Roasted Cabbage Wedges

Roasted Cabbage Wedges

Ingredients:

• 1 head cabbage, cut into 1 inch slices
• Olive oil
• Sea Salt
• Black Pepper

Directions:

1. Preheat oven to 400 degrees.
2. Brush a rimmed baking sheet with 1 tbsp. olive oil.
3. Lay cabbage in a single layer on the baking sheet.
4. Brush each slice of cabbage with olive oil, add sea salt and black pepper to taste.
5. Add other seasonings to your taste.
6. Roast about 35-40 minutes until cabbage is still slightly crispy (more if you want it softer). Edges should be golden.

Creamed Spinach

Bechamel Sauce:
Ingredients:

• 5 tbsp. butter
• 4 tbsp. all-purpose flour
• 4 cups milk
• 2 tsp. sea salt

Directions:

1. In medium large pan, melt the butter then add the flour and stir until smooth.
2. Cook on medium for about 6-7 minutes. Mixture should turn light, golden sandy color.
3. Heat the milk in a separate pan until nearly boiling; add milk 1 cup at a time to the mixture and whisk constantly as it thickens. Bring to a boil and cook about 10 minutes - constantly stirring. Add salt.

Spinach:

Ingredients:

• 1/4 cup water
• 1 tsp. sea salt
• 1 lb. fresh baby spinach

Directions:

1. In large pot, bring water and salt to a boil
2. Add the spinach, cover and cook on low about 3 minutes. (The spinach is good to eat already as is). 
3. Drain spinach in a colander and press out as much liquid as possible.
4. Pour 1 1/4 cups of the Bechamel sauce over the spinach and mix well until every leaf is coated.
5. Reserve remaining Bechamel sauce for other creamed dishes such as peas or potatoes.

Delicious Flat Iron Steak

Flat Iron Steak
from allrecipes.com:

Ingredients:

• 2 lbs. flat iron steak
• 2 1/2 tablespoons olive oil
• 2 cloves garlic - minced
• 1 tsp. chopped fresh parsley
• 1/4 tsp. chopped fresh rosemary
• 1/2 tsp. chopped fresh chives
• 1/4 cup Cabernet Sauvignon (I used Merlot)
• 1/2 tsp. salt (I used sea salt)
• 3/4 tsp. ground black pepper
• 1/4 tsp. dry mustard powder

Directions:

1. Place the steak inside a large resealable bag.
2. In a small bowl, stir together all the other ingredients. Pour over the steak in the bag. Press out as much air as you can and seal the bag.
3. Marinate in the refrigerator for 2-3 hours. (I mixed it all together about 7:00 PM and left it in the refrigerator overnight and most of the next day.)
4. Heat a non-stick skillet over medium-high heat. Fry the steak in the hot skillet for 3-4 minutes on each side (for rare), or to your desired degree of doneness.
5. Discard the marinade.

The steak was very tender and tasty. I'm sure the ingredients can be varied, but I would definitely keep the garlic, salt, pepper, chives and olive oil. I might suggest trying different types of red wines to vary the taste, too.