Steamed Mustard Green Beans
May 25, 2010
Steamed Mustard Green Beans
What You Need:
1 lb. fresh green beans, trimmed
2 tsp whole grain mustard
1 tsp salt
1/2 tsp pepper
How to Make It:
Bring a pot of water to a brisk boil over high heat.
Place the beans into a steamer basket and place over the boiling water.
Cover and steam the beans for 4 minutes or until crisp tender.
Drain the beans well and place them in a serving bowl.
Add the mustard, salt and pepper and toss to coat the beans well.
Makes 4 servings
Fresh green beans are always a wonderful treat. Dress them up with a little whole grain mustard to give a tangy touch. Add chopped onions or even some crumbled bacon if you wish.
Snappy Pear Tomato Salad
May 25, 2010
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Snappy Pear Tomato Salad
What You Need:
1 pint mini pear tomatoes cut in half
1/4 C olive oil
3 tbsp apple cider vinegar
1/4 C fresh parsley, minced
1 1/2 tsp fresh basil, minced
1 1/2 tsp fresh oregano, minced
1/2 tsp sea salt
1/2 tsp sugar
Leaf lettuce
How to Make It:
Place the tomatoes into a salad bowl.
In a separate bowl whisk together the oil and vinegar until well blended.
Stir in the parsley, basil, oregano, salt and sugar and stir until the sugar is dissolved.
Pour the dressing over the tomatoes.
Cover and chill for at least 3 hours.
Spoon the tomatoes over the lettuce leaves before serving.
Makes 4 servings
There’s nothing like fresh ingredients when it comes to making a summer dish. This side dish is no exception. The herb dressing gives these tomatoes a little snap. Cherry tomatoes can also be used in place of or with the pear tomatoes.
Grilled Steak with Orange Salsa
May 25, 2010
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Grilled Steak with Orange Salsa
What You Need:
1/2 C of soy sauce
1/2 C green onions, chopped and divided
3 tbsp lime juice
2 tbsp brown sugar
1/8 tsp hot sauce
1 garlic clove, minced
2 lbs. boneless sirloin steak, 1 inch thick
2 oranges, peeled, sectioned and chopped
2 tbsp orange juice
2 tbsp red wine vinegar
2 tbsp lemon, chopped
1 tbsp lime, chopped
1 tbsp sugar
1 tsp cilantro
1 tsp jalapeno pepper, minced
1/2 tsp lemon peel, grated
1/2 tsp lime peel, grated
1/8 tsp salt
How to Make It:
Place the soy sauce, 1/4 C of green onions, the lime juice, brown sugar, hot sauce and garlic into a sealable bag.
Seal the bag and shake to combine.
Add the steak, seal and turn to coat the steak well.
Chill for at least 2 hours or overnight, turning the bag occasionally.
Heat the grill to medium heat.
Remove the steak from the marinade and discard the marinade.
Grill the steak for 5 minutes then turn.
Continue grilling for 5 additional minutes or until the steaks internal temperature reaches 160 degrees for medium done.
Place the remaining ingredients into a large mixing bowl and stir to combine.
Allow the steak to cool enough to slice across the grain.
Serve the salsa over the slices of steak.
Makes 4 servings
The citrus salsa adds a little zing to this delicious grilled steak leaving you with no need for that heavy steak sauce. The marinade leaves a steak that is moist and full of flavor. To grill the steak to medium rare the meat thermometer should read 145 degrees and for well done it should read 170 degrees.
