Stuffing

•  1 lb ground beef
• Zest of 1 lemon
• Juice of ½ lemon
• 1 tsp salt
• 10 cracks fresh black pepper
• 1 tsp garlic granules
• ½ tsp basil
• ¼ tsp oregano
• ¼ tsp marjoram
• ¼ tsp thyme
• ¼ tsp cinnamon
• ½ c green onions, chopped
• 2 medium zucchini
• ½ lb grated mozzarella cheese

Salad

• ½ English Cucumber, cubed
• 1 c cherry tomatoes, quartered
• ½ small onion, thinly sliced
• 2 c mixed salad greens

Dressing

• 1/2 c plain yogurt
• 1/4 English cucumber, grated
• Juice of 1/2 lemon
• 1 clove garlic, minced
• heaping 1/2 tsp dill
• Pinch of salt & pepper to taste

Step 1

Trim ends from Zucchini and par-boil on a hard boil for 10 min, until they begin to soften – but don’t cook them through!

While the zucchini are par boiling prepare the stuffing. Place all stuffing ingredients into a heavy skillet over medium heat and sauté until the beef is browned. Remove the pan from the heat and set it on an angle, pushing the beef to the high side of the pan so that any excess fat can drain away. Once the fat has drained remove the beef to a bowl and set aside.

Step 2

When zucchini are finished par-boiling use tongs to remove them from boiling water to a cold water bath to cool them down. When the zucchini are cool enough to handle cut them in half length wise and scoop out the seedy pulp from inside with a spoon and toss it into the compost. Set zucchini on a clean kitchen towel cut side down to help them release a little more water.

Step 3

Set the oven to 375°.

Line a baking sheet with parchment paper and place the zucchini on the sheet, hollow side up. Grab a hand full of grated mozzarella (about one third) and add it to the bowl with the beef and mix well then spoon the stuffing into the hollowed zucchini. Use it all – there is plenty, so just pile it up!

• 1 ½ lbs beef (sirloin, flat iron, skirt – anything that grills nicely)
• Drizzle of olive oil
• Sprinkle of Salt & Pepper
• Sprinkle of garlic granules
• 1 tsp butter

  Salad

• 1 c red cherry tomatoes, halved
• ½ c yellow cherry tomatoes, halved
• ½ small onion, cubed small
• 1 c bocconcini pearls (or regular bocconcini cut into small cubes)
• 6 fresh basil leaves, chiffonade

  Dressing

• 1/2 c olive oil
• 1/4 c balsamic vinegar
• ½ tsp garlic granules
• 1/8 tsp oregano
• 1/8 tsp thyme
• 1/8 tsp Rosemary
• ¼ tsp natural sugar
• 1/2 tsp salt
• 15 cracks fresh black pepper
  (end dressing ingredients)
• 2 c salad greens

Step 1

Place all dressing ingredients into a small bowl and mix well – set aside.

Place all salad ingredients (except the salad greens) into a bowl with a flat bottom (a pie plate or cake pan will work well). Give the dressing a good stir and pour it over the salad. Mix well and set aside to marinate.

Place the beef on a plate, drizzle with olive oil, sprinkle with salt, pepper, and garlic granules then massage the oil and seasoning into the beef and set aside for 5 minutes.

Step 2

Melt a tsp of butter in a heavy skillet over medium heat. When the pan is hot place the beef into the pan and sear to golden brown on each side (about 5 minutes per side for medium rare, depending on the thickness of the beef (increase cooking time if you prefer your meat more well done)).

• 1 lb flat iron or sirloin steak (enough for
  4 servings)

• 1 lb mushrooms, quartered

• 1 onion, sliced

• 2 cloves garlic, minced

• 2 tsp butter, divided

• 2 crowns broccoli

• 4 c baby potatoes, whole (or halved if
  they are larger)

• 1 pint whipping cream

• ¼ c grated Parmesan cheese

• Drizzle of olive oil

• Salt and Pepper to taste

• ½ tsp garlic granules

• Sprinkle of garlic granules

Step 1

Set oven to 395°.

Place baby potatoes into a bowl, drizzle with olive oil and sprinkle with salt, pepper, 1 tsp garlic granules, and Parmesan cheese. Pour the potatoes onto a parchment lined baking sheet and pop them into the oven for 30 minutes.

Step 2

Melt 1 tsp butter in a heavy skillet over medium high. Add the onions and sauté for 2 minutes, then add the mushrooms and garlic and sauté until everything is nicely browned, then reduce heat to keep warm.

While the mushrooms and onions are on the go, rub the steaks with a little olive oil, sprinkle with salt, pepper, and garlic granules, then massage the seasoning into the steaks.

Step 3

When the potatoes have been in the oven for 15 minutes, add 1 tsp butter to another heavy skillet over medium high heat and grill the steaks to your liking (I do mine for about 5 minutes per side for medium rare). Cooking time will vary depending on the thickness of your steaks.

• 1 ¼ lb ground beef
• Zest and juice of 1 orange
• 4 cloves garlic, minced
• 2” ginger, minced
• 3 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 tbsp honey
• 1 scant tbsp cornstarch
• ¾ tsp chili flakes
• 20 cracks black pepper
• ½ tsp salt
• 1 tbsp coconut oil, divided
• 1 onion, cubed
• 1 c cherry tomatoes, halved
• 2 heads baby bok choy, stems separated from the leaves, stems chopped to 1” leaves sliced into ribbons
• 1 c quinoa

Step 1

Zest the orange, then juice it. Set the zest aside and pour the juice into a large measuring up. Add the corn starch, sesame oil, honey, garlic, chili flakes, and soy sauce. Whisk to combine then set aside and let the flavors mingle.

Put the quinoa on (2 c water to 1 c quinoa, bring it to a boil then turn down a simmer for about 15 minutes.)

Step 2

Melt half a tbsp of coconut oil in a heavy skillet over medium high heat. Add the ground beef, salt, and pepper and sauté until the beef is nicely browned then remove the beef to a plate and set aside. If there is excess fat in the pan, drain it before you start the veggies.

Step 3

Start the veggies when there is 5 min left on the quinoa. Melt the other half a tbsp of coconut oil in the same pan that you cooked the beef in over medium high heat. Add the onions and sauté for 2 minutes, and then add the orange zest and sauté 1 minute more, stirring constantly so that the zest does not burn, Add the stems of the bok choy and sauté about 1 minute, then add the sauce and mix well. If the sauce becomes too thick, add a splash of water to thin it down.