Catalyst Cooks

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Lunches this Week: Random May 24, 2010

Filed under: © Jen Antila and Jen the Catalyst, 2010 to present. — Jen Antila @ 11:39 am
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I’m not sure what to call this week’s lunches- certainly “themed” isn’t the word.  Maybe “bookended”??  You be the judge!

Tuesday will be pork wild rice burgers from Husnik’s meat, paired with a fruit salad.

Wednesday will be Swiss Enchiladas with a side salad and light vinaigrette.

Thursday will be Applegate Farms Natural chicken patties (and a beef burger for Sarah) with Bacon, Lettuce and Tomato.

A couple of notes about the meat from this week’s meals:

Husnik’s is my absolute favorite local butcher, located just off of 494 and Concord in South St. Paul.  They’ve been family owned since 1928.  What a treat to shop there!  Always a butcher on hand to answer questions and help select the best meat cuts.  They have the best, most reasonably priced brats and processed meats I’ve seen.

On a side note, a few years ago I bought a meat grinder because I was sick of running into bones or questionable pieces of meat in my ground beef and pork products that I bought at the grocery store.  I decided right then and there that I was going to grind all of my own meats and make my own sausage.  Then I learned that some ground beef is “fortified” with formeldahyde and other nasty by-products— no thanks!

One thing led to another and I ended up with a Corporate job that required too many hours a day to leave time for anything but showering in the morning and then changing into jammies at night.  Needless to say, grinding my own meat didn’t make the cut (haha, no pun intended!)

I have the time to grind meat now, and sometimes I do make my own sausage these days- not only to avoid nasty by-products but for health reasons (for example, making chicken or turkey sausage instead of pork or beef).  However, there are also more vendors that we can trust to provide a natural product.

A national vendor with just such an approach is Applegate Farms.  I was introduced to their products by my friend Jennifer, who loves the company so much she now works there.  On their website,  you can even trace the meat you bought to its source- how cool!  They believe in the integretiy of raising and butchering meats naturally and respectfully.  I can buy that, especially when I live in Minneapolis and my favorite butcher is “all the way across the river” in South St. Paul.

‘Nuff said!  Enjoy the bookend meat lunches this week (with enchiladas in the middle)!


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