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Grilled Steak and Fingerling Potato Salad

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Ingredients 1 teaspoon lime juice 1 teaspoon chili powder 1/2 teaspoon salt, divided 1 clove garlic, mashed into a paste 8 ounces sirloin steak, trimmed 3/4 pound fingerling potatoes, scrubbed 2 tablespoons sherry vinegar 1 tablespoon extra-virgin olive oil 1/2 teaspoon ground cumin 1/4 teaspoon freshly ground pepper 4 large radishes, sliced 3 scallions, thinly sliced 1/4 cup chopped fresh cilantro Bag of mesclun greens Instructions Mix lime juice, chili powder, 1/4 teaspoon salt and garlic  in a small bowl to form a paste; rub onto both sides of steak. Refrigerate the steak. Place potatoes in a large pot, cover with water and bring to a boil over high heat. Cook until tender when pierced with a fork, 15 to 20 minutes, depending on the size of the potatoes. Drain, let cool for 10 minutes, then quarter. While the potatoes cool, preheat grill or grill pan over medium-high heat. Oil the grill rack (see Tip) or pan. Grill the steak, turning once, until a...
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Well its been awhile....

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Its been awhile since the last update, and my wife has gotten me to start cooking a little healthier for her...so lets dive right in shall we? Prosciutto-Wrapped Shrimp with Spinach Salad Ingredients 1 tablespoon extra-virgin olive oil plus 2 teaspoons, divided 1 tablespoon lemon juice 1 small clove garlic, minced Pinch of salt 1/8 teaspoon freshly ground pepper, divided 4 cups lightly packed spinach 10 raw jumbo shrimp (13-15 per pound) 5 very thin slices prosciutto (about 1 ounce), cut in half lengthwise to make 8 strips Whole wheat baguette Parmesan cheese Preparation Whisk 1 tablespoon oil, lemon juice, garlic, and a pinch each of salt and pepper in a large bowl. Add spinach and toss to coat. Peel and devein shrimp, leaving the tails on. Pat dry and sprinkle both sides with the remaining pinch of pepper. Wrap 1 piece of prosciutto around each shrimp. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the shrimp and coo...
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Taco Salad with Avocado Cilantro Dressing

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Ingredients: 3/4 lb ground beef 1 tablespoon vegetable oil 1/2 cup onion, chopped 2 cloves garlic, very finely chopped 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon chile powder Salt and freshly ground black pepper Pinch of cayenne (optional) 1 can (8-ounce) tomato sauce 1 can (15-ounce) black beans, drained For the salad: 8 cups romaine lettuce, coarsely chopped 1 ripe Hass avocado, halved lengthwise, peeled and sliced 1 sweet bell pepper (red, yellow or orange) seeded and roughly chopped 1 pint grape or cherry tomatoes, halved 1 cup grated cheddar cheese Tortilla chips (see notes) Lime wedges (optional) For the dressing: 1 ripe Hass avocado, halved and peeled 2 tablespoons olive oil 1/4 cup plain yogurt 1 small clove garlic, very finely chopped Juice of 1 lime 1/4 cup fresh cilantro, chopped 1/4 to 1/2 cup buttermilk (or regular milk) 1/2 teaspoon salt Freshly ground black pepper Instructions:   Start by makin...
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