Leave a comment below to win all the ingredients needed to make this meal (6-8 servings), compliments of Whole Foods Market.
On Sundays I like to slow down, pour a drink and make a big delicious dinner that will allow for leftovers the next day. This summer Whole Foods Market is sponsoring a series of local groceries giveaway that includes everything you need to make the featured supper yourself. This week it is Slow-cooker Asian Short Rib Tacos and Slaw with Black Beans, and Schnepf Farm peaches with Sweet Republic Ice Cream for dessert.
Asian Short Ribs:
Beef Short Ribs- 4lbs
2 16oz bottles Zenso Asian Gourmet Sauce – Soy Sesame LOCAL
1 tablespoon Eden Selected Toasted Sesame Oil
1/2 cup Ume Plum Vinegar
1 medium size piece of ginger – grated
1 head napa cabbage – sliced thin
1/2 head red / purple cabbage - sliced thin
2 serrano chilis – julienne or diced fine
1 bunch carrots – Blue Sky Farms LOCAL – grated with a carrot peeler
1 pack green onions – cut on the bias, all of the white part and half of the green
2 tablespoons mint – chiffonade
1 handful cilantro – chiffonade
1/2 cup 365 creamy peanut butter
1 tablespoon Queen Creek Olive Mill – Chili Oil LOCAL
1 package Queso Fresco from Queso Superior - LOCAL
2 small packs of Whole Foods corn tortillas
1 can black beans
4-6 Scnepf Farm peaches LOCAL
1 pint Sweet Republic Madagascar Vanilla Ice Cream LOCAL
For Ribs: Place ribs in a slow cooker and cover with Zenso Asian Gourmet Sauce – reserve 1/3 of 1 bottle .
Add just enough water to cover the ribs and cook on low for approx 8 hours or overnight. The ribs are done when the meat slides off the bone. Transfer the cooked rib meat to an oven safe dish and discard the cooking liquid and bones.
For Slaw: Adapted from this recipe. In a small bowl combine ginger, vinegar, 1-2 tablespoons of Zenso Asian Gourmet Sauce, oils and peanut butter. In a large bowl combine all other slaw ingredients and toss with dressing. You can save some of the sauce to dress noodles that can be prepared for leftovers.
For Tacos: I prefer to lightly fry the corn tortillas in vegetable oil to soften before preparing tacos. Fill soft corn taco shells with slaw, meat, a few slices of avocado and top with crumbled Queso Fresco. Serve alongside a heated serving of black beans.
For Dessert: Slice and pit peaches, sprinkle with cinnamon and sugar and place on a cookie sheet in the broiler until sugar begins to bubble. Serve with scoop of Sweet Republic Madagascar Vanilla Ice Cream.
For Leftovers: Prepare Udon noodles according to package. Mix in leftover slaw and rib meat in proportions to taste.
Leave a comment here and be entered to win all the ingredients needed to make this meal, compliments of Whole Foods Market. One reader will be chosen at random to win. Contest ends at noon Saturday, June 2, 2012.