Seasonal love: Steak and arugula salad

 

Fresh squeezed lemons and olive oil dress the salad
Fresh squeezed lemons and olive oil dress the salad

I love the path of seasonal eating, there is a connection to the food not found elsewhere. The meals I make and freeze allow me to better manage my day-to-day life. There is always something ready to be placed in my lunch bag or pulled from the freezer for dinner. I save money, eat fewer already-prepared meals, and expand the range of foods I eat. In May, as days warm and plants bud and show color, I long for fresh lettuce, green onions, and an email from Stephan and John reminding me share pick up is around the corner.

Soon the first box of the season arrived and the leafy greens I longed for all winter were waiting to be enjoyed. There was also steak in the refrigerator waiting to be enjoyed. Hmm, a perfect lunch after a long, hard week.

Arugula, olive oil, lemon juice, and Parmesan cheese
Arugula, olive oil, lemon juice, and Parmesan cheese

For the first course, I opted for a fresh arugula salad with Parmesan cheese curls and dressed with Meyer Lemon olive oil and lemon juice. No salt and pepper; they were unnecessary. The salad was wonderful and fed me while providing emotional nourishment needed after a winter barren of tasty greens.

The steak went into a hot cast iron grill pan and was turned to get pretty grill marks so often seen in advertisements. Once on the plate, I remembered a cheese I had purchased.

American beef and French cheese work well together
American beef and French cheese work well together

The Fourme D’ambert, similar to a blue cheese, would be very good with the steak. The cheese went onto the steak before being covered to let the heat of the steak soften the cheese.

Both dishes are quick and simple to prepare and easy to enjoy. Try this in your kitchen and tell me about your lunch. And consider choosing a path of seasonal eating.

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