Sunday, June 19, 2016

grilled flank steak sandwiches with caramelized onions and mushrooms... 45 minutes (plus marinating)


the goods:

marinade:
1 flank steak
1/4 cup olive oil
3 garlic cloves, minced
2 tablespoons red wine vinegar
1/3 cup soy sauce
2 tablespoons honey
1/2 teaspoon ground pepper

onions and mushrooms:
1 tablespoon butter
2 tablespoons olive oil, divided
1 yellow onion, peeled and thinly sliced
8 ounces sliced mushrooms
pinch of salt

sandwiches:
4 ciabatta rolls (or a loaf cut into sections)
8 slices white cheddar cheese
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons creamed horseradish spread
sliced tomato
fresh spinach


Place the steak in a large zip-top bag along with all the marinade ingredients, seal bag and squish to combine and coat. Refrigerate 2 hours or overnight.
Remove steak from fridge and allow to come to room temperature. In the meantime, heat a cast-iron skillet on the grill over medium-high. Add butter and 1 tablespoon of the olive oil. Add the onion and a pinch of salt and toss to coat. Put the lid on the grill and let mixture cook for 15 minutes, stirring about every 5 minutes. Add the mushrooms and an additional tablespoon of olive oil to the skillet and cook an additional 5-10 minutes until onions are soft and mushrooms are golden. Remove skillet from grill. Remove the steak from the marinade and place on the grill in the hottest spot and grill for about 5 minutes each side (depending on the thickness of your cut). Remove from grill and allow to rest for 10 minutes before slicing.
Preheat the broiler. Slice the ciabatta rolls or loaf in half. Layer bottom halves with sliced steak, onions and mushrooms, and then sliced cheese. Place on a rimmed baking sheet and place under the broiler for 3 minutes until cheese melts. Meanwhile, in a small bowl, combine the mayonnaise, sour cream, and horseradish. Spread the top bun with mayo mixture. When sandwiches are done broiling, remove from oven, and top with spinach, tomato slices, and top bun. Slice in half and serve.

Friday, June 17, 2016

asian noodle salad... 30 minutes


the goods:

1 package linguine noodles, cooked according to package instructions
1/2 head napa cabbage, sliced
1/2 head purple cabbage, sliced
1/2 bag baby spinach
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 bag beam sprouts
1 bunch cilantro, chopped
3 scallions, sliced
1 cucumber, peeled, and sliced
1 cup cashews, lightly toasted in a skillet

dressing:
1 lime, juiced
8 tablespoons olive oil
8 tablespoons soy sauce
3 tablespoons sesame oil
1/3 cup brown sugar
2 tablespoons fresh ginger, minced
2 garlic cloves, minced
2 tablespoons pickled jalapenos, chopped
chopped cilantro


In a large bowl combine all the salad ingredients besides cashews and noodles. In a mason jar, combine all dressing ingredients and shake to combine. Add warm, drained noodles to the salad along with the dressing. and toss with clean hands to combine. Top with cashews and serve.

Wednesday, June 15, 2016

shrimp tomato and spinach pasta in garlic butter sauce... 25 minutes


the goods:

1 pound fresh shrimp, shelled and deveined
5 plum tomatoes, chopped
3 cups fresh baby spinach, stems removed
5 garlic cloves, minced, divided
4 tablespoons butter
1 tablespoon olive oil
1/2 lemon
1/2 teaspoon crushed red pepper
paprika, to taste
10 ounces fettuccine noodles
1/2 cup grated parmesan

In a large pot of salted boiling water, cook fettuccine according to package instructions.
Heat a large skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil to pan. Once butter is melted, add shrimp and half the minced garlic. Season shrimp with paprika and salt. Cook for 1-2 minutes, then flip and cook for another minute, until pink. Add tomatoes, spinach and remaining garlic to pan. Add crushed red pepper and stir to combine. Continue stirring until spinach is wilted. Drain pasta and add to skillet along with 3 tablespoons butter and a squeeze of fresh lemon juice. Season with salt and using tongs, toss pasta with sauce and shrimp to incorporate fully. Sprinkle with parmesan and serve.

