Australian Grassfed Beef Burger with a Summery Corn & Avocado Salad

I hope everyone’s Fourth of July weekend is going amazing!

Adrian and I have been grilling up a storm and that means we’re cooking with Australian grassfed beef. We decided to make these Aussie burgers a little tangy with pickled red onions, a little smooth with guacamole and cheddar cheese, and also a little spicy because – well, that’s what our taste buds love! The flavors of this burger are out of control and are all thanks to sustainable Australian grassfed beef because it always ups the ante on our go-to grilling favorites, from burgers, to steaks, to skewers and tri-tip. 

While burgers always steal the show when it comes to cookouts, this salad deserves some serious accolades as well – it’s so fresh, so sweet, and oh-so-perfect for summer.

To find out more about Australian grassfed beef, which is high-quality, nutritious, and better for the environment, check out True Aussie Beef and Lamb’s website!

Australian Grassfed Beef Burger with a Summery Corn & Avocado Salad

Time: 40 minutes
Serves 4-6

Australian Grassfed Beef Burger
½ small red onion, thinly sliced
3 tbsp fresh lime juice, divided
2 large ripe avocados, pitted, skin removed
3 tsp garlic, finely chopped, divided
Kosher salt
Freshly ground black pepper
1 lb Australian grasssfed ground beef
1/2 cup bread crumbs
1 egg
1 tbsp chili powder
½ tsp cumin
4 slices sharp cheddar cheese
2 medium beefsteak tomatoes, sliced
4 brioche hamburger buns, lightly toasted if desired

Summery Corn & Avocado Salad
½ red onion, finely diced
2 cups fresh corn kernels
3 tbsp fresh lime juice
¼ cup extra virgin olive oil
½ tsp ground cumin
¼ tsp kosher salt
1/8 tsp freshly ground black pepper
2 large ripe avocados, pitted, skin removed, cut into thick slices
1 medium English cucumber, thinly sliced
½ pint cherry tomatoes, halved
2 cups baby arugula leaves
¼ cup mint leaves, roughly chopped
2 ounces queso fresco, crumbled
1/8 tsp red pepper flakes, optional

Directions
In a small bowl, combine red onion with 1 tbsp lime juice. Set aside and allow the flavors to meld.

Add avocado to a medium bowl with 2 tbsp lime juice, and 1 tsp chopped garlic. Gently mash into guacamole with a fork until just combined. Season to taste with salt and pepper.

Prepare the salad ingredients by combining the red onion, corn kernels, lime juice, olive oil, cumin, salt, and pepper in a medium bowl. Add avocado slices to a large platter, followed by the sliced cucumbers and tomatoes. Season with salt to taste.  Arrange arugula leaves on top of the vegetables. Finally, spoon over the corn mixture and garnish mint, queso fresco, and red chili flakes, if using. Transfer to the refrigerator until ready to serve.

Preheat grill over high heat.

Combine the Australian grassfed ground beef in a large bowl with 2 tsp garlic, breadcrumbs, chili powder, cumin, ¾ tsp salt, and ¼ tsp freshly ground black pepper. Divide the beef mixture into four equal portions and shape into patties.

Add burger patties to the grill and cook until the internal temperature reaches 135°F for medium-rare or 145°F for medium, about 5-7 minutes. Transfer to a plate.

Arrange the Australian grassfed beef patties over brioche buns. Top with cheese, tomato slices, guacamole, and pickled onions. Serve on plates with the corn and avocado salad. Enjoy!

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If you liked this recipe, you will love my recipes for Salmon Burger with Chipotle Mayonnaise and Caperberries, Best Ever Portobello Breakfast Sandwich, and The Best Barbecue Chicken Sandwich Ever!

Szechuan Beef Lettuce Wraps with Australian Grassfed Beef

Summer is upon us and that calls for quick, “handy” meals that we can eat wherever summer takes us! Whether we’re at the beach, pool, park, or at a backyard cookout, it’s as much fun to put together handheld foods as it is to enjoy them.

Taking less than 15 minutes to prepare, these spicy and oh-so-delicious lettuce wraps come together in a flash! They’re also made with Australian grassfed ribeye, which gives them a “good for you, good for the planet” upgrade having been sustainably raised in Australia.

I love eating lettuce wraps like these in summer because that’s when my weekly meal plans get a little off track – between summer travels, visiting friends, and attending weddings, it’s nice to have some simple go-tos that you can put together without a hassle. There’s also very little clean up – yay!

For your next summer adventure, I encourage you to cook up these Szechuan Beef Lettuce Wraps with Australian Grassfed Beef! They’re sure to hit the spot and are packed with just the right amount of spicy Szechuan flavor. You can find out more about where to buy Australian grassfed beef by visiting the Where to Buy page. Pro tip: It’s as simple as a trip to your local grocery store!

Szechuan Beef Lettuce Wraps with Australian Grassfed Beef

Time: 15 Minutes
Serves 4

Ingredients
Canola oil
1 ½ lb Australian grassfed ribeye steak, cut into ¼-inch strips
2 large red chilies, finely sliced
1 tbsp ginger, grated
3 garlic cloves, finely chopped
2 tbsp hoisin sauce
½ tsp Szechuan pepper
1 ½ tsp kosher salt
1 cup green onions, finely sliced
1 large head iceberg lettuce, leaves separated

Directions
Heat ¼ cup canola oil in a large wok over medium-high heat. Add half of the Australian grassfed beef and cook, stirring quickly for 1 minute. With a slotted spoon, transfer beef to a plate. Drain excess fat and set aside. Repeat with the remaining half of the beef.

