MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chef Lala’s Goodness Platter
Categories: Beef, Vegetables, Herbs, Citrus
Yield: 6 servings

MMMMM---------------------------STEAK--------------------------------
1 lb Skirt steak, trimmed;
- butterflied
1 c Water
1 ts Soy sauce
1/2 md Brown onion; peeled, sliced
1/4 c Cilantro; rough chop
1 cl Garlic; peeled, sliced
1 ts Extra-virgin olive oil
1/2 Orange; juiced
Salt & pepper

MMMMM---------------------------HUMMUS--------------------------------
1 1/2 c Fresh cooked chickpeas
+=OR=+
15 oz Can chickpeas; drained
1/4 c Fresh lemon juice
1/4 c Well-stirred tahini
1 sm Garlic clove; minced
2 tb Extra-virgin olive oil; more
- to serve
Salt
3 tb Water
ds Ground paprika; garnish

MMMMM----------------------ROASTED VEGGIES---------------------------
1 c Sweet potato; sliced in half
- moons
8 oz Punnet mushrooms
8 oz Asparagus; sliced
2 tb Olive oil
Salt & pepper

MMMMM-----------------------MORE GOODNESS----------------------------
1 Ripe avocado; sliced
8 oz Baby tomatoes
16 oz Mixed greens
1 Red baby bell pepper;
- sliced

STEAK: In a large bowl, combine water, soy sauce, brown
onion, cilantro, garlic, olive oil, orange and salt &
pepper.

Add meat to marinade, making sure it is completely
covered.

Cover and refrigerate for at least two hours.

Heat grill to medium (you should be able to hold your
hand about 4 ?inches above the grate for six to eight
seconds). If using charcoal, it should be ?glowing
orange with a light layer of ash.

Place meat on grill.

Turn steak once during cooking.

Cook to desired doneness (5 minutes on each side for
medium-rare).

HUMMUS: In the bowl of a food processor, combine the
tahini and lemon juice and process for 1 minute, scrape
the sides and bottom of the bowl then process for 30
seconds more. This extra time helps whip the tahini, for
a smooth and creamy hummus.

Add the olive oil, minced garlic, and a 1/2 teaspoon of
salt to the whipped tahini and lemon juice. Process for
30 seconds, scrape the sides and bottom of the bowl then
process another 30 seconds or until well blended. Add
half of the chickpeas to the food processor and process
for 1 minute. Scrape sides and bottom of the bowl, then
add remaining chickpeas and process until thick and
quite smooth; 1 to 2 minutes.

Most likely the hummus will be too thick or still have
tiny bits of chickpea. To fix this, with the food
processor turned on, slowly add 2 to 3 tablespoons of
water until you reach the perfect consistency.

Taste for salt and adjust as needed. Serve hummus with a
drizzle of olive oil and dash of paprika.

ROASTED VEGGIES: Set oven @ 350ºF/175ºC. Place sweet
potato, mushrooms and asparagus on a baking pan. Drizzle
with oil and lightly sprinkle with salt and pepper. Bake
for 15 minutes or until tender.

FINAL ASSEMBLY: There really is no right or wrong way to
assemble this dish. Some people prefer to toss it like a
salad, I prefer to keep each item separated layered over
the mixed greens so I can see the colors and textures
which compliment the beauty of the clean delicious
ingredients. Enjoy!

By: Laura Diaz (aka Chef LaLa)

Yield: 6 servings

RECIPE FROM: https://www.diabetesselfmanagement.com

Uncle Dirty Dave's Archives

MMMMM

... Campers in sleeping bags are the soft tacos of the bear world.
--- MultiMail/Win v0.52
* Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219)