1 pepper* (yellow, orange, red or green)
1 zucchini (green, yellow)
1 c. red onions
2 c. carrots peeled & sliced
1 cucumber sliced
2 tsp extra virgin olive oil
Braggs Liquid Amino Acids

Note*: you can also use spicy peppers such as Serrano Chiles or jalapenos instead.

In a large iron skillet or iron wok, add onions and olive oil.  Cover with lid and steam on low for a few minutes.  Next, add carrots and steam for approximately 5 minutes and then add remaining vegetables.  Cook all veggies for about 5-10 minutes or until they are cooked to your liking.  Squirt with Braggs Liquid Amino Acid to taste.  Then, add salt and pepper to taste.  

1 tsp. dry mustard
1 Tbsp. Bragg’s Liquid Amino Acids
1 clove garlic
1/8 in. slice ginger root, minced
1 tsp. crushed dried rosemary or 2 Tbsp. fresh
1/4 c. extra virgin olive oil
lamb shoulder, leg of lamb or lamb chops

Combine mustard, Bragg’s, garlic, ginger, and rosemary. Gradually
whisk in olive oil. With brush, coat lamb thickly and evenly and
refrigerate for at least 3 hours or overnight. Roast lamb in oven on rack.

2 lbs. ground lamb
1 tsp. ground cumin
1/8 tsp. cayenne red pepper
1/3 c. fresh cilantro, chopped

Mix all ingredients together. Let sit at least two hours. Make long flat
kabobs on skewers and grill to desired doneness. Serve with brown
rice cooked with fresh dill, 1 Tbsp. olive oil.

6 large garlic cloves
1/4 c. fresh rosemary leaves
1 c. fresh lemon juice
1-1/2 c. extra virgin olive oil
1/3 c. packed fresh thyme sprigs
1-1/2 Tbsp. kosher salt
ground pepper to taste

Mince together garlic, thyme, and rosemary with salt and mash into
a paste. Add remaining ingredients and whisk until blended.
Marinate up to 1 day, covered. Makes about 2-1/2 cups.

1/4 c. Bragg’s Liquid Amino Acids
1 Tbsp. curry powder
1 tsp. ground ginger
dash of red cayenne pepper
2 Tbsp. extra virgin olive oil
1 tsp. cinnamon
1 garlic clove, crushed
2 broiler chickens

Mix together all ingredients. Clean chicken, remove as much skin as
possible, and split chicken open to lie flat on roasting pan. Spread
marinade on both sides of chicken, cover and refrigerate for 2 hours
and up to one day. Bake chicken at 375 degrees until done.

Chicken:
2 large boneless chicken breasts
2 garlic, chopped
1/2 jalapeno pepper, chopped
1 large shallot, chopped
1/2 c. fresh cilantro
3 Tbsp. extra virgin olive oil
1 tsp. kosher salt
juice of 1 lime
Salsa:
1-1/2 c. diced fresh pineapple
3 Tbsp. red onion, chopped fine
1/4 jalapeno pepper, minced
2 Tbsp. cilantro leaves, chopped

Puree all ingredients for chicken marinade and put in plastic Ziploc
bag with chicken. Grill and serve at room temperature or warm.
Combine all salsa ingredients except cilantro together and
refrigerate up to one day. Add cilantro before serving.

1/2 c. Bragg’s Liquid Amino Acids
2 Tbsp. lemon juice
1 clove garlic
1/2 tsp. ground ginger
2 Tbsp. extra virgin olive oil
1 tsp. sesame seeds
2 green onions, finely chopped
1 lb. beef sirloin, thinly sliced or boneless chicken breasts

Combine all ingredients. Thread meat on bamboo skewers; marinate
at least 3 to 4 hours or overnight. Broil or grill until meat is cooked
through.

