– White and Purple Bell Peppers from Deep Meadow Farm

Just across the river in Weathersfield, Vermont, John and Kyle Cohen’s Deep Meadow Farm is a large Certified organic farm offering a wide range of produce and berries. Products are available in food coops and farmers markets as well as at their farm stand, which also offers local meat, poultry and eggs.

Ingredients:

1 12-16 oz Porterhouse steak

1 cup chopped White&Purple bell peppers

1 cup chopped onion

1/2 cup chopped garlic

1 cup shredded Mozzarella cheese

1/2 cup shredded Parmesan Reggianito cheese

2 Rosemary & Sea salt bagels, sliced in half

Romano Green Beans

Sea Salt, Kosher flake & Black Pepper, table grind

Extra virgin olive oil

For the Dressing:

1/3 cup balsamic vinegar

3-4 tbsp cream cheese

1/2 cup olive oil

Steps:

Coat the Porterhouse steak with olive oil, then generously salt & pepper each side. Grill steak for about 8 min each side on medium high heat.

As steak is cooking – add the peppers, onions & garlic to the grill with a drizzle of olive oil and a couple generous pinches of salt & pepper. Grill for about 10 min until softened and lightly charred.

Drizzle a little olive oil on each side of the bagel halves and toast on grill at medium heat for about 3-4 min each side.

Steam the Romano green beans in a pot for about 7-10 min. Remove and toss with salt & pepper.

Remove steak from grill and slice thin – about 12 small slices.

While bagel halves still on the grill, top each one with some of the peppers, onions and garlic mix, 3-4 steak slices and 1/4 of the mozzarella cheese. Remove from grill once cheese has melted and plate. Sprinkle Parmesan Reggianito on top of each half.

Lay some beans next to the bagel steak bomb.

In a small pot over low heat whisk together the dressing ingredients until they are well blended and creamy. Drizzle dressing over the Romano beans.

Serve & Enjoy!