Fall Harvest Salad

This fresh and nourishing salad is a welcome respite from the heavy holiday foods that you’ve been eating, and have yet to eat! Leftover turkey is combined with beautifully crisp red apple, salty goats cheese, bacon, celery, a few dried cranberries, pecans and one of the most nutrient dense greens - watercress! It’s all drizzled with a sweet fig dressing that perfectly complements the other flavors. This salad serves 2-3 people but you can double it to serve a larger crowd.

Can I substitute the ingredients?

You certainly can!

Substitute the turkey with smoked chicken.
Watercress is harder to find in regular grocery stores so though I highly recommend it, arugula is a great alternative.
The cheese I used here is called Palhais goats cheese and it’s from Portugal. It starts of mild and has a lovely salty finish that you’ll love, but any goats cheese will do!
I use maple bacon for extra flavor, replace it with turkey bacon or leave it out completely (But please don’t)
Pecans are buttery in flavor and currently in season, it would be a shame to replace them with anything else but walnuts are a great alternative.
The apples that I love are from New Zealand, they are in stores right now and called Envy apples. Best apples ever.
Fig vincotto is harder to source and pricey but so worth it. It’s also called grape molasses. Try the homemade mock version of it below.

Fall Harvest Salad
Prep Time: 5 minutes | Cook Time: 10 minutes | Serves: 2

Ingredients:
4 cups fresh watercress
1 1/2 (about 8 oz.) cups cubed turkey
1 Envy apple, cubed
1/4 cup finely sliced celery
1/2 cup pecans (whole or pieces)
4 strips cooked bacon, chopped
2 -ounces crumbled goats cheese
1-2 tablespoons dried cranberries

For the dressing, combine and shake in a jar:
1 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon sorghum molasses OR honey
1 tablespoon fig jam
1/4 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons extra virgin olive oil

If the dressing is too sweet, add more balsamic vinegar.

Method:

Arrange watercress on a platter, top with remaining ingredients and drizzle with dressing right before serving. I love to place ingredients in separate piles on the platter because it looks better. Toss it right before serving to prevent the greens from getting soggy.

Grilled Korean-Style Barbecue Beef Short Ribs with Pickled Summer Vegetable Salad

This post is a collaboration with Beef. It's What's For Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

The first time I had Flanken Style Short Ribs was at a party in the mountains near Wonju, the small town in South Korea where I lived and worked as an English teacher. Before then, I hadn’t realized that ribs could be cut this way. The host at that party knew exactly what they were doing, marinating the beef in a blend of soy sauce, brown sugar, and garlic, then quickly grilling it over some hot coals outside. We snipped long strips of beef into smaller pieces using a pair of kitchen scissors, a trusty kitchen tool that I’ve since come to depend on when I cook. This recipe serves 4 comfortably, using Flanken Style Short Ribs, one of my favorite cuts.

What are Flanken Style Short Ribs?

According to Beef. It’s What’s For Dinner, the cut comes from a section right under the rib primal. They are essentially the larger, chunkier short ribs that most people are more familiar with, cut horizontally across the bones. Flanken Style Short Ribs are naturally fattier, which makes them the perfect cut for grilling! They are the perfect cut for marinating and are definitely a more affordable alternative to steaks in our house. No less delicious though!

May is National BBQ Month and I wanted to showcase Flanken Style Short Ribs in this quick and easy recipe, inspired by the meals I had in South Korea. I do take a little shortcut in the 

form of a prepared bulgogi sauce, because grilling season should be easy and breezy in my opinion, with minimal prep. That’s also why I pair my ribs with a raw zucchini and tomato salad, featuring some corn (you could eat that raw too, during peak corn season), and fresh greens. The sweetness of the caramelized ribs and the zesty salad is a perfect match, a delicious recipe for hot summer days with a margarita in hand! 

When it comes to National BBQ month, no other cut does it quite like beef in my house. I know it will satisfy my family, and we love celebrating the outdoors by cooking it together. When you start with such a delicious high-quality protein, the culinary possibilities are endless! Check out your local grocery store or butcher for this delicious cut, and I hope you enjoy it while celebrating the outdoors this summer!

Visit https://www.beefitswhatsfordinner.com for more recipes and inspiration!

Korean-Style Barbecue Beef Short Ribs with Pickled Summer Vegetable Salad

Prep Time: 2 hours or up to overnight Cook Time: 10 to 15 minutes  Serves: 4

2 to 3 pounds Beef Flanken Style Short Ribs, 1/4" thick
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup jarred bulgogi sauce (find it online or your local Asian grocery store)

Pickled Summer Vegetable Salad:
1 pint cherry tomatoes
1 medium zucchini, diced
1 medium yellow summer squash, diced
1 to 2 ears cooked corn, shucked
1/4 teaspoon kosher salt
Grated zest and juice of 1 medium lemon
2 tablespoons extra-virgin olive oil
2 sprigs tarragon, leaves stripped, chopped
6 cups tender mixed lettuce

 Guidelines:

In a resealable shallow bowl, season the Short Ribs with the salt and pepper. Pour over 1/2 cup of the bulgogi sauce and turn ribs to coat. Seal the container and marinate in the refrigerator for 2 hours or up to overnight, turning occasionally.

Remove ribs from marinade, letting any excess drip off. Lightly oil the grill using a silicone brush or oiled cloth. Place ribs on a grid over medium, ash-covered coals. Grill, uncovered, 3 to 4 minutes per side for medium rare (145°F). The bulgogi sauce has some sugar in it, so watch it carefully and remove from the heat once the temperature is correct and nice grill marks appear.Meanwhile, pour the remaining 1/2 cup of bulgogi sauce in a small saucepan and cook, stirring occasionally over medium-low heat until warmed through, about 2 minutes.

