Category Archives: Recipes

Spicy Steak Salad

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The other night Seth suggested we make a spicy steak salad-I do the salad and he does the meat. This works well for us when we’re in the kitchen: he’s the meat and I’m the fruits and veggies.

Spicy Steak Salad

  • Organic lettuce mix, whatever you prefer
  • Diced red onion
  • Halved grape tomatoes
  • 1 avocado, diced
  • Cilantro, chopped, A LOT of cilantro
  • Grass fed thin steak, seasoned to your liking

Since we wanted some spice, Seth threw a couple different kinds of pepper in a grinder to get them very fine, then used this dry rub on the steak before grilling [warning, can be very spicy when finely ground!].

I typically use an organic herb lettuce mix, as most times, it contains cilantro (as well as a few other fresh herbs) anyway 🙂 I use kitchen shears to cut lettuce for any salad I make, it just makes it so much easier to eat when you don’t have those big hunks of lettuce that I hate!

I tossed all of the veggies into a bowl and then threw in the cubed, fresh grilled steak, and dressed it in a light olive oil, lemon, and lime juice mixture.

Strawberry Banana Honey Salad

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My freezer is already full of brown bananas, combine that with my refusal to waste food and I needed something to do with my two sad, very ripe bananas last night.

I decided to slice them and throw them in a bowl with some fresh strawberries. Then I saw our raw alfalfa honey we bought from the North Park Farmers Market a couple weeks ago staring at me, so I decided to drizzle a little over the fresh fruit. OH EM GEE.

This might be my new favorite healthy treat because of how flavorful it is, not to mention SUPER easy (my preference) and a way to use up really ripe bananas. Quadruple win (health, flavor, ease, not wasting food)!

Strawberry Banana Honey Salad

Seth’s Stuffed Shrooms

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Seth wanted to have stuffed mushrooms with our grass fed, pastured steaks we grilled last weekend, so he decided to create his own healthier version.

Seth’s Stuffed Shrooms:

  • Baby crimini mushroom caps (as many as you want to make)
  • Red, orange and yellow bell pepper
  • Red onion
  • Fresh garlic
  • Fresh basil
  • Fresh gruyere cheese, shredded
  • Raw butter, melted
  • Kosher salt and black pepper

He gently washed the caps, and scraped just a little out of the inside for more stuffing room. Then minced all of the fresh vegetable and herb ingredients. He shredded just a little gruyere cheese we had in block form, and mixed 1/2 of it in with the fresh diced mixture.  Last, he melted roughly 2-3 tablespoons of raw butter and mixed that in with a dash of kosher salt and black pepper. This gave it a nice thick base. He then spooned the mixture into the caps and formed a boat out of aluminum foil to hold them on the grill:

Seth’s Shrooms Before

The were absolutely the best stuffed mushrooms we’ve ever had (sorry Hy-Vee!). I think the largest appeal of them was that he minced all of the ingredients so fine, that they incorporated really well. They came off the grill warm, bubbly, and caramelized:

Seth’s Shrooms After

They’d be a great side to any meal, or a great appetizer finger food at a party!

Tomato Basil Sliders

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The other night Seth created these:

  • 1 pkg organic ground turkey (I think we used Organic Valley?)
  • 1 roma tomato, diced
  • 1/2 cup diced red bell pepper
  • 1/2 small yellow onion
  • 3-4 garlic cloves, diced
  • Fresh basil leaves
  • Sprinkle of Cholula, or preferred hot pepper seasoning
  • Kosher salt and black pepper to taste

He mixed all of the above ingredients together (with his hands for better ingredient incorporation) and formed into 6 plump sliders. He then pan fried them in a little whole butter and reserved bacon fat (Paleo win!). I took 2 in my lunch the next day, and they were even more fantastic.

This recipe was very easy, and could be altered in many ways. Several of the vegetables added, were last minute that needed to be used, so they were tossed in (very glad they were!). I will say, with the addition of the roma tomato, it added moisture to the typically dry organic meat, that was just perfect, and the fresh basil he picked from the garden with a flashlight, added a fresh, crisp flavor.

Fried Red Tomatoes

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That’s right, I said fried.  Since we are entering the peak of tomato season, I thought I’d post a new recipe I tried recently with great success:

  • 2-3 red beefsteak tomatoes
  • 4 eggs beat
  • 1-1 1/2 cups coconut flour, seasoned with kosher salt and black pepper
  • 1 avocado
  • 4 slices cooked bacon
  • Sliced red onion rings
  • Butter

Heat butter in saute pan over medium heat. Slice tomatoes in about 1/2 inch thick slices.  Dip each slice in egg and then move to the coconut flour mixture, coating both sides.  Place slices in hot pan with melted butter.  Brown each side and remove from heat.  Top with red onion rings, bacon and sliced avocado.

I really enjoyed this meal as something that was not only easy, but flavorful and filling.  A great take on friend green tomatoes, with a few extra added summer ingredients!