Lemon Parmesan Broccoli

Lemon Parmesan Broccoli

3 heads broccoli (approx 3 lbs)

3 T. Olive Oil

salt and freshly ground pepper

1 c. freshly grated Parmesan

1 lemon, juiced

Preheat the oven to 400 degrees. Trim about one inch off the ends of the broccoli stalks and cut the broccoli lengthwise into spears (I didn't do this - I just cut into florets). Arrange the broccoli on a nonstick cookie sheet (I used my silpat), drizzle with some olive oil and season with a little bit of salt and a generous amount of freshly ground black pepper. Toss to coat evenly. Transfer to the oven and roast for 10 minutes. Remove the broccoli from the oven and sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crisp shell over the broccoli (about 10 minutes). Lift the broccoli out onto a platter with a spatula and drizzle with fresh lemon.

Source: Sisters' Cafe
Rating: 3 times a week good

Corn, Tomato and Avocado Salad

Aida's Corn, Tomato and Avocado Salad

Recipe courtesy Aida Mollenkamp for Food Network Magazine

Prep Time:

10 min

Inactive Prep Time:

15 min

Cook Time:

--

Ingredients

For the dressing:

• 1 1/2 cups packed fresh cilantro
• 1/2 cup good-quality extra-virgin olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon finely grated lime zest
• Kosher salt and freshly ground pepper

For the salad:

• 4 ears corn, kernels removed (about 3 cups)
• 1 1/2 pounds grape tomatoes, halved (about 3 cups)
• 1 pound fresh mozzarella, diced
• 2 medium avocados, diced

Directions

Combine the dressing ingredients in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.

Photography by Kate Sears

Flank Steak Pinwheels

Flank Steak Pinwheels

http://www.eatingwell.com/recipes/flank_steak_pinwheels.html

From EatingWell: June/July 2006

These festive wheels of steak, Boursin cheese, spinach and sun-dried tomatoes look fancy, but they're quite easy to make. For a party, arrange them on a platter atop a bed of spinach.

4 servings | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

• 2/3 cup sun-dried tomatoes, (not packed in oil)
• 2 cups boiling water
• 1 pound flank steak, trimmed of fat
• 1 clove garlic, minced
• 3 tablespoons light herbed cheese spread, such as Boursin (see Variation)
• 1 cup baby spinach
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper

Preparation

1. Preheat grill to high.
2. Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes. Drain and chop.
3. Meanwhile, place steak between 2 large pieces of plastic wrap. Pound each side of the steak thoroughly with the pointed side of a meat mallet until the steak is an even 1/4-inch thickness.
4. Rub garlic all over one side of the steak. Spread cheese lengthwise in a 3-inch-wide strip down the middle of the steak. Top with the sun-dried tomatoes and spinach. Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go.
5. Carefully rub salt and pepper all over the outside of the steak roll. Turn the roll so the overlapping edge is on top. Push 8 skewers, evenly spaced, through the roll, close to the overlapping edge to hold the roll together. Slice the roll into 8 equal portions, roughly 1 to 1 1/2 inches thick, with a skewer in each. Lay the slices on their sides and push the skewer through so it sticks out about 1 inch.
6. Oil the grill rack (see Tip). Grill the pinwheels 3 to 4 minutes per side for medium-rare. Use a spatula when turning them to prevent too much filling from falling out. (Don't worry if the ends of the skewers burn. They will still hold the pinwheels together.) Remove the skewers; let the pinwheels rest for 5 minutes before serving.

Italian Beef Sandwiches

• 10 Servings
• Prep: 10 min. Cook: 7-1/2 hours

Ingredients

• 1 beef tip sirloin roast (4-1/2 pounds), cut in half
• 1 can (14-1/2 ounces) beef broth
• 1 can (12 ounces) beer or additional beef broth
• 1 cup water
• 1/4 cup cider vinegar
• 1 envelope onion soup mix
• 1 envelope Italian salad dressing mix
• 1 garlic clove, minced
• 1-1/2 teaspoons dried oregano
• 1 teaspoon dried basil
• 10 Italian sandwich rolls (6 inches), split

Directions

• Place roast in a 5-qt. slow cooker. Combine the broth, beer or additional broth, water, vinegar, soup mix, salad dressing mix, garlic, oregano and basil; pour over roast. Cover and cook on low for 7-8 hours or until meat is tender.
• Remove roast. When cool enough to handle, shred meat, using two forks. Return to slow cooker and heat through. Using a slotted spoon, spoon shredded meat onto each roll. Serve juices as a dipping sauce. Yield: 10 servings.