Ingredients:

1/3 cup water
2 tsp. cornstarch
1 tbsp. low-sodium soy sauce
2 tsp. sherry (or alcohol-free sherry)
1/4 tsp. garlic powder
1/8 tsp. ground ginger
1 tsp. beef bouillon powder
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. cooking oil
340 grams sirloin steak, sliced into 1/8 inch (3 mm), thin strips
1 Small onion, cut into 6 wedges and 1 layers separated
2 cups broccoli florets
2 tbsp. water

Procedure:

Stir first amount of water into cornstarch in small bowl. Add next 7 ingredients. Stir. Set aside. Heat wok or frying pan on medium-high. Add cooking oil. Add beef strips and onion. Stir-fry for about 4 minutes until desired doneness. Transfer to bowl. Add broccoli and second amount of water to hot wok. Cover. Steam for 3 minutes. Add beef mixture. Stir cornstarch mixture. Stir into beef mixture until boiling and thickened. Makes 3 1/2 cups (875 mL). Makes 4 servings.

Ingredients:

5-6 fresh small zucchini
5-6 fresh small yellow squash
4-5 peppers of various colors
olive oil
seasoned Salt
freshly ground black pepper

Procedure:

Wash and trim the ends of the squash. Cut into quarters, lengthwise. Wash and clean the peppers. Cut into strips and combine in a bowl with the squash. Drizzle with just enough oil to give them a sheen. Sprinkle liberally with the seasoned salt and ground black pepper. Toss to evenly distribute the oil and the seasonings. Allow to sit for at least an hour. Preheat a grill, clean the tines, then place the vegetables on the hot surface. Grill on each side until the vegetables have nice markings. Place on an interesting platter and serve right away or later at room temperature. These can be cooked a couple of hours in advance.

Optional Tips: You can get more creative by adding slices of portabello mushrooms, halves of plum tomatoes and thick onion slices to the mix. You’ll have better control over the cooking process on the grill if you do just one variety of vegetable at a time. Line them up on the grill, all facing the same direction, so monitoring the cooking process and turning is universal. Cooking times depend on the heat of the grill and the distance from the fire. This recipe can also be done under a broiler.

Ingredients:

3 medium peaches, peeled, pitted and diced
1-2 jalapenos, preferably red, seeded and minced
1 2-inch piece fresh lemongrass, minced, or 1 teaspoon dried
1 tablespoon chopped fresh basil
1 tablespoon brown sugar
1 tablespoon rice-wine vinegar
3/4 teaspoon salt, divided
1/3 cup unsweetened flaked coconut
2 tablespoons flour
2 tablespoons cornstarch
1 14-ounce package extra-firm water-packed tofu, drained
2 tablespoons canola oil, divided

Procedure:

Preheat oven to 400° F. Set a wire rack on a large baking sheet. Combine peaches, jalapenos, lemongrass, basil, brown sugar, vinegar and 1/4 teaspoon salt in a medium bowl; toss to combine. Mix coconut, flour and cornstarch in a shallow dish. Cut the block of tofu lengthwise into 8 thin steaks. Pat the tofu slices dry with a paper towel, sprinkle with the remaining 1/2 teaspoon salt, then press both sides of each tofu steak into the coconut mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 tofu steaks and cook until golden brown, about 2 minutes per side, adjusting heat as necessary to prevent scorching. Transfer the tofu steaks to the rack-lined baking sheet and place in the oven to keep warm. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat; cook the remaining tofu steaks until golden brown, about 2 minutes per side. Serve the tofu with the peach salsa.

Ingredients:

1 tablespoon sesame seeds
2 tablespoons sweet white miso paste
2 tablespoons mirin (Japanese rice wine)
1 tablespoon reduced-sodium soy sauce or tamari
1 tablespoon minced fresh ginger
A few drops hot pepper sauce
1 1/4 pounds center-cut salmon fillet, cut into 4 portions
2 tablespoons thinly sliced scallions
2 tablespoons chopped fresh cilantro or parsley

Procedure:

Position oven rack in upper third of oven; preheat broiler. Line a small baking pan with foil. Coat foil with cooking spray. Toast sesame seeds in a small dry skillet over low heat, stirring constantly, until fragrant, 3 to 5 minutes. Set aside. Whisk miso, mirin, soy sauce (or tamari), ginger and hot pepper sauce in a small bowl until smooth. Place salmon fillets, skin-side down, in the prepared pan. Brush generously with the miso mixture. Broil salmon, 3 to 4 inches from the heat source, until opaque in the center, 6 to 8 minutes. Transfer the salmon to warmed plates and garnish with the reserved sesame seeds, scallions and cilantro (or parsley).