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