Summer Fest Easy Appetizer or Salad: Tomatoes with Basil Drizzle
August 24, 2010
I love serving fresh tomatoes this time of year instead of a salad. Since Summer Fest 2010 features tomatoes for its last week, I thought this was a perfect healthy and easy side dish or salad while tomatoes are at their peak. Add some thinly sliced mozzarella if you wish, or leave as is. This basil drizzle is also wonderful served over grilled chicken, steak, shrimp or pork. See Margaret and Away to Garden for more information on Summer Fest.
Fresh Tomatoes with Basil Drizzle
Prep:
10 minutes
Yield:
4 servings
Ingredients
2 cups packed fresh basil leaves
1/3 cup extra virgin olive oil
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon sea salt
1 garlic clove
2 vine ripe red tomatoes, thinly sliced
2 yellow tomatoes, thinly sliced
1/3 cup extra virgin olive oil
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon sea salt
1 garlic clove
2 vine ripe red tomatoes, thinly sliced
2 yellow tomatoes, thinly sliced
Preparation
1. In a blender or food processor, combine basil, olive oil, lemon juice, salt and garlic, blending until smooth. Drizzle over sliced tomatoes.
5 Responses to “Summer Fest Easy Appetizer or Salad: Tomatoes with Basil Drizzle”
Aimee @ Simple Bites says:
August, 25 2010at 08:26 am
Mmm, I am loving this summer fest theme! I actually have tons of basil to use up...so Lunch!
Here's what cooking in the tomato department over at Simple Bites:
Sow-Roasted Cherry Tomatoes!
http://www.simplebites.net/slow-roasted-cherry-tomatoes-a-simple-summer-appetizer/
14 Simple Ways to Enjoy Ripe Tomatoes:
http://www.simplebites.net/14-simple-ways-to-enjoy-ripe-tomatoes/
Enjoy!
marla {family fresh cooking} says:
August, 25 2010at 05:39 am
This is such a nice basil sauce to put over everything. I would enjoy it over fish, meats as well as these summer ripe tomatoes.
Here is my contribution to Summer Fest this week:
Bacon Guacamole Salsa
http://su.pr/1kaInH
Alison says:
August, 25 2010at 08:43 am
Yum! Nothing like keeping it simple to let the fresh flavors shine through.
Brett says:
August, 25 2010at 09:49 am
I love a simple, fresh dish. My first year w/ a little container garden and have another round of cherokee purple (I think that's what they're called) heirloom tomatoes coming in and fresh basil growing like crazy. We'll put this together when the tomatoes finish ripening.
Elizabeth says:
August, 26 2010at 11:53 am
I made this last night and it was incredible! Everyone was raving how simple but how fabulous it was!
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Summer Fest 2010: Green Beans with Cilantro and Pine Nuts
August 11, 2010
I love cooking fresh vegetables in the summertime and love being a part of the Summerfest 2010 community where bloggers feature recipes for certain produce for the next few weeks. To participate, read more about Summer Fest on Away to Garden from Margaret. This week’s theme features beans, greens and herbs, whichever you choose. My recipe for Green Beans with Cilantro and Pine Nuts is so easy and light. I added some leftover corn from grilling out the night before, but this recipe is great with or without it. The fresh lime juice and pine nuts add great flavor to this simple side dish.
Green Beans with Cilantro and Pine Nuts
Prep:
15 minutes
Cook:
10 minutes
Yield:
4 servings
Ingredients
1 pound green beans trimmed
1 teaspoon olive oil
1 cup corn kernels, cooked
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 tablespoon pine nuts, toasted
1 teaspoon olive oil
1 cup corn kernels, cooked
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 tablespoon pine nuts, toasted
Preparation
1. Bring a large saucepan of lightly salted water to a boil. Add green beans and cook, uncovered, 5 to 7 minutes or until tender but still crisp. Drain.
2. Heat oil in a large nonstick skillet. Add beans, corn, salt, pepper, lime juice, cilantro and pine nuts. Cook 2 minutes or until heated through. Serve immediately.
