The Menu
Garden Herb Steak
Garden Potato Salad
Grilled Romaine
All-American Strawberry Layer Cake
The Recipes
Garden Herb Steak
serves 4
This fresh-tasting garden herb rub make our Garden Herb Steak taste incredible! As the aromas waft across your yard, don’t be surprised if your neighbors come by to see just what’s cooking on your grill!
http://www.mrfood.com/B eef/Garden-Herb-Steak/ml/1
1/4 cup olive oil
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill weed
2 tablespoons chopped garlic
1 teaspoon salt
1 teaspoon pepper
4 (8- to 10-ounce) strip or rib eye steaks
Preheat grill to medium heat.
In a small bowl, combine olive oil, basil, parsley, dill, garlic, salt, and pepper; mix well then divide mixture in half and reserve half in a separate bowl.
Rub the remaining half of the herb mixture evenly over steaks, rubbing well to coat.
Grill steaks 10 to 12 minutes, or until desired doneness, turning steaks over halfway through grilling. Top cooked steaks with reserved herb mixture, and serve.
Garden Potato Salad
serves 10
Here's an easy way to give your potato salad a garden-fresh make-over! It's a combo of a classic skin-on red potato salad that teams with some easy frozen veggies to make an all-in-one super picnic or grilling side dish they'll love!
http://www.mrfood .com/Potatoes-Rice/Garden-Potato-Salad
3 pounds small red potatoes, cut into 1-inch chunks
1 (10-ounce) package frozen cut green beans. thawed
1 (10-ounce) package corn, thawed
1 (16-ounce) package frozen sliced carrots, thawed
3 scallions, thinly sliced
2 cups Italian dressing
Place potatoes in a large soup pot; add water to cover, and bring to a boil over high heat. Reduce heat to medium, and cook 8 minutes, or until potatoes are fork-tender; drain.
In a large bowl, combine potatoes with remaining ingredients; toss gently until well mixed. Cover and chill at least 4 hours before serving.
Grilled Romaine
serves 6
You may not have thought of grilling romaine, but it's a great way to make it. Grilled fresh romaine is easy and takes no time. And grilling gives it a flavor boost that you're gonna love!
http://www.mrfood.c om/Vegetables/Grilled-Romaine/ct/1
3 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/2 teaspoon salt
3 fresh romaine hearts (one 22-ounce package), cut in half lengthwise with cores intact
Fresh ground pepper
Preheat the grill to medium heat.
In a small bowl, combine the olive oil, garlic, lemon juice, and salt. Brush the mixture on the cut sides of the romaine and season with fresh ground pepper.
Grill cut-side down for 5 minutes, or until the lettuce just starts to brown. Turn and cook until wilted and brown. Serve warm.
Options
This can also be made with other hearty lettuce types such as Belgian endive, Salad Savoy, radicchio or Bibb lettuce, or maybe even a combination.
All-American Strawberry Layer Cake
serves 10
All-American Strawberry Layer Cake is the perfect dessert to serve to your "berry" best company. It's a light, fruity cream cake that's long on goodness and short on work.
http: //www.mrfood.com/Cakes/All-American-Strawberry-Layer-Cake/ct/1
1 (18.25-ounce) package yellow cake mix, batter prepared according to package directions
3 pints fresh strawberries, hulled
2 cups (1 pint) heavy cream
1 tablespoon confectioners' sugar
1 teaspoon vanilla extract
Bake cake batter according to package directions for two 9-inch round layers; let cool. Slice each cake layer in half horizontally, making 4 layers, and place 1 layer on a serving platter. Slice 2 pints of strawberries and set aside.
In a large bowl, with an electric beater on high speed, beat the cream, sugar, and vanilla until stiff peaks form. Spread one-fourth of the whipped cream mixture over top of first cake layer. Top with one-third of the sliced strawberries. Repeat with remaining layers, topping final layer with remaining pint of whole strawberries, hulled-side down.
Cover loosely and chill for at least 2 hours before serving.
Note
You can bake the cake layers ahead of time and freeze them until needed. Just make sure to wrap each layer well.
