Parmesan Panko Steaks with Fresh Tomato Salsa Wednesday, Nov 20 2013 

1 lb. ripe tomatoes, cut into medium dice (about 3 cups)
5 Tbs. extra-virgin olive oil
1/4 cup finely chopped white onion
1 Tbs. red wine vinegar
2 tsp. chopped fresh oregano
1 medium clove garlic, minced
Kosher salt and freshly ground black pepper
4 beef cube steaks (1 to 1-1/4 lb. total)
1-1/2 oz. (1/3 cup) all-purpose flour
3 large eggs
1-1/2 cups plain panko
3/4 oz. finely grated Parmigiano-Reggiano (3/4 cup using a rasp grater)

Combine the tomatoes, 1 Tbs. of the oil, the onion, vinegar, oregano, garlic, 1 tsp. salt, and 3/4 tsp. pepper in a medium bowl.

Season the steaks with 1/2 tsp. salt and 1/2 tsp. pepper. Put the flour in a shallow dish, beat the eggs in a second shallow dish, and combine the panko and Parmigiano in a third shallow dish. Dredge the steaks in the flour, then in the egg, letting any excess drip back into the dish, and then in the breadcrumb mixture.

Heat 2 Tbs. of the oil in a 12-inch skillet over medium-high heat. Cook 2 of the steaks, flipping once, until nicely browned and just cooked through, 4 to 6 minutes total. Transfer to a platter, cover, and keep warm. Repeat with the remaining steaks and 2 Tbs. oil. Serve the steaks topped with the salsa.

nutrition information (per serving):
Calories (kcal): 430; Fat (g): 27; Fat Calories (kcal): 240; Saturated Fat (g): 6; Protein (g): 30; Monounsaturated Fat (g): 16; Carbohydrates (g): 18; Polyunsaturated Fat (g): 3; Sodium (mg): 620; Cholesterol (mg): 170; Fiber (g): 2

Fine Cooking, page 19

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Pan Seared Salmon with Chimichurri Sauce Tuesday, Nov 12 2013 

1 cup fresh parsley leaves
1 cup fresh cilantro leaves
2 cloves garlic, minced
Salt and Pepper
1/4 teaspoon red pepper flakes
1/2 cup extra-virgin olive oil, PLUS 1 tablespoon extra-virgin olive oil
1/4 cup red wine vinegar
4 (6-oz) skin-on salmon fillets, (1 1/4-inch thick)

Combine parsley, cilantro, garlic, 1 teaspoon salt, and pepper flakes in food processor; pulse until coarsely chopped, about 5 pulses. Add 1/2 cup oil and vinegar; pulse, scraping down bowl as needed, until mixture is combined but still chunky, about 5 pulses. Transfer to bowl; set aside.

Pat salmon dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook salmon, skin side up, until well browned, 4~6 minutes. Flip and continue to cook until well browned on skin side, 4~6 minutes. Transfer to platter. Spoon chimichurri over top. Serve.

Serves 4

Cooks Country, August/September 2013, recipe card

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Spiced Pork Tenderloin With Green Beans and Olives Wednesday, Jun 19 2013 

2 tablespoons olive oil
2 pork tenderloins (about 1 1/2 pounds total)
1 teaspoon fennel seed, crushed
1 teaspoon paprika
kosher salt and black pepper
1 small red onion, sliced
1 pound green beans, trimmed
1/3 cup pitted green olives, halved
1 tablespoon red wine vinegar

Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the pork with the fennel, paprika, ½ teaspoon salt, and ¼ teaspoon pepper and cook, turning occasionally, until browned, 6 to 8 minutes.

Place the pork on a rimmed baking sheet; reserve the skillet. Transfer the pork to oven and cook until an instant-read thermometer inserted in the center of each tenderloin reaches 145° F, 12 to 15 minutes. Let rest for 5 minutes before slicing.

