Recipes You Can Use

Really Easy Asparagus

Some asparagus cut into 2 inch pieces
Olive oil about 1 Tbsp.
1/2 lemon
Salt and pepper

Toss the asparagus with the oil., salt and pepper.

Grill, using a grill basket, until just tender. About 7 minutes. Remove from grill and toss with lemon juice. Serve warm.

Grilled Steaks on Arugula

3 Tbsp olive oil
2 Tbsp balsamic vinegar
4 oz arugula (about four cups)
1 lbs steak
salt and pepper
Parmesan cheese

Whisk together, the olive oil, balsamic vinegar, and salt and pepper to taste to make vinaigrette. While grilling the steaks, dress the arugula with the vinaigrette, mixing gently to coat. Arrange on serving plates. When the steaks are cooked, place them top of the arugula. The peppery flavor from the arugula will infuse the steak, while the steak’s juices will nicely flavor the greens. Use a vegetable peeler to shave curls of cheese onto the steak, drizzle with a little more olive oil, and serve.

Chocolate Chip Mint Cookies

3/4 cup butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 tsp vanilla extract
1 bunch fresh peppermint, chopped
1 1/2 cups white flour
1/4 cup unsweetened cocoa
1 tsp baking soda
1/4 tsp salt
1 cup chocolate chips
Preheat the oven to 350 and lightly grease a cookie sheet. Cream together butter and sugars with an electric mixer at high speed. Beat in the egg. Stir in vanilla and peppermint. Sift together the dry ingredients, and add this to the butter mixture along with the chocolate chips. Stir until well combined. Drop by rounded teaspoons onto a lightly greased cookie sheet. Bake 12 to 15 minutes at 350. Remove from the sheet immediately after baking, and cool on a rack.

Celeriac Salad

2 lbs celeriac, peeled and cut into matchsticks
2 Tbsp olive oil
3 Tbsp balsamic vinegar
3 Tbsp mayonnaise
1 clove garlic
1 1/2 tsp stoneground mustard

Blanch celeriac in boiling water for 2 minutes; dunk in cold water to stop cooking, then drain. Place in a bowl and add oil and vinegar. Season with salt and freshly ground pepper to taste. Refrigerate, covered, for at least two hours. Crush garlic into a paste and combine with the mayonnaise and mustard, and add this mixture to the celeriac and stir well just before serving.