1 pound flank steak
1/2 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons oil
2 tablespoons lemon juice
3 cloves garlic, minced
1 teaspoon dry mustard
black pepper

1. Marinate flank steak in soy sauce, red wine vinegar, Worcestershire sauce, oil, lemon juice, garlic and mustard overnight.
2. Remove meat from the marinade. Heat a large skillet over medium-high heat and dry fry the flank steak. Allow to rest for a few minutes, then thinly slice to serve with freshly grated black pepper.

Makes 4 servings

1 teaspoon olive oil
1 small apple, peeled, cored and chopped
1/2 medium onion, chopped
1 clove garlic, crushed
1/4 teaspoon cumin seed
1 cup chicken broth
1/2 cup apple juice
1 teaspoon apple cider vinegar
3/4 cup couscous
salt and pepper

1. Heat oil in a medium saucepan over medium-high heat. Sauté the apple, onion and garlic until tender.
2. Stir in cumin seed and sauté until fragrant, then add the chicken broth, juice and vinegar. Season with salt and pepper,
3. en bring to a boil.
4. Stir in the couscous, remove from heat and cover. When couscous has absorbed all of the liquid, fluff with a fork to
5. rve.

Makes 4 servings

4 six ounce beef tenderloin
2 tablespoons white wine vinegar
2 tablespoons dry white wine
1 tablespoon shallot, chopped
1 tablespoon fresh tarragon, chopped
3 egg yolks
1/2 cup butter, softened and cubed
salt and pepper

1. Preheat oven to 350 degrees.
2. Heat a large oven proof skillet over medium-high heat.
3. Season steaks with salt and pepper. Lay on hot skillet. Sear all sides then transfer to the oven to finish cooking to desired temperature.
4. Remove steaks from the oven and allow to rest while preparing Bearnaise.
5. Bring vinegar, wine and shallot to a boil in a small saucepan. Reduce to about a tablespoon of liquid.
6. Cool vinegar mixture and combine with tarragon and egg yolks in the top of a double boiler.
7. Slowly whisk in the butter to the vinegar and eggs until you have a smooth sauce.
8. Serve steaks with the prepared sauce.

Makes 4 servings

3 tablespoons vinegar
1 tablespoon honey
8 raspberries
2 tablespoons extra virgin olive oil
3 cups mixed greens
2 tablespoons dried cranberries
2 tablespoons walnuts, chopped
2 ounces feta, crumbled
salt and pepper

1. Puree vinegar, honey, raspberries and olive oil. Season to taste with salt and pepper.
2. Combine with mixed greens, cranberries, walnuts and feta. Serve immediately.

Makes 4 servings

4 cups fresh spinach, coarsely chopped
2 ripe pears, cubed
3 tablespoons white wine vinegar
1/4 cup sugar
1/2 teaspoon dry mustard
1/2 cup extra virgin olive oil
1 tablespoon poppy seeds
salt and pepper

1. Arrange spinach and pear on a plate.
2. Whisk together vinegar, sugar and mustard, then gradually whisk in oil until fully incorporated. Stir in poppy seeds and season to taste with salt and pepper.
3. Pour dressing over the salad and serve.

Makes 4 servings

1 whole roasting chicken
2 teaspoons vegetable oil
1 granny smith apple, quartered
1/2 cup maple syrup
1 tablespoon garlic
1/2 cup apple juice
3 tablespoons brown sugar
1 tablespoon Dijon mustard
3 tablespoons apple cider vinegar
1-1/2 tablespoons ginger puree
salt and pepper

1. Preheat oven to 450 degrees.
2. Stuff chicken with apple quarters, rub skin with vegetable oil and season liberally with salt and pepper.
3. Place in a roasting pan and put in the oven, roasting until skin is crisp, about 20-25 minutes.
4. Meanwhile, combine syrup, garlic, apple juice, brown sugar, mustard, vinegar and ginger in a bowl.
5. Brush chicken with the prepared sauce and reduce oven temperature to 325 degrees. Roast, basting with the same every 15 minutes, until chicken is tender and cooked through to the center, about 1-1/2 hours.
6. Allow chicken to rest before carving, then serve in quarters.

