Lemony White Beans Hummus

2 cups canned white beans, rinsed and drained

6 cloves garlic, coarsely chopped

1/3 cup fresh lemon juice

1 teaspoon ground cumin

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼ cup tahini

¼ cup olive oil

¼ cup finely chopped fresh flat-leaf parsley leaves

3 tablespoons finely chopped fresh mint leaves

Combine the beans, garlic, lemon juice, cumin, salt, and pepper in a food processor or blender and process until the beans are coarsely chopped. Add the tahini and oil and process until smooth. If the mixture appears dry and does not have a creamy consistency, add water a few tablespoons at a time until creamy. Scrape into a bowl and stir in the parsley and mint.

Red Wine-Rosemary-Marinated Flank Steak with Lemony White Beans

Recipe courtesy of Bobby Flay

Marinated Flank Steak

1 ½ cup dry red wine

1 small onion coarsely chopped

4 cloves garlic, coarsely chopped

2 tablespoons olive oil

2 tablespoons coarsely chopped fresh rosemary leaves

1 tablespoon chopped fresh thyme leaves

1 flank steak, 2 pounds, trimmed of fat

Combine the wine, onion, garlic, oil, rosemary, and thyme in a large shallow baking dish and stir to combine. Add the steak and turn to coat. Cover and refrigeratw for at least 4 hours and up to 24 hours.

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Lemony White Beans

2 cups canned white beans, rinsed and drained

6 cloves garlic, coarsely chopped

1/3 cup fresh lemon juice

1 teaspoon ground cumin

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼ cup tahini

¼ cup olive oil

¼ cup finely chopped fresh flat-leaf parsley leaves

3 tablespoons finely chopped fresh mint leaves

Combine the beans, garlic, lemon juice, cumin, salt, and pepper in a food processor or blender and process until the beans are coarsely chopped. Add the tahini and oil and process until smooth. If the mixture appears dry and does not have a creamy consistency, add water a few tablespoons at a time until creamy. Scrape into a bowl and stir in the parsley and mint.

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To Grill

1 teaspoon kosher salt

2 teaspoons freshly ground black pepper

6 whole wheat pita breads

Heat your grill to high.

Remove the meat from the marinade and season on both sides with the salt and pepper. Grill, turning once, for 12 to 14 minutes, until slightly charred and cooked to medium-rare. Transfer to a cutting board and let rest for 5 minutes.

Cut the meat against the grain into ½-inch-thick slices. Stuff the pitas with slices of the flank steak and a large dollop of the white beans.

Serves 6.

Black Pepper-Crusted Filet Mignon with Goat Cheese & Roasted Red Pepper-Ancho Salsa

Recipe courtesy of Bobby Flay

Roasted Red Pepper-Ancho Salsa

2 ancho chiles

3 cloves garlic

2 tablespoons pine nuts

2 teaspoons honey

2 red bell peppers, grilled, peeled, seeded, and cut into ¼-inch-thick strips

3 tablespoons red wine vinegar

3 tablespoons chopped fresh cilantro leaves

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Place the ancho chiles in a medium bowl, cover with boiling water, and let sit at room temperature for 30 minutes.

Remove the chiles from the soaking liquid. Stem the chiles, coarsely chop, and combine in a blender with the garlic, pine nuts, honey and ¼ cup of the soaking liquid. Blend until smooth.

Pour the mixture into a medium bowl and stir in the bell pepper strips, vinegar, cilantro, salt, and pepper. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving.

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Black Pepper-Crusted Filet Mignon with Goat Cheese

4 filet mignons, 5 ounces each

1 tablespoon canola oil

1 teaspoon kosher salt

4 teaspoons coarsely ground black pepper

4 ounces fresh goat cheese, cut into 4 slices

Cilantro leaves

Heat your grill to high.

Brush the filets with the oil and season both sides of each filet with the salt and one side of each filet with the black pepper. Place the steaks pepper side down on the grill and grill until lightly charred and crusty, 2 to 3 minutes. Turn the steaks over and grill for 2 to 3 minutes longer for medium-rare.

Top each filet with a slice of the cheese. Close the cover and grill until the cheese begins to melt slightly, about 1 minute.

Remove the steaks from the grill and let rest for 5 minutes. Top the filets with the salsa and garnish with cilantro leaves before serving.

Serves 4

Pork Satay with Red Chile-Peanut Sauce

Recipe Courtesy of Bobby Flay

Pork Marinade

¼ cup low-sodium soy sauce

2 tablespoons peanut oil

2 tablespoons finely chopped fresh ginger

4 cloves garlic, finely chopped

1 teaspoon coarsely ground black pepper

2 lbs pork tenderloin

Whisk together the above ingredients in a medium bowl. Cut the tenderloin lengthwise in half, then cut the halves lengthwise in half again. Slice crosswise to make 24 equal pieces. Add the cubed pork and toss to combine. Cover and marinate in the refrigerator for at least 1 hour and up to 4 hours.

Note: important to use low sodium soy sauce because if not, it would be too salty.