Meanwhile, add the remaining tablespoon of oil to the drippings in the skillet and heat over medium-high heat. Add the onion and cook, tossing, until beginning to soften, 3 to 5 minutes. Add the green beans, ½ cup water, and ¼ teaspoon each salt and pepper and cook, partially covered, until the green beans are tender, 4 to 6 minutes. Add the olives and vinegar and toss to combine. Serve the pork with the green beans.

Real Simple, May 2013, page 214

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Fresh Cherry and Jicama Relish with Goat Cheese Crostini Friday, Feb 15 2013 

Serves 6

1 cup fresh sweet cherries (about 5 1/2 oz), pitted and finely chopped
1/2 cup finely diced jicama
1 medium scallion (white and green parts), very thinly sliced
1 tsp chopped fresh mint
1/2 tsp red wine vinegar
Pinch of cayenne; more to taste
Kosher salt and freshly ground black pepper
2 1/2 oz (1/3 cup) soft fresh goat cheese
2 1/2 oz (1/3 cup) ricotta cheese
18 1/2-inch-thick baguette slices, toasted

In a medium bowl, stir the cherries, jicama, scallion, mint vinegar, and cayenne. Season to taste with salt black pepper, and more cayenne. In a small bowl, mix the goat and ricotta cheeses with a pinch each of salt and black pepper. Lightly spread the cheese over each baguette toast and top with the cherry relish.

Cook Fresh 2011 Magazine, Page 14

Lamb Chops and Cilantro Relish with Fresh Lima Beans Friday, Feb 8 2013 

1 teaspoon extra-virgin olive oil
1/2 teaspoon grated lemon rind
1/4 teaspoon ground cumin
Cooking spray
1 (1 1/2-pound) French-cut rack of lamb (8 ribs), trimmed
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup finely chopped onion
1 jalapeno pepper, seeded and finely chopped
3/4 cup chopped fresh cilantro
1 tablespoon fresh lemon juice
2 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt

Preheat oven to 400 degrees

Combine first 3 ingredients.

Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Sprinkle lamb with 1/4 teaspoon salt and black pepper. Add lamb to pan; cook 2 minutes on each side. Spread oil mixture over lamb; place pan in oven. Bake at 400 degrees for 15 minutes or until a thermometer registers 138 degrees. Remove lamb from pan; let stand 8 minutes. Cut into chops.

Heat a skillet over medium-high heat. Coat pan with cooking spray. Add onion and jalapeño; sauté 5 minutes. Combine onion mixture, cilantro, and the remaining ingredients.

Yield: 4 servings (serving size 2 chops and 3 tablespoons relish) Calories 319, Fat 18.4g (sat 7g, mono 8.3g, poly 0.9g), Protein 32g, Carbs 4.5g, Fiber 1g, Cholesterol 102mg, Iron 2.5g, Sodium 347mg: Calc 3mg

For the Fresh Lima Beans: Cook 2 cups fresh lima beans in simmering water 20 minutes or until tender. Rinse with cold water, drain. Combine 1 tablespoon olive oil, 2 teaspoons red wine vinegar, and teaspoon salt. Add beans, /2 cup quartered grape tomato, 4 cup sliced kalamara olives, and 2 tablespoons chopped parsley; toss well.

Yield: 4 servings (serving size: ‘2 cup). CALORIES 140, FAT 46g (sat O.7ç SODIUM 176mg

Recipes by Tiffany Vickers Davis

Cooking Light, August 2011, Page 68

Grilled Short Ribs with Parsley Sauce and Hearts of Palm Salad Friday, Feb 8 2013 

SERVES 4

1/2 cup minced fresh parsley
1/3 cup, plus 3 tablespoons extra-virgin olive oil
1/2 cup minced red onion
4 tablespoons red wine vinegar
3 garlic cloves, minced
Salt and pepper
1/4 teaspoon red pepper flakes
1 tablespoon water
1 (14-ounce) can hearts of palm, drained, rinsed, and sliced on bias into 1/2-inch pieces
1 pint cherry tomatoes, halved
1 1/2 pounds boneless beef short ribs

Whisk parsley, 1/3 cup oil, 1/4 cup minced onion, 3 tablespoons vinegar, 2 cloves garlic, 1/2 teaspoon salt, red pepper flakes, and water together in medium bowl.

