Spice Rubbed Grilled Flank Steak  

2 large garlic cloves
1 1/2 tsp. grated peeled fresh ginger
1 tsp. kosher salt
1 tsp. ground cinnamon
1 tsp. ground coriander
1/2 tsp. black pepper
1/2 tsp. ground cumin
1 1/2 lb. flank steak, trimmed

Mash garlic and ginger to a paste with salt and spices using a mortar and pestle (or mince and mash with a large knife). Pat steak dry, then rub paste all over and marinate; cover and chill at least 8 hours.

Prepare grill for cooking. Bring steak to room temperature (do not leave out longer than 1 hour). When fire is hot, grill steak on lightly oiled grill rack 5 to 8 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes. Holding knife at a 45-degree angle, cut steak across the grain into thin slices. Steak can be marinated up to 2 days. Steak can be gilled in a hot lightly oiled and well-seasoned grill pan. Serves 6.

4 medium peeled sweet potatoes,
cut into 2-inch pieces (about 2 1/4 lb.)
2 medium sized sweet onions such as Vidalia, Texas Sweet or Walla Walla cut into 1-inch pieces (about 1 lb.)
2 Tbls. extra-virgin olive oil
3/4 tsp. garlic-pepper blend
1/2 tsp. salt

Preheat oven to 425°. Combine all ingredients in a 13 x 9-inch baking dish, tossing to coat. Bake for 35 minutes or until tender, stirring occasionally. Makes 6 (1 cup) servings.

1 quart plain lowfat yogurt
1/4 cup raisins
1/4 cup chopped walnuts or pecans
1 1/2 tsp. pure vanilla extract
1/4 cup honey
grated zest of 1 orange
1/2 to 1 cup freshly squeezed orange juice
optional: orange sections, orange zest, raisins, nuts

Line a sieve with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerate for three hours or overnight. Place the thickened yogurt into a medium bowl and add the raisins, walnuts, vanilla, honey and orange zest to taste. Thin with orange juice until it is a desirable consistency. Garnish with sections of orange, extra orange zest, raisins or nuts and serve. Makes 3 cups.