what a great combo!  i love using citrus in sweet and savory dishes!  i make some killer orange ginger muffins, which i am actually doing this weekend.  last night, i used the duo in a savory application with some Brussels sprout greens, ground venison, and farro.  i have done this dish before using the same flavors with a different protein, veg, and grain...check it out. 

here is what i did this time...

8oz ground venison or beef (try to get grass-fed if using beef!)
1" piece fresh ginger, minced
2 garlic cloves, minced
zest from one orange, about 1 tbsp
1/2 cup orange juice, fresh is best!
3 tbsp soy sauce or 4 tbsp Bragg liquid aminos
1 tbsp sesame oil
1 tbsp honey, go for local of course!
2 tbsp cornstarch, not totally necessary, but gives the sauce a nice thickness
1/4 cup chopped green onions
Veg of your choice...i used Brussels sprout greens, i really liked them.  they have a similar texture to collards, but a sweeter flavor, almost a bit of a citrus note, interestingly enough!  i cut off the fibrous stems, stacked the leaves on top of each other, rolled them up tight like a cigar, and cut them into thin strips, like how you would chiffonade herbs like basil. 

1/2 cup (dry) grain of your choice, i used farro...brown rice, quinoa, or pasta would work as well. 

1.  start cooking your grain.  farro takes about 30 minutes, so i started that first.  the proportion for farro is 1:2, so for 1/2 cup farro, you need 1 cup water.   bring water to a boil, add farro, reduce heat to low, cover, and simmer for 30 minutes.
2.  brown your ground meat in a large skillet over medium heat until all the pink is gone.
3.  remove meat from pan and place in a large bowl, drizzle just a touch of oil in the hot skillet, and add your veg.  saute veg until just tender.
4.  while veg is cooking, make your sauce by combining all the ingredients from the ginger to green onions.  whisk this mixture thoroughly and then add it to the cooked meat.
5.  once veg is tender, add the meat and sauce to the pan.  stirring frequently, cook this mixture for about 5 minutes.  once grain is done, add that to the pan as well and cook another 1-2 minutes, until everything comes together.


i saved a few of the Brussels sprout leaves for presentation.


you can either place a big leaf on a large plate and scoop a hearty portion on top of that OR you can save a few small leaves and use them as wrappers, like ryan did! 



i loved the way this dish looked on the plate, i couldn't stop photographing it!!!


the green colors really popped, especially with the beautiful green trees in the background!


farro is quickly becoming my favorite whole grain...i love the chewy texture and the hearty nutty flavor!


bright, bold, brilliant flavors come together and burst in your mouth with this dish...the savvy sauce can be used in tons of different ways!  pick your protein, pick your veg(s), pick your grain, change it up, try new things, be creative!  what can you come up with?

tonight i am having smoked salmon flatbread with salad and sweet potato.  very similar to this version, but without the slaw.

ryan just bought a new point and shoot camera to bring to vegas, and it came with a mini tri-pod!  yay!  excited to start using it for my camera and getting even better pics! 

the next few days i am taking a little break from hard-core cooking and am doing some simple stuff instead...leftovers, maybe a frozen dinner, maybe some take-out!  a little break for Bree!!!