Whisk remaining vinegar, onion, garlic and olive oil in medium bowl. Stir in hearts of palm and tomatoes, and season with salt and pepper.

Season short ribs with salt and pepper and grill over hot fire until browned and beef registers 125 degrees (for medium-rare), 3 to 4 minutes per side. Transfer to platter and let rest 5 minutes. Thinly slice meat against grain. Serve with parsley sauce and hearts o£ palm salad.

30-MINUTE SUPPERS, Summer 2011, Page 20

Meatless Taco Salad With Cilantro Lime Vinaigrette Thursday, Feb 7 2013 

Cooking spray
1 (8-ounce) package presliced mushrooms
2 cups refrigerated meatless fat-tree crumbles (such as Lightlife Smart Ground)
2 teaspoons 40%-less-sodium taco seasoning
1(8-ounce) package shredded iceberg lettuce
1 cup (1/8-inch-thick) slices red onion
Fresh salsa (optional)
Cilantro-Lime Vinaigrette
Preshredded reduced-fat Mexican blend cheese (optional)
16 light restaurant-style tortilla chips

Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add mushrooms; sauté 3 minutes or until lightly browned. Add crumbles and seasoning. Cook 2 minutes or until heated.

Layer lettuce, onion, and crumbles on each of 4 plates. Top with salsa, if desired; drizzle with Cilantro-Lime Vinaigrette. Top with cheese, if desired. Serve with chips.

Yield: 4 servings (serving size 1 1/2 cups salad, about 1 tablespoon dressing and 4 chips) Calories 198, Fat 11g (sat 1.1g, mono 5.8g, poly 2.5g), Protein 11.7g, Carbs16.7g, Fiber 4.3g, Chol 0mg, Iron 2.3mg, Sodium 328mg, Calc 35mg

Cilantro-Lime Vinaigrette
2 tablespoons finely chopped fresh cilantro
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon grated lime rind
1 teaspoon minced fresh garlic

Combine all ingredients, stirring well with a whisk.

Yield 1/3 cup (serving size about 1 tablespoon) Calories 69, Fat 8g (sat 1.1g, mono 5.5g, poly 0.8g), Protein 0.1g, Carbs 0.3g, Fiber 0.1g, Chol Omg, Iron 0.1g, Sodium 1mg, Calc 2mg

Cooking Light, Page 24

Lamb and Sweet Onion Pitas with Orange-Cucumber Salad Wednesday, Jun 13 2012 

2-1/2 Tbs. extra-virgin olive oil
1 medium sweet onion, halved lengthwise and sliced 1/4 inch thick
Kosher salt and freshly ground black pepper
1 lb. ground lamb
1/2 tsp. ground cinnamon
2 large oranges
1 small English cucumber, halved lengthwise and thinly sliced
2 Tbs. red wine vinegar
1 Tbs. coarsely chopped fresh mint
2 pitas, halved and very lightly toasted
1/3 cup plain Greek yogurt

Heat 1-1/2 Tbs. of the oil in a 12-inch skillet over medium heat. Add about three-quarters of the onion, 1/2 tsp. salt, and 1/8 tsp. pepper and cook, stirring occasionally, until golden-brown, 8 to 10 minutes. With a slotted spoon, transfer the onion to a small bowl; set aside.

Cook the lamb, cinnamon, 3/4 tsp. salt, and 1/4 tsp. pepper in the skillet over medium-high heat, stirring occasionally and breaking up the meat, until cooked through, 5 to 7 minutes; drain well.

