Flank Steaks and Creamed Kale
with Sunchokes Two Ways
Flank steak has an excellent flavor and texture to serve as the main component of a meal, turned into fajitas, or sandwiches. Sunchokes are also a favorite of mine, providing earthy and crisp flavor to salads when fresh or great depth of flavor when roasted.
Sunflower seeds, toasted
This recipe comes from Blue Apron.
Gourmet treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.
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