lettuce mix

We eat salad at least once a week, and now that our spring farm share has started off with delicious lettuce mix it just makes us want to eat even more salads.

A few options for when we're forgetful:

Steak and Blueberry Salad

steak seasoned with salt and pepper only
blueberries
goat cheese
lettuce mix

For the dressing we used black cherry balsamic, olive oil and salt and pepper. We used Denver cut steak and it was amazing.

Pulled Pork Salad

leftover bbq pulled pork
tomatoes
orange
lettuce
goat cheese

For the dressing we used cara cara vanilla balsamic, olive oil and salt and pepper.

Pork Chop Salad

Pork Belly and Roasted Root Veggie Salad
For this you can throw in any root veggies you have. We did it with:
baby carrots
small turnips
kohlrabi
radishes

We roasted all of the veggies in a marinade of honey, olive oil, cara cara vanilla balsamic and pineapple white balsamic, salt and pepper for 45 minutes at 400 and 15 minutes at 415 degrees.

We made a vinaigrette using the pineapple balsamic, coated the lettuce, added the fried pork belly and roasted veggies and a little bit of goat cheese.

favorite steak salad

This is our favorite steak salad - we eat it nearly once a week.

1 skirt steak
1 teaspoon olive oil
1/4 cup balsamic vinegar
1/4 cup finely chopped shallots
1/2 teaspoon (packed) dark brown sugar
4 cups (lightly packed) arugula
goat cheese
dried cranberries

Sprinkle steak generously with salt and pepper or steak seasoning. Heat oil in cast iron skillet over high heat. Add steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plate. Add vinegar, shallots, and sugar to skillet; boil until reduced to glaze, stirring constantly, about 1 minute. Divide arugula, goat cheese and cranberries between 2 plates. Slice steak; place atop arugula. Drizzle lightly with glaze.

Adapted from Epicurious.com

cheesy frittata

The first frittata we made came about out of necessity - we were hungry and the only thing we could make out of what we had in the house was a frittata. It was so good we went out to get the ingredients to make it again.

Ingredients:
8 eggs
2 tbsp half and half
1 small log of herbed goat cheese
1 onion, chopped
1/2 lb of bacon
salt and pepper
1 tomato, thinly sliced
slices of brie
2 zucchini, chopped

Directions:

Pre-heat oven to 350 degrees.

Chop raw bacon into small pieces. Fry in a cast iron skillet until crispy. Remove to a separate bowl and pour off excess bacon grease from the skillet. Fry the onions in the bacon grease until softened and add the chopped zucchini, frying both until lightly browned. (Cover to help speed the softening process.) Add the crumbled bacon and stir to combine.

Place slices of brie on top of the mixture (use as much or as little as you want).

Whisk the eggs with the half and half and salt and pepper to taste. Pour the eggs over the veggies, meat and cheese in the skillet. Place slices of tomato carefully on top of the eggs and sprinkle chunks from the log of goat cheese over the top.

Cook on the stove top for 8 minutes, then transfer to the oven for another 15 minutes, then broil for 4 minutes until brown and bubbly on top, and cooked through.

Cut into wedges to serve.

My favorite part of the frittata is the tomato, every time. So while we haven't tried this yet, next time we plan a tomato-heavy version. 

Prepare as above, except omit the zucchini. Once the onions have softened, add the bacon and stir to combine. Place slices of tomato over onion mixture. Add a layer of goat cheese, then add another layer of tomato and a layer of brie. Pour eggs over the top. Add another layer of tomato and crumble the goat cheese on top. Cook as directed above.