Wild Idea Buffalo Recipe of the Week -BUFFALO PASTRAMI and ZUCCHINI LINGUINI

June 2, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is Buffalo Pastrami and Zucchini Linguine. Can it get much healthier, Buffalo Pastrami and Zucchini Linguine! It uses Wild Idea Buffalo Pastrami, Linguini, Water, Zucchini, Basil Pesto, Cherry Tomatoes, and Grated Parmesan. You can find this recipe and purchase the Wild Idea Buffalo Pastrami along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

BUFFALO PASTRAMI and ZUCCHINI LINGUINI
A summertime favorite that’s simply delicious!

Ingredients:

1/4 lb. Wild Idea Buffalo Pastrami, julienned
4 oz, linguini, cooked al dente
(reserve 1 cup pasta water)
1 medium sized zucchini
4 Tb. basil pesto
1/2 cup cherry or pear tomatoes
grated parmesan
Cooking Directions:

1 – Prepare Buffalo Pastrami and linguini as suggested. Using vegetable peeler, peel zucchini in flat ribbons and then slice ribbons in half, lengthways.
2 – In heavy bottomed pot, bring 1/2 cup of pasta water to gentle boil.
3 – Add zucchini and cook for two minutes. Remove zucchini from water and set aside.
4 – Add prepared pasta to pot, adding more pasta water if necessary. Cover and let heat through, about 2 minutes.
5 – Add basil pesto and toss lightly.
6 – Add zucchini back to pot and julienned pastrami. Gently toss together. Cover and let heat for an addition minute or two.
7 – Using large fork, twist pasta into desired serving and transfer to pasta dish. Garnish with tomatoes, and sprinkle with parmesan. Season with a pinch of salt and a twist of fresh cracked pepper.
Simply Delicious! You might also like my recipe for a Zucchini Salad, found in the “Various Recipe” section.
https://wildideabuffalo.com/blogs/recipes/93465857-buffalo-pastrami-zucchini-linguini

 

 

BUFFALO PASTRAMI
We are excited to reintroduce our Buffalo Pastrami. Loaded with flavor and super tender, our Buffalo Pastrami will change the way you think of this old classic. Guaranteed to make the best Rueben Sandwich you’ve ever had!

Pastrami comes pre-sliced in a 4 oz. or 8 oz. package.

Buffalo Pastrami & Zucchini Linguini
Buffalo Pastrami and Peach Sandwiches with Orange Aioli
Ingredients: 100% Grass-fed Buffalo,Water Sea Salt. Organic: Pure Cane Sugar, Black Pepper. Cultured Celery Powder, Garlic Juice, Organic Coriander

*All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.
https://wildideabuffalo.com/collections/charcuterie/products/8-oz-buffalo-pastrami

Wild Idea Buffalo Recipe of the Week – BISON MEATBALLS WITH TOMATO FENNEL SAUCE

March 24, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is BISON MEATBALLS WITH TOMATO FENNEL SAUCE. To make the Buffalo Meatballs you’ll be needing Wild Idea Premium Ground Buffalo, Olive Oil, Salt, and Pepper. Then for the Sauce you’ll need Onion, Fennel Bulb, Butter, Crushed Fennel, Salt, Pepper, Chili Flakes, Crushed Tomato, and Lemon. Additional Ingredients of Pasta, Fennel Fronds, Fresh Oregano, and Grated Parmesan. Wow, Dinner is served! You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

BISON MEATBALLS WITH TOMATO FENNEL SAUCE
A simple recipe packed with flavor and nutrition!

Meatball Ingredients:

1 – pound Wild Idea Premium Ground Buffalo
4 – tablespoons olive oil
1 – teaspoon of salt
1 – teaspoon black pepper
Preparations:

1 – Crumble ground meat in a bowl with 3 tablespoons olive oil, salt & pepper. Mix thoroughly.
2 – Roll into 24 meatballs and place on an oiled (using the remaining olive oil) baking sheet. Broil at 500° for about 7 minutes.

Sauce Ingredients:

1 – onion, halved and sliced thin
1 – fennel bulb, halved and sliced thin
2 – tablespoons butter
2 – teaspoons crushed fennel
1 – teaspoon salt
1 – teaspoon black pepper
½ – teaspoon chili flake
24 – ounces crushed tomatoes
squeeze of lemon
Preparations:

1 – In a heavy pot over medium high heat, add butter, onions and fennel and sauté for 5 minutes before adding the dry spices.
2 – Continue to sauté until vegetables are tender. Add the crushed tomatoes and stir to incorporate. Reduce heat to low and simmer for 15 minutes. Add a fresh squeeze of lemon before serving.


Other Ingredients:
*pasta or zucchini or squash noodles
* fennel fronds and fresh oregano
* grated Parmesan
To Serve: Spoon sauce over pasta of choice or zucchini or squash noodles, top with hot meatballs and garnish with fennel fronds and oregano.
Photo Credit: Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/bison-meat-balls-with-tomato-fennel-sauce

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