By now you already know that my husband is a beef farmer and he and our four year old daughter love beef. Right?

Here's something you probably didn't know (because I haven't had a chance to tell you yet!). I'm a member of Food Bloggers of Canada! Although my blog is not strictly a Food Blog, I do post quite a bit about food. I love sharing recipes and trying new things. I'm in love with all things foodie. Whether it be fave restaurant finds, exciting new recipes, or even kitchen gadgets, I'm all over it! To me, sharing a meal is all about spending time with loved ones.

As part of Food Bloggers of Canada, there are some great opportunities for members. Anyone attending the Food Bloggers of Canada Conference in April? I can't wait for that!

My first opp as a member is a Summer Fresh opp! This is exciting for so many reasons! 1) I am a big fan of Summer Fresh Salads! 2) Summer Fresh has launched Fresh Sauces! The line-up is tantalizing!
We were sent a fabulous Wok to cook with, as well as the entire Summer Fresh Sauces line-up:

• 3 Peppercorn - A traditional peppercorn sauce made with a blend of 3 peppercorn varieties and real Burgundy red wine
• Butter Chicken - A rich and buttery Indian sauce made with stewed tomatoes, real cream and ginger
• Cranberry Madeira - Authentic Portuguese Madeira sweet wine expertly blended with whole cranberries and traditional spices
• Mushroom Marsala - A traditional marsala sauce made with a blend of Cremini Porcini and button mushrooms
• Thai Curry - An authentic Thai sauce made with fresh coconut milk, lemongrass and spicy chili peppers

Because Hubby and Little One wanted beef, and because I was craving Thai food, I decided to make Thai Beef Curry!

Can I tell you how fragrant the house was with the mouthwatering aroma of the lemongrass and spicy chili peppers?

{Thai Beef Curry}

Ingredients:
1/2 lb to 1 lb beef, cubed into bite sizes
1 onion, sliced
1 tomato, diced (or a small can of diced tomatoes)
1-2 potatoes, peeled and diced (if you're worried about carbs, omit the potato or don't eat this dish with rice)
Whatever other veggies you like - make sure they're diced/cubed (eggplant, okra, etc all work well with this dish)
Spinach if you wish
Summer Fresh Thai Curry
a bit of oil

* I added red and green pepper, because that's what I had on hand.

Cooked rice (Something fragrant, like Jasmine. We had Basmati rice, so I used that)

Instructions:
Heat oil in wok and brown beef.
Add onion and cubed potatoes. The potatoes take a little longer than the other veggies to cook.
Add remaining veggies. Let cook until tender.
Stir in contents of one container of Summer Fresh Thai Curry.
Let cook on med heat until meat is tender and veggies cooked.

Serve with rice and salad.

The Summer Fresh Thai Curry was a hit with my family! It was so fragrant and flavourful, and creamy with the coconut milk! It was a tad on the spicy side for Little One, who loves all things spicy. Not bad for a four year old gourmet gourmande! She wanted to eat it though, and every time she felt the spice was too much, she'd take a swig of milk! Too cute!

Can't wait to try out the rest of the Summer Fresh Sauces! Check in again for more recipes! 

Disclosure -  I was given the complete line of Summer Fresh Sauces and a non-stick Wok in order for me to come up with some exciting recipes and try out the new sauces. All the thoughts and opinions on this blog are honest and my own.