We are open and practicing appropriate food safety measures during the Covid 19 Pandemic
We are open and practicing appropriate food safety measures during the Covid 19 Pandemic
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Advent Calendars and Fun ideas

Marcy Lautanen-Raleigh

We moved in 2021.  This was not expected and our garden was all planned when we had to suddenly pack and move.  The move happened when the weather was crushingly hot and by the time we were settled in, the fall shopping season had begun.

Needless to say, I feel so behind with everything I am doing. I decided that this year I would create my annual advent calendar as an email sent out each day to those who subscribe.  So if you want get a daily message with recipes, craft ideas or other fun Holiday herb themed idea, Just sign up here:

https://mailchi.mp/0b27a45be65e/advent-calendar

Here is a sample of the types of items you will be receiving if you sign up ---

grilled kabobsToday in the Calendar we are sharing a recipe that you can use this season to feed your family or guests as both a main dish or a finger food at a holiday gathering.  It is great to take to a potluck or to share at the office party (if you have those this year.)

It can be made ahead and warmed up for serving.  The skewers can also be set up a day before cooking.

 

Veggie and Beef Skewers with Cucumber Sauce

This recipe can be a main dish or a finger party food. The cucumbers add a bright light flavor, yet the meats and veggies give you lots of robust goodness so you can tackle the gift wrapping or the decorating. If you want a meatless dish, use firm tofu instead of steak and enjoy! 

Sauce:

1/2 cup grated peeled seedless cucumber
1/2 cup plain yogurt
2 large garlic cloves, minced, divided
1 1/2 tablespoons chopped fresh mint, divided
3 teaspoons lemon juice, divided
3 teaspoons olive oil, divided
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided

Skewers:

12 oz. beef top sirloin steak, cut into 1 1/2-to 2-inch pieces
4 large cherry tomatoes
1 green bell pepper, cut into 2-inch pieces
8 (1/2-inch) wedges red onion

Directions:

Drain cucumber in fine strainer over small bowl, pressing with spatula to extract juices; discard juices. Combine cucumber and yogurt in small bowl. Stir in half of the garlic, 1/2 tablespoon of the mint, 3/4 teaspoon of the lemon juice, 1 teaspoon of the oil, 1/4 teaspoon of the salt and dash of the pepper.

Place beef in shallow dish. Combine remaining minced garlic, 1 tablespoon mint, 2 1/4 teaspoons lemon juice, 2 teaspoons oil, 1/4 teaspoon salt and pepper in small bowl; pour over beef, turning to coat. Refrigerate 30 minutes.

Heat grill pan. Thread beef onto 2 (12-inch) metal skewers, separating pieces slightly. Thread vegetables onto 2 (12-inch) metal skewers, beginning and ending with tomatoes. Grill, covered, over medium heat or coals 6 minutes for beef for medium-rare and 10 to 12 minutes for vegetables or until crisp-tender, turning to brown all sides.  Serve beef and vegetables with sauce.

 



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