Garden Herb Steak
Garden Potato Salad
Grilled Romaine
All-American Strawberry Layer Cake
The Recipes
Garden Herb Steak
serves 4
This fresh-tasting garden herb rub make our Garden Herb Steak taste incredible! As the aromas waft across your yard, don’t be surprised if your neighbors come by to see just what’s cooking on your grill!
http://www.mrfood.com/B eef/Garden-Herb-Steak/ml/1
1/4 cup olive oil
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill weed
2 tablespoons chopped garlic
1 teaspoon salt
1 teaspoon pepper
4 (8- to 10-ounce) strip or rib eye steaks
Preheat grill to medium heat.
In a small bowl, combine olive oil, basil, parsley, dill, garlic, salt, and pepper; mix well then divide mixture in half and reserve half in a separate bowl.
Rub the remaining half of the herb mixture evenly over steaks, rubbing well to coat.
Grill steaks 10 to 12 minutes, or until desired doneness, turning steaks over halfway through grilling. Top cooked steaks with reserved herb mixture, and serve.
Garden Potato Salad
serves 10
Here's an easy way to give your potato salad a garden-fresh make-over! It's a combo of a classic skin-on red potato salad that teams with some easy frozen veggies to make an all-in-one super picnic or grilling side dish they'll love!
http://www.mrfood .com/Potatoes-Rice/Garden-Potato-Salad
3 pounds small red potatoes, cut into 1-inch chunks
1 (10-ounce) package frozen cut green beans. thawed
1 (10-ounce) package corn, thawed
1 (16-ounce) package frozen sliced carrots, thawed
3 scallions, thinly sliced
2 cups Italian dressing
Place potatoes in a large soup pot; add water to cover, and bring to a boil over high heat. Reduce heat to medium, and cook 8 minutes, or until potatoes are fork-tender; drain.
In a large bowl, combine potatoes with remaining ingredients; toss gently until well mixed. Cover and chill at least 4 hours before serving.
Grilled Romaine
serves 6
You may not have thought of grilling romaine, but it's a great way to make it. Grilled fresh romaine is easy and takes no time. And grilling gives it a flavor boost that you're gonna love!
http://www.mrfood.c om/Vegetables/Grilled-Romaine/ct/1
3 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/2 teaspoon salt
3 fresh romaine hearts (one 22-ounce package), cut in half lengthwise with cores intact
Fresh ground pepper
Preheat the grill to medium heat.
In a small bowl, combine the olive oil, garlic, lemon juice, and salt. Brush the mixture on the cut sides of the romaine and season with fresh ground pepper.
Grill cut-side down for 5 minutes, or until the lettuce just starts to brown. Turn and cook until wilted and brown. Serve warm.
Options
This can also be made with other hearty lettuce types such as Belgian endive, Salad Savoy, radicchio or Bibb lettuce, or maybe even a combination.
All-American Strawberry Layer Cake
serves 10
All-American Strawberry Layer Cake is the perfect dessert to serve to your "berry" best company. It's a light, fruity cream cake that's long on goodness and short on work.
http: //www.mrfood.com/Cakes/All-American-Strawberry-Layer-Cake/ct/1
1 (18.25-ounce) package yellow cake mix, batter prepared according to package directions
3 pints fresh strawberries, hulled
2 cups (1 pint) heavy cream
1 tablespoon confectioners' sugar
1 teaspoon vanilla extract
Bake cake batter according to package directions for two 9-inch round layers; let cool. Slice each cake layer in half horizontally, making 4 layers, and place 1 layer on a serving platter. Slice 2 pints of strawberries and set aside.
In a large bowl, with an electric beater on high speed, beat the cream, sugar, and vanilla until stiff peaks form. Spread one-fourth of the whipped cream mixture over top of first cake layer. Top with one-third of the sliced strawberries. Repeat with remaining layers, topping final layer with remaining pint of whole strawberries, hulled-side down.
Cover loosely and chill for at least 2 hours before serving.
Note
You can bake the cake layers ahead of time and freeze them until needed. Just make sure to wrap each layer well.
