CHAPTER ONE
Meats
Elevate your weeknight meals with any of these favorite entrées. They offer up new flavors utilizing beef and pork in various forms, as well as some classic dishes.
Pork Medallions with Fennel-Apple Slaw
Hands-on: 25 min.
Total: 35 min.
Thin foods cook faster. Pork medallions get better browning than a whole tenderloin; potato slices get crispier than wedges. Thinly sliced apple, fennel, and shallots absorb more vinaigrette without losing crunch.
1 (6-oz.) sweet potato, halved lengthwise and thinly sliced
¼ cup olive oil, divided
1 (1-lb.) pork tenderloin, trimmed and cut into ½-in.-thick slices
½ tsp. kosher salt, divided
½ tsp. black pepper
½ cup hard apple cider or regular cider
2 Tbsp. grainy mustard
2 Tbsp. Dijon mustard
2 Tbsp. unsalted butter
2 cups thinly sliced apple
1 cup thinly sliced fennel bulb, plus fennel fronds for garnish
2 Tbsp. sliced shallot
2 Tbsp. minced parsley
2 Tbsp. fresh lemon juice
1. Preheat oven to 450°F.
2. Combine potato slices and 1 tablespoon oil on a rimmed baking sheet lined with parchment paper. Bake at 450°F for 10 minutes or until tender.
3. Heat 1 tablespoon oil in a skillet over medium-high. Top pork slices with ¼ teaspoon salt and pepper. Add to pan; cook 5 minutes on one side. Remove from pan; add cider, and cook 1 minute. Stir in mustards. Remove pan from heat; stir in butter. Add pork to pan; let stand 3 minutes.
4. Combine potatoes, remaining 2 tablespoons oil, remaining ¼ teaspoon salt, apple, fennel bulb, and remaining ingredients in a bowl. Serve slaw with pork and pan sauce. Garnish with fennel fronds.
SERVES 4 (serving size: 3 oz. pork, 1½ cups slaw, and 2 Tbsp. sauce)
Calories 406; Fat 22g (sat 6g, unsat 15g); Protein 25g; Carb 23g; Fiber 4g; Sugars 12g (added sugars 0g); Sodium 615mg; Calc 4% DV; Potassium 23% DV
Pork Chile Verde
Hands-on: 10 min.
Total: 7 hr. 40 min.
Make a recipe that gets better with age, such as chili or brisket, and cook it overnight while you sleep. In the morning, cool it slightly, get it in the fridge, and reheat it later for dinner. We keep prep to a minimum, but if you have more time, brown the meat for deeper flavor.
4 cups unsalted chicken stock
2 cups dried Great Northern beans (unsoaked)
2 cups chopped white onion (about 8 oz.)
1 ⅓ cups tomatillo salsa (such as Frontera)
½ cup water
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. kosher salt
8 garlic cloves, minced
2 lb. trimmed boneless pork shoulder, cut into 1½-in. cubes (about 2½ lb. purchase weight)
½ cup thinly sliced scallions
½ cup thinly sliced radishes (optional)
1. Combine chicken stock, beans, white onion, salsa, ½ cup water, cumin, oregano, salt, garlic, and pork in a 5- to 6-quart slow cooker. Cover and cook on LOW 7 hours and 30 minutes to 8 hours. Sprinkle with scallions and radishes, if desired, before serving.
SERVES 8 (serving size: about 1¼ cups)
Calories 392; Fat 13g (sat 5g, unsat 8g); Protein 30g; Carb 37g; Fiber 10g; Sugars 4g (added sugars 0g); Sodium 637mg; Calc 12% DV; Potassium 27% DV
MAKE-AHEAD MISTAKE
We know it’s tempting to load food into the slow cooker’s crock, refrigerate it overnight, and start the cooker in the morning—but manufacturers do not recommend this for food safety reasons. It keeps uncooked meat in the temperature danger zone for too long.
Quick Texas Chili
Hands-on: 25 min.
Total: 1 hr.
Instant umami boosters like Worcestershire sauce and tomato paste build savory depth in minutes. Flank steak cooks quickly yet has the beefiness of tougher cuts like brisket. Coating the meat in flour before searing allows for more browning and will help add body to the chili.
