Food Network Magazine - (10)October 2020

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THAI NOODLE

BOWLS WITH

BROCCOLI

ACTIVE: 40 min

TOTAL: 40 min

SERVES: 4

FOR THE DRESSING

¼ cup rice vinegar

3 tablespoons fresh lime juice

2 tablespoons fish sauce (vegan if

preferred)

2 tablespoons sugar

1 1-inch piece ginger, minced

2 scallions, sliced (dark green parts

reserved for topping)

½ to 1 small Thai green chile pepper, sliced

FOR THE NOODLE SALAD

6 ounces rice noodles

2 tablespoons plus 2 teaspoons vegetable oil

1 tablespoon fish sauce (vegan if

preferred)

1 teaspoon sugar

2 tablespoons minced fresh lemongrass

1 large head broccoli, stalks peeled,

cut into long florets

⅓ English cucumber, thinly sliced

1 celery stalk, thinly sliced

1 head Little Gem lettuce, shredded

½ cup shredded fresh mint

Canned fried onions and roasted unsalted

peanuts, for topping

1. Make the dressing: Whisk the vinegar,
   ¼ cup water, the lime juice, fish sauce, sugar,
   ginger, scallions and chile pepper in a
   medium bowl; set aside.


2. Make the noodle salad: Cook the noodles
   as the label directs; drain and set aside.
   Whisk 2 tablespoons vegetable oil, the fish
   sauce, sugar and lemongrass in a large bowl;
   add the broccoli and toss to coat.


3. Heat the remaining 2 teaspoons vegetable
   oil in a large cast-iron skillet over medium-
   high heat. Working in batches if needed, add
   the broccoli in a single layer and cook until
   charred on one side, about 4 minutes. Flip
   and continue cooking until crisp-tender,
   about 2 more minutes.


4. Assemble the bowls: Divide the noodles
   among 4 shallow bowls; top with the broccoli,
   cucumber, celery, lettuce and mint. Drizzle
   with the dressing and top with fried onions,
   peanuts and the reserved scallion greens.

SPICED

CHICKEN AND

KALE BOWLS
ACTIVE: 40 min
TOTAL: 50 min
SERVES: 4

FOR THE SQUASH
1 acorn squash (1 pound), halved, seeded
and sliced ½ inch thick
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper

FOR THE CHICKEN
2 skinless, boneless chicken breasts
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground turmeric

FOR THE SALAD
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
2 teaspoons dijon mustard
2 teaspoons honey
1 small shallot, minced
Kosher salt and freshly ground pepper
¼ cup extra-virgin olive oil
1 5-ounce package baby kale
1 9-ounce package cooked lentils (1½ cups)
Crumbled feta cheese, pomegranate seeds
and chopped pistachios, for topping

1. Make the squash: Put a rimmed baking sheet
   in the oven; preheat to 450 ̊. Toss the squash
   with the olive oil and season with salt and
   pepper. Spread on the hot baking sheet. Roast
   until browned and tender, 16 to 20 minutes,
   flipping during the last 5 minutes.


2. Make the chicken: Season the chicken
   with salt and pepper; drizzle with 1 tablespoon
   olive oil and rub with the coriander, cumin
   and turmeric. Heat the remaining 1 tablespoon
   olive oil in an ovenproof skillet over medium-
   high heat. Add the chicken, reduce the heat
   to medium and cook until browned, 3 to
   4 minutes. Flip and cook until browned on
   the other side, about 2 minutes. Transfer the
   skillet to the oven; bake until cooked through,
   10 to 12 minutes. Remove to a cutting board
   and let rest 10 minutes before slicing.


3. Make the salad: Combine the lemon juice,
   vinegar, mustard, honey, shallot, ¾ teaspoon
   salt and a few grinds of pepper in a bowl.
   Let sit 5 minutes; whisk in the olive oil. Divide
   the kale among 4 bowls. Top with the lentils,
   squash, chicken, feta, pomegranate seeds and
   pistachios. Drizzle with the dressing.

TEX-MEX

STEAK

BOWLS

ACTIVE: 40 min

TOTAL: 50 min

SERVES: 4

FOR THE QUINOA

1 cup tricolor quinoa

2 tablespoons chopped fresh cilantro

Grated zest of 1 lime

Kosher salt

FOR THE VEGETABLES

2 sweet potatoes, cut into

¾-inch cubes

2 poblano chile peppers, seeded and

cut into ¾-inch pieces

1 red onion, chopped

2 tablespoons extra-virgin olive oil

1 teaspoon chili powder

½ teaspoon ground cumin

½ teaspoon garlic powder

Kosher salt and freshly ground pepper

FOR THE STEAK

1 pound skirt or flank steak,

cut into 2 pieces

Kosher salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

Pico de gallo, Mexican crema and

chopped fresh cilantro, for topping

Lime wedges, for serving

1. Preheat the oven to 425 ̊. Make the
   quinoa: Cook the quinoa as the label
   directs; fluff with a fork and stir in the
   cilantro and lime zest. Season with salt.


2. Meanwhile, make the vegetables:
   Toss the sweet potatoes, poblanos and
   red onion with the olive oil, chili powder,
   cumin and garlic powder in a large bowl;
   season with salt and pepper. Spread
   on a rimmed baking sheet. Bake until
   tender and browned around the edges,
   20 to 25 minutes.


3. Make the steak: Season the steak
   with salt and pepper. Heat the olive oil
   in a large skillet over medium-high heat.
   Add the steak and cook 3 to 5 minutes
   per side for medium rare. Remove to a
   cutting board and let rest 10 minutes
   before slicing.


4. Assemble the bowls: Divide the quinoa
   among 4 shallow bowls. Top with the
   vegetables, steak, pico de gallo, crema
   and cilantro. Serve with lime wedges.

46 FOOD NETWORK MAGAZINE ●OCTOBER 2020