Spiced Beef Kebabs with Yogurt 

Total time: 30 minutes

Serves 4 

1 1/2 pounds sirloin steak, cut into 1 1/2 inch pieces

2 bell peppers, cut into 1 1/2 inch pieces 

1 red onion, cut into 1 1/2 inch pieces 

1 tablespoon olive oil 

2 teaspoons ground coriander 

Kosher salt and pepper 

1/2 cup plain yogurt 

2 tablespoons lemon juice 

4 pitas, warmed, for serving 

1/4 cup fresh mint leaves 

Hot sauce, for serving 

Toss the steak, bell peppers, and onion with the oil and coriander; season with 3/4 teaspoon black pepper. Thread onto 8 skewers and broil, turning occasionally, until cooked through, 6 to 8 minutes. 

Mix together the yogurt and lemon juice. Serve the kebabs with the warm pitas and top with the yogurt sauce, mint, and hot sauce. 

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Almond-Crusted Chicken 

Make 4 servings

Total time: 30 minutes 

For the Chicken, Pulse: 

1 cup cubed Italian baguette 

1/2 cup sliced almonds 

2 Tbsp. All-purpose flour

2 Tbsp. Grated Parmesan 

1/2 tsp. Kosher salt

2 Tbsp. Low-sodium chicken broth

8 chicken tenders, trimmed (1 lb.) 

1 Tbsp. Olive oil

For the sauce, blend:

1 cup jarred roasted red peppers

1 cup seeded, chopped Roma tomatoes

1/4 cup low-sodium chicken broth

Heat:

2 tsp. Olive oil

1 Tbsp. Minced garlic 

1 Tbsp. Fresh lemon juice 

Salt and red pepper flakes to taste 

For the chicken, pulse baguette and almonds in a food processor until coarse; transfer to a shallow dish. Place flour, Parmesan, and salt in a separate shallow dish, and broth in a third shallow dish. 

Dredge chicken in flour mixture, then dip into broth. Dredge chicken in crumb mixture until coated, pressing to adhere. Place chicken on a rack set over a baking sheet and chill while making sauce. 

For the sauce, blend peppers, tomatoes, and broth in a food processor until smooth. 

Heat 2 tsp. Oil in a saucepan over medium-high. Add garlic and cook 30 seconds. Stir in pepper mixture, bring to a simmer, and cook until thickened, about 7 minutes. Stir in lemon juice and season with salt and pepper flakes. 

Sauté chicken in 1 Tbsp. Oil in a nonstick skillet over medium-high heat until golden-brown, 3-4 minutes. Flip chicken and sauté until cooked through, 3-4 minutes more. Serve chicken with sauce. 

Per serving: 306 cal; 13g fat (2g sat); 70mg chol; 512mg sodium; 15g carb; 2g fiber; 31g protein 

Chorba Vegetable Soup 

Makes 6 servings 

Total time: 30 minutes 

1 cup chopped onion 

1 cup diced carrot 

1 cup thinly sliced celery 

1 cup peeled and diced turnips 

1 Tbdp. Minced garlic 

1 tsp. Ground turmeric 

1 Tbsp. Minced fresh ginger

6 cups low-sodium chicken broth

6 Roma tomatoes 

4 oz. dry fideos pasta 

1/2 cup chopped fresh flat-leaf parsley 

Salt and black pepper to taste 

Combine onion, carrot, celery, turnips, garlic, turmeric, ginger, and broth in a large pot. 

Bring soup to a boil, reduce heat to medium-low, and simmer 15 minutes. 

Boil water in a separate pot. Blanch tomatoes in boiling water for 30 seconds. Let tomatoes cool enough to handle, then remove skins and seeds; chop tomatoes. 

Off heat, stir tomatoes and fideos into soup; let sit 2 minutes. Stir in parsley and season soup with salt and pepper. 

Per serving: 129 cal; 1g total fat (0g sat); 0mg chol; 121 mg sodium; 25g carb; 3g fiber; 6g protein

Pappardelle & Arugula w/ pistachios

Pappardelle is a long pasta with a flat, wide surface. 

Makes 4 servings 

Total time: 20 minutes 

Cook:

8oz dry pappardelle pasta 

2 cups halved cherry tomatoes 

2 cups arugula 

1/4 cup pitted and chopped kalamata olives 

Whisk:

1/4 cup white wine vinegar 

1 Tbsp. Minced lemon zest 

1 tsp. Honey

3 Tbsp. Extra-virgin olive oil

1/4 cup chopped, salted pistachios 

Salt and pepper to taste 

Cook pappardelle in a large pot of boiling salted water according to package directions; drain and transfer to a large bowl. Add tomatoes, arugula, and olives. 

Whisk together vinegar, zest, honey, and oil; pour over warm pasta mixture and toss gently to cost. Stir in pistachios and season with salt and pepper. 

Per serving: 403 cal; 18g total fat (2g sat); 0mg chol; 198mg sodium; 49g carbs; 4g fiber; 10g protein