3 Tbsp. olive oil, divided
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. paprika
1 tsp. unsweetened cocoa
¼ tsp. ground red pepper
¼ tsp. dried oregano
12 oz. flank steak, cut into ¾-in. pieces
¾ tsp. kosher salt, divided
3 Tbsp. all-purpose flour
2 Tbsp. unsalted tomato paste
1 Tbsp. molasses
2 cups unsalted beef stock
½ cup dark beer
1 Tbsp. reduced-sodium Worcestershire sauce
2 cups hot cooked brown rice
¼ cup light sour cream
¼ cup chopped scallions
¼ cup sliced radishes
4 lime wedges
1. Combine 2 tablespoons olive oil and the next 6 ingredients (through oregano) in a microwave-safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds.
2. Sprinkle steak with ¼ teaspoon salt; toss with flour. Heat remaining 1 tablespoon oil in a Dutch oven over medium-high. Add steak; cook 6 minutes. Add spice mixture; cook 1 minute. Stir in tomato paste and molasses; cook 3 minutes. Add remaining ½ teaspoon salt, stock, beer, and Worcestershire. Bring to a boil; reduce heat, and simmer 30 minutes.
3. Divide rice and chili among 4 bowls. Top evenly with sour cream, scallions, and radishes; serve with lime wedges.
SERVES 4 (serving size: about ¾ cup chili and ½ cup rice)
Calories 439; Fat 18g (sat 5g, unsat 13g); Protein 24g; Carb 43g; Fiber 4g; Sugars 6g (added sugars 4g); Sodium 582mg; Calc 8% DV; Potassium 18% DV
Spicy Beef Noodle Soup
Hands-on: 35 min.
Total: 1 hr. 40 min.
This sinus-clearing, immunity-boosting bowl of soup is inspired by Szechuan beef noodle soup. Because some of the ingredients to make the traditional version require a trip to an Asian market, we approximated the flavors with easier-to-find items.
2 Tbsp. canola oil, divided
2 lb. boneless chuck roast, trimmed and cut into 1-in. pieces
1½ cups chopped white onion
⅓ cup minced garlic (15 cloves)
1 Tbsp. finely chopped peeled fresh ginger
3 plum tomatoes, chopped
¼ cup sambal oelek (ground fresh chile paste)
3 Tbsp. white miso
1½ tsp. ground coriander
1½ tsp. coarsely ground black pepper
8 cups unsalted beef stock
2 Tbsp. lower-sodium soy sauce
1½ Tbsp. light brown sugar
8 oz. presliced vitamin D– enhanced mushrooms (such as Monterey Mushrooms)
1 (8-oz.) pkg. pad Thai brown rice noodles
4 (4-oz.) baby bok choy, quartered lengthwise
½ cup sliced scallions
¼ cup cilantro sprigs
1. Heat 1 teaspoon oil in a Dutch oven over medium-high. Add half of beef; cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer cooked beef to a plate. Repeat procedure with 1 teaspoon oil and remaining beef.
2. Heat remaining 4 teaspoons oil in Dutch oven over medium-high. Add onion, garlic, and ginger; cook, stirring often, until onion is almost tender, about 6 minutes. Stir in tomatoes, sambal oelek, miso, coriander, and pepper; cook, stirring constantly, 1 minute. Add stock, soy sauce, brown sugar, and browned beef. Bring to a boil; partially cover, and reduce heat to medium-low to maintain a simmer. Cook until beef is almost tender, about 45 minutes. Add mushrooms; cover and cook until beef is tender, about 30 minutes.
3. Cook noodles according to package directions; drain and rinse with cold water. Drain well.
4. Add bok choy to soup; cover and cook until crisp-tender, about 4 minutes. Arrange about ½ cup noodles and 2 bok choy quarters in each of 8 bowls. Ladle about 1½ cups soup into each bowl; sprinkle each serving with 1 tablespoon scallions. Top with cilantro sprigs.
SERVES 8 (serving size: about 2 cups)
Calories 459; Fat 20g (sat 7g, unsat 11g); Protein 31g; Carb 39g; Fiber 5g; Sugars 8g (added sugars 3g); Sodium 736mg; Calc 4% DV; Potassium 10% DV
Mushroom Meat Loaf
Hands-on: 20 min.
