Recipe of the Month
Teriyaki Buffalo with Vegetables
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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