1 cup thinly sliced red onion
1/3 cup coarsely chopped scallions
1 large jalapeno pepper, seeded, pith removed, minced
1 1/4 cups tender cilantro sprigs
1 cup chopped fresh mint
Prepare grill. Brush steaks lightly with vegetable oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Remove from grill to a cutting board. Let stand 10 minutes, then cut diagonally across the grain into thin slices. Cover loosely with foil to keep warm-ish.
In a large bowl, combine lime juice, fish sauce, sugar, black pepper and hot red pepper. Add lettuce, bell pepper, cucumber, red onion, scallions and jalapeno pepper and toss gently. Taste for salt and pepper. Add cilantro and mint. Add beef and toss once more. Divide among 6 chilled salad plates. Makes 6 servings.
Linguine with pesto
Who doesn't love basil? The slight licorice flavor in its lovely green scented leaves. Here we combine this herb garden favorite with pecans, instead of the traditional pine nuts. And for a hint of spice, we add peppery arugula.
Don't forget the Italian bread. And add a side of fresh mozzarella slices interspersed with fresh tomato slices and drizzled with balsamic vinegar.
2 cups basil leaves
2 cups arugula leaves
1/3 cup flat-leaf parsley leaves
1/4 cup coarsely chopped pecans
3 tablespoons olive oil
4 cloves garlic, peeled
1 cup grated Parmesan cheese
1/2 cup reduced fat/sodium chicken broth
1/2 teaspoon sea salt
1/2 teaspoon coarsely ground black pepper
1 pound hot, cooked (al dente) linguine, drained, some of the cooking liquid reserved
In a food processor, combine basil, arugula, parsley, pecans, olive oil and garlic and pulse-process to a smooth paste. Add grated Parmesan, chicken broth, salt and pepper. Pulse just to combine. Place herb mixture in a large bowl, and add hot pasta. Toss well. If herb mixture seems too thick, add some of the reserved cooking liquid, then toss again. Makes 6 servings.