Red Chile-Peanut Sauce

2 tablespoons peanut oil

1 shallot coarsely chopped

2 tablespoons ancho chile powder (can also use chilli powder)

½ cup unsweetened light coconut milk

3 tablespoons low-sodium soy sauce

¼ cup natural smooth peanut butter

2 tablespoons fresh lime juice

¼ teaspoon kosher salt (taste before adding this in. It might make it too salty.)

¼ teaspoon freshly ground black pepper

1)    Heat the oil in a small saucepan over medium heat. Add the shallot and cook, stirring occasionally, until soft, about 2 minutes. Add the ancho powder and cook 1 minute. Add the coconut milk and soy sauce and bring to a simmer.

2)    Transfer the mixture to a food processor or blender, add the peanut butter and lime juice, and process until combined. If the mixture appears too thick, begin adding water a few tablespoons at a time until the sauce has a pourable consistency. Check for seasoning. If needed, add salt and pepper. Cover and keep warm.

Grilled Chicken Tenders with Spicy Chipotle Sauce & Blue Cheese-Yogurt Sauce

Recipe courtesy of Bobby Flay

Blue Cheese Yogurt Sauce

1 cup nonfat Greek yogurt

¼ cup crumbled blue cheese

2 tablespoons finely grated red onion

2 tablespoons finely chopped fresh cilantro leaves

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Combine all of the ingredients in a bowl. Cover and refrigerate for at least 30 minutes and up to 8 hours before serving.

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Grilled Chicken Tenders

2 pounds chicken tenders (I usually use breasts)

1 tablespoon olive oil

½ teaspoon salt

½ teaspoon freshly ground black pepper

Heat grill to high.

Toss the chicken tenders with the oil, salt, and pepper. Grill until golden brown on both sides and just cooked through. Remove the tenders from the grill and place in a large bowl while you prepare the spicy chipotle sauce.

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Spicy Chipotle Sauce

1 ½ cups red wine vinegar

3 tablespoons vegetable oil

2 to 3 tablespoons chipotle purée

2 tablespoons honey

2 tablespoons ancho chile powder

1 tablespoon ground New Mexico chile powder (I use regular)

3 tablespoons Dijon mustard

3 tablespoons unsalted butter, cold, cut into pieces

Bring the vinegar, oil, chipotle purée, honey, and both chile powders to a simmer in a medium saucepan over medium heat. Remove the mixture from the heat and whisk the mustard and butter.

Pour half the chipotle sauce over the tenders and toss well to combine. Divide the tenders and blue cheese sauce among 6 plates. Serve the remaining chipotle sauce on the side if desired.

I’ll serve the chicken on a bed of rice and have everyone serve themselves for the yogurt sauce.

15 Minute Honey Garlic Chicken

2 teaspoons olive oil (or canola oil)

1 1/2 pounds boneless, skinless chicken breasts, cut into small cubes (about 1/2 inch)

Salt and black pepper

3 tablespoons honey

3 tablespoons low-sodium soy sauce

3 cloves garlic, minced

1/4 teaspoon red pepper flakes (optional, adjust for heat)

For serving (optional): brown rice, sliced green onions, sesame seeds, lime wedges to squeeze over chicken

Heat olive oil in a large skillet over medium-high heat.

Lightly season the cubed chicken with salt and pepper. (Go easy because the soy sauce has plenty of sodium.)

Add the chicken to the skillet and brown on one side, about 3-4 minutes.

Meanwhile, make the glaze. Whisk the honey, soy sauce, garlic and red pepper flakes, if using, in a small bowl until well combined.

Add the sauce to the pan and toss to coat the chicken pieces. Cook until chicken is cooked through, 4-5 more minutes.

Serve with steamed rice and top with green onions, sesame seeds and a squeeze of lime juice, if desired.

Carla's Shortbread

1 lb butter

1 cup superfine sugar

3 ½ cups all purpose flour

6 Tablespoons cornstarch

Cream butter until ½ color and cream in sugar.

Sift together flour and cornstarch 3 times. Take ½ mixture & mix well into butter and sugar. Chill until almost hard – approx 15 minutes.

Gradually knead in rest of flour mixture until dough cracks.

Use cookie press to form cookies. Put colored sugar on cookies & put in fridge for 15 minutes before baking.

Put in a 325ºF oven for 12-15 minutes.

Store in an airtight container in freezer.

Carla's San Francisco Stew

2 cans white kidney beans
2 cans tomato soup
2 cans water
1 med. onion chopped
1 lb. ground beef (browned)
½ cup brown sugar
½ lb. bacon cooked and cut up

Combine all ingredients put in casserole and bake for 2 ½ hrs at 350ºF or cook in slow cooker on low for 7 hours (remove lid the last hour to thicken).

Carla's Cheeseburger Pie

1lb. Ground beef and

1 deep dish pie crust
1 can mushroom soup
1 med. onion (optional)
½  cup Bread crumbs
Soya sauce to taste

Cheese Topping
1 egg
¼ cup Milk
½ tsp each salt, dry mustard, Worcestershire sauce
2 cups Shredded cheddar

Brown ground beef.  Add mushroom soup, bread crumbs and soy sauce. Put in raw pie crust.
Top with the cheese topping mixture.
Bake at 425ºF for 30 minutes