Heather Perry, a librarian from East Bridgewater, Massachusetts, calls on her professional skills to help organize her kitchen.
“How does a librarian set up her spices?” she asks. “In alphabetical order, of course! This does lead to endless teasing from family and friends. But my husband Matt and I love to cook and try new things just to see how they will come out. And our many spices give us endless possibilities.”
So does her big garden. “We grow our own vegetables,” adds Heather, who grew up on a farm. “We plant lots of different kinds of tomatoes, plus squashes, lettuce, carrots, peppers, eggplants and strawberries. We keep adding new areas to the garden so we can try growing more things each season.”
Some of those fresh veggies regularly end up in Heather’s delicious Beef and Broccoli, a family favorite. “We have three growing boys, which means we have to make a good amount of good-tasting food,” she smiles.
Looking for a quick yet delicious meal that can be ready in minutes? Try this recipe from Heather Perry.
Put the soy sauce, rice vinegar, canola oil, ITALIAN VINEGAR & OIL DRESSING BASE and garlic in a cruet or jar with a lid. Shake well.
In a large bowl toss the spinach, mixed greens, pepper and carrot. Place on a large platter.
Sprinkle the steak with CHICAGO STEAK SEASONING and cut into thin slices. Add olive oil to a wok or large covered saucepan. Heat on high; when very hot add the steak and cook for 3 minutes until browned, stirring regularly. Add the broccoli and 2 tablespoons of the prepared dressing to the pan, and lightly cook the broccoli 2 to 3 minutes. Top the greens with the prepared beef and broccoli. Add additional dressing to taste.
Nutritional Information: Servings 4;
Serving Size 1 1/2 cups (361g); Calories 490; Calories from fat 330; Total fat 37g; Cholesterol 70mg; Sodium 980mg; Carbohydrate 16g; Dietary Fiber 4g.