Total: 1 hr. 30 min.
We blend plenty of meaty mushrooms with lean beef for a healthier take on this homestyle classic.
1 Tbsp. olive oil
1 cup minced yellow onion
1 (8-oz.) pkg. cremini mushrooms, minced
1 Tbsp. reduced-sodium Worcestershire sauce
2 tsp. fresh thyme leaves
1 tsp. finely chopped garlic
1 tsp. kosher salt, divided
½ tsp. black pepper, divided
1½ lb. extra-lean ground beef
½ cup whole-wheat panko
2 large eggs
¼ cup unsalted ketchup
½ Tbsp. light brown sugar
½ Tbsp. apple cider vinegar
1. Preheat oven to 350°F. Place a pan of water on bottom rack.
2. Heat oil in a large skillet over medium-high. Add onion; sauté 3 minutes. Add mushrooms; sauté 3 minutes. Add Worcestershire, thyme, garlic, ½ teaspoon salt, and ¼ teaspoon pepper; sauté 1 minute.
3. Gently combine beef, panko, eggs, mushroom mixture, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper in a large bowl. For easy cleanup, line an 8½- x 4½-inch loaf pan with foil; let foil overhang edges. Add meat mixture; lightly press into edges. Bake at 350°F on middle rack until loaf center is 160°F, about 1 hour.
4. Combine ketchup, sugar, and vinegar in a small bowl; brush over loaf top. Increase heat to broil. Broil loaf 10 minutes or until glaze bubbles. Remove from oven; cool 10 minutes. Lift or remove loaf from pan. Cut into 6 slices.
SERVES 6 (serving size: 1 slice)
Calories 283; Fat 12g (sat 4g, unsat 7g); Protein 28g; Carb 15g; Fiber 1g; Sugars 6g (added sugars 3g); Sodium 453mg; Calc 4% DV; Potassium 5% DV
Steak, Goat Cheese, and Onion Jam Tartine
Hands-on: 25 min.
Total: 54 min.
We start these tartines (French for topped bread slices, though more familiar to us as open-faced sandwiches) with a caramelized onion and balsamic jam. You can make the jam and cook the steak ahead and refrigerate, then build the toasts later.
3 Tbsp. olive oil, divided
4 cups chopped sweet onion, such as Vidalia (about 2 medium)
⅜ tsp. kosher salt, divided
2 Tbsp. turbinado or light brown sugar
¼ cup white balsamic vinegar
1 tsp. chopped fresh thyme
1 (8-oz.) flank steak (about 1 in. thick)
¼ tsp. freshly ground black pepper
4 (1½-oz.) whole-grain sourdough bread slices, toasted
1 oz. baby arugula (about 1 cup)
2 oz. goat cheese, crumbled (about ½ cup)
1. Heat 2 tablespoons oil in a large skillet over medium-low. Add onions and ⅛ teaspoon salt; cook 25 minutes or until deep golden brown. Add sugar; cook 2 minutes, stirring occasionally. Stir in vinegar and thyme; cook 3 minutes, stirring frequently. Place onion mixture in a bowl.
2. Increase heat to medium-high. Add 2 teaspoons oil to pan. Sprinkle steak with remaining ¼ teaspoon salt and pepper. Add steak to pan; cook 4 minutes on each side for medium-rare or until desired degree of doneness. Place steak on a cutting board; let stand 10 minutes. Cut across the grain into thin slices.
3. Spread about ¼ cup onion mixture over each bread slice. Top evenly with steak, arugula, and goat cheese; drizzle evenly with remaining 1 teaspoon olive oil.
SERVES 4 (serving size: 1 tartine)
Calories 412; Fat 19g (sat 5g, unsat 13g); Protein 18g; Carb 41g; Fiber 4g; Sugars 16g (added sugars 7g); Sodium 430mg; Calc 9% DV; Potassium 14% DV
VIDALIA ONIONS
This sweet onion is grown in south Georgia. We’ve found that you may need to adjust the sugar based on how far you are from the source, so taste as you season them and adjust to what suits your tastebuds.
Spice-Crusted Flank Steak with Crispy Potatoes
Hands-on: 35 min.
Total: 35 min.
