Tag Archives: beef

Vietnamese Beef Salad

Vietnamese Beef Salad Vietnamese Beef Salad Print Serves: 4 A classic Asian salad that melds a host of wonderful flavors from sweet to salty with fish sauce providing an earthy undertone. Don’t let the long list of ingredients hold you back; it is well worth making. Ingredients

  • 1 pound +/- beef (sirloin\flank steak or other marbled cut)
  • 1 – 2 tablespoons red curry paste
  • 2 garlic cloves, pressed
  • 2 tablespoons sesame oil
  • ¼ cup fresh squeezed lime juice
  • 1 tablespoon chili sauce
  • 1 tablespoon sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons sunflower oil
  • ½ cup mint
  • ½ cup cilantro
  • 2 large shallots, thinly sliced
  • 1 cucumber
  • 1 – 3 tomatoes (you can also substitute red pepper)
  • arugula
Farmers To You Ingredients: Other Fresh and Pantry Ingredients:
  • red curry paste, garlic, sesame oil, lime, chili sauce, sugar, fish sauce, shallot
  1. Mix red curry paste with garlic and sesame oil.

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Steak Salad with Green Beans, Tomatoes and Blue Cheese


I agree with Mark Bittman when he says “…the period between Labor Day and Thanksgiving is the best time of year to cook — warm enough to grill and cool enough to braise, with the farmers’ market still an absolute paradigm of abundance.”  Farmers To You is overflowing with goodness.  Enjoy! Steak Salad with Green Beans, Tomatoes and Blue Cheese Print Serves: 3-4 Ingredients

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Hamburgers with Fresh Herbs


You can’t go wrong with Woodbourne Farms grass-fed ground beef when making burgers. The flavor is rich and beefy, just what you want in a burger. A sprinkle of salt and pepper is really all you need, but ’tis the season for fresh herbs – and they’re packed full of phytonutrients – so here’s another way to adorn your burgers. When cooking, resist the urge to press down on the burgers with your spatula. This will cause all the juices to squirt out and your burger will end up a bit dry.  

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Basic Hamburger

Basic Hamburger Print Ingredients

  • 1½ pounds ground beef or ground turkey
  • Kosher salt and freshly ground black pepper
  • 1½ tablespoons vegetable/canola oil
  • 4 slices cheese (optional)
  • 4 hamburger buns, split & toasted, if desired
  1. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a ¾-inch-thick burger and make a deep depression in the center with your thumb. This divot prevents the burger from retracting and cooking up into a round ball.

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Grilling-The Basics


Fire it up! Warm weather grilling season pleases me for several reasons: fewer dishes to wash, my husband mans the grill, and most importantly the food is truly delectable.  There are a few things to consider when grilling and I’m going to defer to Bobby Flay here.  I’m not a celebrity chef junkie, but I do have considerable respect for Bobby Flay’s cooking.  This post will be broken into two parts – this week I’ll talk about grilling a bit and next week I’ll share some recipes for the grill.

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