Grilled flank steak with oranges and blue cheese combine in a sandwich that will make you the envy of coworkers when you open your lunch box. For the best results, use crusty rolls because they stay pleasantly crisp.
- * 2 tablespoons cider vinegar
- * 1 1/2 teaspoons extravirgin olive oil
- * 1/2 teaspoon grated orange rind
- * 1/8 teaspoon salt
- * 1/8 teaspoon freshly ground black pepper
- * 1 cup bagged prewashed baby spinach
- * 2 teaspoons salt
- * 1 tablespoon paprika
- * 1 teaspoon chili powder
- * 3 tablespoons vegetable oil
- * 21 whole cloves
- * 3 medium onions
- * Garnish: fresh cilantro sprig
Cuts of beef that perform well for pot roasting go by many different names: Blade roast, cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast, and boneless chuck roast are all acceptable cuts for this traditional recipe.
10 servings (serving size: 3 ounces roast, about 3/4 cup vegetables, and about 3 tablespoons cooking liquid)
- * 1 teaspoon olive oil
- * 1 teaspoon kosher salt
- * 1/4 teaspoon freshly ground black pepper
- * 2 cups coarsely chopped onion
- * 1 cup dry red wine
- * 4 thyme sprigs
- * 1 bay leaf
Just a touch of toasted walnut oil, a sprinkling of chopped fresh herbs, and a handful of nuts transform simple rice into a special side dish.
- * 2 3/4 cups water
- * 1/4 cup dry white wine
- * 3/4 teaspoon salt
- * 1 1/2 cups uncooked long-grain rice
- * 1/4 cup finely chopped fresh flat-leaf parsley
- * 2 tablespoons toasted walnut oil
- * 1/4 teaspoon freshly ground black pepper
Whole cloves and stick cinnamon bring spice to this basmati rice side dish that’s an excellent accompaniment to roasted chicken. Brown rice lends nutty flavor and a slightly chewy bite; red rice is also a good choice for this dish.
10 servings (serving size: about 3/4 cup)
- * 1 tablespoon vegetable oil
- * 1 cup chopped onion
- * 2 cups uncooked brown basmati rice
- * 1/2 cup golden raisins
- * 3 whole cloves
- * 1 cup water
- * 2 tablespoons tomato paste
- * 1 teaspoon salt
- * 1/4 cup chopped pistachios
Sunflower seeds and brown rice pack a double nutrition punch, enhancing this side dish with both vitamin E and niacin. This recipe calls for long-cooking barley and brown rice, but if you’re in a hurry, substitute instant brown rice and quick-cooking barley. Just be sure to adjust cooking times according to package directions.
8 servings (serving size: 1/2 cup)
- * 1/3 cup sunflower seed kernels
- * 2 teaspoons butter
- * 2 1/2 cups water
- * 1/2 cup uncooked pearl barley
- * 1/2 cup dried currants
- * 1/4 cup uncooked bulgur
- * 1/4 cup chopped fresh parsley
- * 1/4 teaspoon freshly ground black pepper
Prep: 10 min., Cook: 25 min. We used basmati rice for its fine texture, but you can use long-grain rice if you wish.
- * 1 garlic clove
- * 2 cups chicken broth
- * 2 tablespoons butter
- * 1/2 teaspoon salt
- * 1 cup basmati rice
- * 1 tablespoon grated lemon rind
- * 1 1/4 tablespoons butter
- * 2 teaspoons curry powder
- * 1 cup jasmine or long-grain rice
- * 1/3 cup golden raisins
- * 1 cup light coconut milk*
- * 1/2 cup vegetable broth
- * 1/2 cup water
- * 1/2 teaspoon salt
- * 1 bay leaf
Cooking the leeks over moderately low heat results in buttery-soft texture and sweet flavor. As with any risotto, serve immediately for the creamiest texture.
6 servings (serving size: about 2/3 cup)
- * 2 tablespoons olive oil
- * 1 cup uncooked pearl barley
- * 1 teaspoon salt
- * 1/4 teaspoon freshly ground black pepper
- * 2 tablespoons chopped fresh flat-leaf parsley
Nuts bring flavor, richness, and protein to this hearty side dish. We like this pilaf with roast pork or as a vegetarian main dish, served with sautéed greens and roasted sweet potatoes. Prep and Cook Time: about 1 1/4 hours.
Makes 8 servings (serving size: 1/2 cup)
- * 2 tablespoons olive oil
- * About 1/2 tsp. salt
- * 1/3 cup slivered almonds
- * 1/3 cup pistachio halves and/or pieces
- * 1/3 cup chopped walnuts
- * 1 teaspoon ground coriander
- * 1/2 teaspoon ground cumin
- * 1/2 teaspoon freshly ground black pepper
- * 1 cup long-grain brown rice or basmati brown rice
- * 1 cup dry white wine
- * 2 1/2 cups reduced-sodium chicken or vegetable broth