Asparagus, Spinach and Fennel Salad – Peggy Sturch

If you don’t like fennel use Belgian endive

Just reduce the quantity of vegies for two but keep the dressing for another day.


1 small fennel bulb trimmed


8 ounces asparagus trimmed

6 cups spinach



2 tbsp mayonnaise

2 tbsp white wine vinegar

1 tsp chopped fresh tarragon ¼ tsp dried

¼ tsp finely chopped garlic

1/3 cup olive oil

salt and pepper


Cut fennel in half and remove core. Cut very thin using a mandolin or sharp knife. Place in a bowl and sprinkle with salt and let set for 30 minutes.

Bring a pot of water to a boil. Add asparagus and cook for 2 minutes (crunchy tender) Drain under very cold water. Cut into two inch pieces.

Whisk dressing ingredients together.

Combine asparagus and spinach in bowl. Drain and rinse fennel, at dry and add to asparagus and spinach. Toss with dressing.

Bourbon & Brown Sugar Marinated Steak– Peggy Sturch

1/2 cup soya
1/3 cup bourbon or any other whisky
1/3 cup brown sugar
1 Tbsp Dijon
1 tsp hot sauce (eg Tabasco)
1 small flank, strip lions, sirloin. (actually any steak)

Combine marinate ingredients in large zip lock. Put in steak for 30 minutes or longer if a tougher cut.
Remove steak and shake off excess and grill and grill to your desired degree on doneness.
Meanwhile out left over marinate in a small sauce pan and boil until syrupy. (About 3 minutes)
Cut meat into slices, drizzle some sauce on top. Left overs good in a salad or in a sandwich.



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