STRAWBERRY PARFAITS

I buy strawberries from a farmer down the road from me. Her berries are so wonderful, sweet, and of course, organic. Everytime I drive by her stand, I buy one or two baskets. I love to freeze them for use all winter long in super juices and desserts. If you prefer, you can use low fat or fat free yogurt and cream cheese.

3 cups strawberries, hulled and sliced in half

3 T granulated sugar

1 ½ cups plain Greek yogurt

½ cup softened cream cheese

¼ cup confectioners’ sugar

1 t pure vanilla extract

8 butter cookies or graham crackers, crushed

In a bowl, combine the berries with the sugar. Stir to combine.

Cover and refrigerate up to 8 hours.

In another bowl, whisk together the yogurt, cream cheese, sugar, and vanilla extract.

Place some of the crushed cookies in the bottom of 4 serving cups.

Add some of the whipped yogurt mixture

Add the berries and layer two more times.

Top with a sprinkling of crushed cookies and a sprig of mint, if desired.

Serves 4

GRILLED FLAT IRON STEAK WITH MUSHROOM CREAM SAUCE

A Flat Iron steak is an inexpensive (so far) and delicious cut of meat that can be tough if the gristly fascia membrane is not removed, but most of the time it is removed by the butcher. The Mushroom Cream Sauce (recipe below) is excellent served on top along with garlic green beans and mashed potatoes.

1 ¼ to 1 ½ lb flat iron steak

3 T Kentucky bourbon

1 clove garlic, minced

1 T extra-light olive oil

1 T honey

2 t Worcestershire sauce

Salt and freshly ground black pepper

Mix marinade ingredients together in a small bowl.

Place steak in baking dish.

Pour marinade ingredients over steak, cover and let marinade in the refrigerator for 30 minutes. Turn the steak over after 15 minutes.

While steak is marinating, prepare the Mushroom Cream Sauce.

Mushroom Cream Sauce

8 oz button mushrooms, wiped clean, trimmed, and thinly sliced

1 T extra-light olive oil or grape seed oil

1 large shallot, finely diced

½ t red pepper flakes (optional)

1 clove garlic, minced

1 t fresh thyme leaves or ½ t dried thyme

1 T Dijon mustard

¾ cup cream or half & half

In a skillet, cook the mushrooms in the oil until lightly golden, about 10 minutes.

Add the shallot and sauté another 5 minutes.

Add the red pepper flakes, garlic, and thyme and sauté another minute.

Stir in the mustard and cream and heat through.

Keep warm while grilling the steak.

If using a charcoal grill, prepare a pile of coals on one side of the grill.

Sear the steak over the hot coals for 2 minutes on each side.

Move to the cooler side of the grill and continue to cook for another 6 to 8 minutes.

Do not flip over again.

When done, place on a cutting board with a tent of aluminum foil for about 5 minutes.

Using a very sharp knife, cut steak diagonally into thin slices.

Place on 4 warm plates and spoon Mushroom Cream Sauce over.

Serve with mashed potatoes and garlic green beans.

Serves 4