Thai Beef Salad

prep: 20 minutes

serves 6

for the dressing you’ll need…

½ cup lime or lemon juice
¼ cup fish sauce
¼ cup chopped basil
3 gloves garlic
1 Tbsp. fresh finely minced ginger (optional)

for the salad you’ll need…
1 lb. cooked top sirloin steak or flank steak, sliced against the grain into thin slices
2 cups cucumber, peeled and sliced lengthwise, then seeded and cut into ½-inch half-moons
1 cups grape tomatoes or cherry tomatoes sliced in half
1 cup thinly sliced red onions
4 green onions, sliced into 1-inch pieces
1 serrano or jalapeño pepper, chopped (seed and devein if you don’t want the heat!)
6 cups shredded romaine, red romaine, red leaf or Bibb lettuce
¼ cup chopped basil leaves

let’s get to it…
Pulse the juice, fish sauce, basil, garlic and ginger (if using) in a blender until mixed; set aside.
Place the steak,  cucumber, tomatoes, onions and pepper in a large bowl or in a gallon-size resealable Ziploc bag. Add dressing to the meat and vegetables and toss gently. Let marinate for at least 30-minutes if possible.
Place lettuce in a large bowl. Pour beef, vegetables and dressing onto lettuce and toss gently. Top with chopped basil leaves.

great substitution…
Try cooked shrimp or shredded chicken instead of the beef.

cooking know how…
Fish sauce can be found in the ethnic section of your grocery store with the Asian or Thai foods. If you can’t find it, substitute soy sauce.

Kale Pesto

prep: 15 minutes

makes about 2 cups 

you’ll need:

½ cup sunflower seeds, shells removed
2 garlic cloves, unpeeled
2 cups Lacinato (aka dinosaur) kale leaves, ribs removed and cut into ¼-inch ribbons
1 cup fresh basil
¾ cup Parmesan cheese
⅓ cup extra-virgin olive oil
salt and pepper to taste

let’s get to it…
Toast the sunflower seeds in a heavy skillet over medium heat, stirring often, for 3 to 5 minutes or until golden. Remove from pan and set aside. Add the garlic to the skillet and toast over medium heat for 5 to 7 minutes or until fragrant. Peel garlic and chop when cool.
Place sunflower seeds, garlic, kale, basil and cheese in a food processor. Pulse 15 to 20 times, using a rubber spatula to scrape sides.
Slowly add olive oil with processor running until blended. Add salt and pepper to taste. Store in an air-tight container.

make-ahead: Spoon the pesto into ice-cube trays; freeze. When frozen, pop out cubes and store in a gallon-size Ziploc® brand storage bag for up to one month.

Broccoli & Watermelon Salad with Balsamic Vinegar

prep: 15 minutes
cook: 1 to 2 minutes (steamed broccoli in the microwave)
serves: 6

you’ll need…
4 cups broccoli florets, cooked (I steamed them, but it’s up to you)
4 cups watermelon, seeds removed and cut into 1-inch pieces
1 cup feta cheese, cut into ½-inch pieces
½ cup chopped basil (see tip below on how to make basil ribbons)
¼ cup balsamic vinegar

let’s get to it….
Place broccoli florets in a microwave-safe container and cook for 1 to 2-minutes or until desired doneness. The broccoli should be crisp, not limp. Cool and place in a large mixing or serving bowl.
Remove seeds from watermelon (if any) and cut into 1-inch cubes; place in bowl with broccoli.
Spray knife with an anti-stick cooking spray (or wipe with olive oil) and carefully cut the feta cheese into ½-inch pieces. If the feta falls apart, that’s okay. Sprinkle on top of the watermelon.
Stack basil leaves and roll like a cigar. Cut crosswise into thin ribbons. Sprinkle on top of the feta. (This technique is called “chiffonade,” by the way.)
Mix the salad gently with a rubber spatula. Refrigerate; drizzle the balsamic vinegar over the salad just before serving.

Watermelon & Basil Pops

prep: 20 minutes
freeze: about 3 hours (or longer, depending on your freezer)

you’ll need….
4    cups (about 1 ½ lbs.) seedless watermelon, rind removed, cut into 1-inch pieces
2    teaspoons sugar
2    Tablespoons finely minced fresh basil (do not use dry!)
2    teaspoons finely grated lemon zest
½  teaspoon lemon juice
¼  teaspoon salt
4-inch wooden/bamboo skewers

let’s get to it…
Blend the watermelon and sugar until smooth.
Stir in the basil, lemon zest, lemon juice and salt.
Pour the mixture into the cubed trays. Freeze for 1 ½ hours. Insert skewers into middle of each cube. (If skewers don’t stand up on their own, freeze a little longer and try again).

cooking know how:
If you can’t find 4-inch skewers, cut regular long wooden/bamboo skewers into 4-inch pieces. Do not use toothpicks. They are too flimsy and will break.