Issue link: https://www.e-digitaleditions.com/i/997127
farm406 50 By Chandee Bomgardner Strawberry Cucumber Salad Life can be so hectic in the summer with haying season, harvest, town jobs, camps for the kids, and just everyday life on the farm or ranch. Why not make meal time a little easier by "Cooking Once and Eating Twice". Try this delicious flank steak, cook two, eat one for dinner and keep the other for a tasty sandwich piled high with thinly sliced flank steak, red onion, bread and butter pickles and some creamy horseradish spread for a bit of a kick. For the perfect side to that barbecued flank steak, boil some red potatoes and use half to make mouthwatering caramel potatoes. This mouthwatering sidekick, with its perfect balance of sweet and savory and an added touch of rosemary, will make your taste buds beg for more. Use the remaining potatoes to whip up a summer comfort potato salad. Imagine a loaded baked potato with all of the fixings; sour cream, cheddar cheese, bacon, green onions, and ranch, transformed into a side salad, the perfect companion to a flank steak sandwich. For a lighter side option, we added a fresh garden salad, with strawberries, blueberries, red onion, feta or goat cheese (optional) with just a hint of mint and tossed with a light vinaigrette style dressing. To finish off either meal, try this super easy, mouth watering dessert that simply calls for a box of cake mix and a can of raspberry pie filling. Top it with a fluffy cream cheese frosting, almonds and fresh berries and bam! --feel those taste buds ignite! R E C I P E S Photography By Sara Young R E C I P E S Cook Once... Eat Twice!