Mother's Day specials and more...

In honor of Mother's Day we have plenty of great specials this week.  We have an oven-ready garlic and rosemary stuffed pork loin that is amazing. Our Flank Steak and Ribeyes will be on special as well. Whip up a salad with our fresh local spinach or grill up some of our local organic asparagus for a tasty side dish.

Recipe of the Week:

Stuffed Flank Steak

What Can I Bring/A Cookbook by the Junior League of Northern Virginia
(Available at the Organic Butcher for $17.99)

2     pounds flank steak                                          
1/4  tsp paprika
1    tsp salt
1/4  tsp pepper
1/4  tsp mustard
1/4  tsp ground ginger
1     tsp Worcestershire sauce
1/4  cup butter
2    chopped onion
1    cup bread crumbs
1/4  tsp salt
2    T chopped parsley
3    T chopped celery
1    large egg, lightly beaten
      Vegetable oil
2    T all-purpose flour
1    cup water or stock
1    cup red wine

• Combine paprika and next 5 ingredients.  Coat steak with dry mixture.
• Melt butter in a skillet over medium heat; add onion and saute until tender.  Add the breadcrumbs and next 4 ingredients to onion, stirring well.  Spread mixture over steak; roll loosely and tie with string.
• Sear steak on all sides in hot oil in a skillet.  Transfer to a baking dish, reserving oil in skillet. 
• Add flour, 1 cup water or broth, and wine to oil in skillet, stirring until smooth.  Pour mixture over steak.
• Bake steak, covered at 325 for 1 1/2 hours.

Enjoy!