Roasted Organic Potatoes, Broiled Buffalo and Homemade Cheddar Cheese Breadsticks

Buffalo. It's what's for dinner.

Along with some roasted potatoes and homemade cheddar cheese bread sticks. I used the bread machine and Texas Daily Harvest cheddar.

I have it on good authority (the husband and kids) that the bread sticks were delish. (They aren't on my Mellman plan, so I didn't eat them.) But, the buffalo and potatoes I did eat. And they were good.

Organic Butternut Squash, Sweet Potatoes and Baked Buffalo

Tonight's dinner tasted a whole lot better than it looked. Promise.

I peeled the butternut squash and sweet potatoes from my Urban Acres share and boiled them in water. Once they were soft, I went to town with a hand mixer, some butter, milk, cinnamon, vanilla and a little dash of Florida Crystals cane sugar. Let me just say, it was sweet, creamy goodness.

Stephen baked the buffalo london broil steak that I had marinated overnight in some lemon zest, lemon juice, soy sauce and garlic. The flavor was great, but it got cooked too long. It should have been broiled, not baked, but you live and you learn.

I also got our juicer and made apple, pear, tangerine juice. It was fantastic and the kids drank it all up. We used two apples, 3 pears and one large tangerine from our share. I was tempted to make another batch. It's a great way to get fresh fruit in your kids!

Tonight's dinner was super easy to make. I did the butternut squash sweet potato mash last night, so all we had to do was heat it up. Tonight took about 20 minutes and that was mostly baking time.

The Best Laid Dinner Plans

Doesn't this look good?

Tonight I was excited about dinner. I got something in my Urban Acres share and had to ask my friends on facebook what it was. I posted a picture and learned that I had received bok choy. Stir fry was in my immediate future.

I chopped up some veggies from my share and sauteed them in some garlic and olive oil. (I actually sauteed the buffalo stew meat first. I had marinated it in lemon juice and soy sauce.)Then I threw the veggies, bok choy and shitake mushrooms in the same pan so it would soak up all the juices left over from the meat.

I took a picture of the finished product before I cooked the rice. It's a good thing, too, because I totally scorched the rice. I know better than to leave rice cooking on a gas stove, but I got distracted with making something else and before I knew it, I had this:

That's not wild rice, folks. No, that's charred, burned, crispy brown rice. I ate it, but no one else did. Whoops. Everything else was purty tasty, though.

No complaining here.

Buffalo Steak with Sauteed Greens

Our share from Urban Acres included collard greens and kale: two things I have no clue how to prepare. So, I broke open The Joy of Cooking and found a recipe for Sauteed Greens With Garlic.


Then I marinated a buffalo london broil steak from Whole Foods in soy sauce after prepping it with salt, pepper and about a 1/2 teaspoon of lemon zest. I placed it in a glass cooking dish, poured the soy sauce on top, and broiled it on high for about 20 minutes. This makes it rare, the way my husband likes it. I cook it a little longer for mine and the kids, so it's not quite so pink in the center.

Here it is, ready to eat:

Delish!