SAUTEED GREENS

 SAUTEED GREENS

INGREDIENTS: 3 tbs butter, 3 tbs olive oil, 8 cloves garlic, 1 white onion, 2 cups chopped bok choy, 3 cups kale, 3 cups baby spinach, 1 tsp salt, 2 tsp crushed red pepper

Chop the garlic and onion and sauté in the butter and oil until soft. Add everything else and continue stirring until desired softness

RED WINE & TARRAGON SAUCE FOR STEAK

 RED WINE & TARRAGON SAUCE FOR STEAK

INGREDIENTS: 8 cloves garlic, 1/2 red onion, 2 tbs butter, 2 tbs olive oil, 1 cup beef broth, 1 cup red wine, 1/2 tsp salt, 1 tsp black pepper, 3 tbs fresh tarragon

Chop the garlic and onion and sauté in the butter and oil until soft. Add everything else and simmer for at least half hour. 

BROCCOLI STUFFED SHROOMS

 BROCCOLI STUFFED SHROOMS

INGREDIENTS: 8-10 large mushrooms, 2 cups broccoli, 1 onion, 6 cloves of garlic, 4 tbs olive oil, 1/4 cup each fresh lemon juice, water, grated parmesan cheese and gluten free Italian bread crumbs, 1 tsp black pepper.

Hallow out the shrooms. Put the garlic, onion and broccoli in a food processor until the pieces are small. Cook the broccoli mix in the olive oil until veggies are soft and turn off your skillet. Add the rest of the ingredients to the pan and mix thoroughly. Taste it. If it is moist and flavorful, sprinkle a pretty red seasoning on top and bake for 20 minutes at 350. After they are baked, broil them for 2-5 minutes to get brown on top.