Recipes

Grilled Thai Beef Salad

Marinade: 1 lb. flank steak or skirt steak
2 cloves garlic, minced
1/2 cup olive oil
2 1/2 Tbls. soy sauce
marinade at least 6-8 hours or overnight, grill meat to medium doneness. Cut steak across the grain into very thin slices.

Dressing:
¼ cup soy sauce
2 garlic cloves, minced
1 tsp. lemon zest
1 Tbls. sesame oil
½ cup salad oil (canola or grapeseed)
pinch of red pepper flakes (optional)

2 heads butter lettuce or spring mix

Garnish:
Toasted almonds
Green onions, bias cut
mandarin oranges

To Assemble: Place greens on plate, top with steak, and top with toasted almonds, oranges and green onions, pour dressing over. Serves 4-6.

Tuna and White Bean Salad

1 6-ounce can white albacore tuna, drained
2 Tbls. chopped red onion
3 Tbls. chopped fresh parsley
1 Tbls. chopped fresh rosemary
8 ounces cooked Great Northern Beans; cooked
½ cup olive oil
1 Tbls. balsamic vinegar
salt and pepper to taste

Whisk together olive oil, balsamic vinegar and herbs. Mix in beans, onion and tuna. Season with salt and pepper. Serve on a bed of greens. Serves 4.

Cabbage Rolls

1 head of cabbage
11/2 cup cooked rice
1 egg
¼ cup onion, finely chopped
¼ cup green pepper, chopped
11/2 tsp. garlic, minced
1 pound lean ground beef
1 tsp. Worcestershire
Salt and pepper

24 ounces tomato sauce
11/4 cup chicken stock
Salt and pepper

Sour cream

Bring a large pot of water to a boil. Core cabbage and boil cabbage about 5 minutes, pulling outer leaves off with tongs continue cooking cabbage as outer leaves become easy to remove, drain.

In a large bowl combined cooked rice, egg, onion, green pepper, garlic s&p and ground beef. Place about ¼ cup of meat mixture in center of each cabbage leaf (divide meat into 12 portions), roll up tucking ends. Place in dutch oven or crock pot, lined with remaining leaves. Whisk together tomato sauce, stock, salt and pepper, pour over cabbage rolls.
Cook in crockpot for minimum of 1 1/2-2 hours.
Serve with a dollop of sour cream. Makes 12 rolls, serves 6.

Cheeseburger Pie

1 unbaked pie crust-9”
1 lb. Ground beef (or ground turkey)
1 tsp. salt
1 tsp. oregano
1/4 tsp. pepper
½ cup bread crumbs
1 cup tomato sauce
¼ cup chopped green pepper

Cook ground beef, season with salt and pepper. Drain ground beef and stir in oregano, green pepper, breadcrumbs and tomato sauce.

Cheese Topping:
1 egg
½ tsp. dry mustard
¼ cup milk
2 cups shredded cheddar cheese
½ tsp. Worcestershire

Mix egg and milk then add dry mustard, worcestshire and cheese.
Turn ground beef mixture into piecrust and top with cheese mixture. Bake 425 degrees for 25-30 minutes.

Mango Mustard Glazed Chicken

4 boneless chicken breasts
½ cup flour mixed with ½ tsp each: basil, thyme
salt and pepper
¼ cup olive oil
1 mango diced
1 cup pineapple juice
½ cup peach preserves
½ cup white wine
2 Tbls. Dijon mustard
1 Tbls. soy
1 ½ Tbls. cornstarch

Dredge chicken in flour. Heat olive oil and sauté chicken until browned. Whisk remaining ingredients in a bowl (except mango). Remove chicken and add mixture, cooking until thickened. Add mango and chicken. Serves 4. Serve with rice.