Meanwhile, make the Summer Vegetable Salad: In a large bowl, combine the tomatoes, zucchini, yellow squash, corn, salt, lemon zest and lemon juice, and olive oil. Toss until combined. Stir in the mixed lettuce right before serving.

Drizzle the warmed sauce over the ribs and cut into bite-sized pieces before serving with the Summer Vegetable Salad.

Grilled Romesco Stuffed Tenderloin with Vegetables

This post is a collaboration with Beef. It's What's For Dinner, on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

This grilled romesco stuffed Tenderloin Steak couldn’t be simpler to prepare on the grill this summer, and it was perfect for a small get-together with friends and family that we haven’t seen in a while. I married a guy who loves Beef, so does his family, and that makes my life easier because I already know what’s on the menu. There are so many different options to choose from, and typically we enjoy really nice middle meat cuts during the summer. I chose half a Tenderloin Steak because I knew it would impress the in-laws (pats self on back) >.< 

Some Grilling Tips:

Strip Steak and Ribeye, can be an easy go-to instead of Tenderloin, or try taking your grilling game up a notch with a cut you might not be as familiar with, like a juicy Flat Iron or a lean, flavorful Flank Steak. These cuts can’t be stuffed but you can always enjoy the romesco sauce on the side. More cut ideas for grilling can be found here. 

Using a condiment to elevate flavors is a great way to take beef to the next level with minimal effort. My romesco uses roasted hazelnuts (so fancy!) but feel free to replace them with almonds instead. To make things really easy, pick up a jar of good romesco at your local grocery store. 

Medium and steady wins the race! There is no need to rush the process by using any higher heat than medium here. Cooking at a medium heat allows beef to achieve caramelization while still developing rich flavors and avoiding charring.

Temperature is king :) To have the best eating experience, it is important to cook any cut of beef to the correct internal temperature. The best way to ensure accurate results is to use a meat thermometer. I have an instant-read one that you can leave in the oven or grill so that you’re not constantly poking the meat (keeps juices locked in, along with letting it rest after cooking for a minimum of 5 minutes). 

I went with some vegetables that cooked up beautifully right next to my Tenderloin, and served it all up on a platter for everyone to enjoy. I hope you use my recipe as a starting point, and create a delicious grilled beef recipe for your family this summer :) 

Ask your butcher if he has some kitchen twine to spare when purchasing your Beef! Usually, butchers at good grocery stores are happy to spare some.

Grilled Romesco Stuffed Tenderloin Steak

Prep Time: 25 minutes | Cook Time: 30 - 40 minutes | Serves: 8

Romesco - Makes roughly 1 cup:
1/2 cup (6 -ounces) roasted red bell peppers, drained
2 garlic cloves, roughly chopped
1/2 cup whole hazelnuts, skinned
1 tablespoon chopped fresh oregano leaves
1 tablespoon red wine vinegar
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
Optional add-in: 1 teaspoon Calabrian chili paste for extra heat!

1 (2 pounds) Tenderloin Steak, trimmed of excess silver skin and fat
1 1/2 - 2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 tablespoon extra-virgin olive oil

2 medium zucchini, cut into (1 -inch) chunks
1 small red onion, cut into (1 -inch) chunks
2 cups button mushrooms, halved
1 red bell pepper, cut into (1 -inch) cubes 
2 tablespoons extra-virgin olive oil
1 teaspoon Italian seasoning (dried Italian herbs)
1 teaspoon kosher salt

Special equipment: Chef’s knife, meat thermometer, kitchen twine, tongs, skewers if you want to prepare your vegetables that way.  (I prefer reusable metal skewers because they don’t burn, I can just throw them in the dishwasher after cooking. If using wooden skewers, soak them for 30 minutes prior to cooking.)

Make the romesco:

Combine the peppers, garlic, hazelnuts, oregano, vinegar, smoked paprika, and salt in the bowl of a food processor. Pulse until somewhat smooth, and slowly pour in the olive oil while continuing to pulse at 5-second intervals. Transfer to an airtight container until ready to stuff the Tenderloin.

Place the Tenderloin in a large bowl, and season with the salt, black pepper, and smoked paprika. Drizzle the oil over the meat, and use clean hands to massage the spices in. Use a sharp knife to cut a slit all the way down the long end of your tenderloin, making sure not to cut all the way through. Open the tenderloin like a book, cover it with a sheet of plastic wrap, and pound with the flat side of a meat mallet until 1/2" thick without tearing through the meat. Spread the romesco sauce all over the Tenderloin, and roll it up, then secure the cut with kitchen twine. Cover, and refrigerate for 30 minutes (Tender cuts like Tenderloin don’t typically require much time to marinate, but this will give the smoked paprika time to penetrate the meat.)

Toss the vegetables in the seasoning and olive oil, then place them in a grill basket. 

Preheat your grill to medium heat (350°F). Place the Tenderloin on the grill and insert an oven-safe meat thermometer into the meat, not the romesco. Place the vegetables on the grill as well. Cook the Tenderloin, rotating every 10 minutes until the internal temperature reads 145°F for medium doneness. Pull the meat and vegetables from the grill and allow to rest for 5 minutes before slicing. Then transfer to a serving platter, sprinkle some extra flake salt, and enjoy with a fresh green salad.

