Grass Fed Burgers with Purple Potato Mash and Asparagus

All I did was form the meat into patties and season the outside only. I believe this keeps the burgers juicy.  I have tried different ways to season, like mixing spices into the meat, and found this way to be the juiciest for burgers. (To be honest, I am still experimenting, so I am not 100% sure if that is a true statement. I'll let you know when I perfect burger recipes!) I just seasoned with salt, pepper, garlic powder, and chili powder.

I boiled the purple potatoes after cutting them in half.

**Purple potatoes striking pigment is its nutritional life force, thanks to the antioxidant powerhouse anthocyanin, which is responsible for the purple and blue color of fruits and vegetables. This flavonoid has been shown in studies to possess anti-cancer and heart-protective effects, as well as benefits like boosting the immune system and protecting against age-related memory loss. Research by the USDA Agricultural Research Service found that potatoes with the darkest colors have more than four times the antioxidant potential of those with lighter skin and flesh.**

After potatoes boiled, I mashed adding butter, cream, and salt.
For delicious food you cannot hold back. The meal itself is extremely healthy, with the grass fed meat and organic products, so a little bit of fat is not a terrible addition to creating DELICIOUS mashed potatoes.

For the asparagus, I blanched and sauteed.
Blanching requires a couple minutes of boiling the asparagus then shocking them by putting the asparagus directly into an ice bath. This stops the cooking process and helps maintain the bright green color of the asparagus. More green, more nutrition.
I then briefly sauteed the asparagus with olive oil and garlic.

Surprisingly, this dinner only took 30 min. Although, I did have Kerri by my side!

Butternut Squash Soup
Thank you to Susan Gross for this awesome and easy recipe!

I chopped celery and onion and caramelized them in butter.  Season with salt and pepper. Meantime, I diced and roasted the butternut sqaush. To roast, I just tossed the sqaush in olive oil and s/p.  I didn't roast until doneness, just to get that roasted flavor. 
Once squash is ready, move to pan where celery and onions are caramelizing. Cook together until sqaush has softened a bit and the flavors have married. Then add some homemade chicken stock. I had homemade chicken broth in my freezer and it worked just fine. I added the liquid just until it covered the veggies and I let it simmer for at least 30 min ( or until squash and veggies were soft). Add a tiny bit of garam marsala at the end. Put in blender and blend away. May leave some of the squash and veggies out of the blender for a chunkier soup or just dont blend all the way. It all depends on what texture you desire.

This soup is SIMPLE and DELICIOUS!


One organic bird

Organic Root vegetables
 - I chose golden potatoes, butternut squash, brussel sprouts, and 2 small onions

Rub the bird and toss the veggies in olive oil, salt, and pepper. Additional spices are not necessarily needed, but I prefer to add rosemary, paprika (or a little sprinkle of Lawry's)

Cover the roast in tin foil and place in a preheated oven set at 425 degrees. About 3/4 way through the cooking process, remove the foil. If more browning is needed, place roast under broiler for last 10-15 min.