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Heart of Italy Skillet Recipe

photo 1Nutrition CPR’s friend and colleague,  Meredith Hill, RD,  is guest posting today and shares her recipe for an easy skillet dinner.

Heart of Italy Skillet

1 lb. grass-fed ground beef

1 T. organic grass-fed butter

1 onion, chopped

1 celery stalk, chopped

3 garlic cloves, minced

1 c. carrots, minced

3 oz. pitted black olives

1 13.75 oz. can artichoke hearts

12 oz. hearts of palm, sliced

1 14.5 oz. organic canned diced tomatoes

1 small buch asparagus, ends trimmed, cut into 1″ pieces

2 T. sundried tomato paste

2 tsp. summer savory

1 tsp. oregano

1 tsp. basil

1 tsp. sea salt


In a large skillet, brown ground beef in butter with onion, celery, garlic, and carrots just until tender. Then add in all remaining ingredients, cover with lid and simmer on low until all veggies are cooked to desired consistency. Top with freshly grated parmesan cheese.