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INGREDIENTS

• 2-4 boneless rib-eye steaks
• 2 large red onions, sliced
• 1/4 cupbalsamic vinegar
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1/4 cup soy sauce
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemaryor2teaspoon dried rosemary, crushed
• 1/3 teaspoon salt
• 1/2 teaspoon fresh ground pepper

DIRECTIONS

1. Combine all ingredients except steak and onions.
2. Place steak in plastic zip lock bag and pour marinade over.
3. Marinate in refrigerator 4 hours or overnight– turning the bag and smushing the herbs into the meat.
4. Pour excess marinade into skillet; add onions and cook until tender while grilling steaks.

INGREDIENTS

• 1/3 cup lemon juice
• 1/4 cup olive oil
• 1/4 cuponion flakes
• 3 cloves garlic, minced
• 1 tablespoon cracked black pepper
• 1 tablespoon brown sugar
• 2 tablespoons lemons, zest of
• 3/4 teaspoon salt
• 4 chicken legs

DIRECTIONS

1. In a bowl, combine all ingredients except for chicken.
2. Reserve 2 tablespoons of the marinade and set aside.
3. In a large plastic freezer bag, put in chicken and marinade.
4. Shake to coat and marinate for at least 4 hours or overnite.
5. Remove chicken from marinade and arrange on a plate.
6. Microwave the chicken for 5 minutes on high.
7. Transfer chicken to grill and grill for 15 to 20 minutes over medium heat or until the juices run clear.
8. As the chicken is grilling, baste with the reserved marinade.

INGREDIENTS

• 2 sliceschallah , loaf, not braided, sliced about 1/2 inch thick
• 2 slices mild cheddar cheese
• 1 tablespoon apple butter
• 2 teaspoons butter, softened

DIRECTIONS

1. The sandwich is assembled in a cold, non stick skillet.
2. Butter one side of first slice of bread and place butter-side-down in skillet.
3. Place one slice of cheese on bread, then 1 Tablespoon apple butter in the center of the cheese.
4. Top apple butter with second slice of cheese.
5. Butter one side of second piece of bread and place butter-side-up on last slice of cheese.
6. Turn on heat to medium/low heat.
7. Toast each side*s l o w l y* and carefully to achieve a gooey inside and toasty-golden outside.
8. Eat and repeat!

INGREDIENTS

• 4 artichokes
• 1/4 cup butter, melted
• 1-3 clove garlic, minced
• 1/8 cupsesame oil
• 1/8 cup olive oil
• 1 1/2 tablespoons honeyor corn syrup
• 1 tablespoon lemon juice
• 1 teaspoon seasoning salt
• 1-2 ounce worcestershire sauce
• 1/2 cup mayonnaise

DIRECTIONS

1. Cut artichokes in half (into quarters if large).
2. Steam until tender and leaves are easy to pull off.
3. (Or boil, or microwave).
4. Combine melted butter and garlic.
5. Set aside.
6. Meanwhile, combine remaining ingredients and keep chilled until ready to use.
7. Heat grill or grill pan.
8. Brush cut side of artichoke with butter and garlic.
9. Place cut side down on grill and grill until hot and nice dark grill marks appear.
10. Serve with aioli for dipping.

INGREDIENTS

• 2 (1lb)packages extra firm tofu, not silky type
• 1 cup white miso
• 1 cup red miso
• 1/2 cup sake, divided
• 1/2 cup mirin, divided
• 4 tablespoons sugar
• 1 teaspoon of very finely grated orangesor lemons, rind of(or any other citrus peel you prefer)
• 1/3 cup of lightly steamed spinach leaves, coarsely chopped
• any variety grillable vegetables , or other foods (mushrooms, leeks, daikon, mochi, green peppers, sweet potatoes, zucchini, eggplant, etc.)

DIRECTIONS

1. Remove the excess moisture from the tofu by wrapping it in a clean towel and placing it between 2 cutting boards, let stand for 30 minutes.
2. Cut the tofu into slabs about a 1/2 inch thick and two inches long.
3. Sweet Simmered Miso: White and Red.
4. Now you will make two types of sweet simmered miso, each one using one color of miso, a bit of sake, mirin, and sugar as described below.
5. Taste the miso sauce as you prepare it, miso flavors will differ from company to company so you may need to add additional ingredients to account for differences in product or your own preferences.
6. Put white miso, 1/4 cup sake, 1/4 cup mirin, and 2 Tbs sugar in a small saucepan and stir over a medium flame until well blended.
7. When the mixture begins to boil, reduce the heat and continue stirring until smooth and thick (around 20 minutes).
8. Let cool.
9. Repeat with the red miso and the remaining sake, mirin, and sugar.
10. If you have any extra sauce, the plain sweet simmered miso can be refrigerated for up to a month.
11. Citrus White Miso Sauce.
12. The white miso sauce can be varied by taking 3/4 cup of the sweet simmered white miso and adding the finely grated citrus peel.
13. Spinach White Miso Sauce.
14. A variation of the white miso sauce is to take 1/3 cup of the sweet simmered red miso and adding 1/3 cup of lightly steamed and coarsely chopped spinach leaves and mix until well incorporated.
15. Grilling (Broiling) the tofu and vegetables.
16. Grill or broil the tofu and vegetables until they are lightly browned and cooked through to your liking.
17. For the tofu, it’s very convenient to broil this in the oven until it is slightly browned.
18. For the grill, just before taking the tofu and vegetables off to serve, brush with the simmered miso sauce of your choosing and continue grilling until the miso is just browned and bubbling.
19. For the broiler method, just before taking the tofu and vegetables out from the broiler, brush on the miso sauce of your choice and continue broiling until the top is bubbly and just browned.