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Beef + Broccoli, Cobb Salad

BEEF + BROCCOLI

Reheating time: 7-10 minutes

Oh yeah. This dinner is right up my alley. Hard to go wrong with any combination of these ingredients, but when you get them just right, they really sing. The flavors and textures are all so unique and complex, but so simple at the same time. This is one of those dinners that is truly backed with intention- everyone knew their goal, and they executed it perfectly. We strive for intention with everything we do here- from the cooking, to the portioning, to the packing, and the deliveries. Premeditated thought can be taken for granted. It’s important to constantly remind ourselves of our goals, our intentions, and the steps that we take towards them. But also, you gotta just roll with it sometimes- the eggplant cooked down like crazy, and I was freaking out because we were pretty far off from our portion guidelines- but then I tasted it- and the flavors were so intense, I almost felt better that we were giving a bit less than usual. It’s a knockout, and should be enjoyed as such- sparingly, and with intent 🙂 So, with an open mind (and an empty stomach), prepare for some thoughtful dining. Get in there!

For the beef + broccoli:

This saucy mix of veggies and shaved sirloin is everything I want to eat, ever. Spicy, aromatic, and full of flavors and textures. Two options for reheating- first is to broil it in an even layer, on a sheet tray lined with tinfoil until nice and hot. This is the easiest way, but might not give you the caramelization that you want. Second way is to hit it in a hot saute pan with a splash of oil, and fry it up. Toss till everything is sizzling happily, and the sauce clings to the beef + veggies.

For the eggplant:

Big joke here (especially if you read the reheating instructions for the curried orzo bowl last night…), but I would *gasp* enjoy the eggplant cold! There’s just something about cool chunks of eggplant and fresh herbs… I can’t explain it. It’s a great temperature contrast to the hot beef and rice. But, you can also heat it up, in a pan or a broiler same as the beef + veggies. Let me know what you decide! 

For the rice:

In a large nonstick pan, fry the rice with a little oil over high heat until it’s toasty and crackling. Break up the clumps with the back of your spoon, and toast it up! Don’t be afraid of crispy bits. Those are the best. 

For the cucumbers:

Well, these ones are obviously cold- shake them up in the container to mix in the dressing, and then using a slotted spoon, scoop them right out onto your plate. Save the liquid for a salad dressing, or for making more marinated cucumbers! The dressing is good in the fridge for a couple days. 

To plate:

Think compartments. A little compartment of rice, a little pile of beef and veggies, a little pile of eggplant, and some cukes to wash it all down. Try every combo- the flavors, textures, and temperatures are what make this dinner so special. Enjoy!

Don’t forget to take a nice photo of your plated dinner and share it with us on social media

COBB SALAD

Thanks for ordering!

Sometimes, people tell me “oh you should do (name of a dish or component) next week!” and I’m like yeah sure totally! But really, I only know what they are talking about half the time. I lived under a culinary rock for most of my early life- I was just about the pickiest eater you can find. Seriously. Ask my mom. White rice, plain pasta, celery, plain hamburgers, I couldn’t handle flavors. They were too much for me. Thank goodness that after a couple long walks in the woods (if you know what I mean), I was able to broaden my mind and step outside the safety of my sheltered palate. So, when someone was like “do a cobb salad!” I was like, “sure! What is a cobb salad??” But we made one, and it’s pretty freaking good. Smoked turkey, bacon, boiled eggs, these things are all great on their own, so why not put them over some lettuce and call it a salad? Brilliant minds worked on developing the cobb salad. We simply replicated their art. To enjoy this salad, dress it up in a large mixing bowl with the red wine vinaigrette, season with some salt and pepper, and top it all off with the blue cheese crumbles. Blue cheese is still one of those things I can’t really get behind, but maybe I’ll go for a walk this weekend and come back with a revised perspective. You never know!

Dinner served, dinner solved.

 

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