Sustainable Steak, Seafood on Shoestring!

(CBS)  He's a five-star chef from the Lone Star State.

John Tesar will be sharing his love of delicious, healthy foods that are also good for the Earth when he opens a restaurant he'll be calling Tesar's Modern Steak and Sustainable Seafood outside Houston later this month.

Its menu will be made up of 100 percent sustainable food products.

The eatery's Web site says it will feature "stylish contemporary cuisine with a menu that focuses on fresh, local, green food sources," with "zero-waste food ethics." The site says it will only have grass and grain-fed beef and "earth-easy seafood." It quotes Tesar as saying "modern steak" is "not only tastier, but healthier."

As "Chef on a Shoestring" on "The Early Show Saturday Edition," Tesar tried to prepare a three-course meal on our recession-busting budget of only $35.

And Tesar will be automatically tossing his chef's hat into our "How low Can You Go?" competition. The "Shoestring" chef whose ingredients total is lowest will be invited back to make our all-out year-end holiday meal!

Menu

• Heirloom Tomato and Watermelon Salad with Feta

• Turkey Meat Loaf with Rustic Tomato Sauce

• Lemon Tart

FOOD FACTS

Heirloom Tomatoes: Like a valued family heirloom, the seeds from these specific varieties of tomatoes have been passed down from generation to generation. Unlike the red, round tomatoes we are used to seeing in the store, heirlooms have not been genetically engineered to look perfect, be disease-resistant, be mass produced, etc. Enthusiasts will tell you that heirlooms still taste like "real" tomatoes. They are bursting with flavor. Unfortunately, they're only available for a very short amount of time each year.

RECIPES

Heirloom Tomato and Watermelon Salad with Feta

INGREDIENTS:
5 assorted or 2 pounds assorted heirloom tomatoes
1/4 of a seedless watermelon
1/2 cup Greek feta cheese
Salt and pepper
2 tablespoons basil
2 tablespoons dill
2 tablespoons parsley

For Dressing:
1/2 cup olive oil
1/4 cup rice wine vinegar
Season with salt and pepper

METHOD:

Slice tomatoes and equally share between 4 plates.

Cut watermelon into cubes and place on top of sliced tomatoes.

Sprinkle feta cheese equally among plates on top of tomatoes and watermelon.

Pick just the herb leaves, leaving stems behind and garnish each salad with equal amount of dill, basil leaves, and parsley. Season with kosher salt and pepper.

For Dressing:
In a mixing bowl gently whisk rice wine vinegar into olive oil and season with salt and pepper to taste.

Dress salad with one and 1/2 tablespoons of seasoned vinaigrette and serve.

For more recipes, go to Page 2.

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[1wildthings]

What did he wrap the meat loaf in?