Sunday, August 4, 2013

Steak and Salad

 





Salad #1: Quinoa, orange zest and juice, black and green olives, capers, sundried tomatoes flat-leaf parsley, salt and pepper. Serve warm and drizzled with olive oil.

Salad #2: Beefstake tomatoes, shaved red onion, fresh corn from the cob, shaved parmigiano cheese (or other strong cow's milk cheese), basil leaves and basil vinaigrette.

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