Mixed Greens with Roast Beef

8 ounces grape tomatoes
2 tablespoons plus 1 cupKirkland Signature* canola oil
Salt and black pepper
1 medium red onion
1 garlic clove,minced
1/2 cup red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon chopped fresh parsley
1/2 teaspoon fresh thyme leaves
4 large portobello mushroom caps
12 ounces Emmber Classic sliced roast beef
12 ounces spring mix
4 ounces feta cheese, crumbled

1. Preheat oven to 275°F.
2. Slice tomatoes in half, place in a small bowl and toss with 2 tablespoons canola oil. Season to taste with salt and pepper. Place tomatoes on a rack on a sheet pan in the oven for 2 hours, or until dried but still soft.
3. Slice red onion very thin, place in a bowl and cover with cold water; set aside.
4. For the dressing, combine garlic, vinegar and mustard in a bowl. Slowly whisk in 1 cup canola oil. Add herbs and salt and pepper to taste.
5. Preheat grill to medium-high.
6. Place mushroom caps in a bowl, stir in 1/3 of the dressing and marinate for 10 minutes. Grill for 3 minutes per side, or until tender. Cut into 1/4-inch slices.
7. Roll up roast beef slices and cut into 1/2-inch pieces. Drizzle with dressing.
8. To assemble salad, combine spring mix, drained onions, tomatoes, cheese and mushrooms in a bowl. Add dressing and toss to coat. Divide salad among 4 plates.Top with roast beef.

Makes 4 servings.

Grilled Strip Steak

4 medium russet potatoes
2 1/2 tablespoons olive or Kirkland Signature* canola oil
Salt and pepper
1 cup balsamic vinegar
2 medium red onions
4 12-ounce Choice strip steaks
1 cup shredded Cheddar cheese
8 bacon slices, fried crisp and crumbled
4 ounces each zucchini, carrots, red peppers and onions, cut in bite-size pieces
8 ounces sour cream
3 tablespoons chopped fresh chives

1. Preheat oven to 350°F.
2. Wash potatoes, pat dry and rub olive oil (about 2 tablespoons) all over the skin; season to taste with salt. Place in a baking dish and bake for 45 minutes, or until tender.
3. Place vinegar in a small saucepan and simmer until reduced to a thick syrupy consistency (like honey).
4. Preheat grill.
5. Cut red onions into 1/4-inch slices and grill over medium heat until tender. Set aside.
6. Remove steaks from the refrigerator about 20 minutes before you are ready to cook. When potatoes are done, season steaks with salt and pepper and grill until cooked to taste. Let rest for 5 minutes before serving.
7. Slice open potatoes and stuff with cheese and bacon. Place in the oven until cheese melts.
8. Heat 1/2 tablespoon olive oil in a frying pan over medium heat. Sauté vegetables until crisp-tender; season to taste with salt and pepper.
9. Stir red onions into reduced vinegar and heat gently.
10. To serve, spoon red onions over steaks, top potatoes with sour cream and chives, and accompany with sautéed vegetables.

Makes 4 servings.