2 cloves garlic, minced 2 tablespoons lemon juice 1 tablespoon finely grated orange rind 1 tablespoon lemon rind 1 tablespoon dry mustard 1/2 teaspoon salt and pepper 1 pound beef grilling steak (1 inch thick) For the salsa: 1 cup halved strawberries 1 cup whole blueberries 2 tablespoon liquid honey 1 tablespoon balsamic vinegar 1 tablespoon mint leaves 1 small japapeno pepper, seeded and finely diced 1/4 teaspoon grated ginger In a food processor, combine berries, honey, vinegar and mint leaves. Process until coarsely chopped. Stir in jalapeno and ginger. (Salsa can be covered and refrigerated for up to 2 hours). In a small bowl, combine garlic, lemon juice, grated citrus rinds, mustard, salt and pepper. Spread mixture onto both sides of steak. Place steak on greased grill over medium high heat; close lid and cook turning once, for 5 to 7 minutes per
photo credit: larryjh1234 via photopin cc When it comes to a healthy meal from mother nature, it doesn't get much better than this. Ingredients: 2 pounds corned corned beef 6 carrots 1 medium turnip 6 potatoes 3 parsnips 1 head cabbage Directions: Cover corned beef with cold water and allow to soak overnight. Drain water from meat and fresh water. Bring to a boil and reduce to a simmer for about 2 hours. Peel carrots and parsnips. Cut in half lengthwise. Cut peeled potatoes in half and turnip into thick slices. Cut cabbage into large wedges. Wash vegetables in cold water. Add vegetables to the meat about 30 minutes before the meat is cooked.
Ingredients: 1/2 cup vegetable oil 1/4 cup soy sauce 3 tablespoons honey 2 tablespoons white vinegar 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder 1 1/2 pounds boneless beef sirloin steak, cut into 1 inch cubes. 1/2 pound of fresh mushrooms 2 medium onions cut into wedges 1 medium sweet red pepper cut into wedges 1 medium green pepper, cut into wedges Hot cooked rice Directions: In a large resealable plastic bag, combine the first 6 ingredients; add the steak. Seal the bag and turn to coat, put in fridge over night. Drain and discard marinade. On 12 skewers, put meat then vegetables, one at a time. Grill, uncovered, over medium heat for 12 to 14 minutes until meat is done. Serve with rice. For more delicious steak, try these options: Summer Steaks with Fresh Berry Salsa Broiled Steak Fried Steak - Koon Ko Ki
photo credit: texascooking via photopin cc For the sauce 3 or 5 ripe tomatoes, organic if possible, peeled, seeded, and chopped 1 small onion, finely sliced 1 tablespoon cider vinegar 1 clove garlic, finely chopped 1 tablespoon chili powder 1 teaspoon salt 1/8 teaspoon cayenne For the ground beef 1 pound ground beef 1/2 teaspoon salt For the garnishes 2 avocados, sliced 1 onion, finely chopped 1/2 bunch cilantro, chopped 2 tomatoes, organic if possible, chopped 3 cups shredded romain lettuce 2 cups grated cheddar cheese For the tacos 1 dozen corn tortillas Oil for frying To make the sauce: Simmer the tomatoes, onion, cider vinegar, garlic, chili powder, salt, and cayenne in a medium saucepan over low heat until the tomatoes and onions are soft. Remove from heat. While sauce is simmering, brown the ground beef in a skillet. Drain
Ingredients: 1 slender chorizo (or pepperoni) sausage cut in about 40 slices 1 raw egg yolk 1 recipe Empanadilla dough Preheat oven to 400 degrees. Divide the dough in two. Roll out half; place sausage slices on rolled dough, pressing them down slightly. Roll out other half of dough and put it over the sausages. Using a cookie cutter or a thin edged glass, cut out a circle around each sausage slice large enough to leave a margin of dough around the sausage. Pinch the edges of the two halves together, brush tops with beaten egg yolks diluted in a little water, prick pastries with a fork, and bake in a 400 degree oven for 15 to 20 minutes or until brown.