Savory BLT sandwiches, sliced cantaloupe, and crispy corn on the cob–what a great combo. I threw together this quick summer meal after a visit to the farmer’s market and it was so easy and delicious that I just have to share. I purchased everything pictured here–except the bread and mayo–at a local farmer’s market. Everything was freshly picked and organic. Even the bacon came from a local farmer. I like supporting local food producers, I like serving healthy meals to my family, and I like the friendly folks I meet at open air markets. Trips to the farmer’s markets are one of the pleasures of summer. Summertime and the livin’ is easy….
I love gyros so when I found this recipe for meatballs with cucumber sauce on flatbreads in the August 2012 issue of Better Homes and Gardens Magazine I just had to try it. The recipe calls for frozen meatballs, which are a real time saver for busy cooks like me. I served these Greek-style sandwiches with a tossed green salad and had dinner on the table in under 30 minutes. Delicious, easy, and quick–that’s a winning combination in my book. Get the recipe at bhg.com.
When I’m short on time I often reach for this recipe for skillet steak and corn. It’s delicious, easy to prepare, and uses ingredients that are readily available in my pantry. I found the original recipe in Taste of Home magazine, but I’ve made a few changes over the years. Here are the ingredients you’ll need to make skillet steak and corn:
1 lb. skirt steak cut into strips
1 medium onion, cut into wedges
2-3 garlic cloves, minced
1/2 teaspoon dried thyme leaves
2 tablespoons oil
1 cup beef broth
1/3 cup red wine (I used merlot)
1 can (14 oz.) diced tomatoes
1 can (15 oz.) whole kernel corn, drained
Hot cooked rice
In a skillet brown the steak, onions, garlic, and thyme in oil. Add the beef broth and wine; simmer for 10 minutes, or until the liquid has evaporated. Stir in tomatoes; cover and simmer for 15 minutes longer. Add corn; heat through. Serve over hot cooked rice.