Roasted Pepper & Onion Salad with Smoked Paprika Vinaigrette

The supermarket was having a sale on red bell peppers so I bought way too many. My family will be eating red bell peppers with almost every dinner for the rest of the week. Sorry, guys! Fortunately, bell peppers are versatile so we won’t get too bored. They can be cooked just about any way and they take on many different seasonings so well. I also like how bell peppers add a mellow sweetness to any dish when they are sauteed or roasted. In this recipe, the sweetness of roasted peppers provides the backdrop for an assertive vinaigrette featuring smoked paprika and garlic.

ROASTED BELL PEPPER AND ONION SALAD WITH SMOKED PAPRIKA VINAIGRETTE

2 large red, yellow or orange bell peppers, seeded and cut in large wedges
1 large onion, peeled and halved
3 cups of baby spinach
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon smoked paprika
1/4 teaspoon sea salt
1 garlic clove, mashed into a paste
1 tablespoon chopped cilantro or parsley

In a large bowl, whisk together the oil, vinegar, smoked paprika, salt and garlic.

Turn on the broiler to its highest temperature.

Place the peppers, skin side up, and the onions, cut side down, on a baking sheet. Broil 5-7 inches away from the heat for about 10 minutes, until the peppers and onions are charred and have softened.

Place peppers in a bowl and cover with plastic wrap for 10 minutes

Remove onions to a cutting board while still warm. Take off the blackened outer skin and discard. Cut the onion into small wedges. Add onions to vinaigrette.

Remove peppers from bowl while still warm. Carefully peel off the charred skins and discard. Cut the peppers into strips and add to vinaigrette and onions.

Toss peppers and onions in vinaigrette until coated.

Arrange the spinach on a serving platter. Spoon the peppers and onions on top of the spinach. Drizzle over any vinaigrette remaining in the bowl.

Garnish with cilantro.

Serves 4 as a side dish or 2 as a light lunch.

Coriander Steak Tips with Broccoli

You’re probably familiar with coriander in its leafy form as cilantro, an herb commonly tasted in Mexican and some Asian cuisines. Coriander, as a spice, comes in seed form or ground to a powder. It carries a completely different flavor profile compared to cilantro, even though they come from the same plant. Ground or seed coriander has a clean, subtle citrusy taste whereas cilantro has a bolder, more astringent taste. Coriander in all its forms is popular at my house so you will see it popping up in many different kinds of recipes because it marries well with so many other herbs and spices. In this particular dish, the coriander really makes the broccoli sing and nicely underscores the beefy goodness of the steak tips.

CORIANDER STEAKS TIPS WITH BROCCOLI

1 1/4 pounds steaks tips, cut into 2 inch pieces
1 large onion, roughly chopped
2 cups broccoli florets
2 garlic cloves, sliced thinly

1/2 tablespoon coriander seed
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1/4 teaspoon kosher salt
1/8 teaspoon red pepper flakes

1 1/2 cups low sodium beef broth
1 1/2 teaspoons corn starch
1 1/2 teaspoons cold water

Crush spices together with a mortar and pestle. Rub into steak tips.

Heat oil in large saute pan with high sides over medium heat.

Brown beef well on all sides, about 2 minutes per side. Remove beef from pan onto a plate. Set aside.

Add onions and broccoli to pan. Saute until vegetables begin to soften and brown on the edges, about 5 – 7 minutes.

Add garlic and 1/2 cup of beef broth. Cover and steam/simmer until broccoli is crisp-tender, about 5 minutes.

Add beef and any accumulated juices to the pan.

Add remaining one cup of beef broth. Bring to a boil

Mix together the cornstarch and cold water until smooth. Quickly stir mixture into pan.

Lower heat to low and simmer uncovered for another five minutes.

Pair with hot jasmine rice or noodles.

Serves 4.

Substitution: Swap broccoli with 2 cups of chopped red and yellow peppers.