3 medium New York Strip steaks
2 tsp Olive oil
1.5 tsp butter or margarine
4 cloves of garlic, minced
4 large shallots, minced
5 large mushrooms, sliced
1/2 cup freshly grated horseradish
handful cilantro, minced
1 tbsp Dijon mustard
1 tsp mustard seeds, crushed
1/2 tsp white pepper
1 cup dry Port wine
1 cup chicken or beef broth
1 cup fat free Half & Half cream
kosher salt to taste
crumbled blue cheese to garnish/coat

Place steaks in platter and gently salt and pepper both sides, set aside.

In large skillet with a drizzle of olive oil over high heat, lightly brown steaks turning quickly for a few minutes. Remove steaks and place into a covered warming dish, reserved for later, keeping skillet on high heat - add garlic, shallots. Saute for a minute or so until tender then add mushrooms, port wine to help dissolve steak remains, then add cilantro, mustard seeds, broth - reduce to a comfortable boil, add butter/margarine, horseradish, salt & pepper simmer for 3 minutes. Add Half & Half and stir frequently for 2 minutes, reduce heat to low. Reintroduce steaks into cream sauce, cover. Cooks for another 5 minutes.

to serve
Tong steak(s) out onto plate, spoon sauce over top, then garnish with large chunks of blue cheese.

1 tsp olive oil
1lb (3 filets) catfish fillets
1 lime
2 tbsp garlic butter
1/4 tsp ground black pepper
1/3 cup fresh dill, chopped

Cut lime in half, one half, slice a few discs, set aside. In microwave safe shallow casserole dish, using a paper towel, wipe inside with olive oil. Place fillets in dish, drizzle 1/2 lime and then coat with the garlic butter followed by sprinkling with dill. Place several lime discs on top. Cover dish with plastic wrap, keeping one corner slightly uncovered to vent. Place in microwave and cook for 5 minutes on high (time differs per microwave to microwave - follow microwave instructions).

1 medium Oda Squash (banana, butternut or spaghetti squash can be substituted), cut diagonally in half, cored of seeds.
1 tbsp olive oil
1lb fresh leaf spinach, washed and patted dry
4 cloves fresh garlic, minced
1 small shallot, minced
1 medium onion, coarsely chopped
2 scallions, sliced thin
1 cup Canadian Bacon, sliced
1/2 cup prosciutto, diced small
1/2 cup Marsala wine
1 cup fresh cilantro, chopped
1/2 cup fresh dill, chopped
1/4 tsp red pepper flakes
1 cup bread crumbs
1/2 cup grated Romano cheese (of pecorino variety)
1 cup grated mozzarella cheese
salt and pepper to taste

Preheat oven to 400 degrees F. Lightly oil medium sized baking dish and place squash halves cored sides up, set aside. Combine bread crumbs with grated Romano cheese in small bowl, set aside.

In a large saute pan over high heat, drizzle the olive oil and saute the garlic, shallots, onion, scallions until onions become semi-translucent, then add Canadian bacon and prosciutto, stir for one minute then add cilantro, dill, red pepper flakes and drizzle in the Marsala wine, keep stirring for another minute. Add spinach, large handfuls at a time, cover, let steam for one minute - continue until all spinach is steaming and reducing. After steaming, uncover, keep stirring occasionally allowing any moisture to evaporate.

In a medium sized mixing bowl, transfer the spinach mixture, add bread crumbs/romano cheese mixture a little at a time while stirring. Spoon out mixture into the squash halves, then sprinkle mozzarella cheese over top. Place in oven uncovered and cook for 20-25 minutes, until cheese is browned and squash is tender.

1 tsp olive oil
1 skinless chicken breast, sliced in thin strips
1 clove garlic, minced
1 small shallot, minced
1 stalk broccoli, steamed* and finely chopped
1 cup grated mozzarella cheese
2 large wheat or flour soft tortillas
1/4 tsp chilli powder
1/4 tsp lemon zest
1/4 tsp course ground black pepper
salt to taste

Place one tortilla on microwave safe plate, spread broccoli as a base then cover with 1/2 cup of mozzarella cheese, set aside.

