Season skirt steaks with garlic, salt and pepper.
Pour a small amount of dry merlot over seasoned meat. Marinate a few hours to overnight. Grill outdoors or on a grill pan or broil steaks until desired doneness. If not serving immediately, wrap up right away to retain the juices.
advance, rewarm uncovered. It may more resemble brown rice, but it will only be sweeter.
½ tbsp. oil
1 box thickly sliced baby portabella mushroom
2 cloves garlic, crushed, or 2 cubes frozen crushed garlic
½ tbsp. sesame oil
1 bunch asparagus, cut in 1-inch chunks (to eliminate checking issues, remove heads and stems)
1 cup shredded purple cabbage
Garlic salt, pepper and Himalayan or sea salt to taste
Toasted sesame seeds, for garnish
Add ½ tbsp. oil of choice to wok or large frying pan. Add mushrooms and garlic and sauté until mushrooms give off water. Add sesame oil and asparagus. Sauté until asparagus begins to get brighter and slightly soft, around 4-5 minutes. Add cabbage and sauté another 2 minutes. Season with spices to taste. Sprinkling with toasted sesame seeds adds nice flavor and crunch to the dish.
1 kabocha squash
1-2 tbsp. coconut oil
1-2 tsp . cinnamon
Pinch of salt
Cut and peel squash. Remove seeds and cut in chunks. Lay on a cookie sheet lined with parchment paper. Rub coconut oil over squash, then add cinnamon, and salt and toss to coat well. Bake covered for 15 minutes, then uncover and bake for an additional 45 min , until edges start to brown. May be served warm or at room temperature.
Another option is to bake the squash whole for 15 minutes, allow to cool then peel and cut season and bake uncovered for 45 minutes to an hour.