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Ingredients

4 stalks lemon grass, coarsely chopped
1/4 cup vegetable oil
1/4 cup fish sauce
1/4 cup rice wine vinegar
1 teaspoon dark soy sauce
1 teaspoon white sugar
1/2 teaspoon Asian (toasted) sesame oil

4 (8 ounce) beef rib eye steaks (thick-cut)

1/2 cup chopped peanuts
1/2 cup black sesame seeds
1/4 cup sea salt
1/4 cup crushed black peppercorns

1 tablespoon vegetable oil, divided

Directions

Place the lemon grass, 1/4 cup vegetable oil, fish sauce, rice wine vinegar, dark soy sauce, sugar, and sesame oil into the work bowl of a food processor, and process until the mixture forms a paste. Coat both sides of the steaks with the marinade paste, and refrigerate, covered, for 2 to 3 hours.

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

In a bowl, combine peanuts, sesame seeds, sea salt, and pepper until thoroughly mixed.

Remove the steaks from the marinade, and discard any remaining marinade. Pat the steaks very dry with paper towels for good charring. Rub each steak with about 3/4 teaspoon of vegetable oil. Sprinkle the peanut mixture generously over both sides of each steak, and press the spices into the meat.

Grill on the preheated grill until the steaks show grill marks, start to become firm, and are reddish-pink and juicy in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let the steaks rest at least 5 minutes before slicing.

Ingredients

2 tablespoons olive oil
1 onion, diced
1 clove garlic, crushed
1 cup Arborio rice
1 stalk celery, diced
1/3 cup dry white wine
4 cups boiling chicken stock
1 cup broccoli florets
3/4 cup sugar snap peas, halved
1 cup thinly sliced zucchini
1 cup fresh green beans, cut into 1 inch pieces
1/3 cup crumbled reduced-fat feta cheese
2 tablespoons chopped fresh parsley (optional)

Directions

Heat olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes. Reduce the heat to medium and stir in the celery and white wine.

Cook and stir until the wine has mostly evaporated, then stir in one third of the boiling chicken stock; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. Add the broccoli, peas, zucchini, and green beans during the last 7 minutes of cooking, and cook until tender. Stir in the feta cheese and parsley before serving.

Ingredients

2 large cucumbers – halved lengthwise, seeded and sliced
1/3 cup red wine vinegar
1 tablespoon white sugar
1 teaspoon salt
3 large tomatoes, seeded and coarsely chopped
2/3 cup coarsely chopped red onion
1/2 cup chopped fresh mint leaves
3 tablespoons olive oil
salt and pepper to taste

Directions

In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.

Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste with salt and pepper.

Ingredients

1/2 cup vegetable oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
1 teaspoon salt
6 ounces macaroni
1/4 cup grated Parmesan cheese
2 cups broccoli florets
4 ounces sliced pepperoni sausage
10 cherry tomatoes, halved
1/2 cup shredded mozzarella cheese

Directions

Cook pasta in a pot of boiling salted water until al dente. Drain.

In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours.

Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.