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Grilled Skirt Steak and Peaches
Grilled Skirt Steak and Peaches
In a blender, puree the garlic, bay leaf, shallot, jalapeno, lemon zest and juice, soy sauce and thyme until combined. With the blender on, slowly pour in 1/2 cup of the canola oil and puree until smooth. Season the marinade with salt and pepper. Pour half of the marinade into a shallow baking dish, add the skirt steak and turn to coat. Let the skirt steak stand for 20 minutes. Add the Dijon mustard to the remaining dressing and blend. Transfer the dressing to a small bowl.
Meanwhile, light a grill. In a small saucepan, combine the water with the honey, cinnamon and ginger and let stand for 5 minutes. Transfer the mixture to a bowl along with the remaining 1 tablespoon of oil and the peaches.
Scrape the marinade off the skirt steak. Generously season the steaks with salt and pepper and grill them over high heat, 6 to 7 minutes, turning once, for medium-rare meat. At the same time, grill the peach halves, turning them frequently, until they are charred in spots and softened, about 8 minutes. Cut the peaches into wedges and thinly slice the steaks. Transfer to plates and serve, passing the dressing on the side.
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Garlic Parmesan Yellow Squash Chips
Garlic Parmesan Yellow Squash Chips
Preheat oven to 450.
Line 3 baking sheets with parchment paper and set aside.
In a large mixing bowl, combine squash, olive oil, salt and pepper; mix until well combined.
In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder.
Dip slices of squash in cheese mixture and coat on both sides, pressing on the coating to stick.
Place the squash in a single layer on the previously prepared baking sheet.
Lightly spray each slice with cooking spray. This will help with achieving a crunchier texture.
Bake for 10 minutes.
Remove from oven; gently flip over all the slices, lightly spray with cooking oil and bake for 8 more minutes, or until chips are golden brown.
Remove from oven; transfer to a serving plate and serve with a dollop of Non-Fat Plain Yogurt.
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Stuffed Zucchini with Tomatoes and Mozzarella
Stuffed Zucchini with Tomatoes and Mozzarella
Preheat oven to 400 degrees. Brush a rimmed baking sheet with olive oil. Halve zucchini lengthwise and scrape out seeds. Place, cut side up, on sheet and season with salt and pepper. In a small bowl, combine tomatoes, oregano, and vinegar; season with salt and pepper. Top zucchini with tomato mixture. Bake until zucchini is tender, about 20 minutes.
Heat broiler, with rack in top position. Top zucchini with mozzarella. Broil until cheese is brown and bubbling, 1 to 2 minutes; serve immediately.
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