How To Prepare
Combine lemon zest, lemon juice, oil, oregano, sage, chives, and pepper in a large bowl. Reserve 2 tablespoons of the dressing in a small bowl. Add beans, tomatoes and celery to the large bowl; toss well.
Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
Thread shrimp onto 6 skewers. (If using a grill pan, you don’t need to skewer the shrimp.)
Oil the grill rack (see Tip) or the grill pan. Grill the shrimp until pink and firm, turning once, about 4 minutes total. Serve the shrimp on the white bean salad, drizzled with the reserved dressing.
TIPS & NOTES
Make Ahead Tip: Cover and refrigerate the salad and shrimp separately for up to 1 day. | Equipment: Six 8- to 10-inch skewers
Note: Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught. Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you’re getting the size you want.
Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
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Grilled Shrimp Skewers over White Bean Salad
How To Prepare
Heat 2 teaspoons oil in a large skillet over medium heat. Add half the beef and brown on all sides, turning frequently, about 5 minutes. Transfer to a 6-quart slow cooker. Drain any fat from the pan. Add the remaining 2 teaspoons oil and brown the remaining beef. Transfer to the slow cooker.
Return the skillet to medium heat, add mushrooms and cook, stirring often, until they give off their liquid and it evaporates to a glaze, 5 to 7 minutes. Sprinkle flour over the mushrooms; cook undisturbed for 10 seconds, then stir and cook for 30 seconds more. Pour in ale (or beer); bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling, about 3 minutes. Transfer the mushroom mixture to the slow cooker.
Add onion, garlic, mustard, caraway seeds, pepper and bay leaf to the slow cooker. Stir to combine.
Put the lid on and cook on low until the beef is very tender, about 8 hours. Discard the bay leaf before serving.
TIPS & NOTES
Make Ahead Tip: Prepare through Step 3; cover and refrigerate for up to 1 day before cooking.
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Flemish Beef Stew
How To Prepare
PREPARATION
Preheat grill to medium-high.
Place beef, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, and pepper in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick.
Combine the remaining 1/2 cup cilantro, lime juice and chipotle in a small bowl.
Peel the roasted peppers, halve lengthwise and remove the seeds.
Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 165°F, about 6 minutes per side.
Assemble the burgers on Butter Lettuce leaves with the chipotle seasoning, half a roasted pepper, cabbage, tomato and onion.
TIPS & NOTES
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Fajita Burgers
How To Prepare
Whisk vinegar, oil, dill (or oregano), garlic powder, and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, and onion; toss to coat.
TIPS & NOTES
Tip: If you don’t have cooked chicken, poach 1 pound chicken breasts for this recipe. Place boneless, skinless chicken breasts in a medium skillet or saucepan. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.
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Chopped Greek Salad with Chicken
How To Prepare
1
Preheat oven to 350°F. Coat a baking sheet with cooking spray.
2
Place 1/4 cup potato flour on a large plate. Place egg whites in a shallow dish. Whisk 1/2 cup potato flour and paprika in another shallow dish. Season both sides of steak with 1/2 teaspoon pepper. Dredge the steak in the flour, shaking off excess; dip in the egg whites, then dredge in the seasoned flour mixture.
3
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add 2 pieces of the steak; cook until browned on both sides, turning once, 3 to 5 minutes total. Transfer the steak to the prepared baking sheet and repeat with the remaining 1 tablespoon oil and 2 pieces of steak. Transfer the baking sheet to the oven and bake until cooked through, about 10 minutes.
4
Meanwhile, add broth to the pan and boil over medium-high heat, stirring occasionally, until reduced to about 1 cup, 3 to 5 minutes. Whisk water and the remaining 1 tablespoon cornstarch until smooth. Remove the pan from the heat and stir in the cornstarch mixture. Return to the heat and cook, stirring, until thickened, 1 to 2 minutes. Stir in half-and-half; season with the remaining 1/4 teaspoon salt and pepper. Serve the steak topped with the gravy.
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Chicken-Fried Steak Gravy Light
How To Prepare
1
Place flour in a shallow dish. Sprinkle chicken with pepper. Dredge the chicken in the flour (reserve excess flour). Heat 3 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until golden on the first side, 2 to 4 minutes. Reduce heat to medium, turn the chicken and cook until the other side is golden, 2 to 4 minutes more. Transfer to a plate.
2
Add the remaining 2 teaspoons oil to the pan and heat over medium heat. Add shallots and cook, stirring, until just starting to brown, 2 to 3 minutes. Add grapes and cook, stirring occasionally, until just starting to brown, 2 to 3 minutes. Sprinkle with 5 teaspoons of the reserved flour; stir to coat. Add wine and broth; bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring occasionally and scraping up any browned bits, until the sauce is reduced and thickened, about 8 minutes. Stir in parsley.
3
Return the chicken to the pan, turning to coat with sauce, and cook until heated through, about 2 minutes. Serve with the sauce.
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Chicken Cutlets with Grape-Shallot Sauce
How To Prepare
Season chicken with pepper on both sides.
Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute.
Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
TIPS & NOTES
Tip: It’s difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast—the “tender”—removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers.
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Chicken Breasts with Mushroom Sauce
