Grilled Pork Chops with Peach Pecan Salsa

Ribeye Steak, Grape Tomato and Mushroom Kebabs

Recipe courtesy of Safeway and Albertsons

Total time: 30 minutes

2 cloves garlic

1/2  small bunch Italian (flat-leaf) parsley

1/4  cup Organics extra-virgin olive oil

1/8  cup red wine vinegar

2  teaspoons  Organics Dijon mustard

1/2  teaspoon salt

1/2  teaspoon black pepper

3/4 pound  Organics ribeye steak

1/2  pint Organics grape tomatoes

1/4  pound  Organics white mushrooms

green pepper, sliced (optional) 

1/2  medium red onion

6  skewers

Peel and mince garlic. Wash and dry parsley. Shave leaves off stems; discard stems and mince leaves.

In large bowl, whisk minced garlic, half the minced parsley (reserve remainder for garnish), olive oil, vinegar, Dijon mustard, salt and pepper.

Cut steak into cubes; transfer to marinade bowl and toss to coat.

Wash tomatoes, mushrooms and green pepper. Halve mushrooms. Add tomatoes, mushrooms and green pepper to marinade. Peel onion and cut into chunks; add to marinade. Toss beef and vegetables until well coated.

Heat grill pan, outdoor grill or skillet to medium-high heat.

Thread steak and vegetables onto six skewers. 

Cook kebabs in batches until steak is browned and vegetables are tender, 3-5 minutes per side. Transfer to plate and repeat with remaining kebabs.

To serve, plate kebabs and sprinkle with remaining minced parsley. 

Red Snapper with Veggies and Creamy Pasta

Serves: 2 Persons

Protein: 

Red Snapper Filet- 2 Filets

Jumbo Shrimp- 1 LB 

Vegetables:

Corn on the Cob- 1 Un-shucked corn (Cut corn off the cob raw)

Whole Red Pepper- 1 (Fine dice)

Asparagus- 3 Skinny stalks (Cut off top and bottom ends, cut into ½ inch pieces)

Green Onion- 3 Strands for garnish (Chop and set aside)

Lemon- 1 Whole (Cut off ends and cut the lemon into 4 quarters)

Pasta: Small Shell Pasta- 2 Cups

Sauce: White Rue- 2 oz (Make in a Medium sized pot, keep in pot once finished for later use. Take off the heat source.)

2% Milk- 2 Cups

Spices:

Olive Oil- 7 oz Red Pepper- 5 oz

Salt and Pepper- To taste Rosemary- 2 Tbsp

All Spice- ½ tsp Cajun- 8 oz

Directions - Once one item is started, begin the next one if you have the space. Note: All of these components take up 5 eyes on a stove.

1. Sauteed Shrimp- In a small sauté pan on medium heat put 2 oz of olive oil in the pan. Once the pan is ready add the shrimp. Add both ends of the lemon and 1 of the 4 wedges. Squeeze the juice in the shrimp and leave the peel in the shrimp too. 

2. Pan seared Snapper- In a large sized sauté pan on medium heat, put 4 oz of the olive oil in the pan and allow to heat up. In the meantime, salt and pepper the fish to taste and add 2 oz of Cajun seasoning to one side of filets, then 2 oz more of Cajun to the other side. Cook the fish till the layers of the fish separate with ease and become opaque. 

3. Sauteed Veggies- In a small sauté pan on medium heat, put 1 Tbsp of olive oil in the pan and allow to heat up. Once the pan is ready, combine the asparagus, corn, and red pepper in the pan. Allow veggies to get some color. 

4. Cream Sauce- Begin to heat up the white rue on medium heat, once up to temperature, pour in the milk and reduce heat to low. Stir constantly until thickened. Season to taste and add rosemary, 1 lemon wedge squeezed and its peel, and all spice. 

5. Pasta- In a smaller pot, begin boiling the water and add a pinch of salt. Once the water boils, cook the pasta till tender, strain and set aside.

6. Layer from bottom to top (1 cup of pasta, half of the sauce, 1 fish for each plate or bowl, half veggie mix on top of 1 fish, split shrimp, make a ring around the center with shrimp, sprinkle with green onion, lemon on top.)