Grilled Steak & Onion Salad

recipe courtesy of Martha Stewart

Ingredients:
2 thick slices crusty break, torn into bite size pieces (about 2 c.)
3 tbsp. extra-virgin olive oil
2 tbsp. grated parmesan
salt & pepper
1 pound skirt steak, cut into 4 pieces
1 red onion, cut crosswise into 1/2 inch thick rounds
1 tsp Dijon mustard
1 tbsp balsamic vinegar
5 oz baby or wild arugula

Directions
Preheat oven to 400.  On a baking sheet toss bread with 2 tsp oil and parmesan then season with salt and pepper.  Bake until golden brown, about 7 min. (can use store bought croutons if you prefer)

Heat a grill pan or cast-iron skillet over medium-high.  Season steak with salt and pepper.  Drizzle onions with 1 tsp oil and season with salt and pepper.  Grill steak and onions until steak is medium-rare and onions are tender.  About 5 - 7 minute.  Let steak rest about 5 min. before thinly slicing against the grain.

In a large bowl, whisk together mustard, vinegar and 2 tbsp oil.  Add arugula and season with salt & pepper. Add onions, steak and croutons and toss to combine.  I like to add fresh parmesan as well for an extra kick.

Butternut Squash Soup

Perfect for a cold day - recommend serving with grilled cheese sandwich! :)

Ingredients:

2 tbsp. olive oil

2/3 c. diced carrot

1/2 c. diced celery

2/3 c. diced onion

4 c. cubed butternut squash

1/2 tsp. chopped fresh thyme

4 - 6 c. low-sodium chicken broth

Sea salt & ground black pepper to taste

Directions:

Heat olive oil in a large soup pot.  Add carrot, celery, and onion.  Cook until vegetables have begun to soften and onion turns translucent, 3 - 4 minutes.  Add butternut squash and thyme.  Stir to combine with vegetables.  Stir in chicken broth and season with salt and pepper.

Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 min.  Use an immersion blender to puree soup (or let soup cool slightly and puree in batches in a traditional blender.

Garnish with thyme (I also added some crumbled beer cheese).

Chicken Fried Rice

Chicken Fried Rice

Ingredients:

2 tbsp. vegetable oil
2 eggs, lightly beaten
2 tbsp, plus 1/4 tsp. soy sauce
1 clove garlic, minced
1 tbsp. minced peeled fresh ginger
1 bunch scallions, white and green parts separated and thinly sliced
1/2 pound ground chicken, pork or protein of your choice
2 carrots, shredded
1/2 c. frozen peas
2 c. cooked white or basmati rice
2 tbsp. rice vinegar

Directions:
In a wok or large nonstick skillet, heat 1 tbsp. oil over high.  Meanwhile in a small bowl, lightly beat eggs with 1/4 tsp. soy sauce to combine.  Add eggs and wirl to coat bottom of pan.  Cook, without stirring until almost set, 1 min., then fold in thirds with spatula.  Transfer cooked eggs to a work surface to cut into 1/2- inch pieces.

Add 1 tbsp. oil to wok/pan and swirl to coat.  Add ginger, garlic and scallion whites and cook, stirring constantly, until fragrant, 30 seconds.  Add chicken and cook, breaking up meat with a wooden spoon, until just cooked through, about 3 min.  Add carrots, peas, and rice and stir to combine.  Add cooked egg, 2 tbsp. soy sauce and vinegar and cook, stirring constantly until rice is coated.  Let cook, undisturbed, until warm.  Top with scallion greens and serve.

Greek Lemon Chicken Thighs and Potatoes

Ingredients:

• 1/2 cup fresh lemon juice
• 1/2 cup fat-free chicken broth
• 2 Tbsp olive oil
• 4 medium garlic clove(s), minced
• 2 Tbsp dried oregano
• 1 1/2 pound boneless, skinless chicken thigh(s), about 8 thighs
• 1 sprays cooking spray
• 1 pound uncooked new potatoes, cut in half (about 10 small potatoes)

Directions:

• Place lemon juice, broth, oil, garlic and oregano in a large resealable plastic bag or medium glass bowl. Add chicken, seal bag or cover bowl, and marinate at least 2 hours or up to overnight in refrigerator.
  
• Preheat oven to 350ºF. Coat a 9 X 11-inch pan with cooking spray.
  
• Place chicken and marinade in pan; add potatoes. Bake 60 minutes, or longer for softer potatoes