I love this time of year b/c the heirloom tomatoes are in full swing. I wait all year long for these suckers! Yummy!!! Nothing compares!! The ones I planted in the spring are finally ripe and I am enjoying them to the fullest. Today for lunch....BLT's with heirloom tomatoes and arugula.
The must haves for the best BLT:
Good Sourdough bread, lightly toasted (I really like Sara Lee sourdough).
The freshest, ripest tomatoes
Good quality bacon. (If you want to step it up a notch go for applewood smoked bacon).
Arugula or read leaf lettuce. (try the arugula...you won't be sorry!)
A good quality mayo.
This is heaven between two slices of bread! Try it, you will love it!!
Fresh NY strip from Whole Foods
For dinner tonight I decided on NY strip steak. If your gonna have steak....you gotta go to Whole Foods. I love their display case. It reminds me of when I was a kid and we would go to the butcher shop. It's just so pretty!! And their steaks really are the best. I topped the steaks with mustard, rosemary, salt and pepper and grilled them 3 minutes each side for medium rare. I topped them with an arulgula salad consisting of a lemon vinegrette and fresh heirloom tomatoes. (BTW...I am in love with arugula right now). To round it out.....roasted yukon gold potatoes with fresh sage. I love how the get crispy on the outside and soft and creamy on the inside. The thing that makes this dish so good is that you have to eat the steak and arugula salad together, in one bite. The flavor is amazing! My husband said this is in his top 5 favorite meals....I have to agree. Make this meal for your loved one tonight!! Enjoy!!
This is how they look before roasting:
Strip steak with mustard and rosemary:
2 NY strip steaks
2T. dijon mustard
2 t. fresh minced rosemary
1 t. olive oil
Mix mustard, rosemary and olive oil in a bowl. Salt and pepper the steaks and then brush on the mustard mixture. Grill 3 minutes each side on medium high heat for medium rare.
Top with arugula salad.
Arugula and tomato salad
Dressing:
2T. fresh lemon juice
1 clove garlic in garlic press
2 T. olive oil
kosher salt and pepper to taste
Put lemon juice, garlic, olive oil, salt and pepper in a large bowl. Whisk to combine. Add 2 cups of baby arugula and 2 ripe, diced tomatoes.
Roasted Yukon Gold Potatoes
Heat oven to 400 degrees . Scrub potatoes but do not peel. Cut into cubes. Put into roasting pan and add 3T. olive oil, salt and pepper to taste. Mix well. Roast for 20 minutes. Chop some fresh sage and add. Cook 10 more minutes or until lightly browned.
3 comments:
Both look like recipes I am going to try!!! My hubby would totally dig the NY steak...yum!
Yum! I plan on trying the steak dinner just as you've planned it. It sounds delicious. From one foodie to another-keep it up!! blessings, Denise
Hey Robyn...had Jake and Rosie over last night for dinner and I fixed your flank steak and Caesar Salad...it was awesome!!! Thanks for all your tips...Im loving your Blog. Tonight Im making salmon the way you prepared your tilapia. All these fresh veggies to eat...YUMM! Looking forward to coming over on the 9th!
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