Red Curry Beef Noodles Serves: 4 Prep Time: 10 min. Cook Time: 15 min. Total Time: 25 min.
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1 Red Curry Beef Noodles Cook Time: 15 min. Total Time: 25 min. 1 lb. Market District beef flank steak ¼ cup Thai Kitchen red curry paste 1 (5.29-oz) pkg. Dynasty saifun bean thread noodles 1 bell pepper 1 bunch cilantro, divided 2 limes 4 oz. fresh snow peas 4 tsp. Giant Eagle vegetable oil, divided 2 tsp. Giant Eagle granulated sugar 2 tsp. Giant Eagle soy sauce 1. Thin slice the flank steak across the grain and marinate in curry paste. Soak the bean thread noodles in cool water. Cut the bell pepper into ¼-inch thick strips. Roughly chop the cilantro. Cut one lime in half and the other into wedges. Trim the snow peas. 2. Heat a wok or large skillet over high heat. Once hot, add 2 teaspoons vegetable oil and heat just until it starts to smoke. Carefully add beef in a single layer and let sear on one side, without stirring. 3. Once the beef is seared on one side, turn or flip to sear on the other side. When the beef is still a little rare, remove from the pan. You may have to do this in batches 4. Return pan to heat. Once hot again, add remaining vegetable oil, pepper strips and snow peas. Stir-fry for a minute or two, then add drained, soaked noodles, soy sauce, juice of one lime and sugar. Continue to cook over medium heat until the noodles soften, about 5 minutes. 5. Add half the cilantro and the beef back to the noodles and toss to combine. Cook until beef reaches a minimum internal temperature of 145 F. 6. Serve with the lime wedges and remaining chopped cilantro. Red Curry Beef Noodles (Dietitian Pick) ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Egg-Free, Dairy-Free Calories 400, Fat 12g, Sat. Fat 3.5g, Trans Fat 0g, Cholesterol 75mg, Sodium 560mg, Total Carbohydrate 43g, Fiber 2g, Sugars 5g, Protein 28g
2 Shrimp Aguachile Tostadas Cook Time: 20 min. Total Time: 30 min. 4 6-inch La Tortilla Factory corn tortillas 1 English cucumber, divided 1 jalapeño, divided 1 bunch cilantro, divided 1 Granny Smith apple, divided 1 red onion, divided 4 oz. tomatillos 2 limes 2 tsp. salt 1 lb. Nature s Basket extra-large peeled & deveined cooked shrimp 1 avocado Giant Eagle canola oil spray 1. Preheat oven to 350 F. Lay tortillas on a rack over a sheet pan and spray both sides with oil. Place in oven and bake for 5 minutes then turn and bake another 5 minutes or until nice and crispy. 2. Rough chop half of the cucumber, half of the jalapeño, half of the cilantro, half of the apple and a quarter of the red onion and place in a blender. Remove the skins from the tomatillos and place them in the blender. Add in the juice of one lime and salt. 3. Blend on high speed until very smooth. 4. Very thin slice the remaining cucumber, apple, red onion and jalapeño. 5. Remove the tail from the shrimp and split in half lengthwise. Toss together with the thin sliced vegetables and the dressing you made. Let marinate for about 10 minutes. 6. Meanwhile, remove the skin and pit from the avocado and mash in a small bowl with a pinch of salt. 7. To serve, spread the avocado on the bottom of each tortilla and top with the marinated shrimp. Pass lime wedges and more cilantro on the side. Shrimp Aguachile Tostadas ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Dairy-Free Calories 340, Fat 10g, Sat. Fat 1g, Trans Fat 0g, Cholesterol 215mg, Sodium 1640mg, Total Carbohydrate 34g, Fiber 8g, Sugars 8g, Protein 32g
3 Black Bean Burger Cook Time: 20 min. Total Time: 30 min. 1 can Giant Eagle black beans 1 lime 1 cup Tasty Bite organic brown rice 4 Tbsp. Giant Eagle taco seasoning, divided ½ cup Giant Eagle shredded Pepper Jack 1 bag Giant Eagle angel hair slaw ¼ cup Giant Eagle mayo 1 Tbsp. Giant Eagle canola oil 4 Giant Eagle sliced wheat hamburger buns 1. Drain black beans and rinse. Cut lime in half and squeeze out the juice and set aside. Cook rice by following instructions on rice packet. 2. Place black beans in a large mixing bowl. Using a potato masher or fork mash the beans until they form a chunky paste. Fold in 1 cup of cooked rice, 2 tablespoons taco seasoning and the pepper jack cheese. Mix well. 3. Form the mixture into four equal balls and then form into patties. Place the patties in the freezer for 10 minutes to solidify. 4. Meanwhile In a bowl, mix the mayo, 2 tablespoons of taco seasoning and lime juice. Whisk well and then fold the slaw in. 5. In a frying pan, heat canola oil for one minute on high. Gently add in the black bean burgers and cook for 4-5 minutes on each side forming a nice crust (if you do not have a big enough pan cook in batches). While burgers are cooking, toast the buns for 3-4 minutes or until golden brown. 6. Place the burger on the toasted bun and top with cabbage slaw. Enjoy the extra slaw on the side! Black Bean Burgers (Vegetarian) ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free Calories 570, Fat 17g, Sat. Fat 2g, Trans Fat 0g, Cholesterol 5mg, Sodium 1140mg, Total Carbohydrate 87g, Fiber 5g, Sugars 8g, Protein 17g