Beef and Kimchi Smashburgers

This post is a collaboration with Beef. It's What's For Dinner, on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

One of our favorite things to do on the weekend is grilling up some delicious Beef Burgers. If you follow me on Instagram, you’ve seen my husband DJ, and I battle it out on how to build the perfect burger. Most of you side with me, but I see many see layering all the vegetables first as DJ does it as a pro-move. Agree to disagree. National Beef Burger Day is coming up, and I’ve wanted to share one of our favorite variations with you - You can enjoy it for brunch or lunch, and it even has a little Breakfast for Dinner vibe going because of the egg. That’s optional, of course - but the creamy yolk over that succulent Beef and tartness of the fermented cabbage kimchi is an incredible combination. Nothing does it quite like a Beef Burger, and this is how we meld our favorite flavors and memories from living in South Korea with our current life here in Mississippi. We had what my sisters and I called “Home Burgers” growing up in South Africa, but usually, it was a pre-made Beef patty from the store with tomatoes that were too far from ripe and bread rolls that you could seriously use to knock a window out. I remember them fondly, but I’ve learned a lot more about cooking Beef Burgers; they can be prepared in so many ways. Grilling is always a favorite, but I like to mix it up with different cooking styles like this one on the flat top grill. Some people are purists, and that’s okay - We, too, love the distinct flavor of a classic Beef Burger, but Beef Hamburgers can be so much more than meat and a bun. If you’re looking for inspiration, I implore you to check out the Beef. It’s What’s For Dinner. Website for many unique Beef Burger ideas, cooking times, and methods to make your National Beef Burger Day an extra delicious one! 

I’m not one for a long introduction, but here are some tips to guide you as you make your Beef Burgers!

Why are you smashing the burger? We usually grill, so I wanted to try something new this time! If you’re not a fan, simply form the patties and grill until the internal temperature reaches 160F. 

I learned from Heston Blumenthal that if your Ground Beef is very cold, the salt itself will serve as a binder and ensure that nothing falls apart when forming your patties. Therefore, ensure that you remove your Ground Beef from the refrigerator right before preparing this recipe for the best results.

Kimchi is spicy Korean fermented Napa cabbage. I make my own (and recommend looking up Maangchi or Korean Bapsang online for a recipe), but you can find it in almost any grocery store these days. It can absolutely be found at your local Asian grocery store. The funkier the kimchi, the tastier this burger will be because all those flavors develop, and the cabbage softens more with time. By funky, I mean well into late fermentation stages. The sauce, kimchi topping, and cucumbers can all be made ahead of time for easy assembly.

You’ll notice this recipe doesn’t have cheese. What a shocker, but I think the egg is rich enough. If you disagree, I recommend a nice slice of thick American cheese or cheddar after the first flip. Then, place a dome or lid on your flat top grill or cast-iron skillet so that it melts before lifting it away with the spatula.

Green leaf lettuce is often eaten in South Korea and used as a wrap for Bulgogi or Ssamgyeupsal, so I love using it for this recipe. The leaves are flexible enough to form a wrap if you prefer to skip the actual buns. We have on many occasions, and it is equally as wonderful. Another option is to combine 1/2 cup sticky brown rice with 1/2 teaspoon soy sauce to season it, then form it into a disc and toast it in the skillet until crispy on one side - I used to order this kind of rice burger often at a place called Lotteria in South Korea. It was such a unique way to eat a Beef Burger! Sometimes they added finely minced cooked vegetables to the rice, or even things like furikake (seaweed rice seasoning). 

Remember to visit www.BeefItsWhatsForDinner.com for cooking tips, ideas, and information! Happy National Beef Burger Day! 

Beef & Kimchi Smash Burgers 
Prep Time: 15 minutes | Cook Time: 5-8 minutes | Yield: Four 4 -ounce patties

Ingredients:
1 lb. Ground Beef
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh kimchi

For the sauce:
1/4 cup mayonnaise
1 teaspoon gochujang

For the cucumber pickles:
1 cup sliced English or Persian cucumber
1 tablespoon rice wine vinegar
1 teaspoon toasted sesame seeds

For the sauteed kimchi:
3/4 cup roughly chopped fresh kimchi
1/4 large yellow onion, sliced
2 cloves garlic, thinly sliced 
1 teaspoon honey

4 large eggs
Toasted hamburger buns (or some sticky rice or green leaf lettuce wraps)
Optional: 4 slices of yellow cheddar cheese, sesame seeds, broccoli slaw, and sliced green onion to serve.

Special Equipment: Flat top grill, large cast-iron skillet, metal spatula, or burger press.

Method:

In a large bowl, add the Ground Beef, salt, black pepper, and chopped kimchi. Use your hands to toss everything until the ingredients are combined. Divide the mixture into four equal (4 -ounce) portions, then gently shape the burgers into balls, and transfer to a plate. Cover and refrigerate for the flavors to meld, and you prepare the other ingredients.

Add the mayonnaise and gochujang to a small bowl, then use a fork to stir until the sauce is even in color. Set aside. 

Pickle the cucumbers: Add the sliced cucumber, vinegar, sesame seeds, and salt to a small bowl. Toss, then cover and set aside until ready to assemble.

Cook your Burgers:

Heat a flat top grill or large cast-iron skillet to medium-high heat. Add the Ground Beef Burgers one by one, pressing them down with your spatula or burger press until relatively thin, about 1 -inch thick. Cook without touching them for a nice crust to form at the bottom, 1 to 2 minutes. Flip, and cook for another 1 minute, then use a spatula to transfer the burgers to a separate plate when a meat thermometer inserted into the center reads 160˚F. 

Lower the heat to medium, and add the kimchi, sliced onions, garlic, and honey to the same skillet or flat top. Cook until the onions caramelize and kimchi just starts to crisp around the edges, 2 to 3 minutes. This process will intensify the flavor even more! Transfer the kimchi to a small bowl, and fry your eggs the way you like them. 

Assemble Your Burgers:

Place each toasted bottom bun on a plate. Evenly spread about one teaspoon of gochujang mayonnaise onto each bun half, followed by your lettuce, one Beef Burger patty, kimchi, quick-pickled cucumbers, and a fried egg. Or assemble it any way you want! Top with some sesame seeds and chopped green onion, then enjoy!

