My long time clients in Highland Park told me they had no idea how they would have stayed on the Whole30 program without a personal chef! This week from the Whole30 cookbook, I made for them:  Chimichurri Beef Kebobs and Balsamic Glazed Vegetables, which were both big hits. As were the Watermelon Salad and the Grilled Coconut-Curry Chicken. Their refrigerator is now stocked with Whole30 compliant, bright, healthy food!




One of my Burr Ridge personal chef clients who lives in buys her meat at the farmers market, and then has me come and cook with it. She recently bought goat meat;  I had never cooked with it before! I have been reading articles lately about sustainable-farming advocates touting the benefits and taste of goat meat. I was excited to get a chance to cook with it and taste it.

I made Stuffed Poblano Peppers, in which I usually use ground beef. The goat meat was delicious. Very mild, delicate grassy flavor! It wasn’t gamy in the least. Goat meat has about the same amount of protein as chicken and more iron than beef, so it’s a great healthy meat to cook with. Next time I use it, I will be a little braver in my menu choice, to showcase the delicate soft flavor, which may have gotten lost in the Stuffed Poblano dish, truth be told. (That is what my client and I kind of wanted, being that we weren’t sure how the flavor would go over with her kids, who are picky eaters!) I don’t know how long it will be before you see goat meat in the grocery store, but I will be on the lookout for it in farmer’s market’s and other meat suppliers. Try it, it’s delicious!