Ok, vacation time is drawing near. That means digging out the bathing suit, dusting of my beach hat and finding some really good beach reads. Did I say bathing suit? Ugh….how will it look?.
So, here is a complete meal for you. Just add a small glass of wine (100 calories) and enjoy.
Let’s start with the Orzo… Pretty simple recipe with ingredients that are generally on hand.
Almond Herb Orzo
1 1/2 tablespoons olive oil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 teaspoon grated lemon rind
1/4 teaspoon salt
2 tablespoons sliced almonds, toasted
Cook orzo according to package directions, omitting salt and fat; drain. Return orzo to pan; stir in oil, herbs, rind, and salt. Sprinkle with almonds.
Flank Steak with Romesco Sauce
2 tablespoons sliced almonds
2 (3/4-ounce) slices whole-grain bread, torn into 2-inch pieces
4 teaspoons extra-virgin olive oil
2 teaspoons chopped fresh garlic
1/4 teaspoon Spanish smoked paprika
1 tablespoon sherry vinegar
1 (7-ounce) bottle roasted red bell peppers, drained
1/2 teaspoon salt, divided
1 (1-pound) flank steak, trimmed
1/4 teaspoon freshly ground black pepper
Preheat broiler or prepare grill.
Arrange almonds and bread in a single layer on a baking sheet. Broil 1 minute or until lightly browned. Add almonds and bread to a food processor; process until coarsely ground. Heat olive oil, garlic, and paprika in a small skillet over medium heat; cook for 1 minute or until garlic begins to brown. Add garlic mixture, sherry vinegar, bell peppers, and 1/8 teaspoon salt to bread mixture; process until smooth.
Sprinkle steak evenly with remaining 3/8 teaspoon salt and black pepper. Place on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Serve with sauce.
White Chocolate-Cranberry Bark
Place almonds in a skillet over high heat. Cook 2 minutes or until lightly browned, stirring frequently. Remove from heat. Combine almonds, cherries, and pretzels in a bowl. Set aside half of mixture. Place chocolate in a 1-quart glass measure.
Microwave at HIGH 1 1/2 minutes or until chocolate melts, stirring every 30 seconds. Add chocolate to bowl with pretzel mixture; stir well. Spread chocolate mixture evenly into a 12 x 7-inch rectangle on a jelly-roll pan lined with parchment paper. Sprinkle remaining pretzel mixture evenly over chocolate, pressing lightly to adhere. Freeze 10 minutes. Break into 16 pieces.