Easy Flank Steak with Olive Sauce

This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.
Flank Steak is one of our favorite cuts of Beef! We usually cook this versatile cut on a Sunday for lunch, and always plan to use any leftovers in multiple ways for the next few days. Using up everything when planning meals is super important to me because I’m always trying to cut down on food-waste. Luckily, that’s never a problem for us because we all enjoy Beef so much and eating leftovers is never a problem. When you start with such a delicious high-quality protein, the culinary possibilities are endless :)   

For a while now, I’ve been following a more Mediterranean style of eating and really think that some well-seasoned Flank Steak (or any lean cut of Beef) goes well with those flavors. Find a helpful infographic and links to a few of my favorite Mediterranean style recipes on www.BeefItsWhatsForDinner.com at the end of this blog post. The plates are colorful, filled with non-starchy vegetables, and everything is eaten as close to natural as possible. I keep what I call my “fridge favorites” on hand at all times so that it’s easy to plate up our Steak once cooked and rested. Those fridge favorites include sliced cucumber, whole cherry tomatoes, jars of olives, cubed feta cheese, mini mozzarella, boiled eggs, and fresh baby spinach that is tender enough to eat raw. Today’s Flank Steak was sliced and plated alongside some of the sauce with olives, spinach, tomatoes and cucumber. I use glass containers to store any leftovers instead of plastic, and save mini jam jars to use for dressings or sauces. Sometimes when you’re visiting a restaurant they might serve brunch with mini honey jars - I ask to keep those too! Like many, I grew up with plastic food storage containers but now prefer glass because it’s better for the environment, and it’s easy to see what you have in the refrigerator. My favorite glass containers are stackable, made of clear glass and large enough to fit a decent portion into.  Recently we have all been trying to support restaurants by ordering menu items to-go. Consider reusing those containers and supplies before recycling as well - most are sturdy enough to withstand a few washes and keep food stored safely. 

Some tips for cooking flank steak:
Flank Steak is lean and boneless with lots of intense Beef flavor. I’ve spoken to a few people who say they are intimidated by cooking this cut of Beef. I think mostly because they might be unsure of timing in order to cook it perfectly to their tastes. A digital meat thermometer is probably the most useful tool in my kitchen and highly recommend using one to nail that cooking temperature every time. For medium-rare the temperature should read 145°F, the temperature for medium steaks should read 160°F, and well done is 170°F. I believe flank steak should be cooked to 145°F to ensure juiciness. Always test the thickest part of the steak for doneness. For steaks 1/2 inch or thicker, insert an instant-read thermometer horizontally from the side, so that it penetrates the thickest part or the center of the steak. Let it rest for 5-10 minutes before slicing against the grain for maximum tenderness. Resting will prevent any juices from seeping out.

Flank Steak with Olive Sauce
Prep Time: 15 minutes (30 minutes to 1 hour if marinating) | Cook Time: 15 minutes | 8-10 Servings

Sweet smoked paprika gives a great flavor, but any dry rub will do.

1 ½ - 2 lb. Flank Steak
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon sweet smoked paprika
1 teaspoon garlic powder (or finely minced garlic)

¼ cup olive oil
½ cup pitted green Castelvetrano olives
½ serrano pepper, deseeded
½ cup fresh parsley
1 tablespoon fresh oregano leaves
Juice of 1 small lemon
Salt and pepper to taste
Optional extras: 1 clove minced garlic, 1/2 avocado

Vegetables per serving:
1 cup fresh baby spinach
3-4 cherry tomatoes 
3-4 kalamata olives
½ cup sliced cucumber

Guidelines:

Place your Flank Steak on a clean, flat surface and drizzle with olive oil then rub with salt, pepper, paprika and garlic. Cover and refrigerate for 1 hour to marinate, or up to overnight. Remove from the refrigerator right before cooking. 
Heat a large cast iron skillet to medium-high. Sear Flank Steak for 5-8 minutes per side until a meat thermometer reads 145°F. Tip: Turn steaks and roasts with tongs. Avoid using a fork, which will pierce the beef and result in the loss of flavorful juices. Turn off the heat and transfer flank steak to a cutting board to rest while preparing the sauce. 
Add ingredients for the sauce into a bowl of a food processor and pulse for 1-2 minutes until slightly smooth. Add the avocado if you prefer a creamier consistency. Serve with the steak and prepared vegetables.
During the Summer months Flank Steak is delicious when grilled: Place Steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on a preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve across the grain into thin slices.

Here are some ideas for leftover Flank Steak!
Make a Steak salad for two: Combine ¼ cup olive oil with 2 tablespoons whole grain mustard and the juice of a small lemon. Season to taste and serve as a dressing over 6 ounces of sliced cooked steak with tomato, fresh leafy greens and steamed broccoli. Sometimes I use this same dressing over an easy brunch plate with green beans, a boiled egg and whichever kind of cheese I have in the refrigerator.

Make Steak caprese skewers: Use short skewers to weave balls of mini mozzarella with fresh basil and cooked Flank Steak slices. Serve with olive oil and balsamic vinegar as an appetizer or snack. 

Add leftover Flank Steak to an omelette with your favorite vegetables.
Make roll-ups using strips of thinly sliced Flank Steak and your favorite vegetables. Serve it with my feta sauce (Blend 4 ounces of feta with the juice of 1 lemon, 1/2 cup of plain yogurt and a few tablespoons of fresh herbs then season to taste.)
Leftover Steak is delicious when eaten on a charcuterie board with various fruit, cheeses and dips.

Herby Pork and Zucchini Patties

This recipe is brought to you in partnership with the National Pork Board, showcasing cooking with pork to create nutritious meals as part of a balanced lifestyle. All opinions are my own.