2. Heat oil in a large nonstick skillet. Add beans, corn, salt, pepper, lime juice, cilantro and pine nuts. Cook 2 minutes or until heated through. Serve immediately.
4 Responses to “Summer Fest 2010: Green Beans with Cilantro and Pine Nuts”
kay jacoby says:
August, 11 2010at 01:20 pm
Can't wait to try this... soon!
One Hungry Mama says:
August, 11 2010at 01:38 pm
Green beans and cilantro--I've never tried this combo before. Can't wait to give it a go!
I've posted a Hungry Mama round up of mostly greens and one herb recipe here:
Hungry Mama Summer Fest Greens recipes
You'll find Polenta Creamed Spinach, Hand-Held Spinach Pies (w/ a no-cook filling--so easy!), Chard & Mushroom Enchiladas, Kale Chips (really, though, my recipe has a kick that takes these up a notch!) and Tarragon Blackberry Grapefruit pops. Phew!
Enjoy!
Caroline Wright says:
August, 12 2010at 05:22 pm
This looks delicious-- and thanks for stopping by my blog to add this to the Summer Fest party! My addition this week was this Wax and Butter Bean Herbed Salad:
http://www.thewrightrecipes.com/savory/summer-fest-herbs-greens-beans
Can't wait to see what you cook up next week for stone fruit!
marla {family fresh cooking} says:
August, 11 2010at 02:53 pm
Amazing how fresh veggies don't need much at all. Your ingredients here are fresh, light and perfectly summer. Great addition of pine nuts & cilantro. Summer fest is a blast, huh!
Here is my recipe for this weeks Summer Fest, I highlighted Basil:
Grilled Cheese Bruschetta
http://www.familyfreshcooking.com/2010/08/10/mozzarella-basil-tomato-grilled-cheese-bruschetta/
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Summer Fest 2010: Fresh Corn, Cherry Tomatoes and Basil
August 04, 2010
One big job of a recipe developer and blogger is to consistently read as many food blogs as I can. I found out about a wonderful summer blog event that started last week from one of my favorites, White On Rice Couple’s blog. They are part of Summer Fest Community which is in it’s 3rd year celebrating the peak harvest season of produce. This idea was created by Margaret Roach and Deb Puchalla. For the next several weeks, talented bloggers are sharing their recipes or growing tips for ingredients and produce. Margaret Roach from A Way to Garden has chosen to feature corn this week. I love this Corn-Tomato and Basil side dish using fresh corn, cherry tomatoes, basil and Parmesan. Feel free to cook your corn on the grill or however you like. I roasted mine in the oven while I was reading some of my favorite food blogs. For more information on Summer Fest, visit http://awaytogarden.com/3d-annual-summer-fest-starts-wednesday
Fresh Corn-Tomatoes and Basil
Prep:
15 minutes
Cook:
25 minutes
Yield:
4 servings
Ingredients
6 ears corn, husks removed (I used 3 white, 3 yellow)
1 tablespoon olive oil
1 pint cherry tomatoes, cut into fourths
2 tablespoons chopped fresh basil
1/8 teaspoon freshly ground pepper
1 tablespoon freshly grated Parmesan
1 tablespoon olive oil
1 pint cherry tomatoes, cut into fourths
2 tablespoons chopped fresh basil
1/8 teaspoon freshly ground pepper
1 tablespoon freshly grated Parmesan
Preparation
1. Preheat oven to 450F.
2. Wrap corn in aluminum foil and roast in preheated oven 20 minutes or until tender. Let cool slightly. Cut corn off cob.
3. Heat olive oil in a large skillet over medium heat. Add corn and saute 2 minutes. Add tomatoes and cook 2 minutes more or until slightly tender. Sprinkle with pepper and top with basil and Parmesan cheese, right before serving. Serve immediately.
2. Wrap corn in aluminum foil and roast in preheated oven 20 minutes or until tender. Let cool slightly. Cut corn off cob.
