Beyond Organic steaks were on sale this weekend and THANK GOODNESS for that because we just grilled our last remaining Greenfed ribeye last night. Dinner was out-of-this-world good. In addition to the steak, we enjoyed non-GMO corn-on-the-cob, sweet potatoes, broccoli, and squash, most of which came from either Beyond Organic or Spacegirl Organics. Samantha is enjoying the leftovers–what little remains–today for lunch.
The steak marinated for most of yesterday. I first rubbed fresh chopped garlic, cracked black pepper, and salt all over that bad boy. Then I let it soak in a mixture of balsamic vinegar, Worcestershire, and honey (to get all the yummy stuff to stick to the steak).
Paul grilled the steak and corn while I finished the other veggies in the oven. I baked the sweet potatoes for nearly 90 minutes at 375 degrees. The broccoli was oven-roasted and then tossed in a mixture of extra virgin olive oil, garlic, salt and pepper that I made and set aside earlier in the day. (I mean, come on, who wants to chop garlic twice in one day–not me!–so I got all my garlic work done in the morning which gave the steak plenty of time to soak up the marinade and the olive oil (for the broccoli) plenty of time to take on that garlic-y goodness.
I played around with a new squash bake last night and wanted to jot down the ingredients before I forgot them. I’m not sure such a randomly made-up concoction qualifies as a “recipe”, but let’s call it that anyway, shall we?
Cheesy Squash Bake Ingredients
- 1 delicata squash
- 1/2 zucchini squash, chopped and steamed
- 1/4 onion, chopped
- 1 clove garlic
- 1 T. butter
- 1/4 C. Beyond Organic raw cheese (Havarti)
- 2 T. Beyond Organic Amasai (Plain)
Cheesy Squash Bake Recipe
- Cut delicata squash lengthwise (as you would a spaghetti squash). Remove seeds and guts. Bake, face down, for 30-40 minutes at 350 degrees in 1 inch of water.
- Once squash has cooled, scoop out all the yummy squash goodness and discard the shell.
- Meanwhile, sauté garlic and onion in butter.
- Mix squash, garlic & onion, and remaining ingredients in a medium-sized bowl.
- Portion into small baking dishes (I used 3 small creme brûlée dishes) and bake 20-30 minutes, until warmed through.
I just fed Samantha her last bite of the squash bake. Darn. I was really hoping she’d hate it and I could enjoy round 2 myself. I guess we’ll have to qualify this squash thing as toddler food, too.