tbsp ground horseradish2 tbsp lemon juice
salt and black pepper, to taste
Preparation:
Preheat your oven to 400 F. Place the vegetables except for the garlic in a large baking dish and drizzle with half of the olive oil and the balsamic or red wine vinegar. Bake for 15 minutes and then add the garlic cloves and rosemary. Bake for another 30 minutes or until the vegetables are tender and beginning to caramelize. Transfer the roasted vegetables to a large bowl and stir together with the baby spinach leaves.
Season the steaks with salt and black pepper and sear in a hot skillet with a little oil, cooking about 2 minutes per side; set aside to rest for 5 minutes. Mix the other 2 tbsp of olive oil with the horseradish and the lemon juice, along with a pinch each of salt and black pepper.
Divide the roasted vegetables among four individual plates and place the steaks on top. Drizzle the sauce over each plate and serve at once.
Spicy Beef Soup
Number of servings: 6 - 8
Ingredients:
1lb lean ground beef
4 cups chopped kale
4 cups shredded Savoy cabbage
3 large tomatoes, diced
6 cloves of garlic, minced or crushed
2 jalapeno peppers, diced (remove seeds for a milder taste)
1 medium sized yellow onion, diced
1 large red bell pepper, sliced
1 cup sliced mushrooms (crimini or button)
1 cup sliced okra (optional)
4 cups water
juice of 1 lemon
3 tbsp apple cider vinegar
3 tbsp soy sauce or Bragg’s liquid aminos
2 tbsp olive oil (use extra virgin olive oil)
2 tsp thyme
Salt and black pepper, to taste
Preparation:
In a large, heavy stock pot, sauté the onions, garlic, jalapeno peppers and okra in 2 tbsp olive oil until the onions and garlic are fragrant and begin to turn translucent, about 3 minutes over medium heat. Stir regularly to prevent burning.
Add the ground beef, lemon juice and soy sauce and continue cooking until the ground beef is cooked through, 5 – 7 minutes. Add the diced tomatoes and water and bring to a low boil. Add the Savoy cabbage, kale and mushrooms and reduce to a simmer. Cook, covered, for 30 – 45 minutes; keep warm until ready to serve.
Slow Cooker Beef and Sweet Potato Curry
Number of servings: 6
Ingredients:
1 ½ lbs top sirloin, diced
1 large sweet potato, cut into roughly 1” cubes
2 cups cauliflower florets
1 cup green beans, rinsed, trimmed and cut into halves crosswise
1 large yellow onion, diced
1 ½ cups beef stock
2/3 cup coconut milk
3 tbsp red curry paste (green curry paste may be substituted, if you prefer)
2 tbsp peanut butter
1 tsp cumin
1 tsp cinnamon
3 cups cooked brown rice, for serving
Preparation:
This recipe is incredibly easy to make. Simply prepare all of the ingredients with the exceptions of the cauliflower florets and green beans and place them in a slow cooker or crock pot and cook on low, covered, for 7 hours.
After the curry has been cooking for almost 7 hours, prepare your cauliflower and green beans, add to the pot and cook for another hour – which gives you plenty of time to cook the brown rice. Serve hot over brown rice.
Side Dishes and Appetizers
Roasted Eggplant Salad
Number of servings: varies
Ingredients:
The eggplant:
3 large eggplants
2 roasted red peppers, diced
2 green bell peppers, cored, seeded and diced small
4 cloves of garlic, minced
2 Roma tomatoes, diced
½ cup parsley (use flat leaved Italian parsley), chopped
2 tbsp fresh basil, chopped
1 tbsp olive oil (use extra virgin olive oil for this recipe)
juice of 3 lemons
salt and black pepper, to taste
crushed red pepper, to taste (optional)
The yogurt sauce:
2 cups plain Greek yogurt
½ cup peeled, diced cucumber
1 tbsp fresh mint, chopped
2 tsp olive oil
juice of 1 lemon
a pinch of salt
Preparation:
Start by heating your oven to 450 F and lining a baking sheet with foil. Pierce the eggplants with a knife or fork in a few spots. Place the eggplants on the foil lined baking sheet and bake for 35 – 40 minutes or until they collapse. Remove the roasted eggplants from the oven and allow them to cool until they’re safe to handle.
Cut the eggplants in half lengthwise. Scoop out the flesh (a grapefruit spoon may be helpful for this task) and transfer into a bowl. Discard the skins. Add the juice of 2 lemons to the bowl and allow the eggplant to marinate in the juice for 10 minutes.
Transfer the eggplant into a fine strainer and using the back of a large spoon, press the eggplant against the mesh to force out as much moisture as possible. Remove the eggplant from the strainer and chop coarsely. Transfer the eggplant back to the bowl and add
