CliqueClack Food
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Ribeye with cherry tomato brie sauce, green beans and squash

Feast your eyes on our Friday night dinner. It was worth a little (and I mean a little) extra effort to have a special meal worthy of an entire bottle of red wine.

I give the credit to Keith for this one, because I would have just done takeout after this busy week. But seeing as he was willing to make this ribeye steak with sauteed grape tomatoes and brie, the least I could do was something beside steamed green beans.

After blanching the green beans, I sauteed them with garlic, sliced scallions, chopped Roma tomatoes and chopped Kalamata olives. When done, I sprinkled with a bit of fresh parley and some freshly grated pecorino romano cheese.

We rounded out the meal with half a butternut squash, simply baked at 400 degrees until tender, with a bit of olive oil.

Simple, but with just a few special touches to make our meal feel more like a weekend feast than a weeknight necessity eat.

Photo Credit: Debbie McDuffee

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