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Hello! It feels like it’s been forever here. I am still in the process of moving, can you believe it? Everything I have is still in boxes and I pretty much have to do without a lot of things in the kitchen lately. It’s hard living out of boxes and I feel out of sorts and unmotivated. My move has been pushed a couple of times now due to flooring issues in the new place, but the apartment is finally done and the good thing is I will have newly refinished wood floors. So let’s all cross our fingers that I finally get to move in this weekend!

I have to admit, the last few weeks have been rather hectic with my actual daytime job being a bit crazy at the moment, my little baby pup passing away, and packing my entire apartment just to be delayed in moving and having to live out of boxes. I had to step back a bit and regroup. I have been walking around with a heavy heart as I had my dog for 13 years, and I truly forgot what life was like without him by my side. I’ve been feeling guilty for leaving a home that my pup had known half his life and I feel like I am leaving memories of him behind, and although I know this move is a good thing for me, it is bittersweet. Needless to say, I had to take some time for myself. One thing I know for sure, my pup brought me 13 years of joy and he wouldn’t want his mama to be walking around sad all the time. So I am starting new again. It will just be me now and I have to learn this new life without my shadow.  Although, he will always be with me, this move marks a new beginning for me.

Spring is here.

To welcome spring (I have to hurry here because spring doesn’t last in Florida and it’ll probably be gone by the time you read this entire post), I wanted to make a wonderful spring salad with peas and asparagus. It’s the best time of the year for these veggies, and I love asparagus! Not so much the after effect, but I do love the nutty taste, especially when only half-cooked. While flipping through the latest issue of Bon Appetit magazine, there is this dish with steak and asparagus and peas and I thought I could make this into a salad instead and add some endives to give it a little crunch and that almost spicy bitter taste. Best. Idea. Ever. You can enjoy this for lunch, brunch, or dinner. Heck, have it whenever, because it is perfect any time of day.

NEED:
(click here for Full Grocery List)

1 pound New York Strip Steak or Rib Eye Steak
3 Garlic cloves, finely minced
2 tablespoon grainy Dijon mustard
1 tablespoon dried porcini mushrooms, grounded
1 tablespoon finely chopped fresh thyme
2 tablespoon red wine vinegar
1/4 cup olive oil
1 teaspoon honey
salt and pepper
2-3 scallions sliced thinly
1 cup frozen peas
1 bunch of asparagus
2-3 baby Belgian endives, cleaned off and separated
Gorgonzola cheese

DO:

  1. In a small bowl, add the garlic, mustard, grounded mushrooms (you can grind dried porcini mushrooms in a spice grinder), thyme, vinegar, olive oil, and honey. Mix well blended.  Add salt and pepper to taste.
  2. Salt and pepper the steak on all sides. Heat a medium iron skillet over medium-high heat. Rub olive on all sides of the steak and then cook until it is approximately 120 inside or medium rare. Approximately 5 minutes on each side, depending how thick the steaks are.
  3. Once the steak is cooked to your preference, remove from heat and let it rest.
  4. Using the same skillet, add about 2 tablespoon of olive oil and then add the scallions. Cook until translucent.
  5. Add the peas and asparagus and stir while cooking for about 5-7 minutes. Remove from heat and pour in a salad bowl
  6. Slice the steak thinly and then mix with the vegetables, including the endives.
  7. Dress with the mustard sauce and add gorgonzola.

 

photos by Maria Kennedy

Grocery List

1 pound New York Strip Steak or Rib Eye Steak
Garlic cloves, finely minced
1 package dried porcini mushrooms
1 bunch fresh thyme
1 bunch scallions
1 bag frozen peas
1 bunch of asparagus
2-3 baby Belgian endives
Gorgonzola cheese
Grainy dijon mustard
red wine vinegar
honey