Summer Meal Plan

Morgan Weeks
Summer Meal Plan

Grilled Bison Tenderloin filets with Romesco  

INGREDIENTS:

ROMESCO:

  • ¼ cup almonds 
  • ¼ cup pecans 
  • 1 ½  cup roasted red peppers 
  • ¼ cup flat leaf parsley - chopped 
  • 1 lb roma tomatoes 
  • 3 cloves garlic 
  • ½ cup extra virgin olive oil 
  • 3 tbsp red wine vinegar 

INSTRUCTIONS:

Remove the Bison tenderloin from the Force of Nature packaging, pat dry, and liberally season with salt and pepper. Place the Bison tenderloin on a hot grill, and let it sear for 3-4 minutes until browned and crispy, and repeat on these steps on the other side of the tenderloin. When the tenderloin reaches 135 degrees internal, pull from the grill and let rest. Make your Romesco: Add all of the romesco ingredients into a blender and blend until smooth. Taste the mixture and add your desired amount of salt and pepper. Time to plate! Spoon and smooth over a few generous servings of romesco on a plate, top with the sliced grilled tenderloin, flaky salt, and a drizzle of olive oil.  Enjoy!  

Grilled Beef Ribeye with Peperoncini Pesto 

INGREDIENTS:

PEPERONCINI PESTO:

  • ½ cup roasted pistachios - finely chopped 
  • ¾ cup peperoncini - finely chopped 
  • 4 tbsp peperoncini brine 
  • ½ cup pitted green olives - finely chopped 
  • ¼ cup grated parmigiano reggiano 
  • ⅓ cup extra virgin olive oil 
  • Pinch of salt and a few healthy cracks of black pepper

INSTRUCTIONS:

Remove the Beef Ribeye from the Force of Nature packaging, pat dry, and liberally season with salt and pepper. Place the Beef ribeye on a hot grill, and let it sear for 3-4 minutes until browned and crispy, and repeat on these steps on the other side of the ribeye. When the ribeye reaches 135 degrees internal, pull from the grill and let rest. Make your Peproncini pesto: add all of the peproncini pesto ingredients to a bowl, and mix well with a spoon. Time to plate! Slice up the Beef Ribeye, and top with the peproncini pesto, and a drizzle of olive oil. Enjoy! 

Grilled Bison tenderloin filets with broccolini pesto 

INGREDIENTS: 

BROCCOLI RABE PESTO

  • 2 tbsp pine nuts - toasted 
  • ½ bunch Broccolini 
  • 1 cup fresh mint - chopped
  • 1 cup extra virgin olive oil 
  • 3 cloves garlic 
  • 3 tbsp freshly grated pecorino cheese 
  • 1 tsp crushed red pepper flakes 

INSTRUCTIONS:

Remove the Bison tenderloin from the Force of Nature packaging, pat dry, and season liberally with salt and pepper. Place the broccoli rabe in a bowl, drizzle with olive oil, and season with salt. Grill the broccoli rabe on a hot grill for 5 minutes until it is slightly charred. Remove from the heat and set aside. Place the Bison tenderloin on a hot grill, and let it sear for 3-4 minutes until browned and crispy, and repeat on these steps on the other side of the tenderloin. When the tenderloin reaches 135 degrees internal, pull from the grill and let rest. Make your Broccoli rabe pesto: Roughly chop the grilled broccoli rabe and place in a blender with all of the other ingredients and blend right before it gets smooth. Time to plate! Add the sliced tenderloin on a plate, and spoon the broccoli rabe pesto on top. Enjoy! 

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