Featured Recipe

Featured Chef Ewa Ziolkowska’s Bison Burgers with crispy herb potatoes and arugula salad

chicken

(serves 6)

Bison Burgers:

2 lbs of ground grass fed bison
1/2 cup of breadcrumbs
2 tablespoons of olive oil

Mix all the ingredients in a big bowl till combined. Divide it in 6 and make burger patties. Grill in direct heat for around 6-7 minutes each side for medium rare/medium. Take off the grill and rest for 5 minutes before serving. Serve with bun or by itself.

Crispy Herb Potatoes:

3 lbs of potatoes (russet or yellow work the best) cut in wedges
1 teaspoon of marjoram
1 teaspoon of basil
1 teaspoon of oregano
1 teaspoon of thyme
1 teaspoon of paprika
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of crushed red pepper (if you like a little heat in your food)
2 crushed garlic cloves
3-4 tablespoons of olive oil

Preheat your oven to 375 F. Wash and dry the potatoes (with a paper towel or regular towel). Cut the potatoes in wedges, and in a large bowl, mix them with herbs/spices and half of the olive oil. Be sure to thoroughly coat potatoes with olive oil and herbs/spices. (Feel free to substitute the herbs listed above for any of your favorites.) Grease a cookie sheet or baking pan evenly with the rest of the olive oil and evenly spread the potatoes in the pan. Bake for 25 minutes or until potatoes are crispy and golden brown.

Arugula salad with Honey Dijon dressing

Bag of organic arugula
Bag of organic spinach
Half onion, sliced thin
Grape tomatoes
1 package of Crumbled Goat cheese (or Feta cheese)
1 tablespoon of olive oil

Dressing:

10 tablespoons of olive oil
4 tablespoons of balsamic vinegar
2 teaspoons of Dijon mustard
4 teaspoons honey
salt and pepper to taste

Whisk all the ingredients together till smoothly combined.
Sauté onions in a tablespoon of olive oil till soft. In a large salad bowl combine arugula, spinach, grape tomatoes, and sautéd onions. Sprinkle goat cheese over the top. Put aside. When the potatoes and burgers are done, dress the salad and serve.

New York Strip with Mushrooms and Asparagus and Garlic Bread

New York Strip

(serves 2):

2 grass-fed New York strip steaks
Salt and pepper to taste
Worcestershire sauce
8 oz package of sliced mushrooms (white or Portobello)
4 tablespoons of olive oil
1 lb of fresh asparagus

Garlic bread

Half of a baguette (or French bread) cut lengthwise
2 cloves of crushed garlic
2 tablespoons of fresh parsley (or dried)
cast iron skillet (very important)

Take the steaks out of the refrigerator an hour before making. Sprinkle both steaks with salt and pepper and set aside. Preheat oven to 350 F. Prepare a skillet with 2 tablespoons of olive oil, set over low heat and a cover (this will be for asparagus and mushrooms). Meanwhile, in a small bowl mix 2 tablespoons of olive oil with crushed garlic and parsley and brush over the baguette. Return to skillet and turn heat to medium. Cook asparagus and mushrooms for about 12 minutes, adding salt and pepper to taste and stirring occasionally.

While asparagus and mushrooms are cooking, put the steak in a cast iron skillet, put the bread in the oven. Sear the steak for 5 minutes and flip, sear for another 5 minutes on the other side. Make sure to check the bread so that it doesn’t burn. For the last 1 minute of searing steak add the Worcestershire sauce for extra flavor. Let the steak rest for few minutes while preparing plates. Serve steak with garlic bread and asparagus and mushrooms.