If you’re stuck in a rut and looking for something a little different that doesn’t take too much time to make, I highly recommend giving these pork and zucchini patties a try! They are excellent for meal prep if you prefer to cook 1-2 days ahead of time during those busy weeks like I do. Though I do enjoy cooking, I find that taking this approach to free up time when it may be limited leads to better productivity and overall happiness in the long run. It’s all about self-care and being aware of these little changes that make a huge impact over time. 

Pork is versatile, delicious and takes on the flavor of anything you add to it. There are various lean cuts available on the market that could fit into any well-balanced meal plan easily. Have a look at the National Pork Board website for lots of recipes, information and inspiration! If this recipe sounds appealing to you then you’ll probably also enjoy these Mediterranean Pork Chops.

In my recipe, I’ve used ground pork and added freshly grated zucchini which cooked up beautifully and delivered a nice texture. It would probably be a great way to hide extra vegetables from your kids as well :) Some creamy feta crumbles add a great salty kick, lemon zest makes the flavors pop and finely chopped Thai chili brings a little spice to keep you coming back for more. Serve it with a fresh Greek salad and my feta sauce and I promise it’ll be amazing!

Helpful Tips:
To get the most accurate temperature reading, I suggest using a digital meat thermometer. Ground pork and sausage should always be cooked to an internal temperature of 160F and a meat thermometer will help you nail that temp!

Prepping all of the ingredients ahead of time will make your life easier. Pick up some ground pork during your next grocery run to store in the freezer until ready to use. Have all other ingredients ready to go before starting. Slice and chop ingredients for a salad 1-2 days ahead of time and assemble as needed. I usually have what we call our “fridge favorites” on hand and this includes sliced mini cucumbers, washed baby spinach, rinsed cherry tomatoes plus a variety of olives. When you have a protein like pork cooked and ready, it’s easy to just grab these prepped items from the fridge to enjoy on the side - the quantity is up to you.

If you’re following a diet that’s lower in carbs, grinding up some pork rinds to use instead of bread crumbs is a great way to bind these patties! 

Herby Pork and Zucchini Patties
Prep Time: 10 minutes | Cook Time: 12-15 minutes | Makes eight 2 ounce patties

Ingredients:
1.5 lb ground pork (80/20 blend)
1 cup grated zucchini
1 extra large egg
½ cup panko crumbs or finely crushed pork rinds
2-3 cloves finely minced garlic
1 tablespoon garlic powder
1 tablespoon lemon pepper OR Greek seasoning 
1 teaspoon salt
1 tablespoon fresh chopped sage
¼ cup fresh chopped parsley
¼ cup feta crumbles
zest of a medium lemon
Optional: 1 small red chili 

For the feta sauce:
¼ cup feta crumbles
½ cup plain greek yogurt
1-2 tablespoons fresh or dried herbs like dill, parsley, oregano, chives
The juice of your zested lemon
Salt and pepper to taste

To Serve: Freshly sliced cucumber, cherry tomatoes, olives, baby spinach and red onion

Guidelines:
Combine all ingredients for the pork patties in a large bowl. Gently combine using a fork, then divide into eight equal portions and form into 1 -inch thick patties by using your hands. 

Add a tablespoon of neutral oil to a large skillet over medium heat. Sear patties for 6 minutes per side, or until the internal temperature registers 160F on a meat thermometer. 

Blend ingredients for feta sauce in a food processor and season to taste. Serve pork patties with prepared salad ingredients and feta sauce!

The patties can be stored in an airtight container for up to two days and should be consumed within that time. I’ve found that reheating them in the air fryer or oven is best.

Peach and Serrano Pepper Salad with Burrata

Nothing beats this salad come summertime. It’s the perfect marriage of sweet, juicy, spicy and salty and it’ll be a hit at your next barbecue party. I didn’t expect it but many of you asked whether the peaches were cooked or raw. For us, fresh and very ripe raw peaches at their peak are best in this salad but you can absolutely grill them first if that’s what you enjoy. I’ve never loved cooking any kind of fruit, unless we are making South African peach chutney or using it in a marinade like this easy bulgogi made with apples.

I’ve used serrano peppers in this recipe because they are milder in flavor, feel free to substitute with jalapenos or even just red pepper flakes. The burrata can be replaced with fresh mozzarella slices, some have made it with ricotta salata and other readers have used fresh goats cheese. Burrata is mild and creamy and absolutely will benefit from a sprinkling of smoked sea salt and freshly cracked pepper whenever you use it.

Peach and Serrano Pepper Salad with Burrata
Prep Time: 5 minutes | Cook Time: 5 minutes | Serves: 4

Ingredients:
2 large ripe peaches, sliced (make sure they are soft to the touch, but still firm enough to slice)
8 ounces burrata
1-2 serrano peppers, thinly sliced
smoked sea salt to taste
fresh cracked black pepper to taste
1-2 tablespoons extra virgin olive oil
fresh herbs (basil, mint and thyme are all great)

Method:
Arrange peach slices on a large plate or platter. Carefully tear the burrata open, and place dollops of the cheese around the peaches. Sprinkle with smoked salt, fresh pepper and olive oil then add serrano pepper slices and herbs. Best served immediately. If making ahead, omit herbs and cover tightly with cling wrap or foil then refrigerate for maximum 30 minutes and add herbs right before serving.

Triple Mustard Grilled Lamb Chops with Fresh Tomato Salad

This blog post and recipe was created in partnership with the American Lamb Board. 

We’ve been sharing the responsibility of cooking with our neighbors during this time, to keep things interesting and to lighten the load for each other during the week. It’s actually been a relief to know that at least twice during the week I don’t have to plan for dinner. The recipe I’ve prepared here was lovingly prepared and shared with our elderly neighbors. The lamb is marinated in a delicious combination of mustards, grilled and then served with a very simple salad of fresh local tomatoes and herbs from the garden. This is such a simple way to enjoy American Lamb and the best part is, you’re able to use all those bottled condiments hanging out in your refrigerator. Yes, we had three kinds of mustard in there because I seem to collect condiments, but you could absolutely use whatever is available in your refrigerator. 

