Uncategorized

Flatiron Steak and Roasted Veggies – Menu Monday Update  


As I wrote on Monday, we had grilled flatiron steak, oven-roasted zucchini, onion, and tomatoes, couscous, and corn on the cob for dinner tonight. We got some lovely zucchini at the Farmer’s Market on Saturday. We’re so happy that it has opened for the season!  That is also where we purchased the beautiful radishes that we used in yesterday’s salad. We got some other lovely vegetables that I look forward to showcasing later this week. The roasted vegetable medley that we made with zucchini, onion, and tomatoes can be made with just about any summer produce. We have used squash, zucchini, red & yellow onions, potatoes, Poblano peppers, bell peppers, banana peppers, tomatoes, and even eggplant.  Just cut them into pieces that will cook in the same amount of time (bigger pieces of things like onions and peppers and smaller cuts of potatoes or zucchini) and toss in olive oil and your favorite seasoning.  They have all been delicious served alongside couscous, quinoa, or rice. Sometimes I mix a little Harissa paste with sour cream and use it to top the veggies. This is especially yummy with grilled chicken. 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s