grilled salmon with mustard beurre blanc served over mustard roasted potatoes and green beans

Ingredients

For the fish:
1 shallot, peeled and minced
1 cup dry white wine
2 ounces fresh lemon juice
1 tablespoon heavy cream
1 tablespoon whole grain Dijon mustard
12 tablespoons cold butter, cubed
Salt and pepper
canola oil
1 – 2 pounds salmon fillets

For the veggies:

2 lbs. fingerling potatoes
1 lb. green beans, end trimmed
3 tablespoons olive oil
2 tablespoons whole-grain mustard
Kosher salt
1/2 teaspoon freshly ground black pepper

Instructions 

For the roasted veggies:
1. Preheat the oven to 425 degrees F.
2. Cut the potatoes in half and place them on a sheet pan. Place green beans on separate sheet pan.
3. Make the vinaigrette: whisk olive oil, mustard, 1 tsp. salt, and the pepper.
4. Pour half the vinaigrette over the potatoes and the other half over the green beans. Toss each to coat.
5. Bake potatoes for 50 minutes to 1 hour, until they are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
6. Bake the green beans 15-20 minutes, or until they are crispy but not soggy.

For the fish:
1. In a heavy bottomed pot, combine shallots, white wine, and lemon juice. Reduce heat to medium-low and simmer until reduced to 2 tablespoons. Add cream and mustard; stir and reduce heat to low. While whisking continuously, add one cube of butter at a time allowing it to melt before adding the next. The key to this sauce is adding the butter slowly over low heat so it does not break. Once all of the butter is incorporated and the sauce is creamy, remove from heat and add salt and pepper to taste. If you’re not serving this immediately, cover and keep it warm on the stove.
2. Turn all burners to medium heat if using gas grill. Clean and oil grill. Season salmon with salt and pepper. Grill until the fish is cooked all the way through, but still flaky.
3. Plate over roasted fingerling potatoes and green beans and top with a spoonful of the mustard Beurre Blanc.

*beurre blanc recipe from InSockMonkeySlippers

stir-fried beef with green beans and shiitakes in ginger soy sauce

 

Ingredients

4 Tbsp. soy sauce
2 Tbsp. sugar plus an additional 1 teaspoon
12 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
½ cup low-sodium chicken broth
1 Tbsp. rice vinegar
¼ tsp. red pepper flakes
1 tsp. cornstarch
3 medium cloves garlic, minced or pressed through garlic press (about 1 tbsp.)
1 Tbsp. minced fresh ginger
2 Tbsp. vegetable oil
8 ounces shiitake mushrooms, wiped clean, stemmed, and cut into 1-inch pieces
12 ounces green beans, ends trimmed and halved
¼ cup water
3 scallions, cut into 1 1/2-inch pieces, white and light green pieces quartered lengthwise

Instructions

1. Combine 2 tablespoons soy sauce and 1 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk remaining 2 tablespoons soy sauce, remaining 2 tablespoons sugar, broth, vinegar, pepper flakes, and cornstarch in medium bowl. Combine garlic, ginger, and 1 teaspoon oil in small bowl.

2. Drain beef and discard liquid. Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef in single layer, breaking up clumps. Cook, without stirring, for 1 minute, then stir and cook until browned, 1 to 2 minutes. Transfer beef to clean bowl. Heat 1 teaspoon oil in skillet and repeat with remaining beef. Rinse skillet and dry with paper towels.

3. Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add mushrooms and cook until beginning to brown, about 2 minutes. Add green beans and cook, stirring frequently, until spotty brown, 3 to 4 minutes. Add water and cover pan; continue to cook until green beans are crisp-tender, 2 to 3 minutes longer. Uncover skillet and push vegetables to sides to clear center; add garlic-ginger mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Combine garlic-ginger mixture with vegetables. Return beef and any juices to skillet, add scallions, and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until thickened, about 30 seconds. Serve.

* From America's Test Kitchen

lubia

Lubia is a Lebanese dish that I grew up eating. I've tweaked it bit and made it my own. Give it a try!

Ingredients

1 lb. lean ground beef
2 onions, halved and thinly sliced
1 (28 oz.) can of diced tomatoes, San Marzano preferably
2 lbs. fresh green beans
2-3 tsp. Syrian Spice
1 tsp. Kosher salt
1/2 tsp. red pepper flakes
white rice

Instructions

1. Brown beef in large Dutch oven.
2. Add onions to the pot and cook until soft.
3. Add Syrian spice, salt, and red pepper flakes; mix together.
3. Add tomatoes; bring to a simmer.
4. Add green beans. Cover and let it simmer for 15-25 minutes to soften beans. Don't cook too long...I like to keep the beans on the crunchier side.
5. Serve on top a bed of rice.