Braised Beef Short Ribs

Braised Beef Short Ribs


      Ingredients

 4 1/2 pounds beef short ribs
 1/2 teaspoon salt
 1/4 teaspoon black pepper
 2 cups dry red wine
 1 14.5-oz can diced tomatoes, undrained
 8-oz sliced button mushrooms
 5 garlic cloves, peeled
 6 fresh parsley sprigs
 1 bay leaf                            

                     

                               
 Directions

 1. Place the ribs in a lightly greased crockpot and sprinkle
with the salt and black pepper.

 2. Add the wine, tomatoes and their juices, mushrooms,
garlic, parsley, and bay leaf.

 3. Cover and cook on low for 8 to 9 hours.

 4. Remove and discard the parsley sprigs and bay leaf
before serving.

Tomato and Beet Salad

  

  

      Ingredients

 2 medium red beets 

 2 medium golden beets 

 3 tablespoons chopped fresh chives 

 2 tablespoons chopped fresh tarragon 

 2 tablespoons chopped shallots 

 1 tablespoon capers 

 3 tablespoons extra-virgin olive oil 

 2 tablespoons balsamic vinegar 

 1 teaspoon Dijon mustard 

 3 cups ripe cherry tomatoes, halved 

 2 pounds ripe tomatoes, sliced 

 1/2 teaspoon salt 

                                 1/4 teaspoon ground black pepper                              

                       

                                 

 Directions

 1. Preheat oven to 400°. 

 2. Trim roots and stems from beets. Pierce beets with a fork, and wrap in foil. 

Bake at 400° for 50-60 minutes or until tender. Cool and peel beets and cut into 

1/4-inch-thick slices.

 3. Combine chives and next 6 ingredients in a small mixing bowl, stirring with 

a whisk. Combine cherry tomatoes and about 5 teaspoons mustard mixture; toss 

to coat well.

 4. Place sliced beets and sliced tomatoes on each plate. Drizzle each serving with 

about 3 teaspoons remaining mustard mixture. Top each serving evenly with cherry 

tomatoes. Sprinkle with salt and pepper. 

Grilled Eggplant Quesadilla

Grilled Eggplant Quesadilla


      Ingredients

 4 12" tortillas
 8 oz. low fat shredded Pepper Jack cheese
 1 bunch fresh basil, chopped
 2 large eggplant, grilled
 3 tomatoes
 2 cups sliced roasted peppers
 olive oil
 red wine vinaigrette                          

                     

                               
 Directions

 1. Slice eggplant into 1/2" slices. Brush slices with red wine vinaigrette.
Grill eggplant over hot coals basting occasionally with more vinaigrette
until slices are very soft. Cover eggplant with foil until ready to use.

 2. Layer cheese, basil, eggplant, tomatoes, and peppers inside the tortillas.
Fold tortillas in half.

 3. Brush outside of the tortillas with olive oil.

 4.Bake tortillasat 400 degrees until center is hot and outside is
brown and crisp.