Steak with Arugula and Balsamic Mushrooms

Beef is one of the most nutrient-rich foods to fuel an active and healthy lifestyle. According to the latest government data, a 3 oz. serving of beef is an excellent or good source of 9 essential nutrients.  It’s packed with zinc, iron and protein and those give your body fuel.  We have over 19,000 beef cattle operations in North Carolina and they provide our state with food and revenue.  You have so many cuts to choose from that beef is also economical and 29 cuts have less fat than the same size serving of a skinless chicken thigh.  You can’t go wrong when you choose NC Beef.  It’s what’s for dinner!

I found this great recipe in Real Simple Magazine and it has become a family favorite.  It is quick, easy and just a delicious way to enjoy a fresh salad through the spring and summer.

Asian Beef & Noodles

This is a one-dish meal and that is always a hit with me on a busy weeknight.  If your family prefers other vegetables then get those frozen instead of what the original recipe calls for or you could always use fresh!  I always make a recipe in the original version and then adapt it to my family’s likes and dislikes.

Ribeye Steaks with Sauteed Grape Tomatoes and Brie

To make Brie cheese easier to shred, place in freezer for about 30 minutes.  You could use another cheese instead of Brie but you want to be sure it is a creamy cheese so it will combine with the tomatoes and basil and melt a little over the steak.

Valonda thoroughly enjoyed cooking with Chef Spencer Carter at the Peak City Grill & Bar located in downtown Apex. Chef Carter graduated from the Art Institute of Charlotte in 2005.  He's originally from Danville, VA and came to Apex from Virginia Beach where he was the Executive Chef at Broad Bay Country Club.  He cooks modern American cuisine with a Southern twist.

Visit Peak City Grill & Bar to enjoy these delicious NC inspired items. They will be featured on the menu in April and May.

Farmers Market Chopped Salad
Local greens, pickled radish, shaved cauliflower, asparagus, roasted beets, goat cheese, and Dijon vinaigrette

Oven Roasted Barbeque Chicken 
Bourbon-molasses glaze, jalapeño cheddar spoon bread, local vegetable succotash  

Pecan Crusted Ahi Tuna 
Soy-molasses reduction, crispy bacon and collard spring roll (serves 4)

Tuna

• 4-8oz Tuna Steaks
• ½ cup Pecans (ground)
• Salt & Pepper to taste
• 2 T Canola Oil for cooking
  

Coat tuna in pecans, salt & pepper. 
Cook 1 1/2 –2 minutes on each side on medium heat.

Sauce

• 1 bunch Fresh Collards (chopped or julienne)
  
• 1 clove Garlic
  
• 2 Shallots
  
• ½ t Red Pepper Flakes
  
• 1 slice Applewood Smoked Bacon
  
• Salt & Pepper to taste
  
• 1 T Apple Cider Vinegar
  
• 8 Spring Roll Wrappers (which you can find at any Asian Market)

Clean collards and blanch in boiling water for 5 minutes.  Sautee bacon, shallots, garlic and red pepper flakes 4-5 minutes.  Add in the collards and cook 2 minutes more.
Add vinegar and salt & pepper.Cool for 10 minutes

To roll spring rolls:
Lay wrapper diagonally, spoon in 2 T of the collard-bacon filling.  Fold bottom half up, fold sides in, and then roll  Deep-fry the spring roll for 1 minute.