Monday, June 29, 2009
Everything tastes better outside! Camping seems like such a hassle- making the $30 reservation, getting batteries for your flashlight, packing up the tent- but it's always worth it. Especially when you recently picked up Basil Lamb Burgers from Mollie Stones. Throw some grilled onions, tomatoes, and lettuce on those bad boys and you have yourself a meal. No ketchup allowed!
Promo Code: CAMP
Wednesday, June 24, 2009
Balsamic Butter Steak: Available to order this week
(inspired by Bobby Flay's recipe)
(2 large servings)
- 2- 8 ounce steaks (salt, pepper, olive oil)
- 3/4 cup balsamic vinegar
- 2 tbsp. honey
- 1 tbsp fresh, finely chopped rosemary
- pinch of salt
- half a stick of butter, softened
- Pat steak dry and liberally season with some olive oil, salt and pepper
- Cook steak however you like it (on the grill if possible)
- Simmer balsamic butter in a saucepan until it is reduced by half
- Pour balsamic into a bowl, and whisk in honey, rosemary and salt
- Allow to cool to room temp
- Transfer to a food processor with butter and combine until a uniform color
- Top off hot steak with a spoonful of balsamic butter, and allow to melt overtop
Wednesday, June 17, 2009
Got some leftover chicken? Here's a simple recipe:
1. Shred up the chicken
2. Mix with crumbled feta cheese and sundried tomatoes
3. Put on top of a salad or wrap up in a whole wheat wrap with a bunch of spring mix
We made these wraps for 60 people today. Order yours in next Monday's delivery!
Monday, June 15, 2009
Salads aren't for sissies anymore:
The EF SaladSpring mix, hard boiled egg, bacon, roasted chicken, avocado, blue cheese, toasted walnuts, figs. Try this and just try to tell me you miss carbs!
Promo Code of the Week: Salad
Wednesday, June 10, 2009
Can You Bake Like a Caveman??
I was craving cookies...a warm, chewy cookie with chocolate chips oozing out...but wait, that's not so "caveman", right?? OK, well I decided to try out a recipe I found on the Son of Grok site. It's a pretty clever cookie recipe- no sugar and no flour. So I tried it out...
It uses almonds and coconut, processed into a "flour" then some eggs, carrot (for sweetness), nutmeg and vanilla.
I added some cinnamon, raisins, and honey as well since I have a sweet tooth.
A little too savory for me, although Chris loved them!
The next day I tried them out with some almond butter, to make them into "peanut butter cookies, caveman style":
I liked these much better, but I have to admit that they really don't compare to a big chewy chocolate chip. They were a good caveman substitute though, and worth a shot. I still felt a little puffy afterward, probably because of all the almond meal in them.
Monday, June 8, 2009
Just wanted to give you a quick salad idea that is perfect for summer. The only catch is that you MUST buy your strawberries from a Farmer's Market... the grocery store berries just don't compare, plus it's great to support local farmers!
Here's a pic of us making it for a big lunch gig this morning:
Spinach Strawberry Salad
- Baby Spinach leaves
- organic strawberries
- crumbled goat cheese
- toasted almonds
- balsamic vinaigrette (whisk 1 tbsp. balsamic vinegar with 3 tbsp. olive oil)
Wednesday, June 3, 2009
Wednesday evenings are always a little difficult for me to plan dinner. We have started running out of food, but still have odds and ends that I don't want to waste. So I decided to challenge myself and see what I could make out of my leftover ingredients. They included:
half a dozen tomatoes
two green bell peppers
half a yellow onion
half a pound ground beef
some mozzarella cheese
the essentials (salt, pepper, olive oil, etc)
Since I had so many tomatoes left, I decided to stuff with them with the rest of the ingredients and then bake it altogether
First I chopped up the green pepper, yellow onion, and zucchini, and through it in my Le Cruset with the ground beef. I browned everything up, and deglazed the pan with a splash of red wine.
Then I hollowed out the tomatoes and seasoned the insides.
Then I stuffed the filling into the tomatoes and popped them in the oven.
Simple, economical, and yummy!