Whether you are following a low-carb lifestyle or just looking to eat healthier, these dishes can help. A generous side salad or any green vegetable of your choice is the perfect accompaniment to these easy meals.
Photo by Iuliia Nedrygailova
BEEF AND VEGETABLE WRAPS
SERVES 4
8 large green cabbage leaves
2 tablespoons olive oil, divided
½ large red onion, thinly sliced
2 bell peppers (different colors), thinly sliced
1 teaspoon dried oregano
1 pound skirt or flatiron steak, thinly sliced
Kosher salt
Fresh ground black pepper
6 slices provolone cheese
In a large pot of boiling water, blanch cabbage leaves, using tongs, one at a time for 30 seconds. Remove to a paper towel-lined plate to dry. In a large skillet over medium heat, add 1 tablespoon olive oil. Add onion and bell peppers and cook until tender, about 5 minutes. Stir in oregano. Remove from skillet and set aside.
Add remaining olive oil to same skillet. Generously season steak with salt and pepper and add to skillet. Cook until seared on one side, about 3 minutes. Flip over and cook until steak is seared on the other side, about 3 minutes more. Add onions and peppers back to the skillet and stir to combine. Top mixture with cheese in an even layer. Cover skillet with a tight-fitting lid and cook until cheese is melting, about 1–2 minutes.
Place a scoop of cheesy steak in the middle of each cabbage leaf. Fold the short end up over the meat, then roll up the long side burrito-style with an opening on one end. Continue rolling all the wraps. Serve immediately.
Chef’s tip
What’s the best ratio of salt to pepper? When recipes call for salt and pepper but do not specify a certain amount, use a 2-to-1 ratio. This means using half the amount of pepper to whatever amount of salt is used. Another way to simplify this is to combine 1 cup salt and ½ cup pepper in a small, lidded jar. Shake well and keep by your cooktop whenever seasoning food. Shake well before each use.
Grilled Chicken Caprese
Photo by Gina Moore
SERVES 4
4 boneless, skinless chicken breast fillets
Kosher salt
Fresh ground black pepper
Olive oil
4 large slices mozzarella cheese, ¼-inch thick
8 fresh basil leaves
2 Roma tomatoes, sliced ¼-inch thick
2 tablespoons balsamic glaze reduction
Basil chiffonades or ribbons
On a cutting board, between two pieces of plastic film, pound chicken breasts with a mallet or the backside of a small cast-iron skillet until even in thickness. Season chicken with salt and pepper. Spray or brush a large grill pan or large skillet with oil and preheat to medium heat. Cook chicken breasts 8 minutes per side, depending on thickness, to 165 F. Place a slice of mozzarella, two basil leaves (slightly peeking out over the sides) and a tomato slice on each chicken fillet and cook an additional 2–3 minutes. Remove from heat and plate chicken on a serving platter. Sprinkle with the balsamic reduction and basil chiffonades. Serve warm.
Beef Stir Fry
Photo by Karen Hermann
SERVES 4
1½ pounds sirloin or flank steak, thinly sliced
All-purpose seasoning
2 tablespoons olive oil, divided
1 red bell pepper, cored, seeded and cut into strips
1 green bell pepper, cored, seeded and cut into strips
1 medium onion, peeled, halved and sliced crosswise
2 teaspoons minced garlic
1 teaspoon grated fresh ginger
¼ cup low-sodium soy sauce
¼ cup sherry or beef stock
1 tablespoon sugar, optional
2 tablespoons arrowroot or cornstarch
½ cup water
4 cups broccoli florets, bite-size pieces
Chopped scallions, for garnish
1 tablespoon toasted sesame seeds, optional, for garnish
Place sliced steak in a large bowl and sprinkle with seasoning. Set aside. In a large skillet over medium-high heat, add 1 tablespoon olive oil. Add peppers and onions and cook 3–4 minutes until just tender. Remove peppers to a bowl or platter. Add remaining olive oil to same skillet; add steak and cook 6–8 minutes until lightly browned. Add garlic and ginger and cook an additional minute. Remove steak to bowl with peppers.
In a medium bowl, whisk together soy sauce, sherry, sugar and arrowroot. Set aside. Wipe out skillet. Add water and let heat up. Add broccoli and cook for 5 minutes until broccoli is bright green and slightly tender. Add vegetables and meat back to the skillet and pour in soy sauce mixture. Cook 3–4 minutes or until sauce thickens. Transfer to a large serving dish and sprinkle with chopped scallions and sesame seeds.
Feta and Herb Salmon
Photo by Gwénaël Le Vot
SERVES 4
¾ cup feta cheese, crumbled, divided
¼ cup rough-chopped fresh parsley
2 tablespoons rough-chopped fresh chives
Juice of half a lemon
Kosher salt
Fresh ground black pepper
1 whole salmon fillet (half of a whole salmon)
1–2 tablespoons olive oil
1½ pounds medium asparagus stalks
Lemon wedges
Preheat oven to 400 F. Line a half sheet pan or baking pan with foil. Combine ½ cup feta, parsley, chives, lemon, salt and pepper on cutting board. Chop all ingredients thoroughly to mix. Spread on fillet and place fillet in middle of prepared pan. In a small, shallow dish, toss asparagus with salt, pepper and olive oil. Spread asparagus around the sides of salmon fillet. Bake 15–20 minutes until salmon is cooked. Do not overcook! Salmon and asparagus should be ready at same time. If salmon and asparagus will not fit in the same pan, cook asparagus separately.
Remove from oven. Place asparagus on serving platter and garnish with remaining feta. Carefully place salmon fillet on top of or alongside asparagus. Garnish with additional herbs and lemon wedges.