Still Looking for a Gift for Father's Day?

Are you ready for Father’s Day?

No? Loma Linda Patch’s Catherine Garcia gave you guys .

But for those of you who have yet to get that special dad a great gift, there is one gift that is quick and easy and free - time.

Sit down together and talk. Or maybe dad should be given some quiet time alone to do a few things he enjoys. Turn off all the electronic devices and sit down as a family to enjoy a meal.

If you do sit down together, perhaps for a dinner, Food Network recommends a few recipes:

Flank Steak with Salsa Verde 

Total Time: 30 min

Prep: 15 minutes

Inactive: 5 minutes

Cook: 10 minutes

Yeilds 4 servings

 Ingredients:

• 2 cups loosely packed fresh parsley
• 3 scallions, coarsely chopped
• 2 tablespoons capers, drained
• Zest and juice of 1/2 lemon
• 2 anchovy fillets
• 2 cloves garlic, smashed
• 1/2 teaspoon dijon mustard
• 1/3 cup extra-virgin olive oil, plus more for the grill
• Kosher salt
• 1 flank steak (about 1 1/2 pounds)
• Freshly ground pepper
• 2 or 3 medium tomatoes

Directions:

Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt.

Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes.

Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.

Per serving: Calories 465; Fat 31 g (Saturated 8 g); Cholesterol 66 mg;

Sodium 545 mg; Carbohydrate 7 g; Fiber 2 g; Protein 37 g

 Build-Your-Own Shish Kabobs

Total Time: 2 hr, 55 min

Prep 40 minutes

Inactive 2 hours

Cook 15 minutes

 Ingredients:

• Meats for Kabobs
• Dijon-Rosemary Steak:
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh rosemary, stemmed
• 4 cloves garlic, minced
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons balsamic vinegar
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound sirloin steak, cut into 1-inch cubes

Citrus-Tarragon Chicken:

• 1 orange, zested, then juiced, remainder discarded
• 1 lemon, zested, then juiced, remainder discarded
• 1 lime, zested, then juiced, remainder discarded
• 4 cloves garlic, minced
• 1 tablespoon fresh tarragon leaves
• 1/4 cup soy sauce
• 1/4 cup canola oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

Lemon-Garlic Shrimp:

3 cloves garlic, minced

2 shallots, minced

1 bay leaf (fresh or dried)

2 tablespoon fresh thyme leaves

1/4 cup finely chopped fresh Italian parsley

1 teaspoon chili pepper flakes

1/4 cup olive oil

2 tablespoons freshly squeezed lemon juice

1 pound (16 to 20 count) shrimp, shelled and deveined

Veggies For Kabobs:

• Bell peppers
• Onions
• Cherry tomatoes
• Mushrooms
• Italian squash
• Baby potatoes, boiled until cooked through
• Corn on the cob, husked and sliced into 1/2-inch-thick rounds
• Balsamic Basting Vinaigrette for Veggies:
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper
• If using bamboo skewers, soak them in water for 1 hour to retard charring.

Directions

Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Cut vegetables into bite-size pieces.

Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.

Place meats, shrimp, and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.

Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout.