Protein Share August 20

This week's share will introduce you to Pike.  A wonderful fresh water fish that is firm, sweet, and flavourful.  You can fry it, bake it, turn it into tacos, chuck it in a stir fry, pop it on the bbq.  Have leftovers?  Because pike is so firm, it makes great fake tunafish sandwiches, fake tuna salad or just reheat. When I was traveling in Trinidad and Tobago years ago, the local street food was bake and shark.  Basically a fried fish sandwich.  The firm texture of Pike perfectly replicates the firm fish used in those sandwiches.  mmmm.   Check out the recipe here. This week's protein share to have. Pike, wild caught in northern Manitoba.  This pike is filleted by wonderfully skilled workers in Northern Manitoba who have learned from their ancestors the best way to process fish.  Barry, from whom we purchase the fish, has set up a government inspected fish processing plant near the Pas Manitoba.  He employs the local community, keeping the skills and traditions of fish processing alive.   We are very proud to be selling his sustainably harvested fish. Grass fed beef steak. - Grass fed, freely ranged, fed no growth hormones, no animal by products and no antibiotics in the feed ration. Remember, grass fed beef is lean.  Please follow these instructions for a fabulous steak. How to cook your Grass Fed Steak- On the BBQ. - Heat BBQ to high, to get the grill hot.  Turn down to low.  Place room temperature steak (seasoned to your liking) on grill.  Close lid and time for 2-3 minutes.  Turn steak, close lid and time for 2-3 minutes.  Remove steak from grill, place on a plate, cover and let rest for 3 minutes.  Serve. On a pan - Preheat your oven to 350 degrees. Heat a grill pan to medium high. Place room temperature steak (seasoned to your liking) on the pan. Let cook for 1.5-2 minutes Flip steak and let cook for another 1.5-2 minutes Place pan in the hot oven, let cook for 3 minutes. Remove pan from oven, place steaks on cutting board and let rest for 2 minutes.  Serve