Food Network Magazine - (04)April 2020

weeknight

cooking

PEA-MINT FALAFEL WITH BULGUR

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

1 cup bulgur

½ cup tahini

6 tablespoons extra-virgin olive oil

2 to 3 tablespoons fresh lemon juice

1 clove garlic

Kosher salt and freshly ground pepper

1 cup fresh mint

¾ cup frozen peas, thawed

½ teaspoon ground cumin

1 15-ounce can chickpeas, drained and rinsed

½ cup panko

½ large seedless cucumber, finely chopped

1. Bring 2 cups water to a boil. Pour over the bulgur in a large
   bowl; cover and set aside until tender, about 20 minutes.


2. Meanwhile, combine the tahini, 1 tablespoon each olive oil and
   lemon juice, the garlic and a big pinch each of salt and pepper in a
   food processor. Add ½ cup small ice cubes and process, scraping
   down the food processor as needed, until smooth and all the ice
   has melted. Remove ½ cup to a small bowl for the dressing.


3. Add ½ cup mint, the peas and cumin to the food processor
   with the remaining tahini mixture and puree until smooth. Add
   the chickpeas, panko and a pinch each of salt and pepper; pulse
   until combined but still a little chunky. Scoop the mixture into
   12 balls, about 2 tablespoons each.


4. Heat 3 tablespoons olive oil in a large nonstick skillet over
   medium-high heat. Add the falafel and cook, turning, until
   browned, adding 1 more tablespoon oil when the pan gets dry,
   6 to 8 minutes.


5. Pour off any unabsorbed water from the bulgur. Add the
   cucumber, remaining 1 tablespoon olive oil and 1 tablespoon
   lemon juice. Tear the remaining ½ cup mint and add to the bulgur;
   season with salt and pepper and toss. Divide among plates; top
   with the falafel. Thin the dressing with the remaining 1 tablespoon
   lemon juice if needed and drizzle on the falafel.
   Per serving: Calories 660; Fat 39 g (Saturated 5 g); Cholesterol 0 mg;
   Sodium 320 mg; Carbohydrate 64 g; Fiber 14 g; Sugars 5 g; Protein 18 g

ITALIAN STEAK SALAD

WITH PARMESAN CROUTONS
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

2 cups grape tomatoes (½ cup whole, 1½ cups halved)
½ small red onion (½ cut into chunks, ½ thinly sliced)
¼ cup fresh basil
3 tablespoons red wine vinegar
Kosher salt and freshly ground pepper
6 tablespoons extra-virgin olive oil
1¼ pounds flank steak, halved lengthwise
3 cups torn Italian bread (about 4 ounces)
2 tablespoons grated parmesan cheese,
plus shaved parmesan for topping
3 heads endive, cut into ½-inch pieces
1 head radicchio, torn
1 romaine lettuce heart, torn

1. Preheat the oven to 425 ̊. Combine the whole grape tomatoes,
   red onion chunks, basil and vinegar in a blender. Add ½ teaspoon
   salt and a few grinds of pepper and blend until almost smooth.
   Add ¼ cup olive oil and puree until smooth. Remove 2 tablespoons
   of the dressing to a small bowl.


2. Place each steak half between 2 pieces of plastic wrap and
   pound on both sides with the flat side of a meat mallet until
   ¾ inch thick. Season with salt and pepper and brush with
   the reserved 2 tablespoons dressing. Heat a large skillet over
   medium-high heat and add 1 tablespoon olive oil. Add the
   steak and sear until well browned, 3 to 4 minutes per side for
   medium rare. Transfer to a cutting board to rest.


3. Meanwhile, toss the bread chunks with the remaining
   1 tablespoon olive oil on a baking sheet. Bake, tossing once,
   until golden, 10 to 12 minutes. Immediately toss with the grated
   parmesan; season with salt and pepper.


4. Combine the endive, radicchio, romaine, halved grape
   tomatoes, sliced red onion and croutons in a large bowl; drizzle
   with the dressing and toss. Divide among plates and top with
   shaved parmesan. Thinly slice the steak and add to the salads.

Per serving:Calories 510; Fat 32 g (Saturated 8 g); Cholesterol 92 mg;
Sodium 668 mg; Carbohydrate 19 g; Fiber 4 g; Sugars 4 g; Protein 35 g

62 FOOD NETWORK MAGAZINE ●APRIL 2020