creative salads.

My friend Mary seriously comes up with the most delicious & simple salads.  I love Caesar & Greek Salads.  I eat a Greek Salad almost every day for lunch.  What are some of your simple go to salads?

For my Greek Salads (make for Nick & I for lunch almost every day)
Mixed Baby Greens
Chick Peas
Kalamata Olives
Feta Cheese
Cherry Tomatoes
Cucumber
Salad Dressing - I make a Red Wine Vinaigrette...I just pour a bit of olive oil, a bit of red wine vinegar, a pinch of oregano & a few twists of pepper.
And...if I have time I cut up some pita into croutons.  I toss them with olive oil, oregano, red pepper flakes & pepper & toast them in the toaster oven.  I think this adds a great little crunch to the salad.

Mary made an awesome salad last night when we had Pizza/Salad.
Spinach
Red Onion
Strawberries
Feta
Brianna's French Vinaigrette (I LOVE this dressing!)

xoxo
Mel

pork & lemongrass meatballs in lettuce cups

I got this recipe from bon appetit.  This recipe is a bit more complicated then some of the others I have posted.  We typically have most of these ingredients in our pantry/fridge because we cook a lot of Asian foods.  I served this with some cilantro lime rice.  Casey, Nick & I gobbled this meal up! 

xoxo
Mel

Pork and Lemongrass Meatballs in Lettuce Cups

These Vietnamese-style meatballs can be assembled a day ahead.

4 servings

• PREP TIME: 30 minutes
• TOTAL TIME: 1 hour 30 minutes

Recipe by Ivy Manning
Photograph by Adrian Gaut

March 2011

Ingredients

meatballs

• 1 pound ground pork
• 1 lemongrass stalk, bottom 5 inches only, smashed with rolling pin, then minced
• 1/4 cup chopped shallots
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fish sauce (such as nam pla or nuoc nam)
• 2 garlic cloves, chopped
• 1 tablespoon vegetable oil
• 1 teaspoon sugar
• 1/2 teaspoon ground white pepper

dipping sauce and assembly

• 1 lemongrass stalk
• 1/4 cup fresh lime juice
• 1/4 cup fish sauce
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons coarsely grated carrot
• 4 teaspoons (packed) golden brown sugar
• 2 teaspoons minced green Thai chile or serrano chile with seeds
• 2 tablespoons vegetable oil
• 1 head of butter lettuce, leaves separated
• 1 small Persian cucumber, thinly sliced

• ingredient info

  Fish sauce can be found in the Asian foods section of many supermarkets.

Preparation

meatballs

• Chill pork in freezer while making lemongrass paste. Combine lemongrass, 1/2 teaspoon salt, and remaining ingredients in processor; pulse until paste forms. Add chilled pork; pulse to blend. Shape into 24 balls (each about 1 tablespoonful). Place on rimmed baking sheet. Cover; chill at least 1 hour and up to 1 day.

dipping sauce and assembly

• Cut bottom 3 inches from lemongrass. Smash with rolling pin, then mince. Measure 1 tablespoon and place in small bowl (reserve the rest for another use). Add lime juice, fish sauce, cilantro, carrot, sugar, and chile to bowl; whisk until sugar dissolves.
• Heat oil in large skillet over medium heat. Add meatballs; brown until cooked through, turning occasionally, about 15 minutes. Transfer to 1 side of large platter.
• Arrange lettuce leaves and cucumber on platter with meatballs. Allow guests to place meatballs in leaves, garnish with cucumber, and drizzle dipping sauce over.

Potato, Leek & Broccoli Soup with Pancetta

I made this a while back & just realized I didn't post this recipe.  This was a great soup. 

xoxo
Mel

• TOTAL TIME: 45 MIN
• SERVINGS: 12
  

• FAST
• MAKE-AHEAD

Ingredients

• 1. 1 1/2 sticks unsalted butter
  2. 6 small leeks (about 1 3/4 pounds), white and light green parts only, thinly sliced (4 cups)
  3. 4 pounds large Yukon Gold potatoes, peeled and thinly sliced
  4. 1 bunch broccoli—florets coarsely chopped, stems peeled and sliced
  5. 4 cups chicken stock or low-sodium broth
  6. 2 cups half-and-half or heavy cream
  7. Salt and freshly ground white pepper
  8. One 12-ounce loaf of sourdough bread, crusts removed and bread cut into 1-inch cubes
  9. 1/4 cup canola oil
  10. 2 ounces thinly sliced pancetta, finely chopped (1/4 cup)
  11. 2 tablespoons chopped sage
  12. 1 tablespoon chopped rosemary

