I love to cook (and eat) as much as I love running and the process of finding healthy new foods and recipes is somewhat of a hobby. I've always wanted to share some of my food creations, so when I make something yummy I'll share it here. After a delicious brunch on Mother's Day, we headed to one of the first outdoor Farmer's Markets of the season. We were going to see what was in early season and decided to buy some local grass fed beef ribs, asparagus, and homemade cilantro lime pasta. With these ingredients ($18 in total) we crafted a meal. Having never made ribs before, we turned to our favorite cooking guru Alton Brown for help:
With ingredients on hand we made a rub (brown sugar, chili powder, black pepper, onion powder, paprika and salt) and sauce (tomato paste, vinegar, lime juice, ginger, garlic, honey, cloves, and a beer). The sauce called for Worcestershire sauce but I like to avoid the corn syrup in commercial made Worcestershire, so we used other ingredients above in the sauce to improvise. After rubbing, refrigerating, adding the sauce and braising the ribs for 2 hours in the oven we had ourselves some delicious ribs. We served with the cooked pasta tossed with sautéed asparagus, onion, shallot, yellow cherry tomatoes, and pesto.
I love the experience of creating a meal around what is fresh and local, of course it's healthy, supports local farmers and its also fun to be inspired and creative with what to eat.