Lunchbox Liz

Robert Earl Keen describes them best as, “Big and round and sweet and real.” After curing in the field, farm fresh onions are nothing short of superb. They are firm, juicy, and full of flavor.

Today’s Lunch
Buffalo with Sweet Potato and Onion

Melt 1 tbsp of coconut oil in a skillet on medium heat. Chop one-half onion in large slices Add onions to skillet and cook for two minutes. Add 1/3 pound of buffalo in small grape-sized pieces, along with 1 tbsp cumin and coriander powder. Cover and cook for five minutes. Buffalo like lean game meat is cooked best slowly on medium to medium-low temperature. Add one chopped precooked sweet potato (leftovers from the night before) and return the cover for another 5-8 minutes until the buffalo is thoroughly cooked.

Note: I learned how to chop an onion properly while working with Mr. Johnson in the prep kitchen of the Virginian restaurant. Mr. Johnson took his onions very seriously. I’ll pass on my lesson: Chop off both ends of the onion and peel the skin off. Peeling is sometimes aided by scoring the top few layers of the onion. Lay the onion on the chopping board with the cut side down. Chop the onion in half. Set one of the halves with the cut side down and slice the onion in 1/4-inch section in the direction of the rings. Then slice the onion in half against the rings. This creates long strips of onion. You may also slice the entire onion against the rings leaving you with small soup sized pieces.