Florentine Roulade
Serves 6
Heat oven to 350˚F. Place 1 flank steak (about 1 ½ lbs.), butterflied, between 2 pieces plastic wrap; pound to ½” thickness. In bowl, combine 2 oz. herbed goat cheese, 2 cups fresh chopped spinach, ½ cup chopped shallots and 2 Tbs. chopped roasted red peppers. Spread on steak, leaving 1” border; pat down firmly. Roll jelly-roll style; tie with string. Place on rack set in broiler pan and coat with cooking spray. Bake 1 hr., or until meat thermometer inserted in center reads 140˚F. Let sit 10 min. before slicing.
Prep Time: 10 min Total Time: 1 hr., 20 min.
Garlic Curly Fries
Serves 6
In jelly-roll pan, combine 1 bag (22 oz.) frozen curly fries, 2 Tbs. olive oil, 1 Tbs. chopped parsley, 1 Tbs. Greek seasoning and 1 Tbs. chopped garlic. Bake 30 min., or until golden and crisp, turning occasionally.
Prep Time: 5 min. Total Time: 35 min.
Pesto Green Beans
Serves 6
In skillet coated with olive oil – flavored cooking spray over medium-high heat, cook 2 vine-ripened tomatoes, cut into eighths, 4 min. Stir in 1 can (19 oz.) chickpeas, drained, 1 pkg. (10 oz.) frozen lima beans, thawed, ¼ cup prepared pesto and 2 Tbs. water. Cook 5 min., or until heated through, stirring. Remove from heat; stir in 2 Tbs. capers.
Prep Time: 5 min. Total Time: 15 min.
Stuffed Flank Steak
Makes 6 Servings
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1 flank steak (about 1.5 lbs.), butterflied
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3 Tbs. olive oil, divided
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1 pkg. (5.6 oz) rice and pasta blend with vegetables in a savory sauce
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½ cup feta cheese cubes in oil with herbs and spices
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8 oz. asparagus, trimmed and chopped
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1 jar (6 oz) roasted red peppers, drained and chopped
Heat oven to 350˚F. Lay steak open like a book. Brush on 1 Tbs. oil; season with saly and pepper; if desired. Prepare rice according to package directions. Stir in feta, asparagus, and red peppers; spread in beef leaving 1” border. Roll up steak. Tie at 2” intervals. Brush with remaining oil. Bake 1 hr., or until thermometer reads 140˚F.
Prep Time: 10 min. Total Time: 1 hr., 10 min.
Greek Fries
6 Servings
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2 lemons, divided
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1 bag (22 oz.) frozen waffle-cut French fries
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¼ cup olive oil
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¼ cup chopped fresh oregano
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5 large cloves garlic, peeled and chopped
Heat oven to 450˚F. Slice 1 lemon. In jelly-roll pan, combine waffle-cut fries, olive oil, oregano, garlic and sliced lemon. Bake 30 min., or until golden and crisp, turning occasionally. Zest and juice remaining lemon. Toss fries with 1 Tbs. each lemon zest and juice.
Spinach Salad
6 Servings
· 2 oranges, divided
· 1 bag (6oz.) baby spinach, arugula & carrot blend
· 1 English cucumber, cut crosswise into thirds and thinly sliced
· 1 can (15 oz.) beets, drained and sliced
· ½ cup prepared hummus
Peel and slice 1 orange. Zest and juice remaining orange. Place greens on serving plate. Arrange cucumber, beets and orange slices on top, in flower pattern if desired. In a small bowl, combine hummus, 2 Tbs. orange juice and ½ tsp. orange zest. Season with salt and pepper if desired. Drizzle salad with dressing.
Prep Time: 10 min. Total Time: 10 min.