Balsamic Glazed Flat Iron Steaks with Swiss Chard
Ingredients
1/2 cup good-quality balsamic vinegar
2 teaspoons packed light brown sugar
3 Tbsp unsalted butter
Kosher salt
Freshly ground black pepper
2 top flat iron steaks
1 bunch Swiss chard
2 tablespoons extra-virgin olive oil, divided
1 onion, halved and thinly sliced
2 large garlic cloves
Instructions
In a small saucepan over high heat on the stove, bring the balsamic vinegar to a boil. Boil until reduced to 3 tablespoons, 3 to 4 minutes, stirring occasionally. Remove the saucepan from the heat and stir in 1½ teaspoons of the brown sugar. Stir in the butter and cook until melted. Season with a pinch of salt and pepper. (If a sweeter glaze is desired, stir in the remaining ½ teaspoon brown sugar.)
Prepare the grill for direct cooking over high heat (500° to 550°F).
Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
Remove and discard the thick center ribs from the chard. Cut the leaves lengthwise in half and then crosswise into ¾- to 1-inch strips.
In a large skillet over medium-high heat on the stove, warm 1 tablespoons of the oil. Add the onion and sauté until it begins to soften, 5 to 6 minutes. Add the garlic and cook for 30 seconds, stirring constantly. Stir in the chard by large handfuls and toss with tongs until wilted and almost tender but still bright green, 5 to 6 minutes. Keep warm.
Brush the cooking grates clean. Pat the steaks dry with paper towels. Brush the steaks on both sides with the remaining 1 tablespoons oil. Season evenly with salt and pepper. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 5 to 7 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes.
Cut the steaks across the grain into slices. Reheat the balsamic glaze, if necessary. Serve the steaks warm with the chard and the balsamic glaze drizzled over the steak slices.
Ahi Tuna Poke Bowls
Ingredients
Poke Salad Recipe
16 ounces sushi grade ahi tuna cut into 1/2 inch cubes
3 scallions, sliced thinly at a diagonal
1 tablespoon toasted sesame seeds
1/4 cup soy sauce
2 teaspoons toasted sesame oil
1 teaspoon sugar, honey or agave,
1 teaspoon rice wine vinegar
Poke Bowl Ingredients
2 cups cooked brown rice
1 cup shredded cabbage
1 avocado, sliced
1/2 cup sliced cucumber or sliced radishes
1/2 sliced radishes
Instructions
Cook rice according to package directions.
Cut fish into ½- ¾ inch cubes. Place in a medium bowl. Add scallions, soy sauce, sesame oil, sugar and rice vinegar and sesame seeds, and give a good mix.
Assemble bowls – Divide rice among bowls. Add toppings: avocado, cucumber, radish, cabbage. Top with a big spoonful of Poke Salad.
Serve with chopsticks and Sriracha.
Stuffed Magda Squash
Ingredients
1 pound lean ground beef
1 clove garlic
1/2 cup minced onion 1/2 small onion
2 cups diced tomato
3/4 cup cooked brown rice
4 ounces shredded mozzarella cheese
1 tsp oregano
2 medium Magda Squash
Instructions
Preheat the oven to 375 degrees F.
Cut each zucchini in half lengthwise. Use a sharp knife to score around the edges leaving about 1/4 inch around the sides. Use a spoon to scoop out the pulp.
Chop the pulp and set it aside.
Heat olive oil in a skillet over medium-high heat. Add the ground beef and onions and garlic. Reduce the heat to medium and cook until the beef is almost cooked through.
Stir in the tomatoes and zucchini pulp. Reduce the heat to low heat and simmer for 10 minutes.
Stir in the cooked rice and fresh herbs and season to taste with salt and pepper.
Add the beef and rice mixture to the zucchini shells and sprinkle with cheese.
Cover and bake for 15 minutes.
Remove the cover and bake for 5 minutes longer.
Sweet Potato Collard Fritters
Ingredients
1/2 C flour
1/2 C cornstarch
1/2 tsp baking powder
3/4 C club soda
1 medium sweet potato, peeled and shredded in a food processor (you need about 2 cups)
2 handfuls of coarsely chopped collard greens, finely chopped in the food processor (you need about 1 cup)
1/2 an onion, thinly sliced
1 TBS minced garlic
1/2 tsp kosher salt, plus more for sprinkling
1/4 tsp cracked black pepper
1/4 tsp crushed red pepper
oil for frying (enough to come 1/4″ up the sides of a skillet)
Instructions
Set a wire rack inside a baking sheet lined with paper towels and preheat your oven to 200 degrees.
In a large bowl, whisk together the flour, cornstarch, and baking powder. Add the club soda, whisking until a smooth batter is formed.
Add the sweet potato, collards, onion, garlic, salt, pepper, and crushed red pepper to the batter and stir to coat.
Meanwhile, heat 1/4″ of oil in a skillet over medium-high heat. When the oil shimmers, working in batches, use a large cookie scoop or a 1/4 C measuring cup to drop mounds of batter into the oil. Flatten the centers of the fritters out with a spoon and fry on the first side for 2-4 minutes. Flip and fry on the second side for another 2-4 minutes, until golden brown.
Transfer the fritters from the oil to the wire rack and sprinkle with salt. Keep them warm in a 200 degree oven until ready to serve.
From Servingtonight.com.
