Week 15/Meal 15

Every now and then I luck up and one of my hunter friends gives me some deer, duck or quail.  A friend of mine brought me some quail.  I simply grilled it seasoned with sea salt and black pepper.  I served as sides butternut squash and asparagus.  

When cooking butternut squash I prefer to bake it.  However, if you don't have time, you can cut it up and remove the seeds and boil it which will be much faster.  After cooking it I seasoned with olive oil, sea salt, and a mix of nuts.  The nuts included almonds, pumpkin seeds, and pecans.  I toast them on low heat in a pan on the stove.  It does not take long so be careful not to burn them. If you drizzle just a bit of olive oil on the nuts and some sea salt they are very tasty! 

I grilled the asparagus as well next to the quail.  The quail takes about 15 minutes and some change.  The asparagus about 3-5 minutes.  After they are fork tender remove, drizzle with olive oil, season with sea salt and a squirt of lemon.