Yesterday our meal was Seared Steaks and Salsa Verde, with Fingerling Potatoes, Asparagus and Radishes
Cooking time: 15 to 25 minutes
Nutrition: 600 calories
2 top sirloin steaks
3 ounces radishes
2 cloves of garlic
1 pink lemon
1 bunch of asparagus
1/2 pound fingerling potatoes
1 bunch of parsley
1 tablespoon capers
Prepare the ingredients:
Preheat oven to 450 degrees F.
Wash and dry the fresh produce.
Halve the potatoes lengthwise.
Cut off and discard the ends of the radishes; quarter lengthwise.
Cut off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces on an angle, leaving the tips in tact.
Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles paste (or use a zester or even one of those garlic presses that I use. It is great and makes fast work of a fiddly task).
Quarter and deseed the lemon.
Roughly chop the parsley leaves and stems.
Roast the potatoes:
Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper. Arrange in a single, even layer, cut side down. Roast 14 to 16 minutes, or until golden brown and tender when pierced with a fork. Remove from the oven and set aside in a warm place.
Cook the steaks:
While the potatoes roast, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 3 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Loosely cover the cooked steaks with aluminum foil and rest for at least 5 minutes.
Cook and finish the vegetables:
While the steaks rest, add the radishes to the pan of reserved fond and season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil). Cook on medium-high, stirring occasionally and scraping up any fond, 1 to 2 minutes or until slightly softened. Add the asparagus and season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until lightly browned and softened. Add up to half the garlic paste and cook, stirring constantly for 30 seconds to 1 minute, or until fragrant. Turn off the heat. Stir in the roasted potatoes and the juice of 2 lemon wedges.
Make the salsa verde:
While the vegetables cook, in a medium bowl combine the parsley, capers, juice of the remaining lemon wedges, and as much of the remaining garlic paste as you like. Slowly whisk in 2 tablespoons of olive oil until well combined. Season with salt and pepper to taste.
Finish and plate your dish:
Find the grain on the steak and thinly slice crosswise against the grain. Divide the finished vegetables and sliced steaks between two dishes. Top the steaks with the salsa verde and enjoy!
The recipe calls for salt in most every step, but this can easily be left out if you are concerned.
Not only do we love the meals but this is a fun project for us to do together. While I read out the recipe Gregg enjoys doing the actual preparing and cooking. I help by preparing the garlic and a few others things if there is a lot to do, and set the tables, drinks etc. It is one of those things that if 40 years ago anyone would have told Gregg that he would love to cook, he would have looked at them a bit wryly. He has done a lot of new things since retirement and this is only one of them.
Three meals a week from BA and the rest is open to whatever we want to do. In the meantime we are trying different foods we probably would never have looked at twice before. One of them was a dish that had Squid Ink Spaghetti. Well, we were both skeptical - personally I was a little grossed out at the thought of eating Squid Ink Spaghetti, but Gregg has been a great player in trying these interesting ingredients and actually enjoying them. For instance he would never eat Salmon before and always said he disliked the taste, but now he does. The secret is in the seasonings and occasionally the sauces. And that Squid Ink Spaghetti? It didn't taste any different to us, if it did it was very subtle. Most of the ingredients are what you would buy for yourself in the store. The only thing BA doesn't supply is the olive oil, salt and pepper but we always those anyhow.
You can always change out meals with another if you just can't get round the idea. I did that in the beginning but rarely do now as both of us are learning to be a little more adventurous. And you can stop the food boxes when you go away on vacation, or even if you want a rest. When we were away I did that.
The ingredients are all measured out for you and you're ready to go.
The food is fresh and arrives with large refrigerator packs, so you never have to worry about the summer heat.
It's great portion control because when you start out you think this is not enough for two people, but it actually is. This has even helped us when preparing other meals as our portions are a lot smaller than they were, and if you are trying to eat healthy and lose weight, it is great for that. I usually ask Gregg to take the larger. I am not being magnanimous, being male he can take a larger portion and I can't and I eat more than enough.
No leftovers but that's okay :)
The instructions are great and step-by-step, with helpful hints and photographs, which you can see below. Also, if you like a particular meal, and we have enjoyed many, you can pop on over to the grocery store and make it again.
If we don't have a good experience I don't like to tell you about it because I feel that everyone has a bad day and maybe the next time we go, it will be much better. There was a restaurant recently that was just awful, from the grumpy staff to the supposedly five star specialties we ordered. This was an unusual experience for us as we had even checked on Yelp. We traveled quite a ways to get there, on one of our mini road trips we like to go on. Well, we're going to give them another chance if we find ourselves in that area again, and if it is still not a good experience we will just cross it off our list and wish them well.
If I think of anything else I will add it later.