Saturday Meals

Baked bananas
Ingredients :
2-4 medium ripe bananas
1 cup unsweetened plain yogurt
Tablespoon honey

Directions:
Heat oven to 350 degrees.
Place bananas on a baking tray and cook for 25 minutes.
Serve with honey to taste, yogurt, and almond slices (optional).

Fajita Salad
Ingredients:
3 tablespoons balsamic vinegar
2 tablespoons minced garlic
1/2 pound flank steak
1/2 cup thinly sliced red onion
1/2 cup shredded Cheddar cheese
1 tomato, chopped
8 cups mixed salad greens
Sour cream to taste
Guacamole to top (see recipe below)

Directions:
1.Combine the vinegar and garlic in a small bowl. Coat the beef with the mixture and let marinate for up to 1 hour.
2.Cook flank steak on the grill to your liking. After the steak cools, slice into thin strips.
3.To serve, toss the beef with the tomato, onion, salad greens, and the shredded cheese. Top with sour cream and homemade guacamole.

Guacamole

Ingredients:
2 ripe avocados
1 small onion
1 clove garlic
1 small tomato
1 1/2 Tbsp lime juice (or juice of 1 fresh lime)
salt and pepper to taste

Directions:
Peel avocados and remove the pit
Peel and mince the onion and the garlic
Chop the tomato.
Mash the avocado in a bowl (fun for the kids) and then stir in the remaining ingredients.†
Serve cold.

Ginger Broiled Salmon
Prep Time: 5 minutes
Cooking Time: 10 minutes
Yields: 4 servings

Ingredients:
4 4-ounce wild salmon fillets
2 teaspoons fresh grated ginger
2 tablespoons umboshi plum vinegar
1 tablespoon coconut or olive oil
1/4 cup water

Directions:
1.Mix the vinegar, oil, water, and ginger. Place the fish in a baking dish and marinate in sauce for 30 minutes. 2.Preheat broiler, then broil fish skin side down for 6-8 minutes, depending on how you like your salmon cooked.
3.Baste once or twice while broiling.
4.Serve, using the remaining marinade as sauce.

Collard Greens with Dill and Parsley
Prep Time: 5 minutes
Cooking Time: 10 minutes
Yields: 4 servings

Ingredients:
1 bunch collard greens
1 cup fresh chopped dill
1 cup fresh chopped parsley
2 tablespoons olive oil
1 teaspoon black pepper
Pinch of sea salt

Directions:
1.Wash collards, cut stems off and chop into small pieces and put aside. Stack leaves and roll them up, as you would a sushi roll, then slice from the end to create long strips.
2.Warm oil in a pan with black pepper, and add stems sautÈing for a few minutes.
3.Add collard greens and sea salt, then sautÈ for about 3 minutes.
4.Add water, cover and allow to steam for about 3-4 minutes, then remove from heat.
5.Add chopped dill and parsley, toss well and allow to sit uncovered for a few minutes, then serve.

Variations:
Mix the juice of a lime and a dash of cayenne. Toss with the greens for a little extra kick.