Food Network Magazine - (03)March 2020

weeknight

cooking

LOW-

CALORIE

DINNER

TUNA NIÇOISE SALAD WITH

TAHINI DRESSING

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

¾ pound carrots (about 6), cut into 2-inch pieces,

halved or quartered lengthwise if thick

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

½ pound green beans, trimmed, halved if long

2 large eggs

¼ cup tahini

2 tablespoons white wine vinegar

1 small head red-leaf lettuce, torn

2 5-ounce cans tuna in olive oil, drained

8 radishes, thinly sliced

16 pitted kalamata olives

Za’atar spice blend, for sprinkling

1. Place a baking sheet in the oven and preheat to 450 ̊. Toss the
   carrots with 1 tablespoon olive oil in a bowl; season with salt and
   pepper. Spread out on the hot pan and roast until tender and
   browned on the bottom, 25 to 30 minutes.


2. Meanwhile, bring a medium saucepan of salted water to a boil.
   Add the green beans and cook until crisp-tender, 2 to 4 minutes.
   Remove with a slotted spoon to a paper towel–lined plate to
   cool. Carefully add the eggs to the pot of water; adjust the heat
   to maintain a gentle simmer and cook until the yolks are jammy,
   7 minutes. Drain the eggs and run under cold water until cool
   enough to handle. Peel the eggs and cut each into 4 wedges.


3. While the eggs are cooking, make the dressing: Whisk the
   tahini, ¼ cup water, 1 tablespoon olive oil and 1 tablespoon
   vinegar in a small bowl; season with salt and pepper. Thin with
   more water, if necessary.


4. Toss the lettuce in a large bowl with the remaining 1 tablespoon
   olive oil and 1 tablespoon vinegar; season with salt and pepper.
   Divide among plates. Top with the tuna, roasted carrots, green
   beans, radishes, olives and eggs. Drizzle with the tahini dressing
   and sprinkle with za’atar.
   Per serving: Calories 410; Fat 29 g (Saturated 4 g); Cholesterol 118 mg;
   Sodium 857 mg; Carbohydrate 17 g; Fiber 5 g; Sugars 6 g; Protein 21 g

CINCINNATI-STYLE

TURKEY SLOPPY JOES
ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

1 12-ounce package frozen veggie tots
1 tablespoon extra-virgin olive oil
1 small white onion, finely chopped
1 pound ground turkey
1 tablespoon chili powder
¼ teaspoon apple pie spice or ground cinnamon
Kosher salt and freshly ground pepper
½ cup chili sauce (such as Heinz)
1 tablespoon Worcestershire sauce
4 soft hamburger buns, lightly toasted
1 cup shredded sharp cheddar cheese

1. Preheat the oven to 425 ̊. Spread the tots on a baking sheet
   and bake until crisp, 20 to 25 minutes.


2. Meanwhile, heat the olive oil in a large nonstick skillet over
   medium-high heat. Add all but ¼ cup white onion; cook until
   softened, about 3 minutes. Stir in the turkey, chili powder,
   pie spice, a big pinch of salt and a few grinds of pepper. Cook,
   stirring and breaking up the meat, until the turkey is well browned,
   4 to 5 minutes. Add the chili sauce, Worcestershire sauce and
   ½ cup water; stir to combine. Reduce the heat to medium
   and simmer, stirring frequently, until the turkey is fully cooked and
   the sauce is thickened slightly, 3 to 5 minutes; season with salt
   and pepper.


3. Divide the turkey mixture among the bun bottoms. Sprinkle
   with the cheese, reserved chopped onion and the bun tops.
   Serve with the veggie tots.

Per serving: Calories 660; Fat 31 g (Saturated 9 g); Cholesterol 109 mg;
Sodium 1,471 mg; Carbohydrate 62 g; Fiber 7 g; Sugars 15 g; Protein 35 g

50 FOOD NETWORK MAGAZINE ●MARCH 2020