1 1/2 lb. Flank Steak
1 tsp. salt
1/4 cup OLiV Smoked Balsamic Vinegar
1 garlic clove, minced
Combine marinade ingredients in a bowl. Pour
over the steak. Marinate in the fridge overnight. Heat the grill on high heat. Grill the steak a few minutes on each side (4 – 5) until cooked to your taste. Let it rest about 5 minutes before slicing.]]>1 pound salmon
1 tbsp. OLiV Butter Extra Virgin Olive Oil (EVOO)
1 tbsp. OLiV Juniper Berry Balsamic Vinegar
2 limes
1 tsp. kosher salt
Preheat the oven to 375°F.
Zest one of the limes and then thinly slice them both.
Mix the OLiV Butter EVOO, Juniper Berry Balsamic, and lime zest together in a small bowl.
Place two pieces of tin foil on a baking sheet. Place the salmon, skin side down on the foil. Sprinkle with the kosher salt and then drizzle the Juniper Berry Balsamic mixture over the top. Bring the pieces of foil together to crimp them shut.
Bake the salmon for 20 to 25 minutes, until the salmon flakes or reads 145°F on an instant-read thermometer.
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DIRECTIONS
Adapted from natashaskitchen.com. Makes 14 salmon cakes.
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1 serving.
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2 Servings
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2 Servings
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DIRECTIONS
Makes one serving.
Adapted from minimalistbaker.com
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INGREDIENTS
DIRECTIONS
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Makes one serving.
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4 servings
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INGREDIENTS
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1 serving.
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4 - 6 servings.
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4 - 6 servings.
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DIRECTIONS
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Mashed Chickpea Ingredients:
Chickpea Salad Ingredients:
Pita Ingredients:
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4-6 servings
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Shrimp Marinade:
Curried Couscous:
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