We recommend doubling the recipe for this smoky tomatillo sauce. It’s also fantastic on grilled chicken and shrimp. Serve this hearty dish with a salad of romaine and radishes with a tart lime dressing.
1 russet potato
1 Tbsp. ground cumin, divided
¾ tsp. kosher salt, divided
2 Tbsp. extra-virgin olive oil, divided
1 cup sliced red onion
2 medium tomatillos, husked and halved
1 small jalapeño, stemmed and halved
¼ cup pico de gallo, drained
1 Tbsp. fresh lime juice, divided
1 lb. flank steak
2 tsp. ground coriander
½ cup chopped fresh cilantro
2 oz. queso fresco (fresh Mexican cheese), crumbled (about ½ cup)
1. Cut potato into 8 (½-inch-thick) wedges. Combine potato wedges, 1½ teaspoons cumin, and ¼ teaspoon salt in a bowl; toss to coat. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high; add potatoes. Cook, turning often, until potatoes begin to brown, about 5 minutes. Reduce heat to medium; cook until potatoes are golden brown, about 15 minutes. Add onion; cook, stirring occasionally, 4 minutes. Remove from heat, and keep warm.
2. Meanwhile, heat a medium cast-iron skillet over medium-high. Add tomatillos and jalapeño; cook until charred on all sides, about 8 minutes. Remove from heat. Combine tomatillos, jalapeño, pico de gallo, 2 teaspoons lime juice, and ¼ teaspoon salt in the bowl of a mini food processor. Process until finely chopped, about 1 minute.
3. Heat remaining 1 tablespoon oil in cast-iron skillet over medium-high. Season both sides of steak with coriander, remaining ¼ teaspoon salt, and remaining 1½ teaspoons cumin. Add steak to skillet; cook to desired degree of doneness, 4 to 5 minutes per side for medium-rare. Remove to a cutting board; let stand 5 minutes.
4. While steak rests, toss cooked potato wedges and onions in a large bowl with cilantro, queso fresco, and remaining 1 teaspoon lime juice. Cut steak against the grain into thin slices; drizzle with the tomatillo sauce. Serve steak and sauce with potato mixture.
SERVES 4 (serving size: about 3 oz. steak, 2 potato wedges, and ¼ cup salsa)
Calories 426; Fat 21g (sat 7g, unsat 12g); Protein 37g; Carb 22g; Fiber 5g; Sugars 5g (added sugars 0g); Sodium 597mg; Calc 13% DV; Potassium 17% DV
Double-Pea Risotto
Hands-on: 35 min.
Total: 35 min.
This veg-forward risotto combines tender garden peas with crisp sugar snaps, both highlighted by the anise notes of fresh tarragon. A tangle of lightly dressed microgreens adorns each serving.
4 cups unsalted chicken stock
1½ Tbsp. olive oil, divided
2 bacon slices, chopped
⅓ cup finely chopped shallot (about 1 large shallot)
3 garlic cloves, minced
1 cup uncooked Arborio rice
⅓ cup dry white wine
8 oz. sugar snap peas, trimmed and cut crosswise into thin slices
1 cup fresh or thawed frozen green peas
1 Tbsp. chopped fresh tarragon
½ tsp. kosher salt
¼ tsp. black pepper
1 oz. Parmigiano-Reggiano cheese, finely grated (about ¼ cup)
2 oz. microgreens (about 2 cups)
1½ tsp. fresh lemon juice
1. Bring stock to a simmer in a saucepan over medium-high (do not boil). Reduce heat to low, and keep warm.
2. Heat a large sauté pan or Dutch oven over medium. Add 1 tablespoon oil; swirl to coat. Add bacon; cook until crisp, 4 to 5 minutes. Remove bacon with a slotted spoon; drain on a paper towel. Add shallot and garlic to drippings in pan; cook, stirring often, 2 minutes. Add rice; cook, stirring constantly, 1 minute. Add white wine; cook, stirring constantly, until liquid is absorbed, about 2 minutes.
3. Stir in 1 cup warm stock; cook, stirring often, until liquid is nearly absorbed, about 3 minutes. Add 2 cups stock, ½ cup at a time, and cook, stirring almost constantly, until each portion of stock is absorbed before adding the next. Add snap and green peas and ½ cup stock; cook, stirring constantly, until snap peas are crisp-tender and liquid is absorbed, about 2 minutes. Remove from heat; stir in tarragon, salt, pepper, cheese, and remaining ½ cup stock.