Wipe the wok clean and heat 2 tbsp canola oil over medium heat. Add the chilies, ginger, and garlic, and stir-fry for 30 seconds. Return the beef to the wok and stir in hoisin sauce. Stir-fry for 30 seconds. Add Szechuan pepper and salt and stir-fry for an additional 30 seconds. Finally, add green onions and stir through to combine.

Serve Australian grassfed beef by spooning over lettuce leaves. Garnish with additional Szechuan pepper and salt if desired. 

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If you loved this recipe, you will also love my recipes for: Filipino Bistek with Aussie Grassfed Beef Tenderloin, Thai-Style Aussie Grassfed Beef Strip Steak, Grilled Aussie Grassfed Skirt Steak Salad

Pomegranate Glazed Australian Rack of Lamb with a Watermelon Radish Salad

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It’s almost Mother’s Day and I have just the recipe for that special mom in your life! This pomegranate glazed Australian rack of lamb is served up alongside a colorful watermelon radish salad. It’s fun to make (who doesn’t love making glazes?) and it comes together in no time!

When you’re cooking for Mother’s Day, you’ll be sure to score extra compliments by upgrading to Australian lamb, which is widely available at local grocery stores. Paired with pomegranate flavors, it’s a dish that is as tasty as it is beautiful to look at, and it’s a meal that your mom will certainly remember!

To find out more about how you can incorporate lamb into your Mother’s Day dishes, be sure to tune in to @aussiebeeflamb on IG and Facebook on Tuesdays at 4 pm EST/1 pm PST! There you’ll catch episodes of At The Table, “The Mum Special,” which is a 4-part mini-series. In each episode, Chef Renate DeGeorge will teach three home cooks how to cook a new aussome lamb dish as the perfect meal for the mom in their life on Mother's Day.

You can find out more about the recipes plus find out how to watch episodes 1 & 2 by clicking here!

Pomegranate Glazed Australian Rack of Lamb with a Watermelon Radish Salad

Time: 45 Minutes
Serves 4

Ingredients
2 Australian frenched racks of lamb, about 2 lbs
Kosher salt
Freshly ground black pepper
2 tbsp Dijon mustard
Extra virgin olive oil
4 tbsp garlic, finely chopped, divided
1 tbsp rosemary leaves, coarsely chopped
2 tbsp red onion, finely chopped1 cup beef stock
¼ cup pomegranate molasses
4 tbsp butter, divided into four pieces
¼ cup pomegranate seeds (optional)

Watermelon Radish Salad
¼ cup extra virgin olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
4 medium watermelon radishes, peeled, sliced into 1/8-inch thick rounds
3 cups organic baby arugula
2 tbsp roasted almonds, chopped
¼ cup parmesan cheese, shaved
Kosher salt and freshly ground black pepper to taste

Directions
In a small skillet, prepare a pomegranate glaze by heating 1 tbsp olive oil over medium heat. Add red onion and 1 tbsp chopped garlic and sauté until fragrant, about 1 minute. Stir in the pomegranate molasses and beef broth and bring to a boil. Reduce sauce over high heat for about 8 minutes, until it reaches a syrupy consistency. Stir in the butter, one piece at a time, until it dissolves. Season with salt and pepper to taste and set aside.

Preheat the oven to 450°F.

Season lamb with 1 tsp salt, 1 tsp freshly ground black pepper, and 2 tbsp of olive oil. In a small bowl, combine Dijon, 3 tbsp garlic, and rosemary. Rub the herb mixture into the lamb.

In a large, oven safe skillet or Dutch oven, heat 2 tbsp olive oil over medium-high heat. Sear the racks for one to two minutes on all sides, until golden brown.

Transfer the skillet to the oven on the top rack (fat side up) and roast for 10 minutes. Flip over and cook the lamb for another 8-10 minutes, until the internal temperature reaches 125 to 130°F for medium-rare.  

Transfer the lamb to a cutting board and cover with foil. Allow to rest for 10 minutes.

Meanwhile, prepare the dressing for the salad. In a small bowl, add olive oil, lemon juice, mustard, 1 tbsp of the pomegranate glaze. Whisk to combine. Arrange the watermelon radishes on serving plates. Top with arugula, shaved parmesan, and almonds. Season with salt and pepper to taste. Drizzle the dressing over the salad.  

With a sharp knife, slice the racks of lamb into individual chops by cutting between the bones.  Serve the lamb alongside the watermelon radish salad and spoon over the pomegranate glaze. Sprinkle with pomegranate seeds if desired. Enjoy!

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If you loved this recipe, you will also love my recipes for: Australian Lamb Kebabs, Australian Lamb with Spring Pea Risotto, and Herb-Crusted Australian Rack of Lamb!

Australian Lamb Kebabs with Turmeric Dipping Sauce and Red Cabbage Slaw

If I had my own TV show, this episode would be called Diet Assassinista – Australian Lamb Around The World!