3. Heat olive oil in a large skillet over medium heat. Add corn and saute 2 minutes. Add tomatoes and cook 2 minutes more or until slightly tender. Sprinkle with pepper and top with basil and Parmesan cheese, right before serving. Serve immediately.
6 Responses to “Summer Fest 2010: Fresh Corn, Cherry Tomatoes and Basil”
Shelly says:
August, 12 2010at 07:23 pm
Oh my goodness! Anyone who reads this and does not make this recipe this week has missed out on one of the best recipes of the summer! Absolutely delicious! Fantastic, Allison!
Louise Mellor says:
August, 06 2010at 09:17 pm
I love the simplicity of your recipe, keep it fresh I agree. Recipe developer? What does that mean exactly? I am a professional chef who recently stepped out of the kitchen into this world of blogging. Met Marla from family fresh and my interest in blogging... is ever increasing. Summer Fest~ Grilled Corn Serrano Salsa with Cumin Lime Vinaigrette
Alison Lewis says:
August, 07 2010at 01:53 pm
Louise,
I create recipes for national food magazines and food companies.I have had my own company for 8 years. For more information, see "about" on my site!
Nicole says:
August, 04 2010at 08:01 pm
Love simple recipes like this. Looks delicious!
Ranjani says:
August, 04 2010at 09:36 pm
Yum - looks like a great way to use summer produce!
marla {family fresh cooking} says:
August, 05 2010at 08:21 am
Summer Fest is such a great way to be a part of our food blog community! So glad to see you participating. I will post my recipe tomorrow at which point you should link back to yours in my comments. Your recipe looks great :) xo
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Crisp, Fresh and Flavorful: Basil-Citrus Shrimp Salad
July 21, 2010
I’m on a main-dish salad kick this week since it’s so hot outside. I’m also so busy developing and testing recipes for a Christmas project for a major brand. It is so fun to think about Christmas and smell holiday dishes cooking in my kitchen in July. Testing heavier recipes for work makes me want something really light and healthy for dinner. This recipe is one of my favorites for this time of year. I love the freshness of grapefruit, oranges and basil served with the shrimp. When I make this, it’s gone within minutes. It’s very low in carbs, fat, calories and gluten-free.
Basil-Citrus Shrimp Salad
Prep:
20 minutes
Cook:
5 minutes
Yield:
4 to 6 servings
Ingredients
1 1/2 pounds unpeeled, medium-size shrimp (*Frozen shrimp, thawed may be used)
2 tablespoons diced shallots or purple onion
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground pepper
6 cups romaine lettuce leaves
1 cup pink grapefruit sections (about 1 large)
1 cup orange sections (about 1 large)
3 tablespoons chopped fresh basil
2 tablespoons diced shallots or purple onion
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground pepper
6 cups romaine lettuce leaves
1 cup pink grapefruit sections (about 1 large)
1 cup orange sections (about 1 large)
3 tablespoons chopped fresh basil
Preparation
1. Bring 11/2 quarts water to boiling. Add shrimp; cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel, devein, remove tails and chill.
2. In a large bowl combine shallots, lemon juice, Dijon and pepper. Add shrimp; tossing gently to coat.
3. Line a large serving bowl or platter with lettuce leaves and spoon shrimp in center. Add grapefruit and oranges; top with fresh basil.
2. In a large bowl combine shallots, lemon juice, Dijon and pepper. Add shrimp; tossing gently to coat.
3. Line a large serving bowl or platter with lettuce leaves and spoon shrimp in center. Add grapefruit and oranges; top with fresh basil.
2 Responses to “Crisp, Fresh and Flavorful: Basil-Citrus Shrimp Salad”
marla (family fresh cooking) says:
July, 21 2010at 08:47 am
Great addition of citrus in this salad. I usually have salads for lunch, will add this one to the menu! xo
Margo says:
July, 22 2010at 12:43 pm
This salad sounds refreshing. I'm having such fun collecting citrus recipes today - everyone has such great ideas. So when I make those scandalous citrus cupcakes, I can know that I have saved up come calories by eating this salad. Sounds like a win-win to me.
