Grass-fed Beef Rib-eye

Though a cow's diet no doubt affects the flavor and resultant meat and milk, the Beef Rib-eye that we partook in was lean, tender, juicy, and rich in flavor. I look forward to trying more grass-fed lamb and beef from Olsen Farms, and recommend that you do too.

Their Angus is nurtured in green-grass pastures, where they are fed hay and potatoes from their farm. Unlike the majority of commercialized beef in today's market, they do not give any animal by-products or outside food sources to their cattle. Nor do they rely on growth-promoting hormones and antibiotics to fatten their beef.

Grass-fed cattle is also leaner than feedlot grain-fed beef (known for its high fat content, marbling, and caloric level). Did you know that meat sourced from grass-fed cattle have higher Omega-3 fatty acids? We're convinced

Pan-seared Rib-eye Recipe:

1. Cure the steak in kosher salt for 20 min to extract some of the water out of the cells for a concentrated flavor.

2. Wash excess salt off.

3. Pan-sear steak until it takes on a deep, dark brown color on the outside (2-4 min).

4. Put in oven at 400 degrees for 4-6 minutes depending on the cut of the steak.

5. Mount with butter as it heats up in the oven. This helps to seal in the moisture as it self-bastes.

6. Finish with Bloody Mary salt. The Fleur de Sel and sun-dried tomatoes in this salt will make any steak shine!

Wild Sockeye Simplicity

Living in the northwest has its perks, one of my favorite being its endless bounty of wild, fresh fish. Salmon reigns king in my book for its rich, healthy omega-3 fatty acids, protein, and vitamin D.

But what I also love about salmon is its simplicity. If you don't believe in your kitchen skills, think again. Anyone can cook. Especially when it comes to fish. The only catch is to not overcook it.

The Players:

- 1 1/2 pounds of wild-caught salmon fillet(s)

- extra virgin olive oil

- 1 lemon

- a handful of spinach leaves

- fresh ground pepper

- Almond Cardamom sea salt

Recipe:

1. Pre-heat oven to 350 degrees Fahrenheit. Place tinfoil on baking pan, or use a baking sheet to place underneath the salmon. Put salmon on pan and lightly coat with extra virgin olive oil.*

* This helps preserve the fish's fleshy moisture, as the oil will help seal a portion of the fish's natural moisture inside.

2. Bake in oven for 12-16 minutes, depending on the meatiness and size of your fillet. Be sure to check the fish frequently so as to not overcook it.

3. Start prepping plate with spinach leaves. Grind fresh ground pepper on leaves, adding a dollop of extra virgin olive oil and a squeeze of lemon.

4. Place salmon on top of spinach salad. Finish by sprinkling Almond Cardamom sea salt on top of salmon.*

* The flakey, coarse texture and clean, delicate flavor of this Fleur de Sel salt loaded with bright orange zest, crunchy bits of almond, and cardamom makes an excellent marriage with salmon.