Warm Grilled Steak Salad

3 10 oz. rib eye steaks
1 medium head Napa cabbage
1 red bell pepper
1 yellow bell pepper
1 1/2 c. sugar snap peas
1/2 red onion
6 medium gourmet yellow potatoes
extra virgin olive oil
coarse black pepper
kosher salt
rich balsamic vinegar (my favorite is Villa Manodori Aceto Balsamic Di Modena)
recipe serves six

Wash and dry yellow potatoes.  Slice in half and then in thin pieces. Turn an electric wok or skillet on high.  Drizzle 2 tbsp. of extra virgin olive oil and ½ tsp. kosher salt and ½ tsp. pepper in the wok.  Place potato slices in hot oil and cook for 3-4 minutes stirring occasionally until potatoes brown on edges.  Keep the potatoes slices crisp.  When the potatoes are evenly cooked, set aside.  Cut rib eye steaks in long pieces.  Heat 2 tbsp. olive oil, ½ tsp. kosher salt and ½ tsp. pepper in wok on high and cook meat as desired, stirring two to three times.  Set aside in a covered container to keep warm.  Slice peppers and onions and add to wok with sugar snap peas.  Cook on high for 2-3 minutes.  Rinse and cut Napa cabbage and toss with cooked vegetables.  Cook until the Napa cabbage is heated completely.  Then drizzle with Balsamic vinegar  (2-3 tbsp.) and cook for an additional minute.  Add steak and toss with vegetables and cabbage.  Serve as pictured with gourmet yellow potatoes slices surrounding the Warm Grilled Steak Salad.

My eleven-year old daughter, Chlo’e asked if she could have some for breakfast.   Wow!  What a great way to get your family eating fresh veggies!  Enjoy!

12 oz. salmon fillet or chicken breasts
Preheat oven to 350. Place salmon in baking dish and bast with 1/3 c. of Ginger Glaze. Cover with foil and bake for 30 minutes.

Ginger Glaze
1 c. soy sauce
1 c. rice vinegar
1/3 c. sugar
1/2 tsp. pepper
1/2 tsp. salt
2 1/2  inch fresh ginger root
( peeled and minced)
3 tbsp. toasted sesame seeds
1/2 tsp.  hot chili oil

Combine all ingredients in a saucepan and simmer at a slow boil for 2-3 minutes. Set aside.  Store in a tight container in your fridge for months.  This recipe is great as a dipping sauce for tempura vegetables, pot stickers or egg rolls and also as a glaze for chicken  and rice.

Stir Fry Vegetables
1/2 white onion
3/4 c. sliced mushrooms
1/2 yellow, red and orange pepper
(  finely chopped )
1 1/2 c. broccoli floretts
1 c. sugar snap peas
3 c. cooked sticky rice
toasted sesame oil
1/4 c. chicken broth

Begin by drizzling frying pan with toasted sesame oil. Let it heat until the rice pops when you put it in the pan. Fry rice until it is slightly browning on edges for about 3-4 minutes stirring three or four times a minute. Place on platter and cover. Drizzle  frying pan with 1/2 tsp. of sesame oil, sauté chopped onion for 1-2 minutes. Add sliced mushrooms and saute until the mushrooms are brown on the edges. Spread on top of rice and cover. In the same pan drizzle with 1/2 tsp. sesame oil and lightly fry broccoli florets. Stir fry until edges brown,  pour 1/3 c. chicken broth and quickly cover with lid so that broccoli will steam. When the water is absorbed place the broccoli on the rice,  onions and mushrooms. Drizzle the same pan with 1/2 tsp sesame oil and stir fry the sugar snap peas and chopped peppers. Saute for 2 minutes only to heat so they will remain crisp.  Add to the rice and vegetables. Top with the Salmon fillet, finish with 1/2 c. of Ginger Glaze.

I used to teach cooking classes in my home. Yesterday my friend Holly reminded me of a recipe she shared in one of my classes. It is her favorite dipping sauce and one that she learned to make while she was living in Japan. It is something that she uses all the time. I had forgotten about it ……….but dreamed about it all night. So here is our creation.  We just loved it!