Over Easy with Grilled Tomato

I got my first Urban Harvest fruit and veggie delivery last week.  The next one is arriving tomorrow and I still have a slew of uneaten veggies!  I decided this morning I better get on it so my mission today is to empty the fridge for tomorrow’s delivery!!

This was brunch for 2

  • 1 Tbsp Butter
  • 2 Organic Tomatoes, in about 5 slices each
  • Epicure’s Montreal Steak Spice (about 1/8th the sodium of the store brand)
  • 4 Free Range Eggs
  • 10-14 Pickled Jalapeno Slices
  • 2 forkfuls of Feta, crumbled
  • 1 Organic Hass Avocado
  • Epicure’s Salt and Pepper to taste – my fav’s are Chili Garlic Salt and 4 Pepper Blend

Melt butter, lay tomato’s into hot buttery pan.  Cook 20 seconds, flip, sprinkle with Montreal Steak Rub, flip and cook 20mins on second side.  Lay on 2 plates.  Crack eggs into your pan.  While eggs are cooking crumble a forkful of Feta onto each plate of tomato’s, add jalapeno slices.  Flip eggs and cook just until whites are set.  Place eggs on your bed of tomato’s, add Avocado slices, season with salt and pepper.

Ronel and I had this around 11am and were good right thought till Supper!

PS.  I still have a bunch of broccoli, 3 more tomatoes, 2 Green Peppers and a head of romaine to finish today.  Oh boy!!  Definitely some Greek Salad in my day tomorrow!

Glazed Mahi Mahi

Sweet sour and salty all in one.  This would be delish on any fish!  This is enough for 2-3 pieces of fish

  • 1 Tbsp Honey
  • 1 Tbsp Olive Oil
  • 2 Tbsp Braggs or Coconut Aminos
  • 2 Tbsp Balsamic
  • 2 Tsp Epicure’s Asian Seasoning
  • 1 Garlic Clove
  • Mahi Mahi
  • Coconut Oil for frying

Whisk together first 6 ingredients.  Marinate fish 15-20mins.

Glazed Mahi Mahi Prep

Glazed Mahi Mahi Prep

Melt Coconut Oil, cook fish on Med-High 2 mins per side and  then leave on low until cooked through and flaking, about 6mins depending on the thickness.  Remove cooked fish. Pour reserved marinade into your pan and simmer until thickened into a delish glaze.  Serve fish with glaze.

Snap Pea & Beet Salad

Crisp and colorful, sweet and savory!

2 Yellow Beets, 1 Red Beet – peeled and diced

3 cups Snap Peas, cut into 3-4 segments each

Dressing – combine the ingredients below

  • 1 Tbsp Olive Oil
  • 1 Tbsp Apple Cider Vinegar
  • 1 tsp Grainy Dijon
  • 1 tsp Epicure’s Lemon Dilly
  • 1 tsp Honey

Cook beets in your Epicure Steamer for 6 mins or until tender.  Toss beets, snap peas and dressing.  That’s it, you’re done!!

Steak Spiced Short Ribs

Super simple, 3 Ingredients!

Season your Boneless Short Ribs with Epicure’s Salt and Pepper.  Melt a little coconut oil in your Instant Pot.  Sear ribs on ‘saute-high’.  Cook on ‘meat’.  Once done season with Epicure’s Montreal Steak Spice and set your Instant Pot to crock pot low for 2 hours.  Stir up the yummy goodness on the bottom of the pot and serve with your ribs.