Sunday supper: Smoked Pepper Striploin, Corn on the Cob, and a Beet, Arugula, Goat Cheese and Pecan Salad

This is one of those quintessential summer meals that tastes so much more amazing than usual because everything is just so fresh!

Beet, Arugula, Goat Cheese and Pecan Salad

Wash four or five small to medium sized beets from your local farmer's market or co-op. Ours are a little of both - some from the Peterborough Farmer's Market and some from our farmer's co-op, By the Bushel. Trim the tops and bottoms off. Drizzle with a bit of olive oil, then roast at 375 degrees for 45 minutes to an hour, at least until you can pierce them easily with a fork. Cover with foil and let them sit for at least fifteen minutes to a half an hour - the steam will help loosen the skins. Once they're cool enough to handle, rub the skins off with your fingers or a dish towel that you don't mind becoming irreparably stained. I like to roast off a big batch of beets on a Sunday and then use them throughout the week. 

Cut your beets into quarters if they're small, or sixths if they're a bit larger. Arrange on a plate. Top with arugula, pecans (we actually wanted to use walnuts but didn't have any), and goat cheese. Drizzle with walnut oil (or any good quality salad oil) and balsamic vinegar (the one we used is from Oliviers & Co). Season with maldon sea salt and freshly cracked black pepper.

Smoked Pepper Steak

Buy a top quality P.E.I. striploin steak from Primal Cuts. Then buy a tub of smoked black pepper from Firehouse Gourmet. Rub a small amount of black pepper (it's really strong) and some sea salt onto the steak. BBQ until rare/medium rare. Let rest for at least five minutes while you boil the corn.

Corn on the Cob

Pick up some new August peaches and cream corn from a market or roadside stall. Husk it. Bring a large pot of water to a rolling boil, add a few tbsps of salt. Add the corn and cook for five minutes or so. When the steam smells like corn, you're done.