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Ingredients

1 tablespoon olive oil
1/4 cup sliced purple onion
1 clove garlic, chopped
salt and pepper to taste
lemon pepper to taste
10 spears fresh asparagus
2 tablespoons white wine
1 tablespoon Parmesan cheese
1 tablespoon crushed whole wheat crackers

Directions

Heat the olive oil in a skillet over medium-high heat. Mix in onion and garlic, and season with salt, pepper, and lemon pepper. Cook and stir until tender. Place asparagus in the skillet, and cook 8 minutes, turning occasionally to coat with seasonings. Sprinkle wine into the skillet, and scrape up any browned bits.

Transfer asparagus to a shallow dish. Drizzle with remaining mixture in skillet, and dust evenly with Parmesan cheese and crushed whole wheat crackers.

Ingredients

2 tablespoons red wine vinegar
2 cloves garlic, minced
1 tablespoon cracked black pepper
1 teaspoon dried rosemary leaves, crumbled
1 teaspoon dried oregano
1/4 teaspoon kosher salt
1/4 cup olive oil
1 1/2 pounds flat iron steak
3 tablespoons softened unsalted butter
1 ounce crumbled blue cheese
1 tablespoon chopped fresh chives
1/8 teaspoon cracked black pepper

Directions

Whisk together vinegar, garlic, 1 tablespoon black pepper, rosemary, oregano, and kosher salt in a bowl along with the olive oil. Place the flat iron steak into a resealable plastic bag, and pour the marinade overtop. Squeeze the excess air from the bag and seal. Marinate in the refrigerator 30 minutes.

Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess, and discard the remaining marinade. Allow the steak to stand at room temperature for 15 minutes as the grill warms.

Mash together the butter, blue cheese, chives, and 1/8 teaspoon of black pepper; set aside. Cook the steak on the preheated grill to desired degree of doneness, about 5 minutes per side for medium-rare. Allow the steak to rest in a warm place for 10 minutes before slicing thinly across the grain. Serve with a dollop of blue cheese-chive butter.

Ingredients

1 pound raw shrimp (26 to 30 count), peeled
Olive oil to taste
Salt and pepper to taste
Sugar to taste
2 medium tomatoes, cut into medium dice
1/2 cup crumbled feta cheese
1/2 cup pitted and coarsely chopped Kalamata or other black olives
1 teaspoon dried oregano
1/4 cup olive oil
4 teaspoons red wine vinegar
1 (10 ounce) package factory-washed baby spinach leaves

Directions

Thread shrimp onto metal skewers (or bamboo ones that have been soaked in water for 15 minutes). Brush both sides with oil and season with salt, pepper and a light sprinkling of sugar.

Heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and allow to return to temperature. Grill shrimp until fully cooked and spotty brown, about 2 minutes per side.

Meanwhile, mix in a medium bowl the tomatoes, cheese, olives, oregano, 2 Tbs. of the olive oil and 2 tsps. of the vinegar. Unthread shrimp and add to bowl. Lightly toss ingredients to coat. Set aside. (Can be made an hour or so ahead.)

When ready to serve, drizzle remaining oil, as well as a generous sprinkling of salt and pepper, over spinach in a large bowl. Toss to coat. Add remaining 2 tsps. vinegar; toss again. Divide spinach among 4 large plates. Top with a portion of the shrimp mixture.

Ingredients

1 tablespoon butter
1 tablespoon olive oil
4 large onion, thinly sliced
1 tablespoon all-purpose flour
2 (14 ounce) cans beef broth
1/2 cup white wine
1 1/2 cups water
2 bay leaves
6 slices French bread
1 cup shredded Swiss cheese

Directions

In a large saucepan over low heat, melt butter with olive oil. Cook onions in mixture, stirring occasionally, for 30 minutes, until very soft, translucent and brown on the edges.

Sprinkle the flour over the onions and stir to combine. Pour in beef broth, wine and water with bay leaves. Bring to a boil, then reduce heat and simmer, uncovered, 20 to 30 minutes.

Preheat oven broiler.

Toast the bread slices. Ladle the soup into 6 ovenproof bowls and place the bowls on a baking sheet. Place a toasted slice of bread over each bowl and top with Swiss cheese.

Place bowls under broiler until cheese is melted.