A Simple Plate

[Rusty James]

Prime sirloin, jasmine rice (buttered), kale salad, and asparagus (buttered).

Yum!


ir

 

[Brad Olson]

I respectfully disagree with your description of said plate as "simple". I suggest "pretty darn good" as an alternative.

 

[Ron De Hoogh]

I respectfully disagree with your description of said plate as "simple". I suggest "pretty darn good" as an alternative.

I concur!

 

[Ken Barth]

Very nice!

 

[Cliff Bartlett]

Great looking plate Rusty. Really like your sides too.

 

[Rich Dahl]

Rusty, I would love a plate like that, I really wouldn't call that simple for sure.

 

[Rusty James]

Thanks, all!

I really love jasmine rice. An in-law from Thailand introduced us to it, and it's about all we eat anymore. The asparagus is fresh, and the kale salad is rich. I marinated the sirloin for two days, and I grilled it on the Q.

 

[Peter Gallagher]

yummy - that looks really good!

 

[Rusty James]

In case anyone's interested, here is the kale salad recipe.

We use gram scales a lot, so that is why the kale is weighed in grams. I think it measures out to two bunches. We also omitted sugar as much as possible.

This recipe has to be refrigerated after mixing. 100 grams of salad is equal to 300 calories. You can play with the oil content if it seems like too much, and you can use any oil to your liking.

Kale, raw	200​	g
Brussels sprouts, raw	1​	lb
OCEAN SPRAY CRAISINS Dried Cranberries 50% Less Sugar	5​	oz
Pan roasted pecans, chopped	8​	oz
Avocado oil	0.75​	cup
Cider vinegar (we use Bragg's)	0.25​	cup
GREAT VALUE Sugar Free Syrup	4​	tbsp
Coleman dry mustard	1​	tsp