Thursday, June 9, 2016

apple cranberry pecan salad... 25 minutes


the goods:

2 boneless skinless chicken breasts, pounded to an even thickness, and marinated in your favorite marinade, or salad dressing
1 bag 50% blended mixed greens and spinach
2 green apples, thinly sliced
1/3 cup dried cranberries
1/3 cup crumbled blue cheese
1/2 cup candied pecans

apple cider vinaigrette:
1/4 cup olive oil
1/4 cup apple cider vinegar
1/2 teaspoon dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon freshly ground black pepper

Grill chicken until cooked through, allow to rest. In a small bowl, or mason jar, combine vinaigrette ingredients, and whisk or shake to combine. In a large bowl, toss together mixed greens, apples, and cranberries. Drizzle with some vinaigrette and toss to combine (careful not to overdress). Cut chicken into bite-sized pieces and add to salad along with blue cheese and pecans. Drizzle with more dressing if needed.

Tuesday, June 7, 2016

roasted lemon pepper salmon and garlic parmesan asparagus... 30 minutes


the goods:

1 pound salmon, skin-on
2 and 1/2 tablespoons olive oil, divided
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
4 cloves garlic, minced, divided
1 teaspoon dijon mustard
3/4 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 lemon, thinly sliced
1 pound asparagus, tough ends trimmed
1/2 cup finely shredded parmesan


Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Place salmon in center of pan. In a small mixing bowl, whisk to combine 1 and 1/2 tablespoons olive oil, lemon zest, lemon juice, 2 cloves minced garlic, dijon, and onion powder. Brush evenly over salmon, then sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Top with lemon slices.
Toss asparagus with remaining tablespoon oil, remaining 2 cloves minced garlic, and season with remaining salt and pepper. Arrange around salmon. Bake in preheated oven, 10 minutes. Remove from oven, toss asparagus, then sprinkle with parmesan. Return to oven and bake until salmon has cooked through, about 5-10 minutes longer. Cut salmon into portions and serve.

Friday, June 3, 2016

taco salad with homemade tortilla bowls... 25 minutes


the goods:

4 burrito sized flour tortillas
shredded cheddar cheese

1 head romaine lettuce, chopped
1 can (15 ounces) black beans, rinsed and drained
2 medium tomatoes, chopped
1/2 cup cilantro, roughly chopped
tortilla chips, for crumbling
lime wedges, for serving
homemade ranch dressing


Preheat oven to 375 degrees. Coat the inside of 4 oven-safe bowls with cooking spray. Gently press tortilla inside bowl. Place bowls on rimmed baking sheets. Bake for 13 minutes. Remove from oven, sprinkle with cheese and bake for 2 minutes more, until cheese has melted. Let tortillas cool in bowls for 5 minutes before transferring to wire rack to cool completely.
Fill tortilla bowls with lettuce, beans, and tomatoes. Drizzle with dressing and a squeeze of lime and top with cilantro and chip crumbles.
(you can easily add grilled chicken to this salad for extra protein.)

Tuesday, May 10, 2016

hawaiian grilled cheese... 15 minutes


the goods (per sandwich):

2 slices sourdough bread
2 slices fresh pineapple, cored
3 slices canadian bacon
4 slices (depending on size of bread) monterey jack cheese
softened butter
oregano
parsley

 In a cast-iron skillet, brown the canadian bacon. Butter outside of each slice of bread and season with oregano and parsley. On the un-buttered side, stack cheese slice, canadian bacon, and pineapple, finishing with another cheese slice. Top with bread butter side-up. In same cast-iron skillet, or on a flat griddle over medium heat, cook sandwiches until bread browns and cheese melts, flipping once. Slice and enjoy!