ground beef or bison may be added if desired to make this meal even more hearty and nourishing, although it is wonderful the way it is.

Directions:

In a preheated cast iron skillet, sauté onion with coconut oil and salt until softened and translucent. Add wine and stir until absorbed. Stir in Coconut Cream Concentrate. Add garlic and mushrooms, season with salt, pepper, and thyme, sautéing until mushrooms are mostly cooked through. Slowly add milk a bit at a time while stirring. Stir in peas, heat through, and season with salt and plenty of pepper to taste.

Serve over rice for a visually pleasing and satisfying main dish or combine with the rice for a wonderful side dish.

*Use 1 teaspoon of Coconut Cream Concentrate for every 6–8 ounces of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe and photo submitted by Lydia, Salem, VA.

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• 2 pounds lean ground beef
• 2 teaspoons sea salt
• 1/4 teaspoon ground black pepper
• 2 eggs, lightly beaten
• 1/2 cup whole wheat bread crumbs or oatmeal or whole wheat crackers
• 1/2 cup water with 2 teaspoons Coconut Cream Concentrate dissolved in it
• 1 teaspoon organic fermented soy sauce
• 1/2 cup onion, finely chopped 
• 1 teaspoon dried leaf thyme, crumbled
• 1 teaspoon dried leaf rosemary, crumbled
• coconut oil

Directions:

Preheat oven to at 350 degrees F.

Mix ground beef, salt, pepper, eggs, bread crumbs, water, Coconut Cream Concentrate, soy sauce, onion, thyme, and rosemary.

Pack into a loaf pan greased with coconut oil or form into a loaf and place on a baking sheet with sides, such as a jelly roll pan. Bake in preheated oven for 1 hour. If desired, serve meatloaf with heated tomato sauce, gravy, or salsa.

Recipe submitted by Tammy, Cape Girardeau, MO.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Savory Hamburgers with Coconut Oil

Servings: 4–5 hamburgers

Ingredients:

• 1/3 cup finely minced onions
• 2 tablespoons Virgin Coconut Oil, or combine with butter
• 1 pound ground beef (or ground bison)
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon thyme
• 1 egg
• Expeller-Pressed Coconut Oil
• organic soy sauce

Directions:

Cook the minced onions with the coconut oil and/or butter gently over low heat until tender; do not brown. Set aside to cool.

In a medium bowl, mix beef, seasonings, and egg together. Shape into patties.

Pan broil (fry) with some Expeller-Pressed Coconut Oil for 4–5 minutes per side or until they have reached desired doneness.

Sprinkle some organic soy sauce over each burger and serve.

Note: You can shape any remaining hamburger mixture into patties and freeze in Ziploc bags.

Recipe submitted by Simi, Los Angeles, CA.

stock photo

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