1-1/2 tsp. salt
1 Tbsp. minced onion
1/2 tsp. dry mustard
1/2 tsp. rosemary
1/4 tsp. powdered ginger
1/4 c. lemon juice
1/2 c. extra virgin olive oil
1 clove garlic, minced
1/4 c. Bragg’s Liquid Amino Acids
1 tsp. ground black pepper

Place all ingredients in blender and blend until smooth. Marinate
overnight.

1/2 c. Bragg’s Liquid Amino Acids
1 Tbsp. garlic
1 tsp. ground black pepper
1/4 c. extra virgin olive oil
1 2-inch piece of ginger, minced
2 tsp. ground coriander

1/2 c. extra virgin olive oil
1/2 c. chopped shallots
2 Tbsp. chopped fresh rosemary
8 (6-7 oz. beef tenderloin steaks, 1” thick)

Purée oil, shallots, and rosemary in blender until almost
smooth. Pour into 13x9x2 glass baking dish. Add steaks, turn to coat
with marinade. Cover and refrigerate at least 6 hours or overnight.
Grill to desired doneness.

Dry Rub:
3 Tbsp. dried basil
1-1/2 Tbsp. sage
1 Tbsp. kosher salt
1 tsp. black pepper
4 steaks about 1 to 1 1/2 inches thick
Sage Sauce:
4 Tbsp. extra virgin olive oil
1/4 c. packed fresh sage leaves
1/4 c. packed fresh basil leaves
1 tsp. mashed anchovy fillet or paste

Dry Rub:
At least 2-1/2 hours and up to 12 hours before you grill the steaks,
prepare the dry rub combining all ingredients in a small bowl.
Coat the steaks thoroughly with the rub, wrap them in plastic and
refrigerate until 30 minutes before grilling. Grill to desired
doneness.

Sage Sauce:
Combine oil, fresh sage and basil in small saucepan. Cook over
medium heat about 10 minutes. Strain the sage and basil
leaves, then add the mashed anchovies. Spoon sauce over
grilled steaks.

6 plum tomatoes, halved
12 garlic cloves, halved
1/4 c. extra virgin olive oil
4 steaks (1-inch thick)
1/4 c. chopped fresh rosemary
2 Tbsp. ground black pepper
1 Tbsp. kosher salt
2 Tbsp. extra virgin olive oil

Heat oven to 275 degrees. Combine tomatoes, garlic and olive oil in
small ovenproof casserole, season with salt and pepper. Cook,
stirring occasionally, 1-1/2 hours.
Rub steaks with rosemary, 1 Tbsp. pepper and kosher salt about 10
minutes before cooking. Cook steaks until desired doneness and
serve with warm tomatoes.

1 pepper* (yellow, orange, red or green)
1 zucchini (green, yellow)
1 c. red onions
2 c. carrots peeled & sliced
1 cucumber sliced
2 tsp extra virgin olive oil
Braggs Liquid Amino Acids
1-2 chicken breasts diced or 1lb of steak tidbits

Note*: you can also use spicy peppers such as Serrano Chiles or jalapenos instead.

In a large iron skillet or iron wok, add onions and olive oil.  Cover with lid and steam on low for a few minutes.  Then, add chicken or steak tidbits and allow time to cook thoroughly.  Next, add carrots and steam for approximately 5 minutes.  Then, add remaining vegetables.  Cook all veggies with meat for about  5-10 minutes or until they are cooked to your liking.  Squirt with Braggs Liquid Amino Acid to taste.  Then, add salt and pepper to taste.  

1 standing rib roast of beef
1 Tbsp. chopped fresh rosemary leaves
1 tsp. ground black pepper
2 garlic cloves
1-1/2 tsp. kosher salt

In a small bowl stir together seasoning. Put rib roast, rib side down,
in a roasting pan, rub with olive oil and then rub seasoning mixture
on the top and sides. Roast beef in lower third of the oven for 20
minutes at 475 degrees. Reduce heat to 350 degrees and roast until
thermometer registers 130.

