Summer BBQ Mustard Salad

2 c Romaine lettuce, bite size pieces
3 c Spinach, bite size pieces
2 c Baby Kale, bite size pieces
¼ c red onion, thinly sliced
½ Celery, thinly sliced in diagonals
1 c Grape tomatoes, cut in half length-wise
½ c Yellow or orange peppers, thinly sliced
1 ½ Broccoli florets, bit size pieces
⅓ Artichoke Harts, coarsely chopped
½ - 1 Avocado, sliced
2 tbsp. Kalamata Olives, sliced (optional)
⅔ c Rustic croutons (optional)
⅓-½ c Toasted garlic walnut chunks
12 oz BBQ Steak, thinly sliced (warm or cooled)

1. Place romaine lettuce, spinach and kale into a bowl.  Add red onion, celery, peppers, broccoli, artichokes, and olives.
2. Lightly toss in salad dressing (using only the amount that is needed to lightly coat the salad ingredients).

3. Top with croutons, walnuts and thinly sliced steak.

Toasted Garlic Walnuts
½ c walnut pieces

1-2 garlic cloves, minced

1 tbsp oil

Cut walnuts into chunky pieces.  Mince garlic and let sit for 10 minutes.  Heat a fry pan on medium high heat.  Add oil garlic and walnuts.  Fry walnuts until toasted, stirring frequently.  Remove from heat and allow to cool,

Dressing:
¼ c Dijon mustard
2 tbsp. lemon juice
2 tbsp. red or white wine vinegar
½ c olive oil
Fresh ground pepper to taste
Salt to taste

Blend in a small food processor with a stick beater until fully combined and thicker and creamy.

Marinade for steak:
¼ c lemon juice
2 tbsp oil
1 tbsp garlic minced
1 tbsp Dijon mustard
½ tsp cracked pepper
2 tbsp fresh rosemary, chopped fine
2 tbsp fresh oregano, chopped fine

Blend marinade.  Place steak into a sealable bag and cover with marinade.  Marinade for several hours or overnight turning the back to ensure that marinade covers all sides of the meat.  BBQ steak to desired doneness. 

Serve with Polenta Fries and Basil Mayo.

Home Made Cream Cheese

What You'll Need

Plain Organic Yogurt (your desired amount)
Medium sized Container (for draining into)
Cheese Cloth
Small Container (for storage)
Fresh Herbs or Sweets (flavour)

Instructions:

1. Drop yogurt in cheese cloth and let drain for as long as possible into medium container
2. When yogurt separates; the liquid that drips into the container is pure whey (see below)
3. The hard mass left over is your pure cream cheese
4. Add fresh herbs or chopped or finely diced fruits as desired
5. Whip together all your ingredients until cream cheese is a smooth consistency
6. Transfer to small container and store.
7. Keep whey in a separate container and user per instructions below

Information:

This cream cheese is far superior to anything that you can buy in the store as you have made it yourself and it contains no additives or preservatives and has fresh ingredients (if added). Whey delivers large amounts of complete essential amino acids and is great for boosting the rate at which the body makes lean muscle mass. It is slightly laxative and cleansing for the kidneys and contains plenty of friendly bacteria which is great for the intestines and flora. Whey is also high in minerals and is helpful in developing the long bones of the body. Make sure to use whey in smoothies, to make soup, oatmeal, or in any place where you can add a nutritional liquid.