Tinfoil Vegetarian Packets

This is a flavorful combination of vegis grilled.  You could add sausage slices or other vegetables you enjoy.

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Tinfoil Vegetarian Grilled Packets
This is a great way to use extra vegetables to make a simple dinner.
Course Vegetarian
Cuisine vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Vegetarian
Cuisine vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Heat grill Combine all ingredients in bowl and mix thoroughly. To assemble tear off a large piece of tinfoil, you want it at least 16 inches long. Fill the center and then you want to fold two center pieces over and then fold over at seam. Take ends and fold over. I used a smaller secondary pieces to cover the seams while cooking in order to keep the packet together. Takes about 30 minutes to cook on a low flame covered grill.

Skirt Steak with Chimichurri Sauce

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Skirt Steak with Chimichurri Sauce
Quick and easy dish for a weeknight meal.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Lightly oil your grill grates then heat the grill to high. Combine chili powder, brown sugar, cumin, oregano, coriander, garlic powder, 1 tsp salt, and 1 tsp pepper in a medium bowl. Drizzle half Tbsp olive oil over one side of steak and rub steak with spice mix. Repeat with other side.
  2. Once the grill is heated up, place the steak on the grill and cover. Cook 4-6 minutes per side or until medium rare. Take the meat off the grill and let rest for 10 minutes before slicing.
  3. While the steak rest, make the chimichurri sauce. In food processor put parsley, cilantro, chili flakes, vinegar, garlic, 1/2 tsp salt, and 1/2 tsp pepper, pulse. While running add 1/4 cup olive oil until fully combined. Taste and adjust. Serve the sauce on top of the steak. Enjoy!
Recipe Notes

Recipe adapted from Eat the Love

Roasted Cauliflower Stir-Fry

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Roasted Cauliflower Stir-Fry
Great stir-fry recipe without the meat.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Arrange a rack in the middle of the oven and preheat to 450F. Place cauliflower on baking sheet, drizzle with 2 Tbsp. of the oil and season with salt and pepper. Spread into an even layer and roast until crisp and golden, stirring halfway through about 20-25 minutes.
  2. Heat the remaining 2 Tbsp oil in a wok over medium-high heat until shimmering. Add the ginger and stir until caramelized, 1-2 minutes. Add the onion and garlic, and cook for 2 minutes more, making sure they don't burn.
  3. Turn up the heat to high, then add the roasted cauliflower and scallions. Stir-fry for 30 seconds. Add the rice wine, soy sauce, sesame oil, red pepper flakes, and sugar. Stir-fry for about 1 minute, then serve with rice if desired. Enjoy!
Recipe Notes

This recipe was adapted from The Kitchn