What I would cook for Matt Harvey.

Helloooooo! It’s been a hot minute since I featured two of my favorite pieces of this blog: “Celeb Crush” and a “Boyfriend Recipe”, so I figured why not combine the two for something steamy, plussss…. did I mention I have a giveaway? A FREE FOOD giveaway?! Yes!!

But before we get into that fun stuff, let’s pick up what hottie Matt Harvey is throwing down (baseball puns!). Let me paint the landscape for you: I enjoy going to baseball games, but mainly because I’m willing to do just about anything for a chili cheese dog and an icy beer.

I’m not a huge Mets fan, so I’ll be clear here… I had no idea who Matt Harvey was until I saw him on Watch What Happens Live. While it was revealed on the show that he “dates” a lot of models, he was also sexily coy and I pretty much loved every second of it.

Aside from the model-thing, the other downside to having a crush on Matt is his name. If you’re new here, welcome, and all you need to know is that I’ve dated WAY too many guys named Matt in my life and they are all complete douchers.

But that’s the glory of the celeb crush, right? We (me) get to suspend reality and dream on, like the fool that I am! So, a few fun facts about Mr. Harvey:

  • Birthday: March 27, 1989
  • Position: Pitcher
  • Went to college before being drafted by the Mets
  • Set a record during his debut game for 11 strikeouts
  • He is a huge hockey fan and loves the New York Rangers (le siiigggh)

So, what would I cook for Matt Harvey even though he can buy something that may taste a million times better? I would cook Harissa Steak Tacos with smashed beans, ginger slaw, and lime-dressed kale. I actually made this earlier this week, as all of the organic ingredients were delivered to me from Green Chef.

These. Are. Delicious.

These. Are. Delicious.

And that, my friends, is what I’d like to give away today: organic ingredients for meals delivered right to your door, for FREE! I’ve been ordering from Green Chef for about three months now, and I love it. You get to choose how many meals (by meal they mean serving) you want delivered, and set your preferences. You can change your food preferences as often as you want, or skip weeks if you’re not feeling it, and there’s NO penalty for it.

I generally have my preferences set on “omnivore” and I get ingredients for 6 meals each week; however, most of the time, it ends up being enough ingredients for 9 meals. Usually the box (which is right on my doorstep and packed with ice packs) has two recipes with meat, and one vegetarian. Some of my favorite meals I’ve gotten so far include:

  • Poached Tuna Salad, with Spinach Salad and Olive & Red Pepper Couscous
  • Chickpea Shawarma Salad, with Cucumber & tomato millet, olives & pine nuts
  • Sweet & Sour Chicken with Black quinoa, edamame, ginger, pineapple & pepper
  • Greek Gyro Flatbread with Baba ghanoush, ground beef, tzatziki & feta
  • Pumpkin-Stuffed Shells with Spinach & walnut-parsley pesto, orange-chard salad

So, you’ll get the ingredients and then you cook the meals at your leisure. All of the ingredients are pre-measured, and organized with color-coordinated labels. Some of the ingredients are even prepped for you (chopped, mixed, etc.), so it makes the meals pretty fool-proof. But seriously, no catch with the free meals – I really just want other people to try this delicious stuff!

I have three free gifts to give away, so if you’re interested, shoot me your email address using the form at the bottom of this post. I’ll draw numbers tonight at 10pm Central time, and announce the winners in tomorrow’s blog! The Green Chef email with the free meals will be delivered to the email you provide, so keep that in mind.

In the meantime, I’ve got the recipe for those fantastic Harissa Steak Tacos I’m going to make for Matt Harvey on our fantasy date, where of course, he’s going to fall madly in love with me.

INGREDIENTS

  • 10 ounce grass-fed sirloin steak
  • 6 organic corn tortillas
  • Organic red cabbage slaw
  • 1 tablespoon organic harissa spice blend
  • Organic lime, jalapeño & red bell pepper
  • 1 (15-ounce) can organic cannellini beans
  • 4-5 leaves organic Lacinato kale
  • 3 tablespoons organic pepitas
  • Organic creamy ginger dressing

DIRECTIONS

Preheat oven to 350 degrees. Pat sirloin steak dry with a paper towel. Season both sides with harissa spice blend, salt, and pepper. Set aside. Zest half of lime with a microplane (or on small holes of a box grater) into a small bowl; reserve. Cut lime into wedges.

Remove center rib from Lacinato kale. Roll leaves into a large “cigar” and slice across into about ¼-inch wide ribbons. Place in a medium bowl. Squeeze juice of one lime wedge over kale. Drizzle with about 1 tablespoon olive oil. Massage kale with hands (or tongs) to break down fibers. Salt and pepper to taste.

Place red cabbage slaw in a large bowl. Drizzle with half of the creamy ginger dressing. Add pepitas. Season with salt and pepper. Stir to combine. Cut jalapeño in half lengthwise. Remove seeds and stem. Small dice desired amount of jalapeño (or omit) and red bell pepper into about ¼-inch pieces.

Heat about 1 ½ tablespoons cooking oil in a medium sauté pan over medium heat. Add bell pepper and desired amount of jalapeño (or omit) to hot pan. Stir. Cook 2-3 minutes, or until peppers have softened, stirring occasionally.

Open, drain, and rinse cannellini beans. Add beans to pan with peppers. Add reserved lime zest. Squeeze juice of another lime wedge over pan. Stir. Reduce heat to medium-low. Mash about half the beans with the back of a cooking spoon. Cook 2-3 minutes, stirring occasionally. Salt and pepper to taste. Keep warm on back of stovetop, off heat.

Place corn tortillas on foil. Sprinkle with water. Wrap foil over tortillas. Warm in oven 10 minutes.

Meanwhile, heat about 1 tablespoon cooking oil in a small sauté pan over medium-high heat. Add steak to hot pan. Sear 4-5 minutes on each side, or to desired doneness. Transfer steak to cutting board and let rest at least 3 minutes.

Cut steak against the grain into about ¼-inch thick slices. Pile beans and slaw on each plate. Serve three tortillas each. Place kale in each tortilla and divide steak between tacos. Drizzle remaining creamy ginger dressing over tacos to taste. Garnish with lime wedges. Enjoy!

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Posted on March 10, 2016, in The Recipe and tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink. 1 Comment.

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