Grilled Steak & Veggies

Grilling potatoes brings out their sweetness in an incredible way! This recipe makes enough for 4 people and really beats going to an expensive steakhouse!

Ingredients:

• 4 steaks (NY strip, ribeye, or filet mignon are best here)
• Marinade of choice
• 8 medium red potatoes
• 1 medium onion
• 1-2 tablespoons dried rosemary
• 1/4 cup extra virgin olive oil
• Nonstick cooking spray
• Salt, pepper to taste

Directions:

1. Marinate the steaks for several hours in a marinade of your choice.
2. Preheat the grill (gas or charcoal) and maintain a temperature of ~375F.
3. Grill the steaks (close the lid of the grill) on both sides on indirect heat until desired doneness (when flipping the steaks, brush with leftover marinade). Keep warm in foil.
4. Meanwhile, quarter the potatoes (do not peel) and parboil (cook about 5 minutes). Strain all the water and place in a large mixing bowl.
5. Slice the onion into short, thin strips and add to the potatoes.
6. Add dried rosemary, salt, and pepper. Dress with olive oil and mix well.
7. Spray a slotted skillet with nonstick cooking spray and place the vegetables on it. Grill on direct medium-low heat 10-12 minutes or until grill marks are visible. ENJOY!!!

Garden Radish & Eggs Salad

Ingredients:

• 1 bunch (1/2 lb) garden radishes
• 2 eggs
• Mayonnaise or sour cream
• Salt, pepper to taste
• Dill

Directions:

1. Wash and finely chop the radishes.
2. Boil, peel, and cut the eggs.
3. Add salt, pepper, and mayonnaise (or sour cream).
4. Mix everything, sprinkle with dill, and serve.

Cod & Horseradish Salad

This is for all the fish lovers that like a little kick!
Ingredients:

• 1/2 lb (250 g) cod fillet
• 4-5 medium potatoes
• 2 cucumbers, peeled and seeded
• 1/4 lb (100 g) prepared horseradish
• Mayonnaise to taste
• 2 teaspoons white distilled vinegar
• 1/8 lb (50 g) green onion
• Salt, pepper to taste

Directions:

1. Cook the fish (in a skillet, oven, or on the grill) until ready, cool, and cut. Put in a large mixing bowl.
2. Put the potatoes into a large saucepan, add enough water to cover the potatoes. Bring to a boil and cook 25-30 or until fork tender.
3. Cool and peel the potatoes. Chop the potatoes and cucumbers and add to the fish.
4. Add mayonnaise, horseradish, vinegar, salt, pepper, and chopped green onions. Mix and ENJOY!!

Italian Sausages with Peppers & Onions

This is for when you want something more than just a hot dog!

Ingredients:

• 1 package uncooked Italian sausages, hot or mild
• Water
• 1 red bell pepper
• 1 large onion
• Salt, pepper to taste
• Condiments of choice (ketchup is really good here)
• Hot dog buns (preferably from the bakery section)
• 2 tablespoons extra virgin olive oil

Directions:

1. Cook the sausages in a large skillet filled with water (enough to cover the sausages) on medium heat 45-60 minutes (more water should be added throughout cooking if too much evaporates).
2. Slice the onion and pepper into long, thin strips and add to the skillet.
3. When there is almost no more water in the skillet, add extra virgin olive oil.
4. Add salt, pepper to taste. Cook together until the onions and peppers are tender.
5. Brown the sausages on both sides. Serve in hot dog buns with condiments of your choice. ENJOY!!

BBQ Burgers

So much healthier than going to a fast-food restaurant! (This makes enough for 4 burgers).

Ingredients:

• 1-1.5 lbs ground beef (80/20 ground chuck or sirloin)
• 1 egg
• 1/4 cup bread crumbs
• 1/4 cup BBQ sauce (use your favorite)
• Dried parsley and freshly ground black pepper, to taste
• Nonstick cooking spray
• 8 tomato slices
• 4 medium lettuce leaves
• 8 thinly-sliced onion rings
• 4 hamburger rolls (or bakery bread of your choice - pumpernickel is great for this)
• Condiments of choice

Directions:

1. Lightly beat the egg. Add bread crumbs and BBQ sauce; mix well.
2. Add ground beef and mix. Form into 4 patties.
3. Sprinkle dried parsley and black pepper on top of each patty.
4. Cook the burgers on a preheated grill over medium heat on both sides, until desired doneness. (Grill on aluminum foil (to keep the juices), previously sprayed with nonstick cooking spray).
5. When serving, spread the insides of both bread slices (you can toast them for an even better flavor) with condiments of choice.
6. Add lettuce, tomato, and onion slices on each slice. Place the burger patty on one slice, add some more condiments on the patty, and cover with the other bread slice. ENJOY!

Garden Salad with Balsamic Vinaigrette Dressing

A great starter to any meal! (This makes enough for 4 people).
Ingredients:

• Green leaf lettuce, washed and drained (enough to make 6 cups when shredded)
• 4 hydroperfect tomatoes on the vine, washed (sold in a plastic package in the vegetable section of your grocery store)
• 1/2 large cucumber, washed, peeled and seeded
• 1/2 cup black olives
• 1/2 cup garbanzo beans (chick peas)
• 4 teaspoons chopped onion
• 2 rings canned pineapple in 100% juice (optional)
• 8 slices canned beets (optional)
• 1/2 cup roasted nuts (optional)

Dressing:

• 2 parts aged balsamic vinegar (use the best kind you can find)
• 1 part extra virgin olive oil
• Salt, pepper, garlic powder, and dried basil or parsley to taste

Directions:

1. Shred the lettuce and divide evenly among 4 prepared salad bowls (about 1.5 cups each).
2. Cut the tomatoes (1 each) and cucumber (1/8 of cucumber each) and add to the bowls.
3. Add 1/8 cup garbanzo beans, 1/8 cup black olives, and 1 teaspoon chopped onion to each bowl. If desired, add 1/2 ring of canned pineapple, 2 beet slices, and 1/8 cup roasted nuts to each bowl.
4. Sprinkle with a little bit of dressing when serving (add more if desired). ENJOY!!

Dressing:

1. Combine the olive oil, vinegar, and spices in a bottle.
2. Shake well before serving. (You can vary the amount of dressing you want, keeping the 2:1 vinegar to olive oil ratio).

Vegetable Marrow Caviar

This is a great vegetarian appetizer!

Ingredients:

• 1 medium vegetable marrow
• 1 tomato
• 1 sweet pepper (red or green)
• 1 carrot
• 1 onion
• Vegetable oil
• Salt, pepper to taste

Directions:

1. Finely chop the onion and fry in vegetable oil in a skillet until slightly golden.
2. Peel and grate the carrot, add to the onion.
3. Peel the marrow and remove stem and seeds from the pepper. Chop them finely and add to the same skillet.
4. Add the chopped tomato, salt, and pepper.
5. Stew the vegetables until ready (about 20-25 minutes).
6. Serve with bread or as a garnish.