Spicy, rich fall flavors for today's late November bento. On a base of couscous combined with pistachios and chickpeas, here's a golden pepper filled with an Aleppo pepper-spiced sauté of organic ground beef, roasted butternut squash, garlic, red onions and red bell pepper. Fennel flowers and violas from the garden, microgreens and a wedge of feta cheese round out this filling lunch.
Beef with Squash and Aleppo Pepper
1 lb organic ground beef
1 chopped red bell pepper
3 garlic cloves, chopped
one small/medium red onion, chopped
1 cup cubed roasted butternut squash
2 scallions, chopped
Ground Aleppo pepper to taste
Ras al Hanout spice blend, to taste
cilantro, to garnish
Greek yogurt, to garnish
Over medium heat, sauté onion and garlic in olive oil until onion is translucent, then add chopped red pepper and sauté until soft, season with sea salt. Move vegetables to one side of pan and add beef and brown on one side, seasoning liberally with ground Aleppo pepper, add salt and turn over, browning other side and breaking up with a wooden spoon.
Combine vegetables and beef and stir, add roasted squash pieces and scallions. Taste and correct seasonings to intensify spices to desired level. Serve with cilantro and a dollop of Greek yogurt. A side of couscous with chick peas and pistachio nuts is excellent with this dish!
Japanese camellia starting to bloom this week:
Intense colors of November:
