Tuesday, June 7, 2011

MENU for June 8th Grass Fed Beef Cooking Class

Menu for June 8, 2011

Classic Meatloaf with Weisenberger Mill Cheese Grits
Garlickly Sauteed Foxhollow Greens

Quick, easy and satisfying, and any leftovers are yummy
as a sandwich the next day. The recipe also freezes well for future meals.

Medium Rare Round Roast with Foxhollow Radish Gremolata on Blue Cheese Biscuits
Try this delicious and more affordable cut of beef to beef tenderloin. Use this recipe to make roast beef for lunch sandwiches, open face on crostini or on a mini biscuit for an appetizer, or served room temperature for an al fresco summer dinner with roasted potatoes and caprese salad.

Asian Marinated Grilled Chuck Eye Steak over Foxhollow Salad Mix
Simple, delicious recipe for the grill or broiler. Slice and serve atop salad greens for a lighter dinner or pair with baked potato and lemon parmesan green beans for a manly meal.

Bourbon Brownies
Of course there will be dessert!

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