After the months of heavy, hearty holiday meals, many of us begin craving lighter fare this time of year. While the selection of fresh fruits and vegetables is more limited than in spring and summer months, many still can be found, including green beans, avocados and oranges. Here are some ideas to add a flavorful spark to a number of dishes.
Seared ahi over Asian green beans and carrots
2 med. ahi tuna steaks
2 tbsp. sesame seeds
1/2 lb. fresh green beans
3 lg. fresh carrots
2 tbsp. chopped garlic
1/4 cup teriyaki sauce
Pinch of black pepper
Pinch of crushed red pepper flakes
2-3 tbsp. butter
2 tbsp. honey
Rinse and peel the carrots, then trim the ends off the green beans. Using a peeler, continue to peel the carrot while rotating to create noodle looking carrot strings. Peel until it gets too small to make nice-looking strings.
Coat the ahi steaks in sesame seeds and sprinkle with fresh pepper. Heat a skillet to medium-high.
Meanwhile, heat butter and garlic on medium in a large saute pan, then add the vegetables. Toss with tongs and cover.
After 2 minutes, add 5-10 grinds of fresh black pepper and a pinch of crushed pepper flakes, then cover. Cook for 3 minutes, then add the teriyaki sauce and honey. Toss with tongs and cover. Set aside or reduce heat to low and cook 5 more minutes for softer vegetables.
When skillet for ahi is hot, sear top and bottom for about a minute each. If filet is thick also sear the sides.
With a very sharp knife, slice the Ahi to about 1/4 inch pieces and lay on top of the veggies to plate. Dish should be served right away.
Easy crockpot Thai pork
6 thick-cut, boneless pork chops
1 red bell pepper, chopped
1/3 cup teriyaki sauce
1 cup chicken broth
2 tbsp. rice wine vinegar
1/2 tsp. dried red pepper flakes
3 garlic cloves, minced
3 tbsp. peanut butter
1/2 cup green onion, chopped
2 limes, cut into 8 wedges
1/4 cup dry-roasted peanuts
Cilantro
Grease crockpot or use a plastic liner. Place pork, bell peppers, broth, teriyaki sauce, rice vinegar, red pepper flakes and garlic in cooker. Cover and cook on low 6-8 hours, until pork is fork tender.
Remove pork and coarsely chop. Add peanut butter to cooker and stir thoroughly. Return pork to sauce and toss to coat the meat. Add cooked snap peas if desired.
Serve in shallow bowls over hot rice with lime wedges. Sprinkle with green onions, peanuts and cilantro.
Avocado Citrus Salad
Dressing
2 tbsp. sugar
2 limes
Dash of salt
2 tbsp. vegetable oil
Salad
1 lg. ripe avocado
2 cup torn romaine lettuce
1 lg. orange, peeled and cut into sections
1/4 sm. red onion, sliced into thin wedges
2 tbsp. snipped fresh cilantro
For dressing, zest limes to measure 1 teaspoon zest; juice limes to measure 1/4 cup juice. Place zest and juice in small bowl. Add sugar, salt and oil; whisk until blended. Cover and refrigerate until ready to use.
For salad, cut avocado in half lengthwise, remove seed and cut flesh away from skin. Cut avocado into slices.
Arrange lettuce, avocado slices, orange sections and onion on small plates. Drizzle with dressing. Sprinkle with cilantro, if desired.
— Recipes courtesy of justapinch.com
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