Lentil Sausage Soup with Spinach

Yield: 6 servings
I served this soup at a Super Bowl party and scored a touchdown! It’s a warming soup with hints of cumin and coriander; perfect for all seasons. The addition of tahini makes a rich and creamy cup, while spinach adds color and added nutrition.
Nutrition Tip: Did you know that in the larger meat [...]

Flank Steak with Bell Pepper Saute

Serves 4
Seared, marinated steak is topped with fresh primavera-style peppers with garlic and herbs. Summer and fall are the best time for this dish, when farmers market bell peppers are at their sweetest.
Marinade
1/4 cup fresh minced herbs (oregano, thyme, rosemary, lavender…)
1/2 cup sliced jarred sundried tomatoes
1 tablespoon oil from jarred sundried tomatoes
1/2 cup port, or [...]

Tandoori-Style Lamb Chops

Yield: 4 servings
This recipe written by Alison Anton was published in Delicious Living magazine for an article on Healthy Indian Cooking. For westerners who don’t happen to have a fire-hot tandoor brick oven in their kitchen, these tender cuts of marinated lamb are grilled or broiled over high heat to mimic the traditional tandoori taste.
1 [...]

Red Wine Reduction with Rosemary

1 large shallot, minced
1 tablespoon balsamic vinegar
1/2 cup white wine
1 cup chicken broth
1 teaspoon minced fresh rosemary
3 tablespoons olive oil
Salt and black pepper, to taste
Remove the meat from the pan, leaving a few teaspoons of the fat for sauteeing. Add the shallot and saute 1-2 minutes until just tender. Watch the fond (bits of meat), [...]

Beef Stew with Roots and Winter Squash

Yield: 4-6 servings
There’s nothing like a bowl of comfort to ease us into the autumn season. Hearty roots and seasoned meat are slow cooked for a tender texture and rich taste. This healthy version doesn’t contain potatoes or flour, making it suitable for the paleo diet.
MEAT SEASONINGS
2 pounds stewing beef or lamb, cut into 1 [...]

Red Rocks Glazed & Grilled Steak (or Portabella)

Karen Harbour, The Tea Spot
Serving Size: 4- 6
Rooibos tea, an earthy herbal tea from Africa, is the flavor agent for this rich and hearty tea glaze for steak or savory vegetables.

¼ cup olive oil
¼ cup Balsamic vinegar
3 tablespoons agave (or ¼ cup honey)
1 tablespoons Dijon mustard
3 tablespoons The Tea Spot’s RED ROCKS Tea (or any [...]