Jake and Jack’s Yammy Elk Burritos with Kale Blueberry Salad

Jack Hood and Jake Brodsky recently came up from Helena Montana to spend two months skiing at Whitewater, doing yoga at the Nelson Wild Woods Yoga Studio and experimenting in the kitchen.  Here are their recipe offerings for poor, hungry students everywhere.

This recipe uses ground elk meat, but if you don’t happen to have your own supply of wild game, any kind of ground meat will do!  If you would prefer a vegetarian option, substitute a can of refried beans.  This is a cheap, fast, super nutritious meal!

Instructions for Yammy Burritos:

  1. Cube 2 yams, toss with a splash of olive oil, salt and pepper and bake in 350 degree oven for 30 minutes or until soft and slightly browned.
  2. Chop one onion and crush  4 cloves of garlic. Fry in oil until softened.  Add 1 pound of ground meat, salt, pepper, cumin and chili flakes to taste.
  3. Drain one tin of black beans and heat in the microwave.
  4. Grate 1 cup of sharp cheddar cheese
  5. Slice 1 avocado.
  6. Assemble enchiladas with all the above ingredients and a liberal  dash of mexican hot sauce to taste.

Kale Blueberry Salad

  1.  Rip the kale away from the central tough core of the leaf and the tear into small pieces.  Massage the kale (yes really – this is a thing!) until it is bright green.
  2. Mix 1/2 cup of olive oil, juice from one lemon, some finely minced shallot, salt and pepper  together and toss over the tenderized kale.
  3. Sprinkle blueberries and slivered almonds on top and serve!

 

Jack & Jake 3-95

Jack and Jake a few years before they started making burritos!

 

 

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