Directions

1. In a very large pot, melt 1 stick of the butter. Add the leeks, potatoes and broccoli and cook over high heat for 10 minutes, stirring frequently. Add the stock and 6 cups of water, cover and bring to a boil. Simmer over moderate heat until all of the vegetables are tender, about 10 minutes. Working in batches, puree the soup until very smooth. Return the puree to the pot and stir in the half-and-half. Season the soup with salt and white pepper. Keep warm.
2. Meanwhile, pulse the bread cubes in a food processor until coarse crumbs form. In a large skillet, melt the remaining 4 tablespoons of butter in the oil. Add the pancetta, sage, rosemary and bread crumbs and cook over moderately high heat, stirring frequently, until the crumbs and pancetta are browned and crisp, about 10 minutes. Drain on paper towels.
3. Ladle the soup into bowls, garnish with the pancetta crumbs and serve.

Make Ahead

The soup and crumbs can be refrigerated separately for up to 3 days. Recrisp the crumbs before serving.

Arancine. Best Little Balls of Love.

If you have never had arancine before you have to try it.  It is often called risotto balls or cones.  It is a Sicilian little snack.  If I see them on a menu...then I have to get them.  They are typically stuffed with cheese or a meat ragu.  I have had them with sweet little peas too.  Usually it is best with a sauce since it is fried. 

The last issue of Saveur had a special on Sicily and an arancine recipe was in it.  Casey, Nick & I made a feast a couple of Saturdays ago & this was our starter! 

We skipped making the meat ragu...we just stuffed with small pieces of mozzarella.

MAKES ABOUT 2 DOZEN


3 tbsp. olive oil
1/2 small yellow onion, minced
1/2 small carrot, minced
1/2 rib celery, minced
3 oz. ground beef
3 oz. ground pork
1 cup tomato sauce
2 tsp. tomato paste
1 small red onion, minced
1 1/2 cups arborio rice
1/4 tsp. crushed saffron
2 tbsp. grated Parmesan
Kosher salt and freshly ground black pepper, to taste
1/4 cup flour
2 eggs
2 cups bread crumbs
Canola oil, for frying

1. Heat 1 tbsp. olive oil in a 12″ skillet over medium-high heat. Add onions, carrots, and celery and cook, stirring often, until soft, about 10 minutes. Add beef and pork and cook, stirring often, until browned, 10–12 minutes. Stir in tomato sauce and paste, reduce heat to medium-low, and cook, stirring occasionally, until thickened, 45–50 minutes. Transfer meat filling to a bowl and let cool; refrigerate until chilled.
2. Heat remaining oil in a 2-qt. saucepan over medium-high heat. Add red onion and cook, stirring, until soft, about 10 minutes. Add rice and stir to coat. Stir in saffron and 1 1/2 cups water. Bring to a boil, cover, and remove from heat. Let sit for 20 minutes. Remove lid and stir in Parmesan, salt, and pepper. Spread rice out on a plate and let cool. Meanwhile, whisk together flour, eggs, and 1/2 cup water in a shallow bowl until smooth; place bread crumbs in another bowl and set both aside.
3. To assemble, place 1 heaping tablespoon of rice in the palm of your hand; flatten into a disk. Place 1 tsp. chilled meat filling in center of rice disk and form rice around filling to encase it completely; press gently to form a ball. Roll ball in batter and then in bread crumbs until evenly coated. Transfer to a parchment paper—lined baking sheet; repeat with remaining rice, meat mixture, batter, and bread crumbs. Refrigerate for 20 minutes to firm up.
4. Pour oil into a 6-qt. Dutch oven to a depth of 2″ and heat over medium-high heat until a deep-fry thermometer reads 360°. Working in batches, add rice balls to oil and fry until golden and heated through, about 3 minutes. Using a slotted spoon, transfer rice balls to paper towels; let cool for 5 minutes before serving.

