Eating Local: Ribeyes w/ Mixed Veg

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This weekend was kind of a blur, so I reached for a comfort classic to refuel our bodies and minds. I picked up some ribeyes from Roseda at Roots Market, and the medly of vegetables & herbs came from my garden & the Breezy Willow CSA.

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Ingredients: - 4 ribeyes, boneless - 4 kohlrabi bulbs, chopped (my garden) - 2 cloves of garlic, chopped (my garden) - 1 pint of peas, shelled (CSA) - 1 pint of of snow peas (CSA by way of the farmers market) - 10-12 leaves of Thai basil (my garden) - 1 small bunch of cilantro, (my garden) - sesame oil & seeds

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Method: - while the grill heats up, chop the kohlrabi, mushroom & garlic. - bring a pot of water to a boil, salt it and put the peas & snow peas in. Cook until bright green then shock in a cold water bath. - pat your steaks dry and season with salt & pepper, get them on the grill as soon as its super hot - in a large pan warm up your oil & start cooking the kohlrabi, mushrooms & garlic. When they're cooked through, add the peas, snow peas and sesame seeds. Season with salt or soy sauce. Then turn off the heat and stir in the Thai basil & cilantro - garnish with some slices of jalapeño....this has me craving tacos... - dig in!

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The steaks and veg were scrumptious! But the secret ingredient was my garlic. I'm so in love with having garlic in my garden. It grew so effortlessly, and had a big reward. Actually a few big rewards including garlic scapes!

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What's at your local farmers market, or garden? Lots of great things are growing in my SSFC partners' gardens. Check out what they're growing and cooking this week!