The Boulder Farmer’s Market has returned! Not only does this mean delicious produce, but also weekends of amazing pho! One of the food vendors, Savory Saigon, is run by a Vietnamese family. During spring and fall when the weather is a bit cooler their menu includes authentic pho. Josh and I have made friends with this family and all winter long we look forward to the days of Saturday pho. The broth is spiced perfectly, not to salty and extremely flavorful. We are looking forward to some more tomorrow!
Even though we have made it to the market the last two weekends I have not walked through to see what early produce is available for purchase. We are now part of the Boulder stroller scene and it’s a bit much to walk through herd of people while pushing a baby. Once we start to get more into a routine we will make an earlier appearance to beat the crowd but our noon arrivals have us hanging out with the masses. Josh did a run through the first weekend and came back with some beautiful looking shiitakes. We love our local mushrooms and it was a great way to start the market season!
Mushrooms, Steak, & Onion
- 1 lb sirloin, sliced into strips
- onion, sliced
- 1/2 lb shiitake mushrooms, sliced
- 2 tablespoons tamari
- 2 tablespoons stone ground mustard
- 1 teaspoon honey
- olive oil
- brown rice
- 1 cup frozen kale, cooked and drained
- Make a marinade for the sirloin strips: mix tamari, mustard, honey, s&p, and a splash of oil. Pour over steak and let marinade for at least 1 hour in the fridge.
- Cook brown rice according to package.
- Heat up a bit of oil in a large skillet. Add steak and cook a few minutes on each side until just cooked through. Remove from pan and set aside.
- Add onions to skillet and cook 5 minutes. Over medium high heat add the shiitakes. Cook until soft. Season with s&p. Mix cooked sirloin back in.
- Meanwhile mix cooked brown rice with kale and feta. Serve with mushrooms, steak, and onions.