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Ingredients

1/2 cup white wine
5 cloves garlic, minced
2 teaspoons chopped fresh rosemary
4 (4 ounce) swordfish steaks
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
4 slices lemon, for garnish

Directions

Stir wine, garlic, and 1 teaspoon rosemary together in an 8 inch square baking dish. Sprinkle fish with salt and pepper. Place in the baking dish, turning to coat. Cover, and refrigerate for at least 1 hour.

In a small bowl, stir together the lemon juice, olive oil, and remaining rosemary. Set aside.

Preheat grill for medium heat.

Transfer fish to a paper towel-lined dish, and discard marinade. Lightly oil grill grate to prevent sticking. Grill fish 10 minutes, turning once, or until fish can be easily flaked with a fork. Remove fish to a serving plate. Spoon lemon sauce over the fish, and top each fillet with a slice of lemon for garnish.

Ingredients

1/3 cup reduced-sodium soy sauce
1/3 cup white wine or chicken broth
1 pound boneless beef sirloin steak, cut into 1/8-inch-thick strips
1 teaspoon cornstarch
1/2 pound fresh mushrooms, sliced
2 cups fresh snow peas
4 teaspoons canola oil, divided
4 cups shredded lettuce

Directions

In a small bowl, combine the soy sauce and wine or broth. Reserve 1/4 cup. Place beef in a resealable plastic bag. Add remaining soy sauce mixture; seal and mix. Refrigerate for 15 minutes. Place cornstarch in a small bowl. stir in reserved soy sauce mixture until smooth; set aside.

In a nonstick skillet, stir-fry mushrooms and snow peas in 2 teaspoons hot oil for 3-4 minutes or until snow peas are crisp-tender. Remove and keep warm. Drain and discard marinade from beef. In the same skillet, stir-fry beef in remaining oil for 2 minutes. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Place lettuce on four serving plates. Top with beef mixture and snow pea mixture.

Ingredients

1 large sweet red pepper
2 (15 ounce) cans white kidney or cannellini beans, drained and rinsed
1 medium red onion, sliced and separated into rings
1/4 cup minced fresh basil
3 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Cut red pepper in half; remove seeds. Place pepper halves cut side down on a rack in a broiler pan. Broil 4 in. from the heat until skin blisters, about 8 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Cut peppers into strips; place in a large bowl. Add the beans, onion and basil.

In a jar with a tight-fitting lid, combine the vinegar, oil, salt and pepper; shake well. Pour over bean mixture; toss to coat.

Ingredients

1 cucumber, scored and cut into 1/4 inch slices
1 green bell pepper, sliced
1 red onion, sliced
4 large tomatoes
1/4 cup vegetable oil
2 tablespoons white wine vinegar
2 tablespoons Dijon-style prepared mustard
2 tablespoons mustard seed
1 teaspoon mustard powder
1/2 teaspoon hot pepper sauce

Directions

Slice the tomato into wedges. In a salad bowl, combine the cucumber, bell pepper, red onion and tomatoes.

Whisk together the oil, vinegar, Dijon mustard, mustard seed, dry mustard and hot sauce. Pour the vinaigrette over salad and toss to coat. Season with salt and pepper to taste. Chill for several hours.