Ideal Market Recipes
Steak with Garlic Butter
2 lbs New York Strip Steaks (2 steaks), or Ribeye or Top Sirloin Steaks (1 lb each steak, 1 1/4” thick)
1/2 Tbsp vegetable oil, or any high heat cooking oil like canola or extra light olive oil
1 1/2 tsp sea salt
1 tsp black pepper, freshly ground
2 Tbsp unsalted butter
2 cloves garlic, peeled and quartered
1 sprig fresh rosemary
- Thoroughly pat steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper
- Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).
- Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-10 degrees while steaks rest).
- Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing into 1/2″ strips to serve. Spoon extra butter sauce over sliced steak to serve.
Roasted Garlic Butter Parmesan Potatoes
3 pounds (1.5 kg) baby red potatoes, washed and quartered
1/4 cup (60ml) olive oil
6 large cloves of garlic finely chopped or minced
Salt and fresh cracked black pepper
1 tablespoon Italian seasoning
3/4 cup fresh grated Parmesan cheese
1/2 cup unsalted butter
Fresh chopped parsley, for garnish
1/2 cup crispy bacon bits (optional)
- To prepare your roasted garlic potatoes: Preheat your oven to 400ºF (200°C). Grease a large baking sheet with non-stick spray or olive oil and set aside.
- Parboil baby red potatoes in boiling water for 5 to 8 minutes to precook them. The potatoes will be more tender on the inside when roasting.
- In a large bowl, combine 1/4 cup of olive oil, garlic, salt, herbs, pepper, and parmesan cheese together, mixing to combine. Add a little more olive oil if the parmesan cheese has absorbed most of it.
- Toss parboiled potatoes through the garlic parmesan mixture to evenly coat.
- Arrange the coated potatoes cut side down in a single layer onto the prepared baking sheet. Place the baking sheet on the bottom rack of the oven. Bake your garlic butter parmesan potatoes for 25 minutes, turning after 15 minutes with tongs or a spatula, until potatoes are browned and crisped at the edges.
- In the meantime, gently melt butter in the microwave and combine with fresh chopped parsley. Remove the roasted potatoes from the oven, and drizzle with the butter parsley sauce. Add bacon bits, toss to coat well, and serve your roasted potatoes with garlic butter parmesan immediately. Enjoy!
Parmesan Green Beans
1 lb fresh green beans
2 TBSP olive oil
2 TBSP Grated or Shredded Parmesan Cheese
2 TBSP Panko Bread Crumbs
1/2 tsp salt
1/4 tsp garlic powder
- Preheat oven to 400 degrees.
- Combine all ingredients in a large mixing bowl; toss to coat.
- Spread green beans on a large rimmed baking sheet.
- Roast for 15-20 minutes; stirring halfway through.
Spinach Mushroom Pasta
14 oz (400g) farfalle pasta
3 tablespoons olive oil
3 cloves garlic, minced
14 oz (400 g) mushrooms, sliced
10 oz (300g) fresh spinach
1/2 cup (125ml) low-sodium vegetable broth (we don’t necessarily need all of it)
Fresh cracked pepper, to taste
1 teaspoon Italian seasoning
1/2 cup parmesan cheese, grated
1 teaspoon red chili pepper flakes, optional
- To make the parmesan spinach mushroom pasta skillet: Cook the pasta in salted water until al dente, according to the package instructions.
- Heat 2 tablespoons of olive oil in a large skillet. Add the mushrooms and sauté for about 3 minutes until lightly browned.
- Add the chopped garlic and cook for about 30 seconds longer. Then deglaze with a bit of vegetable broth. Reduce the heat and cook for about 1-2 minutes longer. Remove mushrooms to a plate and set aside.
- In the same skillet, add the spinach and cook for 2 minutes until wilted. Adjust seasoning with salt and pepper.
- Once the pasta is ready, pour off the cooking water. Push spinach on the side in the skillet and add mushroom back, then put drained pasta in the pan and toss to combine. Add parmesan, the last tablespoon of olive oil, and Italian seasoning, and give a quick stir. Serve the parmesan spinach mushroom pasta with red chili pepper flakes and more parmesan, if you like. Enjoy!
Note: We’ve provided information for re-creation purposes. But remember – we’re cooks, not doctors! You should follow the advice of your health-care provider.