Amy Myrdal Miller, MS, RDN, FAND DISCLOSURE: This post is a collaboration with Beef. It’s What’s for Dinner., on behalf of the Beef Checkoff, as part of my role as a member of the Beef Expert Bureau. During a cool rainy afternoon in mid-April my husband and I were watching an episode of Bizarre Foods:… Read more »
By Amy Myrdal Miller, MS, RDN, FAND DISCLOSURE: This post is a collaboration with Beef. It’s What’s for Dinner., on behalf of the Beef Checkoff, as part of my role as a compensated member of the Beef Expert Bureau. As a dietitian, I’m amazed by all the fad diets people are willing to try, often… Read more »
This recipe features the classic flavor profile of Greek cuisine. Olive oil, lemon juice, garlic, and oregano, which are used in the marinade for the flank steak, are featured in savory dishes throughout Greece. Barley is commonly used in Greek baked goods like barley rusks; here it gives a chewy, satisfying base for this hearty… Read more »
This is the perfect meal for a warm summer day. The tzatziki, a classic Greek cucumber and yogurt sauce, adds an appealing fragrance and flavor. An added bonus is the fact that you can prepare everything needed for these delicious bowls—including marinating and cooking the beef—and put together a quick and easy lunch or dinner… Read more »
With a little advance prep, you can enjoy these Italian whole grain and lean beef bowls—packed with vegetables in the Mediterranean tradition—in a matter of minutes. Just prepare all ingredients ahead of time. Want to save even more time? Buy quick cooking farro and a prepared pesto sauce. What’s farro you ask? It’s a whole… Read more »
A foodservice colleague of mine frequently says, “Sauce is boss”, which refers to the power of a great sauce to make us fall in love with food. In Spain the boss sauce is Romesco, which is sometimes referred to as Spanish ketchup. Romesco gets its alluring smoky flavor from roasted tomatoes and red bell peppers… Read more »
While many believe this is a classic Indian dish, Chicken Tikka Masala was created by a chef in Great Britain. If you want a vegetarian version, simply substitute 2 cups canned, drained and rinsed chickpeas for the chicken. Serve with a rice for a very aromatic, satisfying meal that can be made in less than… Read more »