Citrus-Ginger Flat Iron Steak with Honey-Mashed Beets and Crispy Kale

Last night we made citrus-ginger marinated, grilled flat iron steak. The steak marinated for an hour in a combination of fresh citrus juices (grapefruit, orange juice, lime juice), soy sauce, fresh ginger and a few other spices. It was delicious.

We served it with honey-mashed beets that also had a touch of ginger in them. We also made crispy kale chips topped with a terrific fleur de sel we brought back from our honeymoon in France.


Red Carrot Curry Soup

Last night we made red carrot curry soup. It was delicious. The leftovers even better.

Penne with Zucchini in Goat Cheese Sauce

Tarragon Turkey Burger Tortas with Fig and Goat Cheese Salad

Okay…so I think this one is pretty original, and pretty tasty…

We made turkey burgers from ground lean turkey breast meat tossed with tarragon and basil from our garden. We topped the turkey burgers with roasted golden beets, goat cheese, red leaf lettuce and red onions. We served the turkey burgers on whole wheat telera rolls.

For our side we made a mixed green salad topped with calimyrna figs, honey roasted almonds and goat cheese. The salad was tossed in a Champagne vinaigrette.

Grilled Halibut with Orange-Glazed Carrots and Turnips and Turnip Greens Salad

Monday night we made Grilled Sea of Cortez Halibut with Orange-Glazed Carrots and Turnips and a Salad of Turnip Greens.

To Make Orange-Glazed Carrots and Turnips. Cut into small equally sized pieces. Drop in pan and add water to about the top of the vegetables. Add 1 tablespoon olive oil and 1 tablespoons white sugar. Bring to boil. Reduce to simmer and cook until water is almost gone. Add the juice of an entire orange, 1 teaspoon orange zest, 1/2 tablespoon sugar, 1 teaspoon grated ginger and a dash of cinnamon. Cook for 3 minutes or until orange juice is almost gone.

To Make Turnip Greens Salad: Cut the leaves of the turnip greens away from the stems and turnips. Rinse well. Add champagne vinaigrette and let the greens absorb the dressing for 10 minutes. Toast pinenuts over medium-low heat. Add to salad and top with feta cheese.

Balsamic-Rosemary Roasted Chicken Breast and Sauteed Rainbow Chard

For Easter Dinner I made a Balsamic-Rosemary Roasted Chicken Breast with Lemon-Ginger Sauteed Rainbow Chard.

Roasted Chicken: In a mixing bowl, combine 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, 1 teaspoon crushed red pepper, 1 clove of garlic, 1/2 tablespoons finely chopped fresh rosemary, 3 sprigs unchopped rosemary. Add two chicken breasts, two chopped carrots, and 1/2 white onion. Allow to marinate for 10 minutes, turning after 5. Roast at 400 degrees approximately 20-25 minutes.

Rainbow Chard: Separate leaves from stems. Chop stems into small evenly sized pieces. Chop leaves into strips. Sautee 3 cloves chopped garlic and chard stems in olive oil over medium-low heat for 5 minutes. Increase heat to medium. Add 3 teaspoons freshly chopped ginger return to heat for one minute. Add chard leaves and cover for 3 minutes. Open cover, stir, and add 1 tablespoon honey, 1/2 of lemon squeezed for juice. return to heat for 3 minutes covered. Remove and squeeze additional lemon juice and salt and pepper to taste.

Stuffed Cabbage Leaves and Parmesan Roasted Kohlrabi

We started the weekend off on a healthy note with Stuffed Cabbage Leaves and Parmesan Roasted Kohlrabi. I used extra lean ground pork instead of the usual ground beef for the stuffed cabbage. They turned out terrific, but just a warning if you are thinking about making them, they are time consuming and will create a mess in the kitchen. Having said that, I think it’s one of the best dishes I have made recently.

Pork Stuffed Cabbage Leaves: Cook 1/3 cup of rice in rice cooker. While rice is cooking take whole head of cabbage (I peel off the outer layer), and place in boiling water and cover for 3-5 minutes (until leaves pull away easily). Peel off leaves one at a time, doing the best you can not to rip them.

Sautee one half of an onion (chopped) in Olive Oil until softened. Add 1 pound of extra lean ground pork over medium heat in olive oil, adding Lawry’s Seasoning salt, fresh basil, fresh thyme, and fresh oregano to taste. Only cook the pork half way to integrate seasonings. It will finish cooking in the leaves.

In a large mixing bowl, combine pork, 1 beaten egg, one half can (5 oz) of condensed tomato soup, 1/2 tablespoon white vinegar, 1/2 tablespoon of white sugar, and 1 cup of the cooked rice. Mix well.

Use your hands to portion about one handful onto individual cabbage leaves. Roll cabbage leaves around mixture. The best way to do this is to wrap the bottom, then the top, then one side, then roll the leaf over onto the other side (if you have ever rolled a burrito or an egg roll this should sound familiar).

Place rolls in a large skillet over medium heat. Pour 1 can of condensed tomato soup over the top. Add 4 large leaves of chopped basil, several sprigs of thyme and two sprigs of fresh italian oregano. Bring the soup to boil around the rolls and reduce heat to low. Cover and let simmer 45 minutes. Stir mixture every ten minutes.

Parmesan Roasted Kohlrabi: Peel skin off kohlrabi. Slice pieces about 1/4 inch thick (should look like scalloped potatoes). Toss with olive, salt, pepper and fresh oregano. Roast on sheet pan (do not crowd) at 450 degrees for 12 minutes. Top with fresh parmesan and roast another two minutes.

Here is what the finished product looked like: