A Hearty Valentines Dinner

Two sumptious and hearty meal for your dinner plans this Valentines Day.


Stuffed Grilled Steak Rolls

Servings: 4 Prep Time: 3 minutes Cook Time: 7 minutes

Steak Ingredients:

8 pieces Milanesa cut organic or grass fed beef (If this is not available, have your butcher slice a flank steak into a super thin slice)

2 tablespoons EVOO

1 tablespoon Chef Paul Prudhomme’s Magic 6 spice seasoning (no salt or sugar added, gluten-free)

1/4 lb reduced sodium feta cheese


1) Heat grill or broiler to medium heat.

2) In a small bowl, combine EVOO and 6 spice and lightly coat each steak slice.

3) Arrange a tablespoon of feta along the first third of the steak slice and roll into a cigar shape and place seam side on the bottom so it stays nice and tight; repeat for each slice of steak.

4) Place on a piece of aluminum foil or baking pan and grill or broil for about 6 minutes; Remove from heat and let rest for a minute before serving.

Roasted Tomatillo Salsa


8 tomatillos, husk removed

3 small Roma or heirloom tomatoes

1/2 jalapeno, seeds and stem removed

1 small white onion

3 cloves fresh garlic

2 tablespoons coconut oil or EVOO

2 teaspoons white vinegar

1/2 cup water

Sea salt and pepper

1) Preheat oven to HI broil setting.

2) Wash all veggies with Eat Cleaner Fruit + Vegetable Wash. Arrange in a baking pan and drizzle with EVOO or coconut oil; rub into veggies.

3) Cook veggies on HI for about 10 minutes or until veggies are soft. If they are getting too browned, cover with aluminum foil.

4) Transfer soft, cooked veggies to a blender. Add vinegar and 1/2 cup water. Pulse until you reach a smooth consistency. Season with sea salt and pepper to taste. Drizzle salsa over cooked steak rolls. Serve with a side cooked white or black beans and a nice Romaine avocado salad.

The original post for this recipe is found here - Stuffed Grilled Steak Rolls with Rosted Tomatillo Salsa.

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Broccoli and Artichoke Casserole

  • Servings: Makes a 9x12 pan
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A veggie filled creamy side dish that’s sure to please those dairy loving eaters! Easy to put together and satisfying. Try it using different veggies for a great variation.

Makes a 9×12 pan


Preheat oven to 350.

Make Cashew Walnut Cream Sauce according to recipe but add 2 tablespoons white cooking wine in a food processor, blender or high speed blender with the rest of the ingredients. Taste and if you want more of a wine flavor feel free to add more.

Wash and chop broccoli. Add it along with the artichoke hearts to a large bowl. Pour Cashew Walnut Cream Sauce over the veggies and mix until coated. You can add more or less depending on how creamy you want it.

Pour into a 9×12 baking dish and sprinkle with almond meal. Bake for 25-30 minutes until it begins to brown on top.

The original post of this recipe is found here - Broccolli and Artichoke Casserole

More savory and appetizing recipes can be found from the official website of Veggies Don't Bite.

Learn also food and preparation hacks from Sophia Tsoukas DeSantis

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