Garden fresh pesto with home-grown basil, and garlic. Chandler walnuts, from the local Farmer’s Market, that I sprouted and dried, Sciabica’s olive oil, artisan parmesan cheese, unrefined sea salt, and fresh ground Black pepper.  My beautiful home-grown from seed heirloom Tuscany eggplant, lightly coated with local Sciabica’s olive oil, and grilled to perfect tenderness.  Local, Open Space* grass-fed ground beef grilled briefly along side and given nice char marks. All spectacularly topped with our local, world famous Fiscalini’s farmstead artisanal raw milk bandage wrapped award winning cheddar, (which is almost impossible to stop eating). To finish them off I gave them a nice hot toasting under the oven broiler.

Grilled Grass-fed Beef & Grilled Eggplant with Home-made Pesto & Fiscalini’s Best Cheddar

• Make https://pamstacticalkitchen.com/2013/05/22/hand-cut-pesto-2/  Hand Cut Pesto or use a ready-made one with ingredients you trust.
• Good quality local olive oil, best with lest amount of processing.
• Fresh from, garden, Farmer’s Market, or Co-op Eggplant
• Quality local cheese
• Local  grass-fed ground beef
• Unrefined sea salt

Clean and slice eggplant about 1/3-1/2 inch thick, coat with olive oil & a touch of salt. Make a 1/2 inch thick or so beef patty. Grill both, just charring the beef on one side, not cooking thru. When done remove and spread a layer of the crumbled beef, then Pesto over grilled eggplant, top with grated cheese, and broil until golden.

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