INGREDIENTS:

• 1 pound beef round tip steaks, cut 1/8 to 1/4 inch thick
• 1 tablespoon lemon pepper
• 4 pita pocket, cut crosswise in half
• 3/4 cup plain or seasoned hummus
• Sliced cucumber, tomatoes, red onions (optional toppings)

DIRECTIONS:

1. Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Combine beef and lemon pepper in medium bowl.

2. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef. Season with salt, as desired.

3. Fill pita pockets with equal amounts of steak, hummus and toppings, as desired.

Serves 4

• 3 tablespoons vegetable oil
• 2 garlic cloves, peeled and finely chopped
• 2 15-ounce cans black (or other ) beans
• 2 cups toppings, such as coarsely shredded chicken, cooked chorizo sausage, small cooked shrimp, sliced ham, cut into strips, flaked tuna, and/or cubed tofu
• 1 large romaine heart, cut into ¼-inch thick slices
• 1/3 cup sour cream
• 3 tablespoons Mexican hot sauce, plus more for serving
• 12 tostadas (crisp-fried corn tortillas), store brought
• 1 ripe avocado, pitted, flesh scooped from skin and cut into ¼-inch pieces (optional)
• ¾ cup Mexican queso añejo or garnishing cheese, such as Romano or Parmesan
• ½ to ¾ cup (loosely packed) chopped cilantro

DIRECTIONS:

1. Heat oil in a medium skillet over medium heat.  Add garlic, stir for about a minute, then add undrained beans.  Mash to a coarse purée with a potato masher or the back of a spoon, then cook, stirring regularly, until thickened just enough to hold shape in a spoon, about 10 minutes.  Taste and season with salt if needed.  Reduce heat to lowest setting to keep warm.
2. Place romaine in a large bowl.  In a small bowl, mix together sour cream and hot sauce.  Drizzle mixture over romaine and toss to combine.
3. Spread each tostada with some of the beans.  Top with portions of your chosen topping(s) romaine.  Dot with avocado, if using.  Sprinkle generously with cheese and cilantro, and serve immediately with additional hot sauce.

SERVES 4

• 6 corn tortillas
• Vegetable oil for frying
• 4 garlic cloves, peeled and left whole
• 1 small white onion, sliced
• 2 dried pasilla chiles (or 1 dried ancho), stemmed, seeded, and torn into several flat pieces
• 1 14.5-ounce can whole tomatoes in juice, drained
• 6 cups chicken broth
• 1 large sprig fresh epazote, if available
• 6 ounces Mexican queso fresco, feta, or other crumbly fresh cheese, cut into ½-inch cubes
• 1 large ripe avocado, peeled, pitted and cut into ½-inch cubes
• 1 large lime, cut into wedges

DIRECTIONS:

1. Cut tortillas in half, then into ¼-inch strips.  In a medium-large saucepan, heat ½ inch of oil over medium heat until shimmering (not smoking.)  Add half of the tortilla strips.  Cook, stirring, until golden-brown and crispy.  With a slotted sppon, scoop out tortilla strips and drain on paper towels.  Repeat with remaining tortillas.
2. Pour off all but a thin coating of hot oil from the saucepan and return to heat.  Add garlic and onion and cook, stirring regularly, until golden, about 7 minutes.  Use a slotted spoon to scoop out garlic and onion, pressing them against side of pan to leave behind as much oil as possible.  Transfer garlic and onion to a blender or food processor.
3. Add chile pieces to pan.  Cook, turning quickly, for about 30 seconds.  Remove and drain on paper towels.  Set pan aside.
4. Add tomatoes to blender or food processor containing garlic and onion, and process to a smooth purée.  Set saucepan over medium-high heat.  When hot, and purée and cook, stirring, until it has thickened to the consistency of tomato paste, about 10 minutes.  Add broth and epazote (if using), bring to a boil, then partially cover and gently simmer over medium-low heat for 30 minutes.  Season to taste with salt.
5. To serves, divide cheese and avocado among soup bowls.  Ladle broth into each bowl, top with tortilla strips, and crumble on a little toasted chile.  Serve with lime edges.

