How To Prepare
Bring 1 inch of water to a boil in a large saucepan. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 minutes.
Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds. Add shrimp and cook until pink and opaque, about 2 minutes per side. Stir in beans, vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 1/4 cup parsley.
Divide the green beans among 6 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup parsley.
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Paprika Shrimp Green Bean Saute
How To Prepare
PREPARATION
Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium heat. Add bell pepper and cook until tender, about 2 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 seconds. Transfer to a plate. Wipe out the pan.
Whisk egg whites in a medium bowl. Stir in artichoke hearts, oregano, pepper and the bell pepper mixture.
Set a rack about 4 inches from the heat source; preheat the broiler.
Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes.
Slide the frittata onto a platter and cut into wedges.
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Artichoke Red Pepper Frittata
How To Prepare
Spray or wipe an oven safe pan with a VERY thin coat of olive oil. Set burner to medium heat. Add zucchini and onion to skillet; cook, stirring often, for 1 minute. Cover and reduce heat to medium-low; cook, stirring occasionally, until the zucchini is tender, but not mush…3 to 5 minutes. Add tomatoes, mint, basil, 1/8 teaspoon garlic powder and a grinding of pepper; increase heat to medium-high and cook, stirring, until the moisture has evaporated, 30 to 60 seconds.
2
Whisk 5 egg whites, the remaining 1/8 teaspoon garlic powder and a grinding of pepper in a large bowl until blended. Add the zucchini mixture; stir to combine.
3
Preheat the broiler.
4
Wipe out the pan and coat with olive oil and place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg whites will flow to the edges.
5
Place the pan under the broiler and broil until the frittata is set and the top is golden, 1 1/2 to 2 1/2 minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve.
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Zucchini Frittata
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.
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Lima Bean Spread with Cumin Herbs
How To Prepare
1
Place potato flour in a large bowl.
2
Add blueberries, vinegar, mustard, Worcestershire, garlic, and pepper to a food processor; process until pureed. Scrape into the bowl with the flour. Add ground beef and mix well with a potato masher. Divide the mixture into four equal portions; form into 1/2-inch-thick patties, about 4 inches in diameter.
3
Meanwhile, preheat broiler or heat an indoor or outdoor grill to medium-high. If using the broiler, coat a broiler pan with cooking spray. If using a grill, oil the grill rack by rubbing it with an oil-soaked paper towel. Cook patties until browned and no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted in the center should register 160°F. Serve immediately on butter lettuce leaves as wraps.
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Blueberry-Beef Burgers
How To Prepare
1
Combine tuna, beans, tomatoes, scallions, oil, lemon juice, and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.
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Tuscan-Style Tuna Salad
How To Prepare
1
Combine broth, water, pasta, chickpeas, scallion whites and nutmeg in a Dutch oven; cover and bring to a boil over high heat. Uncover and boil for half as long as directed by the pasta package, 3 to 5 minutes.
2
Stir in arugula and cook until wilted, about 1 minute. Reduce heat to low. While stirring the soup constantly, slowly add egg whites; cook for 2 minutes. (The cooked egg whites will look like feathery strands.) Season with pepper and stir in the scallion greens and lemon juice.
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Italian Egg-Drop Soup
How To Prepare
1
Heat oil in a medium saucepan over medium heat. Add apple, potato, onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. Stir in sage, paprika and pepper; cook for 30 seconds. Pour in broth and bring to a simmer. Reduce heat, cover, and gently simmer until the potato is tender when pierced with a fork, 10 to 15 minutes.
2
Transfer the soup to a large blender or food processor and process until smooth. (Use caution when pureeing hot liquids.) Garnish with celery leaves, if desired
3
Add cooked chicken breast and serve
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Hungarian Chicken Apple Soup
How To Prepare
Whisk lemon juice, oil, garlic powder and pepper in a large bowl. Add romaine, tomatoes and olives; toss to coat. Add tuna and toss again.
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Chopped Salad al Tonno
