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Paleo Buffalo Moussaka
From Heirloom Living Market Lilburn
<p>Want a delicious, easy, grain and dairy free moussaka? And made with water buffalo! Here you go.</p>Source: A recipe adapted from Grassfed Girl's blog. (Entered by Closed Account)
1 T ghee or coconut oil
1 med onion, chopped
2 cloves garlic, minced
1/8 tsp sea salt
1/8 tsp fresh ground black pepper
1 lb Premium water buffalo ground
1 tsp cinnamon, ground
6 oz tomato paste
1 cup water
1 large eggplant
3 T parsley, chopped
15 oz coconut milk
1/4 cup arrowroot powder (or tapioca flour)
1 egg, beaten
Step by Step Instructions
- Preheat oven to 350 degrees.
- Melt ghee or coconut oil over medium heat in a large frying pan.
- Add onion and garlic to pan and sauté until tender (about 5 minutes).
- Add ground water buffalo, salt, pepper, and cinnamon. Break up the meat with a spatula and cook until just brown. No need to drain.
- Add water and tomato paste to meat mixture and stir until well combined. Transfer to a bowl and set aside.
- Cut the eggplant into bite-size cubes with the skin on. Place in same pan, lightly sprinkle with salt, and sauté until barely soft (about 5 minutes.)
- Place eggplant into a greased 9x9 square baking dish. Spread the meat mixture over the top of the eggplant and sprinkle with parsley.
- Set aside 1/4 c. of the coconut and pour remainder into the frying pan (still medium heat).
- Mix the arrowroot powder with the 1/4 cup of coconut milk until smooth.
- When the coconut milk in the frying pan begins to bubble, stir in the arrowroot mixture and a dash of salt and pepper.
- When the sauce thickens whisk in the beaten egg until smooth. Pour evenly over the meat and eggplant.
- Bake for 40 minutes and then broil for another 3-5 minutes to brown the top.
- Remove from oven and allow to sit for 10 minutes before slicing. This recipe is ideal for making ahead and freezing.
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