Page 59 - Harnett Life Spring 2019

Veal Za’atar Flatbreads Heat oven to 425 F. In small
Prep time: 15 minutes bowl, combine za’atar seasoning
Cook time: 25 minutes and 2 tablespoons olive oil.
Spread about 1 tablespoon
Serves: 4 za’atar mixture on each
1/4 cup za’atar seasoning flatbread. Arrange flatbreads on
large baking sheet; set aside.
3 tablespoons extra-virgin In 10-inch skillet over medium
olive oil, divided heat, heat remaining olive oil.
1 package (10 ounces) Cook onion 4-5 minutes, stirring
flatbreads occasionally. Add veal and cook
1 onion (4 ounces), 4-5 minutes until no longer pink,
finely chopped stirring to break up meat.
1/2 pound ground veal Remove skillet from heat; stir in
1/4 cup crumbled feta cheese feta cheese. Spoon 1/4 veal mixture
1 tomato (6 ounces), cored onto each flatbread. Sprinkle each
and chopped flatbread with tomato. Bake 8-10
chopped parsley, minutes, or until hot. Sprinkle each
for garnish flatbread with parsley.
Veal Za’atar Flatbreads
Veal, Spinach and 1-inch strips. Place in bowl
Tomato Arepas and toss with cumin and
chili powder.
Prep time: 15 minutes In 12-inch, nonstick skillet
Cook time: 20 minutes over medium heat, heat olive
Serves: 4 oil. Cook veal strips 1-2
minutes. Remove veal to plate;
1/2 pound veal cutlets keep warm. In same skillet
1 teaspoon cumin over medium heat, cook green
1/2 teaspoon chili powder onions and garlic 2-3 minutes.
1 1/2 tablespoons olive oil Add tomatoes and salt; over
2 green onions (1 ounce high heat, heat to boil. Reduce
each), sliced heat to low; simmer 5 minutes
1 clove garlic, minced until slightly reduced.
1 can (10 ounces) diced Stir in spinach. Cook 3-4
tomatoes and minutes, or until spinach wilts
green chilies and is tender. Return veal to Mediterranean Grilled Salad
1/8 teaspoon salt skillet; heat through. Mediterranean Use knife to remove skin and
2 cups packed baby To serve, heat skillet or pith from orange. Use knife to
spinach (about griddle over medium heat. Grilled Salad cut between fruit and membrane
2 1/2 ounces) Toast arepas on each side until Prep time: 20 minutes to release each orange section.
4 arepas (5 inches lightly browned and heated Cook time: 10 minutes Squeeze membrane to extract
in diameter) through, turning once. Serves: 4 1/4 cup juice; reserve juice and
1/4 cup crumbled queso Cut each arepa in half orange sections.
blanco cheese horizontally. Top bottom 1 large orange In bowl, whisk reserved
(1 ounce) half of each arepa with veal (12 ounces) orange juice, mustard and salad
Pound veal cutlets into 1/4- mixture. Sprinkle each with 1/2 cup Italian salad dressing. Remove 1/4 cup
1/8-inch thickness; cut into cheese; replace arepa tops. dressing dressing to re-sealable food
1 teaspoon Dijon storage bag. Add veal cutlets to
mustard dressing in bag. Re-seal bag and
1 veal cutlet (12 ounces), turn several times until veal is
pounded to coated with dressing; set aside.
1/4-1/8-inch thick Prepare grill or heat grill
1 bulb fennel (7 ounces), pan over medium-high heat on
trimmed, halved stovetop. Remove veal cutlets
and cored from dressing; discard dressing.
1/2 small red onion (1 1/2 Grill veal cutlets 5-6 minutes,
ounces), thinly sliced turning once. Remove cutlets
1 1/2 cups cooked farro from heat. Place on cutting board
2 cups packed baby and cut into bite-size pieces.
arugula (about Thinly slice fennel halves
3 ounces) and place in bowl. Add red
1 head radicchio (4 ounces), onion, farro, arugula and
cored and torn (about radicchio; toss. Add veal,
2 cups packed) orange sections, reserved salad
1/2 cup toasted dressing and hazelnuts.
hazelnuts, chopped Draw blade of vegetable
1 ounce Parmesan cheese peeler across surface of cheese
Grate 1/2 tablespoon zest from to make thin ribbons. Toss to coat
orange; reserve orange. Stir zest with dressing. Divide salad among
Veal, Spinach and Tomato Arepas into salad dressing. four bowls.