Things That Warm the Heart

INGREDIENTS

For each steak you will need:

1-inch thick rib eye steak, 1–2 lbs
2 Tbsp. Kosher salt
2 Tbsp. freshly ground black pepper
4 Tbsp. canola oil
3 Tbsp. butter
2 sprigs thyme
2 bunches rosemary
2 cloves garlic, crushed

PREPARATION

Preheat oven to 250°F.

Season the steak evenly with the salt and pepper on all sides.

Place the steak on a wire rack on top of a baking sheet. Bake for 35 minutes.
Heat the canola oil in a skillet or stainless steel pan over high heat until smoking. Sear the steak on one side for 30 seconds, then flip. Immediately, add the butter, thyme, rosemary, and garlic, swirling the pan to melt the butter quickly.

Place the herbs and garlic on top of the steak, and push the steak toward the top of the pan. Tilt the pan toward you to pool the butter near the bottom. Using a spoon, continuously scoop the butter over the top of the steak for about 30–45 seconds. This helps not only flavor the steak, but also helps cook the steak faster. If you prefer your steak medium or medium-well, cook your steak longer.

To test the doneness of your steak, lightly press the tip of your left index finger to the tip of your left thumb. The fleshy area below the thumb should feel how rare steak feels pressing the surface of the steak. For medium-rare steak, touch your middle finger to your thumb and press the area below your thumb. For medium, touch your fourth finger to your thumb. For well done, touch your pinky to your thumb.

Rest the steak for 10 minutes on a cutting board. Slice, then serve!

Fruit Salad

If you can hang with just eating a big bowl of fruit try this one!

Best Ever Tropical Fruit Salad 
MAKES 12 Cups  |  ACTIVE TIME 25 Min  |  TOTAL TIME 25 Min

12 mandarin oranges, divided (for dressing and salad)
2 cup strawberries, sliced
1 pineapple, cut into bite size chunks
5 kiwi, sliced
3 mangoes, cut into bite size chunks

Citrus Poppy Seed Dressing
1 medium lemon
1 lime
1/4 cup honey
1/2 teaspoon Gourmet Garden Ginger Paste or fresh grated ginger
1/2 teaspoon poppy seeds

Wash and dry lemon, lime and 2 mandarin oranges. Zest the washed and dried citrus with a zester or fine grater. Add to 1 cup measuring cup or small bowl. Cut each in half and squeeze the juice into the measuring cup. (You should get about 1/2 cup juice).  Add honey, ginger and poppy seeds to juice mixture and whisk until combined.  Set aside or place in the refrigerator if serving later.

Prepare remaining fruit. Slice strawberries and kiwi. Section remaining oranges. Cut pineapple and mango into bite size chunks. Place fruit in a large bowl. Pour dressing on top of fruit about 30 minutes before serving. Gently toss to coat. Serve and enjoy!

If you would like to add bananas you can, but at the last minute right before serving!

Zuchinni No Noodle Lasagna

Ingredients: 
 

• 1 lb 93% lean ground beef
• 1 1/2 teaspoons kosher salt
• 1 tsp olive oil
• 1/2 large onion, chopped
• 3 cloves garlic, minced
• 1 (28 oz can) crushed tomatoes
• 2 tbsp chopped fresh basil
• black pepper, to taste
• 3 medium (8 ounces each) zucchini, sliced 1/8″ thick
• 1 1/2 cups part-skim ricotta
• 1/4 cup Parmigiano Reggiano
• 1 large egg
• 16 oz (4 cups) shredded part-skim mozzarella cheese

Directions:

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40 minutes, covered. Do not add extra water, the sauce should be thick.

 

Meanwhile, slice zucchini into 1/8″ thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

Preheat a gas grill to medium high, and grill 2 to 3 minutes per side, until slightly browned. Place on paper towels to soak any excess moisture.

Preheat oven to 375°.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.

In a 9×12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes. Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes.

Let stand about 5 – 10 minutes before serving.