Lential & Vegetable Stew with Kale

I love lentils & kale is beginning to grow on me.  Kale is a super vegetable...so we should probably all be eating a lot more of it.  We skipped the rutabaga, I personally don't like it.  I think my dislike of rutabaga comes from when my mom would make it every Thanksgiving...

xoxo
Mel

Lentil and Vegetable Stew with Kale

8 servings

• PREP: 35 minutes
• TOTAL: 55 minutes

Recipe by the Bon Appétit Test Kitchen

March 2011

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 large carrots (8 to 9 ounces), peeled, chopped (1 1/4 cups)
• 1 medium celery root (celeriac), peeled, chopped (3 cups)
• 1 medium rutabaga, peeled, chopped (2 cups)
• 1 pound brown lentils, rinsed
• 1 tablespoon herbes de Provence
• 8 cups (or more) vegetable broth
• 1 large bunch kale (about 9 ounces), ribs removed, leaves coarsely chopped

Preparation

• Heat oil in large pot over high heat. Add onion and next 3 ingredients; sprinkle with salt and pepper and sauté until beginning to soften and brown, 10 to 11 minutes. Stir in lentils and herbes de Provence. Add broth and kale. Bring to boil, stirring to incorporate kale. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 20 minutes. Add more broth to thin, if desired. Season with salt and pepper.

Baked Spinach & Pea Risotto

This one is from Real Simple magazine.  I have found they have a lot of great recipes both in the magazine & online.  This was from the most recent Real Simple I got.  We made this tonight for dinner.  I roasted a bit of asparagus to serve with it.  I also tossed in some toasted pine nuts when I mixed in the peas & spinach. 

xoxo
Mel

Baked Spinach and Pea Risotto

Ditte Isager

Serves 4
Hands-on Time: 10m
Total Time: 35m

Ingredients

• 2 tablespoons unsalted butter
• 1 shallot, chopped
• kosher salt and black pepper
• 1/2 cup dry white wine
• 3 cups low-sodium vegetable or chicken broth
• 1 cup Arborio rice
• 1 cup frozen peas
• 4 ounces flat-leaf spinach, roughly chopped (about 2 cups)
• 1/4 cup grated Parmesan (1 ounce), plus more for serving

Directions

1. Heat oven to 425° F. Heat the butter in a medium Dutch oven or ovenproof pot over medium-high heat. Add the shallot, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until soft, 3 to 5 minutes. Add the wine and cook, stirring, until almost evaporated, 2 to 3 minutes. Add the broth and rice and bring to a boil.

2. Cover the pot and transfer to oven. Cook until the rice is tender and creamy, 20 to 25 minutes.

3. Add the peas, spinach, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper to the pot and stir to combine. If the risotto is too thick, stir in up to ¼ cup hot water. Sprinkle with additional Parmesan before serving.

Tip

Skip the grated Parmesan you see in the supermarket and grate your own at home. The small effort is worth it: You’ll get much better flavor.

Nutritional Information

Calories 309; Fat 8g; Sat Fat 5g; Cholesterol 20mg; Sodium 774mg; Protein 10g; Carbohydrate 48g; Sugar 4g; Fiber 5g; Iron 2mg; Calcium 154mg

Swiss Chard Pesto Pasta

I found this in the March issue of Sunset.  This was super simple & delicious.  A nice change to a traditional pesto.

xoxo
Mel

	Photo: Thomas J. Story; Styling: Kevin Crafts

Swiss Chard Pesto Pasta


Using fresh chard leaves in place of the usual basil is a great way to enjoy the classic sauce year-round. You could also try spooning the pesto over squares of pan-browned polenta instead of pasta.

Other Time: 15 minutes minutes
Yield:  Serves 4


2 large garlic cloves
2 cups packed chopped Swiss chard leaves
1/2 cup chopped walnuts
1/4 cup freshly grated parmesan cheese, plus parmesan shaved with a vegetable peeler
1/4 cup flat-leaf parsley leaves
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces whole-wheat angel hair pasta, cooked according to package directions

Pulse garlic in a food processor to chop. Add chard, walnuts, grated parmesan, and parsley; whirl until finely chopped. Scrape down inside of bowl. Add oil, salt, and pepper and process just until smooth. Serve with pasta and shaved parmesan.
Note: Nutritional analysis is per serving.

CALORIES 416 (56% from fat); FAT 26g (sat 3.8g); CHOLESTEROL 5mg; CARBOHYDRATE 36g; SODIUM 503mg; PROTEIN 12g; FIBER 5.6g

Farfalle with Golden Beets, Beet Greens & Pine Nuts

I found this recipe in Bon Appetit.  We really liked this recipe.  It was amazing how much flavor you can get out of just an onion or two.

xoxo
Mel

Farfalle with Golden Beets, Beet Greens, and Pine Nuts

This recipe uses the entire beet—greens included —for a colorful, nutritious dish. You can use red beets if golden beets are unavailable, but your pasta will be pink.