SERVES 6 AS A FIRST COURSE, 4 AS A LIGHT MAIN DISH

• 1 28-ounce can whole tomatoes, drained
• 2 to 3 canned chipotle chiles en adobo
• 1 ½ tablespoons vegetable or olive oil
• 1 large white onion, sliced ¼-inch thick, divided
• 3 garlic cloves, peeled and finely chopped
• 2 ½ cups chicken broth, vegetable broth, or water, plus a little extra if needed
• 2 cups sliced red chard leaves (optional)
• 12 corn tortillas, cut into sixths and fried or baked to make chips, or 8 ounces thick, homemade-style tortilla chps
• ½ cup chopped fresh cilantro
• 1/3 crème fraîche or sour cream thinned with a little milk
• 1 ½ cups coarsely shredded grilled or roasted chicken (optional)
• ¼ cup finely crumbled Mexican queso añejo or other dry grating cheese such as Romano or Parmesan

DIRECTIONS:

1. Place tomatoes and chipotles in a blender jar.  Blend to a purée that still retains a little texture.
2. Heat oil in a medium-large pot or Dutch oven or a deep, large skillet on medium heat.  Add half of the onion slices and cook, stirring regularly, until golden, about 7 minutes.  Add garlic and cook, stirring, for another minute, the raise heat to medium-high.  Add tomato purée and cook, stirring, until mixture begins to thicken, 4 or 5 minutes.  Stir in broth or water and season to taste with salt (use less if using salted chips.)  Bring to a boil.  Stir in chard (if using) and tortilla chips.  Return to a rolling boil, cover, and turn off heat.  Let stand 5 minutes (no longer.)
3. Remove cover and carefully stir to coat chips evenly with sauce and to check that chips have softened nicely – they should be a little chewy, not mushy.  (If too chewy, stir in a few tablespoons more broth, cover and set over medium heat for a couple minutes more.)  Sprinkle with cilantro.
4. Spoon tortilla chip mixture onto warm plates.  Drizzle with the crème fraîche or milk thinned sour cream, strew with the remaining sliced onion and the shredded chicken (if using), and dust generously with cheese.

SERVES 4 AS A MAIN DISH

Recipe Courtesy of the Beef Check Off

INGREDIENTS:

• 1 pound beef top sirloin or beef tenderloin steaks, cut 1 inch thick
• 8 ounces medium mushrooms
• 2 medium red, yellow or green bell peppers, cut into 1-inch pieces
• Salt

Seasoning:

• 2 tablespoons
• Olive oil
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
• 2 cloves garlic, minced
• 1/2 teaspoon ground black pepper

Cucumber-Yogurt Sauce:

• 1/2 cup plain yogurt
• 1/3 cup finely chopped seeded cucumber
• 2 tablespoons crumbled feta cheese
• 1 clove garlic
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt

DIRECTIONS:

1. Cut beef steak into 1-1/4-inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms and bell pepper pieces; toss to coat.
2. Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.
3. Place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 7 to 9 minutes (over medium heat on preheated gas grill, covered, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season kabobs with salt, as desired.
4. Meanwhile, combine sauce ingredients in small bowl. Serve with kabobs.

SERVES 4

Recipe Courtesy of the Beef Check Off

INGREDIENTS:

• 1 pound top sirloin steak, cut 3/4-inch thick
• 2 medium poblano peppers
• 1 medium onion, cut into 1/2-inch thick slices
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 medium mango, diced
• 1/4 cup chopped fresh cilantro
• 1/4 cup fresh lime juice
• 1/4 teaspoon salt
• 8 small corn tortillas (6 to 7-inch diameter)
• Fresh cilantro sprigs (optional)
• lime wedges (optional)

DIRECTIONS:

1. Place peppers and onion slices on grid over medium, ash-covered coals (over medium heat on preheated gas grill). Grill, covered, 15 to 20 minutes or until onion is tender and pepper skins are blackened, turning occasionally. Place peppers in food-safe plastic bag; close bag. Set peppers and onion aside.
2. Meanwhile combine garlic and cumin; press evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 13 to 16 minutes (over medium heat on preheated gas grill, covered, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove; keep warm.
3. Remove and discard skins, stems and seeds from peppers when cool enough to handle. Chop peppers and onion. Combine chopped vegetables, mango, chopped cilantro, lime juice and salt in medium bowl. Set aside.
4. Place tortillas on grid. Grill, uncovered, 30 seconds on each side or until heated through and lightly browned.
5. Carve steaks into slices. Season with additional salt, as desired. Top tortillas with equal amounts of beef and mango salsa. Garnish with cilantro sprigs and lime wedges, if desired.

