DEREK'S GRILLED STEAK SALAD
2 or 3 8-ounce, dry-aged sirloin strip steaks
1/2 pound mixed lettuce greens
1/4 pound wild mushrooms sliced
1 clove garlic, chopped
1 medium red onion, cut into 1-inch squares
2 teaspoons olive oil
1/2 cup crumbled gorgonzola cheese
1/4 cup good balsamic vinegar
1/4 cup extra virgin olive oil
Kosher salt
Fresh cracked black pepper
Preheat charcoal grill to medium high. Place sliced mushrooms and onions with garlic and 2 teaspoons olive oil on a piece of tin foil. Tightly fold up foil so oil will not leak out - this will be roasted on the grill, so it should look like a "hobo sack."
Place foil packet on an elevated rack above the grill if you have one to avoid burning through the foil. It will cook faster with the lid down.
While the mushrooms and onions are roasting, whisk together the 1/4-cup oil and vinegar for the simple dressing, season to taste with kosher salt and fresh pepper.
Season the steaks liberally with kosher salt and fresh black pepper. Grill over high heat until desired doneness. Toss salad greens with the vinaigrette. Separate equally onto 4 plates or bowls.
Distribute the roasted mushrooms and onions equally on top of salad. Slice beef and arrange over salads. Sprinkle cheese over the top of the steak. Garnish with some nice sea salt. Serve immediately. Serves 4.
Source: Chef Derek Davis of Derek's.
SUMMER CUCUMBER SOUP WITH CILANTRO & MINT
8 cucumbers, peeled and seeded
1/2 cup chopped onion
1 bunch fresh cilantro, leaves only
1/2 cup fresh mint leaves (packed)
2 limes, juiced
1 ripe avocado
1 clove garlic
2 tablespoon olive oil
2 teaspoons salt
2 teaspoons pepper
1 teaspoon organic sugar
or fructose
1/4 cup vegan soy-based
mayonnaise (preferably
Veganaise)
Puree all ingredients in a food processor, adding in enough water to reach your desired consistency. It should be fairly thick, but adjust to your liking. Let chill for at least one hour. Serves 4.
Source: Chef Rich Landau, Horizons.
EGG WHITE PRIMAVERA FRITTATA
6 eggs, separated (reserve yolks for another dish)
1/4 cup zucchini, diced small
1/4 cup other squash, diced small
1/4 cup asparagus, diced small
1/4 cup red onions, diced small
1/2 cup fresh spinach, cleaned
8 sun-dried tomato slices, diced small
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
2 teaspoons low-fat yogurt
margarine or non-stick cooking spray
Salt and pepper to taste
1 orange, sliced into wedges
1 handful berries
Preheat oven to 375 degrees.
