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Steak Salad

28 Aug

Coming home from vacation is always hard, and with summer drawing to a close, all those free lazy afternoons are leaving too. This is one of my favorite ways to eat steak leftovers, because it is healthy, visually appealing, and fantastic taste wise.  It is easy to make and if you have pre-cooked steak it can take less than thirty minutes. We used to bring this salad to picnics because it is perfect for on the go meals. It works well to have a nice hearty cool meal, especially during the heat. For other variations of this recipe go to epicurious.com. Enjoy!

Ingredients:
1 Pound Slender Green Beans, trimmed
6 Cups Mixed Lettuce (about 6 ounces)
4 Cups Cherry Tomatoes, halved
½ Cup plus 1 Tablespoon Olive Oil
3 Tablespoons Balsamic Vinegar
3 8-9-Ounce Flank Steaks
1 Cup Crumbled Blue Cheese

Method:
1. Prepare barbeque (medium-high heat).
2. Cut off the tops and bottoms of the green beans, and put them in a bowl of boiling water for four minutes or until crisp and tender. Drain, and then transfer to a bowl of ice water.
3. Mix olive oil and vinegar in a small bowl. Combine strained beans, and tomatoes, and evenly pour the oil mixture over.
4. Brush steaks with the remaining oil and sprinkle salt and pepper. Grill to desired goodness, about four minutes, then slice crosswise into strips.
5. Layer lettuce, followed by the green bean mixture, topped with steak and blue cheese.
Served 4-6

*SUBSTITUTIONS
Add in 1¼ Cups Pitted Black Olives.
New York style steak for Flank Steak

Pasta Salad

28 Jul

The summer heat has finally truly arrived and as we enter August, the temperature promises to keep on climbing. When the summer heat starts to really kick in, it is time to bring out cool summer salads. This tangy dressing compliments the tortellini in a unique way and the overall result is delicious! I made this for a light summer dinner, but it works just as well the next day for lunches. Pasta Salad is a family recipe that was inspired by Sunset magazine. It takes ten minutes to make, and can be chilled for twenty-four to forty-eight hours before serving. Enjoy!

Ingredients:
4 Cups Broccoli Flowers
1 Jar Marinated Artichoke Hearts
4 Cups Cooked Cold Tortellini or Ravioli
1½ Cups Sliced Mushroom
1 ½ Cups Halved Cherry Tomatoes
1 Tablespoon Red Wine Vinegar
1 Tablespoon Dry Basil
2 Teaspoons Lemon Juice
1 Tablespoon Dijon Mustard
½ Teaspoon Pepper

Method:
1. Boil water on the stove in a large pan. Add broccoli, and cook until tender-crisp, about one minute. Drain broccoli, rinse with cold water, and drain well. Set broccoli aside to cool.
2. Strain the artichoke hearts, setting aside the marinade. Prepare dressing by adding salad oil to the marinade until the mixture is equal to 1/3 of a cup. Stir in red win vinegar, basil, lemon juice, and pepper.
3. In a large bowl, combine the tortellini, mushrooms, and tomatoes; add the dressing and mix well.
4. Before serving add broccoli to tortellini mixture, and mix lightly. Season with salt to taste.
Serves 4-6

*SUBSTITUTIONS
Add the artichoke hearts from the marinade
Add 1 Can of drained, pitted ripe olives

Summer Salad

22 Jul

My family and I are active locavores, which means that we try to eat only locally grown food. Obviously there are some exceptions, like my dad won’t go without his morning coffee, and I won’t give up bananas. One of the best parts of eating locally, is that you end up eating seasonally as well. For me, one of the best parts of summer is the seasonal fruit. This summer salad combines five of my favorite summer fruits and whenever I taste it, it feels like summer. I made this for the kids I babysit and they loved it! These kids were not particularly fans of fruit, but they could not get enough of this salad. It takes little to no time, makes plenty to share, and it is a big favorite. This salad is a great side dish for almost anything. I like to pair it with a turkey sandwich and baked chips.

Ingredients:
½ Watermelon
2 Cups Raspberries
2 Cups Blueberries
2 Cups Blackberries
2 Cups Strawberries

Method:
1. Using a sharp knife slice the watermelon in cubes.
2. Wash and dry the berries, then check for any rotten berries.
3. Chill the salad until time to enjoy.
Serves 6 -7

*SUBSTITUTION
Honeydew for Watermelon
Any berries for grapes, oranges, or pineapple
-Any berry can be taken out without substitution-