HeaVy on the Veg!

Yes, this is an easy thing to make and is great for a weeknight meal. Here are a few tips to jazz it up and make you feel like you are eating it at a restaurant.

1 large NY strip

Spicecraft steak seasoning- I get mine at Holland Brothers in Hollidaysburg, PA.

Frozen shoestring fries or curly fries

Butter or romaine lettuce

Sliced cucumbers

Diced tomatoes

Black olives

Shredded cheddar

Red Roquefort dressing- mix crumbled blue cheese with French dressing

Preheat oven and cook fries according to package

Season steak generously with seasoning and let sit at room temp for 15-30 minutes

Grill to medium well- about four minutes per side and let sit 5 minutes before slicing on a diagonal

Chop lettuce and other vegetables and place in a bowl. Top with fries then shredded cheddar and finish with sliced steak

Serve with Red Roquefort or a Buttermilk Ranch

I bought cherry tomatoes this week and got some in my share. So, I have made two different caprese salads with them and still have more. I just can not eat them whole. I am very picky with tomatoes.

Tomato Feta Salad….. This first one is from Ina Garten and the only changes I made was I cut the recipe in half. If you ever have an abundance of vegetables google what you have with her name and she will give you many delicious options.

1 container of cherry tomatoes

1-2 tablespoons of diced red onion

Chopped parsley and basil

Crumbled feta

White wine vinegar- 1 teaspoon

EVOO- 1 tablespoon

S&P

Quarter tomatoes then add diced onions and a little chopped parsley and basil. Pour in vinegar and oil. Toss with S&P and feta.

Carrabba’s Tomato Salad….

I ate this at Carrabba’s and fell in love with it. I pretty much perfected it at home so I have not had it again there. So easy and fresh.

1 pint cherry tomatoes

1-2 tablespoons of diced red onion

1-2 tablespoons of diced kalamata olives

Basil

S&P

1 tablespoon Balsamic vinegar

EVOO – a couple drizzles

Mix everything together let sit for an hour to maximize flavor.

You can eat this with pita chips, a baguette, over salad, chicken or on a pizza. I think I may put some on my eggs tomorrow.

I’ve been experimenting with a lot of different styles of coffee during the pandemic. Here is another one of my favorites.

2 tablespoons of hot water- heat in measuring cup add 1 tablespoon of sugar and 2 tablespoons of instant coffee to warm water.

Mix with hand held mixer in measuring cup for at least 3 minutes until mixture is fluffy. Mine is darker than most as I use less sugar. Most recipes call for 2 tablespoons.

Add ice to a large cup then add milk of your choice (I use unsweetened vanilla sliming milk). Put whip topping on top then mix throughout drink.

I use this as a breakfast casserole and make a very small batch as I only get a small portion of chard in my CSA. It’s great with an over medium egg on top or to serve as a side with meat.

Three slices of bacon

3 small white potatoes or 1 large one

1 bunch of chard- chopped and remove purple stems

1/2 a white onion- diced

1-/2 cup of cheddar cheese

S&P

Preheat oven to 375 degrees

Boil potatoes in water until slightly tender-10 minutes max less if smaller

Cook bacon in a skillet

Drain some of the grease leave some and sauté the diced onions for a few minutes then add chopped chard cook until wilted. Season with a little S&P. Then add chopped bacon.

Remove potato from water and cool and thinly slice with skin on.

Place half of chard mixture in the bottom of an oven safe dish. Top with half of the potatoes and a little cheese.

Add rest of chard mixture and repeat the layering.

Cook for 20-25 minutes until nicely brown at 375.

Enjoy!

Get your self a small mason jar and start shaking up your own dressing. It takes a few minutes, you know what’s in it, and it’s sooo much tastier than anything from a bottle.

Here are my two favorites….

Honey Mustard

Put the following ingredients into a bowl or jar-

1 finely diced shallot(small)

A big scoop of Grey Poupon

A big squirt or spoonful of honey

A 4-5 dashes of any kind of vinegar or half of a lemon (squeezed)

Salt and Pepper

1/4 cup of EVOO

Whisk or shake

Soy Vinaigrette- make in the bottom of a wooden salad bowl

Rub two garlic cloves into a wooden bowl then discard

Add a teaspoon of Grey Poupon

A few dashes of soy sauce

A tablespoon of balsamic vinegar

Salt & Pepper

1/4 cup EVOO or the amount you desire

Whisk in the bottom of a bowl and add spring mix or butter lettuce to bowl and serve immediately.