Chimichurri Steak

Ingredients: 1 cup extra-virgin olive oil 2/3 cup wine vinegar 2 tablespoons lemon juice 1 bunch of flat leaf parsley 6 tablespoons garlic 3/4 teaspoon black pepper 2 1/2 teaspoons kosher salt 1/4 teaspoon crushed red pepper 1 (1 3/4 to 2-pound) skirt steak

- Combine all ingredients other than steak in a food processor or blender, pulse until blended but not pureed - Remove 1 cup of blended mixture and save in a covered bowl for later - Place rest of mixture onto steak and marinade in sealed bag for 2-4 hours in refrigerator - Heat grill to medium-high heat - Once the steak is done marinating, let it come back down to room temperature then grill on each side about 6 minutes - After grilling, allow steak to rest 5-7 minutes before cutting it against the grain in about 2 inch strips - Serve with remaining chimichurri sauce

Plantain, Coconut, Squash Soup

Ingredients: 2 ripe, grilled or baked plantains, peel removed 2 cans light coconut milk 1 12 oz frozen box of winter squash Salt and Pepper to taste

-Combine all ingredients in large stock pot on medium heat until everything is warmed through -Use a stick blender to puree everything to a desired consistency

This soup is surprisingly easy and surprisingly delicious!

Hibiscus Cooler

Hibiscus CoolerIngredients: 6 hibiscus tea bags 6 cups boiling water 2 cups sparkling water 1 tbsp lime juice

-Place tea bags and boiling water in a pitcher, let steep 8 mins -Dispose of tea bags, pour in sparkling water and lime juice -Put pitcher in refrigerator until cooled

*Optional: Add honey or stevia while tea is still hot. You could also add some mint sprigs before serving.

This drink is such a beautiful color and is incredibly refreshing! It's great to cool down on hot days and a perfect drink to serve to company.

Jerk Chicken Wings

Ingredients: 1/4 cup minced red onion 1 tablespoon brown sugar 1 tablespoon finely chopped seeded jalapeño pepper 2 teaspoons cider vinegar 2 teaspoons low-sodium soy sauce 1/2 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon dried thyme 1/2 teaspoon black pepper 1/4 teaspoon ground red pepper 1/2 cup chicken stock 1 1/2 lbs chicken drummettes (you can also use chicken thighs, breast, even tofu)

-Combine first 11 ingredients in a large bowl; add chicken and liquid to a ziploc bag and marinade overnight. -My preferred method of cooking these is on the grill for about 6 minutes on each side or until golden brown and cooked through. -You could also cook them on a pre-heated medium-high heat pan on the stove.

These are so delicious and easy to make! We usually grill up a couple plantains and some asparagus to go with it. To grill a plantain, make sure it's black and ripe, cut it in half lengthwise. Brush them with olive oil and a sprinkle of brown sugar if desired and grill about 8 minutes on each side. Try this recipe out, I guarantee you won't regret it!

Aunt Ronna's Go-To Chicken

Ingredients: 6 large skinless breasts, cut up in into big (about 2-3 inch) chunks Can of pitted black olives, drained Can of chickpeas, drained Jar of spaghetti sauce or 1 28 oz can of diced tomatoes Pepper, Salt, Garlic to taste

- Preheat oven to 350 degrees - Place all ingredients in a foil lined (easy cleanup) baking dish - Bake 1 hr-1hr 15 min until chicken is done

My aunt usually serves this over pasta or potatoes with spinach or broccoli. It makes for great leftovers too. So easy and so yummy, thanks Aunt Ronna!