What's Up - Your guide to what's happening in Fayetteville, AR this week!
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june 14-20, 2020 What's up! 47 Perfect warm-weather patio dining Salads that eat like a meal try theserecipes Cilantro-Lime Steak Salad Ingredients Dressing: • 2 teaspoons seeded and minced jalapeno pepper • 1 clove garlic • ¾ teaspoon minced fresh ginger • 1/3 cup lime juice • ¼ cup packed cilantro leaves • 2 tablespoons honey • 2 teaspoons balsamic vinegar • ½ teaspoon salt, or to taste • 1/3 cup extra-virgin olive oil Salad: • 1 pound flat iron steak • salt and ground black pepper to taste • 1 cup corn kernels • 1 cup chopped yellow bell pepper • ½ cup thinly sliced red onion • 1 plum tomato, diced • ½ jalapeno pepper, thinly sliced (optional) • 8 cups torn romaine lettuce • ½ cup crumbled feta cheese • 1 cup tortilla chips, or to taste Directions 1. To make the dressing, blend jalapeno, garlic, and ginger in a blender until finely chopped. Add lime juice, cilantro, honey, balsamic, and salt; pulse to blend. With blender running, drizzle in oil until well incorporated. 2. Preheat oven broiler. Season steak with salt and black pepper, then transfer to a foil-lined baking sheet. 3. Broil 4 inches from heat until an instant-read thermometer inserted into the center registers 135 degrees F (57 degrees C) for medium-rare, 3 to 4 minutes per side. Let rest about 10 minutes, then thinly slice against the grain. 4. Stir together corn, bell pepper, red onion, tomato, and jalapeno (if using) in a bowl. 5. Divide lettuce among 4 plates; drizzle each with about 2 tablespoons dressing. Top with steak slices, then with corn mixture. Sprinkle with feta and garnish with chips. Salad Nicoise Ingredients • ½ pound new potatoes, quartered • ¼ cup chopped fresh parsley • ¼ cup pitted nicoise olives • ½ onion, thinly sliced • 1 (5 ounce) can tuna • 1/3 pound fresh green beans - rinsed, trimmed and blanched • ½ pound mixed salad greens • 1 cup lemon vinaigrette • 3 hard-cooked eggs, quartered • 3 roma (plum) tomatoes, thinly sliced • 1 tablespoon capers • 4 anchovy filets Directions 1. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool. 2. In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours. 3. In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies. Roasted Vegetable Bowl with White Beans and Garlic-Balsamic Dressing Ingredients • ¼ cup pine nuts • 1 ¼ pounds Yukon Gold potatoes, cut into 1-inch cubes • 4 cloves garlic, unpeeled • ¼ cup olive oil, divided • ¾ teaspoon salt, divided • ½ teaspoon ground black pepper, divided • 2 zucchini, quartered and cut into 1-inch slices • 1 ½ teaspoons chopped fresh rosemary • 1 tablespoon balsamic vinegar • 1 (15 ounce) can cannellini beans, drained and rinsed • 3 cups baby arugula • 1 cup grape tomatoes, halved Directions 1. Preheat the oven to 400 degrees F 2. Spread pine nuts on a sheet pan; roast until golden and fragrant, 2 to 3 minutes. Transfer to a plate to cool. 3. Put potatoes and garlic on the sheet pan. Drizzle with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake 20 minutes. Add zucchini and rosemary, toss, then continue roasting until vegetables are tender and browned, about 20 minutes. Let cool. 4. Squeeze roasted garlic out of its skin into a small bowl, mashing it slightly with a fork. Add remaining 2 tablespoons oil, balsamic vinegar, and remaining 1/4 teaspoon each salt and pepper; whisk to combine. 5. Toss roasted potatoes and zucchini in a large bowl with beans, arugula, tomatoes, and dressing. Serve in bowls sprinkled with toasted pine nuts. Courtesy allrecipes.com