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Skirt Steak and Summer Squash Tacos

Skirt Steak and Summer Squash Tacos

Preheat indoor or outdoor grill to high heat.

To make the arugula-basil chimichurri, combine the arugula, basil, and garlic in food processor. Add a generous pinch of salt, a few grinds of pepper, and 1/4 cup olive oil and process for 10 seconds. Scrape the sides of the bowl and add vinegar and red pepper. Process for another 10-15 seconds. Taste and adjust seasoning if necessary. Set aside.

Brush the sliced squash with olive oil and season with salt and pepper. Grill the squash for about 20 minutes, turning once, until tender and browned. Transfer the squash to a platter. Brush the steaks with olive oil and season with salt and pepper. Grill the steak for 3-5 minutes on each side, depending on thickness, for medium-rare.

Meanwhile, combine the goat cheese and yogurt, or sour cream if using, in a small bowl. Season with salt and pepper to taste and set aside.

When the steak are finished cooking, set them on a plate or cutting board and allow to rest for at least 5 minutes. Put the tortillas on the hot grill, and cook until slightly browned, about 30 seconds on each side.

Slice the steaks against the grain and transfer to platter with the squash. Serve with arugula-basil chimichurri, goat cheese crema, and tortillas.


Mojo-Marinated Skirt Steak

I’m not a big steak eater. When we were kids, my older sister Maggy, banned red meat from her diet, and because I wanted to be just like her, I gave up it up, too. For the next decade (much to our mother’s chagrin) our family’s protein consumption was mostly limited to poultry and seafood. I can only imagine how much Mom and Dad looked forward to the weeks when their girls went to sleep-away camp or the nights we spent at friends’ houses, so they could sear pepper-crusted steaks and roast spice-rubbed pork tenderloins without causing a fuss.

From the start, this was Maggy’s crusade, so it should come as no surprise that I broke first. I was eighteen when the siren scent of red meat began tempting me again. The two things that ended it it all: Italian sausage and bacon cheeseburgers. I just couldn’t resist. Though I still eat a fair amount of Italian sausage (spare me the jokes about my Italian husband!), I can’t remember the last time I had a bacon cheeseburger. Nonetheless, they created a slippery slope that had me skidding back into the world of red meat.

But even after beef, lamb, and pork started making regular appearances on my plate, I just couldn’t get into steak. After years of abstaining, the idea of consuming rare meat was pretty repulsive. As clueless as I was then, even I knew the sacrilege of well-done beef.

In my experience, coming to like things–whether again or the first time–takes practice. Sometimes lots of it. But it had worked with olives, mushrooms, liver pate, and oysters, so I knew it could work with steak. I just kept trying bites here and there until it became something of a delicacy. These days, I love a good Rib-Eye doused in mushrooms and red wine, and summer doesn’t feel like summer unless we’ve grilled a few good skirt steaks.

I love steak in my tacos now, but I hate when it’s too rare, thick, or stringy to really bite clean. You know that awful moment when you bite into the taco, only to wind up indelicately dragging the whole piece of steak out and then using your fingers to wrestle it into pieces or to shove the whole thing in your mouth? Yeah, that. I hate that. I love skirt steak because when it’s marinated, grilled medium-rare, and sliced thin…it will never do this to you!

Whether you love steak or not, check out this easy marinade recipe. With garlic, citrus, jalapeno, and honey, it turns simple steak into heaven on a tortilla!


Creamy Squash, Corn, Roasted Poblano & Squash Blossom Tacos

Make the rajas: Roast the poblanos on an open flame or on a baking sheet 4 inches below a very hot broiler, turning regularly until the skin is evenly blistered and blackened, about 5 minutes for an open flame, about 10 minutes for the broiler. Be careful not to char the flesh—only the skin. Cover with a kitchen towel and let stand for 5 minutes. Rub off the blackened skin, then pull or cut out the stems and the seed pods. Tear the chiles open and quickly rinse to remove stray seeds and most bits of skin. Cut into ¼-inch-wide strips about 2 inches long.

In a very large (12-inch) skillet, heat the oil over medium-high. When hot, add the onion and cook, stirring regularly, until the onion is richly browned but still a little crunchy, about 7 minutes. Stir in the garlic and oregano. After a minute or so, when the garlic is fragrant, remove from heat and set aside.

For the taco filling: In a very large (12-inch) skillet set over medium-high, heat the oil. When really hot, add the squash, stirring and turning the pieces frequently, until they are richly browned all over. Add the poblano strips, corn, squash blossoms and caramelized onions, then scoop in the crema.

When the cream has thickened enough to coat the mixture nicely—that takes only a couple of minutes over the medium-high heat, though it needs to be stirred nearly constantly—taste the mixture and season it with salt, usually about ½ teaspoon.

When everything comes to a simmer over medium heat, add a couple more tablespoons of crema if I think the mixture needs it. Taste the dish for salt and scoop into warm tortillas. Though it’s not absolutely necessary, the mixture is delicious sprinkled with queso fresco.


Robin's Healthy Take: DIY Tacos

If you’re like me, you’ve got turkey coming out of your gills. It’s time for something completely different before we delve back in to prepping and enjoying the next round of holiday meals. Tacos are the ultimate mid-week treat because they come together fast, you control flavor and calorie/fat content and they create an instant “party” feel in the house. Check out three awesome and unique taco fillings designed to spice up your week. Once the protein portion of the taco is ready, the condiments are up to you (and I’ve provided a generous amount of ideas). You can also pick the type of taco shell you want: crunchy corn, soft corn or soft flour tortillas (preferably whole wheat).