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Good For You Weeknight Recipe: Healthy Taco Salad
July 18, 2010
People ask me all of the time for healthier versions of recipes, and this is one of my all-time favorite main-dish salads. This Healthy Taco Salad recipe has only 184 calories, 4 grams of fat and 19 carbohydrates per serving. It’s so easy starting with a homemade taco seasoning blend for the beef and homemade baked corn tortilla strips. This recipe can also be gluten-free substituting gluten-free tortillas and gluten-free salsa. Enjoy for a simple, healthy weeknight dinner.
Healthy Taco Salad
Prep:
20 minutes
Cook:
25 minutes
Yield:
4 servings
Ingredients
3 (6-inch) corn tortillas
Cooking spray
11/4 teaspoon paprika, divided
3/4 pound extra lean ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/2 cup water
6 cups iceberg lettuce
3 Roma tomatoes, chopped
1/2 cup chopped red onion
1/2 cup salsa
4 tablespoons nonfat Greek yogurt
Avocado (optional)
For Gluten-free option, purchase gluten-free tortillas and gluten-salsa
Cooking spray
11/4 teaspoon paprika, divided
3/4 pound extra lean ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/2 cup water
6 cups iceberg lettuce
3 Roma tomatoes, chopped
1/2 cup chopped red onion
1/2 cup salsa
4 tablespoons nonfat Greek yogurt
Avocado (optional)
For Gluten-free option, purchase gluten-free tortillas and gluten-salsa
Preparation
1. Preheat oven to 350°F. Cut each tortilla into 8 wedges and arrange wedges in a single layer on a baking sheet. Coat wedges with cooking spray and sprinkle with 1/4 teaspoon paprika. Bake 15 minutes or until lightly browned and crisp. Let cool.
2. In a large nonstick skillet, cook beef over medium-high heat until browned, stirring to crumble. Stir in chili powder, remaining paprika, cumin, garlic powder and salt, mixing well. Add 1/2 cup water. Reduce heat, and simmer 5 minutes, stirring occasionally or until water has evaporated.
3. On each of 4 individual serving plates, arrange lettuce. Top evenly with ground beef, tomatoes, onion and tortilla wedges. Top with salsa, Greek yogurt, and avocado, if desired.
2. In a large nonstick skillet, cook beef over medium-high heat until browned, stirring to crumble. Stir in chili powder, remaining paprika, cumin, garlic powder and salt, mixing well. Add 1/2 cup water. Reduce heat, and simmer 5 minutes, stirring occasionally or until water has evaporated.
3. On each of 4 individual serving plates, arrange lettuce. Top evenly with ground beef, tomatoes, onion and tortilla wedges. Top with salsa, Greek yogurt, and avocado, if desired.
5 Responses to “Good For You Weeknight Recipe: Healthy Taco Salad”
Alison Lewis says:
July, 19 2010at 09:20 am
Thanks be sure to check out http://quickmealhelp.com and http://healthymomskitchen.com
marla (family fresh cooking) says:
July, 20 2010at 09:26 am
Yes, this is the perfect healthy taco. We love non fat greek yogurt for everything over here. xo
Alison Lewis says:
July, 20 2010at 09:29 am
Thanks! Be sure to check out Marla's awasome blog at http://familyfreshcooking.com
Christine says:
July, 19 2010at 09:12 am
Thanks so much for the idea -- we're going to have this tonight for dinner. We have a biz day and I was just thinking 'what to make' when your email popped into my inbox! Sounds delish!
Nisha says:
July, 18 2010at 03:54 pm
Hey Alison, this looks fabulous! I'm not a huge fan of ground beef, but I love taco salad. This is going on the menu plan next week. Thanks :)
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Weeknight Summer Dinner in a Pinch: Steak Fajita Salad
July 05, 2010
Since summer began, things seem (and are) busier than ever. Trying to work at home with 3 kids is always a challenge. Some days, dinnertime becomes a last minute thought. This recipe for Steak Fajita Salad is one of my “in a pinch” recipes. My kids love these, and they wrap the steak and vegetables in flour tortillas. I serve mine over lettuce (trying to skip the carbs). I dollop mine with nonfat Greek yogurt for some extra protein and a great substitute for sour cream.
