Friday, December 6, 2013

Hot Turkey Gravy Salad

This is as simple as it gets. Sorry for not pulling this out at Thanksgiving, but hey, you have more turkey and drippings in your freezer right?

1. Pull out leftover turkey.
2. Pull out leftover gravy (or make GAPS onion gravy, Mmmm...)
3. Wash and prep lettuce while meat and gravy is warming
4. Pile meat and gravy over greens
5. Enjoy!

And don't tell me gravy on lettuce is weird. It's a meat based dressing. Everyone likes wilted bacon salad, why not gravy on salad? Maybe when I'm done with GAPS I'll put some crusty sourdough bread on the side. Yum yum.

Wilted Red Caviar Salad

Recently, thanks to Fish Hugger, I acquired some wonderful red salmon roe. I brined it, dried it in my fabulous dehydrator, and now have a superbly convenient, extremely nutrient dense seafood treat. I won't lie and say that the taste is incredibly superb, but I just haven't developed much of a taste for fish. That being said, dried, you mostly taste salt, not as much fish flavor, and I could definitely see raw caviar in sushi. Mmm... sushi.

This takes the slightly bitter chard, the salty fish, the sweetness of caramelized onions, and classic parmesan for a nutrient dense party in your mouth.

1 bunch Swiss Chard
1 large onion
a good spoonful of lard or other frying fat
generous amount fresh shredded parmesan
couple spoonfuls dried cured salmon roe
drizzle olive oil

Preparing this is pretty straightforward and quick.
Slice onion thinly, add to skillet with lard on high heat. Once starting to brown, reduce heat to low and put the lid on. Meanwhile, wash chard, remove any sad looking pieces, and break into bite sized shreds. Keep the core slices separate so they can go into the pan first and cook a little longer.

 Once the onions are almost browned to your liking, add the core pieces of the chard and some more fat. Replace the lid and allow to cook for a few minutes. Then turn the heat a little higher to medium heat, add more fat and the rest of the chard leaves. Once they are wilted, you're done!

Transfer everything to a waiting plate and add parmesan to soften as it cools. Add roe and olive oil and dive in!
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