Farm to Table Natural Organic and Delicious! MELISSA Hornung

Easter tips off the spring season of abundance! Living in Kentucky makes it easy to have access to fresh meat and produce all year long, but you can find organic whole food co-ops in most major cities near you. 

The American diet seems to be mared with sauces and artificial flavorings. Opt for fresh herbs, garlic and spices instead to enhance the natural flavors of food rather than mask it. Eating food that is organic and free from processed additives is healthier and you will find, much more delicious! 

The picture above shows our Celebratory Easter Feast of pan seared local organic grass fed herbed flat iron steak, localy grown wild mushrooms, pan browned organic petite red potatoes and fresh asparagus, broiled until crispy and seasoned with salt, pepper and a dash of Parmesan cheese. 

These flavors combined just can’t be duplicated any other way than through fram fresh, organic and whole food sources. What you eat matters and what matters is living healthy and being happy. 

What you’ll need:

Local Grass Fed Farm Raised Meat

Organic local farm grown asparagus, washed with ends snipped  

Organic petite red potatoes, sliced thin 

Local organic wild mushrooms, shitaki, oyster, portobello, whatever you have access to. 

Fresh Garlic sliced thin 

Fresh Rosemary chopped 

Seasoned salt

Pepper 

Olive oil

Irish butter 

Like many of my dishes, I start with garlic sliced thin and placed in a frying pan with enough olive oil to coat the bottom. At the same time, add the red potato slices, chopped rosemary, garlic, seasoned salt, pepper and then brown over a medium high heat while stirring for about 15 minutes, then reduce heat to a simmer and cover the pan to soften the potatoes further (about 15 more minutes) Turn off heat, leave covered and set aside. 

On a cookie sheet or shallow pan, place the asparagus and drizzle with olive oil, salt and pepper to taste. Just before you begin to cook the meat, broil on hight for about 5 minutes or until slightly browned on top then take out of the oven and sprinkle with Parmesan cheese, cover with foil until ready to serve. 

Next, season the meat on both sides with seasoned salt (I love McCormick’s brand Montreal Steak) and additional salt and pepper. Get a frying pan heated up on a high heat with enough olive oil to coat the bottom.  Sear the meat on both sides until a dark brown crust is form, reduce the heat to a medium high and continue cooking until desired temperature is established, rare (really red) about 2 minutes per side, medium (pink) about 5 min per side, well done (brown) a bit longer. I usually cut into the meat to see the color. I recommend you keep the temperature at rare to medium at the most or it tends to get tough and dry. Slice the meat and arrange on the plate just before serving. Try and time things so that you are serving it immediately after the meat is cooked. 

At the same time you are cooking the meat (this is where a little talent comes into play), sauté the wild mushrooms in a separate pan in olive oil, a tablespoon of Irish butter and slices of garlic, salt and pepper to taste and serve on the side or on top of the meat. 

When all dishes are prepare, arrange decoratively on the plate and garnish with left over herbs. 

When we have guests, I would serve this with a crusty loaf of french bread and Irish butter. 

PS.....This would be the time to open that good bottle of Pinot Noir that you’ve been saving! Enjoy.