You know that I love global cuisine and that I’m constantly tinkering with takes on traditional dishes. So it may not surprise you that I recently asked myself, “What dish could be more global than lamb kebabs?”

With origins in the Middle East and various recipes across Europe, Africa, and Asia, nearly the entire world enjoys at least one, if not multiple recipes for kebab. If that tells me anything, that means that this is one dish that the world can get behind.

Serving kebabs with Australian ground lamb is a great place to start when you want to mix up your dinner routine because Australian lamb is an aussome carrier for international flavors. Plus, the ingredients are all easy to source!

In my household, our dinner routine gravitates toward an Iranian recipe for “Kabob Koobideh.” The essence of koobideh is represented below, but instead of serving kebabs over rice with grilled tomatoes, I added some variety to the traditional dish by including a turmeric dipping sauce and a healthful red cabbage slaw.

And OH how that turmeric dipping sauce pairs with the mouthwatering lamb! It’s a delightful experience, but I’ll let you find out for yourself when you make this recipe.

As satisfying as this dish is easy to put together, you can add variety to your dinner routine by playing with this unique take on kebabs. And since Australian lamb is the number one source of quality lamb in the United States, you know that when you choose your proteins wisely, your recipes have every component they need to taste amazing!

To find out more about how you can cook with Australian lamb this Spring season, be sure to check out True Aussie Beef & Lamb’s website with an interactive cooking tool as well as recipes that are perfect for Mother’s Day.

Australian Lamb Kebabs with Turmeric Dipping Sauce and Red Cabbage Slaw

Total Time: 1 Hour
Serves 8

Red Cabbage Slaw
4 cups red cabbage, finely shredded
1 cup grape tomatoes, halved
2 small cloves garlic, finely chopped
4 green onions, white and green parts, thinly sliced
1 small seedless cucumber, peeled and diced
1 tbsp fresh mint, finely chopped
3 tbsp parsley, finely chopped
3 tbsp extra-virgin olive oil
1 tbsp lemon juice
½ tsp kosher salt
½ tsp freshly ground black pepper

Australian Lamb Kebabs
4 cloves garlic, roughly chopped
1 large onion, roughly chopped
1 ½ pounds ground Australian lamb
1 tsp kosher salt
1 teaspoon freshly ground black pepper
½ tsp turmeric
1 tsp sumac powder, plus additional to garnish
1 tsp baking powder
2 egg yolks
12 flat metal skewers      

Turmeric Dipping Sauce
5 oz whole Greek yogurt
1 tbsp honey
2 tablespoons extra-virgin olive oil
1 tbsp lemon juice
1 clove garlic, finely chopped
½ teaspoon ground turmeric
1 tsp harissa powder (optional)
¼ teaspoon sea salt
½ teaspoon ground black pepper

Directions
Prepare the red cabbage slaw by combining the cabbage, tomatoes, garlic, green onions, cucumber, mint, parsley, olive oil, lemon juice, kosher salt, and black pepper in a large bowl. Mix thoroughly and transfer to the refrigerator.

For the Australian lamb kebabs, pulse the chopped garlic and onions in a food processor until finely chopped.

Combine the onion mixture in a large bowl with ground Australian lamb, kosher salt, black pepper, turmeric, sumac powder, baking powder, and egg yolks. Knead thoroughly.

With a small bowl of water at your side to keep hands moist, portion the Australian lamb mixture into 12 sausage-shaped cylinders and arrange on a platter. Chill in the refrigerator for 30 minutes.

Holding a metal skewer in one hand, skewer the lamb straight through the middle of the meat. Gently shape the lamb along both sides and arrange on a platter or small baking sheet. Transfer to the refrigerator until ready to grill.

Preheat grill over medium-high heat.

Meanwhile, prepare the turmeric dipping sauce. In a small food processor or blender, blend the Greek yogurt, honey, olive oil, lemon juice, garlic, turmeric, harissa powder, salt, and pepper.

Grill the kebabs for a few seconds on one side until the color changes slightly. Gently turn over and cook for one minute on all sides, until golden brown and the meat is cooked through. Arrange the kebabs on a platter and sprinkle with sumac to garnish.

Serve kebabs on plates with the turmeric dipping sauce and cabbage slaw on the side.

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If you loved this recipe, you will also love my recipes for: Australian Lamb with Spring Pea Risotto, Herb-Crusted Australian Rack of Lamb, and Comforting Lamb Pie with Red Wine and Rosemary!

Australian Leg of Lamb with Spring Pea Risotto

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Are you still planning your dinner recipes for Easter? Look no further than this mouthwatering Australian Leg of Lamb with Spring Pea Risotto!

Holidays call for special meals and planning the perfect dish for Easter is simple when you’re cooking with pasture-raised lamb from Australia. As the #1 source of quality lamb in the US that’s readily available at your local supermarket, Australian lamb elevates your holiday dishes to something special. Plus, cooking lamb is super easy!

Case in point: this leg of lamb is simply marinated with herbs and red wine, then popped in the oven for about an hour. The result? A mild, nutritious Australian Lamb dish that pairs wonderfully with the fresh flavors of a spring pea risotto.

As for the risotto, you really can’t impart more Spring flavors into a dish like this. Vegetable and herb forward, the umami flavors of the English peas paired with the crunchiness of the snap peas really rounds out this dish in the fresh and nutritious department!

