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Salad Inspiration



This tasty salad was inspired by the beautiful Brussel sprouts that are in season at the Red Stick Farmers market. You just can’t go wrong with feta and balsamic in a salad! Grilled chicken or shrimp or really any protein of your choice would be a great addition to this salad. You can also add other seasonal fruit and vegetables such as lettuce, strawberries or peppers for some added nutrients and flavors. Check out the recipe below and share your thoughts!


Asparagus and Brussels Sprouts Salad


2 cups shaved Brussels Sprouts

2 cups chopped asparagus

¼ cup dried cranberries

½ cup sliced onion

2 tbsp. chopped nuts (optional

2 tbsp. feta cheese

1/8 cup balsamic vinegar

1 tbsp. olive oil

½ tbsp. honey

3 cloves of garlic



  1. Rinse vegetables. Peel and slice onion. Peel garlic.
  2. In a large bowl, add vinegar and honey and mix well to dissolve honey. Press in garlic or mince and add. Add sliced onion.
  3. Using a mandolin, thinly slice Brussel sprouts. If you do not have a mandolin, use a box grater. You want to break the sprouts down so that they are easier to eat.
  4. Add sprouts to the bowl. Trim asparagus by using one stalk and bending it to where it breaks naturally and trim the others the same length. This will help you avoid adding woody stems. Add to the bowl.
  5. Add cranberries, feta and nuts. Drizzle with olive oil, mix well.
  6. Enjoy.



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A Bit Of Steak



A good steak is an easy go-to dish during the week as it’s quick to prepare and can be paired with any sides such as onion mashed potatoes and a veggie dish of choice. I simply season my steaks with salt, coarse black pepper and onion powder on each side and it is good to go. It’s also great because leftover steak is a breakfast dream. I am a fan of breakfast steak tacos or a steak and potato hash with eggs. Of course the temperature that your steak is cooked to will determine what can be done with the leftovers if you don’t eat it all. I prefer to cook my steak to a medium temperature because I find it more tender and leftovers heat nicely to well done without being tough. There are many online references for time to cook different cuts of steak and thickness. One guide that I have found useful is  for cooking varying temperatures for different guests. The real stars of this dish are the caramelized onions and mushrooms and the asparagus which I roasted with balsamic vinegar, honey and a few simple spices. Typically I will start the cooking the steak once I’ve started the toppers and have the asparagus in the oven so that everything finishes cooking around the same time. The recipe for each is listed below and I hope is as enjoyable to you as it certainly was to me. Please share your thoughts and feedback if you try the recipes. Enjoy!


Ingredients steak topper:
1 cup of sliced baby Portobello mushrooms
1 cup sliced yellow onion
1/2 cup water
2 tsp. sea salt
2 tsp. coarse black pepper
1/2 tbsp. butter

Ingredients asparagus:
1 bundle of asparagus (1 lb.)
1 tbsp. of balsamic or sherry vinegar
1 tsp. of honey
2 tsp. sea salt
2 tsp. coarse black pepper
1 tsp. onion powder

1. Preheat the oven to 375 degrees and line a baking sheet with foil or parchment paper
2. Rinse asparagus and bend one spear near the end until it breaks naturally. Use that as a ruler to cut the other spears evenly before placing the asparagus on the baking sheet.
3.  Mix vinegar and honey with a fork until combined in a small bowl or dish. Add vinegar mixture to asparagus and rub in an even coat with a gloves hand. Add seasoning in an even layer. Place in the oven for 10-12 minutes. Set the timer.
4. Wet a paper towel and wipe excess dirt from mushroom caps. Do not run under water as that makes them rubbery.
5. Heat butter over medium heat in a non-stick skillet.
6. Thinly slice mushrooms and onion and place into hot butter. Add seasoning and cover. Let cook on medium high heat for 5 minutes, then add water, reduce heat and let cool for another 6-8 minutes.
7. Remove asparagus from oven and turn off mushrooms and onion.
8. Plate with steak and enjoy.