Lemon Vinaigrette for Caesar Salad

Juice of one lemon
1/3 cup olive oil
1 garlic clove minced
1 teaspoon worcestershire sauce
1 teaspoon dijon mustard

salt and pepper to taste

Whisk all ingredients together.

Roma Style Spinach

1/4 cup golden raisins
2 tablespoons chopped walnuts
2 small garlic cloves, minced
1/4 teaspoon salt
dash of cayenne pepper
4 teaspoons olive oil
12 cups torn spinach leaves
4 teaspoons shredded parmesan

In a large skillet cook and stir raisins, walnuts, garlic, salt and cayenne pepper in hot oil over medium heat for about 1 minute or until the garlic is light brown.

Add spinach; toss to coat.  Cook and stir for 1 to 2 minutes or just until spinach is wilted and heated through. Before serving sprinkle with parmesan cheese.

Serves 2

Sukiyaki

2 pounds tenderloin or sirloin steak
3 tablespoons oil
1/2 cup beef broth
1/2 cup sherry
1/8 cup soy sauce
1 teaspoon sesame hot oil
1/2 teaspoon freshly ground ginger
1 tablespoon honey
1 cup green onion cut into half-inch pieces

1 cup thinly sliced mushrooms
1 cup celery cut into one-inch pieces
4 cups fresh spinach leaves
One 5 ounce can of sliced water chestnuts, drained 
One 5 ounce can of bamboo shoots, drained
One 16 ounce can of bean sprouts,, rinsed and drained
 

Using a sharp knife thinly slice meat across the grain into strips. 

Using a wok or a large frypan sautee meat in oil using medium-high heat until browned on both sides. 

Combine beef stock, sherry, soy sauce, sesame hot oil, ginger, and honey, and pour over cooked steak strips. Push meat to one side of pan and add the onions, celery, and mushrooms.  Cook, tossing over high heat for about 2 minutes. Push aside as vegetables cook.

Add the spinach, water chestnuts, bean sprout, and bamboo shoots.  Cook and toss stirring until heated through.  Combine everything together and season with pepper to taste.

Serve with cooked rice and additional soy sauce.

Serves 10

Cranberry Cream Salad

3-ounce cherry gelatin
1 cup hot water
1 lb can whole cranberry sauce
1/2 cup chopped celery
1/4 cup chopped walnuts
1 cup sour cream

Dissolve gelatin in water. Chill until thick but not firm.  Break up cranberry sauce. Stir sauce, celery, and nuts into gelatin mix.  Fold in the sour cream.  Chill until set and ready to use.

Serves 4 - 6

Spaghetti with Tomato Lemon Sauce

This recipe is especially good in the summer when tomatoes and zucchini are in season.

2 pounds fresh tomatoes, diced

1 medium zucchini diced
1 pound spaghetti

Juice of one lemon

6 tablespoons extra virgin olive oil

1/4 cup grated parmesan cheese

Place the tomatoes and the zucchini in a large pasta serving bowl and sprinkle with a generous amount of salt and pepper.  Meanwhile, cook spaghetti according to package directions in boiling salted water until al dente. Drain well and add to the serving bowl.  Dress with lemon juice and olive oil.  Topp with parmesan cheese.

Serves 6 

Grilled Vegetable Pasta

1 pound whole-wheat spaghetti
2 ears corn, husked
1 yellow squash, sliced lengthwise into 1/2-inch-thick planks
1 zucchini, sliced lengthwise into 1/2-inch-thick planks
1 orange bell pepper, cut into 1-inch strips
4 scallions
2 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly cracked black pepper
3 tablespoons store-bought pesto
Juice and zest of 1 lemon
1-pint grape tomatoes, halved
1/4 cup fresh parsley, chopped

Preheat an outdoor grill to medium-high heat. Cook the pasta according to the package directions. Drain and let cool.

Brush the corn, yellow squash, zucchini, bell pepper, and scallions lightly with oil and season lightly with salt and pepper. Grill the corn, turning frequently, until cooked through and the kernels are charred, about 10 minutes. Grill the zucchini and squash slices, turning once, until charred but not mushy, about 2 minutes per side. Grill the pepper slices until they are charred on both sides, about 3 minutes per side. Grill the scallions whole, turning them frequently, until charred and soft, about 2 minutes.

Meanwhile, in a large bowl, whisk together the pesto, olive oil, lemon juice and zest. Season to taste with salt and pepper.

Cut the yellow squash, zucchini, and bell peppers into 1/2-inch pieces and add them to the bowl with the dressing. Cut the kernels off the corn and add them to the zucchini; chop the scallions and add them, too. Add the pasta and grape tomatoes and gently toss until everything is coated with the dressing. Add the parsley, toss and season to taste. Serve at room temperature.

 Serves 8 - 10

Beef Tenderloin Deluxe

1 whole beef tenderloin, about 3 pounds
4 tablespoons butter, softened, divided
1/2 cup chopped onions
4 teaspoons soy sauce
2 teaspoons Dijon mustard
1/8 teaspoon pepper
1 cup dry sherry

Spread tenderloin with 2 tablespoons butter.  Put on oven rack in a shallow baking pan.  Bake, uncovered, in a preheated 400-degree oven for 20 minutes.

Meanwhile, in a 1-quart saucepan, cook onions in 2 tablespoons of butter until tender.  Add soy sauce, mustard, and pepper. Stir in sherry. Heat to boiling and pour over tenderloin.

Bake 20 - 25 minutes more for rare beef.  Use a meat thermometer. Baste frequently with sauce.  Serve sliced with sauce.

8 servings