Sunday, June 4, 2017

Ohiopyle in Style

Who wouldn't love a summer afternoon picnic in the forest with only the sound of a rushing creek behind you?  Today's adventure was at Ohiopyle State Park near Farmington, Pennsylvania in the Laurel Highlands.  Our menu featured baked flank steak with mushrooms and Spelt Tabbouleh.  I've learned the cooking method that produces the most tender flank steak is baking in a broth, covered, for 2 hours at 350F.  I baked this one in 1 cup apple juice, 1 cup beef broth and 1/4 cup tomato paste.  The original recipe for the tabbouleh called for farro and tomatoes of which I had neither, so my recipe is an adaptation.  The fresh mint really makes the salad!

Spelt Tabbouleh

(Serves 4)

Cook spelt in water until tender.  (I cooked mine in 2 cups of water in my counter top pressure cooker for 45 minutes.)
1/4 cup spelt

Saute garlic, celery, carrots and squash in olive oil for 5 minutes.
2 tablespoon green garlic, minced
1/4 cup celery, diced
1/2 cup carrots, peeled and diced
1/2 cup yellow squash, diced
1 teaspoon olive oil

Steam broccoli and bok choy in water in microwave for 2 minutes.  Drain and add to sauteed vegetables.
1/2 cup chopped broccoli
1/4 cup chopped bok choy

Stir in drained and cooled spelt, herbs, juice, cucumbers and olive oil.
1 tablespoon parsley, snipped
1 tablespoon fresh mint, snipped
Juice from 1 lemon
1/3 cup cucumber, diced
1 tablespoon olive oil



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