This was my first attempt at grilled flank steak. We live in an apartment so I used a nonstick grill pan (instead of an actual grill) from Costco, which I’m kind of loving. I also made some homemade chimichurri to go with the steak and zoodles. The chimichurri drips down through the pieces of steak and get all over the noodles, and makes them taste so good. Seriously, I could drink chimichurri. Plus, the extra will make great salad dressing for the week. If you don’t have a julienne vegetable peeler for zoodles I highly recommend the Kuhn Rikon Julienne Peeler.
2 tbsp of raw and fermented red wine vinegar (by Eden Foods)
3 cloves of pressed garlic
1 tsp sea salt
¼ tsp ground fresh black pepper
¼ tsp red pepper flakes
With a vegetable julienne peeler, make zucchini noodles ahead of time. Use a fork to hold zucchini down instead of your hands to prevent injury.
Add parsley, olive oil, red wine vinegar, pressed garlic, sea salt, black pepper and red pepper flakes to food processor to get chimichurri sauce.
Grill flank steak on a grill pan for 5 minutes on eat side or until internal temperature reaches 130 - 135 degrees for medium rare. Then let steak rest for 10 minutes before slicing thinly against the grain.
Saute zoodles in a little bit of olive oil for 4 minutes to soften them up before plating your dish. Add slices of flank steak on top, then drizzle or spoon chimichurri over steak. Enjoy!
This bacon and broccoli slaw is perfect for a summer picnic. It’s made with a homemade dijon lemon mayo, that uses coconut oil and olive oil. I love the pre-shredded broccoli stems from Trader Joes. It makes this dish really easy to pull together. You could even make it ahead of time. The mayo will keep for about a week in an airtight container. This is one of those dishes where the flavors meld together in the fridge and get better with time.
I know avocado honey ice might seem like a crazy flavor, but it was actually really delicious. The avocado taste is very mild and healthy fat gives this ice cream a nice rich texture. Make sure you use a high quality honey, since the flavor of the honey really shines through in this recipe. I’m obsessed with Honey Pacifica Creamy Wildflower Raw Honey. It’s local sourced and raw, plus the wildflower gives it a nice floral sweetness.
To preserve the lovely green color from the avocados, I made sure this ice cream is never exposed to air unnecessarily. I couldn’t help it when it was being churned in the ice cream maker (only for 18 minutes!), but when it comes to chilling the ingredients and then storing the ice cream in a freezer, use some saran wrap and push down into the mixture so there are no pockets of air. I use the same technique for storing guacamole. No air equals no browning.
Overall, I’m really happy with the way this recipe turned out and I would definitely make it again. I’m also really satisfied with my ice cream maker. It’s a Cuisinart Frozen Yogurt-Ice Cream & Sorbet Maker, and I’ve been really happy with the way my recipes have been turning out and how easy it is to make ice cream. There is just one on and off button for churning ice cream, and as long as you have the right volume of ingredients and enough fat in your recipe, the results are awesome! You need the right volume, because the churning causes the ice cream to expand and if you overfill your ice cream maker things will get messy. Without enough fat, your ice cream will have the texture of sorbet, which I don’t enjoy as much. Especially, when my goal is to make a smooth and creamy ice cram.
This antipasto salad is really easy to make and will definitely impress your guests. I used my Mom’s Dressing to marinate the veggies, which includes green and black olives, artichoke hearts, peppadews, and roasted red peppers. I also chopped in a few cucumbers … I couldn’t resist a little crunch, and put everything over some wild arugula. I have some slices of genoa salami and rolled proscuitto on the side, but of course you could use whatever Italian cured meat you prefer. I skipped the cheese, because I’m intolerant, but if you can handle it, go for it.
You can easily make most of this ahead of time, and assemble everything when you are read to serve. Or have guests assemble it themselves so they can add what they like.
This recipe is very near and dear to my heart. My mom used to make this every time she cooked dinner, which was often, so we had a side salad with our meal. It’s a very garlicy Italian dressing, that depending on the balsamic vinegar you use, can also taste pretty sweet. She also used a tsp of sugar in her recipe, but I substituted honey. The balsamic vinegar and honey give this recipe a nice sweet and sour flavor, and the garlic adds a spicy note.
In this photo, I’m using this dressing as a marinade for some veggies for an antipasto salad I’m making for dinner. I chopped up some roasted red peppers, peppadews, green and black olives, and artichoke hearts and I’m going to let all the flavors develop before I assemble the salad with the remaining ingredients: wild arugala, salami, and prosciutto. Here is the full recipe for the antipasto salad as promised.
This easy vegan chocolate ice cream is made with only three ingredients – full fat coconut milk, cacao powder, and dates. The fiber from the dates and the fat from the coconut milk give this ice cream a rich and smooth creamy consistency. When it came out of the ice cream maker is looked and tasted exactly like chocolate soft serve. I kept it frozen over night to get the nice round scoops, but if you love soft serve, why wait?
For healthy toppings, I added some chopped pecans, which I consider a “dessert nut” and some in season raspberries. However, the sky is the limit and you can easily get creative and throw on whatever you like.