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RECIPE – Each Makes 2 Big Ass Salads + extra dressing
—–
Mediterranean Salad with Aged Balsamic Vinaigrette

•Nice mixed greens
•Boiled eggs (1 per salad – boil 10min, then run under cold water to stop cooking. Peel and slice in half)
•Shaved fennel
•Roasted red bell pepper, cut into bitesize chunks
•Sliced kalamata olives
•Sliced pepperoncini
•Sheeps milk feta, crumbled
•Filet of canned mackerel
•Fried panko breadcrumbs
•Top with balsamic vinaigrette:
•50g gr 3Tbsp rainy mustard
•75g aor 1/3c aged balsamic
•75g or 1/3xnice extra virgin olive oil

Shake vigorously to combine.
​
——
Salmon Sushi Salad with Creamy Ginger Miso Dressing

•8oz skin off salmon
•250g or 2c Chopped Broccolini
•Oil
•Green leaf lettuce, chopped
•Green cabbage, finely shredded
•Pickled ginger, chopped
•Roasted sunflower seeds
•Roasted nori, cut into long thin strips

Salt both sides of salmon, place salmon “skin” side down in oiled pan over med heat, press down for 30 sec. Flip to other side after 5min of cooking, reduce heat to low and continue cooking for about 2min)

Wipe out pan and return it to med high heat. Add oil then broccolini and pinch of salt. Toss to combine. Cook for about 90 sec or until lightly charred and slightly tender.

To build salad, add a handful of lettuce, a half handful or so of shredded cabbage, about ½ the cooked broccolini, pickled ginger, sunflower seeds, pinch of nori, and about ½ of the salmon, flaked. Top with miso dressing.

Creamy Ginger Miso Dressing
•1 egg yolk
•45g unseasoned rice vinegar
•25g sugar
•15g soy sauce
•20g chopped fresh ginger
•20g white miso
•150g neutral oil (i’m using light olive oil)
•50g toasted sesame oil

Spin all ingredients except oil with an immersion blender. Slowly stream in both oils.

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Southwest Steak salad with chili lime vinaigrette
•8oz sirloin steak
•Neutral oil (light olive, avocado, canola)
•150g or about 1c raw pumpkin seeds
•Salt
•Pepper
•Arugula
•Corn (i’m using frozen and thawed)
•Roasted red bell pepper
•Avocado, diced
•Sheeps milk feta cheese

Season both sides generously of steak with salt and pepper. Preheat medium nonstick pan over medium heat. Add long drizzle of olive oil followed by steak. Press meat into pan for about 30 seconds. Cook for 5-6 minutes on side 1. After 5min or when side 1 has developed nice color, flip steak to side 2, add a bit more oil, and continue to cook for about 4-5 more minutes until temp reaches about 125F/52c (for med rare). Allow to rest for about 15 minutes. Slice. .

Wipe out pan and heat over high and add 45g or about 1/3c neutral oil. When hot, add pumpkin seeds and a pinch of salt. Allow to fry for 30-45 seconds, stirring frequently. The seeds are done when beginning to turn golden in color and puff. Placed fried seeds on a layer of paper towels to drain and cool.

To build salad, layer handful of arugula, a sprinkle of corn, chopped roasted red bell peppers, and avocado. Feta, fried pepitas. Add 4oz of sliced steak, and top with chili lime vinaigrette

Chili Lime Vinaigrette
•25g lime juice
•15g champagne vinegar (or white wine vinegar)
•30-35g honey
•20g grainy mustard
•½ clove garlic
•10g or 1/4c shallot, diced and rinsed
•1g cumin
•3g Chile powder
•3g salt
•175g neutral oil (light olive, canola, avocado)
•50g extra virgin olive oil

Spin all ingredients except oil with an immersion blender until onions and garlic are broken down, then stream in neutral oil. Once emulsified, stop blending, add in evoo, and stir in to combine.

#weeknighting #salad #saladsthatdontsuck

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No room for sad salads here! Here are the 5 elements of how to make a great salad, every single time.

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Chef Robert Irvine’s new series shows you how to add variety to your favorite meals by cooking them three ways. When chicken gets old, try out one of these three steak recipes!
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Of the meats that make their way onto our plate, steak is the best in protein. But, since it’s harder for the body to break down, it’s not often a staple, like chicken or turkey. Make the most of your biweekly steak nights by trading in boring and plain for one of these Irvine-approved recipes.

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| Mustard Flank Steak |

While an inexpensive and typically tough cut of meat, flank steak has great flavor and is very versatile. With the help of a tasty marinade, it can be tenderized. This first marinade uses mustard as an emulsifier that thickens and flavors at the same time. Combined with the salty-sweet tang of balsamic, this marinade will have you recreating this recipe till the cows come home.

