2 or 3 8-ounce, dry-aged sirloin strip steaks

1/2 pound mixed lettuce greens

1/4 pound wild mushrooms sliced

1 clove garlic, chopped

1 medium red onion, cut into 1-inch squares

2 teaspoons olive oil

1/2 cup crumbled gorgonzola cheese

1/4 cup good balsamic vinegar

1/4 cup extra virgin olive oil

Kosher salt

Fresh cracked black pepper

Preheat charcoal grill to medium high. Place sliced mushrooms and onions with garlic and 2 teaspoons olive oil on a piece of tin foil. Tightly fold up foil so oil will not leak out - this will be roasted on the grill, so it should look like a "hobo sack."

Place foil packet on an elevated rack above the grill if you have one to avoid burning through the foil. It will cook faster with the lid down.

While the mushrooms and onions are roasting, whisk together the 1/4-cup oil and vinegar for the simple dressing, season to taste with kosher salt and fresh pepper.

Season the steaks liberally with kosher salt and fresh black pepper. Grill over high heat until desired doneness. Toss salad greens with the vinaigrette. Separate equally onto 4 plates or bowls.

Distribute the roasted mushrooms and onions equally on top of salad. Slice beef and arrange over salads. Sprinkle cheese over the top of the steak. Garnish with some nice sea salt. Serve immediately. Serves 4.

Source: Chef Derek Davis of Derek's.

SUMMER CUCUMBER SOUP WITH CILANTRO & MINT

8 cucumbers, peeled and seeded

1/2 cup chopped onion

1 bunch fresh cilantro, leaves only

1/2 cup fresh mint leaves (packed)

2 limes, juiced

1 ripe avocado

1 clove garlic

2 tablespoon olive oil

2 teaspoons salt

2 teaspoons pepper

1 teaspoon organic sugar

or fructose

1/4 cup vegan soy-based

mayonnaise (preferably

Veganaise)

Puree all ingredients in a food processor, adding in enough water to reach your desired consistency. It should be fairly thick, but adjust to your liking. Let chill for at least one hour. Serves 4.

Source: Chef Rich Landau, Horizons.

EGG WHITE PRIMAVERA FRITTATA

6 eggs, separated (reserve yolks for another dish)

1/4 cup zucchini, diced small

1/4 cup other squash, diced small

1/4 cup asparagus, diced small

1/4 cup red onions, diced small

1/2 cup fresh spinach, cleaned

8 sun-dried tomato slices, diced small

1 tablespoon fresh basil, chopped

1 tablespoon fresh parsley, chopped

2 teaspoons low-fat yogurt

margarine or non-stick cooking spray

Salt and pepper to taste

1 orange, sliced into wedges

1 handful berries

Preheat oven to 375 degrees.

Add yogurt margarine to nonstick, oven-proof skillet and heat to medium-high. Add diced vegetables and cook until al dente, approximately 1-2 minutes. Turn heat down to medium.

Lightly beat egg whites and slowly add them to vegetables, lifting sides of frittata and tilting pan to let raw egg run underneath. Continue cooking for approximately 20 seconds until eggs set. Do not stir.

Remove skillet from heat and place in the preheated oven for 5 minutes, until the frittata rises and sets.

To serve, place frittata onto a large plate. Add salt and pepper to taste and garnish with chopped fresh basil and parsley. Add fruit as a substitute for home fries. Serves 2.

Source: Chef Todd Bergman, New Wave Cafe.

GUATEMALAN WILTED SPINACH SALAD

2 tablespoons extra-virgin olive oil

1 cameo or gala apple peeled, cored and seeded, cut into small dice

1/4 cup pistachio nuts

1/3 cup dried currants

3/4 pound fresh baby spinach

Salt and pepper to taste

1/2 cup fresh corn, cut off the cob

Heat olive oil in a large pot over high heat. When the oil begins to smoke, add the apples. Cook until golden brown, about 1 minute.

Add the pistachios, cooking until they are golden brown, another 1-2 minutes, stirring the whole time so they don't burn. Add the currants. Season the mixture with salt and pepper.

Add the spinach and saute very fast just until the leaves just begin to wilt. Do not overcook.

Remove the pot from the heat. Add the corn. Check seasoning, adding salt and pepper to taste.

Serve immediately. Serves 4.

Source: Chef Edgar Gonzalez, Black Sheep Pub.

MIXED GREEN SALAD WITH IDIAZABAL CHEESE, APPLE, PEAR AND AVOCADO

Dressing:

3 teaspoons sherry vinegar

2 teaspoons minced shallot

1/2 teaspoon fresh thyme leaves, minced

1/2 teaspoon mustard

1/2 teaspoon honey

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground

pepper to taste

Salad:

1/4 pound haricot verts

1 romaine heart, cut crosswise into 1/4-inch-thick strips

1/2 bunch watercress, tough stems discarded and leaves coarsely chopped

1 small head frisee, coarsely chopped

1 bunch baby arugula

1/2 Granny Smith apple, cored and thinly sliced

1/2 Bosc pear, cored and thinly sliced

1/2 ripe avocado, cut into 1/2-inch dice

1/2 cup Idiazabal or Manchego cheese, coarsely grated*

In a small bowl, mix the vinegar with the shallot and thyme and let stand 10 minutes. Whisk in the mustard, honey and olive oil and season with salt and pepper.

Boil salted water in a medium saucepan and cook the haricot verts until crisp-tender, about 3 minutes. Drain and rinse under cold running water until cool. Cut the haricot verts into 1/2-inch lengths.

In a large bowl, combine the romaine hearts with the cooked haricot verts, watercress, frisee, arugula, apple, pear, avocado and cheese. Toss with the dressing, season with salt and pepper and serve at once. Serves 4.

*Idiazabal cheese is a smoked, pressed sheep cheese from the Basque region. Manchego makes a fine substitute.

Source: Chef Jose Garces, Amada.

MEDITERRANEAN TILAPIA

4 tilapia fillets

1 tablespoon olive oil

1/2 teaspoon black pepper

1/2 teaspoon red pepper flakes

1/2 teaspoon dried oregano

1/2 cup crushed tomatoes

1/2 cup white wine

1/4 cup chicken broth

16 kalamata or gaeta pitted olives

1/2 teaspoon capers

1/2 teaspoon lemon zest

1/4 cup fresh, flat-leaf parsley, chopped

Squeeze lemon juice

1/4 cup chopped walnuts

Rub olive oil into the fillets and season with black and red pepper and oregano. Heat nonstick pan over medium-high heat and pan-sear fillets, 3 minutes on each side.

Add tomatoes and let mixture simmer about 2 minutes. Add wine, let it reduce for another 2 minutes, then add chicken broth. Cook another 2 minutes. Add olives, capers, lemon zest and parsley. Stir just to blend and cook another minute.

Add a squeeze of lemon when you put it on the plate, and garnish with chopped walnuts. Serves 4.

Note: This recipe works well with boneless chicken breast.*

Source: Michael Scipione, Sano Catering.