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Recipes for Health – Independence Day Edition
For Independence Day this year, here are a few recipes from the Price-Pottenger kitchen perfect for beating the heat (and supporting your local farmers and growers)!
During the summer months, it’s especially important that we remain hydrated and nourished with vital nutrients, from the electrolyte- and vitamin-C-packed zucchini in our ‘Zucchini Salad’ to the high levels of omega-3 fatty acids found in grass-fed beef, which we wholeheartedly recommend for our savory ‘Garlic and Herb Pan-Seared Steaks’ recipe.
We hope you enjoy these delectable (and nutritious) recipes from our website, and we strongly encourage you to obtain any ingredients you can from local sources for maximum nutritional benefit. In an age where conventional farming and large food corporations loom large, your contribution to local farmers, ranchers and growers makes more of an impact on local food freedom than you would think!
Bon appétit!
Among other iconic Italian dishes and culinary preparations, pesto has captivated tastebuds for thousands of years. One of the earliest forms of pesto, called moretum, was enjoyed by the ancient Romans and consisted of crushed garlic, salt, herbs, olive oil, and vinegar, while another ancient predecessor, called agliata, was made from mashed walnuts and garlic and remains popular in Genovese cuisine today.
Since the mid-19th century, basil has replaced other herbs as the most common main ingredient of pesto. Likely originating in Africa and being domesticated in India, basil was relatively uncommon in the U.S. until the 1970’s, and has since become a culinary staple and is regaining attention for its medicinal properties, with recent research pointing to the potential antibacterial properties of its essential oils.
Click here for the recipe and video.
Prep time: 6 minutes
Considered a summertime staple by modern eaters, the humble zucchini, although cultivated in Italy, traces its ancestry back to ancient Mesoamerica (like all squash). Along with pumpkins and acorn squash, it represents one of many varieties of the species Curcubita pepo, which was developed in Oaxaca around 10,000 years ago from an unknown ancestor.
This herbaceous plant of many names (including ‘baby marrow,’ which refers to the immature zucchini of South Africa), despite being an exceptionally easy crop to nurture, requires consistent visits from pollinating bees. In areas that experience heavy use of pesticides or mosquito-prevention sprays, hand pollination can supplement sparse insect activity.
Click here for the recipe and video.
Prep time: 15 minutes
Total time: 45 minutes
Garlic and Herb Pan-Seared Steaks
Despite accusations of contributing to global warming (incorrectly taking the blame for the effects of industrial, non-regenerative methods of livestock production), cattle have played an integral role in our transformation from hunter-gatherer to agrarian societies and have provided us with life-giving milk, meat and manure since the Neolithic Revolution. Genetic data indicate that the modern bovine is a direct descendent of the Wild Aurochs that roamed Europe over 10,500 years ago.
Today, grass-fed beef continues to attract eaters with its impressive nutritional benefits. Higher in essential amino acids and omega-3 fatty acids than grain-fed beef, grass-fed beef is also a great source of antioxidants, such as alpha tocopherol (the most active form of vitamin E), and beta-carotene, a precursor to vitamin A, both of which are pivotal for preventing oxidative damage in the body.
Click here for the recipe and video.
Prep Time: 35 minutes – 8 hours
Total Time: 45 minutes – 8.2 hours
Pan-Fried Pastured Lamb Chop with Marsala Reduction
While modern cuisines cook meat such as lamb chops on the bone to enhance flavor and texture, early humans relied on this practice for survival. Over 30,000 years ago, our ancestors utilized “earth ovens” (large pits dug in the earth and lined with stones) to cook meaty bones and other foods, extracting vital nutrients like glycine (the main amino acid in collagen, which has been shown to improve sleep quality and efficacy).
Although lamb and mutton occupy a lower culinary status than beef or chicken in modern American cuisine, traditional sheepherding is experiencing a resurgence across the U.S., with the Navajo Peoples leading the charge to preserve this traditional practice and maintain its positive impact on regional conservation efforts.
Click here for the recipe and video.
Prep time: 1-24 hours
Cook time: 10 minutes.
In case you missed the last Recipe Feature, you can find it here: Recipes for Health – Father’s Day Edition
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Do you have a favorite Price-Pottenger or other ancestral recipe? Email us at [email protected] and let us know about your experiences with these and other healthful recipes!
To your best health,
The Price-Pottenger Team