Lindy & Grundy

801 N. Fairfax

Los Angeles, CA

www.lindyandgrundy.com 

What it is:

A new sustainable butcher in Los Angeles, featuring local, pastured, and organic meats.

Why I like it:

This boutique old-fashioned butcher shop is the latest addition to the Fairfax district, and we are happy to have them! We stopped by last weekend, and were blow away by the selection. We sampled a variety of delicious cheeses, purchased a few GIANT kosher dill pickles, and brought home the bacon (literally!). I cannot wait to go back next weekend and pick up some of their Maple Sausages and Ground Beef and Bacon (50/50 blend).

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Chickpea and Vegetable Curry

This curry is a great combination of healthy and satisfying! It makes a great Sunday night dinner.

1 T extra virgin olive oil
1 1/2 C onion, diced
1 C carrot, sliced 1/4-inch-thick
1 T curry powder
1 t brown sugar
1 T fresh ginger, peeled and grated
3 garlic cloves, minced
2 (15-ounce) cans chickpeas/garbanzo beans
1 C green bell pepper, diced
1/2 t salt
1/4 t black pepper
1/4 t red pepper
1 (14.5-ounce) can diced tomatoes with green chiles
1 (10-ounce) bag frozen snap peas, defrosted
1 (14-ounce) can vegetable broth
3 C fresh spinach
1 C light coconut milk


Heat oil in a large pan over medium heat. Add onion and carrot. Cover and cook for 5 minutes, or until tender. Add the curry powder, sugar, ginger and garlic. Cook 1 minute, stirring constantly.

Place the onion mixture in the ceramic pot of a slow cooker. Stir in the chickpeas and the next 7 ingredients (through the broth). Cover and cook on High for 6 hours, or until the vegetables are tender.

Add the spinach and coconut milk; stir until the spinach wilts. Serve with basmati rice.

Veggie Chili

This chili is just as delicious and filling as any meat-based chili! It is easy to prepare, hearty, and has a little heat to it. Enjoy it with a baked potato, and any chili toppings you like!

2 tablespoons extra-virgin olive oil
1 medium onion, diced
4 garlic cloves, chopped
1 1/2 teaspoons ground cumin
Coarse salt and ground pepper
3/4 cup (6 ounces) tomato paste

1 can (15.5 ounces) black beans, rinsed and drained
1 can (15.5 ounces) pinto beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes with green chiles
1 can (14.5 ounces) diced tomatoes

Heat oil over medium-high in a medium pot. Add onion and garlic; cook, stirring frequently, until onion is and garlic are soft, about 4 minutes. Add cumin and chile powder, season with salt and pepper, and cook 1 minute. Add tomato paste; cook, stirring frequently, until tomato paste is deep brick red, about 3 minutes.

Stir in black beans, pinto beans, and both cans diced tomatoes. Add 2 cups water and bring mixture to a boil. Reduce to a medium simmer and cook until liquid reduces slightly, about 20 minutes. Season with salt and pepper.