The key to getting a tender flank steak is to let the meat marinate for a good, long time—in this case, in a mixture of red wine, Worcestershire sauce, garlic, various spices, and fresh rosemary—and then carve it across the grain into thin slices before serving.
Our chicken piccata, served over whole-wheat pasta, has a rich lemon-caper sauce that's made with extra-virgin olive oil and just a touch of butter for flavor. If you like, you can use a mild fish like tilapia or even shrimp instead of chicken breast.
There is one green that I occasionally allow in my life. I actually really enjoy arugula. Well, as much as someone who doesn’t love veggies can like a green. One of the first recipes I ever shared here was arugula and asiago pesto. When prepared this way, I adore arugula. I love it’s peppery […]