Summer steak bites? Yes please 😍 Try out this recipe (and many more), from our “Farm to Chef” cookbook by Lynn Crawford! INGREDIENTS: Marinade ⅓ cup (75 mL) extra-virgin olive oil 4 sprigs thyme, leaves only ½ cup (125 mL) packed flat-leaf parsley leaves ½ cup (125 mL) packed cilantro 1 tablespoon (15 mL) Dijon mustard (I like Kozlik’s Sweet and Smokey Mustard) 1 teaspoon (5 mL) kosher salt 1 teaspoon (5 mL) cracked black pepper Charred Tomatoes and Onions 2 beefsteak tomatoes, cut into ½-inch (1 cm) rounds 1 medium red onion, halved through root end Juice of 1 lime 2 tablespoons (30 mL) extra-virgin olive oil 1 tablespoon (15 mL) finely chopped dill 1 tablespoon (15 mL) finely chopped chives Kosher salt and cracked black pepper To Serve ½ cup (125 mL) crumbled blue cheese Chopped chives HOW TO MAKE IT: 1. In a food processor, combine oil, thyme, parsley, cilantro, mustard, salt and pepper. Process until smooth. Slather mixture over both sides of steak, cover and let marinate in...