1lb ground turkey
½ an onion grated
1 Tbsp minced fresh Tarragon
1 Tbsp Paprika
Salt to taste
Pepper to taste

Mix turkey with onion and seasonings in a bowl.  Cover bowl with clear wrap and leave it in the refrigerator for an hour for the flavors to blend.  Remove from the refrigerator.  Make patties and cook them on a skillet with Extra Virgin Olive Oil.  Serve patties with a side of greens, vegetables, and/or brown rice.

1lb package organic grass-fed burger or store bought
½ c. chopped red onion
1 finely chopped pepper (red, yellow, orange or green)*
1 tsp finely chopped garlic
Braggs Liquid Amino Acids
Salt to taste
Pepper to taste

Mix veggies and beef and make 4 medium-sized patties or 3 large patties.  Place patties on iron skillet on low heat, add 2-3 squirts of Braggs and then place a lid on skillet.  Steam thoroughly.  Patties will be ready in 15-20 minutes.

1 medium onion, chopped
1 lb. hamburger or ground turkey
3 eggs
1 Tbsp. extra virgin olive oil
1 lb. fresh spinach
salt and pepper to taste

Heat oil in skillet and sauté onion until soft, about 7 minutes.
Remove from pan. Brown meat until it loses its pink color, about 3
minutes. Add spinach and stir until wilted, about 2 minutes. Add
onion and salt and pepper. In a separate bowl, whisk the 3 eggs
together. Pour the eggs into the center of the pan and cook slightly
before mixing with the rest of the hash. Continue cooking until eggs
are done to desire.

2 Tbsp. extra virgin olive oil
2 c. onions
2 c. chopped red bell peppers
4 large garlic cloves, minced
2 lbs. ground beef
1 Tbsp. cumin
1 14-1/2 oz. can beef broth
1 c. frozen peas

Heat oil in large pot over medium-high heat. Add onions, bell
peppers and garlic, sauté 5 minutes. Add beef, cumin and cayenne
pepper, sauté until beef is brown, breaking up beef with back of
fork, about 8 minutes. Add crushed tomatoes, broth, peas, and
capers. Simmer until chili is thick, stirring occasionally, about 20
minutes. Season with salt and

Beef Tenderloin in Morita Chile and Tomatillo Sauce

6  8 oz center cut beef tenderloin filets
2 lbs roasted Tomatillos
3-4 Morita Chiles
1/2 c. Extra Virgin Olive Oil
1 lb Shiitake Mushrooms, sliced
1 c. water
salt to taste
 
Sauce: In a small sauce pan bring 1 cup of water to a boil then add the Morita Chiles and let simmer for about 5 minutes.  Set aside to cool. 

Next, sauté the shiitakes in olive oil then set aside.

Then, put Tomatillos and Morita Chiles with left over water in a blender or a food processor and puree.  Then, pour puree in a medium sauce pan and bring to a boil and season with salt.  Add sautéed mushrooms and let simmer for about 8 minutes. Taste and add more salt if necessary.
 
Beef: Place the beef filets on a very hot grill, and add salt and fresh pepper.   Grill for about 6 minutes per side for medium-rare (depending on thickness).

½ lb of marlin fillets or any comparable firm-textured fish
5 oz fresh squeezed lime juice
1 c. diced plum tomatoes (about 2 medium tomatoes)
½ c. onion finely chopped (about one medium onion)
½ c. cilantro finely chopped (about ½ of a bunch)
3 Chiles Serranos or 1 jalapeño finely chopped

Grilled Fish with Salsa  

4 fish fillets (Tilapia, Mahi Mahi, Red snapper, Grouper, etc)
2 c. diced plum tomatoes (about 6 medium plum tomatoes)
1 c. onion finely chopped (about one medium onion)
1/2 c. cilantro finely chopped (about 1/2 of a bunch)
1 Tbsp Chiles Serranos finely chopped (3 Chiles Serranos or 1 jalapeño)
2 Tbsp extra virgin olive oil
2 Tbsp fresh squeezed lime juice
1 medium avocado
Salt to taste
Fresh ground peppercorn to taste
 
Sauce:  In a large bowl mix together: tomato, onion, cilantro, Chiles Serranos, olive oil and lime juice.  Cover and refrigerate for approximately one hour for the flavors to marry.  Remove from the refrigerator, and let it warm at room temperature.
Fish:  rub olive oil on the fish and season with salt and black pepper.  Cook the fish fillets on a grill or in a broiler until tender (be mindful not to overcook).
 