Whether you’re cooking lamb for brunch, lunch, or a family dinner, you can find out how easy cooking lamb is by visiting True Aussie Beef and Lamb’s interactive cooking tool where you can literally cook your own adventure alongside Chef Adam Moore. If that isn’t a unique and fun idea, I don’t know what is.

Australian Leg of Lamb with Spring Pea Risotto

Active Time: 1 Hour, 15 minutes
Total Time: 10 hours (for optional marinade)
Serves 8

Ingredients

Herb Rub
9 cloves garlic, chopped
¼ cup rosemary leaves
¼ cup thyme leaves
2 tbsp fresh fennel fronds, roughly chopped
6 fresh bay leaves, crushed
Zest of 1 lemon
½ tsp crushed red pepper flakes
2 tsp ground nutmeg
½ cup extra-virgin olive oil

Lamb
1 (5-6 pound) boneless Australian leg of lamb
Kosher salt and freshly ground black pepper
¼ cup red wine

Risotto
Kosher salt
3 cups shelled fresh English peas, divided
3 tablespoons butter
1 large shallot, finely chopped
½ cup dry white wine
1 ½ cups Arborio rice
1 ½ cups sugar snap peas, stemmed and sliced on a ¼-inch thick bias
1 teaspoon lemon zest
3 tablespoons crème fraiche or sour cream
1 tablespoon chopped chives
½ teaspoon finely chopped tarragon
3 tablespoons grated Parmigiano-Reggiano
Freshly ground black pepper

To Garnish
Fresh rosemary sprigs

Directions
In a food processor, combine garlic, rosemary, thyme, fennel, bay leaves, lemon zest, crushed red pepper, and nutmeg. Blend on high for 1 minute until finely chopped. With the food processor running, drizzle in olive oil to form a paste. Transfer the paste to a bowl and set aside.

With a sharp knife, score the Australian lamb on both sides in a crosshatch pattern and transfer to a roasting pan. Season lamb with ¼ cup kosher salt and 1 tbsp freshly ground black pepper. Massage lamb with red wine and rub with herb paste. Marinate overnight in the refrigerator and for up to 24 hours, uncovered (optional).

Once the Australian lamb has marinated, preheat the oven to 275°F. Roast, uncovered for 45 minutes until the internal temperature reaches 90°F at the thickest part of the leg. Increase the heat to 325°F and cook for an additional 15 to 20 minutes, until the internal temperature reaches 130°F to 135°F for medium-rare. Remove lamb from the oven and allow to rest, tented loosely with aluminum foil.

Meanwhile, bring 3 quarts of water and 4 tsp salt to a boil in a medium pot or large saucepan. Add half of the English peas and blanch, cooking for 3 to 4 minutes, until tender. With a sieve, transfer peas to an ice water bath, reserving the cooking water over a very low simmer (this is your seasoned water for the risotto). 

Add blanched peas to a blender with 3 tbsp of the seasoned water and blend on high, until pureed to a smooth consistency. Transfer to a small bowl.

In a large, skillet or Dutch oven, melt the butter over medium-high heat. Add shallots and cook for 1 minute, until translucent. Add white wine and stir in Arborio rice. Cook until the wine is absorbed into the rice, about 1 minute. Reduce heat to medium and stir in ½ cup of the seasoned water and cook, stirring constantly, until all of the liquid is absorbed. Repeat this process for about 20 minutes until the rice is al dente, but nearly tender, adding ½ cup of the seasoned water each time.

Once the risotto is al dente, stir in the pea puree with ½ cup of the seasoned water. Add the remaining English peas and cook until tender, about 3 to 5 minutes. Then add the snap peas, lemon zest, crème fraîche, herbs, and Parmigiano-Reggiano. Stir to combine and season to taste with kosher salt and freshly ground black pepper if desired. Add ½ cup of the seasoned water, stir, and remove from heat.

Transfer lamb to a cutting board and carve the leg across the grain into ½-inch thick slices. Serve your Australian lamb on plates with risotto. Enjoy!

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If you loved this recipe, you will also love my recipes for:

Herb-Crusted Australian Rack of Lamb, Comforting Lamb Pie with Red Wine and Rosemary, and Shepherd’s Pie with Steamed Cabbage!

Herb-Crusted Australian Rack of Lamb with Sweet Potatoes and a Goat Cheese Salad

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This holiday season, it’s my goal to inspire you to make a moment with Australian lamb. I know that this year’s celebrations will look a little different from previous years because we’re hosting smaller gatherings, but that doesn’t mean you can’t make these meals stand out and feel just as special!

So whether you’re at home on a date night with your significant other, or you’re cooking dinner for your immediate family, Australian Lamb is a great way to elevate your traditional holiday meals because it’s the number one source of quality lamb in the United States.

If you’re used to cooking with beef, it’s super easy to swap out your usual meal with Australian lamb, which is pasture-raised and naturally mild tasting. You can find Australian lamb from coast to coast, including Costco, Wegman’s, and Stop and Shop – all you have to do is Ask for Australian. What’s really neat is that when you see “Product of Australia” on the packaging, you know that you’re purchasing a protein that’s delicious, high quality, and sustainable!

