- Heat 2 tbsp olive oil in skillet set over medium heat; sauté red peppers, sliced onion, garlic, 1/4 tsp each salt and pepper, chili flakes and chipotle chili powder for about 4 minutes or until softened and golden. Drizzle with balsamic glaze, and 1 tbsp lime juice. Remove from skillet; set aside.
- Heat remaining oil in skillet; sauté black beans, diced onion, cumin and coriander for about 4 minutes or until onion is softened. Remove from heat and mash beans with remaining lime juice; set aside.
- Preheat grill to medium-high heat; grease grate well. Season steaks with remaining salt and pepper. Grill for 3 to 5 minutes per side or until internal temperature reaches 145°F for medium-rare. Let stand for 5 minutes; slice thinly across the grain.
- Warm tortillas in microwave oven for 15 to 30 seconds. Spread black bean mixture down along center of tortillas. Divide pepper mixture and steak among tortillas; fold over tortillas to enclose filling.
Tip: Serve with guacamole if desired.
Serve this yummy dip with assorted crackers and vegetable crudités, such as cucumber slices, grape tomatoes, carrot and red pepper slices.
- In food processor, combine peas, ricotta, yogurt, pesto, 3 tbsp olive oil, lemon zest, salt and pepper; pulse until smooth. Transfer to serving bowl; drizzle remaining olive oil over top.
Tips:
• This dip is also delicious spread over baguette toasts.
• Use the dip for grilled asparagus if desired.
- Mix together ground turkey, bread crumbs, egg, 2 tbsp balsamic glaze, grated onion, mustard, Worcestershire sauce, garlic, salt, thyme and pepper. Divide into 4 portions; shape into 1/2-inch thick patties.
- Heat grill to medium heat; grease grate well. Grill for 6 to 8 minutes per side or until meat is cooked through and instant-read thermometer reads 160°F when inserted into center of burger. Top each burger with cheese slice; grill for about 1 minute or until cheese starts to melt.
- Meanwhile, brush onion rounds with olive oil; grill for about 2 minutes per side or until lightly charred and tender. Grill buns for 30 to 60 seconds or until lightly toasted. Assemble cheeseburgers in buns with lettuce, tomato, grilled onions and drizzle of remaining balsamic glaze.
Tip: Top burger with bacon if desired.
- Asian-Style Dressing: Whisk together white wine vinegar, lime juice, sugar, fish sauce, ginger and chili sauce; whisk in olive oil.
- Vietnamese Slaw: Toss together purple cabbage, green cabbage, bean sprouts, carrots, red onion, mint and chopped cilantro.
Toss slaw with dressing until well coated. Garnish with cilantro leaves, chopped peanuts and lime wedges.
Tip: Stuff into pitas and serve with cooked, shredded chicken breast for a healthy lunch.
- Heat half of the oil in large skillet set over medium heat; cook fennel and onion for about 5 minutes or starting to soften. Stir in lentils; cook for about 3 minutes or until vegetables are tender and lentils are heated through.
- Meanwhile, whisk together remaining oil, red wine vinegar, maple syrup, Dijon mustard, salt and pepper. Add to skillet; bring to simmer. Stir in spinach; cook for about 1 minute or just starting to wilt. Transfer to serving dish and garnish with pomegranate seeds and pine nuts.
Tip: Substitute dried cherries or cranberries for pomegranate seeds.
