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lemoncello-ice-cream-rosemary-steak-078.jpgCHERRYWOOD SMOKED STEAK TIPS WITH PICKLED BEETS


1 lb steak tips (tenderloin, loin, or backstrap)
1 bottle Cherrywood Smoked Barbecue Sauce
16 oz pickled raw beets

Cut steak into 2 inch cubes, place in medium bowl and drizzle 1/2 cup Cherrywood barbecue sauce, toss, and marinate for 3 hours.
Preheat grill on high for 10 minutes, turn down to medium and grill steak tips to desired temperature. In a small saucepan bring remaining barbecue sauce to a simmer, cook for 5-10 minutes, coat tips in sauce, slice and arrange on dinner platter. Garnish with pickled beets and desired greens.


Southwestern Veggie Burgervegburger.png


6 Veggie Burgers (ingredients below)
2 lg      Vine Ripe Tomatoes
1 sm     Red Onion
1          Ripe Avocado
4          Sliced Ciabatta Rolls
6oz      Chipotle Ranch Salad Dressing

Veggie Burger Ingredients:

2 tablespoons olive oil
2 leeks, trimmed and sliced
1 small apple, chopped
1/2 pound brussels sprouts, stems removed and sliced in half
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons balsamic vinegar
1 cup cooked quinoa
1 1/2 cups chickpeas
2 large eggs, lightly beaten
1/3 cup flour
1/4 teaspoon smoked paprika

Veggie Burger Directions: Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add in the leeks, apple and brussels and stir. Add the salt and pepper, stirring well, then cook until the veggies are slightly soft, about 5 to 6 minutes. Add in the balsamic vinegar and stir, cooking for another minute. Remove the veggies from the heat. Add the veggies to a food processor along with the quinoa, chickpeas and eggs. Pulse until the veggies and beans are in coarse pieces - you don't want them pureed - and the eggs are combined. Scoop the mixture into a bowl and stir in the flour and smoked paprika until it is combined. Form patties that are about 2 inches wide and almost 1 inch thick - if you try to get them thicker than that, they will probably fall apart. Add the remaining 1 tablespoon of olive oil to the same skillet and heat over medium-high heat. For me, the key to getting veggie burgers to crisp up is to cook them at a slightly higher heat. Add the patties (in batches, if needed) and cook for about 5 minutes per side, until they are golden brown and crisp.

Burger Prep: While burgers are cooking, thinly slice tomato, onion, and avocado. Lightly warm rolls. Prepare burgers by spooning an ample amount of Chipotle Ranch on bottom roll, top with 2 lettuce leaves, burger, tomato, onion, avocado, another spoonful of Chipotle Ranch, 2 more lettuce leaves, then top bun. Serve immediately with extra dip on the side.