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Arizona Grown Produce and Meats Make Summer Grilling Even More Delicious! Find Some Here!!

May 7, 2010

Steaks on the Grill

 Cooking outdoors during the summer is an American tradition as popular as turkey on Thanksgiving and fireworks on the 4th of July. Nothing says summer quite like sitting around the grill with friends and family, enjoying the abundance of fresh vegetables, fruits, meats and herbs that the season brings.

Whether you’re making steaks or just some good old-fashioned burgers, Arizona farmers and ranchers can provide you with the highest quality beef and produce for your summer cooking needs.

McGibbon King Ranches LLC is one such ranch, as they raise and sell natural and grass-fed beef.  Their grass-fed beef has very little fat, a mild flavor and up to six times the level of omega 3’s found in salmon.  If you prefer natural beef, they can provide you with a very tender and flavorful cut of meat, as it contains a bit more fat.  A Bar H Farms is also a reliable provider of grass fed beef, as they strive to produce meat and breeding stock in an ecologically sound, healthy and profitable manner. They rigorously pursue flavor, texture and marbling characteristics in their beef.

If you’re not a meat eater, there are dozens of local produce providers that deliver the freshest summer fruits and vegetables including berries, cucumbers, beans, melons and nectarines, and more. Desert Roots Farm in Queen Creek has plenty growing for your summer cooking. They pride themselves in being a Community Supported Agriculture (CSA) farm, which is a partnership aimed at connecting local farmers with local consumers. All of their produce is grown without the use of pesticides or synthetic fertilizers, and they even make weekly deliveries to their customers.

And for those who love to incorporate some sweet berries into summer recipes, Silva Farms  is a perfect place to go.  Their blackberry season is in full swing, and they also offer tangelos, peaches, apples and more. Visitors at Silva Farms can take an educational tour around the farm while tasting their famous blackberry wine.

Below are just some of many summer recipes that are fresh and seasonal. For more recipe ideas, go to and search by your favorite summer ingredient!

Sizzling Summer Recipes

Gilda’s Smothered Burritos

2.5 cups red or pinto beans prepared with salt pork

1 lb ground beef

1/2 tsp Garlic Powder

1 cup Salsa


Salt & Pepper

10.5 oz Prepared Red Enchilada Sauce

1 Tbsp Chili Powder

1/2 tsp Garlic Powder

1/2 tsp Pepper

3 tsps onion powder

1 1/2 teas salt

1 cup water

1 1/2 Tbsp Flour


Beef and Bean filling: Cook your beans with salt pork (1/3 lb). Depending upon method allow 2-4 hours. Do not drain beans; you will need bean broth for later. Fry hamburger over medium high heat adding seasoning and salt and pepper to taste. Drain off the fat, leaving a little for flavor. To this add the salsa and simmer for about 15 minutes. While the beef simmers with salsa, prepare your bean sauce. In a blender puree about 1 cup of the prepared beans with 1/3 cup of the bean broth and 3 T. of Red Chili Sauce. Blend until smooth and creamy with an easy to pour consistency. This makes about 2 cups of sauce. Continue your beef filling by adding the remaining beans. Simmer the mixture mashing slighly, for another 15 minutes. If a little dry, add more salsa or bean broth to your liking. Turn to low and keep warm.

Red Chili Sauce: Add all seasoning to enchilada sauce and bring to a boil. Add 1 cup of water with 1 1/2 T flour to thicken sauce. Simmer for 30 minutes.

Burrito toppings: Shredded Cheese (pepper jack or Colby jack), Avocado, Sour Cream, Lettuce, Tomato, Olives, Green Onions.

Provided by: Stefanie Smallhouse,

5th Generation Rancher

Discover other farmers and ranchers on


Spanish Rice with Bacon

4 slices Bacon

1/4 cup green pepper, chopped

1 cup onion, chopped

2 1/2 cups tomatoes, diced

1 cup rice

1/2 cup water

1/2 tsp salt

dash pepper

2 tsp sugar


Cook bacon, green pepper and onion until light brown. Add remaining ingredients and stir well. Bring to a boil; reduce heat. Cook covered 25-30 minutes or until rice is tender.

Provided by:Nancy Brierley

Grilled Steak with Marinade

Flank Steak, Top Round or similar thin cut of steak

1/4 cup olive oil

4 garlic cloves

1 tsp cumin

1 tsp salt

1 tsp pepper

1 tsp cayenne pepper



Place steak in glass casserole dish. Pour all ingredients into a bowl, mix and pour over steak. Make sure marinate coats both sides. Cover with plastic wrap, marinate for at least 30 minutes. Marinate overnight for a richer flavor. Grill for 5 minutes on each side. Remove from heat and let sit for at least 5 minutes. (If you cut right away all the juices will run and you will end up with a tough steak.) Slice diagonally against the grain and serve.

Provided by Fill Your Plate


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