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Recently the man pretty much outdid himself. Mark made a steak salad. And inspired by my favorite salad at The Café, he used green beans, mushrooms, onions and blue cheese.

Pan Fried Steak Salad with Green Beans

16 oz flank steak
1 small onion, diced
8 oz mushrooms, sliced
1 c green beans, snipped
8 oz blue cheese
lettuce or greens of choice (arugula is amazing for this)
vinaigrette dressing

Heat a large pan over medium/high heat. Drop steak into pan and sear both sides. Season with salt and pepper.  Reduce heat and cook to desired done-ness.  Remove steak from heat and let rest on plate.

Throw mushrooms, onions and green beans into the same pan and sauté over medium heat until cooked through.

Cut steak into smaller pieces. Toss steak with vegetables.  Serve steak and veggies over greens and sprinkle with blue cheese and dressing*.

*I don’t use dressing on this salad. The cheese and steak juices make sort of a dressing by themselves.  Also, Mark added red peppers to his salad and his turned out prettier.

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I finally moved on from my gouda apple sandwiches. It took me a few months. But I think I found a replacement — still involving fruit.

Amazing Chicken Salad

1 boneless skinless chicken breast, cooked and shredded
1/4 c craisins
1/4 c walnuts
8 oz plain yogurt (I like Kalona organic)
Dash of pepper

Mix ingredients together and chill.  Can be used for sandwiches or on lettuce for an amazing salad (no dressing!).

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And I wouldn’t really classify this as cooking either.

Mark’s busy with work this week, so I’ve been whipping up my own concoctions that I would say are just about as awesome as his.

Beet and Feta Salad with Prosciutto …

Pickled beets meet goat cheese and the salty crispy yummyness that is prosciutto.

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