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Weekday dinner inspiration: Edamame Salad With Crisp Steak Bits and more

Mon | June already?

The heat is on and most of us are thinking about eating lighter. Baked Veggie Frittata served with a bowl of berries fits the bill. Saute diced onions, peppers, grape tomatoes and zucchini or whatever combo you want (you'll need about 3 cups) in a bit of olive oil and let drain well; set aside. Preheat oven to 400 degrees and spritz a deep-dish pie pan with nonstick spray. Layer the veggies. Whisk 10 eggs, season with salt and pepper, add a handful of grated Parmesan or Romano cheese and pour over veggies. Bake for about 35 minutes and cool for 5 minutes before serving.

Tues | Protein plus

Edamame Salad With Crisp Steak Bits (recipe below) has lots of protein (23 grams per serving) but only some comes from the beef. The bright green soybeans pack a punch, too. Leftovers will make a great lunch tomorrow.

Wed | Rotisserie chicken

Give the bird a Greek accent tonight in Chicken Gyros. Mix shredded chicken with a dressing of Greek yogurt, lemon juice, olive oil and fresh chopped dill. Season with salt and pepper and toss with shredded chicken. Cradle a generous scoop in warmed flatbread and top with thin slices of cucumber and red onion. Serve with a Greek salad of iceberg, feta and kalamata olives. Look for bottled Greek salad dressing.

Thurs | Small packages

Meat loaf take too much time on a weeknight? Make Meat loaf Muffins by cooking the meat mixture in muffin tins. The usual hour is reduced to about 20 minutes. Zap mashes potatoes (read the labels to make sure the store-bought version is just potatoes, milk and salt) and steam broccoli florets. Season the broccoli with a drizzle of olive oil and a few shakes of lemon pepper. Sunday supper on Thursday!

Fri | Mom, dinner hero

I got high marks recently for Spaghetti & Meatballs, which I really shouldn't take much credit for. A super-easy heat-and-serve meal started with 2 jars of Bertolli Olive Oil & Garlic red sauce doctored with red wine plus Publix Italian meatballs. When it was all hot, I mixed in a pound of cooked, drained spaghetti. Servings garnished with freshly grated Parmesan. French bread and green salad on the side. Really, they acted like I'd picked the tomatoes myself. (I stowed the evidence at the bottom of the trash can.)

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Edamame Salad With Crisp Steak Bits

3 cups frozen shelled edamame

1 pint cherry tomatoes, halved

1 1/2 cups chopped seeded cucumber (about 1 large)

4 green onions, chopped

1/2 cup Asian vinaigrette (see note)

1 tablespoon olive oil

8 ounces flank steak, cut into small pieces

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Cook edamame according to package directions. Drain. Rinse with cold water; drain.

In a large bowl, combine edamame, tomatoes, cucumber and onions. Dress with vinaigrette and toss to coat.

Heat a medium cast-iron skillet over high heat. Add olive oil to pan; swirl to coat. Combine steak, salt and pepper, tossing to coat steak. Add steak mixture to pan; cook 5 minutes or until well browned and crisp, stirring frequently. Spoon 1 1/2 cups edamame mixture onto each of 4 plates; top evenly with steak.

Serves 4.

Note: Ken's Steak House makes a light Asian Sesame vinaigrette that would work with this salad. Also, Annie's Naturals makes two Asian-inspired organic vinaigrettes, Asian Sesame and Shiitake & Sesame.

Source: Adapted from Cooking Light, June

Weekday dinner inspiration: Edamame Salad With Crisp Steak Bits and more 05/31/11 [Last modified: Tuesday, May 31, 2011 4:30am]
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