Mediterranean Beef Salad
April 23, 2009
You will Need
3 oz grass-fed Beef tenderloin
Salt & Pepper to taste
1/4 tsp Fresh oregano, minced
1/4 tsp Fresh thyme, minced
2 cups mixed baby lettuces
1 oz Kalamata olives, pitted and sliced
1 oz Sun-dried tomatoes, julienned
1 oz Feta cheese, crumbled
1/2 oz Pinenuts, toasted
4 TBS Montebello Kitchens Fig Agave Balsamic Vinaigrette
Preparation
1. Rub beef with the 1/2 tablespoon Fig
Agave Balsamic vinaigrette and season
well with salt and pepper. In a sauté pan,
sear on all sides over high heat. Remove
from pan, reserve.
2. Toss lettuce, oregano, and thyme in the Fig
Agave Balsamic vinaigrette.
3. Place lettuce and herbs in large serving
bowl. Slice beef thinly across grain and lay
beef slices over greens. Top with olives,
tomatoes, feta and pinenuts. Drizzle with
Fig Agave Balsamic Vinaigrette.
Black Bean & Corn Couscous with Rosehips
April 23, 2009
You will need
1 cup uncooked couscous
1 1/4 cups chicken or vegetable broth
1/2 teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed (fresh is
better when available)
2 (15 ounce) cans black beans, drained
salt and pepper to taste
4 Tablespoons Montebello Kitchens Rosehip & Herb Dressing ( more or less to taste)
Preparation
1. Bring broth to a boil in a 2 quart sauce pan
and stir in the couscous. Cover the pot and
remove from heat. Let stand for 5 minutes.
2. In a large bowl, add green onions, red
pepper, cilantro, corn and beans.
3. Fluff the couscous well. Add to the bowl
with the vegetables.
4. Add cumin and Montebello Kitchens
Rosehip & Herb Dressing and mix well.
5. Season with salt and pepper to taste
Lentil & Grain Provencal Salad
April 23, 2009
You will need
1 can chickpeas (garbanzos), drained &
rinsed
6 oz green or red lentils
3 oz acini de pepe pasta
6 oz bulgur wheat
3 tablespoons chopped fresh parsley
4 Tablespoons Montebello Kitchens Lavender Dressing and Marinade
Preparation
1. Cook the lentils and pasta
separately in salted water ( better in
vegetable broth), Rinse in cold water and
drain well.
2. Combine gently with chickpeas in a bowl.
3. Place the bulgur in a bowl and cover with
warm water. Soak for 30 minutes and drain
well.
4. Combine bulgar and parsley with the
chickpea mixture.
5. Pour Lavender Dressing over the salad, and
toss to coat evenly.
