2 Delicious Sauces

So, we have quite a bit of london broil on our menu, not TONS but it is a lean, healthy meat item. The two times we've made it on Paleo we've used the following marinade. This recipe makes a good amount to cover the london broil about half way up, then you can just flip it over for the last half of the time you're marinating it for.

For the marinade you're going to mix the following in a bowl:
- 8 Tbs Balsamic Vinegar
- 8 Tbs Olive Oil
- 6 cloves of garlic, minced
- 1.5 tsp sea salt
- .5 tsp freshly ground pepper

Just let it marinade for a few hours in the fridge and cook away!!

Next on the list, a salad dressing. We don't use commercial dressings anymore. You might be really surprised if you read the ingredients on them. Most of them have high fructose corn syrup in the top 4 ingredients! I've checked out quite a few "low fat/fat free" dressings but they use soy bean oil and we don't do soy. So, I whipped up this dressing last night and used it on a grilled chicken salad today for lunch. TO DIE FOR!

You're going to need:
- 1 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 cloves garlic, finely minced
- 1 tsp dijon mustard (I used spicy brown)
- 1 tsp RAW honey (not processed)
- 1 Tbs lemon juice
- 1 tsp sea salt
- 1/2 tsp freshly ground pepper
- 1 tsp of herb of choice (basil, thyme, chives etc... I used Italian seasoning)

Whisk (or blender) balsamic vinegar, dijon mustard, minced garlic, raw honey and lemon juice until it's blended.
Gradually add in the olive oil while whisking (or blending)
Mix in the salt, pepper and herbs to taste
Store it in the fridge.

When I was making the salad dressing, I got ahead of myself and just mixed everything together in a container made for sauces and just shook the crap out of it. I didn't "gradually add in the oil". Everything turned out ok and no one died, so that technique works just fine. :P

Now, all you need is a london broil and a nice spinach salad to enjoy the dressing on and you're set!

Enjoy!

Reposting this from Facebook

This is one of my mom's recipes that I've always loved and I never make because the only thing in here Gary would eat is the potatoes and salt probably but whatever. I made this Thursday evening and it will be gone by Monday morning. I've had it for breakfast, lunch and dinner.. lol.

Summer Italian Salad

You're going to need:
- 5 cups cooked potatoes (big cubes)
- 1.5 cups celery chopped
- 1 cup diced Provalone
- 3/4 cups Summer Sausage
- 1/4 cup pepperchinis (save the juice)
- 1/2 cup chopped onion
- 1.5 cups sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon oregeno (I use Italian Seasonings instead)
- bunch of cherry tomatoes (I usually cut these in half for salads but I left them whole this time... luhhhazy)


Directions:
1.Toss together the potatoes, cheese, celery, sausage, onion and pepperchinis.

2. Blend together sour cream, pepperchini juice, oregeno and salt

3. Mix the dressing into the potato mixture.

4. Fold in half of the tomatoes and chill for several hours.

5. Top with the remaining tomatoes.

- I use the whole stick of summer sausage because I just do.. no reason.
- I'm not really sure HOW much pepperchini juice to use measurement wise. I just pour it in until the dressing is thin enough to coat everything in the salad.
- I used 2 cups of sour cream instead of 1.5. I HATE dry salads.
- I used double the banana pepper rings too.