Since I wanted to share this meal with another family, it wouldn’t have been at its best when served at room temperature or reheated. Therefore, I packed half of the marinated lamb in containers with grilling instructions and added whole tomatoes and herbs to the basket along with some greens and the jarred vinaigrette. That way they could grill, slice and enjoy everything as fresh as possible with very little effort. All of this brings me to #TheLambChallenge!

What is The Lamb Challenge?

When you purchase American Lamb, you’ll be directly helping families and farms in your community while feeding your family delicious meals.  This June, the American Lamb community wants to encourage you to get cooking! 

The Lamb Challenge has consumers preparing 2 different lamb recipes as they explore the adventurous appeal of American Lamb while supporting America’s farms and flocks and helping raise funds for Feeding America. 

Make two recipes using American Lamb. One of your lamb meals should be shared with another family. Share your two lamb meal recipes on Instagram using the #TheLambChallenge and tag @FanofLamb by June 30. Ten lucky winners who complete the challenge will receive a $200 gift certificate to their favorite restaurant or butcher shop. For every person that completes the challenge, The American Lamb Board will donate to Feeding America so together we can raise $10,000!

Some tips before we start cooking:

Remove the lamb from the refrigerator 30 minutes before grilling. This helps them come closer to room temperature and they just cook more evenly with tender results. I’ve used loin chops today but shoulder chops and even cubed kabob meat are widely available in grocery stores and perfect for this recipe. If using kabob meat, marinate and skewer before grilling. 

These are best grilled over medium heat since mustard tends to darken quickly. Keep that in mind when preparing your grill or indoor grill skillet.

Swap out the tomato salad for any salad made with produce locally available to you. Sliced cucumbers and thinly sliced summer squash or zucchini are great options. If fresh produce isn’t available, jarred roasted red bell peppers or artichokes to top the greens work wonderfully. Experiment with flavors that you love, that is the joy of cooking!

Triple Mustard Lamb Loin ChopsPrep
Time: 10 minutes | Cook Time: 15 minutes | Serves: 8 (Enough for two families)

8-10 American lamb loin chops

For the marinade:
¼ cup olive oil
2 tablespoons fresh lemon juice + zest
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
1 tablespoon yellow mustard
4 garlic cloves, very finely minced or made into a paste
1 tablespoon finely chopped rosemary
1 ½ teaspoons kosher salt
1 teaspoon black pepper
Optional: 1 teaspoon smoked paprika, 1 teaspoon garlic powder

For the salad:
4 large tomatoes, sliced
½  small red onion, thinly sliced
1 cup fresh herbs (basil, rosemary, thyme, dill or parsley)
Optional: olives, feta cheese, cucumber
Vinaigrette:
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
salt and pepper to taste

Method:

Place lamb in a shallow container that has a lid or a sheet pan that you can cover. Combine ingredients for marinade and pour over lamb, turning and coating. Cover and refrigerate for one hour or up to overnight. If sharing this meal with another family, divide the lamb by placing half of the chops in a container and keep in the fridge until ready to deliver.

Preheat your grill to medium and spray with some olive oil spray. Place lamb chops on the grill or grill pan and cook for 5 minutes per side for medium-rare depending on the thickness of your chops. Lamb loin chops are sturdy and can be placed standing up (on the bone) as well, to ensure that the thickest part of the chop is cooked. They should be 135F when pulled from the grill for medium-rare, which we feel is the best temperature to enjoy them. 

Remove from the grill and tent with foil, then allow to rest for 10 minutes. The temperature will then climb to about 145F. A meat thermometer is the best way to determine doneness. American Lamb has a lot of useful information on cooking temperatures based on the cut of lamb you have. Please check them out here.

Slice your tomatoes, season with salt and pepper then top with thinly sliced red onion and optional add-ons. Drizzle with the vinaigrette and top with herbs right before serving alongside lamb. If sharing with another family, place the whole tomatoes, onion and herbs in the basket with the marinated lamb and add half of the vinaigrette in a jar with instructions on how to serve. Easy!

This blog post was created in partnership with American Lamb but all opinions expressed are my own.

Cajun Spiced Lamb Meatball Platter

This recipe is brought to you by my friends SpiceTribe! They have an incredible line of ethically sourced spice blends and ship nationwide, with free shipping over $45 and 20% off for Father’s Day with code DAD20. California Love all-purpose chile blend is one that we use regularly at home, and trust me, you’ll get no fresher than their single origin late harvest peppercorns. I used both in this recipe, which is healthy, easy to make and a real crowd pleaser! Serve it like a salad with my homemade ranch sauce for dipping if you’re eating low-carb, or put some pita pockets on the side for a more filling lunch. You can use your oven to bake the meatballs or the air fryer as I have here. I find that it doesn’t heat up the kitchen during these warm Summer months. Enjoy!

Cajun Spiced Lamb Meatball Platter
Prep Time: 10 minutes | Cook Time: 15 minutes | Serves: 2-3

Meatballs:
1lb ground lamb (80/20)
1 egg, beaten
1 tablespoon sour cream or plain yogurt (This helps keep it juicy)
2 cloves minced garlic 
1 serrano chili pepper, seeds removed and very finely chopped
1 teaspoon smoked paprika (I use @spicetribe smoked Spanish paprika)
1 teaspoon California Love (It has roasted chile, garlic, cumin)
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon dried thyme 
1 teaspoon kosher salt 
1/2 teaspoon cracked black pepper
1/4 teaspoon cayenne pepper

Ranch Sauce:
1/3 cup whole milk plain yogurt or sour cream
1/3 cup avocado oil mayonnaise
1/3 cup buttermilk
2 cloves garlic, made into a paste OR 2 teaspoons garlic paste
1 tablespoon each chopped chives, dill, parsley
1/2 teaspoon salt
1/4 teaspoon California Love or chili powder
1 tablespoon lemon zest + 2 tablespoons fresh lemon juice

To Serve: 1-2 cups fresh baby spinach or chopped lettuce per person, cherry or campari tomatoes, kalamata olives, red onion, sliced cucumber, cubed feta, lemon wedges. The possibilities are endless.