Makes 4 servings

3 tablespoons butter
1 large onion, chopped
1 clove garlic, chopped
8 cups beef stock
3 medium beets with leaves, peeled and sliced
1 large carrot, peeled and chopped
3 small potatoes, peeled and cubed
2 tablespoons fresh dill, chopped
1 cup green cabbage, chopped
1 cup diced tomatoes
1 tablespoon cider vinegar
1/2 cup sour cream
salt and pepper

1. Melt butter in a skillet over medium heat and add the onion and garlic, sautéing until tender.
2. Meanwhile, in a large soup pot, bring chicken stock to a boil and add the beets, boil for about 10 minutes, then add the carrots, potatoes and dill.
3. When potatoes just begin to give to a fork, stir in the cabbage, chopped beet greens and diced tomatoes. Reduce the heat to a simmer and cover, cooking for about 20 minutes.
4. Season to taste with salt and pepper, stir in cider vinegar and serve with a doll of sour cream.

Makes 6 servings

1/2 cup brown sugar
2 tablespoons salt
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon black peppercorns
2 pounds pork spare ribs

1/2 cup water
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, crushed
2 tablespoons brown sugar

1. Combine brown sugar, salt, chili powder, cumin, paprika, thyme and pepper and rub liberally over the ribs. Wrap and refrigerate overnight.
2. Preheat oven to 225 degrees.
3. In a saucepan over medium heat combine water, vinegar, Worcestershire sauce, honey and garlic. Stir until dissolved together, then remove from heat.
4. Seal ribs tightly in a double layer of tinfoil, leaving a small opening on one side. Fill this with the sauce prepared in the saucepan and then crimp shut.
5. Tilt the ribs to disperse the liquid inside the tinfoil shell and place on top of a baking sheet. Put in the oven and cook until the meat is tender and the bones are easily removed, about 3-4 hours.
6. When the ribs are cooked, remove them from the oven and drain the liquid into a saucepan.
7. Preheat oven broiler.
8. Place the saucepan over medium-high heat and add the remaining brown sugar. Stir the sauce until thickened to the consistency of a syrup, then remove from heat.
9. Brush the sauce onto the ribs, then return them to the oven, about 6" from the broiler, until they become a golden brown, about 1 minute. Slice into 4 sections and serve.

Makes 4 servings

1 pound yam, peeled and cubed
2 tablespoons soy sauce
1 tablespoon olive oil
1 clove garlic, crushed
1-1/2 tablespoons cider vinegar
2 tablespoons lime juice
1 red chili, roasted and chopped
1/4 teaspoon harissa
1/2 teaspoon sugar
3 tablespoons peanuts, crushed
salt and pepper
water

1. Bring a large pot of water to a boil and cook yam until just fork tender. Drain and set aside.
2. Meanwhile, heat soy sauce, olive oil, garlic, vinegar, lime juice, chili, harissa and sugar over medium-high heat. Bring to a boil, then remove from the heat and allow to cool.
3. Place yams in a serving bowl and pour sauce over them. Garnish with crushed peanuts to serve.

Makes 4 servings

4 chicken legs, thighs attached
2 medium plums, peeled, pitted and chopped
2 cloves garlic, crushed
2 teaspoons sesame oil
2 tablespoons soy sauce
1/4 cup orange juice
2 tablespoons white wine vinegar
1 tablespoon honey
1 green chili, minced
1-1/2 teaspoons ginger puree
1/2 teaspoon dry mustard
1/2 teaspoon salt

1. Combine plums, garlic, sesame oil, soy sauce, orange juice, vinegar, honey, chili, ginger, mustard and salt in a food processor, blending until smooth.
2. Place mixture into a saucepan over medium-high heat, bringing to a boil. Reduce heat to a simmer and reduce by half, stirring occasionally.
3. Allow the marinade to cool. Prick the chicken several times with a fork, then place in a dish covered with 3/4 of the marinade. Refrigerate for at least an hour, turning once.
4. Preheat oven to 450 degrees with a roasting pan with an oiled rack inside of it.
5. Place the chicken on the rack of the roasting pan and roast until cooked through to the center, about 30 minutes.
6. Brush remaining 1/4 of marinade over chicken and roast for an additional 5 minutes. Allow meat to rest for a few minutes and garnish with lime wedges dusted with cayenne pepper.

Makes 4 servings