¼ cup fresh lemon juice
2 tablespoons canola oil
3 garlic minced garlic cloves
¼ teaspoon ground thyme
¼ teaspoon black pepper
¼ teaspoon dried oregano
6 lean pork chops, one inch thick and trimmed of all visible fat

In a shallow pan blend all ingredients except the pork. Add pork chops and cover and refrigerate overnight. Grill chops over hot coals for 15-20 minutes per side or until done, while frequently basting chops with marinade.

2 tablespoons canola oil
1 clove garlic, pressed
12 ounces boneless sirloin steak, trimmed of all visible fat, thinly sliced
¼ cup burgundy wine
1 yellow onion cut thinly into wedges
1 red pepper, seeded and cut into slender strips
2 celery stalks, chopped
4 ounces of sliced mushrooms
4 ounces thinly sliced carrots
3 tablespoons lemon juice

Sauté the beef in the oil with garlic and half of the red wine until the beef is browned. Remove from skillet. Heat the residual oil in the skillet. Sauté the onion, celery, red pepper, and carrots until the onion is tender – about 4 minutes. Add the remainder of the red wine. Add the mushrooms; stir-fry everything together for about another 3 minutes. Combine the vegetables with the meat.

This is a nice simple recipe that only takes a few minutes to prepare.

1 pound sole fillets
¼ cup lemon juice
1 teaspoon olive oil
1 small onion, thinly sliced
1 teaspoon dried parsley flakes

Cut fish into serving-size pieces. Place in an un-greased baking dish. Drizzle with lemon juice and oil; sprinkle with pepper. Arrange onion slices over fish; sprinkle with parsley. Cover and let stand for 5 minutes. Bake at 350 F for 20 minutes or until fish flakes easily with a fork.