Note: for the Fajitas seasoning, I used McCormick.
Fajita Steak Salad
Prep:
20 minutes
Cook:
7 minutes
Yield:
4 to 6 servings
Ingredients
13/4 pound hanger steak, cut into 1-inch pieces
4 tablespoons fresh lime juice
1/2 (1.12-ounce) package fajitas seasoning
6 cups romaine lettuce leaves
1 cup each thinly sliced red and green peppers
1 large tomato, sliced
1/2 purple onion, thinly sliced
1 (15-ounce) can black beans, rinsed and drained
Greek Yogurt or light sour cream, salsa, chopped fresh cilantro
4 tablespoons fresh lime juice
1/2 (1.12-ounce) package fajitas seasoning
6 cups romaine lettuce leaves
1 cup each thinly sliced red and green peppers
1 large tomato, sliced
1/2 purple onion, thinly sliced
1 (15-ounce) can black beans, rinsed and drained
Greek Yogurt or light sour cream, salsa, chopped fresh cilantro
Preparation
1. Place steak in a large shallow dish. Drizzle lime juice over steak and sprinkle evenly with fajita seasoning; let stand at least 15 minutes, tossing occasionally. If you have time, cover and marinate in the refrigerator up to 8 hours.
2. Heat a large nonstick skillet over medium-high heat. Cook steak 5 to 7 minutes, stirring often until beef is browned. Add peppers, tomatoes and onion and cook over medium-high heat 3 minutes or until tender.
3. Serve steak and vegetables over lettuce leaves (or flour tortillas). Top with black beans and desired toppings. Serve immediately.
2. Heat a large nonstick skillet over medium-high heat. Cook steak 5 to 7 minutes, stirring often until beef is browned. Add peppers, tomatoes and onion and cook over medium-high heat 3 minutes or until tender.
3. Serve steak and vegetables over lettuce leaves (or flour tortillas). Top with black beans and desired toppings. Serve immediately.
4 Responses to “Weeknight Summer Dinner in a Pinch: Steak Fajita Salad”
Heather says:
July, 06 2010at 06:44 pm
Are there other names for "hanger" steak? London broil?
Cookin' Canuck says:
July, 06 2010at 01:11 pm
I love this kind of quick meal. Summertime, while I love being able to spend more time with the kids, definitely makes dinner prep more challenging.
Jon Lewis says:
July, 06 2010at 09:10 am
It worked great with Hanger Steak. The kids ate every bit.
Christine says:
July, 06 2010at 11:08 am
Yum, this sounds easy and delish -- my favorite kind of meal! Summer has been so busy here too (doesn't it get crazy working from home?!). Thanks for the great dinner salad!
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Summer Easy Dinner: Glazed Pork with Peach Salsa
June 21, 2010
Try Pork with Peach Salsa for a quick summer weeknight meal. This recipe is so easy using peach preserves and honey as a glaze over the pork. I use boneless pork loin chops because they cook so quickly, perfect for busy people. Feel free to grill the pork outdoors, inside in a grill pan or even nonstick skillet. This Peach Salsa is wonderful and filled with fresh peaches, cilantro, purple onion and lime juice. If you don’t eat pork, feel free to subsitute boneless chicken breasts, or I prefer chicken cutlets because they are thinner and cook even quicker.
