A Dead Easy (Almost) Organic Dinner

I was spoiled by wonderful food the last two summers that I worked at the ranch. Everything there is made from scratch (even the salad dressings). It was good healthy food, lots of fresh fruit, vegetables and salad on top of the breads and meats. My body was in heaven with all of those wonderful nutrients

Now that Jeremiah and I are living alone and fending for ourselves, I decided I couldn't bring myself to serve pre-made, pre-packaged frozen dinners. For us, it seemed wrong.

So on top of buying organic, I also cook most nights.

A butcher down the road makes wild game sausages from the cut-offs of elk and deer that people bring him during hunting season. He also puts cheese, and whole peas and other green vegetables in them.



I grilled them on the counter top until they were almost done, then put them in the oven at 350 to keep cooking.

Meanwhile I had had organic eggplant salted and sweating on the countertop. I rinsed that, brushed it with oil, and grilled it too.



I reaheated some leftover organic mashed potatoes from the night before. I had mashed them with organic butter and sour cream. Last night I stirred some cheese in while they were reheating.

We also had leftover organic salad, with organic garbanzo beans and (f)artichoke hearts on top.

Super simple, quick and delicious. Yummy.

I'd love to show you a picture of the finished plate, but the layout wasn't professional, so I'll leave it up to your imaginations how scrumptious this looked on the table in front of me.

Unfortunately, my enthusiasm for domesticity waned exponentially after that, and I didn't clean up the kitchen. I have to go do that now.