4 to 6 servings

Recipe by Jeanne Thiel Kelley
Photograph by Kana Okada

February 2009

Ingredients

• 1/3 cup pine nuts
• 4 tablespoons extra-virgin olive oil, divided
• 2 large onions, quartered lengthwise through root end, sliced crosswise (about 4 cups)
• 3 garlic cloves, minced
• 2 bunches 2-inch-diameter golden beets with fresh healthy greens; beets peeled, each cut into 8 wedges, greens cut into 1-inch-wide strips
• 12 ounces farfalle (bow-tie pasta)
• 1/3 cup grated Parmesan cheese plus additional for serving

Preparation

• Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes.
• Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.
• Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.

Meatless Mondays.

Back in December Nick & I decided to do Meatless Mondays...so on Mondays no meat. 

First, it makes use feel better cause we are eating a bit less meat.  Second, it challenges us to come up with a new & creative recipe for each Monday night.  Third, without having to cook a meat...it ends up being a lot faster to prepare...which is key on Mondays!

The next couple postings will be some of my fav vegetarian recipes! 

xoxo
Mel

Recipe Organization.

Hi Ladies!

Gosh, it sure has been a while since any of us posted on this!  Holidays & such I know have kept us all very busy!  Miss you all so very much.  I have quite a few new quick recipes that I will post tonight.  Hope you all like them!

A few weeks ago we were back in Tucson & Nick's Aunt had a really great idea on how to organize recipes so I thought I would share!

I tend to print out a lot of recipes from online & pull them out of the many food magazines we get.  Food magazines are the death of me...we literally get Food & Wine, Saveur, Cooks Illustrated, Sunset, Real Simple, & Bon Appetit.  So for as long as I can remember I just folded them all in half & threw them into a big box. 

So I copied Nick's aunt, she basically had a three ring binder & the clear plastic page covers.  She slipped in each recipe in one of the sheet protectors.  I got dividers & put in a section for appetizers, soups/salads, mains, desserts & vegetarian dishes.

I obviously, love this idea.  One because it keeps all of my recipes neat & organized.  And two a stop by office depot always makes me excited. 

I took some photos of my binder...yes...I am a nerd.

xoxo
Mel

Quick and Easy

Okay my super gourmet foodie friends; I love your deliciously amazing sounding recipes, but in my reality I rarely have time to cook much of anything for dinner unless you're counting the frozen fish I stick in the toaster oven and bag of frozen veggies I nuke in the microwave.  I am sharing this easy, healthy, one pot meal that I make with you all in hopes that you in return can share any crock pot or easy recipes that you go to on a day you know you won't have much time to cook? 

http://www.marthastewart.com/recipe/slow-cooked-tex-mex-chicken-and-beans
*I use chicken breasts instead of the thighs.  Also, if I don't decide to make it until the day of, I use canned beans.

~Jeni

Winning Soup for Thanksgiving Potluck.

Hope everyone is recovering from thanksgiving food coma.  So I ended up going with the Sweet Potato Soup w/Cranberry Oil.  It was pretty delicious.  Nick also had the great idea to fry yellow/white sweet potatoes to add some contrast & crunch.  Here is the final product. 

xoxo
Mel

thanksgiving soup options.

Hi!  Can't believe Thanksgiving is just a few days away.  Not really sure where this year has gone.  Anyways...we are going to Jennie & Bowen's this year for Thanksgiving and we are bringing soup.  Typically, I don't have a problem finding a delicious soup recipe...but there are 2 vegetarians, so we are stuggling.  What do you think of these options?

Pureed Sweet Potato Soup

Cheddar, Corn & Potato Chowder

Thai Red Curry Squash Soup

French Lentil & Vegetable Soup

xoxo
Mel

Fave Thanksgiving Sides??

Hi Ladies,

I'm hosting Thanksgiving dinner again for Kent's family and I want to try a few new sides this year. Any recs? This is what I'm thinking so far:

Corn Soufle
Classic Green Bean Casserole
Stuffing (I'm attempting to cook it in the bird this year and use my grandma's recipe)
Sweet Potato Fries

Thanks guys!! Happy Friday!!!

Love,

Korenna

more cheesy goodness.

I love this recipe for Potato Gratin.  It is delish!