In addition to Australian lamb tasting amazing and really elevating your holiday meals, it’s chalk full of nutrients, including iron and zinc, which are important for a healthy immune system. Iron is also important for supporting energy levels, brain function, and healthy growth, especially in children. You might even be surprised to learn that Australian lamb has four times more iron than chicken and twice the amount of iron found in pork.

When you pair Australian lamb with beautiful colors, like those found in the meal I’ve prepared for you today, you’re in for a nutritional powerhouse. While orange and yellow colors in produce usually provide nutrients that may help to prevent heart disease ­– greens, whites, and browns are thought to decrease your risk of cancer. Last but definitely not least, blue and purple colors may play a role in heart health and delaying cellular aging! When you eat the rainbow, you know you’re consuming essential nutrients that play a role in maintaining good health.

So check out my video below where I go step by step through the process of preparing the rack of lamb with a sweet potato puree and a salad of arugula, spinach, goat cheese, and cherries.

What did you think?! And how beautiful was the produce next to the Australian rack of lamb? Most of the produce I used for this meal was sourced from The Chefs Garden, which is an Ohio-based company that hand-harvests, picks to order, and ships the product out overnight to ensure you receive the most vibrant, flavorful produce available. I usually have fresh herbs and produce on hand between my garden and local market in Alameda, but I was seriously impressed with their products.

Now before you get cooking with all of this holiday inspiration, I wanted to also formally invite you to join me and Chef Jet Tila on January 26th as well as an amazing lineup of influencers and chef ambassadors for an hour-long Aussie food-themed entertainment show! We need you to help us set a record for attempting a Guinness Book of World Record for the largest virtual dinner party! All you have to do is log in and send a picture of your dinner table.

We’ll have some aussome prizes, including a one-on-one virtual cooking class with yours truly. There will also be amazing swag, including a world record-t-shirt! So save the date for January 26th! More details to come.

I know that you will really enjoy this special meal! For more moment-worthy tips, please visit Make a Moment with Australian Beef and Lamb.

Herb-Crusted Australian Rack of Lamb with Sweet Potatoes and a Goat Cheese Salad

[Sponsored]

Time: 30 Minutes
Serves 4

Ingredients

Australian Rack of Lamb
2 tbsp extra virgin olive oil
2 tbsp Dijon mustard
3 cloves garlic, minced
1 tbsp thyme, chopped
¼ cup parsley, chopped
1 tbsp fresh rosemary, finely chopped
½ tsp kosher salt
¾ tsp freshly ground black pepper
2 lbs Australian frenched racks of lamb, about 2 racks

Pureed Sweet Potatoes
2 lbs sweet potatoes, halved
¼ cup olive oil
1 tbsp thyme, chopped
Kosher salt
3 tbsp butter, melted
¼ cup heavy cream

Pumpkin Seed Gremolata
½ cup toasted pumpkin seeds, chopped
½ tsp extra virgin olive oil
½ cup parsley, chopped
1 tbsp orange zest

Goat Cheese Salad
4 cups baby arugula
2 cups baby spinach
3 baby red onions, white and light green parts thinly sliced
1 ½ tbsp fresh lemon juice
½ tsp Dijon mustard
½ tsp honey
¼ tsp salt
¼ tsp freshly ground black pepper
1 clove garlic, minced
2 tbsp extra virgin olive oil
1 cup dried pitted cherries
½ cup toasted walnut halves
¼ cup goat cheese, crumbled

Directions
Preheat oven to 400 degrees F.

Prepare the marinade for the lamb by adding the olive oil, Dijon, garlic, thyme, parsley, and rosemary to a small mixing bowl. Season with salt and pepper and whisk until combined.

Place Australian racks of lamb on a roasting pan and cover the lamb with the herb mixture.

Add sweet potato halves to a large foil-lined baking sheet. Toss with olive oil and thyme and season with salt and pepper to taste.

Roast the racks of lamb on the middle rack of the oven and the sweet potatoes on the top rack for 25 minutes, or until the lamb reaches 125 degrees F with a meat thermometer. Transfer the lamb to a cutting board and cover with foil. Allow the Australian racks of lamb to rest for 10 minutes.

Meanwhile, turn the sweet potatoes over and continue roasting for 10 to 15 more minutes, until golden brown and remove from heat. Once the sweet potatoes have cooled, peel off the skins and then transfer them to a food processor with butter, heavy cream, and ¼ tsp salt. Puree the sweet potatoes on high until silky and smooth. Transfer the puree to a medium bowl.

In a small mixing bowl, prepare the gremolata by adding the pumpkin seeds, olive oil, orange zest, parsley, and salt and pepper. Stir to combine.

With a sharp knife, slice the racks of lamb into chops by cutting between the bones and transfer them to a large platter.

Toss the arugula, spinach, and red onions together in a large salad bowl. In a small mixing bowl, add the lemon juice, mustard, honey, garlic, and salt and pepper. Whisk to combine. Toss the salad with the dressing and set aside.

Plate the Australian lamb by spooning about ¼ cup of the pureed sweet potatoes over the center of the plate. Top the sweet potatoes with the lamb and garnish the lamb with the gremolata. Finally, plate the salad greens behind the lamb and top with cherries, walnuts, and crumbled goat cheese. Enjoy!

