MENU: Back to the Garden
Day 1
Roasted Asparagus Soup with Sun-Dried Tomato and Parmesan Croutons
Day 2
Garlic Peppercorn Brisket
Day 3
Beef Soft Tacos with Garlic Avocado Cream and Roasted Asparagus Salsa
Weeknight Dessert
Frozen Key Lime Pie
Meal #1
Roasted Asparagus Soup with Sun-Dried Tomato and Parmesan Croutons
- Cut 4 slices of bread into 1-inch cubes and place onto a greased baking sheet.
- Sprinkle the bread cubes with Parmesan. Set aside.
- On another greased baking sheet, place 4 bunches asparagus. Season the asparagus with salt and pepper and drizzle with olive oil.
- Place both of the baking sheets into the oven and roast.
- Heat oil in a large saucepan over medium-high heat and add chopped leeks and chopped garlic. Cook until soft.
- Once softened, add bay leaves and fresh thyme leaves and season with salt and pepper.
- Next add boiling stock and bring to a simmer.
- Remove the asparagus and the croutons from the oven.
- Dice the asparagus and add 3/4 of the pile to the saucepan, reserving the rest for the Roasted Asparagus Salsa.
- Add cooked potatoes to the pot and continue to simmer.
- When finished, remove the bay leaves and puree, using an immersion blender, until smooth.
- Ladle the soup into bowls and garnish with sun-dried tomatoes and Parmesan Croutons.
Meal #2
Garlic Peppercorn Brisket
- Season brisket with crushed, mixed peppercorns and salt.
- Roll the season brisket into a mixture of flour and garlic powder to coat.
- Add oil to a preheated Dutch oven and the seasoned brisket and cook for about 5 minutes on each side.
- Once the brisket is ready, add quartered wedges, shallots, garlic cloves, roughly chopped rosemary leaves, baby carrots, red wine, warmed beef stock and cover with lid.
- Reduce the heat to medium-low and cook for about 3 hours until fork tender.
- Once finished, slice all of the brisket and add half to a platter with the vegetables. Reserve the other half for the Beef Soft Tacos.
- Ladle some of the reserved braising liquid from the pot of the brisket. Taste and enjoy!
Meal #3
Beef Soft Tacos with Garlic Avocado Cream and Roasted Asparagus Salsa
- In a large skillet over medium heat, add: shredded reserved brisket, chili sauce, canned diced green chilies and chili powder and simmer.
- Meanwhile, mash together: avocado, roasted garlic and sour cream. Season mixture with salt and pepper and set aside.
- Add to a medium bowl, toss to combine: diced tomatoes, reserved asparagus, lime juice, cumin, chopped cilantro, salt and pepper, to taste.
- Top warmed tortillas with the warmed meat mixture, shredded cheese, shredded lettuce, avocado cream and asparagus salsa. Taste and enjoy!
Weeknight Dessert
Frozen Key Lime Pie
- In a bowl, whisk together: whipped cream, sweetened condensed milk and key lime juice.
- Spoon the mixture into a prepared graham cracker pie crust and smooth the surface with a spatula.
- Place the pie into the freezer until firm, about 30 minutes.
- Remove set pie from the freezer and slice. Grate fresh Key lime or lime zest over the top and enjoy!
