Recipe Tag: Virtual

Citrus Green Bean Salad with Almonds (FODMAP) – Virtual

Bring a medium sized pot of water to a boil over high heat.

Blanch green beans by boiling until they just turn bright green (about 1 minute).

Fill a bowl with ice and cover with water.

Use tongs or a slotted spoon to add green beans to the ice water to cool and stop the cooking process.

In a separate medium bowl, whisk together the lemon juice and zest, salt, pepper, and garlic.

Slowly drizzle in olive oil while whisking.

Toss the vinaigrette with the green beans and red bell pepper.

Top with the almonds and serve.

If not serving right away, keep the almonds on the side so that they do not get mushy.

Grilled Flank Steak with Chimichurri Sauce – FODMAP – Virtual

Gather all ingredients and equipment.

Preheat a grill on medium-high heat.

Evenly coat the flank steak with the oil, salt, and pepper on both sides.

Grill the steak for at least 3 minutes on each side. For a medium-rare steak, the internal temperature should reach 130-135ºF.

Remove the steak from the grill and allow it to rest for 5 minutes. Thinly slice the steak against the grain and serve 4 ounces of steak with 1 tablespoon of chimichurri.

Grilled Flank Steak with Chimichurri Sauce – FODMAP

Gather all ingredients and equipment.

Preheat a grill on medium-high heat.

Evenly coat the flank steak with the oil, salt, and pepper on both sides.

Grill the steak for at least 3 minutes on each side. For a medium-rare steak, the internal temperature should reach 130-135ºF.

Remove the steak from the grill and allow it to rest for 5 minutes. Thinly slice the steak against the grain and serve 4 ounces of steak with 1 tablespoon of chimichurri.

Simple Baked Fish – Virtual

Gather all ingredients and equipment.

Preheat oven to 400°F (200°C).

Portion fish into 4 ounce portions.

Coat fish on each side with olive oil, chili powder, salt, and pepper. Place fish on a parchment- or foil-lined tray.

Bake fish in oven until opaque and it flakes with a fork, about 10-15 minutes (depending on the thickness of the fish). Do not overcook fish as it will become dry.

Remove fish from the oven and top with lime juice and cilantro before serving.

Five Treasure Quinoa – Virtual

Gather all ingredients and equipment.

Heat oil in medium pot over medium-high heat. Once hot, add the onion and cook until translucent and soft, 3-4 minutes.

Add quinoa, wine, stock, rosemary, and dried apricots. Bring to boil. Cover and reduce heat to simmer for about 15 minutes or until quinoa is soft and all liquid is absorbed.

While quinoa is cooking, toast walnuts until golden brown and fragrant, about 5 minutes, in a small pan over medium-high heat, stirring frequently.

Once quinoa is tender, remove rosemary stem and discard, then fluff quinoa. Gently fold in remaining ingredients.

Garnish with green onion. Serve.

Avocado Toast – Virtual

For the Toast

Gather all ingredients and equipment.

Toast bread in toaster or oven until golden brown.

Scoop avocado meat from the avocado and lightly mash on toast with a fork, spreading evenly across toast.

Squeeze lemon juice over avocado toast and top with seasonings.

For the Poached Egg

Bring a medium pot of water to a brisk simmer with bubbles coming to the surface but lighter than a rolling boil.

Crack the egg into a small measuring cup.

Add vinegar to water and swirl water in a circle around pot.

Ease the egg into the water using the measuring cup to carefully lower the egg into the pot and tip it out into the water.

Cook for 3 to 4 minutes until white is firm and yolk is runny. Remove with slotted spoon and pat dry.

Top avocado toast with warm poached egg. Serve.

Butternut Squash and White Bean Quesadilla – HmF – Virtual

Gather all ingredients and equipment.

Preheat oven to 400°F (200°C).

Prepare a sheet pan lined with foil, and lightly spray with cooking spray. Place butternut squash (with seeds removed) on pan, and bake 30 minutes or until soft.

Puree squash with milk in blender until smooth then set aside.

In a bowl, toss garlic, beans, cumin, oregano, salt, and pepper.

Heat oil in the pan over medium heat. Once hot, add the bean mixture to the pan. Cook for 1 to 2 minutes. Add half of the reserved bean liquid. Allow to cook and mash about half the beans until slightly thickened, about 8 minutes. Remove from heat and stir in cilantro.

Lay corn tortillas on flat surface then top with 1/4 cup of butternut squash puree and 1/4-1/2 cup of cannellini bean mixture.

Sprinkle top of mixture with 1 tablespoon of cheese, then top with another corn tortilla and press gently.

Heat a large skillet over medium heat and coat with pan spray. Place quesadillas in the skillet one at a time, working in batches if needed. Cook each side for about 3 minutes, until goldren brown. Before flipping the quesadillas, spray the tops with pan spray to ensure both sides brown evenly.

Alternate Cooking Method: Arrange quesadillas in a single layer on a baking sheet. Bake in the oven until cheese is melted and edges are crisp, flipping half way through, about 8-12 minutes.