Where’s the beef? There are about 12 times as many vegetable-based Jittery Cook recipes as there are meat-based ones. Even when meat is included, it often takes a back seat to the accompanying veggies.
With a new stock of organic grass-fed beef from Peasants’ Craft, recommended by Kacey Baines of Epicentre Training, there will be a few more meat recipes. It’s time for an iron boost.
Roasted Pepper Salad
- 4 yellow bell peppers, roasted for 30 minutes, seeded, skin removed and sliced in strips
- 4 tomatoes, chopped
- 1/2 c finely chopped red onion
- 1/4 c chopped parsley
- 3-4 garlic cloves, minced
- 1 T olive oil
- 3 T red wine vinegar
- 1 t kosher salt
- freshly ground black pepper
Combine the tomato, onion and parsley on a platter. In a small bowl, mix the garlic, salt, pepper, oil and vinegar. Toss the tomato mixture with the dressing. Add the warm peppers and toss gently.
Roasted Cauliflower
- 1 cauliflower, cut bite-sized
- 2 T olive oil
- 1/2 t kosher salt
- 1 T paprika
Coat the cauliflower in oil, salt and paprika. roast for 30-40 minutes, stirring occasionally at 450F until soft inside and crispy outside.
Marinated Filet Mignon
- 4 organic filets mignons
- 1/3 – 1/2 c Veri Veri Teriyaki
- freshly ground black pepper
Coat the filet with Veri Veri Teriyaki for a few hours. Add pepper, then broil briefly or barbecue until browned on the exterior and bright pink inside. Serve whole or thinly sliced.
Roasted Pepper Salad – Roasted Cauliflower – Marinated Filet Mignon Print Ready Recipes
Final notes:
- Silence is golden. Except when you are anticipating comments on a blog. May we please have your thoughts?
- The Pampered Chef – Jittery Cook Event is on for tomorrow and it is going to be outstanding. Christina has a genius plan–Seriously!
- Many thanks to Susan Kasner for sharing her great-find recipes for roasted pepper salad and roasted cauliflower. This pepper salad is referred to as salsa criolla and complements meat or fish.
- Have a look at all these salsa criolla photos.
- Don’t be shy to call Kevin Gillis, at Peasants’ Craft, (613-662-7238) for information on packaging, pricing and various cuts of meat.
- Find out why it’s important to have organic grass-fed beef.
- Thanks to Julia Richardson for passing on the highly recommended Veri Veri Teriyaki. Finally a meal that pleased You-Know-Who.
Related articles
- Pan-Seared Filet Mignon (kouzounaskitchen.wordpress.com)
- Roasted Asparagus and Mixed Pepper Salad (annashortcakes.wordpress.com)
- Roasted Beet, Asparagus and Arugula Salad (foodologie.com)
- Spicy roasted cauliflower with lemon honey dressing [Vegan] (treehugger.com)
This looks tremendous! On vacation and traveling but when we return on Monday I know what’s on our menu. Have to say you inspire my taste buds.
Finally! Thanks Steve. Have a wonderful vacation!
Omg this is such a marriage of wonderful ingredients !!!
I can’t wait to make this. Roasting the cauliflower on a stone makes all the difference in the world. Brown top and bottom at the same time. Grilling the beef on a grill pan using a press makes the job easier and healthier.
Contact me for more info or join me at Holly’s tomorrow at 1 for a live look!!!
I wish I had you in my kitchen all the time, Christina. I love your savvy advice! Looking forward to laughing and learning together.
If u r going to eat meat I am glad to see u r choosing the right kind. 80% of antibiotics are sold to to animals and it is allowing them to survive in horrid conditions and then pass their toxic flesh on to whoever eats it. Most commercial restaurant meats are not fit. There is pink slime in schools. Spam the favored meat of Hawaiians.
🙂 U r doing great work.
Eric Botner President / Founder http://www.earthcircleorganics.com 530 263 4878.
It is important to trust the foods we eat. Good to share info. Thanks Eric!
I always find the expression “grass-fed” amusing. All it means is that the cows eat grass (hay). Where I live in prince edward county, none of the grazing cattle get antibiotics and never have anyway. The “organic”certification and inspection process would bankrupt most of the farmers here so they don’t bother. Best advice- buy locally raised everything and support our small Canadian farmers and our economy!
You are so lucky to be surrounded by good sources you can trust. Come visit and help me figure it all out in the big city!
Definitely my kind of meal.
Thanks Jovina!
never thought of using my stone to roast cauliflower, but it makes perfect sense, of course: great idea – thanks!
I agree! Those stones are super stones. Will miss you tomorrow!
I had to click over to read your full post after seeing your first photo! Your photographs really illustrate your recipe beautifully. Your salad and roasted cauliflower look amazing; they are exactly the things I love to prepare. Thank you for the wonderful post today! 🙂