What makes this pasta dish so quick is the sauce—you barely cook it. Big cherry or campari tomatoes look pretty and are quick to prep—just slice in half.
1 lb (500 g) tomatoes, coarsely chopped
1 cup (250 mL) fresh basil, coarsely chopped
1 small shallot, minced
2 Tbsp (30 mL) red wine vinegar
1 Tbsp (15 mL) extra-virgin olive oil
1 tsp (5 mL) sea salt
8 oz (250 g) organic beef eye of round pepper steak
1/2 lb (250 g or 1/2 of a 500 g package) pappardelle noodles, about 4 nests
Fill large saucepan with water and bring to boil. Meanwhile, stir tomatoes with basil, shallot, vinegar, olive oil, and salt; let stand while cooking pasta and beef.
Heat large frying pan over medium heat. When hot, add splash of oil and swirl to coat pan. Add beef. Sear both sides and cook to medium-rare, about 2 minutes per side.
Meanwhile, boil pasta according to package directions.
Place cooked beef on cutting board and let stand.
Turn tomato mixture into frying pan and stir just until basil starts to wilt, about 1 minute. Turn off heat. Drain pasta and stir into tomato mixture. Slice beef thinly and add to noodles. Finish with freshly ground pepper.
Tip: Tough cut
Eye of round is cut from the round steak section of a beef hindquarter. It’s tougher than typical steaks (tenderloin, strip loin, rib-eye) but has a full-bodied beefy flavour. It is best cooked to rare or medium-rare as anything beyond makes it chewier. When serving, slice as thin as you can.
Each serving contains: 610 calories; 40 g protein; 19 g total fat (5 g sat. fat, 0 g trans fat); 76 g carbohydrates; 15 g fibre; 1,287 mg sodium
source: "Ready, Set...Cook Healthy!", alive #324, October 2009
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.