, , , , , , , , ,

Where’s the beef? There are about 12 times as many vegetable-based Jittery Cook recipes as there are meat-based ones. Even when meat is included, it often takes a back seat to the accompanying veggies.

With a new stock of organic grass-fed beef from Peasants’ Craftrecommended by Kacey Baines of Epicentre Training, there will be a few more meat recipes. It’s time for an iron boost.

Roasted Yellow Pepper Salad

Roasted Pepper Salad 

  • 4 yellow bell peppers, roasted for 30 minutes, seeded, skin removed and sliced in strips 
  • 4 tomatoes, chopped
  • 1/2 c finely chopped red onion
  • 1/4 c chopped parsley
  • 3-4 garlic cloves, minced
  • 1 T olive oil
  • 3 T red wine vinegar
  • 1 t kosher salt
  • freshly ground black pepper

Combine the tomato, onion and parsley on a platter. In a small bowl, mix the garlic, salt, pepper, oil and vinegar. Toss the tomato mixture with the dressing. Add the warm peppers and toss gently.

Roasted Yellow Pepper Salad

Roasted Cauliflower

  • 1 cauliflower, cut bite-sized
  • 2 T olive oil
  • 1/2 t kosher salt
  • 1 T paprika

Coat the cauliflower in oil, salt and paprika. roast for 30-40 minutes, stirring occasionally at 450F until soft inside and crispy outside.

Roasted Yellow Pepper Salad with Roasted Cauliflower

Marinated Filet Mignon

Veri Veri Teriyaki Filet Mignon

Coat the filet with Veri Veri Teriyaki for a few hours. Add pepper, then broil briefly or barbecue until browned on the exterior and bright pink inside. Serve whole or thinly sliced.

Roasted Pepper Salad – Roasted Cauliflower – Marinated Filet Mignon Print Ready Recipes

Teriyaki Filet Mignon

Final notes:

  • Silence is golden. Except when you are anticipating comments on a blog. May we please have your thoughts?
  • The Pampered Chef – Jittery Cook Event is on for tomorrow and it is going to be outstanding. Christina has a genius plan–Seriously!
  • Many thanks to Susan Kasner for sharing her great-find recipes for roasted pepper salad and roasted cauliflower. This pepper salad is referred to as salsa criolla and complements meat or fish.
  • Have a look at all these salsa criolla photos.
  • Don’t be shy to call Kevin Gillis, at Peasants’ Craft, (613-662-7238) for information on packaging, pricing and various cuts of meat.
  • Find out why it’s important to have organic grass-fed beef.
  • Thanks to Julia Richardson for passing on the highly recommended Veri Veri Teriyaki. Finally a meal that pleased You-Know-Who.

Teriyaki Filet Mignon