Method:
Make the ranch dipping sauce up to a day ahead and store in an airtight container in your refrigerator.

Combine dry ingredients for lamb meatballs with a fork. This will ensure that the lamb is seasoned evenly and no clumping occurs. Sprinkle the spices over the lamb, add egg, sour cream, garlic and chopped serrano peppers then gently mix using a fork. Don’t overwork the lamb. Roll into 1-ounce meatballs and place in your air fryer at 400F (200C) until lightly browned and cooked through (8-10 minutes). Don’t place them too close together, work in batches for even browning. Remove and serve with ranch sauce and vegetables.

If cooking in the oven, preheat to 400F (200C) and roast on a sheet pan for 10 minutes, turning once during the cooking time.

Cook Once, Eat Twice: Easy Korean-style Ground Beef

This post is a collaboration with Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

Did you know that 40% of all food in America goes uneaten? That food waste cost the average American family $2,500 annually? 

I’ve been thinking a lot about the current reality for all of us. Many of us are uncertain about the future, many of us are trying to save as much as possible while feeding our families nutritiously at the same time. A lot of the conversations I’ve had lately are with readers who are trying to find ways to use leftovers in creative ways in order to reduce waste.  Beef is one of the least wasted commodities produced in the U.S. - We waste about 20 percent, but could reduce that number by 10 percent simply by cutting waste in half. Learn more about Beef Sustainability by clicking this link. I’d love to share some of the ways I cut down on waste and this easy recipe for Korean-inspired beef or Bulgogi, that makes a delicious leftover salad for you to enjoy the next day.

Shopping for Beef:

The freezer is your ally in the fight against food waste! A few things that I’ve found helpful as I’ve grown into a more confident cook:

- I’ve always gone shopping in my freezer before making a trip to the grocery store. It’s likely that you already have quite a few ingredients hidden in there that can be used. 

- Ground beef is versatile. I often purchase it in bulk because it’s what I use most. It can feed many people and is cost-effective, especially as an addition to meals containing vegetables and whole grains. If you happen to purchase beef in bulk, weigh and portion however much you need for specific recipes and freeze them so that defrosting and cooking reduces waste. Vacuum sealing or using airtight containers have always worked for me.

To ensure consumers are armed with knowledge to have the best eating experience with beef, the Beef Checkoff provides some quick tips on how to safely handle and prepare beef when cooking at home. Click this link to learn more.

It’s planned-overs, not leftovers!

This Korean-inspired beef recipe is typically made with thinly sliced ribeye, but because ground beef also cooks quickly it’s a perfect alternative. The flavorful sweet and mildly spicy beef is repurposed very well when used as a salad topper the next day, and you don’t even need much. All you need to do is crisp leftovers up in a skillet , add to fresh greens, and top with slices of apple. Who needs croutons when you’ve got crispy beef?

You’ve usually seen my Instagram images of steak one day and a delicious salad the next - There simply is no better way to ensure that every morsel gets eaten but most importantly, enjoyed! Being intentional when cooking and meal-prepping is key.

- The Dietary Guidelines for Americans recommends that adults consume 5.5 ounces of protein foods per day (on a 2,000 calorie diet), which includes lean meats, like beef. Make leftovers go further by maintaining proper portion sizes and fill the rest of your plate with colorful vegetables. 

- Spices and condiments are a great way to turn leftovers into something completely different. For instance, you could cook a pound of ground beef, portion and store it safely in the refrigerator then add different spices to each batch to create different meals. Cooked beef can be stored in the refrigerator at 40 degrees F for a total of 3-4 days to keep meat safe and fresh. Click here for the USDA guidelines for proper cooking of beef - Very handy if you’re meal-prepping and unsure of cooking temperatures.
Beef. It’s What’s For Dinner also has a lot of helpful tips and recipes that you can use to make the most out of whichever cut of beef you have. I’d love to hear some of your ideas! 

What do I need to make this recipe?

Just one pound of beef and the above ingredients. Most are available at your local grocery store. Mushrooms are really delicious in this recipe as well, but not mandatory.

Recipe: Easy Korean-style Beef
Prep Time: 15 minutes + 1 hour marinating time
Cook Time: 10 minutes
Serves: 4 

Ingredients

1 pound Ground Beef
1 medium yellow onion, halved
1 small apple, peeled and cut into quarters
4 cloves garlic
1 tablespoon toasted sesame seeds plus more to serve
1 tablespoon ginger paste
1 teaspoon black pepper
1 tablespoon sesame oil
1 ½ tablespoons honey
2-3 tablespoons low-sodium soy sauce
1-2 carrots, cut into matchsticks
1 bunch green onions, chopped

Equipment: Blender, large skillet.

Method:

Place half the onion, apple, garlic, sesame seeds, ginger paste, pepper, red pepper flakes, sesame oil, honey and soy sauce in the jar of a food processor. Puree until smooth.

Place Ground Beef in a mixing bowl and pour marinade over. Use a spoon to gently mix and cover. Refrigerate beef for a minimum of 30 minutes to 2 hours. 