Ingredients
– Flank steak, 8 oz.
– Balsamic vinegar, 1/4 cup
– Olive oil, 1/4 cup
– Mustard, 2 tbsp
– Pepper, to taste
– Salt, to taste
– Basil, to garnish

Directions
1. Make a simple marinade using the olive oil, balsamic vinegar, and mustard. Use whichever type of mustard you prefer (Dijon used here). Whisk together.
2. Place steak directly in the marinade. Cover in plastic wrap.
3. Leave in the refrigerator for a few hours.
4. Sauté or grill the steak for about 4 minutes on each side, or until internal temperature reaches 135 degrees F. When finished, slice at an angle to cut through the toughness of the muscle.
5. Garnish with basil.

Nutrition Facts
– Serving size: 1 steak
– Recipe yields: 4 servings
– Calories: 495
– Fat: 32 g
– Carbs: 6 g
– Protein: 48 g

========================================­=====

| Flank Steak with Jicama Salsa |

The tuber jicama is a great base for a steak-paired salsa. Its crisp texture and fresh taste make it the perfect base for the tomato and tomatillo blend. Whip the salsa up the night before to give the flavors time to meld.

Ingredients

Marinade
– Flank steak, 8 oz.
– Jalapeno, chopped, 1 tbsp
– Lemon juice, 1 tbsp
– Garlic, minced, 1 tbsp
– Olive oil, 1 tbsp

Jicama Salsa
– Tomatillos, diced, 1/4 cup
– Jicama, diced, 1/4 cup
– Tomatoes, 1/4 cup
– Lemon juice, 1/8 cup
– Olive oil, 1/4 cup
– Cilantro, to taste
– Salt, to taste
– Pepper, to taste

Directions
1. For the salsa, combine chopped tomatillos, tomatoes, jicama, oil, cilantro, and lemon juice. Add a pinch of salt and pepper.
2. Cover in plastic wrap, and place the salsa in the fridge.
3. For the marinade, combine a chopped jalapeno, garlic, oil, and lemon juice. Blend.
4. Allow flank steak to marinate overnight.
5. Grill or sauté for about 4 minutes on each side, or until internal temperature reaches 135 degrees F.
6. Cut steak at an angle.
Pro tip: If you find your cutting board sliding as you slice, place a wet paper towel underneath it to eliminate shifting.

Nutrition Facts

Steak with Marinade
– Serving size: 1 steak
– Recipe yields: 4 servings
– Calories: 433
– Fat: 22 g
– Carbs: 10 g
– Protein: 49 g

Jicama Salsa
– Serving size: 1/4 recipe
– Recipe yields: 4 servings
– Calories: 129
– Fat: 14 g
– Carbs: 2 g
– Protein: 0 g

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| Cumin and Coriander Flank Steak |

This dry rub is easy to whip up and can be made stronger by sitting overnight. Pair with a fresh black bean salsa for color, texture, and a little extra protein.

Ingredients

Marinade:
– Flank steak, 8 oz.
– Cumin, 2 tbsp
– Coriander, 2 tbsp

Black Bean Salsa
– Red onion, diced, 1/4 cup
– Roasted red pepper, diced, 1/4 cup
– Black beans, 1 cup
– Vinegar, 2 tbsp
– Cilantro, 1/8 cup
– Olive oil, 2 tbsp
– Salt, to taste
– Pepper, to taste

Directions
1. Mix cumin and coriander, making sure to meld.
2. Rub into flank steak. Grill or sauté for about 4 minutes on each side, or until internal temperature reaches 135 degrees F.
3. While the steak cooks, combine red onion, roasted red pepper, cilantro, black beans, vinegar, and olive oil. Mix, and garnish with salt and pepper.

Nutrition Facts

Steak with Marinade:
– Serving size: 1 steak
– Recipe yields: 4 servings
– Calories: 367
– Fat: 19 g
– Carbs: 1 g
– Protein: 49 g

Black Bean Salsa:
– Serving size: 1/4 recipe
– Recipe yields: 4 servings
– Calories: 116
– Fat: 7 g
– Carbs: 10 g
– Protein: 3 g
Video Rating: / 5

Protein is an essential part of a balanced diet, but sometimes its accompanied by more fat and calories than you want.

Fortunately, there are a variety of lean animal and plant sources of protein that will help you meet your quota.

Further reading: https://www.healthline.com/nutrition/lean-protein-foods

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Today I’m going to show you how to make healthy quinoa bowls 6 amazing ways! We’ve got 6 awesome variations that are easy to make, great vegan meal prep ideas and keep well in the fridge. These healthy meal prep recipes are going to become a staple in your weekly meal plan!

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Disclaimer: I partnered with Bob’s Red Mill on today’s video. I was compensated to create the recipes, but as always, all opinions are my own. Thank you for supporting me and the companies that make this channel possible!

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