Grass-Fed Ground Beef and Zucchini Skillet Supper

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There are two farmers at the Saratoga Farmers’ Market, M & A Farm and Lewis Waite Farm, who sell grass-fed beef products, including ground beef.

The meat from grass fed animals is lower in fat and has a healthier type of fat. Also, according to California State University Cooperative Extension, several studies suggest that grass-based diets elevate precursors for Vitamin A and E, as well as cancer fighting antioxidants as compared to grain based diets. This is often evident in the fat from grass-finished beef that may have a yellowish appearance from the elevated carotenoid content (precursor to Vitamin A). If you’re eating grass-fed beef for the first time, you may also notice a difference in the taste.

The recipe below uses ground beef and a variety of vegetables available at the Saratoga Farmers’ Market.

Ground Beef & Zucchini Skillet Supper

1 lb ground beef*

1 cup chopped onion*

¾ cup chopped green pepper*

1 clove garlic*, minced

¼ tsp. pepper

1 tsp. chili powder

5 cups sliced zucchini*

2 large tomatoes*, cubed

1 ¼ cups whole kernel corn*

¼ cup fresh parsley*

In a large skillet brown ground beef, then add onion, green pepper and garlic until onion is transparent and peppers are soft.  Add remaining ingredients (adjust seasoning as desired) and cover. Simmer for 10-15 minutes until vegetables are tender.  Makes 6 servings.

Nutrition per serving: 190 calories, 4.5 g fat, 1.5 g sat. fat, 35 mg cholesterol, 220 mg sodium, 17 g carbohydrates, 21 g protein, 20% DV Vitamin A, 80% DV Vitamin C.

This market recipe appears courtesy of Diane Whitten at Cornell Cooperative Extension and The Saratogian. Ingredients marked with an asterisk (*) are available at the Saratoga Farmers’ Market.

For information about food and nutrition, contact Diane Whitten at Cornell Cooperative Extension at 885-8995 or email dwhitten@cornell.edu.