Grilled Steak with Chimichurri Sauce

Ingredients:

• 2 ribeye steaks, 1 inch thick
• Salt and pepper, to taste
• 1/2 cup fresh parsley leaves, chopped
• 1/4 cup fresh cilantro leaves, chopped
• 2 garlic cloves, minced
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1/4 teaspoon red pepper flakes

Directions:

1. Preheat grill to high heat.
2. Season steaks generously with salt and pepper.
3. In a small bowl, mix together parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper.
4. Grill steaks for 4-5 minutes per side for medium-rare, or until desired doneness is reached.
5. Let steaks rest for 5 minutes before slicing. Serve with chimichurri sauce on top.

Roasted Vegetable Lasagna

Ingredients:

• 3 cups butternut squash, peeled and diced
• 2 cups eggplant, diced
• 2 cups zucchini, diced
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 3 garlic cloves, minced
• 1/4 cup olive oil
• 1 tablespoon dried oregano
• Salt and pepper, to taste
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup chopped fresh basil leaves
• 12 no-boil lasagna noodles
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 4 cups shredded mozzarella cheese

Directions:

1. Preheat the oven to 400┬░F (200┬░C).
2. In a large bowl, toss together the butternut squash, eggplant, zucchini, onion, bell peppers, garlic, olive oil, oregano, salt, and pepper. Spread the vegetables out on two sheet pans and roast for 25 minutes, stirring occasionally, until they are tender and lightly browned.
3. Reduce the oven temperature to 350┬░F (175┬░C).
4. In a medium bowl, mix together the crushed tomatoes and basil.
5. In a 9x13 inch baking dish, spread 1/3 of the tomato sauce on the bottom. Arrange 3 lasagna

Hot and Sour Soup

Ingredients:

• 6 cups chicken broth
• 4 oz. shiitake mushrooms, sliced
• 1/2 cup bamboo shoots, sliced
• 1/2 cup tofu, diced
• 2 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp chili sauce
• 1 tsp sugar
• 2 eggs, lightly beaten
• 2 tbsp cornstarch, mixed with 2 tbsp water
• 2 green onions, thinly sliced
• Salt and pepper, to taste

Instructions:

1. In a large pot, bring the chicken broth to a boil. Add the shiitake mushrooms, bamboo shoots, and tofu, and simmer for 5 minutes.
2. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, chili sauce, and sugar.
3. Add the vinegar mixture to the pot and simmer for 2-3 minutes.
4. Slowly pour in the cornstarch mixture while stirring constantly, until the soup has thickened.
5. Slowly pour in the beaten eggs while stirring the soup gently, to create egg ribbons.
6. Add salt and pepper to taste. Garnish with green onions and serve hot.