Defrosted a pound of local ground beef this week. Half of it went into tacos, and the other half, cottage pie.
Tacos
The lettuce and tomato from last week along with the locally made taco mix from a week or so before had me thinking tacos with ground beef.
Here’s our taco bar:
beef seasoned with taco spice mix, chopped tomatoes, caramelized onions, and lettuce
No sour cream 😦
The tortillas are from Kroger. They’re nutty and filling and better-tasting than most flour or corn tortillas.
The taco mix had that nice dry taste and some sweetness. But it was not so hot, so if you’re into hot, you might want to have some hot sauce in the wings.
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Cottage pie
Cottage pie is great comfort food on a cold day and a good way to use up some root veggies. Here’s the basic recipe.
And here are the ingredients for yesterday’s pie…
onion, one large hakurei turnip, a little daikon radish, tatsoi stems, and garlic
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Tatsoi stems are beautiful. They have the loveliest grain – like fine wood that’s been lovingly varnished.
Couldn't get a good picture, but, trust me, it's beautiful!
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And here’s our lunch.
cottage pie and lettuce with radishes and parmesan honey vinaigrette
Weeks ago I got a bottle of Organic Parmesan Garlic Vinaigrette. This stuff would make a great chicken marinade, but it’s just too strong on salads for me. So yesterday I got smart and mixed it with some honey.
The honey made the dressing totally yummy. I look forward to dressing our next salad the same way.
thoughtful consumption 
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