Roast Broccoli and Sweet Potatos with Lemon

• 1/2 lb Broccoli
• 1 lb Sweet Potato
• Half of 1 Lemon,
• 1 Tablespoon Hero Spice Blend (use up to 1 tbl spoon)

Wash vegetables. Line a sheet pan with foil.

Cut off and discard the bottom 1/2 inch of the broccoli stem, cut the broccoli into large florets.

Medium dice the sweet potato.

Place vegetables on sheet pan. Drizzle with olive oil, season with salt/pepper and spice blend, toss to coat. Arrange in even layer.

Roast 24 to 26 minutes or until tender. If broccoli cooks before potatoes, remove from pan, continue cooking potatoes.

When done, evenly top the roasted vegetables with juice of half the lemon

  

Homemade Steak Sacue

• Sliced White Scallions (2 scallions)
• 2 Tablespoons Soy Glaze
• 1 Tablespoon Red Wine Vinegar
• 1 Tablespoon Brown Sugar
• 1 Tablespoon Ketchup
• 2 tablespoon water

In a small bowl, combine the scallions, soy glaze, vinegar, sugar, ketchup and water. Stir until sugar is dissolved.

After pan cooked steaks are done, remove steaks, add combined sauce. Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until slightly thickened.

Turn off heat, season with salt/pepper to taste

  

Soy Glaze

• 1/2 cup Soy sauce
• 1/2 cup Mirin
• 3 tablespoons brown rice vinegar (or more if using a less intensely-flavored vinegar such as rice wine vinegar)
• 1/4 cup sugar
• 2 teaspoons cornstarch
• 1 tablespoon water

In a small saucepan, whisk the soy sauce with the mirin, vinegar, and sugar. Bring to a simmer over medium heat, stirring until the sugar is dissolved, 2-3 minutes.

As the glaze simmers, whisk the cornstarch with the water in the measuring cup from step 1.

Whisk the cornstarch mixture into the glaze and simmer until slightly thickened, about 5 minutes longer..

Transfer the glaze to a heatproof jar and let cool completely. The glaze can be refrigerated for up to 2 weeks.

Recipe from: food52