1 can hearts of palm
5 oz. cherub tomatoes (about half the package)
2 cups baby spinach
1/2 cup kalamata olives (optional)
fresh grated parmesan cheese to taste
Balsamic vinaigrette salad
Slice hearts of palm and tomatoes. Tear stems off spinach. Combine ingredients in a bowl, cover, and refrigerate.
2 lbs. elk stew pieces, cut into small squares
5 carrots, sliced
4-5 small white potatoes
1 large yellow onion
Bay leaf
3 cubes Not Beef bouillon
1 cube Not Chik’n bouillon
1 T Worcerstershire sauce (vegetarian if you do not eat fish)
1 15 oz. can baby peas
2-3 T olive oil
Pat elk pieces dry with paper towel (meat will brown much better [...]