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If you liked this recipe, you will LOVE my recipes for Aussie Grassfed Strip Loin Steak and Lentil Salad, Thai-Style Aussie Grassfed Beef Strip Steak, and Grilled Aussie Grassfed Skirt Steak Salad!

Maya Kaimal’s Everyday Chana with Chickpeas, Coconut, and Kale

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I think we can all agree that 2020 has been a bit of a roller coaster! From maintaining a regular fitness routine, to eating healthy foods, and trying to stay sane, we’ve all seen some highs and lows.

Not surprisingly, eating habits in my household have unintentionally borrowed from this roller coaster metaphor. Some weeks, we’re cooking up meal after meal, brimming with fresh vegetables, legumes, and grains. Other weeks, our planning is less than stellar, and we rely on takeout more than we’d like.

Luckily, Adrian and I aren’t too hard on ourselves, and we’ve gotten better and better at adapting to the changes that come with living and eating healthfully in the middle of a global pandemic! Case in point: we’ve stocked up on the bulk of Maya Kaimal’s products, including Everyday Chana to make sure that when we want a quick meal, it’s also tasty and nutrient-dense.

 Adrian and I enjoy Maya Kaimal’s Everyday Chana because it’s healthy and delicious on its own, but it’s also lovely to pair well with grains, flatbreads, yogurt, and vegetables. It’s something we can look forward to whether we’re pressed for time or we have all the time in the world!

These quick chickpea curries come in several satisfying flavors: Tomato + Onion, Coconut + Green Chili, Coconut + Kale, and Tamarind + Sweet Potato. They’re slow-simmered and carefully crafted with tasty spice blends. Oh, and for a bit of trivia, “chana” is the Indian word for chickpeas, which come in tan and black varieties. Cool, huh?

 When we made this recipe last night, we simply used ingredients we had on hand: einkorn (a nutty, ancient grain), red onions, and fresh ingredients from our garden including chilies, mint, Thai basil, tomatoes, and lemons. The result? A healthful meal that truly hit the spot!

You can find Everyday Chana on Amazon and at a handful of retail locations like Fresh Thyme Market, LifeThyme Market, and Plum Market. Feel free to email Maya Kaimal to learn more about their store locations and availability at info@mayakaimal.com.

Maya Kaimal’s Everyday Chana with Chickpeas, Coconut, and Kale

Time: 35 Minutes
Serves: 2        

[Sponsored]

Ingredients
1 ½ cups water
¾ cup einkorn wheat berries
10 oz Everyday Chana by Maya Kaimal with Chickpeas, Coconut, and Kale
2 tbsp fresh herbs, such as Thai basil, mint, or cilantro, roughly chopped
1 small red jalapeno chili, seeded, thinly sliced
¼ small red onion, thinly sliced
2 ripe roma tomatoes, chopped
Lemon wedges, for serving

Directions
Bring water to a boil in a medium saucepan. Add einkorn, reduce heat to low, and simmer for 30-35 minutes, until the water has been absorbed and the einkorn is tender and chewy. Remove from heat and keep warm.

To a small saucepan, add Maya Kaimal’s Everyday Chana and heat over medium until very hot, about 3-5 minutes.

Divide the cooked einkorn between bowls and top with Everyday Dal. Garnish with herbs, jalapenos, red onions, and tomatoes. Serve with lemon wedges on the side.

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If you loved this recipe, you will love my recipes for Easy Coconut Shrimp Curry with Maya Kaimal Simmer Sauce, Maya Kaimal Chicken Chaat, and Maya Kaimal Spicy Potato Vindaloo with Surekha Rice

Easy Coconut Shrimp Curry with Maya Kaimal Simmer Sauce

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Imagine walking down the refrigerated aisle at Costco and you just so happen to bump into your favorite simmer sauce brand, Maya Kaimal. Knowing that their simmer sauces pair amazingly with meat or vegetables and can be spread on pizza, spooned over noodles, or even be used to spice up tacos or quesadillas, what would you make with them? The options are nearly infinite! 

I knew right away when I first saw these sauces on the shelf that I wanted to make a super simple coconut shrimp curry to pair with leftover vegetables we had on hand: frozen peas, canned tomatoes, and quite obviously, some hot peppers that we grew in our garden. The results were nothing short of amazing! Adrian and I were sad we didn’t make more than four servings. We could have eaten this curry for days.

If you love Thai curries, you’ll also love Maya Kaimal’s refrigerated simmer sauces because they’re fresh, simple, and classic. Made with local ingredients like coconut milk, ginger, and curry leaves to capture the true taste of fresh Indian home cooking, the Coconut Curry simmer sauce makes for a dish that’s bursting with sweet, spicy, and exotic flavors. So much yum!

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You can find Maya Kaimal’s simmer sauces at Costco on the West Coast and in some Midwest regions. Currently, Costco offers two-packs with 24 oz of Vindaloo Curry and Coconut Curry. They also offer individual 40 oz containers of Tikka Masala in the refrigerator case.

To find a store near you, email info@mayakaimal.com, or check in with your local Costco.

