Balsamic Grilled Steak Salad with Peaches

INGREDIENTS

1 lb. skirt steak, trimmed of fat

1/4 c. balsamic vinegar

1 clove garlic, minced

1 tbsp. brown sugar

1 tbsp. vegetable oil

kosher salt

Freshly ground black pepper

1/4 c. extra-virgin olive oil

Juice of 1 large lemon

6 c. baby arugula

2 peaches, thinly sliced

1/3 c. crumbled blue cheese or feta

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Green Goddess Bowl with Chicken and Quinoa

INGREDIENTS 

1 c. quinoa 

2 pt. cherry tomatoes 

Extra-virgin olive oil, for drizzling 

kosher salt 

1/2 c. chopped fresh parsley 

1/2 c. chopped fresh dill, divided 

1/2 c. chopped green onions, divided 

2 tsp. anchovy paste 

1/2 c. mayonnaise 

1 tbsp. white vinegar 

2 small cloves garlic, chopped 

2 tbsp. skim milk 

1 c. crumbled feta 

2 c. shredded grilled chicken 

1 c. shredded red cabbage 

DIRECTIONS 

  1. Preheat oven to 450°. In a large saucepan, cook quinoa according to package instructions, about 15 minutes. 
  2. Meanwhile, line a sheet pan with parchment paper. Place cherry tomatoes with stems on pan; drizzle with olive oil and season with salt. Roast until just blistered, 8 to 10 minutes. 
  3. Make dressing: In the bowl of a food processor add parsley, 1/4 cup dill, 1/4 cup green onions, anchovy paste, mayonnaise, vinegar, garlic and milk and pulse until well blended. 
  4. Make dressing: In the bowl of a food processor add parsley, 1/4 cup dill, 1/4 cup green onions, anchovy paste, mayonnaise, vinegar, garlic and milk and pulse until well blended. 
  5. In a large mixing bowl, add quinoa, feta, chicken, cabbage, remaining 1/4 cup dill and 1/4 cup green onions; toss together. Serve with tomatoes and side of green goddess dressing. 


Ground Turkey Bolognese

INGREDIENTS

1 lb. angel hair pasta

1 tbsp. extra-virgin olive oil

1 large onion, chopped

1 large carrot, peeled and chopped

1 celery stalk, chopped

3 cloves garlic, minced

1 lb. ground turkey

kosher salt

Freshly ground black pepper

1 28-ounce can crushed tomatoes

1/2 c. dry white or red wine

1/4 c. freshly chopped parsley, plus more for garnish

2 tsp. dried oregano

freshly grated Parmesan, for serving

DIRECTIONS

  1. In a large pot of salted boiling water, cook angel hair according to package directions until al dente. Drain and return to pot.
  2. Meanwhile, make bolognese: In a large skillet or pot over medium heat, heat oil. Add onion, carrot, celery, and garlic and cook until tender, 5 to 7 minutes. Add ground turkey and cook until no longer pink, 5 minutes more. Season with salt and pepper.
  3. Add crushed tomatoes, wine, parsley, and dried oregano.
  4. Let simmer until thickened, 10 to 15 minutes.
  5. Toss with cooked angel hair.
  6. Garnish with Parmesan and parsley

Hazelnut Crusted Tilapia with Zucchini Ribbons

INGREDIENTS

1/2 c. hazelnuts

1/2 c. panko bread crumbs

1 clove garlic, chopped

1 large egg

1 c. all-purpose flour

4 6- to 8-oz. tilapia fillets

kosher salt

Freshly ground black pepper

2 lb. zucchini (about 4 medium-sized)

2 tbsp. extra-virgin olive oil, divided

2 tbsp. butter, divided

1/4 c. chopped fresh parsley

Maldon sea salt

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