Author: Chef Cloud Wine

Ingredients

3 1/4 pounds boneless top round steak, sliced very thin
1/2 cup red wine vinegar
1/2 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon cardamom
1/2 teaspoon ground black pepper
salt, to taste
2 large tomatoes, coarsely chopped
1 clove garlic, minced

Parsley Sauce
1 bunch finely chopped fresh parsley
1 large sweet onion, finely chopped
1/3 cup olive oil
3 tablespoons fresh lemon juice
3 large tomatoes, coarsely chopped

Tahini Sauce
2 cloves garlic, minced
1 cup tahini (sesame-seed paste)
1/2 cup fresh lemon juice
1/2 cup water
salt, to taste
7 (6 inch) pita bread rounds

Directions

Place the sliced beef into a flat, ovenproof dish. Stir the red wine vinegar, 1/2 cup olive oil, lemon juice, allspice, cinnamon, cardamom, black pepper, salt, tomatoes and garlic together in a bowl until well blended. Pour over the beef, turning slices to coat evenly. Cover, and refrigerate 4 hours.

Preheat oven to 425 degrees F (220 degrees C).

Remove the cover from the dish with the beef, and cook in preheated oven until the meat is no longer pink, about 50 minutes. Cool slightly.

Meanwhile, make the parsley sauce by mixing the parsley, sweet onion, and 1/2 cup olive oil together in a bowl. Place the tomatoes in a bowl, and set aside until needed.

Make the tahini sauce by mixing the garlic, tahini, lemon juice, and water together in a bowl. Season to taste with salt.

To serve, place the pita bread rounds on serving plates. Spoon some of the meat mixture down the center of each pita round. Top with the parsley mix, tomatoes, and tahini sauce. Roll up the sides of the pita bread around the filling, and serve.

Ingredients

8 ounces rotini pasta
1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil leaves
1 1/2 teaspoons dried oregano
3 cups sliced mushrooms
15 halved cherry tomatoes
3/4 cup crumbled feta cheese
1/2 cup chopped green onions
1 (4 ounce) can chopped black olives

Directions

Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.

Mix together cooked pasta, olive oil, vinegar, garlic powder, basil, oregano, mushrooms, tomatoes, Feta cheese, green onions and olives. Cover and chill for at least 2 hours, serve cold.

Ingredients

3 1/2 pounds lamb ribs
2 onions, chopped
2 teaspoons minced garlic
3 teaspoons honey
3 teaspoons olive oil
1/4 cup soy sauce
1 cup dry white wine
1 teaspoon ground black pepper
1 teaspoon salt
1/4 cup fresh lemon juice
1 teaspoon ground cinnamon

Directions

To Marinate: Place lamb in a 9×13 inch baking dish. In a small bowl combine the onions, garlic, honey, oil, soy sauce, wine, pepper, salt, lemon juice and cinnamon. Mix well and pour mixture all over lamb. Cover and refrigerate to marinate for 1 hour.

Preheat oven to 400 degrees F (200 degrees C).

Bake in the preheated oven for 70 minutes or until cooked through.

Ingredients

1 cup vegetable oil
1/2 cup soy sauce
1/3 cup red wine vinegar
1/4 cup fresh lemon juice
3 tablespoons Worcestershire sauce
1 tablespoon freshly ground black pepper
2 tablespoons Dijon-style prepared mustard
1 onion, sliced
2 cloves garlic, minced

Directions

In a medium bowl, combine the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, ground black pepper, mustard, onion, and garlic. Mix together well, and use to marinate your favorite meat.