Grilled Balsamic-and-Garlic Flank Steak

2 Tbsp. balsamic vinegar

2 Tbsp. extra virgin olive oil

1 large garlic clove

1/2 tsp. thyme leaves

1 (2 1/2 lb.) flank steak


Freshly ground pepper

In a blender, combine the vinegar, oil, garlic and thyme and puree until smooth. In a large glass or ceramic dish, pour the marinade over the steak. Let stand for 5 minutes.

Heat a grill pan. Season the steak with salt and pepper. Grill over moderately high heat, turning once, until medium, about 8 minutes per side. Transfer the steak to a board and let stand for 10 minutes. Slice the steak, transfer to plates and serve. Serves 8.

Potatoes and Peppers

1/3 cup olive oil

6 potatoes, sliced

2 large red bell peppers, sliced into rings

1 large sweet onion, peeled and chopped

Salt and pepper to taste

Heat oil in a large frying pan over medium-high heat.

Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper.

Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy. Makes 4 servings.

Nectarine and Berry Salad

3 Tbsp. fresh lime juice

2 Tbsp. finely chopped crystallized ginger

1 Tbsp. sugar

2 lbs. (6 medium) nectarines, pitted and chopped

2 half-pints blackberries

In large bowl, stir lime juice, ginger, and sugar until sugar dissolves. Add nectarines and berries, and toss until coated.

Spoon into storage container with tight-fitting lid. Can be refrigerated up to 4 hours. Makes 8 1/2 cups.

Five ingredients do not count salt, pepper, butter, oil and optional ingredients.