Ingredients:
Directions:
Contributed by Gina Davidson
For the marinade:
· 1/3 cup fig balsamic vinegar
· ½ cup orange juice
· ¼ cup low sodium soy sauce
· 2 garlic cloves, crushed
· 1 lb. flank steak, or steak of your choice
For the Salad:
Mixed Greens
1/2 red pepper, sliced thin
Toasted sliced almonds
Your favorite Asian dressing (try Oli+Ve sesame oil mixed with honey ginger balsamic)
· Mix the marinade together in a ziploc bag big enough to hold your steak as well.
· Add steak and let marinate overnight in the fridge.
· Remove from marinade (and discard the marinade).
· Grill or broil your steak until desired doneness.
· Once the steak is done, let the steak rest for 5 minutes. Then slice on the diagonal.
Mix your salad greens and toppings. Assemble your salads – and top with dressing.
Submitted by: Kimberly Campbell Recipe adapted from The Charming South Kitchen
Note* This is a gluten-free/dairy-free recipe with additions (in parentheses) for those who don’t have allergies
Ingredients:
Directions:
contributed by: Caitlin Davidson (for more gluten free/ dairy free recipes go to www.caitlinsarahdavidson.blogspot.com)
Ingredients:
Preparation: The authentic recipe for egg plant parmigiana calls for fried slices of eggplant, but for this lighter version, bake the slices 9cut from the long side about 3/8’ thick) on a sheet of parchment paper for about 15 minutes at 375 degrees F. Make the tomato sauce by sautéing the chopped onion, celery, and carrot in a little Olive oil. Add the tomato puree and abundant basil leaves. Slow cook for about one hour. Coat a baking pan with olive oil, arrange the egg plant slices on the bottom, cover them with some of the tomato sauce (not too much), dot with mozzarella pieces, a few fresh basil leaves, and cover with another layer of egg plant slices. Repeat the procedure two more times, ending with the tomato sauce, mozzarella, and abundant freshly-grated parmigiano. Bake until the top is crunchy. Courtesy of Stones Throw Winery
Ingredients:
· 4 – boneless skinless, preferably free-range chicken breasts, butterflied and pounded to 1/4″ thick
· 4 pieces of thinly sliced provolone cheese
·2 medium shallots, thinly sliced
· 3 garlic cloves minced
·1 tablespoon drained capers
·2 tablespoons chopped flat leaf parsley
·1/2 cup white wine
·1/2 cup chicken stock, preferably homemade
·1 teaspoon kosher salt
·fresh ground pepper to taste
·1 cup all purpose flour for dredging
·1/2 cup really good quality, super fresh, high oleic, low FFA, high phenol extra virgin olive oil with a throaty-peppery kick (400+ smoke point)
Preparation:
Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper on both sides. Lay each breast out flat and lay a piece of cheese on each breast. Roll as tightly as possible. Being careful not to unroll each breast, dredge in flour.
Add the breasts to the hot oil until golden-brown on all sides, once again turning carefully so as not to unroll the breasts. (Some cheese may ooze out of the ends of the roll and this is o.k. as long as it doesn’t begin to burn in the oil)
Once the breasts are golden brown, and have cooked through (about 5 minutes per side) and have lost their pinkness, remove to a plate and cover to keep warm.
Drain off all but a couple tablespoons of olive oil from the pan. Place back over medium-high heat and add the shallot. Saute for approximately two minutes, scraping up any browned bits from the bottom of the pan. Add the garlic, saute for another minute, then add the wine, continuing to scrape up any frond from the bottom of the pan.
Add the chicken stock and capers, continue to simmer until the sauce is reduced by half and slightly thickened. Taste and adjust the seasoning with additional salt and fresh ground pepper if desired. Add the breasts back to the pan, spooning sauce over the tops, to warm for another minute, and then serve sprinkled with flat leaf parsley over polenta or pasta, if desired.
Serves 4
Courtesy of Rachel Bradley-Gomez