Easy Coconut Shrimp Curry with Maya Kaimal Simmer Sauce

Time: 30 Minutes
Serves: 4

Ingredients
1 lb extra-large shrimp, peeled and deveined
¼ tsp salt
¼ tsp freshly ground black pepper
¼ tsp cayenne pepper
2 tbsp lemon juice
1 tbsp extra virgin olive oil
½ large red onion, sliced
4 cloves garlic, chopped
4 red jalapenos, seeded, sliced into thin rounds
24 oz Maya Kaimal Coconut Curry Simmer Sauce
1 14.5 oz can crushed tomatoes
6 dried birdseye chilies (optional)
1 cup frozen peas

To Finish
Steamed jasmine rice
Chopped cilantro
Lime wedges

Directions
In a medium mixing bowl, combine the shrimp with salt, pepper, cayenne, and lemon juice. Cover the bowl with plastic wrap and allow the shrimp to marinate for 10 minutes.

In a large skillet or Dutch oven, heat olive oil over medium high heat. Stir in the onions, garlic, and red jalapenos. Cook until the jalapenos are soft, about 5 minutes.

Add the simmer sauce to the skillet with the crushed tomatoes and dried birdseye chilies. Simmer for 10-15 minutes, or until the sauce has reduced slightly. Stir in the peas and the shrimp with its marinade, and lower heat to medium. Cook until the shrimp is pink and cooked through, about 5 minutes.

Serve the curry over steamed jasmine rice and garnish with cilantro and a few lime wedges. Enjoy!

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If you loved this recipe, you will also love my recipes for Maya Kaimal Chicken Chaat, Maya Kaimal Spicy Potato Vindaloo with Surekha Rice, and Mixed Berry & Vanilla Rice Pudding Parfaits!

Grilled Aussie Grassfed Skirt Steak Salad

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Salads are a truly genius invention. You can pile all of your favorite healthy and delicious ingredients into a bowl, and voila – amazingness! From my experience, it’s nearly impossible to make a salad that doesn’t taste good when you use quality, fresh ingredients, and you keep the flavors pretty simple.

By pairing a juicy, chipotle marinated skirt steak with incredible tasting summery vegetables, like arugula, corn, and tomatoes, I not only keep my taste buds happy, but I also know that I’m giving my body the nutrition it needs to maintain good health. When I eat better, I feel better, and this salad is a great example of that because it’s one that can keep me going all day!

My preferred protein choice for a steak salad is Aussie Grassfed skirt steak because it’s a tender, naturally lean, high quality protein, and is full of essential nutrients like iron and zinc, which support immunity, brain function, and healthy growth. Equally important, the Australian beef industry is constantly working on ways to lessen their impact on the planet and have set an ambitious goal to be carbon neutral by 2030. To find out more, check out the True Aussie beef and lamb website. 

You will absolutely enjoy this salad! It has just a touch of spice but is balanced by all of the bright flavors of summer, and many of these ingredients grow in my garden – I’m looking at you corn, arugula, garlic, and tomatoes! While our corn and tomatoes aren’t ready yet, they will be harvested shortly. So, I’m looking forward to sharing some more garden-inspired recipes with you this summer!

Grilled Aussie Grassfed Skirt Steak Salad

Time: 30 Minutes, plus extra time for marinade
Serves 4

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Ingredients

Marinade
2 chipotle chilies in adobo, minced
2 tbsp adobo sauce
¼ cup fresh orange juice
½ tsp orange zest
2 tbsp lime juice
¼ cup olive oil
1 tbsp honey
3 cloves garlic, finely chopped
½ tsp ground cumin
½ tsp kosher salt

Steak Salad
1 lb Aussie Grassfed outside skirt steaks (two ½ lb steaks)
2 ears corn, husks and strings removed
1 tbsp melted butter
¼ tsp cayenne
Kosher salt and freshly ground black pepper
¼ cup extra virgin olive oil
3 garlic cloves, finely chopped
¼ cup beef stock
¼ cup fresh lime juice
1 canned chipotle chiles in adobo sauce, seeded, finely chopped
8 oz baby arugula
1 lb vine ripe tomatoes, cut into ½-inch pieces
2 medium avocados, cut into ½-inch pieces
1/3 cup grated parmesan cheese

Directions
Add the marinade ingredients to a large mixing bowl and stir to combine. Place the Aussie Grassfed skirt steak into a resealable plastic bag. Pour over the marinade and allow the steaks to marinate for at least two hours or overnight.

Once the steaks have finished marinating, blot them dry with a paper towel. Discard excess marinade.

Preheat an outdoor grill over high heat.

Grill the Aussie Grassfed skirt steaks for 6 to 8 minutes on each side, until browned and the internal temperature reaches 130 degrees F. Remove from heat and transfer to a cooking rack set over a large plate. Allow the steaks to rest for 10 minutes. Then, cut the steaks against the grain into ¼-inch thick slices.

While Aussie Grassfed steaks rest, add corn to the grill, rotating every few minutes, until cooked on all sides, about 12 minutes. Remove from heat. Allow the corn to cool slightly. Remove kernels from the cobs and place them in a medium bowl. Stir in 1 tbsp melted butter 1/8 tsp cayenne pepper, and season to taste with kosher salt and freshly ground black pepper.

To make the dressing, heat ¼ cup olive oil over low heat. Add garlic and stir until fragrant, about 30 seconds. Stir in beef stock, lime juice, and chipotle chiles. Season with ½ tsp kosher salt and ¼ tsp freshly ground black pepper.

