F
or family, there is no bet-
ter gift than the gift of time.
We all want and need more
time together and often struggle to find
it. This Father’s day, enjoy the summer
days, toss a ball around the yard, visit a
park for a picnic, or take the family for
a long walk. As we celebrate dad and
grandpa, just hang out for the day — it
does a family good.
We’ll save you time in the kitchen
so you can enjoy more time relaxing.
Our steak salad tosses together quickly.
Accompanied with fresh strawberry
shortcake, you’ll have lots of time with
the family, and a light refreshing sum-
mer meal.
A few tips:
Pre-cut meats such as stir fry beef
saves prep time. They cook up in a
few minutes.
For variety, replace beef with
chicken, pork, or seafood.
If you prefer a vegan salad, replace
meat with grilled portabella mush-
rooms.
Select berries that are fresh and un-
bruised.
There are several varieties of dairy
free whipped toppings. Check
out the natural foods, kosher, and
freezer sections for canned, frozen,
and ready to whip. Non-dairy is
not necessarily dairy free so read
labels carefully.
Replace shortcake with favorite al-
lergy free cake, cookie, or vegan
ice “cream,”
STEAK SALAD
Free of: DAIRY, EGGS, SOY, PEA-
NUTS, TREE NUTS, WHEAT, FISH,
SHELLFISH, GLUTEN
Yield: 4 dinner salads
Prep Time: 10 minutes
Cook Time: 5 minutes
1 pound stir fry beef (or other meat)
1 Tablespoon olive oil
Salt and pepper to taste
1 large head of lettuce, cleaned and
shredded
1 bag frozen corn, thawed (rinse under
water to speed thawing pro-
cess)
1 can black beans, drained and rinsed
Sliced onions, scallions or chives
Diced tomatoes
Favorite salad dressing (salsa dressing
recipe follows)
Add oil to a frying pan, stir in beef
strips. Cook on one side about 2 minutes,
flip and cook about 2 minutes on the
other side. Season with salt and pepper.
Arrange lettuce on 4 plates. Layer with
corn, beans, chopped scallions, and to-
matoes. Top with steak or grilled mush-
rooms and your favorite salad dressing.
Salsa Dressing
1/2 cup salsa
1/3 cup olive oil
Juice of one fresh lime
Salt and pepper or other spices to taste
Mix together.
STRAWBERRY
SHORTCAKE
Free of: DAIRY*, EGGS, SOY, PEA-
NUTS, TREE NUTS, WHEAT*, FISH,
SHELLFISH, GLUTEN*
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 0 minutes
1 quart strawberries, cleaned, hulled
and sliced
1/2 cup sugar
4 biscuits, scones, shortcakes or cake
(*read ingredients for allergens)
Optional: top with vegan ice “cream”
or whipped topping*
Toss strawberries with sugar and
a few tablespoons water, set aside for
about 30 minutes or so to allow sugar to
dissolve and sweeten berries. Top bis-
cuit, cake or shortcake with berries and
optional toppings.
If you have any questions about our col-
umn, e-mail Kathy at allergy@roadrun-
ner.com. For further information about
food allergies, contact FARE www.
foodallergy.org, or call 1-800-929-4040.
Kathy Lundquist is a Western New York
parent whose son, now an adult, was born
with severe food allergies. Over the last
two decades, she has worked tirelessly, in
a variety of ways, to increase community
awareness about food allergies.
70 WNY Family June 2018