1 cup heavy cream
1 cup Chicken Stock
4 tbsp. butter
1 garlic clove, crushed
1 bay leaf
Pinch of red pepper flakes
Freshly grated nutmeg
Salt and freshly ground black pepper
4 large russet potatoes, peeled, and thinly sliced
1 cup grated gruyère cheese
1. Preheat oven to 375°. Heat cream, stock, butter, garlic, bay leaf, red pepper flakes, some nutmeg, and salt and pepper to taste in a medium nonreactive saucepan over medium heat. Bring to a boil, reduce heat to medium-low, and simmer for 15 minutes.
2. Meanwhile, layer an 8" × 12" baking dish alternately with potatoes and 3⁄4 cup of the cheese to form about 6 layers, finishing with potatoes.
3. Carefully strain heated cream over assembled potatoes, then sprinkle potatoes with remaining 1⁄4 cup of cheese. Season to taste with salt and pepper, cover dish with aluminum foil, and bake for 45 minutes. Remove aluminum foil and continue baking until potatoes are tender and gratin is golden and bubbling, about 15 minutes. Allow gratin to rest for at least 15 minutes before serving.

xoxo
Mel

best mac & cheese.

This is some of the best Mac & Cheese I have ever made!  It is so yummy.  It is from Food & Wine.

Ingredients

• 1. 1 1/2 pounds penne
  2. 3 cups heavy cream or half-and-half
  3. 1/4 cup finely chopped sweet onion
  4. 2 garlic cloves, minced
  5. 1/4 cup all-purpose flour
  6. One 10-ounce log goat cheese
  7. 6 ounces sharp white cheddar cheese, shredded (1 1/2 cups)
  8. 1 packed cup freshly grated Parmigiano-Reggiano cheese
  9. 1/4 cup sour cream
  10. 1 tablespoon chopped parsley
  11. 2 teaspoons chopped thyme
  12. 1 1/2 teaspoons grated lemon zest
  13. Salt and freshly ground white pepper
  14. 3 large egg yolks

Directions

1. Preheat the oven to 400° and butter a 10-inch cast-iron skillet. In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta; return it to the pot.
2. Meanwhile, in a large saucepan, bring the cream to a simmer with the onion and garlic. Transfer 1 cup of the cream to a bowl and whisk in the flour; return the mixture to the saucepan. Whisk over moderate heat until thickened, 5 minutes. Remove from the heat and whisk in the goat cheese, cheddar and half of the Parmigiano until melted. Whisk in the sour cream, parsley, thyme and zest and season with salt and white pepper. In a bowl, gradually whisk 1 cup of the sauce with the egg yolks, then whisk the mixture into the saucepan.
3. Pour the sauce over the pasta and stir to coat. Spread the pasta in the cast-iron skillet and sprinkle with the remaining Parmigiano. Bake for about 45 minutes, until bubbling and golden. Let the mac and cheese rest for 15 minutes, then serve. 

xoxo
Mel

stuffed chicken breasts with tomato salad.

one from real simple.

Serves 4
Hands-on Time: 20m
Total Time: 35m

Ingredients

• 1 6.5-ounce jar artichoke hearts, drained and chopped
• 2 tablespoons grated Parmesan
• 2 tablespoons fresh thyme leaves
• 4 6-ounce boneless, skinless chicken breasts
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
• kosher salt and pepper
• 2 beefsteak tomatoes, cut into bite-size pieces
• 1 shallot, thinly sliced
• 1 tablespoon red wine vinegar
• 8 baguette slices, toasted (optional)

Directions

1. Mix the artichokes, Parmesan, and 1 tablespoon of the thyme in a small bowl.

2. Cut a 2-inch pocket in the thickest part of each chicken breast. Stuff a quarter of the artichoke mixture into each pocket.

3. Rub the chicken breasts with 1 teaspoon of the oil and season with ¾ teaspoon salt and ¼ teaspoon pepper.

4. Heat grill or grill pan to medium. Grill the chicken, turning once, until cooked through, 6 to 7 minutes per side.

5. Mix the tomatoes, shallot, vinegar, ¼ teaspoon each salt and pepper, and the remaining oil and thyme in a large bowl.

6. Slice the chicken, if desired, and serve with the tomato salad and baguette slices, if using.

xoxo

Mel

grilled pork chops with pears & blue cheese.

Another fav from Whole Foods.

