Friday, October 15, 2010

Fresh Food Friday!

Hello friends! Time for another Fresh Food Friday edition!

This week we got: Chard, broccoli, apples, red onion, crimson grapes, tomatoes and eggs. 


And here's what I plan to do with it:

Swiss Chard, Bacon and Ricotta Ravioli with Tomato Sauce from
    *this may be the recipe I'm most excited for. I'll probably even try to make my own tomato sauce since I have a plethora of tomatoes right now. 

Broccoli, Beef and Brown Rice Combo 
from "Melissa's Everyday Cooking with Organic Produce"
*I meant to make this last week but used all my broccoli before I got the chance.
 *Recipe after the jump!

2 large cloves of garlic
2 TBLS. soy sauce
1 TBLS. Honey
1 teas. toasted sesame oil
1 TBLS. rice vinegar
1 lb. boneless sirloin steak (I just got tri-tips from the butcher)

Rice Mixture:
1 cup long grain brown rice
2 1/4 cups water
1/2 teas.  vegetable or canola oil
2 medium carrots, peeled and sliced diagonally 1/4 inch thick
1 3/4 cup broccoli florets

3 TBLS. smooth peanut butter
3 TBLS. hot water
2 TBLS. seasoned rice vinegar
1 TBLS. soy sauce
1/8 teas. dried red chile flakes
2 teas. toasted sesame oil

Prepare marinade: Set large zipper-style plastic  bag in bowl to hold it upright. Add garlic, soy sauce, honey, oil and vinegar. Poke steak at 1-inch intervals  with tines of fork. Add steak to bag with marinade and seal. Refrigerate at least 2 hours or up to 8 hours, turning bag occasionally to redistribute marinade.

Prepare rice: In large saucepan place rice, water, salt and oil. Bring to boil on high heat; stir once. Cover with tight-fitting lid; reduce heat to low and simmer 45 minutes. Remove from heat and let stand, covered, 5 to 10 minutes. Remove lid and fluff with fork.

Meanwhile, bring about 5 cups water to boil on high heat in separate large saucepan. Add carrots and cook until tender-crisp, about 4 minutes. Remove with slotted spoon and set aside. Add broccoli and cook in boiling water until tender-crisp about 6-7 minutes. Drain and set aside. Heat grill.

Prepare sauce: In medium bowl, stir peanut butter and 3 tbls. hot water to combine. Add vinegar, soy sauce, chile flakes, and sesame oil; stir vigorously to combine. Place rice in large bowl; add sauce and veggies. Set aside at room temp.

Remove steak from marinade; discard marinade. Grill over medium-high heat about 3 minutes on each side; cooking times vary. Set steak aside and allow to rest 5-10 minutes. 

Slice steak into 1/4 inch thick slices. Spoon rice salad into bowls and top with steak. 

I haven't decided if I want to make something with the apples like an apple crisp or just make some sort of scrumptious dip for them. 
Same with the tomatoes, pretty sure I'm going to make a sauce. 
And the onion, well that will be used this weekend in my potato salad, and tonight with our burgers. 

Have a wonderful Friday everyone!

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