Glazed Pork with Peach Salsa
Prep:
20 minutes
Cook:
13 minutes
Yield:
4 servings
Ingredients
1 cup peach preserves
1 tablespoon honey
11/2 pound boneless pork chops
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
2 large fresh peaches, seeded, chopped (about 11/2 cups) and divided
1 tablespoon fresh lime juice
1 tablespoon honey
1 tablespoon finely chopped red onion
2 teaspoon finely chopped fresh cilantro
1/4 teaspoon chipotle seasoning
1 tablespoon honey
11/2 pound boneless pork chops
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
2 large fresh peaches, seeded, chopped (about 11/2 cups) and divided
1 tablespoon fresh lime juice
1 tablespoon honey
1 tablespoon finely chopped red onion
2 teaspoon finely chopped fresh cilantro
1/4 teaspoon chipotle seasoning
Preparation
1. Preheat grill, grill pan or large skillet to medium-high heat.
2. Combine preserves and honey in a small saucepan over low heat, stirring for 5 minutes. Remove from heat and set aside
3. Place pork in a shallow dish; season with salt and red pepper flakes. Brush peach preserve mixture over pork, tossing well to coat. Let stand 10 minutes at room temperature.
4. In a separate bowl, combine remaining peaches and remaining ingredients; set aside.
5. Remove pork from preserve mixture and place pork on a lightly greased grill rack coated with cooking spray. Grill over medium-high heat 4 minutes on each side or until done. Serve with fresh Peach Salsa.
2. Combine preserves and honey in a small saucepan over low heat, stirring for 5 minutes. Remove from heat and set aside
3. Place pork in a shallow dish; season with salt and red pepper flakes. Brush peach preserve mixture over pork, tossing well to coat. Let stand 10 minutes at room temperature.
4. In a separate bowl, combine remaining peaches and remaining ingredients; set aside.
5. Remove pork from preserve mixture and place pork on a lightly greased grill rack coated with cooking spray. Grill over medium-high heat 4 minutes on each side or until done. Serve with fresh Peach Salsa.
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Healthy Protein-Packed Salad: Edamame-Corn Salad
June 14, 2010
Edamame have become increasingly popular, and my kids honestly love them. Edamame is an excellent source of low-calorie protein, fiber and even iron. This recipe for Edamame-Corn Salad is so light and wonderful using fresh ingredients such as corn, tomatoes, fresh basil and chives. It’s so easy to prepare, but you might want to double it. It goes really fast!
By the way, the incredible pottery in this photo is my absolute favorite from Earthborn Pottery. If you live in Alabama, it can be purchased at The Cook Store in Mountain Brook.
Edamame-Corn Salad
Prep:
20 minutes
Yield:
4 servings
Ingredients
12 oz fresh or frozen shelled edamame (about 2 cups), thawed, cooked and cooled
2 ears fresh corn kernels, cooked and cut off ears (about 1/2 cup)
1 cup chopped fresh tomato
2 tablespoons chopped fresh chives
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon olive oil
3/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 cup chopped fresh basil leaves
2 ears fresh corn kernels, cooked and cut off ears (about 1/2 cup)
1 cup chopped fresh tomato
2 tablespoons chopped fresh chives
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon olive oil
3/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 cup chopped fresh basil leaves
Preparation
1. Combine edamame, corn, tomatoes, chives, garlic, vinegar, olive oil, salt and pepper in a large bowl, mixing well. Chill at least 30 minutes. Top with basil before serving, tossing gently.
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Gluten-Free, Low Carb and Low Calorie: Flank Steak with Tomatoes and Feta
May 20, 2010
My sister, Natalie, asked me for some main-dish dinner ideas since her two daughters are now home from college for the summer. This recipe for Flank Steak with Tomatoes and Feta is perfect for weeknights and weekends, especially since it’s grilling season (and Memorial Day is coming up). It’s so simple to prepare using fresh basil, oregano, garlic, fresh lemon juice and red wine vinegar. And who says beef isn’t healthy? Flank Steak with Tomatoes and Feta only has 185 calories, 29 grams of protein and only 2 grams of fat and carbohydrates per serving.
