Fall flavors are upon us!

Colorful spinach and kale are especially delicious at this time of year.

Know what’s delicious all year long?

Of course, you guessed it — steak!

And steak with spinach and/or kale is a bountiful autumnal treat.

Pair the creamed spinach dish above with any steak (may I suggest a ribeye?) and you’ll find yourself in dinnertime nirvana.

Or try this squash and kale salad with mustard vinaigrette recipe. Add some flank steak or petite diced sirloin on top and you’ve got yourself a MEAL!

Gorgeous autumn dishes are not to be missed so experiment with your own combinations of fall flavors, colors and textures. This season is the perfect setting for satisfying, beautiful meals!

Photo courtesy of KansasCitySteaks.com. 

Simply gorgeous. Delectable. Tantalizing.

Is it time to eat?

These amazing cheesy steak rolls are an incredible mix of steak, cheese, prosciutto and spinach atop asparagus.

Mmm. THIS will impress. I guarantee it.

Well, unless you are hosting vegans. Then, um, get some new friends.

Click here to read more about this eye-popping dish and its unusual origins at Wasabi Prime.

There’s a story there. Mangia!

Photo courtesy of WasabiPrime.blogspot.com.

I always like winter recipes that make me feel warm and satisfied.

And this one does not disappoint.

It’s a different take on the typical lasagna recipe. It’s got arugula and spinach mixed in with tasty ground beef.

Try this one on those freezing, wintry nights!

Beef, Arugula and Spinach Lasagna

Ingredients

• 1-1/2 lbs. ground beef
• 2 tsp. minced garlic
• 1-1/4 tsp. salt, divided
• 3/4 tsp. pepper, divided
• 4 cups prepared pasta or spaghetti sauce
• 2 cups loosely packed fresh baby arugula (about 1-3/4 oz.)
• 2 cups loosely packed fresh baby spinach (about 1-3/4 oz.)
• 1 container (15 oz.) fat free ricotta cheese
• 2 egg whites
• 2 Tbsp. chopped fresh basil
• 2 Tbsp. chopped fresh oregano
• 9 uncooked, oven-ready (no boil), lasagna noodles
• 1-1/2 cups reduced fat shredded mozzarella cheese

Instructions

Heat oven to 375°F. Brown ground beef with garlic in large nonstick skillet over medium heat 8-10 minutes, or until beef is no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings; season with 3/4 tsp. salt and 1/4 tsp. pepper. Stir in pasta sauce. Set aside.

Combine arugula and spinach. Set aside. Combine ricotta cheese, egg whites, basil, oregano, remaining 1/2 tsp. salt and 1/4 tsp. pepper in small bowl.

Spread 1 cup meat sauce over bottom of 11-3/4 x 7-1/2-inch glass baking dish. Top with 3 noodles, half of the ricotta mixture, half of the spinach mixture, 1/2 cup mozarella and 1-1/2 cups meat sauce. Repeat layers. Top with remaining 3 noodles and meat sauce.

Cover with aluminum foil. Bake in 375°F oven 45 to 50 minutes, or until noodles are tender and sauce is bubbly. Remove foil; sprinkle with remaining 1/2 cup mozzarella. Bake uncovered 5 minutes or until cheese is melted. Let stand, loosely covered, 10 minutes before serving.

Serves 6-8.

Suggestions

Oven-ready noodles and prepared pasta sauce makes this a breeze to prepare. Make double and freeze for future meals.

Photo and recipe courtesy of TxBeef.org.