Prep & cook: approx. 40 minutes
Ingredients (serves 2)
1 lb skirt steak
1 container Arugula/rocket
1/2 pint grape tomatoes, halved
1 small fennel bulb, sliced very thinly
1. Put pan over medium heat. Add a tablespoon of oil, then fennel. Salt and pepper. Sauté until slightly brown but still crispy, approx. 5 minutes. Remove from pan and let cool.
2. Wipe down pan and return to burner.
3. Salt and pepper steak. Do not oil pan. On medium heat cook steak 3-5 minutes on each side until pink inside. Remove and let cool for 20 minutes.
2. When steak is room temperature slice into strips, or bite size pieces.
2. Mix together arugula, tomatoes, fennel. Dress salad. Divide into two big bowls/plates.
3. Top salad with steak and goat cheese. Serve.
I just got home from a long trip and was ransacking through my cupboards to find something easy to make for dinner and I quickly pulled together this chicken dip. I ate it with tortilla chips, which is what I had in my house, but can be served as a dip, sandwich filling or over a salad.
- 1 12.5oz can white chunk chicken in water, drained
- 1 15 oz can black beans, rinsed and drained
- 1/2 red onion, chopped
- optional: 1/2 avocado and/or jalapeno, chopped
- 1/2 jar salsa
- 2 tablespoons dried cilantro (or fresh)
- 1 tablespoon dried cayenne pepper
- 1 tablespoon EVOO
- salt & pepper
- Serve with chips, crackers, in a wrap, or over a bed of lettuce.
1. Mix together all ingredients into a bowl. Salt and pepper to taste. Serve.
Tip: To make it fancier sauté the chicken in a pan until it starts to brown before mixing together the ingredients.
I made this quinoa salad to last the whole weekend. I ate it for dinner with steak, then for breakfast with eggs and later for lunch in a salad. It goes with anything. I doubled the recipe so we could all use it for leftovers.
Ingredients: (serves 4-6 as side dish). Double recipe for dinner party or leftovers.
- 1 cup uncooked quinoa (any kind: red, black, regular)
- 8 oz chicken stock
- 2 sweet potatoes
- 1 bunch kale, chopped
- 1/2 red onion sliced
- 1/2 cup dried cranberries
- balsamic vinegar
- olive oil
- salt, pepper
Put kale on top
1. Put oven to 400 degrees.
2. Peel (optional) and chop sweet potatoes into bite size pieces. Add to large bowl. Chop onion into chunks. Separate layers. Add to same large bowl. Oil, salt and pepper the vegetables and mix together. Place on roasting pan. Put into oven for 30 min.
3. Toss chopped kale with balsamic vinegar, salt and pepper. Put kale in oven when vegetables have been in for 15 min.
4. Cook quinoa. Replace half water needed with chicken stock.
5. When quinoa is done set aside to cool. Remove vegetables from oven when kale starts to wilt and potatoes are cooked through. Let cool.
6. Mix together kale, vegetables, cranberries, 3 tablespoons balsamic vinegar. Salt and pepper to taste.
I’m completely obsessed with Sweet Corn this summer and this salad is the perfect healthy way to enjoy the vegetable as either a side dish or a snack.
- 1 package chopped kale, or 1 bunch kale
- 1 ripe avocado
- 3 ears of corn
- mashed or chopped garlic
- olive oil, salt
- lime (optional)
1. Put chopped kale into large bowl. Use your hand to mash avocado with kale leaves. (A bit messy but softens the kale leaves.)
2. Cut kernels off of corn.
3. Add garlic and 1 tablespoon oil to skillet (medium-high heat.) Sauté until garlic starts to brown. Add corn. Sauté until corn starts to char.
4. Mix corn into kale. Sprinkle with sale. Sprinkle with lime juice (optional)
Ingredients (serves 8)
- 15 ears of corn
- 1/3 lime juice
- 4 oz fresh basil leaves
- 24 oz cherry heirloom tomatoes
- 1 red onion
- 2 table spoons minced thyme
- olive oil, salt and pepper
Grilled radicchio (optional) – chop
cut corn off stalk
thin basil strips
thinly slice onions
1. Char grill corn
2. Once corn has cooled cut kernels off, put in large bowl.
3. Chiffonade basil (roll bunch of opened leaves then slice thinly. Add to bowl.
4. Cut tomatoes in half. Add to bowl.
5. Cut onion in half, then cut into thin slices. Put slices in coriander and put under cold running water for a few minutes. Pat dry. [This makes onions less dry.] Add to bowl.
6. Pour lime juice over vegetables, then add olive oil (pour heavy for 5 seconds.) Add salt.
7. Add minced thyme, then pepper.
8. Mix and taste. Add more salt, pepper, oil or lime juice to taste.
9. Let sit for a little while for flavors to settle.
This is my cousins recipe and it is delicious. Baby kale is just a little bitter and has a great taste especially when mixed with the Brussels Sprouts. The roasted almonds add a nice crunch and the tangy dressing compliments the cheese perfectly. A great side salad especially when paired with a pasta dish.
Ingredients (serves 6)
- 2 packs baby kale
- 2 lbs Brussels sprouts
- 2 large shallots (minced small) – approx. 1/4 cup
- 2 lemons juiced – approx. 1/3 cup lemon juice
- 3 tablespoons Dijon mustard
- 1 cup Parmesan Cheese (grated)
- raw almonds – approx. 1/2 cup
- olive oil, salt, pepper
shred brussel sprouts
roast almond piece
lay on paper to remove oil
1. Shred Brussels Sprouts with knife.
2. De-stem kale, add to large bowl with sprouts.
3. Make dressing: mix lemon juice and shallots. Whisk olive oil in slowly to emulsify. Salt and pepper.
4. Dress salad. Salad can sit for minutes or hours dressed.
5. Grate parmesan cheese.
6. Chop almonds into pieces. Roast almond pieces in oil until browned. Leave nuts on paper towel to remove excess oil. Salt.
6. Put nuts and cheese on salad. Mix up with metal tongs.