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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chef Lala’s Goodness Platter
 Categories: Beef, Vegetables, Herbs, Citrus
      Yield: 6 servings
 
MMMMM---------------------------STEAK--------------------------------
      1 lb Skirt steak, trimmed;
           - butterflied
      1 c  Water
      1 ts Soy sauce
    1/2 md Brown onion; peeled, sliced
    1/4 c  Cilantro; rough chop
      1 cl Garlic; peeled, sliced
      1 ts Extra-virgin olive oil
    1/2    Orange; juiced
           Salt & pepper

MMMMM---------------------------HUMMUS--------------------------------
  1 1/2 c  Fresh cooked chickpeas
           +=OR=+
     15 oz Can chickpeas; drained
    1/4 c  Fresh lemon juice
    1/4 c  Well-stirred tahini
      1 sm Garlic clove; minced
      2 tb Extra-virgin olive oil; more
           - to serve
           Salt
      3 tb Water
        ds Ground paprika; garnish

MMMMM----------------------ROASTED VEGGIES---------------------------
      1 c  Sweet potato; sliced in half
           - moons
      8 oz Punnet mushrooms
      8 oz Asparagus; sliced
      2 tb Olive oil
           Salt & pepper

MMMMM-----------------------MORE GOODNESS----------------------------
      1    Ripe avocado; sliced
      8 oz Baby tomatoes
     16 oz Mixed greens
      1    Red baby bell pepper;
           - sliced
 
  STEAK: In a large bowl, combine water, soy sauce, brown
  onion, cilantro, garlic, olive oil, orange and salt &
  pepper.
  
  Add meat to marinade, making sure it is completely
  covered.
  
  Cover and refrigerate for at least two hours.
  
  Heat grill to medium (you should be able to hold your
  hand about 4 ?inches above the grate for six to eight
  seconds). If using charcoal, it should be ?glowing
  orange with a light layer of ash.
  
  Place meat on grill.
  
  Turn steak once during cooking.
  
  Cook to desired doneness (5 minutes on each side for
  medium-rare).
  
  HUMMUS: In the bowl of a food processor, combine the
  tahini and lemon juice and process for 1 minute, scrape
  the sides and bottom of the bowl then process for 30
  seconds more. This extra time helps whip the tahini, for
  a smooth and creamy hummus.
  
  Add the olive oil, minced garlic, and a 1/2 teaspoon of
  salt to the whipped tahini and lemon juice. Process for
  30 seconds, scrape the sides and bottom of the bowl then
  process another 30 seconds or until well blended. Add
  half of the chickpeas to the food processor and process
  for 1 minute. Scrape sides and bottom of the bowl, then
  add remaining chickpeas and process until thick and
  quite smooth; 1 to 2 minutes.
  
  Most likely the hummus will be too thick or still have
  tiny bits of chickpea. To fix this, with the food
  processor turned on, slowly add 2 to 3 tablespoons of
  water until you reach the perfect consistency.
  
  Taste for salt and adjust as needed. Serve hummus with a
  drizzle of olive oil and dash of paprika.
  
  ROASTED VEGGIES: Set oven @ 350ºF/175ºC. Place sweet
  potato, mushrooms and asparagus on a baking pan. Drizzle
  with oil and lightly sprinkle with salt and pepper. Bake
  for 15 minutes or until tender.
  
  FINAL ASSEMBLY: There really is no right or wrong way to
  assemble this dish. Some people prefer to toss it like a
  salad, I prefer to keep each item separated layered over
  the mixed greens so I can see the colors and textures
  which compliment the beauty of the clean delicious
  ingredients. Enjoy!
  
  By: Laura Diaz (aka Chef LaLa)
  
  Yield: 6 servings
  
  RECIPE FROM: https://www.diabetesselfmanagement.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Campers in sleeping bags are the soft tacos of the bear world.
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