Ingredients

2 cups water
1/4 cup Dijon mustard, divided
Salt and freshly ground black pepper
4 (2 1/4-ounce each) thin-cut boneless pork loin chops
2 teaspoons extra-virgin olive oil
2 ripe but firm Bartlett pears, cored and quartered
2 tablespoons blue cheese crumbles

Method

In a one-gallon storage bag, combine water, 3 tablespoons mustard, 1 tablespoon salt and pork chops. Shake well and refrigerate for 2 to 4 hours; drain well, discarding brine. Preheat grill or grill pan to medium high heat. Combine remaining 1 tablespoon mustard and oil in a small bowl and brush all over pears and pork chops. Grill, flipping halfway through, until pork is golden brown and just cooked through, and pears are barely charred and still juicy, 4 to 5 minutes. Transfer to plates, garnish with blue cheese and serve.

Nutrition

Per serving (about 11oz/308g-wt.): 430 calories (190 from fat), 21g total fat, 8g saturated fat, 95mg cholesterol, sodium is difficult to determine due to brining, 30g total carbohydrate (6g dietary fiber, 17g sugar), 30g protein

xoxo

Mel

grilled steak with thai summer salad.

This recipe is from the Whole Foods website.  I am a huge fan of Whole Foods.  A lot of times I find the Whole Foods 365 brand is less expensive than items I can find at Safeway.  I am also a huge fan of their website, I get a ton of ideas from their recipe section.

A simple mixture of lime juice, fish sauce and soy sauce doubles as a marinade and salad dressing in this brightly flavored dish.

Ingredients

1/3 cup lime juice
3 tablespoons fish sauce
1 tablespoon reduced-sodium soy sauce
4 teaspoons sugar
1 shallot, finely chopped
1 or 2 Thai chiles, stemmed, seeded and finely chopped
2 pounds skirt steak or sirloin flap, cut in 2 pieces
4 cups thinly sliced baby bok choy
6 radishes, halved and thinly sliced
2 small cucumbers, peeled and thinly sliced
2 carrots, grated
1/2 cup lightly packed basil leaves, sliced
1/2 cup lightly packed mint leaves, sliced
1/2 cup lightly packed cilantro leaves, sliced

Method

Whisk together lime juice, fish sauce, soy sauce, sugar, shallot and chiles. Place half of mixture (about 6 tablespoons) in a wide shallow dish and add steak. Cover and marinate, turning occasionally, at least 30 minutes. Chill remaining lime juice mixture separately to dress the salad.

Prepare a grill for high-heat cooking or preheat broiler. Remove steak from marinade; place on grill or broiler pan and cook until desired doneness, 3 to 4 minutes per side for medium-rare. Rest steak 10 minutes, then slice thinly against the grain.

Meanwhile, in a large bowl, combine bok choy, radishes, cucumbers, carrots, basil, mint and cilantro. Toss with reserved lime juice mixture. Spread salad over a large platter and arrange steak over salad.

Nutrition

Per serving (about 11oz/302g-wt.): 280 calories (110 from fat), 13g total fat, 5g saturated fat, 60mg cholesterol, 700mg sodium, 12g total carbohydrate (2g dietary fiber, 7g sugar), 29g protein

xoxo

Mel

lamb meatballs.

Another fav from Real Simple.

Serves 4
Hands-on Time: 25m
Total Time: 25m

Ingredients

• 1 pound ground lamb or beef
• 1/4 cup dried apricots, finely chopped
• 1/2 teaspoon ground coriander
• 1 small red onion, half finely chopped and half thinly sliced
• kosher salt and black pepper
• 1 cup couscous
• 3 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 2 plum tomatoes, sliced
• 1/2 English cucumber, halved and thinly sliced
• 4 ounces Feta, crumbled

Directions

1. Heat broiler. In a medium bowl, combine the meat, apricots, coriander, chopped onion, ½ teaspoon salt, and ¼ teaspoon pepper.

2. Form the meat into 1 ½-inch balls (about 20) and place them on a broilerproof baking sheet. Broil until cooked through, 6 to 8 minutes.

3. Meanwhile, place the couscous in a bowl. Add 1 cup hot tap water, cover, and let sit for 5 minutes. Fluff with a fork.

4. In a small bowl, mix together the oil, lemon juice, and ¼ teaspoon each salt and pepper.

5. Serve the couscous with the meatballs, tomatoes, cucumber, Feta, and sliced onion. Drizzle with the dressing.

xoxo

Mel