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Ingredients

2 tablespoons olive oil
2 tablespoons rice wine vinegar
2 teaspoons minced garlic
2 teaspoons minced fresh ginger root
2 (6 ounce) filet mignon steaks
2 thin pineapple slices
3 tablespoons mayonnaise
2 tablespoons lowfat plain yogurt
2 tablespoons freshly squeezed orange juice
1/2 teaspoon ground coriander
1/2 teaspoon curry powder
4 thick slices (3/4 inch thick) sourdough bread
1 cup iceberg lettuce, shredded

Directions

Whisk together olive oil, vinegar, garlic, and ginger. Toss the steaks and pineapple in the marinade, and refrigerate for one hour. Meanwhile, whisk together mayonnaise, yogurt, orange juice, coriander, and curry powder in a separate bowl.

Preheat a grill for medium-high heat. Remove the steaks and pineapple from the marinade, and discard marinade.

Grill the filets and pineapple for about 5 minutes per side, or to desired doneness. Spread the mayonnaise mixture onto 2 slices of sourdough bread. Top with steaks, lettuce and remaining slices of bread.

Ingredients

5 medium artichokes
2 medium lemons, sliced
2 garlic cloves, minced
LEMON-PEPPER DIP:
1 cup vegetable oil
1/4 cup lemon juice
1/4 cup red wine vinegar
2 tablespoons spicy brown mustard
3 garlic cloves, minced
1 teaspoon salt
3/4 teaspoon pepper
1/2 cup diced green pepper
2 tablespoons sliced green onion

Directions

Cut off stem at base of artichoke. Cut 1 inch from the top. With scissors, snip the tip end of each leaf. Remove outer leaves. Rub cut ends of leaves with lemon juice. In a Dutch oven or soup kettle, combine the artichokes, lemon slices and garlic; cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until tender. Drain, then arrange on a serving platter. Refrigerate for 1 hour.

For dip, in a bowl, whisk together the oil, lemon juice, vinegar, mustard, garlic, salt and pepper. Stir in green pepper and onion. Serve with artichokes.

Ingredients

2 large onions, sliced into wedges
1 cup olive oil
1 tablespoon white sugar
1/2 cup chicken broth
6 tablespoons sherry wine vinegar
14 cups mixed salad greens
1 cup toasted chopped walnuts
1/2 red onion, thinly sliced

Directions

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

Place onions cut side down on baking sheet. Drizzle with 2 tablespoons oil and sprinkle with sugar. Bake for 30 minutes. Turn onions over and bake until brown and caramelized, about 30 minutes longer. Set aside to cool.

Place onions in food processor, add remaining oil, broth and vinegar. Puree until smooth and thick. Season with salt and pepper. Cover and refrigerate until chilled.

In a large salad bowl, combine greens, 1/2 cup walnuts and half of red onion. Add enough dressing to coat greens, toss well. Sprinkle with remaining walnuts and red onion and serve.

Ingredients

2 pounds ground beef
1 pound ground pork
3 tablespoons chopped fresh parsley
1 tablespoon minced garlic
1 teaspoon seasoned salt
2 teaspoons black pepper
1 tablespoon hot paprika (optional)
1 pinch freshly grated nutmeg (optional)
1 egg white
1/3 cup red wine
olive oil for brushing

Directions

Place beef, pork, parsley, and garlic in a large mixing bowl. Season with seasoned salt, pepper, paprika, and nutmeg. Add egg white and red wine; mix thoroughly until well blended. Cover and refrigerate for 30 minutes to allow flavors to blend.

Preheat an outdoor grill for medium-high heat and lightly oil grate.

Roll the meat mixture into sticks about 1 inch thick by 3 inches long, using less than 1/4 cup of the mixture per stick. Brush the cevapcici lightly with olive oil.

Cook on preheated grill until browned on the outside and no longer pink on the inside, about 12 minutes.