Kale Salad (with craisins in place of currants)
Steak – from The Food Lab
This was a very quick dinner to prepare. The flank steak was grass fed and brought to us via the Braise RSA. The corn came from a trip to the West Allis farmers market last Saturday. And, the Tomato Tart? Well, that was from Kelley’s work on Sunday night (the tomatoes were from our garden).
Everything was delicious. The corn was super sweet. The meat was nice and beefy. And the tart was refreshing and fruity!