Farmer's Market Meal #1

For my first steak eating experience as a newly-turned omnivore, I wanted it to be quality.  Since Alberta beef is somewhat famous for its quality, what better time/place than now?

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!

Glazed Carrots

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!