Grilled Bison Steak with Roasted Buttercup Squash and Kale Salad
- Bison Steak
- Buttercup Squash (or your favourite squash)
- Ripe, small tomatoes
- Olive oil
- Sea salt
Keep it simple. Eat real food, eat fresh food. Game is a great way to enjoy read meat as it is leaner, and easier to digest. Whatever root vegetables are in season will work here. Anytime of greens will work as well. Try out your local farmer’s market, and pick some things you haven’t had before.
To roast the squash, simply slice into reasonable sized pieces. The buttercup squash isn’t too big, so I cut it into eights. Rub in olive oil, sprinkle with sea salt, and bake at 400 degrees until browned and soft (probably 30 to 45 minutes depending on size).
To soften the kale, massage in olive oil and let rest. Add ripe, sliced tomatoes when ready to serve.
The meat. Rub in olive oil, sprinkle with sea salt. When the squash is roasted, let it rest while you cook the meat. Heat pan on medium high for a few minutes – to ensure it is nice and warm. Add a little olive oil. Sautee the meat for 2 to 3 minutes on each side, until nice and brown. Then turn the heat down and continue to cook, turning often, until desired cook is reached. Medium rare is really nice…a bit pink inside, but warmed through. Let it rest for a couple of minutes after you take it off the heat, and slice.
Keep it simple. Good ingredients will fuel you for all those activities you love!!
Roasted Candy Beet and Chicken Salad
Summer is a great time for meal sized salads!!! This one is SO good. Candy beets are quite sweet, raw or cooked. And the color just adds some summer fun to your plate!
- 3 medium candy beets
- Greens of your choice
- 2 chicken breasts
- Olive oil
- Rose vinegar
- Sea salt
Peel the candy beets, then slice into small chunks. Toss them in olive oil. Place this in a tin foil ‘package’, salt, then place on hot grill for 30-45 minutes. Take them off when they are soft to pierce with a force, and nicely browned.
Gently rub olive oil over the chicken breasts. Grill them on medium-high heat for about 5 minutes on each side. Make sure they are cooked through.
Mix together 1 tablespoon of olive oil and 1 teaspoon of a rose vinegar (or vinegar of your choice). I like the rose because it is sweet and compliments the beets. Pour over the greens and toss.
Slice the chicken breasts, and present on the plate however you wish. I like to place the beets and greens together and the chicken breast on the side.