1 medium zucchini squash, chopped
¼ red onion, chopped
½ red pepper, chopped
½ to 1 jalapeno pepper, chopped (to taste)
¼ cup chopped cilantro (or more, to taste)
1 small clove garlic, minced
Pinch of ground coriander seed
Dash lemon juice
Toss all ingredients together; adjust seasonings as desired.
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1 small cabbage, cored
2 tablespoons olive oil
½-1 teaspoon onion powder (optional)
1/8-¼ teaspoon black ground pepper
4 medium carrots cut into 1-inch pieces
2 celery ribs cut into 1- inch pieces
1 small onion cut into wedges
½ pound whole fresh mushrooms
1 small green pepper cut into pieces
Cut cabbage into 6 wedges; spread oil on cut sides. Place cabbage on a piece of heavy-duty foil, about 24 inches by 18 inches. Sprinkle with onion powder, if desired and pepper. Arrange remaining vegetables around cabbage. Seal the foil tightly. Grill, covered, over medium-hot heat for 30 minutes or until vegetables are tender, turning occasionally.
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2 tablespoons canola oil
1 clove garlic, pressed
12 ounces boneless sirloin steak, trimmed of all visible fat, thinly sliced
¼ cup burgundy wine
1 yellow onion cut thinly into wedges
1 red pepper, seeded and cut into slender strips
2 celery stalks, chopped
4 ounces of sliced mushrooms
4 ounces thinly sliced carrots
3 tablespoons lemon juice
Sauté the beef in the oil with garlic and half of the red wine until the beef is browned. Remove from skillet. Heat the residual oil in the skillet. Sauté the onion, celery, red pepper, and carrots until the onion is tender – about 4 minutes. Add the remainder of the red wine. Add the mushrooms; stir-fry everything together for about another 3 minutes. Combine the vegetables with the meat.
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