4. Combine microgreens, lemon juice, and remaining 1½ teaspoons oil in a medium bowl; toss to coat. Divide risotto evenly among 4 bowls; top evenly with microgreens and bacon.
SERVES 4 (serving size: 1½ cups risotto, ½ cup microgreens, and about 2 tsp. bacon)
Calories 396; Fat 13g (sat 4g, unsat 9g); Protein 15g; Carb 51g; Fiber 5g; Sugars 7g (added sugars 0g); Sodium 599mg; Calc 14% DV; Potassium 4% DV
MICROGREENS 101
Microgreens are seedlings from vegetable and lettuce plants with flavors that hint to the mature product (spicy radish microgreens, for example). They range in color from yellow to green to burgundy to a combination of hues. And research shows a nutritional benefit: Many microgreens contain higher concentrations of nutrients than the mature vegetables.
Taco Truck Lettuce Wraps
Hands-on: 25 min.
Total: 25 min.
Fresh Mexican chorizo (found near the bulk raw sausage) teams up with ground pork to add bold flavor to these wraps; use it instead of dry-cured Spanish chorizo. Leftover pickled carrots and jalapeños make a zesty sandwich topper.
1 cup white vinegar
1 cup water
¼ cup granulated sugar
2 tsp. kosher salt, divided
1 cup matchstick-cut carrots
4 garlic cloves
1 jalapeño, thinly sliced
8 oz. loose fresh Mexican chorizo
4 oz. ground pork
2 Tbsp. olive oil
½ tsp. ground cumin
¼ tsp. chili powder
8 butter lettuce or Bibb lettuce leaves
½ cup chopped fresh cilantro
½ cup diced white onion
¼ cup Mexican crema
1. Combine vinegar, 1 cup water, sugar, and ½ teaspoon salt in a medium saucepan. Bring to a boil over medium-high, whisking until sugar is completely dissolved. Remove from heat. Place carrots, garlic, and jalapeño slices in a medium bowl; pour hot vinegar mixture over carrot mixture. Let stand at room temperature 15 minutes, stirring occasionally.
2. Combine chorizo, pork, olive oil, cumin, chili powder, and remaining 1½ teaspoons salt in a medium bowl; stir until well incorporated. Heat a large nonstick skillet over medium-high. Add chorizo mixture to pan; cook, stirring to crumble, until just cooked through, 5 to 7 minutes. Remove from heat; drain drippings from the skillet.
3. Place lettuce leaves on a large serving platter. Divide chorizo mixture evenly among lettuce leaves; sprinkle servings evenly with cilantro and onion.
4. Drain liquid from carrots and jalapeños; discard garlic. Top each wrap evenly with carrot mixture; drizzle each with 1½ teaspoons crema. Serve immediately.
SERVES 8 (serving size: 1 wrap)
Calories 185; Fat 16g (sat 6g, unsat 10g); Protein 7g; Carb 4g; Fiber 1g; Sugars 2g (added sugars 1g); Sodium 651mg; Calc 1% DV; Potassium 1% DV
Pork and Charred Pineapple Sliders
Hands-on: 20 min.
Total: 20 min.
Pick up a peeled and cored pineapple in the produce section; the flavor is far superior to canned rings.
¼ cup unsalted ketchup
2 tsp. brown sugar
3 Tbsp. pineapple juice, divided
2 Tbsp. apple cider vinegar, divided
8 oz. ground pork
½ cup sliced scallions, divided
½ tsp. kosher salt, divided
½ tsp. black pepper, divided
Cooking spray
8 (¼-in.-thick) pineapple slices
1 cup shredded red cabbage
8 (1-oz.) whole-wheat rolls, split
1. Stir together ketchup, brown sugar, 1 tablespoon pineapple juice, and 1 tablespoon vinegar in a small bowl. Set aside.
2. Combine pork, ¼ cup scallions, ¼ teaspoon salt, and ¼ teaspoon pepper in a medium bowl; form into 8 patties. Spray a large cast-iron skillet with cooking spray, and heat over high. Add patties; cook until slightly charred, 2 to 3 minutes. Flip and cook until pork is cooked through, about 1 minute. Transfer to a plate.
