Beef, Family Favorites

Marinated Flank Steak


1 1/2 lbs flank steak (have the butcher tenderize it at the store! It matters.)

3/4 c of vegetable oil

1/4 c soy sauce

3 Tbsp honey

2 Tbsp vinegar

1 tsp powdered garlic

1/2 tsp ginger

6 green onions finely chopped


Combine all ingredients except the flank steak in a bowl and stir together. Put the marinade with the tenderized flank steak in the fridge to marinate for 2 hours or overnight. Remove the steak from the marinade. Grill the steak for 7 – 8 minutes each side depending on thickness. You can also broil the steak in the oven.

Recipe Cred: Lily Yasuda Shino


Breakfast, Family Favorites

Lonesome Woodsman Granola

*** The trick to this treat is lots of stirring


  • 8 cups of Old Fashioned Oats
  • 2 cups of brown sugar (heaping not packed)
  • 1 ½ cups of wheat germ

*Mix the above ingredients really well. Break up the brown sugar and then add the following and stir well:

  • 1 cup of coconut: wide unsweetened
  • 1 cup slivered almonds
  • 1 cup raw cashew: unsalted
  • 1/3 cup sunflower seed: shelled, unsalted

*Stir again well! Drizzle the following… ½ amounts at a time and stir after each addition:

  • ½ cup water
  • ½ cup of canola oil
  • 2 Tbsp of vanilla

*Use the microwave and warm the following to a drizzle form. Add 1/2 amounts at a time and stir well after each:

  • ½ cup of honey: measure after oil so it slides out
  • ½ cup of peanut butter: use rubber scraper: can

After another stirring, add the following:

  • 1 ½ cup of yellow raisins
  • ½ cup of craisins
  • ½ cup of currants or any other dried fruit: optional

*Any of the ingredients can be adjusted to taste. Mix well in your big bowl. Spread on 2 cookie sheets. This recipe makes 18 cups or 8-2 + cup bags.

*Bake at 200 for 2 hours

Breakfast, Family Favorites










  1. In a large mixing bowl, whisk together all dry ingredients.
  2. Separate the eggs, adding the yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl.
  3. Beat whites until moderately stiff; set aside.
  4. Add milk and melted butter to dry ingredient mixture and blend.
  5. Fold stiff egg whites into mixture.
  6. Ladle mixture into hot waffle iron and bake.

Recipe Cred: Genius Kitchen

Family Favorites, Side Dish, Vegetarian

Steamed Whole Artichokes

55 min
15 min
40 min
2 to 4 servings


  • 4 sprigs parsley
  • 4 garlic cloves
  • 2 bay leaves
  • 2 lemons, cut in half
  • 1/4 cup white wine
  • 2 tablespoons olive oil
  • 1 quart chicken broth or water
  • Salt and pepper, to taste
  • 2 whole artichokes


Put the parsley, garlic, bay leaves, lemons, wine, oil and broth in a large pot and bring to a simmer. Season the liquid with salt and pepper. In the meantime prepare the artichokes.

Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Alternatively, you may put the artichokes in acidulated water. If you wish, trim the thorny tips of the petals with kitchen shears.

Place the artichokes in the steaming liquid, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance.

To eat, pull off a leaf and scrape the meat off the tender end with your front teeth. Dip the ends of the leaves in lemon juice and melted butter if desired. When you reach the center cone of purple prickly leaves, remove it. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke. Steamed artichokes may be served hot or cold.

Recipe Cred: Tyler Florence

Side Dish



1hr 5mins




2 cups




  1. Mix all ingredients together in a glass or ceramic bowl.
  2. Cover tightly with plastic wrap.
  3. Chill for at least one hour.

Recipe Cred: Genius Kitchen


Roasted Lamb Chops

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

These chops are so rich that I usually just serve them with a vegetable and often skip the starch. But if you’re serving them for a dinner party, they’re wonderful with smashed red potatoes or creamy mashed potatoes.

Course: Main Course
Servings4  people
  • 8 lamb loin chops
For the Dijon Herb Paste
  • 2 tablespoonsDijon mustard
  • 2 tablespoonsextra virgin olive oil
  • 2 cloves garlic minced
  • 2 teaspoonsdried Herbes de Provence
  • generous pinch salt
  • several grinds black pepper
  1. Preheat oven to 425°F.

  2. Line a baking dish with parchment paper and arrange chops in a single layer, leaving space between them.
  3. Season chops lightly with salt and freshly ground black pepper.

  4. Combine all Dijon Herb Paste ingredients in a small bowl, stirring into a uniform paste.
  5. Spoon 1/8 herb paste on to each chop and spread to coat the top evenly.

  6. Bake until internal temperature of the lamb reads 140°F (about 15 minutes).

  7. Remove from oven and tent with foil 5 minutes. Serve.

    Recipe Cred: a pinch and swirl

Family Favorites

Mustard Vinaigrette


  • 1 rounded tablespoon Dijon mustard
  • 1 ½ tablespoons red wine vinegar or sherry vinegar
  • 1 tablespoon fresh lemon juice
  •  Salt
  •  freshly ground pepper
  • ½ cup extra virgin olive oil, or use half olive oil and half canola or grapeseed oil
  • 1 small garlic clove


  1. In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
  2. Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.


  • Advance preparation: This dressing will keep well in the refrigerator for a few days. Remove the garlic clove before storing.

Recipe Cred: NY Times