At the Calgary Farmer's market, Silver Sage Beef offers hormone-free, antibiotic-free and animal by product-free beef in all different cuts. The picture below is a rib eye steak, topped with fresh mango slices and accompanied by glazed carrots (recipe follows) and steamed kale, seasoned with olive oil and S&P.
Meat and veggies, the perfect combo
Although the steak was fantastic quality, I discovered I'm not actually that fond of beef and will have to seek out a different source of red meat to keep my anemia at bay. On the bright side, the glazed carrots were a hit and I can definitely see them making an appearance at a future family feast like Thanksgiving or Christmas. And its no secret that Lund's Organic Farm has the very best carrots. I'm convinced that was a large part of why the dish turned out so great, so remember to start all your cooking with quality ingredients!
3 cups chopped carrots
1/3 cup freshly squeezed orange juice (about 3 medium oranges)
1 tbsp butter or vegan margarine
1 tbsp maple syrup
a sprinkle of Himalayan rock salt
Boil the chopped carrots in water until a fork pierces them. Drain and return to medium heat. Add the orange juice and simmer for 5 minutes. Melt the butter/margarine in the carrots, then add the maple syrup and salt and mix together. Serve warm.
Have a healthful day!