Smith Meadows’ Oven Baked Steak

2 10-12 oz. Smith Meadows Free-Range Steaks

Hot Cast Iron Frying Pan or Griddle

1 Baking Dish (Large enough for 2 steaks)

1 cup dry red wine

Preheat oven to 350 degrees. Pat the steaks completely dry with a paper towel while you heat up the pan or the griddle. If the pan or griddle is new or very dry, wipe the surface with a paper towel soaked in olive oil. If the pan or griddle are seasoned this step may not be necessary. Carefully sear the steak on both sides and the edges. Do not let the meat sit on the hot surface for more than a few seconds. Immediately place the steaks into a shallow baking dish with a cup of wine. Bake in the oven for 7-10 minutes (7 for rare, 10 for medium rare) Remove and flip the steaks. Return them to the oven for another 7-10 minutes on 350. Remove the baking dish, cover with a cotton towel or a lid of some sort. Let the meat rest for a few minutes before serving. Enjoy!

Fried Okra

Courtesy of Springview Farm


1 to 2 quarts of okra, sliced in about 3/4″ thick disks
1 cup flour
1 cup cornmeal
1/2 tsp each sea salt & garlic powder
1 tsp each pepper & oregano
3 eggs, well beaten
Enough olive oil to fill 1 to 2″ in your frying pan

Slice okra. Begin heating oil over medium heat while preparing other ingredients.

Blend all dry ingredients in pie plate or similar dish with a fork until mixed well.

Dredge okra slices in egg, then in flour mix forming a batter on the okra pieces.

Place okra in pan gently in a single layer to keep from burning yourself. When brown on bottom, use a spatula or slotted spoon to gently turn the okra. When brown on other side, remove from oil and place on a plate covered with paper towels.

For each additional amount you need to fry, you may need to add oil, remove excess batter, and/or lower heat. Enjoy!

Brown Rice Couscous, Goat Cheese and Shiitake Zucchini Blossoms

Recipe courtesy of

12 zucchini blossoms
1 cup cooked brown rice couscous or quinoa
1/4 cup shiitakes, sauteed in olive oil
1 Tbs goat cheese, crumbled
1 Tbs parsley, chopped
1 Tbs basil, chopped
1 tsp oregano
Salt and pepper to taste
1 clove of garlic
2 Tbs Olive oil
Juice of half a lemon
1 Tbs butter

Mix together the cooked couscous, cooked shiitakes, goat cheese, fresh herbs. Season with a bit of salt and pepper and taste it. Adjust seasoning.

Stuff the blossoms with about 1-2 tsp of the mixture and roll the tops to seal in the filling.

Heat the olive oil in a large non stick pan. Cook the garlic clove slowly until it infuses the oil and then remove it. Brown the stuffed zucchini blossoms for about 1 minute on each side. Add the lemon juice. Turn the heat off and add the butter. Swirl the pan to create a bit of a sauce. Serve immediately.


Recipe courtesy of

The classic Mexican street food of grilled corn slathered in a creamy chili and lime-spiked sauce with cheese.


  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/2 cup finely crumbled cotija or feta cheese, plus more for serving
  • 1/2 teaspoon ancho or guajillo chili powder, plus more for serving
  • 1 medium clove garlic, finely minced (about 1 teaspoon)
  • 1/4 cup finely chopped cilantro leaves and tender stems
  • 4 ears shucked corn
  • 1 lime, cut into wedges


  1. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
  2. While coals heat, combine mayonnaise, sour cream, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until homogenous and set aside.
  3. When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
  4. Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.

Tomato Rainbow Bruschetta with Basil Ricotta

Courtesy of

Stunning, yet super-simple appetizer. Your guests will devour them. I call for 5 different colors here, but just yellow, orange and red will still be beautiful. Don’t be concerned about the green tomatoes – there are lovely heirloom varieties that are ripe when green (such as the Green Zebra shown in the photos accompanying this recipe) — should be easily found at a well-vendored farmers’ market. Their flavors are usually bright, sweet, and lightly tomatoey. The yellow tomato, by the way, is a Yellow Pineapple, which has red streaks throughout — it’s a beaut. (In case you’re curious, the other tomatoes used here are Jaune Flamme (orange), Costoluto Genovese (red), and Black Krim (purple).)


  • 1 French or multigrain baguette, sliced in half lengthwise
  • olive oil, for brushing
  • 1-2 large garlic cloves, split in half
  • 1/2 cup ricotta cheese (homemade is best)
  • 8-10 fresh basil leaves, chopped
  • 5 large heirloom tomatoes, one in each color of green, yellow, orange, red, pink/purple/dark red, sliced thinly and evenly
  • flaky sea salt (like Maldons) and freshly ground black pepper


  1. Brush the cut sides of the baguette very lightly with olive oil. Toast on the grill or under the broiler until lightly golden, and remove from heat. Rub the garlic clove halves on the cut sides of the bread.
  2. Stir the ricotta until smooth and creamy, then fold in the chopped basil. Spread over each baguette half, edge to edge.
  3. Starting with the green tomatoes, shingle the tomato slices neatly on each baguette half, followed by yellow slices, then orange, red and pink/purple/dark red.
  4. Sprinkle liberally with salt and pepper. Finish with a drizzle of olive oil, if desired.
  5. Slice each baguette into 2″ wide pieces with a sharp, serrated knife, or if you’re feeling extra fancy, into triangles (cut into the baguette on a diagonal in one direction, then again in another to form a triangular piece. Continue down the loaf with the same alternating cuts).
Prep Time: 20 minutes       Toast time: 2-4 minutes       Yield: varies, depending on the size of the baguette