Zucchini Noodles with Ground Bison

When I'm not living out my Sunday baking fantasies, I work full time and come home tired and impatient. Though I don't have the wherewithal to start sifting flour and zesting oranges, I love to come up with filling combinations that effectively use everything I spent my precious dollars on over the weekend before it goes bad. 

What I made last night...

Zucchini noodles are SO EASY to make, the only annoying part about them is cleaning the Spiralizer (I don't have a dishwasher), but you can always leave that for the next day. Or the day after that. It's a watery vegetable, after all.

I heated my cast iron, tossed in a quarter pound of ground bison that I bought at the farmer's market, and when it was almost brown, poured in some tomato sauce, red pepper flakes, and then the noodles. They only need a few minutes to cook. 

Salt, pepper, and voila!

Pazketti!

I don't eat meat very often, but I love bison. I first had it in burger form at Cafe Hon in Baltimore, where bison is a common menu item thanks to a buffalo ranch right in Baltimore Country. The waitress described the meat as a leaner beef, so I was pleasantly surprised by the robust flavor. It's so good! Now I always choose bison over beef. Luckily, I'm able to get ground grass-fed bison meat at the greenmarket on Sundays. Though on par in protein content with beef, chicken, pork, and fish, bison is significantly lower in fat - so it's best to heat slowly and carefully at a low temperature to avoid overcooking. According to the National Bison Association, regulations in this country prohibit artificial growth hormones and limit antibiotic use to the treatment of natural illness, which is great news for ecological sustainability (and for the bison)!