When ready to cook, remove beef from the refrigerator and slice the remaining onion. Add to skillet with beef and carrots then cook over medium heat for 5 minutes, stirring constantly. Add green onion and cook for another 5 minutes until cooked through. Sprinkle with extra sesame seeds and serve with your favorite side dishes.  Refrigerate any leftovers for tomorrow!

Crispy Beef Salad with Apple
Prep  Time: 5 minutes | Cook Time: 5 minutes | Serves: 2

Ingredients:

6 -ounces leftover Korean-style Ground Beef
4 cups washed tender green lettuce
1 small apple, sliced
¼ cup chopped green onion

For the vinaigrette:
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 tablespoon honey or maple syrup
½ teaspoon red pepper flakes

Method:

Reheat beef in a small skillet over medium heat until lightly caramelized, 5 minutes. Remove from heat and set aside. Plate 2 cups of lettuce per person, top with beef and apple, followed by green onion. 

Place vinaigrette ingredients in a jar and shake until emulsified. Divide amongst servings and enjoy!

Steak Salad with Thai Style Dressing

This low carb steak salad for two is a great way to use leftover steak, or to explore a different flavor profile for a quick and easy weeknight meal. I’ve found that being conscious about carbs often leads to eating too much of the same foods. The freshness of Thai basil and mint really lifts this salad that is best eaten at room temperature. Cashews provide a lovely crunch, red onion some acidity along with a few gorgeous sliced tomatoes (I had juicy campari tomatoes on hand but you can substitute with cherry tomatoes). My version of a Thai dressing contains fish sauce, lime juice, ginger juice, fresh lemongrass and monkfruit sweetener where sugar would normally be included. As with any recipe, the ingredient list and method is subjective and I encourage you to use what you love. I’m adding a few links to the products that I use regularly, including a Thai blend from my friends at Spice Tribe. I have been working with them to develop a few recipes for my Instagram and have fallen in love with the quality and freshness of their spices. It’s an optional ingredient but one that definitely gives this salad another dimension. Along with that suggestion, I’d also like to recommend using organic ginger juice from The Ginger People. I’ve been using their organic and dye-free sushi ginger for a long time and they recently sent a few products for me to try - The ginger juice stands out in flavor. Monkfruit sweetener is a well-known keto friendly sugar alternative with no aftertaste. If you’re able to use sugar, I recommend using brown sugar in this recipe. Some of the links below are affiliate links, that just means that if you purchase (at no extra cost) a product using my link, a portion of that sale will go to me. Though I do not blog often, these links are helpful to keep me cooking and doing what I love. I appreciate your support.

Steak Salad with Thai Style Dressing
Prep Time: 10 minutes | Cook Time: 10 minutes | Serves: 2

Ingredients:
8 -ounces precooked sliced top sirloin, ribeye or filet
1/4 cup sliced red onion or shallot
1/2 cup quartered campari or cherry tomatoes
1/2 cup freshly torn Thai basil
1/2 cup fresh mint
1/4 cup cashew nuts
salt and pepper to taste

For the dressing:
1 tablespoon ginger juice (I love love love The Ginger People Organic Ginger Juice)
1 tablespoon golden monkfruit sweetener
1-2 tablespoons fresh lime juice
1/2 tablespoon fish sauce
1 teaspoon very finely chopped fresh lemongrass
1/4 teaspoon red pepper flakes
Optional but highly recommend: 1/2 teaspoon Spice Tribe Long-Tail Sunset Thai Spice Blend

Method:

Combine dressing ingredients in a jar, place the lid on and shake until the monkfruit has dissolved. Taste and season with more lime juice or fish sauce if you like.

Arrange sliced beef, tomatoes, red onion, herbs and cashews on a platter. Sprinkle with some salt and pepper, or the Thai spice blend above. Drizzle with dressing and toss right before serving.

Shawarma Spiced Lamb Meatballs with Feta Sauce

There’s not much to say about these other than they are delicious, and the addition of kalamata olive hummus really loosens the texture of these shawarma spiced lamb meatballs and provides a great flavor. All you need is five minutes to combine ingredients and 12-15 minutes under the broiler of your oven. No oven? No problem - Sear them in a skillet over medium heat until they are golden on the outside and slightly pink inside.

Shawarma Spiced Lamb Meatballs with Feta Sauce
Prep Time: 5-10 minutes | Cook Time: 15 minutes | Serves: 4

Ingredients:
1 lb ground lamb (20% fat 80% lean)
2 cloves garlic, very finely minced
1 1/4 teaspoons kosher salt
2 teaspoons shawarma spice (or an equal combination of ground coriander seeds, cumin, smoked paprika, dried thyme and chili powder)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cracked black pepper
1/2 cup kalamata olive hummus (My absolute favorite is Boar’s Head)
Feta sauce (recipe follows)
To serve: Fresh lettuce, cherry tomatoes, cucumber slices, lemon wedges and dill.

Guidelines:
Preheat the broiler of your oven and line a baking sheet with parchment paper. Combine lamb, garlic, seasonings and hummus in a medium bowl. Gently work until everything is evenly incorporated but not too much because you don’t want them to be tough. Use clean hands to roll into 1 -ounce balls (makes about 16) and broil for 12-15 minutes until they are golden on top and slightly pink in the middle. Serve with fresh salad and feta sauce.

Feta Sauce:
4 oz. creamy feta like Valbreso
1/2 cup plain yogurt
1 teaspoon garlic paste (or one clove made into a paste with the side of your knife)
the zest and juice of 1 small lemon
2 tablespoons fresh herbs (dill, chives, oregano)

Add everything to the bowl of a food processor and pulse until smooth. Season to taste and I usually add more chopped herbs for good measure. Sometimes 1-2 tablespoons of good quality mayonnaise gives it more body. Scoop into a bowl and add some extra virgin olive oil on top.