Grilled Steaks with Fingerling Potatoes and Cheese Cauliflower

Stack steaks (Organic, local, grass fed) in tin foil with olive oil and minced garlic. Put on a medium flame grill, sealed up in this foil pouch for the first 15 minutes. Then open the pouch and lay the steaks on the grill, turning the flame down low. Grill, turning two or three times until the internal temperature reaches 160 degrees.

Pouch grill fingerling potatoes with lemons, celery salt, and a drizzle of olive oil. Cheese Cauliflower: Steam cauliflower till florets are tender, mash and mix with cream, butter and four cheese (Asiago, Fontina, Parmesan, and Provolone). Parsley and a pat of butter on whatever you'd like. Serve with Chateau Musar's Cuvee Rouge 2008 from Lebanaon's Bekaa Valley.

Days Park Barbequed Spare Ribs and Tortellini Antipasto

8 pounds of 2x6x2 cut spareribs marinated for an hour in Annie's Organic Original BBQ Sauce. Or if you're adventurous try this recipe: Water, brown rice vinegar, tomato paste, apple cider vinegar, molasses, water, mustard seed, salt, cloves, olive oil, sea salt, wheat free tamari (water, soybeans, salt, alcohol), sugar tamarind concentrate, celery seed, black pepper, cumin, red chile pepper, cayenne, allspice, garlic powder, clove, oregano, and a splash of orange juice. Grill on medium to low flame, rotating frequently until internal temp. is 160 degrees.

Serve with a cold antipasto salad (Italian Dressing, Olive Oil, 1/4 cup white vinegar,3 tbls. water, 12 to 16 oz. refrigerated cheese tortellini, cooked, drained and rinsed,1 small red onion finely chopped, 8 oz. Mozzarella Cheese cubed, 12 to 16 oz. salami cubed, 2 large sweet peppers chopped, 2 cups cherry tomatoes halved, 1 can sliced green olives, you can add mushrooms or broccoli or any other vegetable that you like to this too!) and watermelon and enjoy!

Pot Roast and Vegan Vegetable Stew

Carrots, potatoes, leeks, onions, green peppers, homemade tomato paste, pumpkin seed oil, olive oil, sage, garlic, celery salt, sea salt, and cracked pepper. All stewed in a large pot with 3 cups of water on low flame for 1 hour (aprox.) 

until potatoes and carrots are tender.

 5 lb pot roast (organic beef bouillon paste, 2 cups hot water, dry garlic, cracked pepper) in barley flour gravy. Prepared separately in a crock pot.

6 cups of brow Basmati Rice

This was part of the dinner served to the Family Promise of WNY visiting families at my UU. If you ever get the opportunity to volunteer for this group, go for it! It's a fantastic organization that does so much.  

International Dinner for Southern Spain and Portugal, Morocco, Tunisia, and Algeria

Garbanzos and Swiss Chard in the Style of the Tunisian Sahel (Raw Vegan)


Swiss Chard leaves ( Slightly wilt in water heated to 100 degrees for thirty seconds)
Large cloves garlic
Coarse salt
Ground coriander
Dried red chiles
Extra Virgin Olive oil
Minced onion
Tomato paste
Garbanzos
Lemon

Mix together and serve.

Tunisian Couscous
Make couscous and put to the side. Stew all the other ingredients together and serve piping hot.
Dish on top of slightly cooled couscous.

Onion
Extra Virgin Olive Oil
Tomato Paste
Tomatoes
Cumin
Black Pepper
Curry Powder
Cayenne
Cloves Garlic
Salt
Sweet Bell Pepper
Butternut Squash
Turnips
Carrot
Potatoes
Couscous
Green Onion
Lemons

Moroccan Lamb with Dates

Mix all ingredients together in a large bowl and empty into a casserole dish. Bake covered at 380 degrees for aprox. 45 minutes.
 
Lamb
Cloves garlic
Orange juiced
Extra Virgin Olive oil
Cilantro
Mint
Cumin
Nutmeg
Onion
Dates
Broth
Coarse salt
Pepper
Sesame seeds, on side for garnish



Cauliflower with Dorsa Sauce

Stew together until cauliflower can be easily split with a fork. Do Not Over Cook!!!

Tomatoes
Cloves Garlic
Extra Virgin Olive oil
Paprika
Harrissa
Cauliflower

Red Pepper Spice - Harrisa

Ground caraway seed
Large cloves garlic
Cayenne pepper
Cumin
Coarse salt
Extra Virgin Olive oil

Paella

Make Spanish rice (rice, diced bell peppers, and either tumeric or saffron).
Put in a large casserole dish add seafood and bake at 365 degrees for 25 minutes.

Rice
Sweet bell peppers
Tumeric or Saffron threads
Tomatoes
White fish
Octopus
Shrimp
Mussels
Clams
Squid

Vegetarian Bean Casserole

Vegan refried beans

 Cream cheese

 Diced tomatoes and shredded cheese

 Homemade Spanish Rice: 

Rice, saffron, diced peppers (sweet or hot), ground coriander seeds, salt and pepper

 Shredded cheese

Cover and bake at 400 degrees for 20 minutes.

 Cracked pepper, coarse salt, ground red pepper flakes, extra virgin olive oil

 Serve hot with salad and sliced veggies and homemade guacamole.

Mashed Potato Soup with Cheese Quesadillas and Guacamole Salad

Make mashed potatoes with three large taters and thin with milk, water, and butter. Shred gouda and stir in. Add in minced parsley. If you like a bacon-y flavor I recommend exchanging bacon drippings and finely minced bacon in place of the butter. 

Whip until smooth. I recommend eating this soup with cheese quesadillas, guacamole salad, and blue corn chips. This is the tastiest lunch ever!