3. Add pineapple slices to skillet, and cook on 1 side until lightly charred, 1 to 2 minutes. Top patties with pineapple slices.
4. Combine cabbage, remaining 2 tablespoons pineapple juice, remaining 1 tablespoon vinegar, remaining ¼ cup scallions, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper in a bowl. To assemble sliders, brush bottoms of rolls with ketchup mixture; add a pork patty with a pineapple slice to the bottom of each bun. Top with cabbage mixture and tops of rolls.
SERVES 4 (serving size: 2 sliders and ¼ cup slaw)
Calories 407; Fat 15g (sat 5g, unsat 8g); Protein 16g; Carb 56g; Fiber 7g; Sugars 24g (added sugars 3g); Sodium 575mg; Calc 10% DV; Potassium 11% DV
Pork Tenderloin with Bourbon-Peach Sauce
Hands-on: 40 min.
Total: 40 min.
3 Tbsp. olive oil, divided
1 lb. pork tenderloin, trimmed
1 tsp. kosher salt, divided
1 tsp. black pepper, divided
2 cups sliced peeled fresh peaches
2 Tbsp. (1 oz.) bourbon
3 Tbsp. apple cider vinegar, divided
2 Tbsp. honey, divided
1 Tbsp. unsalted butter
1 Tbsp. Dijon mustard
3 cups shredded green cabbage (from 1 medium)
½ cup toasted sliced almonds
¼ cup chopped fresh flat-leaf parsley
2 tsp. finely chopped fresh thyme
1. Heat a large cast-iron skillet over medium-high, and add 1 tablespoon oil. Season pork with ½ teaspoon salt and ½ teaspoon pepper. Add to skillet, and cook, turning to brown all sides, until a thermometer inserted in thickest portion registers 140°F, 5 to 6 minutes per side. Transfer to a plate.
2. Add peaches to skillet; cook, stirring often, until lightly browned, 2 to 3 minutes. Add bourbon, 1 tablespoon vinegar, and 1 tablespoon honey; cook, stirring often, until sauce is slightly thickened, about 5 minutes. Remove skillet from heat; add butter, swirling until melted.
3. Whisk together mustard, remaining 2 tablespoons oil, remaining 2 tablespoons vinegar, remaining 1 tablespoon honey, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper in a large bowl. Add cabbage, almonds, parsley, and thyme; toss to coat. Slice pork. Divide slaw and pork among 4 plates; top with peach sauce.
SERVES 4 (serving size: 4 oz. pork, ¾ cup slaw, and ¼ cup sauce)
Calories 411; Fat 22g (sat 5g, unsat 16g); Protein 28g; Carb 22g; Fiber 4g; Sugars 16g (added sugars 8g); Sodium 643mg; Calc 7% DV; Potassium 17% DV
Banh Mi Burgers
Hands-on: 25 min.
Total: 1 hr.
Here, a basic beef burger takes some cues from the classic Vietnamese sandwich and cranks its flavor up to 10. We enjoy our burgers cooked to medium (140°F) for more juiciness, and we always purchase the meat from a trusted source. You can cook the patties to your desired degree of doneness; the USDA recommends 160°F for ground beef.
½ cup rice vinegar
½ cup water
¼ cup granulated sugar
1 cup shaved English cucumber
1 cup matchstick-cut carrots
6 Tbsp. canola mayonnaise
2 Tbsp. Sriracha chili sauce
1 Tbsp. fresh lime juice
1 lb. 93% lean ground beef
2 Tbsp. olive oil
2 tsp. grated garlic
1 tsp. grated peeled fresh ginger
¾ tsp. black pepper
Cooking spray
4 whole-grain hamburger buns, split and toasted
1½ cups loosely packed cilantro sprigs
2 serrano chiles, thinly sliced
1. Bring vinegar, ½ cup water, and sugar to a boil in a small saucepan over high. Combine cucumber and carrots in a heatproof bowl; pour hot vinegar mixture over vegetables. Cover and chill at least 15 minutes or up to 3 days.
