How To Prepare
PREPARATION
Bring a large saucepan of lightly salted water to a boil. Add lima beans, garlic and crushed red pepper; cook until the beans are tender, about 10 minutes. Remove from heat and let cool in the liquid.
Drain the beans and garlic. Transfer to a food processor. Add oil, lemon juice, cumin, and pepper; process until smooth. Scrape into a bowl, stir in mint, cilantro and dill.
TIPS & NOTES
Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 6 months.
Print Recipe
Lima Bean Spread with Cumin Herbs
How To Prepare
Preheat broiler.
Combine 1 teaspoon cumin and 1/2 teaspoon red pepper; sprinkle evenly over steak. Place steak on a broiler pan coated with cooking spray; broil 10 minutes or until desired degree of doneness, turning once. Cut steak diagonally across grain into thin slices.
Heat oil in a large nonstick skillet over medium heat. Add garlic and jalapeño to pan; cook 1 minute. Add remaining 1/4 teaspoon cumin, and tomatoes to pan; cook 3 minutes or until tomatoes begin to soften. Remove from heat; stir in cilantro. Serve tomato topping with steak.
Print Recipe
Broiled Flank Steak with Warm Tomato Topping
How To Prepare
1. Place potato in a microwave-safe dish. Spray potato with cooking spray, and sprinkle with salt and pepper. Add 2 tablespoons water; cover and microwave on HIGH 5 minutes or until tender.
2. Combine lime juice, oil, Splenda, and ginger in a small bowl; stir well with a whisk.
3. Combine potato, lettuce, chicken, mint, and cilantro in a large bowl. Add dressing; toss gently to coat.
Print Recipe
Indian Chicken Salad
How To Prepare
1. Combine 1 cup boiling water and chile in a small bowl; let stand 10 minutes or until hydrated. Drain; finely chop chile. Combine chile, 1 tablespoon oregano, 1 tablespoon juice, oil, and 1 teaspoon cumin in a zip-top plastic bag. Mince 4 garlic cloves; add to bag. Add steak to bag; seal. Shake to coat; refrigerate 1 hour.
2. Preheat oven to 450°.
3. Crush remaining 4 garlic cloves. Arrange crushed garlic, onion, and tomatillos in a single layer on a baking sheet coated with cooking spray; lightly coat vegetables with cooking spray. Bake at 450° for 20 minutes or until charred. Combine tomatillo mixture, remaining 2 tablespoons oregano, remaining 1 tablespoon juice, remaining 1/2 teaspoon cumin, 1/4 teaspoon pepper, and Splenda in a blender; process until smooth, scraping sides.
4. Preheat the grill to high heat.
5. Remove steak from bag; sprinkle both sides of steak evenly with remaining 1/2 teaspoon pepper. Place steak on grill rack coated with cooking spray. Grill 2 minutes on each side or until a thermometer inserted into the thickest portion of steak registers 135° or until desired degree of doneness. Let steak stand 10 minutes. Cut steak diagonally across grain into thin slices. Place 3 ounces steak on each of 4 plates. Top each serving with about 3 tablespoons sauce; sprinkle each serving with 1 1/2 teaspoons cilantro.
Print Recipe
Grilled Skirt Steak and Roasted Tomatillo Sauce
How To Prepare
1. Place a foil-lined jelly-roll pan in oven. Preheat oven to 450°.
2. Combine first 8 ingredients in a large bowl; stir gently just until blended. Cover and chill 30 minutes. Divide pork mixture into 20 equal portions; shape each portion into a meatball. Arrange meatballs in a single layer on preheated pan. Bake at 450° for 20 minutes or until done.
3. Cook noodles according to package directions; drain. Rinse noodles under cool water; drain. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and crushed red pepper; cook 5 minutes, stirring occasionally. Add noodles; toss. Place 1 3/4 cups noodle mixture on each of 4 plates; top each serving with 5 meatballs. Sprinkle each serving with 2 tablespoons green onions.
Print Recipe
Gingery Pork Meatballs with Noodles
How To Prepare
1. Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. Add broth and next 3 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro;
Print Recipe
Fall Vegetable Curry
How To Prepare
1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle 1/4 teaspoon chipotle chile powder evenly over chicken; add chicken to pan. Cook for 6 minutes on each side or until done, and remove from heat.
2. Combine cucumber, tomatoes, onion, and remaining ingredients in a medium bowl, tossing well. Serve with chicken.
Print Recipe
Chicken Breasts with Tomato, and Cucumber Salsa
