Cucumber, Basil, and Green Salad

I was just watching Breakfast Television, this morning - and they had Chatelaine Editor in to do a piece on entertaining dinner parties, and the recipes LOOKED right in line with what we have!

Flank Steak with Tomato and Basil

Ingredients


•2 flank steaks, each about 1.5 kg
•3 tsp olive oil, plus more for garlic
•1 tsp salt
•6 heads of garlic
•500 g cherry tomatoes, halved
•1/2 cup basil leaves
 
1.PREHEAT barbecue to medium-high. Coat steaks with 2 tsp oil, then sprinkle with pepper and 1/2 tsp salt.


2.Slice off and discard top third of each head of garlic, leaving garlic unpeeled. Lightly coat exposed tops with a bit of oil. Wrap each head in foil.

3.BARBECUE garlic until soft when squeezed with tongs, about 20 min. Place tomatoes in a medium bowl and sprinkle with pepper and remaining oil and salt. Squeeze garlic from its papery skin over tomatoes. Stir to mix.

4.OIL grill. Barbecue steaks, covered, 4 to 6 min per side for medium-rare. When steak is done, let stand 5 min, then thinly slice across the grain. Place on a platter. Top steak slices with tomato mixture and basil leaves.
 

 
Watermelon & cucumber salad
 
Ingredients


•2 English cucumbers
•1/4 large watermelon
•1/4 cup lime juice (3-4 limes)
•2/3 cup torn mint leaves
•2 tbsp tarragon leaves, finely chopped
•1/2 tsp salt
 
1.SLICE cucumbers in half lengthwise. Scrape out and discard seeds. Chop cucumber and watermelon into small chunks and place in a large bowl. Stir in lime juice, herbs and salt.
 
 
 
 
 
 

Green salad with bacon and dates

Ingredients


•8 strips bacon
•1/4 cup orange juice
•4 tsp white-wine vinegar
•1/2 tsp granulated sugar
•3 tbsp olive oil
•6 Medjool dates, pitted
•1 head red-leaf lettuce, torn into bite sized pieces, about 6 cups
•8 cups mixed greens
 
1.Cook bacon in a large frying pan over medium, until crisp, about 10 min. Pat with paper towels, then coarsely crumble.


2.Whisk orange juice with vinegar and sugar. Whisk in oil.

3.Chop dates, then toss with bacon and lettuce and greens. Just before serving, drizzle with dressing and toss to mix.
 
 
I just renewed my subscription....14.95 for 12 months... at that price - who can beat it?
 
There is also a Red Potato Salad that is amazing - and I was thinking - to substitute the Parsely for the CARROT TOPS!  Brilliant!
http://en.chatelaine.com/english/food/article.jsp?content=20100608_150827_0012