Fish, Slaw & Veggie Skewers

Ingredients

• GINGER-LIME MARINADE
• 3 tablespoons each fresh lime juice and gluten-free Asian fish sauce
• 2 stalks fresh lemongrass, the bottom third yummy part only, sliced
• 2 tablespoons date sugar (or 3 tablespoons honey with a teaspoon of molasses)
• 1 tablespoon each peeled chopped fresh ginger and olive oil
• 1 large jalapeño chile, sliced (optional if you do not like spicy)
• 1 shallot, sliced (you may use a small onion if you are doing this on a whim and no shallots are to hand)
• 2 garlic cloves, coarsely chopped
• 4 (6-ounce) ¾-in thick swordfish, basa, or swai, halved lengthwise
• Olive oil for brushing on the fish.

Instructions

1. GINGER-LIME MARINADE:
2. Process all marinade ingredients in a food processor until pureed.
3. Reserve ⅓ cup for savoy cabbage slaw.
4. Pour remaining marinade into a large food-storage bag and add fish fillets.
5. Close bag and turn to coat.
6. Refrigerate 1 to 2 hours, turning bag once or twice.

• THE YUMMY CABBAGE SLAW
• 6 cups finely shredded savoy or napa cabbage
• 1 small seedless cucumber, cut into julienne strips
• 1 small orange bell pepper, cut into TINY julienne strips
• 2 tablespoons seasoned rice vinegar
• ½ teaspoon coarse sea salt
• ¼ cup fresh mint leaves
• 8 (12 inch) bamboo skewers, about a ½-inch wide

1. Place the reserved ⅓ cup marinade in a large bowl.
2. Add cabbage, cucumber, bell pepper, vinegar, and salt. Toss.
3. Refrigerate 1 hour, tossing occasionally to combine.
4. Heat an outdoor gas grill, or prepare coals for a charcoal grill for direct grilling over medium-high heat.
5. Remove filets from marinade. Wipe excess marinade from filets with a paper towel.
6. Brush skewers with olive oil, then carefully thread lengthwise through fillets.
7. Brush the cooking grates clean and oil the grill rack.
8. Lightly brush filets with oil.
9. Grill skewers over direct heat until you can turn them without sticking, 3 to 4 minutes. Grill 4 minutes more or until barely opaque in the thickest parts,
10. Toss mint into slaw and serve with the fish skewers.
11. Enjoy!

• THE YUMMY CABBAGE SLAW
• 6 cups finely shredded savoy or napa cabbage
• 1 small seedless cucumber, cut into julienne strips
• 1 small orange bell pepper, cut into TINY julienne strips
• 2 tablespoons seasoned rice vinegar
• ½ teaspoon coarse sea salt
• ¼ cup fresh mint leaves
• 8 (12 inch) bamboo skewers, about a ½-inch wide

1. SLAW:
2. Place the reserved ⅓ cup marinade in a large bowl.
3. Add cabbage, cucumber, bell pepper, vinegar, and salt. Toss.
4. Refrigerate 1 hour, tossing occasionally to combine.

While you’re at it you can also skewer up some veggies and toss them on the grill until desired tenderness is achieved.

Ginger Cod with Zuchinni

Ginger Cod with Zucchini Ribbon Salad

1 fillet of cod, cut into serving size pieces

Salt and pepper

Ginger powder

2 tbsp olive oil

2 zucchini, cut into ribbons(use a spiralizer or veggetti)

1/4 each, yellow and orange bell peppers, cut into thin strips

1 tsp fresh ginger, grated

1/4 cup rice vinegar

1 tbsp soy sauce

Juice 1/2 lemon

1 tbsp honey

1 tbsp sesame oil

Season the cod pieces with salt, pepper and the ginger powder and set aside.

Steam the zucchini and peppers for 3 minutes, rinse with cold water, drain and pat dry, then place in a mixing bowl.

Whisk together the fresh ginger, vinegar, soy sauce, lemon juice, honey and sesame oil, then pour over the zucchini and peppers, blending well.  Refrigerate until ready to serve.

Fry the cod in the olive oil until cooked and serve with the zucchini salad.