London Broil with Mushrooms and Grilled Onions, Bell Peppers with Sautéed Greens, Brown Rice, Lemon Mustard Salad

London Broil with Mushrooms and Grilled Onions
Serves 12

Ingredients:
4 lbs London broil
1 package sliced cremini mushrooms
1 sweet onion, thinly sliced
olive oil
salt and pepper

Preparation:
1. Season meat with salt and pepper on both sides.
2. Heat 2 Tbs of olive oil in a pan over medium high heat until warm but not smoking.
3. Cook meat until browned on both sides.
4. Set aside meat to rest and heat 2 more Tbs oil int he pan.
5. Saute onions until golden brown and soft.
6. Set aside onions and cube the meat so that people can portion control better.
7. Heat 2 more Tbs oil in the pan and saute mushrooms until they are done on one side, flip, and return meat and onions to the pan.
8. Cook until the mushrooms are done and the meat is reheated.

Bell Peppers with Sautéed Greens
Serves 12

Ingredients:
4 red bell peppers, seeded and chopped
3 orange bell peppers, seeded and chopped
4 bags super greens
olive oil
salt and pepper to taste

Preparation:
1. Heat 2 Tbs oil in a large pot over high heat.
2. Saute peppers until fragrant, set aside.
3. Heat 2 Tbs oil the pot over high heat and saute the greens in batches so that nothing gets over cooked; for each batch use enough oil to coat the bottom to prevent sticking, about 2 Tbs oil, and stir constantly. Remove each batch once everything has changed a darker green.
4. Combine peppers and greens and season with salt and pepper to taste.

Lemon Mustard Salad
Serves 12

Ingredients:
juice of 1 1/2 lemons
2 Tbs honey
3 Tbs stone ground mustard
3-5 Tbs olive oil
2 Tbs water
fresh ground pepper
1 large box spring greens
1 avocado, pitted and cubed
1 carton blackberries
2 Tbs mixed seeds
2 Tbs sliced almonds

Preparation:
1. Whisk together first 6 ingredients, adjusting until a fantastic dressing is achieved.
2. Dress the greens so that all of the leaves are covered but not drowning.
3. Layer toppings on the salad so that they don't all fall to the bottom.