Back to the Garden Gameplan

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Day 1
Roasted Asparagus Soup with Sun-Dried Tomato and Parmesan Croutons

Day 2
Garlic Peppercorn Brisket

Day 3
Beef Soft Tacos with Garlic Avocado Cream and Roasted Asparagus Salsa

Weeknight Dessert
Frozen Key Lime Pie

Meal #1
Roasted Asparagus Soup with Sun-Dried Tomato and Parmesan Croutons

• Cut 4 slices of bread into 1-inch cubes and place onto a greased baking sheet.


• Sprinkle the bread cubes with Parmesan. Set aside.


• On another greased baking sheet, place 4 bunches asparagus. Season the asparagus with salt and pepper and drizzle with olive oil.


• Place both of the baking sheets into the oven and roast.


• Heat oil in a large saucepan over medium-high heat and add chopped leeks and chopped garlic. Cook until soft.


• Once softened, add bay leaves and fresh thyme leaves and season with salt and pepper.


• Next add boiling stock and bring to a simmer.


• Remove the asparagus and the croutons from the oven.


• Dice the asparagus and add 3/4 of the pile to the saucepan, reserving the rest for the Roasted Asparagus Salsa.


• Add cooked potatoes to the pot and continue to simmer.


• When finished, remove the bay leaves and puree, using an immersion blender, until smooth.


• Ladle the soup into bowls and garnish with sun-dried tomatoes and Parmesan Croutons.

Meal #2
Garlic Peppercorn Brisket

• Season brisket with crushed, mixed peppercorns and salt.


• Roll the season brisket into a mixture of flour and garlic powder to coat.


• Add oil to a preheated Dutch oven and the seasoned brisket and cook for about 5 minutes on each side.


• Once the brisket is ready, add quartered wedges, shallots, garlic cloves, roughly chopped rosemary leaves, baby carrots, red wine, warmed beef stock and cover with lid.


• Reduce the heat to medium-low and cook for about 3 hours until fork tender.


• Once finished, slice all of the brisket and add half to a platter with the vegetables. Reserve the other half for the Beef Soft Tacos.


• Ladle some of the reserved braising liquid from the pot of the brisket. Taste and enjoy!

Meal #3
Beef Soft Tacos with Garlic Avocado Cream and Roasted Asparagus Salsa

• In a large skillet over medium heat, add: shredded reserved brisket, chili sauce, canned diced green chilies and chili powder and simmer.


• Meanwhile, mash together: avocado, roasted garlic and sour cream. Season mixture with salt and pepper and set aside.


• Add to a medium bowl, toss to combine: diced tomatoes, reserved asparagus, lime juice, cumin, chopped cilantro, salt and pepper, to taste.


• Top warmed tortillas with the warmed meat mixture, shredded cheese, shredded lettuce, avocado cream and asparagus salsa. Taste and enjoy!

Weeknight Dessert
Frozen Key Lime Pie

• In a bowl, whisk together: whipped cream, sweetened condensed milk and key lime juice.


• Spoon the mixture into a prepared graham cracker pie crust and smooth the surface with a spatula.


• Place the pie into the freezer until firm, about 30 minutes.


• Remove set pie from the freezer and slice. Grate fresh Key lime or lime zest over the top and enjoy!