Citrus Herb Baked Catfish
Ingredients
1 tablespoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
12 ounces catfish fillets (2fillets, approx. 6 ounces each)
Juice of half one lemon
1 tablespoons melted butter
¼ teaspoon garlic powder
Non-stick cooking spray
Instructions
Preheat the oven to 350 degrees.
Combine the parsley, salt, paprika, thyme, oregano, basil, and pepper in a small bowl.
Place the fillets on a baking pan that has been coated with non-stick cooking spray.
Sprinkle the spice-herb mixture over both sides of the catfish fillets.
Add the melted butter, lemon juice, and garlic powder to a small bowl. Mix well to combine.
Drizzle the butter-lemon-garlic mixture over the fillets.
Bake uncovered for 15-20 minutes or until the fish flakes easily.
From Miarecipes.com.
Carrot Parsley Salad
Ingredients
3 medium-sized carrots grated fine
1 cup of chopped parsley
1/4 chopped green onion
2 cloves of garlic minced or grated fine
1 teaspoon of cumin powder
4 tablespoons of olive oil
1 teaspoon of lemon juice
1 teaspoon of honey or sugar
Salt to season
Instructions
Have all your ingredients chopped, grated, and ready.
Add the grated carrot, parsley, onion into a large bowl.
In a separate smaller bowl, add the minced garlic, cumin powder, honey, olive oil, lemon juice, and season with salt.
Combine well, taste, and adjust seasoning as you need.
From Islandsmile.com
Spicy Rapini with White Beans and Shrimp
Ingredients
1 bunch rapini, roughly chopped
3 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
1 pound large raw shrimp, tail on, peeled and deveined
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
½ teaspoon red pepper flakes, plus more for serving
2 (15-ounce) cans white beans, drained and rinsed
1 cup chicken stock
Finely grated parmesan, for serving
Crusty bread, for serving
Instructions
Bring a large pot of salted water to a boil over high heat. Add the broccoli rabe and cook until bright green, about 20 seconds. Drain and squeeze to remove excess liquid.
Heat the oil in a large Dutch oven or heavy pot over medium heat. Once the oil is glistening, add the garlic and cook, stirring occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer garlic to a paper towel-lined plate. Add the shrimp to the pot and cook, undisturbed, until just pink, about 1 minute per side.
Add broccoli rabe, season with salt, pepper, and red pepper flakes, and toss to coat. Stir in the beans and stock. Bring to a boil over high heat, then reduce the heat to low and simmer, stirring occasionally, until liquid is reduced by half, about 5 minutes.
Transfer to a platter and top with crispy garlic, grated parmesan cheese, and red pepper flakes, if desired. Serve immediately with crusty bread on the side.
From themodernproper.com
Portobello and Spinach Salad
Ingredients
3 tablespoon balsamic vinegar
1 teaspoon olive oil
Generous pinch of Kosher salt and ground black pepper
½ teaspoon garlic powder
½ teaspoon dried thyme
4 cups Spinach Leaves
1-2 slices of red onion
2 Large portobello mushroom caps
1 tablespoon parmesan cheese
Instructions
Whisk the vinegar, olive oil salt, pepper, garlic powder and thyme.
Heat a nonstick skillet over medium-high heat and spray with non-stick cooking spray. Separate the onion into rings, dip into the vinegar mixture and brown in the skillet.
While the onion is browning, slice the mushroom caps into strips about ½ inch thick and place in the vinegar mixture.
Once the onion is soft and browning on the edges remove from the heat and set aside.
Place the marinated mushroom strips in the skillet. Cook the mushrooms about 2-3 minutes a side. Remove them and set asisde.
Add the rest of the vinegar mixture to the skillet. It should immediately boil up and thicken into a reduction.
Remove from the heat. Toss the spinach with the onions and mushrooms and drizzle the thickened vinegar mixture over the salad. Sprinkle with a little parmesan cheese.
Red Potato Salad
Ingredients
1/4 cup mayonnaise
1/4 cup extra virgin olive oil
1 tbsp white wine vinegar
1 tbsp Dijon mustard
salt
freshly ground black pepper
2.5 lbs red potatoes, sliced or chunked
1/2 cup finely chopped celery
1/3 cup thinly sliced red onion
1/4 cup sliced chives
Instructions
In a large bowl, whisk to combine the mayonnaise, olive oil, vinegar, mustard, 1/2 tsp salt, and 1/4 tsp black pepper.
Place the cut up red potatoes into a large pot, and fill with enough cold water to cover the potatoes, plus an inch.
Bring the pot to a boil over high heat, and season with enough salt that it tastes like ocean water, about a couple tablespoons. Then cook the potatoes until fork tender. The time will really vary depending on if you sliced the potatoes or cut them into chunks, and how large, but for me it usually only takes about 5 minutes once the water is boiling, about 10-15 minutes total.
Once the potatoes are fork tender, drain them in a colander and let them sit for a few minutes for the excess steam to come off.
While the potatoes are still warm, toss them well with the dressing.
Stir in the celery, onions, and chives, then serve warm or chill for several hours before serving. Enjoy!
Grilled Garlic Scapes
Ingredients
1 pound garlic scapes
1 tablespoon olive oil
sea salt, to taste
black pepper, to taste
Instructions
Heat the grill to a medium flame.
Wash and dry the garlic scapes. Trim the ends and leave whole.
Massage the scapes with oil and sprinkle them with salt and pepper.
Toss them on the grill and brown both sides. They're done with they are soft on the inside and golden brown and bright green on the outside.
Serve the garlic scapes hot off the grill with salt if desired.