To serve:  Place the fish on a serving plate and place a scoop of the salsa mixture on top of the fish.  Garnish with slices of avocado and sprigs of cilantro.

Yields: 4 servings

2 lbs. snapper, trout, or flounder fillets
1 onion, thinly sliced
1/4 c. extra virgin olive oil
1 tsp. sea salt
dash pepper
4 Tbsp. citrus juice (lemon, lime, grapefruit or any combo)
2 Tbsp. Bragg’s Liquid Amino Acids

Place fish in oiled baking pan. Slash fish in several places and inset
onion slices. Mix olive oil, salt, pepper, citrus juice and Bragg’s.
Spread over fish and baste during cooking. Bake 20 minutes, or
until fish flakes easily with fork. (You can substitute 4 Tbsp. orange
juice concentrate for citrus after adding it back to diet)

5 Tbsp. Bragg’s Liquid Amino Acids
1/4 c. fresh cilantro leaves (packed)
2 Tbsp. mayonnaise (use homemade with lemon, it can’t have
vinegar)
1 Tbsp. sesame oil
2 tsp. lime juice
1 one-inch piece peeled fresh ginger (chopped)
1/4 tsp. cayenne pepper
2 bunches watercress (stems trimmed)
1 bunch radishes, trimmed, sliced (optional)
Blend first 7 ingredients in blender until smooth. Pour 1/3 cup sauce
into glass pie plate, add fish and turn to coat, 15 minutes per side.
Reserve remaining sauce.

Drain marinade from fish into heavy medium skillet. Cook over high
heat until liquid starts to boil. Add fish and cook to desired
doneness, about 3 minutes per side for medium rare.
Combine watercress and radishes in bowl, arrange fish slices over
it, sprinkle with sesame seeds and reserved marinade.

Squeeze a lime over salmon and broil/grill to desired doneness.
Serve with ginger sauce and rice. (see below)

1 (1/2-inch thick) ginger root, peeled, minced
1/2 c. mayonnaise (homemade with lemon juice and eggs)
2 tsp. chopped cilantro leaves
2 tsp. lime juice
1/4 tsp. hot chili oil
Combine all ingredients in a small bowl. Refrigerate until ready to serve.

Lamb in Chilindron Sauce
1-1/2 lbs. boneless shoulder or leg of lamb, cut into 1-inch cubes
1 tsp. salt
freshly ground black pepper
6 Tbsp. extra virgin olive oil
3 cloves garlic (I recommend increasing this to taste)
1 large onion, chopped (use more if you like onion)
4 large red peppers, cored, seeded and cut into strips
1 cup skinned and chopped tomatoes
2 tsp. paprika
2 pinches of toasted saffron threads, or 1 tsp. saffron powder
1 chili pepper, seeded and chopped (dried chilies work just as well)
10 ripe or green olives, halved and pitted (canned black olives
do well)

Sprinkle the meat with the salt and pepper. Heat the oil in a
flameproof casserole or large pan with the garlic cloves. Add the
meat and fry until evenly browned. Remove the meat and set it
aside. Discard the garlic, if a milder flavor is preferred.
Add the onion and peppers to the pan and sauté until they start to
soften. Add the tomatoes, paprika, saffron and chili pepper. Return
the meat to the pan, cover and cook very gently for about 1 hour
or until the meat is tender, adding the olives about 10 minutes
before serving. If the meat becomes dry during cooking, add a little
water, but the dish should contain little liquid.
Transfer to a heated serving dish and serve immediately. Freezes
well.