Steak tacos and frittata with Buckley Healthcare Center

Buckley HealthCare Center provides a full range of extended health care services designed to maximize the well-being and independence of their patients, and they also have a delicious restaurant for both residents and visitors! Buckley Healthcare Center’s Seasons Restaurant Head Chef Mike Harrison showed us how to make Steak Tacos with a Mango Avocado Salsa, and an Asparagus Frittata.

Buckley Healthcare Center
95 Laurel Street

Call (413) 774-3143 or visit

Steak Tacos

3 tablespoons of Soy Sauce
1 tablespoon Finely Grated Garlic
1 tablespoon finely grated ginger
warm corn tortillas
diced fresh pineapple
thinely sliced red onion
cilantro leaves

1. In a small bowl, whisk the soy sauce with the garlic and ginger. Brush the mixture all over the steak and season lightly with salt and pepper. Let stand for 20 minutes.

2. Heat a large cast-iron skillet. Add the steak and cook over high heat, turning once, until charred on the outside and medium-rare within, about 6 minutes. Transfer to a carving board and let rest for 5 minutes. Carve the steak against the grain and serve in warm corn tortillas with diced pineapple, sliced red onion and cilantro leaves.

Mango Avocado Salsa

avocado – peeled, pitted and diced
1 lime, juiced
1 mango – peeled, seeded and diced
1 small red onion, chopped
1 habanero pepper, seeded and chopped
1 tablespoon chopped fresh cilantro
salt to taste

1. Place the avocado in a serving bowl, and mix with the lime juice. Mix in the mango, onion, habanero pepper, cilantro and salt.


Stovetop Asparagus Frittata

7 thin asparagus spears, cut on the diagonal into 2 inch pieces
1 tablespoon extra-virgin olive oil
Kosher Salt
2 ½ tablespoons unsalted butter
¼ cup minced shallot
3 large eggs, preferably organic
1 ounce thinly sliced prosciutto, torn into pieces
2 tablespoons crème fraiche, at room temperature
Freshly cracked black pepper
1 tablespoon freshly grated Parmigiano- Reggiano cheese

1. Preheat oven to 400. On a rimmed baking sheet, toss the asparagus with the olive oil, season with salt and roast for about 10 minutes, stirring occasionally, until tender.
2. In a small non-stick skillet, melt 1 tablespoon of the butter. Add shallot and cook over moderately low heat, stirring occasionally, until softened, 3-4 minutes. Transfer the shallots to a small bowl; wipe out the skillet.
3. In a medium bowl, whisk the eggs with 1/4 teaspoon of salt and 2 teaspoons of cold water. In the skillet, melt the remaining 1 1/2 tablespoons of butter over moderately low heat. Pour in the eggs and cook without stirring until the edge of the frittata has set, about 3 minutes. Using a heatproof rubber spatula, lift up the edge of the frittata and tilt the pan to allow the uncooked eggs to seep underneath. Continue gently cooking the frittata in this way until almost no egg runs when you tilt the pan.
4. Immediately scatter the shallot, prosciutto and asparagus over the frittata and slide it onto a serving plate. Top with the crème fraîche, pepper and grated cheese and serve warm.


Promotional consideration provided by: Buckley HealthCare Center