something easy and delicious from my kitchen

Author Derek Maul lives, writes, and cooks in Wake Forest, NC

Okay, folks, here we go. This is essentially a PSA (Public Service Announcement). This recipe is too good and too simple not to share.

Typically I’m a “get the recipe from the cookbook” kind of a guy. But this time I take full credit. So without further ado, here goes:

First I put a bed of fresh uncooked baby spinach on each plate. Then I added some tomatoes and chopped celery. Meanwhile, I grilled a thick, succulent, amazing tenderloin steak (medium rare) as well as some gourmet mushrooms – salt before cooking (Baby Bella, Shiitake, and Oyster). Cut the hot steak into thin strips and place on the salad. Add the hot mushrooms too. Sprinkle almonds and feta cheese (freshly crumbled) over the salad. I recommend a Basil and Romano Northern Italian dressing.

I served this with fresh, steaming buttermilk biscuits.

Simple. Delicious. Satisfying. – DEREK


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Derek has published seven books in the past decade (you can find them at, and there’s always something new in the works.

Before becoming a full-time writer, Derek taught public school in Florida for eighteen years, including cutting-edge work with autistic children. He holds bachelor’s degrees in psychology and education from Stetson University and the University of West Florida.

Derek is active in teaching at his church: adult Sunday school, and a men’s Bible study/spiritual formation group. He enjoys the outdoors, traveling, photography, reading, cooking, playing guitar, and golf.

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