Page 55 - Harnett Life Summer 2020

Glass Jar Layered
Taco Salad
Prep time: 10 minutes
Servings: 1
1/2 avocado
1/4 teaspoon serrano pepper
1 tablespoon cilantro
2 tablespoons NAKANO
Organic Seasoned
Rice Vinegar
2 tablespoons sesame oil
1 teaspoon lime juice
1/3 teaspoon salt
1/2 cup corn
1/2 cup red cabbage,
shredded
1/2 cup jicama, diced
1/2 cup black beans, rinsed
1/2 cup shredded
green cabbage
1/2 cup cherry
tomatoes, halved
1/2 cup extra-firm
tofu, diced
1/2 cup corn chips, crushed
1/2 cup spinach
1 tablespoon queso fresco
Spicy Steak and Broccoli In bowl, mash avocado and add
Spicy Steak and Broccoli 1/4 teaspoon kosher salt serrano pepper, cilantro, rice
Prep time: 20 minutes 2 teaspoons grated fresh ginger vinegar, sesame oil, lime juice and
salt. Stir to combine.
Cook time: 10 minutes In medium bowl, combine beef, soy sauce, Build salad in layers of corn,
Servings: 6 cornstarch, black pepper and garlic powder. cabbage, jicama, black beans,
In large nonstick skillet over medium-high heat,
1 beef tenderloin (1 1/2 pounds), cut into heat 1 tablespoon oil. Add peppers, broccolini cabbage, tomatoes, tofu, corn
2-inch cubes and shallots; cook 3 minutes, or until tender crisp. chips, spinach and queso fresco
1 tablespoon soy sauce Transfer to clean bowl. while adding drizzles of dressing
1 tablespoon cornstarch In same skillet over high heat, heat 1 tablespoon between layers.
1/2 teaspoon ground black pepper oil until shimmering. Add half of beef in single
1/2 teaspoon garlic powder layer. Cook undisturbed 2 minutes, or until bottoms
3 tablespoons avocado oil, divided are browned. Stir. Cook 1 minute, or until outer
2 cups multicolored, mini sweet surfaces are no longer pink. Transfer to bowl with
peppers, cut into thin rings vegetables. Repeat with remaining oil and beef.
1/4 pound broccolini, cut into 3-inch sections
2 large shallots, chopped Return beef and vegetables to skillet over medium-
1/4 cup NAKANO Seasoned Rice Vinegar high heat.
1 tablespoon sugar In small bowl, combine rice vinegar, sugar,
1 teaspoon sambal oelek (Asian-chili garlic sambal oelek, salt and ginger. Add mixture to pan.
sauce) or sriracha Cook 2 minutes, or until sauce is slightly thickened.

Pro Flavor-Fusion Tips

n The key to a successful stir-fry is to use and five-spice powder, which adds a sweet,
high heat to quickly cook meats and vege- umami-rich, aromatic flavor to the dish.
tables in stages without overcrowding n Shishito peppers are slender, mild, green
the pan. This ensures that veggies stay Japanese peppers available in the produce
slightly crisp, and meats develop a section of well-stocked grocery stores
delicious sear instead of steaming. or Asian markets. If shishito peppers are
n Avocado oil has one of the highest smoke unavailable, substitute with multicolored
mini peppers.
points, making it a great choice for high- n To accommodate those who love a lot
heat cooking like stir-frying. of spice and those who prefer less spice,
n Hoisin sauce, which you can find in the serve mild-to-medium-spicy foods with
Asian section of most grocery stores, is additional chili sauce on the side.
used frequently in Chinese and Vietnamese n Swap out heavy, high-calorie salad dressings
cuisine. It’s a salty, fermented soybean for a splash of additional flavor with
paste often combined with garlic, chiles NAKANO rice vinegar.

Glass Jar Layered Taco Salad