You can marinate the steak in the Worcestershire mixture for up to 24 hours before cooking (keep refrigerated).

Coat a stove-top grill pan or griddle with cooking spray and preheat to medium-high. Season both sides of steak with salt and pepper. In a bowl, combine Worcestershire sauce, soy sauce, mustard, liquid smoke and cumin. Brush mixture all over both sides of steak.

Place steak on hot grill and cook 4-5 minutes per side for medium meat. Remove steak from pan and let stand 5-10 minutes before slicing crosswise (against the grain) into 1/4-inch thick strips. Serve steak in tacos with desired fillings.


Campfire Skirt Steak and Potatoes

Yields: 2 portions

Equipment: one campfire ring with grill grate

Ingredients:

Inside skirt steak, about 4-6 oz per person
Yukon Gold Potatoes, about 2 per person
Any veggies you like
Olive oil
Salt and pepper

For the marinade (enough for about 2 portions):

¼ cup olive oil
2 Tbsp. soy sauce
1 Tbsp. worcestershire sauce
2 tsp. chili powder
1 tsp. cumin
2 tsp. brown sugar
Squeeze of fresh lime


Tacos of Creamy Roasted Poblano, Corn and Zucchini

Roast the poblanos directly over a gas flame or charcoal fire, or close under a preheated broiler, turning regularly until blistered and blackened all over, about 5 minutes over an open flame, 10 minutes under a broiler. Collect the chiles in a bowl, cover with a kitchen towel and cool until handleable. Rub off the charred skin, pull out the stems and seed pods and briefly rinse under cool water to remove bits of skin and seeds. Slice the roasted chiles into ¼-inch strips.

Heat 2 tablespoons of the oil in a very large (12-inch) skillet over medium-high. When hot, add the sliced onion and cook, stirring regularly, until the onion is richly browned, but still a little crunchy, about 7 minutes. Then stir in the garlic and oregano. After a minute or so, when the garlic is fragrant, add the chile strips and crema, stirring nearly constantly until the cream has thickened enough to coat the chiles nicely, a couple more minutes. Taste and season the mixture with salt, usually about ½ teaspoon. Transfer the rajas a la crema to a bowl and wipe the skillet clean.

Add the remaining 1 tablespoon of oil to the skillet and return it to medium-high heat. Add the zucchini and cook, stirring frequently, until richly browned all over, 8 to 10 minutes. Add the corn and let that brown, a couple more minutes. Scrape in the rajas a la crema, along with the epazote (or cilantro). Reduce the heat to medium and simmer, adding a couple more tablespoons of crema if the mixture needs it. Taste, add more salt if you want and scrape it into a serving bowl. Serve on warm tortillas topped with queso fresco sprinkled over the top.


"I served these to my friends as dessert when they came over for lunch and everyone loved them! I even got a text from one of them saying they couldn’t stop thinking about these bars. Definitely winners in my books! The lemon flavor is present but the acidity isn’t too strong thanks to the addition of the tea."


60 Picnic Food Ideas You Need to Try

It's time to break out the picnic basket and the checkered blanket!

As the weather grows warmer and the days grow longer, there's often one goal in mind for those who have spent the cold winter months holed up at home: getting themselves (and if they have them, their children) outside. And given that most people have spent the better part of the past year in Covid-related lockdowns and quarantines, spending ample time outdoors feels more pertinent than ever before. And while there are a number of summer activities one can do to get outside and get their body moving, from a simple walk outside to attending summer camp, there's arguably nothing better than enjoying a warm-weather picnic.

Figuring out what to pack for a picnic isn't always easy, though. Thankfully, there are a slew of picnic menu ideas for couples and families to choose from. From picnic sandwich recipes to deliciously cold finger foods to easy-to-pack desserts, there's no end to the number of picnic food recipes to choose from. You can even pack some summer cocktails. Of course, some healthy salad recipes and organic wraps are also a great foods to take on a picnic.

Whatever you decide to pack in your picnic basket, you'll love these picnic food ideas.


Recipe Summary

  • 1 teaspoon olive oil
  • 2 teaspoons cumin seeds
  • 2 cups fresh corn kernels (about 4 ears)
  • 1 cup sliced onion
  • 3 garlic cloves, minced
  • 2 cups (1/4-inch-thick) sliced diagonally cut zucchini (about 3/4 pound)
  • 2 cups (1/4-inch-thick) sliced diagonally cut yellow squash (about 3/4 pound)
  • ½ teaspoon salt
  • 1 (4.5-ounce) can chopped green chiles
  • 2 tablespoons chopped fresh cilantro
  • ½ cup (2 ounces) shredded reduced-fat Monterey Jack cheese

Heat oil in a large nonstick skillet over medium-high heat cook cumin seeds for 30 seconds or until toasted, stirring frequently. Add the corn, onion, and garlic sauté 5 minutes or until lightly browned. Add the zucchini, yellow squash, salt, and chiles, and sauté 6 minutes or until tender. Stir in cilantro. Remove from heat sprinkle with cheese. Cover and let stand 5 minutes or until cheese melts.


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Baja Fish Tacos

Cut back on the fat in beef tacos with a leaner protein, like these mahi mahi tacos (which can be made with any firm white fish fillets). You'll get healthier fats from the omega-3s in the seafood and the monounsaturated kind in creamy avocado. Cilantro and lime combine for a refreshing and tangy topping, while the cabbage adds vitamin C and fiber.

Ingredients: Mahi mahi, fajita seasoning, green cabbage, lime juice, salt, cilantro, corn tortillas, reduced-fat sour cream, avocado, salsa, lime wedges