Open-Faced Steak and Arugula Sandwiches
ACTIVE 25 MIN.
TOTAL 25 MIN. SERVES 4
[https://cdn.magzter.com/1357656022/1716448069/articles/uEDTRaOdk1716463966417/ypSFKDbyF1716464123613.jpg]
1 Heat oven to 425°F. In small bowl, toss onion with 2 Tbsp lemon juice and a pinch each of salt and pepper. Let sit, tossing occasionally, until ready to use.
2 Heat medium cast-iron skillet on medium-high. Season steaks with 1/2 tsp each salt and pepper. Add 1/2 Tbsp oil to skillet, then add steaks and cook until browned, 3 min. per side. Transfer skillet to oven and roast steaks to desired doneness, 3 to 6 min. for medium. Transfer steaks to cutting board and let rest at least 5 min. before slicing.
3 In large bowl, toss arugula with remaining Tbsp each oil and lemon juice and a pinch each of salt and pepper.
4 Arrange sliced steak and arugula on toast, then top with pickled onion and Parmesan if desired.
[https://cdn.magzter.com/1357656022/1716448069/articles/uEDTRaOdk1716463966417/CxuZM1UKk1716464238532.jpg]
Inside-Out Pork Dumplings
ACTIVE 20 MIN. TOTAL 20 MIN. SERVES 4
[https://cdn.magzter.com/1357656022/1716448069/articles/uEDTRaOdk1716463966417/2Z7Veypt31716464311691.jpg]
1 Bring large pot of water to a boil. Working in stacks, halve wonton wrappers to form wide noodles; separate and set aside. In bowl, combine tamari, rice vinegar, and maple syrup; set aside.
2 In medium bowl, mix garlic and ginger with white and light green scallion parts; transfer half to small bowl and set aside. To remaining mixture, add pork and ½ tsp pepper and mix to combine.
3 Heat 1 tsp canola oil in large skillet on medium-high. Add pork mixture, break up, and let cook, undisturbed, until bottom is crisp, 5 min. Break up pork and cook, scraping up any browned bits, until cooked through, 2 min. Drain fat, then toss pork with half of tamari mixture. Transfer to plate.
4 Heat remaining 2 tsp oil on medium. Add reserved scallion mixture and cook, stirring, 15 sec. Toss with sugar snap peas and bok choy, increase heat to medium-high, and sauté 2 min.; remove from heat and toss with remaining tamari mixture.
5 Add wonton wrappers to boiling water, stirring. Cook 1 min., then drain and rinse under cool water, separating wrappers. Shake off water; drizzle with sesame oil and toss with snap peas and bok choy to coat, then pork mixture. Sprinkle dark scallion greens on top.
[https://cdn.magzter.com/1357656022/1716448069/articles/uEDTRaOdk1716463966417/9460641779.jpg]
Chilaquiles Verdes
ACTIVE 20 MIN. TOTAL 25 MIN. SERVES 4
[https://cdn.magzter.com/1357656022/1716448069/articles/uEDTRaOdk1716463966417/1O_oof3GX1716464424236.jpg]
1 Heat broiler. On large rimmed baking sheet, toss tomatillos, onion wedges, garlic, and jalapeños with oil and 1/2 tsp each salt and pepper. Broil, rotating pan and tossing once, until vegetables are tender and charred, 8 to 12 min.
2 Discard garlic skins and transfer all roasted vegetables to blender. Add cilantro, 2 Tbsp lime juice, 1/2 cup water, and 1/2 tsp salt and puree until smooth. Taste and add up to 1 Tbsp more lime juice if desired.
3 Transfer salsa verde to large bowl, add chips, and toss to coat. Divide among bowls, spooning any salsa left in bowl on top. Sprinkle with chopped onio...
ACTIVE 25 MIN.
TOTAL 25 MIN. SERVES 4
[https://cdn.magzter.com/1357656022/1716448069/articles/uEDTRaOdk1716463966417/ypSFKDbyF1716464123613.jpg]
1 Heat oven to 425°F. In small bowl, toss onion with 2 Tbsp lemon juice and a pinch each of salt and pepper. Let sit, tossing occasionally, until ready to use.
2 Heat medium cast-iron skillet on medium-high. Season steaks with 1/2 tsp each salt and pepper. Add 1/2 Tbsp oil to skillet, then add steaks and cook until browned, 3 min. per side. Transfer skillet to oven and roast steaks to desired doneness, 3 to 6 min. for medium. Transfer steaks to cutting board and let rest at least 5 min. before slicing.
3 In large bowl, toss arugula with remaining Tbsp each oil and lemon juice and a pinch each of salt and pepper.
4 Arrange sliced steak and arugula on toast, then top with pickled onion and Parmesan if desired.
[https://cdn.magzter.com/1357656022/1716448069/articles/uEDTRaOdk1716463966417/CxuZM1UKk1716464238532.jpg]
Inside-Out Pork Dumplings
ACTIVE 20 MIN. TOTAL 20 MIN. SERVES 4
[https://cdn.magzter.com/1357656022/1716448069/articles/uEDTRaOdk1716463966417/2Z7Veypt31716464311691.jpg]
1 Bring large pot of water to a boil. Working in stacks, halve wonton wrappers to form wide noodles; separate and set aside. In bowl, combine tamari, rice vinegar, and maple syrup; set aside.
2 In medium bowl, mix garlic and ginger with white and light green scallion parts; transfer half to small bowl and set aside. To remaining mixture, add pork and ½ tsp pepper and mix to combine.
3 Heat 1 tsp canola oil in large skillet on medium-high. Add pork mixture, break up, and let cook, undisturbed, until bottom is crisp, 5 min. Break up pork and cook, scraping up any browned bits, until cooked through, 2 min. Drain fat, then toss pork with half of tamari mixture. Transfer to plate.
4 Heat remaining 2 tsp oil on medium. Add reserved scallion mixture and cook, stirring, 15 sec. Toss with sugar snap peas and bok choy, increase heat to medium-high, and sauté 2 min.; remove from heat and toss with remaining tamari mixture.
5 Add wonton wrappers to boiling water, stirring. Cook 1 min., then drain and rinse under cool water, separating wrappers. Shake off water; drizzle with sesame oil and toss with snap peas and bok choy to coat, then pork mixture. Sprinkle dark scallion greens on top.
[https://cdn.magzter.com/1357656022/1716448069/articles/uEDTRaOdk1716463966417/9460641779.jpg]
Chilaquiles Verdes
ACTIVE 20 MIN. TOTAL 25 MIN. SERVES 4
[https://cdn.magzter.com/1357656022/1716448069/articles/uEDTRaOdk1716463966417/1O_oof3GX1716464424236.jpg]
1 Heat broiler. On large rimmed baking sheet, toss tomatillos, onion wedges, garlic, and jalapeños with oil and 1/2 tsp each salt and pepper. Broil, rotating pan and tossing once, until vegetables are tender and charred, 8 to 12 min.
2 Discard garlic skins and transfer all roasted vegetables to blender. Add cilantro, 2 Tbsp lime juice, 1/2 cup water, and 1/2 tsp salt and puree until smooth. Taste and add up to 1 Tbsp more lime juice if desired.
3 Transfer salsa verde to large bowl, add chips, and toss to coat. Divide among bowls, spooning any salsa left in bowl on top. Sprinkle with chopped onio...
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Woman's Day (Digital) - 1 Issue, Summer 2024