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Ingredients

2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1/3 cup dry red wine
1/2 teaspoon dry mustard powder
salt and pepper to taste
4 (8 ounce) flat iron steaks
2 cloves garlic, minced
1/2 teaspoon dry mustard powder
1/2 teaspoon olive oil

Directions

Whisk together 2 tablespoons of olive oil, 3 cloves minced garlic, parsley, thyme, red wine, 1/2 teaspoon mustard powder, salt, and pepper until combined. Pour into a resealable plastic bag over the flat iron steaks. Squeeze out excess air, seal, and marinate for 1 hour at room temperature, or 4 hours in the refrigerator.

Preheat an outdoor grill for medium-high heat and lightly oil grate. Stir together 2 cloves minced garlic, 1/2 teaspoon mustard powder, and 1/2 teaspoon olive oil in a small bowl and set aside.

Remove steaks from the marinade, shake off excess, and discard remaining marinade. Cook on preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare. Brush with reserved garlic mixture before serving.

Ingredients

1 Cook’s(r) brand Bone-In Thick Cut Ham Steak
Wooden (soaked in water) or metal skewers
1 1/2 teaspoons Moroccan Spice*
1 tablespoon olive oil
2 tablespoons red bell pepper, diced
4 peaches, sliced
3 ounces snow peas, julienne
1 tablespoon mint, chopped
1 tablespoon rice wine vinegar
2 teaspoons whole grain mustard
2 teaspoons sugar
Pinch of cayenne pepper
1 tablespoon olive oil
Salt and pepper to taste

*Moroccan Spice:
3 teaspoons ground cinnamon
2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon turmeric

Directions

Prepare charcoal or gas grill. Cut ham steak in 1 by 3-inch strips and place on water soaked wooden skewers. Sprinkle on Moroccan spice and olive oil. Place skewers on grill over medium heat until golden brown.

Combine remaining ingredients and mix well. Set aside.

Scoop peach slaw on a plate and lay kabobs on top.

Ingredients

1 tablespoon olive oil
1 1/2 cups chopped onion
3 cloves garlic, minced
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
1/2 cup low-sodium chicken broth
1/2 cup dry white wine
1 bay leaf
2 cups shredded cooked turkey
2 cups white kidney beans (cannellini), undrained
2 fresh jalapeno peppers, chopped
1 1/2 cups shredded Monterey Jack cheese
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
2 tablespoons lime juice

Directions

Heat the olive oil in a skillet over medium heat. Cook onion in oil until the onion has softened and turned translucent, about 5 minutes. Stir in garlic, oregano, cumin, and ginger; cook for another minute. Pour in chicken broth and white wine, and then add the bay leaf. Cook uncovered until slightly reduced, about 5 to 8 minutes.

Stir in turkey, beans, and jalapeno. Simmer uncovered for 10 minutes, stirring occasionally.

Using back of spoon, mash 1/4 of beans to thicken sauce. Reduce heat to low, and begin stirring in cheese 1/2 cup at a time. Stir until cheese is completely melted. Season with salt and pepper. Remove from heat, and stir in lime juice. Serve hot.

Ingredients

2 pounds lean ground beef
2 cloves garlic, minced
1/2 cup red wine
1 (1 ounce) package dry onion soup mix
1 (4.5 ounce) can canned mushrooms, drained
2 teaspoons dried basil leaves, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pinch ground cinnamon
1 pinch ground allspice
3 tablespoons chopped fresh parsley
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 cup water

Directions

In a large skillet, brown the meat with the garlic over medium heat. Stir in the wine; simmer, stirring often, for 10 minutes.

Mix in dry onion soup mix, mushrooms, basil, salt and pepper, cinnamon, allspice, parsley, crushed tomatoes, tomato paste, and water. Cover pan almost completely, allowing space for steam to escape, and simmer 1 hour. Add additional water if needed to prevent sticking.