Meanwhile, finely chop the remaining raw onion and transfer to a large bowl. Cut the peels and pith from the oranges. Working over a bowl to collect the juice, cut the orange segments free from the membranes. Cut the segments into chunks. Add the oranges, orange juice, cucumber, vinegar, mint, and the remaining 1 Tbs. oil to the chopped raw onion; toss to combine. Season to taste with salt and pepper.

Fill the pitas with the lamb and cooked onions. Add some of the orange-cucumber salad and a dollop of yogurt. Serve the remaining salad on the side.

Calories 470; Fat 26g (Sat 9g, Mono 13g, Poly 2g); Protein 25g; Carbohydrates 33g; Sodium 580mg; Cholesterol 80mg; Fiber 4g
Fine Cooking, Feb/Mar 2011, page 22

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Steak and Blue Cheese Panini Tuesday, Apr 10 2012 

2 Strip steaks, about 1 1/2 inches thick, sliced thin crosswise
Salt and Pepper
3 Tablespoons olive oil
1 small red onion, halved and sliced thin
1 Tablespoon red wine vinegar
1/3 cup mayonnaise
1/4 cup crumbled blue cheese
2 Tablespoons prepared horseradish, drained
8 slices thick cut crusty bread

1. Pat steak dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Cook half of steak until browned all over, about 3 minutes. Transfer to plate. Repeat with additional 2 teaspoons oil and remaining steak. Add onion and 1 teaspoon oil to now-empty skillet and cook until browned, about 6 to 8 minutes. Off heat, add vinegar and transfer onion to plate with meat.

2. Combine mayonnaise, blue cheese, and horseradish in small bowl. Brush remaining oil over 1 side of bread. Place bread, oiled side down, on cutting board. Spread each slice with flavored mayonnaise. Top 4 slices of bread with steak-onion mixture. Top with remaining bread, oiled side up.

3. Heat grill pan or large nonstick skillet over medium heat for 1 minute. Place 2 sandwiches in pan and weight with Dutch oven. Cook sandwiches until golden brown, about 5 minutes per side. Repeat with remaining sandwiches. Serve.

Yield: Serves 4

Cook’s Country, February/March 2011

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Broiled Figs & Scallops with Shredded Beets, Walnuts & Mint Tuesday, Dec 20 2011 

Serves 4, Hands-on time 30 minutes, Total time 30 minutes

3 medium beets, trimmed, peeled and quartered
1 tbsp walnut oil or extra-virgin olive oil
1 tbsp red or white wine vinegar
1 tsp raw honey
½ tsp sea salt, divided
Fresh ground black pepper, to taste
Olive oil cooking spray
1 lb sea scallops
10 fresh figs, trimmed and halved
1 oz unsalted walnuts, chopped and toasted
2 tbsp chopped mint leaves

In a food processor, shred beets, then transfer to a large bowl. In a small bowl, whisk oil, vinegar and honey. Pour mixture over beets, season with ¼ tsp salt and pepper; mix well.

Preheat broiler. Coat a rimmed baking sheet with cooking spray. Season scallops on both sides with remaining ¼ tsp salt and pepper, then place on baking sheet in a single layer. Arrange figs, cut side up, around scallops and season lightly with pepper. Mist scallops and figs with cooking spray. Broil 6 to 8 inches from heat until tops of scallops appear opaque and figs are juicy and tender, 4 to 5 minutes.

Transfer figs to a plate and set aside. Flip scallops and return to broiler, cooking until firm to the touch and opaque in the center, 2 to 3 minutes.

Divide beet mixture among 4 plates. Arrange figs and scallops over top, dividing evenly, and sprinkle with walnuts and mint.

Nutrients per serving (2/3 cup beets, 3 to 4 scallops, 1 tbsp walnuts, 5 fig halves) Calories 310, Total Fat 9g (Sat 1g, Mono 2g, Poly 6g), Omega-3s 870mg, Omega-6s 2760mg, Carbs 34g, Fiber 5g, Sugars 15g, Protein 22g, Sodium 471 mg, Choloesterol 37mg

Clean Eating, August/September, Page 43

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