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Menu Plan for the week of July 12, 2013:  Sunday's Recipes

Gazpacho de Andaluz
Steak Caesar Salad

Cooking time:  20 minutes for menu      Cooking schedule: see below for instructions

      Another variation on the Caesar Salad. Use whatever mushrooms are left from stuffing the pork.

Gazpacho de Andaluz (Andalusian Gazpacho)

Total time: 2 minutes 

 Ingredients:

• leftover Gazpacho

 Instructions:

• Remove from fridge and serve

 

Flank Steak Caesar Salad

Total time: 20 minutes
     Of course this isn't a traditional Caesar Salad - or even the popular Chicken Caesar...... But the tastes are similar and it's an easy summer salad.

 Ingredients:

• 12oz (360gr)  flank steak or other steak suitable for stir-fry 
• 4oz (120gr) mushrooms
• 1 tbs chili powder
• 2 tbs Worcestershire sauce
• 1 tbs olive oil
• 1/2 tsp garlic powder
• Lettuce - for 2 main salads, preferably Romaine
• 1/2 - 2/3 cup Caesar dressing
• 1 tomato
• 1 avocado

 Instructions:

• Mix chili powder, Worcestershire, oil and garlic. 
• Slice steak on the diagonal, across the grain into strips. 
• Clean the mushrooms and cut in half. 
• Add mushrooms and steak to chili powder mixture and toss to coat. 
• Cook on barbecue grill in a pan or sauté in a nonstick skillet over medium high heat (with a bit of olive oil) on the cook top.  Either way cooking time is 3 - 4 minutes. 
• Slice tomato, then cut slices in half. 
• Slice avocado.
• Put lettuce in large salad bowl tearing if necessary. 
• Toss with some of the dressing. 
• Arrange steak, mushrooms, tomato and avocado on top. 
• Serve with remaining dressing on the side. 

Caesar Dressing

 Ingredients:

• 1 tbs Dijon mustard
• 1 tbs lemon juice
• 1 tbs sherry or white wine vinegar
• 2 tsp Worcestershire Sauce
• 2 anchovy filets, mashed or 1 tsp anchovy paste (optional)
• 1/2 cup Greek or plain yogurt
• 2 tbs salad olive oil
• 1 tbs fresh chives
• 1/2 tsp garlic powder
• 3 tbs Parmesan

 Instructions:

• Put mustard, lemon juice and yogurt in small bowl and whisk well to combine. 
• Slowly add olive oil whisking constantly. 
• Add garlic, herbs and Parmesan. 
• Dressing should be thick.  This will keep a week in the fridge.

Cooking Schedule: 20 minutes for menu Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, small bowl, whisk, medium bowl, barbecue grill and pan, or large skillet, salad bowl Turn on / light barbecue grill, if using Slice steak Trim mushrooms, cut in half Make marinade, add steak, mushrooms, stir to combine Prepare lettuce

Make dressing Slice tomato Cut, pit, slice avocado Cook steak, mushrooms Add a bit of dressing to lettuce, toss Get gazpacho from fridge, ladle into bowls Garnish gazpacho Arrange tomato, avocado on lettuce Remove steak, mushrooms, arrange in center of salad Serve all, remaining dressing on the side

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By Katie Zeller

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