Wondering what you should pair with your grass-fed beef? Change up the side dishes for your next dinner with these four ideas for cooking up veggies.
Zucchini & Summer Squash Parmesan
Ingredients:
2 small zucchini or summer squash (or one of each)
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper
1/4 cup freshly grated Parmesan cheese
Olive oil
Salt and pepper to taste
Directions:
Slice zucchini and squash into thin rounds and place in a bowl.
Add spices and olive oil, toss, and season with salt and pepper.
Place on foil, top with Parmesan, seal into a packet.
Grill over medium heat for 15 minutes or bake at 350°F.
Creamy Stuffed Poblano Peppers
Ingredients:
4 poblano peppers
8 oz cream cheese
3/4 cup shredded cheddar
Spices (cumin, garlic powder, chili powder, cayenne)
Salt and pepper
Directions:
Grill peppers until charred, then steam and peel.
Remove seeds, mix filling, stuff peppers.
Grill 10 minutes or bake 12 minutes at 350°F.
Whole Steamed Artichokes
Ingredients:
Artichokes
Garlic cloves
Butter
Lemon
Salt
Directions:
Trim artichokes and rinse.
Steam with lemon and garlic.
Cook 25–40 minutes until tender.
Grilled Shishito Peppers
Ingredients:
Shishito peppers
Olive oil
Sea salt
Optional spices
Directions:
Toss with oil and salt.
Grill 6–8 minutes until charred.
Add chili powder or sesame seeds if desired.
