Cauliflower and Beet Salad

4 cups small cauliflower florets
3 Tbs. extra-virgin olive oil, divided
1 tsp.  Dijon mustard
1 Tbs. red wine vinegar
1/4 tsp. kosher salt
8 cups mixed salad greens
1 cup diced cooked beets
1/4 cup unsalted, roasted sunflower seeds

Directions:
Preheat the oven to 450 F.  Toss the cauliflower florets with 1 Tbs. of the oil on a rimmed baking sheet.  Roast until lightly browned in spots, 10-15 minutes.  Remove and allow to cool.  In a large bowl, whisk the mustard, vinegar and salt with the remaining 2 Tbs of oil.  Toss the salad greens with the dressing.  Top with the beets, cauliflower, and sunflower seeds.  Serves 4.

Roasted Sweet Potato and Green Onion Salad

500 g sweet potatoes, peeled
2 bunches green onions, white and pale-green parts cut into 1/2 inch pieces
2 Tbs. canola oil, divided
1 Tbs. reduced-sodium soy sauce
1 Tbs. balsamic vinegar
1 tsp. brown sugar
8 cups mixed salad greens
1/4 cup roasted and salted pumpkin seeds

Directions:
Preheat the oven to 450 F.  Cut the sweet potatoes into 1/3 inch thick sticks.  On a rimmed baking sheet, toss the sweet potatoes and green onions with 1 Tbs of the oil.  Roast until the sweet potatoes are tender, 10-12 minutes.  Remove and allow to cool.  In a large bowl, whisk the soy sauce, vinegar, and sugar with the remaining 1 Tbs. of oil.  Toss the salad greens with the dressing.  Top with the sweet potatoes, green onions and pumpkin seeds.

*Nutrition Action Health letter Jan/Feb 2013

Strip Loin Steak with Sauteed Mushrooms

Ingredients:
2 beef strip loin grilling steaks (8oz each)
Freshly ground black pepper or Montreal Steak spice
2 tsp canola oil
2 cups sliced mushrooms
2 Tbsp minced shallots
2 cloves garlic, minced
¼ cup dry white wine
1 tsp dried thyme or tarragon
1 tsp Worcestershire sauce
¼ tsp salt

Directions:
1.    Pat steaks dry; season with pepper or steak spice.  Grill over medium-high heat about 5 minutes per side for medium-rare.
2.    Meanwhile, heat oil in large skillet over medium-high heat.  Add mushrooms and shallots; cook until shallots are softened, about 4 minutes.  Add garlic; sauté for 30 seconds.  Stir in wine, thyme and Worcestershire sauce; cook, stirring often, for 2 to 3 minutes or until wine is reduced.  Season with salt and pepper to taste.
3.    Trim steaks, as needed, discarding trim.  Carve crosswise into thin slices.  Serve topped with sautéed mushrooms.