side. Continue cooking until the internal temperature of desired doneness is reached (125°F -rare, 140°F - medium rare, and 145°F - medium.). Set aside on a cutting board and tent with aluminum foil for 5-10 minutes to rest the meat. Meanwhile, wipe the skillet with a paper towel, reheat over high heat and add avocado oil for the vegetables. Swirl to coat the bottom of the skillet. Sautee garlic for 30 seconds. Add broccoli, snow peas and salt. Toss to combine. Cook until broccoli turns bright green, about 3 minutes. Slice flank steak across the grain and serve on top of vegetables. Spanokopita Tarts u By Chelsey Lale Ingredients: Filling: 1 lb. Spinach, chopped 1 Medium onion, finely diced 1 tbsp. Garlic, chopped
Flank Steak with Snow Peas and Broccoli By Cathy Steckler Ideal Protein Coach, Yurek Pharmacy & Home Healthcare Ingredients: Vegetables ½ tsp. Avocado oil 1 clove Garlic, peeled and cut in half Appetizers, Sides and Mains
u
2 ½ cup Broccoli florets 1 cup Snow peas, tipped ¼ tsp. salt Protein: 1 portion of Flank steak ½ tsp. Avocado oil 1 tbsp. Tamari
3 tbsp. Fresh dill, chopped 6 Green onions, thinly sliced 8 oz. Cream cheese, softened 1 lb. Feta, crumbled 2 tsp. Fresh cracked black pepper 3 Large eggs Zest and juice of 1 lemon Tart Shells:
5 Sheets phyllo pastry ¼ cup Butter, melted Directions: Preheat oven to 350°F.
Over medium-low heat, sweat onions until translucent, 5-7 minutes. Add garlic, cook 1-2 more minutes until fragrant. Combine with remaining filling ingredients, and set aside. Brush melted butter over 1 sheet of phyllo, then top with another sheet, repeating until all sheets have been brushed and stacked. Cut into 12-16 squares (yield will depend on the size of phyllo sheets), and fold squares into a greased mini muffin tin. Fill with spinach filling. Bake tarts for 12-15 minutes until phyllo is golden and crispy, and the filling is bubbling.
Directions: Place flank steak, tamari and avocado oil in a bowl and mix around to coat. You can optionally add this to a plastic bag and marinate for 1 hour up to overnight. Heat a large, non-stick skillet over medium-high heat. Sear flank steak on both sides until golden brown, about 2-4 minutes per
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