Happy Labor Day!

Happy Labor Day everyone! I always think Labor Day marks the official end of summer. Labor Day is a good day to kick back and spend time with friends and family. Most years, my family and I would load up and head to the mountains. The weekend would be spent with family and friends at a remote cabin in the mountains. It was a nice mini vacation from the work of the farm before school started for my brother, mother, and I.

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The view wasn’t bad either!

At the cabin, we played countless board games, hiked for miles, and enjoyed everyone’s company. One thing was always the center of our pilgrimages to the cabin-the food! Each family that went would take turns cooking meals for everyone. Since the cabin lacked the amenities of indoor plumbing or electricity, cooking was always interesting. Grilling was always popular on Labor Day. vote

I love grilling, I think it really brings out the robust flavor profile of beef. Beef It’s What’s For Dinner has some great resources for cooking beef any way you could think of. Check out their grilling page for tips, tricks, and recipes to make any barbecue a success! My personal favorite meal on the grill is kabobs. I really love using the vegetables that are in season to pair with beef. Here’s a recipe for kabobs to kick off your Labor Day weekend:

Beef, Pepper, & Mushroom Kabobs

zucchini

INGREDIENTS:
1 pound beef Top Sirloin Steak boneless, cut 1-inch thick
1 large green, red or yellow bell pepper, cut into 1-1/4-inch pieces
12 large mushrooms
1 package (6.0 ounces) long grain and wild rice blend
1/4 teaspoon salt

SEASONING:
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon water
2 teaspoons Dijon-style mustard
1 teaspoon honey
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper

DIRECTIONS

  1. Trim fat from beef steak; cut into 1-1/4-inch pieces. In large bowl, whisk together seasoning ingredients; add beef, bell pepper and mushrooms, tossing to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch metal skewers.
  2. Prepare rice according to package directions; keep warm.
  3. Meanwhile place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 8 to 11 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally; season with salt. Serve kabobs with rice.

Happy Meaty Monday!

Rachel Purdy
Princess Farmer

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