1. Trim fat from steak and cut steak into small, thin pieces. 2. In a large skillet, heat oil and sauté garlic until garlic is golden. 3. Add steak, vinegar, salt, and pepper. Cook for 6 minutes, stirring beef until brown.
1. Wash all fresh produce under running water. 2. Chop the tomatoes, onion, cilantro, chives, and jalapeno. 3. Place the chopped ingredients into a large bowl. 4. Pour in the lime juice and sprinkle in the salt. 5. Mix well and refrigerate
1. In a kettle, combine the yuca with enough cold water to cover it by 1 inch. Bring the water to a boil, and slowly simmer the yuca for 20 to 30 minutes or until it is tender.2. Preheat oven to 350°F.
Set oven to 400 degrees.
Wash and cut turnips in half. Rub with olive oil and wrap in aluminum foil. Peel sweet potatoes and rub with olive oil and cover with aluminum foil. Put both into the oven until easily pierced with a fork (about 45 minutes).
Preheat oven to 350 °F. Lightly coat a 9×13-inch baking dish with cooking spray. In a small bowl, combine cup mozzarella cheese and 1 Tbsp. Parmesan cheese. Set aside.
In a medium bowl, mix remaining mozzarella and Parmesan cheeses with cottage cheese. Set aside.
Cook pasta in boiling water until slightly soft. Strain, cool, and lightly oil.
Combine all ingredients with orzo and mix well.
Prepare vinaigrette by putting all ingredients in a blender or food processor. Blend thoroughly.
Mix watermelon, edamame peas, cucumber, and balsamic glaze together. Place on top of cleaned bibb lettuce leaves two per portion.
Top with olive oil, and goat cheese. Garnish with freshly cracked black pepper.