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View printable version of this recipe View all Field-Fresh Recipes BEEF FAJITA PASTA Serves 4 Beef Fajita Pasta: 1 lb. Bionature pasta 1 avocado 1 lemon, juiced 3/4 lb. Bubba’s beef tenderloin 1 medium red bell pepper, julienned 1 medium yellow bell pepper, julienned 1 small red onion, thinly sliced 1 jalapeno, seeded and chopped 2 cloves garlic, minced 1 tsp. red pepper flakes 1 tsp. dried oregano 1/4 C. olive oil 1 C. Seeds of Change pasta sauce 1/4 C. cilantro, chopped 1/2 C. fresh mozzarella balls, cut in half 1/4 C. sour cream 2 green onions, chopped Cook pasta according to package instructions. Drain, toss with a small amount of olive oil and set aside. Cut avocado in half, remove seed, peel and cut into cubes. Place in a small bowl and coat with lemon juice. Cut the tenderloin into 1/4 inch thick, 1/2 inch wide and 2 inch long strips. Heat olive oil in skillet, add the tenderloin strips. Saute 2 minutes. Turn strip over and sauté another 2 minutes. Add the garlic, onion, and julienned peppers. Saute another 2 minutes. Add the pasta sauce and oregano, bring to a simmer. Add the jalapeno, red pepper flakes, cilantro, fresh mozzarella and avocado. Cook 2 more minutes. Divide among serving plates. Garnish with chopped green onions and sour cream. Mixed Field Greens Salad: 1/2 C. olive oil 1 Tbsp. sugar 1/2 tsp. chili powder 1/4 C. lemon juice 3 C. mixed field greens 1/4 C. chopped red bell pepper 1/4 C. yellow bell pepper 1/4 C. grape tomatoes, cut in half 1/4 C. jicama, peeled and julienned Whisk together the olive oil, sugar, chili powder and lemon juice. Season with salt and pepper. Toss together with the field greens and veggies just before serving. Grocery List: Bionature pasta Bubba’s beef tenderloin Red & Yellow bell peppers Garlic Red onion Jalapeno Grape tomatoes Lemon Avocado Green onions and fresh cilantro Sour cream Fresh mozzarella Seeds of Change pasta sauce Olive oil Red pepper flakes and dried oregano (bulk spices) Chili powder (bulk spices) Mixed field greens Jicama |