SERVES 4

INGREDIENTS:

• 6 hard boiled eggs, chopped
• 3-4 stalks of celery, chopped
• 1 cup peas
• 1 small onion, chopped
• 2-3 packages salad shrimp
• 2-3 packages crab meat, chopped
• Salt and pepper
• 2 cups real mayo
• 1 cup milk (to thin out mayo)
• 1/4 cup sugar
• 1/4 cup vinegar

DIRECTIONS:

1. Chop all dry ingredients and mix together.  Add salt and pepper to taste.

2. For salad dressing: mix together mayo, milk, sugar and vinegar together and pour over the dry ingredient mixture.  Toss all items together.

3. Refrigerate till chilled and solid.  Serve.

SERVES 12

• 3 cups thinly sliced green cabbage (about 6 ounces)
• 5 tablespoons cider vinegar, divided
• 1 tablespoon canola or vegetable oil
• ¼ teaspoon kosher salt
• 1/3 cup honey
• 2 tablespoons ketchup
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• ½ teaspoon freshly ground black pepper
• ½ to 1 teaspoon Tabasco or other hot sauce
• 3 cups shredded roasted chicken
• 2 scallions, thinly slices
• 4 bulky rolls, split and toasted
• 4 slices sharp cheddar cheese (about ¼ pound)

DIRECTIONS:

1. In a large bowl, toss cabbage with 1 tablespoon of the vinegar, oil, and salt.  Set aside.

2. In a small saucepan, heat remaining vinegar, honey, ketchup, mustard, Worcestershire sauce, pepper, and hot sauce until it comes to a simmer.  Fold in chicken and scallions, turn off heat, and let sit for 5 minutes.

3. To make sandwiches, layer chicken on bottoms of rolls, then top with cheese, cabbage, and tops of rolls.  Serve immediately.

SERVES 4

• ¼ cup olive oil
• 3 cloves garlic, crushed
• ½ pound 1 ½-inch broccoli florets (about 3 cups)
• ½ teaspoon salt
• 1/3 cup white wine
• ½ cup low-sodium chicken broth
• 2 ½ cups diced roasted chicken (skin removed) and any juices
• 1 teaspoon chopped fresh thyme
• ½ cup freshly grated Parmesan cheese
• ¾ pound ziti

DIRECTIONS:

1. Bring a large pot of water to a boil

2. Heat oil and garlic in a large skillet or sauté pan over medium heat, stirring until garlic starts to brown and becomes very fragrant, about 3 minutes.  Add broccoli, raise heat to medium high, sprinkle with salt, and cook stirring often, until broccoli turns dark green and starts to brown, about 2 minutes.  Add white wine and cook, stirring, until it almost completely reduces, about 2 minutes.  Add broth, chicken and thyme, bring to a boil, cover and cook until broccoli is crisp, tender and mixture is hot, about 3 minutes.  Stir in half of the cheese and a generous sprinkling of black pepper.  Remove from heat.

3. While chicken and broccoli are cooking, stir a couple tablespoons of salt into boiling water, add pasta, and cook, stirring occasionally, until just tender, about 10 minutes.  Drain pasta and return to pot.  Add chicken and broccoli, and cook over medium heat, stirring for 2 or 3 minutes to allow flavors to meld.  Season to taste with salt and pepper, sprinkle with remaining cheese and serve.

SERVES 4

• 2/3 cup vegetable or mild olive oil
• 1 cup all-purpose flour
• 1 medium onion, chopped
• 2 small green bell peppers, chopped
• 3 large garlic cloves, chopped
• 2 14.5 ounce cans diced tomatoes, including juice
• 5 cups canned chicken broth and/or water
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 bay leaf
• 1 ½ teaspoons cayenne pepper, or to taste
• ½ pound fresh or frozen okra, sliced
• ½ pint shucked oysters (8 ounces), including their liquor
• 1 pound peeled medium shrimp
• ½ pound claw, backfin, or lump crabmeat
• ½ cup chopped fresh parsley

DIRECTIONS:

1. In a large heavy-Bottomed pot over medium-high heat, combine the oil and flour and cook, stirring constantly, until mixture begins to brown and smells like popcorn.  Reduce heat to medium and continue cooking and stirring until roux is the color of milk chocolate, for a total cooking time of 20 to 30 minutes.

2. Stir in onion, green pepper, and garlic and add tomatoes, broth, thyme, basil, bay leaf, black pepper, and cayenne.  Simmer for 20 minutes, stirring occasionally.

3. Add okra and bring to a boil.  Add oysters and shrimp, and simmer for 3 minutes.  Add crab and simmer for 1 minute more.  Serve in bowls, sprinkled with parsley.

SERVES 6 TO 8