Flank Steak with Tomatoes and Feta
Prep:
15 minutes
Cook:
16 minutes
Yield:
6 to 8 servings
Ingredients
1/2 cup chopped fresh basil, divided
1/2 chopped fresh oregano, divided
2 cloves garlic, minced
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
11/2 pound flank steak
3 Roma tomatoes, chopped
1/4 cup reduced-fat feta cheese
Pitted kalamata olives (optional)
1/2 chopped fresh oregano, divided
2 cloves garlic, minced
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
11/2 pound flank steak
3 Roma tomatoes, chopped
1/4 cup reduced-fat feta cheese
Pitted kalamata olives (optional)
Preparation
1. Combine 1/4 cup of the basil, 1/4 cup of the oregano, garlic, salt and pepper in a small bowl; mix well. Rub mixture over steak. Drizzle steak with vinegar and lemon juice and marinate at least 2 hours, turning occasionally (up to 8 hours).
2. Combine tomatoes, feta and remaining basil and oregano in a small bowl. Refrigerate, if desired, and set aside.
3. Preheat grill to medium-high (350°F or 400°F). Place steak on grill and grill, covered with grill lid, 6 to 8 minutes on each side or until steak is desired degree of doneness. Top with tomato mixture and olives, if desired.
2. Combine tomatoes, feta and remaining basil and oregano in a small bowl. Refrigerate, if desired, and set aside.
3. Preheat grill to medium-high (350°F or 400°F). Place steak on grill and grill, covered with grill lid, 6 to 8 minutes on each side or until steak is desired degree of doneness. Top with tomato mixture and olives, if desired.
2 Responses to “Gluten-Free, Low Carb and Low Calorie: Flank Steak with Tomatoes and Feta”
natalie says:
May, 21 2010at 09:18 am
Thanks for the recipe! I will have Eric get right on it. Nat
Misty says:
June, 23 2010at 01:26 pm
I roll ingredients into my flank but what I've never even thought of on those evenings I'm too tired is this! Such an easy thing yet brilliant!
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Healthy, Light and Easy: Roasted Vegetable Wraps
May 06, 2010
Roasted Vegetable Wraps are as good at they look. You can’t go wrong when you combine fresh Farmer’s Market produce such as squash, zucchini and bell peppers with fresh basil and goat cheese (Belle Chevre is my favorite). This is a light vegetarian lunch or dinner idea, and it’s so easy to prepare. As summer nears, feel free to grill the vegetables over medium heat on a lightly greased grill rack 3 to 5 minutes on a side. You can also warm the tortillas slightly 1 minute on each side.
Roasted Vegetable Wraps
Prep:
15 minutes
Cook:
30 minutes
Yield:
4 servings
Ingredients
1 large red bell peppers, seeded and sliced
1 yellow bell pepper, seeded and sliced
1 red onion, chopped
1 yellow squash, sliced into 1/4-inch pieces
1 zucchini, thinly sliced
1/4 cup olive oil, divided
1/4 cup balsamic vinegar, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
4 (8-inch) whole wheat or flour tortillas, warmed slightly
1/2 cup crumbled goat cheese
4 tablespoons chopped fresh basil leaves
1 yellow bell pepper, seeded and sliced
1 red onion, chopped
1 yellow squash, sliced into 1/4-inch pieces
1 zucchini, thinly sliced
1/4 cup olive oil, divided
1/4 cup balsamic vinegar, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
4 (8-inch) whole wheat or flour tortillas, warmed slightly
1/2 cup crumbled goat cheese
4 tablespoons chopped fresh basil leaves
Preparation
1. Preheat oven to 500F.
2. On a large lightly greased baking sheet, place peppers, onion, squash and zucchini. Drizzle with 2 tablespoons olive oil and 2 tablespoons vinegar; sprinkle with salt and pepper. Cook 30 minutes or until tender; add remaining olive oil and vinegar, mixing well.
3. Assemble sandwiches by topping flour tortillas with vegetables. Top with goat cheese and basil; roll up.
2. On a large lightly greased baking sheet, place peppers, onion, squash and zucchini. Drizzle with 2 tablespoons olive oil and 2 tablespoons vinegar; sprinkle with salt and pepper. Cook 30 minutes or until tender; add remaining olive oil and vinegar, mixing well.
3. Assemble sandwiches by topping flour tortillas with vegetables. Top with goat cheese and basil; roll up.
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