Any day now it’s going to be spring… right? In the meantime, we’ve put together a dinner plan that includes vegetables we’re craving right now, like asparagus and radishes and snappy greens. This week of recipes also contains a special steak salad with bold flavors that are bracing after a long winter, portion-controlled quinoa cakes and a tofu stroganoff that will satisfy the whole family (even meat-lovers!).
—Wendy Ruopp, Managing Editor
This steak salad recipe is tasty and easy to make. Flat-iron steaks, a relatively new addition to our repertoire of great steaks, are from the top of the shoulder blade and quite tender. Cook this lean cut to medium-rare for the best flavor.
This healthy quinoa cake recipe is packed with protein from the black beans, eggs, cottage cheese and quinoa. The cuteness of it comes from being baked in a muffin tin, which is a very helpful way to control the portion size. We like to serve the quinoa cakes with a mouthwatering and incredibly easy blender salsa; if you don’t like the heat, leave out the chipotle pepper. We like the look of red quinoa, but any color quinoa will work just as well. Serve with roasted zucchini tossed with cilantro and a squeeze of lime.
Ooey-gooey cheese, crispy breadcrumbs and plenty of sauce are the hallmarks of any good chicken Parmesan recipe, and this one-skillet version of chicken parm is no exception. We made this recipe easier and healthier by skipping the breading on the chicken and sprinkling the top of the dish with cheese and breadcrumbs. Serve with whole-wheat pasta to soak up the extra sauce and add a Caesar salad on the side.
In this farro and salmon recipe, salmon is poached in a miso-infused broth with bites of tender asparagus and sautéed leeks. If you use farro that’s labeled “pearled,” a faster-cooking farro, to make this recipe, start with a full cup of grains and reduce the cooking time to 15 minutes. To clean the leeks, trim off the green tops and white roots and split lengthwise. Place in a large bowl of water and swish around to release any sand or soil. Repeat until no grit remains.
In this healthy tofu recipe, seared strips of tofu stand in for meat for a vegetarian version of beef stroganoff. Even die-hard fans of the usual meat dish will fall in love with this delicious variation. We make the sauce rich and savory with mushroom broth and a touch of sherry, and keep the fat in check with reduced-fat sour cream. Serve with whole-wheat egg noodles & sautéed broccolini.
Radishes become sweet and tender when roasted in a hot oven in this easy radish recipe. For a little extra sweetness and to mellow the radish even more, you can stir in a sprinkle of sugar or honey along with the butter and thyme. Serve with pan-seared Pacific cod.
Roasting cabbage at a high temperature is a revelation in flavor and texture; it brings out the sweet cabbage taste and turns the leaves silky soft, not at all soggy or watery. Serve the roasted wedges drizzled with the chive-mustard vinaigrette as a side dish for roast chicken, meat or fish or alone with crusty bread.