2. Stir together mayonnaise, Sriracha, and lime juice; set aside.
3. Preheat grill to medium-high (about 450°F). Combine beef, oil, garlic, ginger, and black pepper in a bowl; gently mix just until ingredients are incorporated. Shape mixture into 4 (½-inch-thick) patties. Place patties on a grill grate coated with cooking spray. Grill, covered, until a thermometer inserted in thickest portion registers 140°F, about 3 minutes per side, or to desired degree of doneness. Remove from heat, and keep warm.
4. Spread about 1 tablespoon mayonnaise mixture on each bun half. Place 1 burger patty on each bottom bun half. Drain cucumber mixture; place about ¼ cup on each burger. Divide cilantro sprigs and chiles among burgers. Cover with top halves of buns.
SERVES 4 (serving size: 1 burger)
Calories 407; Fat 20g (sat 3g, unsat 15g); Protein 27g; Carb 32g; Fiber 5g; Sugars 9g (added sugars 3g); Sodium 623mg; Calc 7% DV; Potassium 9% DV
Smashed Chili Cheeseburgers
Hands-on: 15 min.
Total: 15 min.
Our healthier take on a beachside burger, these patties have a delectable seared crust but are juicy inside, especially if you use a screaming-hot cast-iron skillet.
1 lb. 93% lean ground beef
1 Tbsp. chili powder
½ tsp. black pepper
½ tsp. kosher salt, divided
¼ cup shredded cheddar cheese
4 whole-wheat hamburger buns, toasted
2 Tbsp. light sour cream
¼ cup scallions
2 Tbsp. chopped pickled jalapeños
1. Combine beef, chili powder, black pepper, and ⅛ teaspoon salt in a medium bowl. Shape mixture into 4 equal balls.
2. Heat a large cast-iron skillet over high. When the pan is hot enough to release wisps of smoke, add beef balls and press down with a firm spatula to form patties. Place a slightly smaller skillet directly on patties. Cook until charred, about 1 minute and 30 seconds. Remove top pan, flip patties, replace top pan, and cook until charred, about 1 minute. Remove top pan, sprinkle patties with remaining ⅜ teaspoon salt, and top with cheese. Invert top pan, and cover skillet. Steam until cheese is melted, 30 to 45 seconds. Place patties on buns; top with sour cream, scallions, and jalapeños.
SERVES 4 (serving size: 1 burger)
Calories 335; Fat 14g (sat 5g, unsat 8g); Protein 29g; Carb 25g; Fiber 4g; Sugars 4g (added sugars 0g); Sodium 692mg; Calc 12% DV; Potassium 4% DV
Vietnamese Pork Salad
Hands-on: 23 min.
Total: 23 min.
Think of this salad as a deconstructed version of a spring roll.
2 oz. uncooked rice vermicelli noodles
12 oz. ground pork
7 Tbsp. fresh lime juice, divided
2½ Tbsp. sugar, divided
4 tsp. fish sauce, divided
1 Tbsp. peanut oil
2 Tbsp. chopped unsalted peanuts
2 Tbsp. sliced scallions
2 tsp. Sriracha
4 cups chopped romaine lettuce
1 cup diagonally cut seeded cucumber
1 cup diagonally cut carrot
½ cup diagonally cut yellow squash
¼ cup chopped fresh cilantro leaves
¼ cup chopped fresh mint leaves
1. Cook rice vermicelli according to package directions; drain and rinse with cold water. Drain.
2. Heat a large skillet over medium-high heat. Add pork to pan; cook 8 minutes, stirring to crumble. Combine 1 tablespoon lime juice, 1½ teaspoons sugar, 2 teaspoons fish sauce, and oil in a bowl; add to pan. Cook 1 minute; remove from heat.
3. Combine remaining 6 tablespoons juice, remaining 2 tablespoons sugar, remaining 2 teaspoons fish sauce, peanuts, scallions, and Sriracha in a bowl. Arrange lettuce, cucumber, carrot, and squash on a large platter. Top with noodles, pork mixture, cilantro, and mint. Drizzle juice mixture over top.
SERVES 6 (serving size: about 1½ cups)
Calories 268; Fat 16g (sat 5g, unsat 10g); Protein 12g; Carb 19g; Fiber 2g; Sugars 8g (added sugars 5g); Sodium 337mg; Calc 4% DV, Potassium 12% DV