Once Upon a Farm is shaking up the way kids snack! Their deliciously good, organic, cold-pressed blends, smoothies, and dairy-free yogurts are made with organic fruit and veggies that are as close to homemade food as it gets—kids love them and parents can trust them too….
This post is made in participation with Veal Made Easy funded by Beef Farmers and Ranchers.
Had enough of your standard burger? Try something new with veal! These veal and mushroom burgers with balsamic onions will wow in a way that you won’t expect, bringing the perfect combination of juiciness, tanginess, and deliciousness right to your dinner table.
What You’ll Need:
2 tablespoons olive oil, divided
2 onions (about 5 ounces each), cut in half lengthwise, then crosswise into 1/4-inch-thick slices
2 tablespoons balsamic vinegar
1/4 teaspoon plus 1/8 teaspoon salt, divided
8 ounces mixed mushrooms, trimmed and finely chopped
2 cloves garlic, minced
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon zest
1 pound ground veal
4 egg twist rolls, split
4 leaves Boston lettuce
4 slices provolone cheese
What To Do:
Heat 1 tablespoon olive oil in a large, nonstick skillet over medium heat. Add onion slices and cook, tossing occasionally, until browned and almost tender, 7–8 minutes. Stir in vinegar and 1/8 teaspoon salt. Reduce heat to low, cover, and cook until fully tender, 3–5 minutes. Remove from pan and set aside.
Heat 1 tablespoon olive oil in same pan over medium-high heat. Add mushrooms and cook 2 minutes, tossing frequently. Mix in garlic, thyme, and lemon zest. Cook until mushrooms are tender, about 2 minutes more. Remove from pan and set aside to cool.
Place veal, mushroom mixture, and 1/4 teaspoon salt in a large bowl. Mix until just combined, then divide into quarters and shape into four 3/4-inch-thick patties.
Set up a charcoal or gas grill or stovetop grill pan over medium heat. Place rolls, cut-side down, on the grill and lightly toast. Remove and set aside.
Add patties to grill and cook, flipping once, until they reach an internal temperature of 160 F, 10 to 14 minutes. Arrange roll bottoms on a serving platter. Top each with a lettuce leaf, followed by patties, cheese, onions, and roll tops to create the finished burgers.
This post is published in partnership with the Northeast Beef Promotion Initiative.
Bibimbap gets its name from the Korean words for “mixed rice” and that’s exactly how it’s served: after piling meat, veggies, and grains into bowls, you get to stir it all together and dig in! Our partners at the Northeast Beef Promotion Initiative shared their recipe for the dish, which is perfect for a weeknight meal. The seasonings center around signature Korean ingredients like soy sauce and gochujang (chili paste), which make the already rich and robust flavor of flank steak truly shine.
Korean Beef Bibimbap with Flank Steak Recipe
Makes about 4 servings
What You’ll Need
For the beef and marinade*:
1 lb. beef flank steak
2 tablespoons reduced-sodium soy sauce
2 tablespoons minced scallions
1 tablespoon packed brown sugar
2 teaspoons minced garlic
2 teaspoons peeled and minced ginger
4 servings cooked brown rice
Steamed broccoli florets
Sautéed sliced shiitake mushrooms
Mung bean sprouts
Gochujang (Korean chili paste), to taste
*Marinade ingredients may be substituted with ½ cup prepared bulgogi sauce.
What To Do
Cut steak in half lengthwise, then slice against the grain into ⅛–¼-inch-thick strips. In a medium bowl, mix the soy sauce, scallions, brown sugar, garlic and ginger. Add sliced steak and toss to coat. Cover bowl and let marinate for at least 30 minutes and up to 2 hours.
Heat a large, nonstick pan over medium-high heat. Once hot, remove steak from marinade, discarding any excess marinade. Add half the steak to the pan and stir-fry until slices are no longer pink on the outside, 1–2 minutes (do not overcook). Transfer to a plate or bowl and keep warm. Repeat with remaining half of steak.
Divide rice between 4 bowls, then arrange cooked steak and vegetables for serving on top. Add a dollop of gochujang, if desired. Mix together everything in the bowl before eating.
Grindavik, Iceland is a small town with a 1,000-year-old fishing history. These days, it’s home to our partner Matorka, who is carrying that tradition into the future.
Matorka is a leader in sustainable aquaculture, raising steelhead and arctic char using a land-based farm that leverages the purity of Iceland’s natural resources in an efficient, carbon-neutral way. Iceland’s remote location and careful resource management make it one of the greenest countries in the world and Matorka is committed to keeping it that way. …
At FreshDirect, we care passionately about supporting producers that work to positively impact our food system. When it comes to meat, that means making a point of sourcing from farms and farmers that practice regenerative agriculture.
These practices, broadly speaking, aim to contribute to the environment in a way that will counter the effects of climate change. They consider soil quality and health and the relationship between the land and crops. But regenerative agriculture also has implications for livestock, with benefits for both the earth and the animals. …
The holidays are a time to go all out and that especially applies to the food. One of our favorite ways to dial up the celebratory mood is with a shellfish tower that brims with the finest selections from the sea. Put one in your party spread and you’ll be showered in compliments, cheers, and exclamations along the lines of “oh my gosh, I LOVE seafood!”