RollinGreens Classic Salt & Pepper ME’EAT Slices on top of garlic bread served with a dollop of horse radish cream sauce and chives.

Serves 4-6 people

Ingredients

For Salt & Pepper ME’EAT

• 1 Bag RollinGreens Salt & Pepper ME’EAT
• 2 cups water
• 2 tbsp olive oil

For the House Radish Cream Sauce

• 1 cup sour cream
• 2 tbsp horse radish
• ¼ tsp sea salt

For Garlic Bread

• ½ fresh baguette
• 2 tbsp butter
• 1 tbsp olive oil
• 1 clove garlic

For the Garnish

• 8-12 sprigs chives

Instructions

1. For the Salt & Pepper ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
2. Add the entire contents of the Salt & Pepper ME’EAT and stir well.
3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
4. For the ME’EAT steak, with cellophane, place two cups of cooked ME’EAT in the center of a large piece of cellophane and fold over itself to make a tight cube shape (like a steak). Place baking tray in the freezer for 10 minutes, to allow them to harden.
5. For the garlic bread, in a medium small pot, heat to low and add butter and oil.
6. Preheat oven to 400 Degrees F. Cut baguette into ½ inch slices and place onto a baking tray. Chop garlic and add to the pot with a touch of sea salt. Remove from heat after two minutes of cooking and add garlic butter/oil to each piece of bread. Bake for 5 minutes or until the edges are golden brown.
7. For the horse radish cream sauce, in a small mixing bowl, add sour cream, horse radish, and a touch of salt and stir.
8. For the ME’EAT slices, remove (steak) from freezer and cut ¼ inch slices and place back onto the baking tray without the cellophane and bake slices for 3-5 or until hot. Remove slices from oven and place each slice on each piece of garlic bread.
9. Place a dollop of horse radish cream on top of ME’EAT slices. Chop chives and place on top of each piece of garlic bread.

-Enjoy Chef Ko