RECIPES
STEAK OSCAR
Recipe and photo courtesy Theresa Greco, with The Food Hunter’s Guide to Cuisine, www.foodhuntersguide.com
INGREDIENTS 1 stick unsalted butter, at room temperature ¼ cup minced fresh parsley 2 tsp. freshly squeezed lemon juice Salt and black pepper 2 14- to 16-ounce ribeyes, New York strip steaks, or T-bones, excess fat trimmed 2 Tbsp., plus 1 tsp. olive oil 6 oz. jumbo lump crabmeat, picked over for shell pieces 1 bunch asparagus, trimmed DIRECTIONS
HONEYED FRUIT & YOGURT PARFAITS
Recipe and photo courtesy Angel Fuchs with Yay Baby! blog, www.yaybabyblog.com IG: @yaybabyblog
INGREDIENTS 1 large ripe peach 1 orange (you will use the zest and juice) 1 cup fresh strawberries, washed and hulled ½ cup fresh blueberries ¼ cup honey ½ tsp. pure vanilla extract 1 cup plain or vanilla Greek yogurt 1 cup of granola cereal
Preheat the oven to 450°F. Place the butter, parsley, lemon juice, ½ tsp. of the salt and ¼ tsp. of the pepper in a medium bowl and stir until combined. Set the butter aside while you cook the steaks. Heat a large cast-iron skillet over mediumhigh heat. Rub both sides of the steaks with the olive oil, and season with the remaining salt & pepper. Place the steaks in the hot skillet and cook approximately 4 minutes on each side, or until nicely browned. Transfer the skillet to the oven and roast 6 to 8 minutes for medium-rare (depending on the thickness of the steak and whether your steak is bone-in or boneless). An instant-read thermometer inserted into the thickest part of the meat should register 130°F for medium-rare, 140°F for medium. While the steaks are cooking, toss the asparagus with a tablespoon of olive oil and place on a large baking sheet. Season with salt and pepper, and roast until asparagus are crisp-tender and lightly golden, 8 to 10 minutes. Remove the skillet and baking sheet from the oven; let the steaks stand for 5 minutes before serving. In the meantime, heat another skillet over medium-high heat and add 2 to 3 Tbsp. of the butter mixture. Add the crabmeat and cook until the crabmeat is warmed through. When ready to serve, top each steak with several spears of the asparagus and place the crabmeat on top of the steaks.
DIRECTIONS
Wash and dry all the fruit. Slice strawberries, cut peaches into chunks. Zest the orange and set zest aside. Juice the orange. Put all fruit in a small saucepan with the honey, orange juice and vanilla. Mix thoroughly. Turn heat on low and bring to a light simmer. Do not boil. Add the orange zest and simmer for 5 minutes. Remove from heat and allow to cool to room temperature. Chill until ready to assemble parfaits. Layer granola on bottom of each parfait glass. Top with granola, then a spoonful of fruit. Repeat layering until you reach the tops of the glasses. Chill until ready to serve.
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greenliving | February 2020
greenlivingaz.com
