Bob Leonardi special to the public
After a long and cold winter, many people want to find a way to slim down and trim for the warm summer swimwear season with a healthy eating routine.
Today’s recipes will help guide that effort to a good and delicious start. What’s more, this is a great dinner to prepare in advance when planning entertainment, as almost everything is ready the day before. Then, when it’s dinner time, all you need to do is turn on your oven and add the ingredients to the sheet pan or baking dish. Enjoy a delicious meal with fresh guacamole, tomato salsa and tostada.
Welcome to spring and summer! It’s time to put a long, cold winter behind us.
Salute and Buon’s appetite!
Sheet pan fajita
- 1/3 cup extra virgin olive oil
- Thinly sliced 1 pound flank steak
- 2 red onions, sliced
- 3 Portobelo Mushrooms
- 3 cups of broccoli florets
- 12 to 20 basil leaves
- 2-3 pieces of garlic
- 1 lime, freshly squeezed
- 1 1/2 teaspoon sea salt
- 1 teaspoon paprika
- 10 to 12 tostadas for serving
- 8-10 oz tomato salsa for serving
- Grated goat milk or cheddar cheese enough to cover the top of the mixture
- Providing 2 or 3 avocados, sliced or equivalent amounts of guacamole
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Wash and prepare all vegetables. Thinly slice the mushroom cap and diced stems. Slice the onion thinly. Preheat the oven to 425 degrees. In a large bowl, add steak, onions, mushrooms and broccoli. Lightly grease the rimmed top plate or top plate with EVOO and set it aside. Add basil, garlic, lime juice, salt and paprika in a fast blender or food processor with S-blades. Blend until smooth. Sprinkle this sauce on the steak and vegetables. Throw to combine. Transfer the entire mixture to the prepared top plate or dish and spread on one uniform layer. Bake for 5-10 minutes, then mix and expose the bottom item to heat and bake for another 5-10 minutes. If you like the golden taste, bake the oven for 3-4 minutes, switch to baking and watch carefully so that nothing burns. Enjoy family-style cuisine with tostada, salsa, guacamole, or avocado and cheese. The yield is about 4-6 servings. fun!
Bob Leonardi was born and raised in Weedsport, but spent the summer on Lake Owasco in Auburn. After he graduated from St. Lawrence University and other students cooked to make money, he moved to Florida and started a fine wine and gourmet food store. Within a few years, he added restaurants, luxury catering, and event planning to his business and ran for 15 years in Fort Lauderdale. He bought and restored the Green Shutters restaurant in 1999, operated it for 12 years in spring, summer and autumn, and was an event planner in winter. During that time, he was also a culinary critic and wrote a newspaper column called South Florida Social. He has been writing The Citizen column since 2005 and can contact The Citizen or email raleonardi@roadrunner.com.
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