Shape_USA-January-February_2017

SHAPE.COM JANUARY/FEBRUARY 2017 1 5 7

Roasted Delicata Squash

With Fennel, Pistachios,

and Pomegranate

Serves: 4

Active time: 20

minutes

Total time: 45 minutes

3 medium delicata

squash (21⁄2 pounds),

trimmed, cut into

1⁄2-inch rounds, and

seeded

4 tablespoons

extra-virgin olive oil

Kosher salt

Freshly ground black

pepper

1⁄2 orange

1 tablespoon white

wine vinegar

2 teaspoons pure maple

syrup

1⁄4 teaspoon ground

coriander

1 small bulb fennel

1⁄4 cup pomegranate

seeds

3 tablespoons shelled,

roasted, and salted

pistachios, chopped

2 tablespoons parsley,

thinly sliced, for

garnish

1 Preheat the oven to 425°.

Place squash on a half

sheet pan lined with foil.

Drizzle with 2 tablespoons

oil, season with salt and

pepper, and toss to coat.

Spread rings in a single

layer. Roast until tender

and bottoms are browned,

about 20 minutes.

2 Zest half the orange half

into a medium bowl.

Squeeze in 2 tablespoons

juice from the orange. Add

the vinegar, maple syrup,

coriander, and a pinch

each of salt and pepper

and whisk until combined.

Whisk while adding the

remaining 2 tablespoons

oil in a steady stream.

Pluck fronds from the fen-

nel and reserve. Halve the

bulb, core, and slice thinly.

3 Transfer squash to a

serving dish and drizzle

with half the orange dress-

ing. Add fennel to the

remaining dressing and

toss to coat. Top squash

with fennel, pomegranate

seeds, and pistachios.

Garnish with parsley and

reserved fronds.

Nutrition facts per serv-

ing: 235 calories, 17 g fat

(2.4 g saturated), 19 g

carbs, 5 g protein, 6 g fiber,

124 mg sodium

Miso Flank

Steak With

Sesame

Vegetables

and Swiss

Chard

Pickles

Serves: 4

Active time: 25

minutes

Total time: 40 minutes

1 bunch Swiss chard,

preferably pink or red

1⁄4 cup plus 1 tablespoon

rice vinegar

2 tablespoons plus

1 teaspoon sugar

Kosher salt

1⁄4 cup plus 1 tablespoon

water

1 teaspoon dry mustard

2 tablespoons shiro

miso (white)

1 small head

Romanesco, cored

and cut into small

florets

1 small head cauli-

flower, cored and cut

into small florets

2 teaspoons sesame oil

1 pound flank steak

Freshly ground black

pepper

1 Cut the stems off the

Swiss chard, thinly slice

them, and reserve.

Coarsely chop the leaves

and set aside. In a small

saucepan, bring 1⁄4 cup vin-

egar, 2 tablespoons sugar,

1⁄2 teaspoon salt, and

1⁄4 cup water to a boil in a

small saucepan, stirring to

dissolve sugar and salt.

Remove from heat and

add chard stems to the

pan. Stir and gently press

into an even, submerged

layer. Set aside.

2 Whisk together mus-

tard, remaining 1 teaspoon

sugar, and remaining

1 tablespoon water in a

small bowl until smooth.

Whisk in miso and remain-

ing 1 tablespoon vinegar.

3 Bring a large saucepan

of salted water to a boil.

Add the Romanesco and

cauliflower and cook, stir-

ring occasionally, until

crisp-tender, 3 to 4 min-

utes. Drain and transfer to

a large bowl. Drizzle with

sesame oil and toss to

evenly coat.

4 Heat a large cast-iron

skillet over medium-high

heat. Season steak

with salt and pepper and

add to hot pan. Cook,

turning once, until steak

reaches desired doneness,

about 5 to 6 minutes

per side for medium-rare.

Transfer to a cutting

board and let rest for 5

minutes.

5 While steak rests, add

chard leaves to the hot

pan and cook, stirring until

just wilted, 1 to 2 minutes.

Add chard to serving dish.

6 Cut steak across the

grain into thin slices and

add to serving dish. Pour

any accumulated meat

juices into the bowl with

the miso sauce. Whisk

well, then drizzle over

the steak. Arrange the

Romanesco and cauli-

flower alongside the

steak. Drain the pickles

and scatter on top.

*serving: Nutrition facts per 307 calories, 10 g

fat (2.9 g saturated),

25 g carbs, 31 g protein,

6 g fiber, 650 mg sodium

remaining jalapeño
lengthwise; add both to
the pan along with
remaining 1 tablespoon
fish sauce. Fill it halfway
with water, bring to a boil
over high heat, then add
shrimp. Cover pan, remove
from heat, let stand for
5 minutes, and drain.

3 When the shrimp are
cool enough to handle,
peel and devein them.
Add to the bowl with the
pineapple, along with the
cress, cilantro, mint, and
avocado. Toss with your
hands until well mixed.
Divide among plates and
serve immediately.

*serving: Nutrition facts per 224 calories, 6 g
fat (0.9 g saturated), 24 g
carbs, 23 g protein, 5 g
fiber, 318 mg sodium