2 large red and orange color bell peppers, seeded and cut 1 inch pieces
1 red onion, sliced into 1/4 inch thick rounds
1 pound asparagus, trimmed
1 yellow squash, sliced diagonally 1/4 inch thick
1 large zucchini, sliced diagonally 1/4 inch thick
2 tablespoon extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon dried Zataar seasoning
1/2 teaspoon kosher salt
1/4 teaspoon pepper
Directions:
Combine yogurt with half of the mint, half of the garlic, 1/4 teaspoon salt and black pepper. Transfer to a small serving bowl. Swirl in 1 teaspoon olive oil on top and garnish with more mint.
Heat the grill or grill pan over medium-high heat. When ready oil the grates.
Toss the vegetables in a bowl with olive oil, lemon juice, remaining garlic, zaatar, 1/2 teaspoon salt and black pepper, to taste. Grill the vegetables turning occasionally, until lightly charred, about 6 to 10 minutes. Arrange on a platter with the mint yogurt sauce. Sprinkle with remaining mint.
Ingredients:
1.25 lbs. 93% lean ground beef sirloin
1 tbsp steak seasoning , or seasoned salt
1 medium carrot, minced
1 medium onion, minced
2 cloves garlic, minced
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Ingredients:
cooking spray
1 3/4 cups diced ham steak or leftover ham, 9 oz
1 cup chopped steamed broccoli, fresh or frozen
1 cup fresh grated Swiss cheese
2/3 cup 2% milk
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Ingredients:
3 tablespoons extra virgin olive oil
1 tablespoon minced shallots
2 teaspoons Dijon mustard
3 tablespoons apple cider vinegar
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Ingredients:
1 pound ground Beef, 93% lean
1 teaspoon kosher salt, plus more to taste
1/2 small onion, chopped
1 medium red bell pepper, chopped
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Ingredients:
1/4 cup sundried tomatoes in oil, drained and chopped
2 8-ounce boneless skinless chicken breasts, halved lenghtwise
1 teaspoon kosher salt
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