Steak, Cauliflower Rice, and Heirloom Tomatoes

I've really been loving Heirloom Tomatoes lately, I mean look at how pretty these are!!!  I simply dressed them with red wine vinegar and salt and pepper.

We cooked the steak in a pan so that we would get the tasty fond, the brown bits, and extra juices left behind to flavor the cauliflower "rice" with.  See I learned that trick from Blue Apron!!!  Fond is your Friend!  LOL

For the cauliflower rice, it was a trying-something-new experience for me!  I used a recipe I found on Pinterest for Roasted Cauliflower Rice from A Spicy Perspective Blog.  After adding a teaspoon of oil and some onion to the pan with fond, and that being ready, I added the "rice" to it so that it would collect up all the flavor there!  It turned out really well!  Now I would NOT say that it is the same as rice because it's not in so many ways...I think it fails as rice.  However, I loved the cauliflower rice itself and would make it for it's own yummy uniqueness but I would not use it the same as I would use rice.  It would simply be a side dish instead.

Juilienned Cucumber-Radish-Carrot Salad with Garlic Yogurt Dressing

Cucumber-Radish-Carrot Salad with Garlic Yogurt Dressing! I made This Recipe from Diethood Blog but with a few changes!  I juilienned everything instead of slicing.  Julienning made it better to me, I can taste the radish better cut this way whereas when it was sliced they seemed to lose their flavor weirdly enough!  I added carrot into it for fun, and I used a regular cucumber and scooped out the seeds with a spoon.  It's the same dressing in the recipe though.  I could also see spiralizing all the ingredients and it working well too in noodle form!

Toasted Sesame Miso Ginger Spiralized Carrot

1 Spiralized Carrot with 5-7 grams Toasted Sesame Seeds and 1 Tablespoon of Bolthouse Miso Ginger Vinaigrette Dressing!  It's amazing tasting!!!   The dressing was nice and silky and it reminded me of eating chow mein!  Also the toasted sesame seeds added a wonderful nutty flavor almost like peanut butter.  It's a good snack or it would be a good side, I could also see using it in other things like adding it to a wrap or lettuce cup with chicken.  I will also add a half ounce of chopped cashews the next time I make this!

Heirloom Tomato Salad with Tarragon

The other day I was watching the Barefoot Contessa on Food Network and she visited a guy who grew heirloom tomatoes and she had him share a recipe for an Heirloom Tomato Salad that I just thought looked awesome! SO when I saw some heirloom tomatoes at the grocery store, and having just seen that and hoped to find some, I snatched a few varieties right up! As soon as we got home I made the salad for me and my hubby. The recipe calls for tarragon but I couldn't find any in my store so I had to settle for dried tarragon.

Slice up each variety slightly different. Sprinkle with salt, drizzle with red wine vinegar, and sprinkle with tarragon! Mix it all up and adjust as needed. Then you let it sit and do it's thing. They said no oil because the vinegar does something special with the juices of the tomato making it really sweet. AND IT DOES! It was so good! And each kind of heirloom tomato had a slightly different taste to it too. And I've not really had tarragon before so it's an unusual flavor to me, kinda like a minty taste and a tea type taste to me. Hubby said he thought it tasted a bit like caraway. And it looks like he was right since looking it up right now both have an anise flavor to them! Ina says she usually pairs basil with tomatoes so I think that would probably work well with this idea too. I hope I find some more heirloom tomatoes!

Looking at the recipe just now I see that I didn't add any pepper to mine, I think that would have been nice too. I'll have to do that next time.