This is one of our favorites, nourishing and satisfying without being heavy, lots of good protein, loads of veggies, and a perfect way to use that wonderful abundance of summer squash. It’s comforting, delicious, and full of flavor—even picky children have been reported to love it. YUM!

Mexican Beef and Summer Squash

Servings: 8
Preparation Time: 20 minutes preparation, 30 minutes bake time

Ingredients:

• 1 pound grass-fed ground beef or bison
• 1 package organic taco seasoning (or for a change, 1 tablespoon steak seasoning, 1 teaspoon yellow curry powder, salt and pepper to taste)
• 2 cups shredded raw sharp cheddar
• 1/2 cup chopped onion
• 3/4 cup chopped peppers (a mixture of jalapeno, Anaheim, banana and green peppers)
• 2–3 cups summer squash (yellow, scallop (patty pan), zucchini)
• 1 cup plain yogurt
• 2 tablespoons coconut oil
• salt and pepper to taste

Directions:

Preheat a cast-iron skillet to medium-high heat.

Sauté onions and peppers with half the coconut oil and salt and pepper to taste (sauté in a splash of white wine for added flavor) until soft and set aside. Brown ground beef using the rest of the coconut oil until just cooked and tender.

While beef is browning, begin slicing yellow and zucchini squash. Dice squash. Drain any extra fat from beef and add the seasoning.

Grease a 9 x 13-inch glass dish. Place half of the squash, peppers, and onion in dish. Cover with half of the beef mixture and half of the shredded cheese. Spread yogurt over cheese. Add in the rest of the squash, peppers, and onion and cover with the rest of the beef mixture, topping with the rest of the cheese and some fresh cracked pepper.

Bake at 350 degrees for 30 minutes or until the top is starting to brown. If cheese starts to brown too soon, cover with foil. Allow to cool slightly before serving. Enjoy!

Recipe and photo submitted by Lydia, Salem, VA.

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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.

Submit your recipe here!

Börek (sometimes spelled “borek” or “burek”) is a “meat pastry” dish that is popular in Turkey. This is a slightly adapted version (no feta cheese) that is great for our grass-fed ground meats (beef and bison).

Börek

Servings: 4–6

Preparation Time: 12 minutes

Ingredients:

• 3 tablespoons coconut oil
• 1 medium white onion (chopped)
• 1 pound ground beef or ground bison
• 1/2 teaspoon garlic powder
• salt and pepper to taste
• 5 sheets filo dough
• 3 eggs
• 2 tablespoons water

Directions:

Preheat oven at 375 degrees F.

On a large pan, sauté onion with about 3 tablespoons coconut oil. After 1 minute, add ground meat, garlic, powder, salt, and pepper. Sauté together till the meat becomes lightly brown. Set aside.

In a medium bowl, beat the eggs and water together to make an egg wash. Set aside.

Grease the bottom and sides of a large baking dish with additional coconut oil. Place half of one filo dough sheet into the baking dish to cover bottom, leaving the other half overlapping the side. Brush with egg wash and lay the other half on top. Brush the top with more egg wash and repeat with 1 more sheet (lay half on top, brush with egg wash, lay other half on top, brush with egg wash). This should give you 4 layers of the filo dough from two sheets, with each sheet folded over to make the 4 layers. This makes your base before adding the layers of ground meat.

Spread out about one third of the cooked meat on top of this base. Take another sheet of filo dough and place half of the sheet on top of the meat and brush with egg wash. Lay the other half on top and brush with egg wash again. Top with about another third of the ground meat, and then repeat this again to make three layers of ground meat from 3 sheets of filo dough with the last folded-over filo sheet serving as the top.

Bake in preheated oven for 30–35 minutes or until the top is golden brown.

Brush börek with coconut oil once done. Loosen the edges with a butter knife for easy cutting and serving. Cut into squares.

Serve with yogurt and vegetables as a side dish. Enjoy!

Recipe courtesy of Marianita Shilhavy.

Recipe prepared by Marianita Shilhavy and photographed by Jeremiah Shilhavy.