4 Pork Loin Roulades Serves: 6 Prep Time: 15 min. Cook Time: 45 min. Total Time: 1 hr. 5 oz. Nature s Basket organic baby spinach 12 oz. Giant Eagle sweet Italian sausage 1 cup. Giant Eagle low-moisture part-skim shredded Mozzarella cheese 2 lbs. Giant Eagle boneless pork top loin center roast 1 ½ tsp. salt plus more for seasoning, divided 1 tsp. pepper plus more for seasoning, divided 1 large leek 1 lb. fresh turnips 1 bunch Nature s Basket organic rosemary 1 head garlic 2 Tbsp. Market District extra virgin olive oil 1. Preheat oven to 500 F. Spread spinach on a sheet pan and place in oven for 1 minute, stir and return to oven, repeat until the spinach is wilted. Chill spinach in refrigerator. 2. Remove sausage meat from casings and mix in a medium bowl with spinach and Mozzarella. 3. Slice pork loin lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Place plastic wrap over pork; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle evenly with 3/8 teaspoon salt and pepper. Spread spinach mixture on pork, leaving about an inch on the end. Roll up and use twine to tie together every inch or so. Season liberally with salt and pepper. 4. Split the leek and wash away any dirt, then cut into 2-inch lengths. Trim and cut turnips into wedges (no need to peel). Roughly chop the rosemary. Separate the garlic into cloves, but do not peel. Combine all this in a roasting pan and toss with olive oil, 1 tsp. salt and ½ teaspoon black pepper. Place pork on top of vegetables and in 500 F oven. 5. Roast pork for 10 minutes, continue to check and roast until golden brown, about 20 minutes. Once it is golden brown, reduce heat to 250 F and continue to cook until 165 F internal temperature is reached about 15 minutes more. Remove from oven and let rest for 10 minutes before slicing and serving with the roasted vegetables and any juices from the pan. Pork Loin Roulades ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Gluten-Free Calories 450, Fat 27g, Sat. Fat 9g, Trans Fat 0g, Cholesterol 120mg, Sodium 1180mg, Total Carbohydrate 13g, Fiber 3g, Sugars 5g, Protein 40g
5 Roast Chicken with Pepperoni Potatoes Cook Time: 45 min. Total Time: 55 min. 1 bunch Nature s Basket fresh thyme, divided 1 head garlic 3 oz. Giant Eagle sliced pepperoni 4 Russet potatoes 1 stick Giant Eagle unsalted butter 2 tsp. Market District extra virgin olive oil 1 tsp. Kosher salt plus more for seasoning, divided ¾ tsp. black pepper plus more for seasoning, divided 1 Natures Basket whole chicken 1. Preheat oven to 500 F. 2. Chop the thyme and separate the garlic into cloves, but do not peel. Slice the pepperoni into thin strips, slice the potatoes into ½-inch slices and cut butter into ¼-inch slices. Set each aside separately. 3. In a roasting pan, combine sliced potatoes, pepperoni, half the chopped thyme, garlic cloves, olive oil, 1 teaspoon salt and ½ teaspoon pepper, toss to combine and spread into an even layer. 4. To season chicken, run your fingers under the skin starting from the rump and going to the thighs and upper thighs. Stuff the butter slices, remaining chopped thyme and salt and pepper into the pocket between the breast meat and skin and the leg and skin. Press it down with your hands to make it even. Season the outside liberally with salt and pepper. 5. Place the chicken on top of the potatoes and in oven. 6. Roast until the skin is golden brown, about 15 minutes. Once the skin is brown reduce heat to 250 F and continue to roast until 165 F internal temperature is reached. 7. Remove from oven and let rest 10 minutes before carving and serving with the roasted potatoes and any juices form the roasting pan. Roast Chicken with Pepperoni Potatoes ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Gluten-Free Calories 1000, Fat 63g, Sat. Fat 26g, Trans Fat 1g, Cholesterol 250mg, Sodium 1230mg, Total Carbohydrate 42g, Fiber 5g, Sugars 3g, Protein 66g
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