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Beef Nacho Casserole

on July 4, 2018
Beef Nacho Casserole
Prep time:
Cook time:
Total time:
Serves: 6 servings
We are so excited to be able to offer our homegrown, pasture-raised grassfed beef to all of our customers! Click here for general tips for [url href=”https://www.americangrassfed.org/wp-content/uploads/2011/11/Tips-for-Cooking-Grassfed-Beef.pdf”]cooking our grassfed beef to perfection[/url].
Ingredients
  • 1 lb ground beef
  • 1 jar (12 oz) any type VonThun’s Country Farm Market Salsa
  • 1 cup sweet corn
  • 3/4 cup Italian dressing
  • 1 tbsp chili powder
  • 2 cups crushed tortilla chips, divided
  • 2 cups (8 oz) shredded cheese, divided (we prefer the Mexican blend)
Instructions
  1. Heat oven to 350 degrees.
  2. Brown ground beef, drain.
  3. Stir in salsa, corn, dressing, and chili powder.
  4. Layer 1/2 each of the meat mixture, chips and cheeses in 2-quart casserole. Repeat layers.
  5. Bake until thoroughly heated (approx. 20 minutes).
  6. Top with shredded lettuce and chopped tomato, if desired.

 

Herb Garlic Steak

on July 4, 2018
Herb Garlic Steak
Prep time:
Cook time:
Total time:
Serves: 2 servings
We are so excited to be able to offer our homegrown, pasture-raised grassfed beef to all of our customers! Click here for general tips for [url href=”https://www.americangrassfed.org/wp-content/uploads/2011/11/Tips-for-Cooking-Grassfed-Beef.pdf”]cooking our grassfed beef to perfection[/url].
Ingredients
  • 2 steaks, 1″ thick
  • 3 tbsp Garlic‐Herb Rub (1 tbsp thyme, 1 tbsp rosemary, 2 tbsp oregano, 1 tsp fennel, 2 tsp garlic powder, 1.5 tbsp coarse salt, 2 tsp freshly ground pepper)
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1/3 c. bourbon
Instructions
  1. Generously coat each steak with the rub. Set aside at room temperature (approx. 30-60 minutes).
  2. Heat the skillet over a medium‐high flame. Add oil and butter. Once melted and splattering slightly, add meat. Cook about 5‐6 minutes on each side. Remove steaks and tent with foil.
  3. Turn the heat to low, add bourbon, and simmer 2 minutes longer, stirring constantly and scraping any browned bits. Pour bourbon sauce on top of steaks.

 

Corn and Black Bean Salad

on July 4, 2018
Corn and Black Bean Salad
Prep time:
Cook time:
Total time:
Serves: 6 servings
[i]This recipe is borrowed from the [url undefined]Farmers Against Hunger[/url] cookbook.[/i] This can be served as just a small salad or put it in a wrap or pita with your favorite protein and make a sandwich out of it! One tip for getting the kernels off the cob easier after shucking is to break the cob in half and then run a sharp knife down the sides, scraping off the kernels onto a cutting board.
Ingredients
  • 2 tbsp olive oil
  • 1 1/2 jalapeno peppers, seeds removed and minced
  • 1 tbsp garlic, minced
  • 1/2 cup minced scallions
  • 1 lb fresh tomatoes, cored and chopped into small pieces
  • 1 lemon juice
  • 1/2 cup chopped cilantro
  • 5 ears corn, shucked, scraped of kernels (approx. 3 cups)
  • 1/2 head romaine lettuce
  • 1 15 oz. can black beans, drained
  • 2 ripe avocados, peeled and chopped into cubes
Instructions
  1. Bring a pot of water to a boil.
  2. While it’s heating up, combine jalapenos, scallions, garlic and tomatoes to make the salsa. Stir in the lemon juice, cilantro and salt to taste. Let the flavors mix about 30 minutes before using.
  3. Add the corn to the boiling water and cook for 3 minutes. Drain and let the corn cool.
  4. Combine romaine, corn, beans and avocados. Add a generous helping of salsa to the top.

 

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