Merigian Studios

Recipe Board

Category: soup

Beet Vegetable with Spare Ribs

Adapted from  marksdailyapple.com 3 pounds of beef short ribs Olive oil for browning meat 1/4 cup apple cider vinegar and more for flavoring at the end 1 onion, finely chopped 4 garlic cloves, finely chopped 4 beets, peeled and cut into 1-inch chunks. Cut off the beet greens and save on the side. 1 large turnip, peeled and cut into 1-inch chunks 1 14.5 ounce can diced tomatoes in juice 2 stalks of celery, chopped 1/4 –1/2 cup roughly chopped fresh dill 1/2 a head of cabbage, shredded... Read More
Posted by Katie Reed at Monday, October 21, 2013
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Simple Roasted Tomato

Adapted from  http://www.perrysplate.com/ ingredients: 2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes) 6 cloves garlic, peeled 2 small yellow onions, sliced 1/2 cup heat-safe oil, like coconut or grapeseed Salt and freshly ground black pepper 1 quart chicken or vegetable stock 2 bay leaves 4 tablespoons grass-fed butter (optional) 1/2 tsp salt directions: Wash, core and cut the tomatoes into halves. (You don't need to do this with cherry or grape... Read More
Posted by Katie Reed at Monday, October 21, 2013
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Beef and Baby Bok Choy

Adapted from  http://civilizedcavemancooking.com/ Ingredients 1/2 large zucchini, peeled, spiralized 2 tsp minced garlic 3 oz NY strip steak, cut into 1? cubes 1/4 tsp crushed red pepper flakes 1.5 tbsp olive oil 1/4 cup of water 1 cups chicken broth, homemade 1 tbsp coconut aminos 1 head of baby bok choy, roughly chopped (about 3? pieces) 1/2 cup shitake mushrooms (about 6 mushrooms) 1/4 heaping cup chopped green onions salt and pepper, to taste Instructions Season the beef cubes with... Read More
Posted by Katie Reed at Monday, October 21, 2013
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