Veggies don’t have to be boring! Chef Robert Irvine has three amazing recipes that will turn your vegetable dishes into superstars.
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Of the meats that make their way onto our plate, steak is the best in protein. But, since it’s harder for the body to break down, it’s not often a staple, like chicken or turkey. Make the most of your biweekly steak nights by trading in boring and plain for one of these Irvine-approved recipes.
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| Broccoli Orange Slaw |
Because it’s so rich in antioxidants and fiber, broccoli is a true nutritional powerhouse. With vibrant green broccoli as the base, this salad pumps up the protein with egg, adds a touch of sweetness with grapes, and includes a bit of crunch with sunflower seeds.
Ingredients
Broccoli, 4 oz.
Red grapes, 1 oz.
Egg, hard-boiled, 1
Orange juice, 1/2 orange
Olive oil, 1 tbsp
Rice wine vinegar, 1 tbsp
Sunflower seeds, 1 tbsp
Salt to taste
Black pepper to taste
Directions
1. Separate broccoli florets from the stems.
2. Blanch florets in boiling, salted water for about two minutes. Refresh in cold water.
3. Add sliced grapes, grated egg yolk, and grated egg whites. Add seeds.
4. Combine olive oil and rice wine vinegar. Mix with a whisk to form the base of your dressing. Add salt and pepper, then squeeze in orange juice.
5. Add dressing to dish. Plate and serve.
Nutrition Facts
Serving size: 1 side
Recipe yields: 1 serving
Calories: 314
Fat: 23 g
Carbs: 20 g
Protein: 12 g
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| Pesto Carrot Salad |
Colorful carrots are the stars of this pesto dish! When creating the pesto, feel free to make it your own. If you don’t have marcona almonds on hand, add any kind of nut you’d like. Don’t worry if your nuts aren’t completely blended. The added crunch over the tender carrots makes for a perfect pairing.
Ingredients
Carrots, 2
Marcona almonds, 1 tbsp (or nut of choice)
Cilantro, 1 oz.
Grape seed oil, 1 tbsp
Salt to taste
Black pepper to taste
Directions
1. Peel fresh carrots and cut them into bite-sized pieces.
2. Blanch in boiling, salted water for about two minutes. Refresh in cold water.
3. Add marcona almonds, cilantro, grape seed oil, salt, and pepper to a blender. Blend.
4. Mix dressing into carrots.
Nutrition Facts
Serving size: 1 side
Recipe yields: 1 serving
Calories: 219
Fat: 18 g
Carbs: 14 g
Protein: 3 g
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| Creamy Beet Salad |
The earthiness of oven-roasted beets makes them a great base for this salad. In addition to being a stellar source of potassium, they’re hearty and take on a beautiful purple hue when plated. Combined with the essential oils of the orange and tangy taste from the sour cream, it’s a dish you’re sure to enjoy.
Ingredients
Marinade:
Beet, 1
Sour cream, 1/4 cup
Orange juice (and zest), 1 orange
Poppy seeds, 1 tsp
Black pepper to taste
Directions
1. Roast fresh beet. Dice, and place in a bowl.
2. Place sour cream in a bowl. Add fresh squeezed orange juice and zest (make sure not to grate the bitter, white pith).
3. Add poppy seeds to your dressing.
4. Spoon dressing over beets. Mix until you’ve achieved a beautiful blush color.
5. Place orange segments and cilantro on top as garnish. Add pepper to taste.
Nutrition Facts
Serving size: 1 side
Recipe yields: 1 serving
Calories: 212
Fat: 14 g
Carbs: 20 g
Protein: 4 g
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