Favoreats
Favoreats LLC
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INGREDIENTS
Vegetables
1 1/2 cups
cherry tomatoes
1
large carrot, cut into coins
1
yellow bell pepper, 1-inch dices
1
medium-size red onion, 1-inch dices
10
asparagus spears, trimmed and cut in half
3 tbsp
olive oil
Salt,
Pepper,
4
garlic cloves
4
sprigs of thyme
Steak
1 lb
sirloin steak, or favorite cut
1 tbsp
olive oil
1
garlic clove
Salt
Pepper
PREPARATION
1
. Preheat oven to 400°F (200˚C).
2
. Prepare the vegetables.
3
. Place cherry tomatoes, carrots, yellow bell pepper, red onion, and asparagus evenly on a baking tray. (Try not to let the vegetables overlap too much, so that they roast properly.)
4
. Season with olive oil, salt, and pepper (to taste).
5
. Add garlic cloves and sprigs of thyme on top of the vegetables.
6
. Roast vegetables for 15 minutes.
7
. Bring back the tray and push vegetables to the side to make room for the steak.
8
. Place the steak in the middle of the pan and season both sides with salt and pepper.
9
. Top the steak with a sprig of thyme and a clove of garlic.
10
. Place back in oven for 10 more minutes or until desired doneness is reached.
11
. Allow the steak to rest for 5-10 minutes.
12
. Plate the vegetables and top with cut steak.
13
. Enjoy!
2
Servings:
INGREDIENTS
Honey Ginger Sauce:
2 tbsp
honey
1 tbsp
low-sodium soy sauce
1 tbsp
fresh ginger, minced
Salt,
Black pepper,
1
yellow squash, thinly sliced
1/2
red onion, diced
1
red bell pepper, diced
1/2 lb
asparagus spears, chopped
2
salmon fillets
PREPARATION
1
. Preheat oven to 425°F (220°C).
2
. In a small bowl, mix together the honey, soy sauce, ginger, salt, and pepper until combined. Set aside.
3
. On a parchment-lined baking sheet, arrange the yellow squash, red onion, bell pepper, asparagus, and salmon fillets in rows in an even layer.
4
. Drizzle oil on the yellow squash, red onion, bell pepper, and asparagus, and season with salt and pepper.
5
. Pour the honey ginger sauce over the salmon fillets.
6
. Bake for 15 minutes, until the salmon is cooked and the veggies have softened slightly.
7
. Plate salmon with veggies on the side and serve.
8
. Enjoy!
INGREDIENTS
1
large head of romaine lettuce, chopped
1 cup
cherry tomatoes, halved
1 cup
carrots, shredded
1
yellow bell pepper, diced
1
cucumber, sliced & halved (like the letter D)
1/2
red onion, diced
For the honey mustard vinaigrette:
3 tbsp
red wine vinegar
3 tbsp
honey
3 tbsp
dijon mustard
1 tbsp
dried oregano
1
garlic clove, minced
3 tbsp
olive oil
Salt,
Pepper,
PREPARATION
1
. In a large bowl, combine the romaine lettuce, cherry tomatoes, shredded carrots, yellow bell pepper, cucumber, and diced red onion.
2
. To make the dressing, combine the red wine vinegar, honey, dijon mustard, dried oregano, garlic, salt, and pepper in a medium bowl, and whisk together until the dressing is thick.
3
. Pour the dressing over the salad just before serving.
4
. Enjoy!
4
Servings:
INGREDIENTS
Vegetables:
1
medium-size red onion, diced
2 cups
broccoli florets
1
yellow bell pepper, sliced
2 cups
baby carrots
1 1/2 cups
cherry tomatoes
3 tbsp
olive oil
Salt and pepper,
8
sprigs thyme
Few garlic
Chicken:
4
chicken breasts
Olive oil
Salt and pepper,
paprika
4
sprigs thyme
4
garlic cloves
Special Equipment:
2
baking trays
Aluminum foil