What’s On Your Grocery List?

Phase two of our new column – What’s on Your Grocery List? – commences with jewelry designer Jennifer Fisher. But what’s a grocery list if not a guide to your weekday meals? Here’s some inspiration from Fisher’s trip down the aisle, as well as three recipes you can make from it…tacos and lamb chops anyone?





Lime and Cilantro Marinated Steak Tacos 

-1 lb grass fed steak cut into 1/2″ strips

– Juice from 1 lime

– 2 TBSP chopped cilantro, plus more for garnish

– 1 TBSP Soy Sauce (optional)

– 1/4 cup olive oil

– Tortillas, warmed

– 1/4 cup red onion, thinly slice

– 1 lime, cut into wedges

– 1 avocado, sliced 1/4″ thick

Season steak with salt and pepper. Combine olive oil, lime juice, cilantro, and soy sauce if using. Cover steak with marinade and let sit in the refrigerator for 1 hour.

Heat a sauté pan over medium-high heat and add enough olive to lightly coat the bottom of the pan. Sear steak strips on both sides until done.  Place a few strips in a warm tortilla. Garnish with red onions, avocado, and cilantro.



Fresh Greens with Homemade Chive Croutons

For Salad:

– 2 heads fresh romaine, rinsed, dried, and torn into bite size pieces

– 1/2 cup Feta, crumbled

– 4 scallions, thinly sliced

– 1 pint baby heirloom tomatoes, cut in half

– Juice from half a lemon

– 2 TBSP olive oil

– salt

– pepper

– Chive Croutons, for garnish

In a bowl toss together greens, tomatoes, scallions, and feta. Drizzle with olive oil and lemon juice, toss to coat. Season with salt and pepper. Garnish with croutons.

For Croutons

– 1/2 french baguette cut into 1″ cubes

– 2 TBSP olive oil

– 1/4 cup chives, minced

– salt

– pepper

Preheat oven to 400 F.

In a bowl, toss together bread, olive oil, chives, salt, and pepper. Spread out in an even layer on sheet pan covered with parchment paper. Bake until golden brown. Cool and reserve in an air tight container until use.



Rack of Lamb with Kale Sautéed in Bacon

For Rack of Lamb:

– 1 Rack of Lamb, frenched

– 1/4 cup fresh mint

– 4 cloves garlic, peeled

– 1 slice Canyon Gluten-Free Bread

– 1 TBSP olive oil

– Salt

– Pepper

Preheat oven to 375 F.

In a food processor, pulse mint, garlic, olive oil and slice of bread until evenly combined.

Season lamb with salt and pepper. Coat lamb with mint, garlic, and breadcrumb mixture. Place on a pan fitted with a rack. Cover bones with aluminum foil to prevent burning. Roast in oven for about 45 minutes or until lamb has reached an internal temperature of 145 degrees.

For Kale:

– 1 package of pre-rinsed kale, or 2 bunches fresh kale, trimmed and torn into pieces

– 4 oz bacon, cut into pieces

Heat a sauté pan over medium heat. Add bacon and cook until browned. Remove bacon and place on paper towel to drain excess fat. Add kale to pan and sauté in rendered bacon fat until tender and slightly wilted. Season with salt and pepper. Return bacon for just a minute to re-heat. Remove from heat and serve. Serve on a platter underneath rack of lamb.

*Photographed by Alli Shepherd