We have a fantastic butcher here in Park Slope called Fleisher’s. Fleisher’s carries fabulous quality meats free of hormones or antibiotics, which are locally sourced and raised on a primarily grass-fed diet. We love everything from them. Yesterday, we stopped by Fleisher’s and picked up some pork chops, steaks, and some “bork” — ground beef and pork mix. For late brunch today, I used the bork to make some spicy “bork” mince with onions, capers and parsley, topped with scrambled eggs. So easy to make and packed full of flavor! The capers add a nice tangy flavor to the spicy mince meat, and the parsley gives the dish a lovely freshness. Eat with some scrambled eggs, and you’ve got a great protein-packed brunch in a bowl!
eat. live. paleo. 