Divide arugula between four large bowls. Top with tomatoes, corn, Aussie Grassfed steaks, and avocado. Pour the dressing over the salad ingredients and sprinkle with grated parmesan. Serve immediately. 

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If you loved this recipe, you will also love my recipes for: Filipino Bistek with Aussie Grassfed Beef Tenderloin, Thai-Style Aussie Grassfed Beef Strip Steak with Slow-Cooked Green Beans & Tomato Chutney, and Peruvian-Style Steak with Aji Amarillo Mashed Potatoes!

Aussie Grassfed Strip Loin Steak and Lentil Salad

One of my favorite dishes to make in the fall is lentil soup with roasted garlic and seared steak. The lentils and steak pair so gorgeously together that this recipe is something I have a hankering for year-round.

Since it’s July and on the warmer side, I figured, why not make a summery lentil salad instead, but with the same delicious ingredients? Especially with Aussie Grassfed strip loin steak, which is humanely raised by generational Aussie ranchers and is oh-so tasty!

This salad is wonderfully refreshing for summer, it’s packed with the kind of nutrition that you know I crave. From the lentils, vegetables, and herbs (from my garden!) which offer an array of vitamins, minerals, protein, and fiber, to the lean Aussie Grassfed strip loin steak, you immediately understand the idea that when you eat better, you feel better.

You can sear the steaks on the stovetop like I did here, or you can grill them poolside if you like – whatever works best for your summer routine! The reason I love Aussie Grassfed beef is because the cattle are 100% grass-fed and finished. They’re free to graze on Australia’s open, natural grasslands, delivering a consistent delicious eating quality, which is so important when you enjoy cooking great food. You can find out more by visiting the You can sear the steaks on the stovetop like I did here, or you can grill them poolside if you like – whatever works best for your summer routine! The reason I love Aussie Grassfed beef is because the cattle are 100% grass-fed and finished. They’re free to graze on Australia’s open, natural grasslands, delivering a consistent delicious eating quality, which is so important when you enjoy cooking great food. You can find out more by visiting the True Aussie beef and lamb website.

Now it’s your time to get cooking because this Aussie Grassfed steak and lentil salad is bound to satisfy all of your cravings for tasty, nutritious food.

Aussie Grassfed Strip Loin Steak and Lentil Salad

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Time: 45 Minutes plus extra time for marinating
Serves 4

Ingredients
6 cloves garlic, finely chopped, divided
4 tbsp parsley, roughly chopped, divided
Extra-virgin olive oil
2 tablespoons sherry vinegar
1 tbsp dried oregano
1 tsp crushed red pepper flakes
Kosher salt and freshly ground pepper
1 lb Aussie Grassfed strip loin steaks, trimmed of excess fat
1 cup French green lentils, washed
½ cup carrots, finely diced
2 tsp fresh thyme leaves, chopped
2 bay leaves
2 tablespoons butter
2 tsp Dijon-style mustard
2 tbsp sherry vinegar
1 tsp honey
1 small red onion, finely chopped
2 tbsp fresh tarragon leaves, chopped
¼ cup feta
1 cup baby arugula

Directions
In a food processor, combine half the garlic, 2 tbsp parsley, 1/3 cup olive oil, sherry vinegar, honey, oregano, and crushed red pepper flakes. Pulse marinade until smooth. Season to taste with salt and pepper.

Place the Aussie Grassfed strip loin steaks in a resealable plastic bag. Pour over the marinade and make sure it’s evenly distributed. Transfer steaks to the fridge and marinate for two hours.

To a large saucepan or Dutch oven, add lentils, 6 cups water, carrots, thyme, bay leaves, and salt to taste. Bring to a boil and reduce heat to a simmer. Cook, covered, for 20 to 25 minutes, until al dente. Pluck out the bay leaves and drain the lentils.  

Meanwhile, once the Aussie Grassfed steaks have finished marinating, blot them dry with a paper towel. Sprinkle steaks on both sides with kosher salt and freshly ground black pepper.

Heat 1 tbsp olive oil in a large skillet or Dutch over high heat. Add the Aussie Grassfed steaks and sear for 3-4 minutes on each side, until browned the internal temperature reaches 125 degrees F. Transfer steaks to a platter and allow steaks to rest for 10 minutes.

To the same skillet, heat butter, 2 tbsp chopped parsley, and remaining garlic over medium heat and sauté until the garlic has softened, about 2 minutes. Pour any leftover juices into the sauce from the steak platter. Transfer the pan sauce to a small bowl.

In a large mixing bowl combine the mustard with 1/3 cup olive oil, sherry vinegar, red onion, tarragon, salt and pepper to taste. Add lentils and feta to the mixing bowl stir to combine. Fold in the arugula.

Carve the Aussie Grassfed steaks by cutting them against the grain into ¼-thick slices. 

To serve, arrange the Aussie Grassfed steak slices on plates over the lentils. Pour the pan sauce over the steak slices. Garnish with additional feta if desired and serve with lemon wedges on the side.

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If you loved this recipe, you will also love my recipes for: Thai-Style Aussie Grassfed Beef Strip Steak with Slow-Cooked Green Beans & Tomato Chutney, Flank Steak with Roasted Vegetables in a Red Wine Reduction Sauce, and Beef Stir-Fry with Shiitake Mushrooms and Snow Peas!