Buttercrunch Steak Wraps

3 garlic scapes, minced

1tbsp chili powder

1 inch fresh ginger, minced

olive oil

sea salt

1/2 seedless (english) cucumber, diced

the juice of 1/2 of a lime

4 tbsp chopped lightly salted peanuts

8 oz flank steak, rubbed with salt and pepper, seared, and sliced in thin strips

Saute together the garlic scapes, chili powder, ginger, olive oil, and sea salt until scapes are fork tender.  Set aside.

Combine cucumber, lime juice, and peanuts, and then toss together with the garlic scape mixture.  Add the sliced steak and toss well.  Add salt if desired. 

Fill lettuce "cups" with steak mixture and serve with sweet and spicy sauce.  Delicious either hot or cold. 

Always be sure to have your kids help you with prep... it's how to get them to try all the veggies in the box: 

I <3 Lettuce, SEE???!

The second recipe was made as a weekday meal.  It takes a lot less prep than lettuce wraps and made a great dinner for a rainy evening. This is a staple in our house and our kids really like it too.

Farmhouse Greens and Beans

6 cups salted water

1 bunch rainbow chard, chopped

1 bunch kale, chopped

2 boullion cubes (I use vegan ones)

3 large pork chops

2 cans white beans, drained

1 handful sundried tomatoes

Bring salted water to a boil.  Add boullion cubes and pork chops and stir until boullion is incorporated.  Add tomatoes.  Boil on medium for 45-60 minutes, or until meat is fork-tender.  Add beans and greens to the mix and continue to boil until the greens have the consistency you desire.  Serve over rice or with crusty bread. 

As a little extra add-on this week, we had radishes.  As I said earlier this week, nobody in our house really loves this veggie, except for as a pickle!

So, I put them in 2% brine along with some garlic scapes and we'll have radish pickles in about 7-10 days.  

Yum!!!

Enjoy!!