TASTY Recipes

Thai Beef and Veggie Stir-Fry

Ingredients
1 lb. beef sirloin
8 oz. green beans
1/4 c. Thai green curry paste
1 13.5-ounce can unsweetened light coconut milk
1 8-ounce can bamboo shoots
Directions

Step 1
Thinly slice the beef and season with 1/4 teaspoon kosher salt.
Step 2
Heat a large skillet on medium-high. Add 1 tablespoon olive oil to skillet and swirl; then add the beef and cook until browned, 2 to 3 minutes per side, and transfer to a plate.
Step 3
While the beef is browning, cut the green beans in half. Set aside.
Step 4
Add the Thai green curry paste and cook while stirring for 2 minutes. Whisk in the unsweetened light coconut milk and bring everything to a simmer.
Step 5
Add the green beans and cook just until they're tender, about 3 to 5 minutes. Meanwhile, drain the can of bamboo shoots.
Step 6
Return the beef to the skillet along with the bamboo shoots and heat through. Serve over cooked rice and sprinkle with fresh basil

Chicken Marsala

Ingredients
4 boneless, skinless chicken breasts, 6 ounces each
3 tbsp. flour
1 10-ounce package sliced cremini mushrooms
1 large shallot
1 clove garlic
1/2 c. low-sodium chicken broth
1/2 c. marsala wine
Directions

Step 1
Using the flat-side of a meat mallet or bottom of a heavy saucepan, pound the chicken breasts to 1/2 inch thick. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Lightly coat the chicken breasts with flour. Heat 1 tablespoon olive oil in a large skillet on medium and cook chicken until golden brown, 4 to 5 minutes per side; transfer to a plate.
Step 2
While the chicken is cooking, finely chop the shallot and garlic.
Step 3
Add 1 tablespoon olive oil to same skillet. Cook the sliced cremini mushrooms on medium-high, tossing occasionally, until golden brown, 5 minutes. Add the chopped shallot and garlic. Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper; cook 2 minutes.
Step 4
Add the low-sodium chicken broth and Marsala wine to the skillet along with the browned chicken and its juices and simmer until the liquid is reduced by half, 4 minutes. Sprinkle with chopped parsley. Serve with sautéed spinach.

Shepherd's Pie

Ingredients
3/4 lb. Yukon gold potatoes, peeled and cut into 2-inch pieces
8 oz. parsnips, peeled and cut into 1-inch pieces
8 sprigs fresh thyme plus 1 tsp. thyme leaves and more for sprinkling
Kosher salt and pepper
2 tbsp. unsalted butter, at room temperature
2 tbsp. olive oil
1 large onion, chopped
3 medium carrots (about 12 oz.), peeled and cut into 1/4-inch pieces
2 cloves garlic, pressed
1 lb. lean ground lamb or ground beef (at least 90% lean)
3 tbsp. tomato paste
1/4 tsp. ground cinnamon
1/2 c. stout beer
1/2 tsp. beef bouillon base (we used Better Than Bouillon)
1/2 c. flat-leaf parsley, roughly chopped
Directions

Step 1
In medium saucepan, combine potatoes, parsnips, and thyme sprigs. Cover with cold water and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until tender, 12 to 15 minutes. Reserve 1/2 cup cooking liquid and drain; discard thyme sprigs. Return vegetables to pot. Mash with butter, adding 2 tablespoons reserved cooking liquid at a time, until smooth.
Step 2
While vegetables cook, heat broiler. Heat oil in 9- to 10-inch cast-iron skillet on medium. Add onion and cook, covered, stirring occasionally, 3 minutes.
Step 3
Add carrots and cook, covered, stirring occasionally, until vegetables are just tender, 5 to 6 minutes. Stir in garlic, then add lamb and cook, breaking up with spoon into small pieces, until no longer pink, 3 to 5 minutes.
Step 4
Stir in tomato paste, cinnamon, and 1/2 teaspoon each salt and pepper and cook 1 minute. Stir in beer and 1/2 cup water, then bouillon base; simmer until mixture thickens slightly, about 3 minutes. Fold in parsley and 1 teaspoon thyme leaves.
Step 5
Spread potatoes over lamb and sprinkle with additional thyme leaves if desired. Broil until golden brown, 2 to 4 minutes.

Dijon-Smothered Chicken Legs with Broccolini

Ingredients
1 (24-oz.) package frozen steam and mash cut potatoes
8 medium chicken drumsticks
Kosher salt and black pepper
1/4 c. plus 1 tbsp. all-purpose flour
2 tbsp. butter
3/4 c. chicken stock
1/4 c. white wine
1/2 c. heavy cream
1 1/2 tbsp. whole-grain Dijon mustard
2 tsp. chopped fresh thyme
2 bunches Broccolini
1 tbsp. olive oil
1 sliced lemon
2 chopped garlic cloves
Directions

Step 1
Heat broiler to high. Prepare frozen steam and mash cut potatoes according to package directions.
Step 2
Meanwhile, season drumsticks with kosher salt and black pepper. Toss with 1/4 cup flour. Cook in butter in a large skillet over medium heat, turning occasionally, until browned, 6 to 8 minutes.
Step 3
Whisk together chicken stock, white wine, heavy cream, whole-grain Dijon mustard, 1 tablespoon flour, and chopped thyme. Pour over chicken, scraping any browned bits. Cook, partially covered, turning occasionally until cooked through, 10 to 12 minutes.
Step 4
Meanwhile, toss together broccolini, olive oil, lemon, and chopped garlic cloves on baking sheet. Season with kosher salt and black pepper. Broil until lightly charred, 6 to 8 minutes. Serve chicken and sauce on potatoes with broccolini alongside.