Lamb Lettuce Boats with Avo-Ziki Sauce [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo
LAMB LETTUCE BOATS
with AVO-ZIKI SAUCE

1lb lamb stew meat
Sea salt and black pepper to taste
1/2 tsp dried or fresh oregano
1 Tblsp coconut oil, melted
4-6 large romaine lettuce leaves, cleaned [I used my romaine from my garden!]
1 cup cherry tomatoes, halved
1/2 cucumber, finely diced
1 lemon, cut in half

• In a small mixing bowl, season the lamb with the sea salt, black pepper, and oregano. 
• In a skillet over med-high heat, melt the coconut oil, and then place the lamb pieces in the pan. Cook the lamb approximately 2-3 minutes or until it is browned on one side, and flip to brown on the other side for another 2 minutes or so.
• Once the meat is cooked, chop it into 1/2 inch pieces.
• Place the romaine lettuce leaves onto serving plates and top with the chopped lamb, cherry tomatoes, and cucumber. 
• Squeeze lemon over each lettuce boat, then top with the Avo-Ziki Sauce.

AVO-ZIKI SAUCE

1 ripe avocado
1/4 cup grated cucumber
1 small garlic clove, grated
Juice of 1 lemon
2 Tblsp EVOO
Sea salt and black pepper to taste
1 tsp fresh dill, finely chopped

• Combine all ingredients in a small food processor or with a hand blender.

This recipe is directly from Practical Paleo by Diane Sanfilippo

Citrus Steak (HCG Friendly)

This started out looking really plain, and I kept adding per "HCG Diet" rules. Turned out FANTASTIC. The sauce added another dimension to it--so don't leave it out! I would make this again, even though I'm not the one on the HCG diet--and its great for other family members as well.

CITRUS STEAK [HCG Friendly]

Flank steak, fat removed, sliced into strips [HCG diet allows 100 grams (3.2 oz) per person]
Handful of cherry or grape tomatoes [as many as you would like--"free veggie" on HCG]
1 yellow bell pepper, cut into bite-sized chunks ["free veggie"]
1/2 head of lettuce ["free!"]
1 orange [this may count as your 1 fruit for meal, so double check before eating more fruit]
2 tblsp apple cider vinegar
2 tblsp chopped fresh basil
salt & pepper to taste
2 tblsp water

In a ziplock bag, combine vinegar, basil, s&p and the juice of the orange and add meat--toss to coat. Let sit at room temperature for 30 minutes or more. Remove steak from bag, reserving juice.

In a small saucepan, over med-low heat, bring to a simmer the reserved juice and let it simmer while grilling.

Layer the skewers with strips of steak, tomatoes and bell pepper pieces. Grill over med-high heat until desired doneness, about 10 minutes (rotating often). Remove from heat. Drizzle sauce over top.

Serve on top of lettuce [free veggie according to the HCG diet], using the sauce as a dressing. Serves 4.

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Rosemary Ribeye Steak & Grilled Bread Salad

ROSEMARY RIBEYE STEAK

This is a wonderful summer-time steak. Fresh rosemary and corn make it meld together and the flavors just pop. Follow the instructions closely to get that perfect steak.

2 ribeye steaks, cut 1 inch thick
1 tblsp olive oil
1 tblsp finely snipped fresh rosemary
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
snipped fresh rosemary (for garnish)

Ready for the grill

Trim the fat from the steaks. Brush with oil. In a small bowl, combine 1 tblsp rosemary, salt and pepper. Sprinkle over both sides of the steaks; rub in with your fingers. Cover and marinate at room temp for 30 minutes.

Sprinkle the steaks with a little more salt right before grilling.

Charcoal grill is the best for the steaks, but you can use gas grill if that's all ya got. Get coals to medium heat and grill, uncovered, for 10 to 13 minutes doe med-rae, 12 to 15 for medium. [For gas grill, preheat oven and cook over medium heat, covered, until at the right doneness] Sprinkle steaks with fresh rosemary before serving.

GRILLED BREAD SALAD

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tsp honey
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 ears of corn, husks and silks removed
3 1/2-in-thick slices Italian bread
4 cups baby arugula
1 cup cherry tomatoes


For dressing, combine 1/4 cup oil, vinegar, honey, salt and pepper. Cover and shake well; set aside.

Brush all sides of corn and bread slices with remaining oil.

Place corn on grill (same time as the steaks) and grill for 15 to 20 minutes or until tender, turning occasionally to brown evenly. Add bread slices at the end, and grill for 3 to 4 minutes, or until toasted. (careful--we burned a few!)

In large bowl, toss together the arugula and tomatoes. Cut corn from cob and add to mix. Cut bread into bite-sized slices and add to mix. Shake dressing and add to the salad; toss to combine.

Makes 4 to 6 servings.

Recipe adapted from Better Home and Gardens "Grill it" Special Interest Publications, 2011