February Recipe – Teriyaki Buffalo with Vegetables

Recipe of the Month

  

Teriyaki Buffalo with Vegetables

Serves 2

 

2 TBSP Extra Virgin Olive Oil, divided

1 tsp Celtic Salt

2 TBSP Teriyaki sauce, I prefer San-J

1/3 pound ground Buffalo

½  Onion, chopped

½  pound Mushrooms (I prefer shiitake), sliced

4 cups raw Spinach, chopped

Pepper to taste

 

In a small pan, place one tablespoon olive oil, Celtic salt, teriyaki sauce and buffalo.  Cover and cook over med-low heat until done, approximately 10 minutes.

 

Meanwhile, in a separate medium sized sauté pan, place one tablespoon of olive oil, onion and mushrooms.  Cover and cook over med-low heat approximately 10 minutes. 

 

Add buffalo to vegetables.  Add spinach and cook until spinach is wilted, approximately 2-3 minutes.  Season with pepper and serve.

 

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