In a small saute pan over high heat, heat oil and saute garlic and shallot for one minute then toss in chicken. Stir quickly and add chilli powder, pepper, lemon zest and salt - continue to stir until chicken is thoroughly cooked and browned. Spoon the chicken on top the cheese layer then sprinkle the other 1/2 cup of cheese ontop, cover with second tortilla. Place in microwave and cook for 2 minutes on high. Carefully remove and cut diagonal like a pizza to make 6 wedges.

*to steam broccoli, place broccoli on a steaming dish for 8 minutes of boiling water

1 tbsp olive oil
2 tsp mustard seeds
6 cloves garlic, minced
1 large yellow onion, chopped
6 scallions (green onions), sliced thin
2 tbsp thinly sliced fresh ginger
1 tsp fresh turmeric, grated or minced (or substitute 1 tsp powdered turmeric)
3 large chicken breasts, cubed
1 large boneless pork chop, cubed
6 medium ripe tomatoes, blanched, de-skinned and cubed
1 tsp fengreek seeds (or 3/4 tsp fengreek seed powder)
1 handful fresh curry leaves (or dried, in cheesecloth sachet)
1 tsp coriander seeds, finely crushed
1 tbsp chilli powder
1 handful of fresh cilantro, chopped
1 handful of fresh dill, chopped
1 lime, juiced
2 cups chicken broth
1 cup half and half cream (substitute with fat free half and half cream)
salt and pepper to taste
1 cup brown rice

In large skillet-pot over high heat, drizzle in olive oil and add mustard seeds, allow to sit until seeds begin to pop then add garlic, onion and scallions - saute until onions are semi-translucent. Add ginger, turmeric, chicken and pork, stir until chicken and pork are slightly browned then add tomatoes, cilantro, dill, fengreek, coriander, chilli powder, lime and chicken broth and bring to a boil then turn down heat to low and simmer for 25 minutes, stirring occasionally.

Bring water to boil and cook brown rice, drain and set aside.

Slowly stir in cream into curry mixture, add salt and pepper, let simmer for another 3 minutes. Remove curry leaves (or sachet) and plate with brown rice covered with a liberal amount of curry mixture.

1 roll (1lb) filo dough pastry, fresh or thawed (covered until ready to use, follow directions)
1 tbsp olive oil
6 cloves garlic, minced
1 yellow onion, chopped
1 cup scallions, finely sliced
1 lb ground turkey (or beef, or chicken)
1/2 cup Chardonnay
2 lbs fresh leaf spinach, washed and patted dry
1 handful cilantro or Italian parsley, loosely chopped
1 handful dill, loosely chopped
salt and pepper to taste
1 cup bread crumbs
1/2 lb crumbled feta cheese
3/4 cup melted butter, ready to brush

Grease large cookie sheet, or place baking parchment and set aside. Prepare filo dough according to directions, set aside. Preheat oven 400 degrees F.

In large skillet over high heat, drizzle in olive oil, and saute garlic, onions, scallions until onions are semi-translucent then add ground turkey, stir quickly until browned. Pour in Chardonnay, salt, pepper, cilantro and dill, stir and then add spinach in increments of handfuls at a time, cover to steam and reduce. Allow entire spinach additives to reduce and uncover, stir until most moisture evaporates. Remove from heat, transfer into medium bowl to cool for a few minutes and then add bread crumbs and feta cheese, thoroughly stir all ingredients together and set aside.

Unwrap filo dough, lay large spoonful of spinach mixture in corner of dough and spread around in a small dollop, then fold filo over like a flag, dog eared, brush with melted butter, continue to fold like a flag until a triangle, lay on baking sheet. Fold each until spinach mixture is finished.

Brush butter on finished triangles, then place in oven and bake for 20 minutes or until filo dough is flaky and brown.