In collaboration with The Original Farmer‘s Market in Los Angeles, I came up with an amazing, vibrant recipe that is not just perfect for Spring, but Easter and Passover. In this collaboration, I was asked to make a recipe using two proteins from two of their vendors. Lastly, I was able to choose another vendor I wanted to get my other ingredients from.

Here is the list of vendors and what I got from each.

—— Farmers Market Poultry: Jumbo Boneless Skinless Breast

—— Marconda’s Meats: Angus Grass-Fed and Grass Finished NY Steak, Porterhouse and Roast Seasoning

—— Farm Fresh Produce: Rainbow Carrots, Avocado, Lime, Red Cabbage, Arugula, Brown Rice, Parsley, Green Onions, Edible Flowers, Avocado Salsa

Let’s get started…..

Yields: Two Bowls

Ingredients:

⁃ 4 Large Rainbow Carrots (Purple, Red, Yellow, Orange); peeled

⁃ 2 Cups Red Cabbage; sliced + chopped

⁃ 2 Cups Arugula

⁃ 2 Cups Parsley Lime Brown Rice

⁃ 6-8 Slices NY Steak; Medium Rare

⁃ 6-8 Slices Buttery Pan Seared Chicken Breast

⁃ 1 Lime; sliced quarters (4 wedges)

⁃ 1/4 Cup Green Onions, chopped

⁃ Edible Flowers

⁃ 1 Large Avocado; sliced

⁃ 8oz Avocado Salsa

Directions:

⁃ Make sure all the vegetables are cleaned throughly before cutting

⁃ Assemble the bowls with all ingredients as seen in the picture

Parsley Lime Brown Rice

Ingredients:

⁃ 2 Cups Brown Rice

⁃ 4 Cups Water

⁃ 1/4 cup Parsley; chopped finely

⁃ 1 Large Lime; juiced

⁃ 2 Pinches Salt

⁃ Salt and Black Pepper to taste

Directions:

⁃ Rinse and drain brown rice in a Sieve Sifter (circular) under cold water for about 30 seconds.

⁃ Add the brown rice, salt and water in a large saucepan with the fitted top. Bring the water to a boil.

⁃ Reduce the heat to low, and cover with top. Simmer until all water is absorbed; roughly about 30 minutes.

⁃ Remove from the heat, add parsley, lime juice, salt and black pepper to taste and let sit, covered, for 10 minutes. Fluff with a fork before serving.

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NY STEAK

Ingredients:

⁃ 1 lb Angus Grass-Fed & Grass Finished NY Steak

⁃ 2 Tbsp Canola Oil

⁃ 1 Tbsp Porterhouse & Roast Seasoning

Directions:

⁃ Coat the NY Steak generously, with the seasoning on all sides.

⁃ Add the Canola Oil to a large frying pan and heat over medium-low.

⁃ Add the steak to the pan, cooking for about 5 minutes on each side without flipping. Use tongs to flip the steak until well browned.

⁃ Place the steak on clean cutting board and let it rest for 10-20 minutes. Using a sharper knife and a fork to hold the steak in place, slice in 6-8 pieces.

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BUTTERY PAN SEARED CHICKEN BEAST

Ingredients:

⁃ 1 Jumbo Boneless, skinless chicken breasts

⁃ 2 Tbsp Canola Oil

⁃ 1 Tbsp Porterhouse & Roast Seasoning

⁃ 1 Tbsp Unsalted Butter

Directions:

⁃ Coat the chicken breast generously, with the seasoning on all sides.

⁃ Add the Canola Oil to a large frying pan and heat over medium-low.

⁃ Add the chicken breast to the pan, cooking for about 8 minutes without flipping on each side. Use tongs to flip the chicken until well browned.

⁃ Add butter to the pan, allow it to melt, then use the tongs to flip the chicken a few of times to coat.

⁃ Place the chicken on clean cutting board and let it rest for five minutes. Using a sharper knife and a fork to hold the chicken in place, slice in 6-8 pieces.

Did you make this?
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