I love perusing the “manager’s specials” and getting a marked down hunk of meat. This week, I scored a London Broil (it’s kinda fitting….after all the Olympics are on) and made steak tacos with avocado, red cabbage and grilled banana ketchup on corn tortillas. My niece Danie made the ketchup as part of another adventure and I am glad there’s so much. It’s sweet and tangy and spicy, and a nice change from the tomato variety. I predict eateries all over will soon have signature ketchups, it’s time for a change. Back to the matter at hand, the tacos. I marinated the London Broil for a few days then grilled it to medium rare. I will spend all week slicing off thin pieces and enjoying a hot or cold taco with creamy avocado, crunchy cabbage and spicy ketchup. It really makes week day meals seem effortless. I made steak and eggs for breakfast, too. Photo: Becca Henry.
Eggplants are $1 each. I get two meals per eggplant. Jeepers that’s cheap and delicious. Slice your EP into 1/4-1/2″ coins. Dredge in flour and egg then pan fry in EVOO. Top with mozzarella and a dab of pesto. I like to let mine rest for 5 minutes so I don’t burn my mouth. Tent with foil to melt the cheese. A great summer dinner. Photo: Becca Henry.
I was so lucky my good friend Sharon was a-sharin her basil. I immediately thought of pesto, one of the world’s most flavorful and freezable condiments. I made a large batch with almonds instead of pine nuts. (The latter was too expensive!) My plan is to enjoy it the fall when I’m missing summer. Photo: Becca Henry.
Is there a easier and faster dessert than this? I doubt it. Take fruit and sear on grill or stovetop until warm and tender. Top with créme fraiche or greek yogurt. Drizzle with honey, agave syrup or chocolate sauce. Done in 8 minutes and delicious. Endless combinations and great for large parties. Set up a drizzle bar! Photo: Becca Henry.