Coconut Oil Sautéed Carrots

Servings: 4

Ingredients:

• 5–6 large fresh carrots
• 1 large yellow onion
• coconut oil
• butter
• salt, to taste (optional)

Directions:

Wash and cut fresh carrots into julienne strips (We use a Vidalia dicer tool.). Slice onion into thin rings.

Heat coconut oil and butter in a skillet, using as much as needed. Sauté carrots and onions over high heat until tender and browned.

Add salt to taste before serving, if desired.

Recipe submitted by Susan, Peoria, AZ

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Bison, Coconut Cream, Curry Stew

Servings: 5
Preparation Time: 15 minutes

Ingredients:

• 1 small onion, diced
• 4 cloves garlic
• coconut oil, as needed for sautéing
• 1 pound bison stew meat
• 2 teaspoon curry
• 1 teaspoon cumin
• 1 teaspoon turmeric powder
• salt and pepper, to taste
• 3 tablespoons Coconut Cream Concentrate
• 2 cups beef broth
• 1 medium-sized sweet potato, cubed
• 1 medium-sized carrot, chopped
• 2 stalks celery, chopped
• 1 medium-sized zucchini, chopped
• 8 ounces baby bella mushrooms, sliced

Directions:

Sauté onion and garlic in coconut oil until onion is soft. Add bison and sauté for another 2 minutes.

Add curry, cumin, turmeric, salt, pepper, Coconut Cream Concentrate, and beef broth. Cover and simmer for 2 hours or until the meat is tender. Add remaining ingredients and continue cooking until the vegetables are soft and cooked through.

Serve over rice or pasta and top with sour cream or plain yogurt.

Enjoy!

Recipe courtesy of Marianita Shilhavy.

Recipe prepared by Marianita Shilhavy and photographed by Jeremiah Shilhavy.

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