Easy Beef and Vegetable Skillet

Easy Beef and Vegetable Skillet

Ingredients:

• 1/2 pound ground beef
• 1 tablespoon vegetable oil
• 1 small onion, diced
• 1 clove garlic, minced
• 1 can (14.5 ounces) mixed vegetables, drained
• 1 can (8 ounces) tomato sauce
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• Cooked rice or pasta, for serving
• Grated Parmesan cheese, for garnish (optional)

Instructions:

1. Cook the Ground Beef:

   • Heat vegetable oil in a large skillet over medium heat.
   • Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes.

2. Add Onion and Garlic:

   • Add the diced onion and minced garlic to the skillet with the cooked ground beef.
   • Cook for an additional 2-3 minutes until the onion is softened and the garlic is fragrant.

3. Combine Ingredients:

   • Add the drained canned mixed vegetables to the skillet with the beef, onion, and garlic.
   • Pour in the tomato sauce and sprinkle in the Italian seasoning.
   • Stir well to combine all ingredients.

4. Simmer:

   • Reduce the heat to low and let the mixture simmer for 5-7 minutes, stirring occasionally, to allow the flavors to blend.

5. Season and Serve:

   • Taste the beef and vegetable skillet and season with salt and pepper to taste.
   • Serve hot over cooked rice or pasta.

6. Garnish and Enjoy:

   • Garnish with grated Parmesan cheese, if desired, before serving.

This beef and vegetable skillet is a convenient and budget-friendly meal for two that comes together quickly with the help of canned vegetables. It's hearty, flavorful, and perfect for a cozy dinner at home.

Mediterranean Mezze Platter

Mediterranean Mezze Platter

Ingredients:

For the Mezze Platter:

• Hummus
• Tzatziki sauce
• Pita bread or pita chips
• Olives (assorted varieties)
• Cherry tomatoes
• Cucumber slices
• Carrot sticks
• Red bell pepper strips
• Feta cheese, cubed or crumbled
• Grapes or sliced apples (optional)

For Garnish:

• Fresh parsley, chopped
• Lemon wedges
• Extra virgin olive oil
• Dried oregano or za'atar (optional)

Instructions:

1. Prepare the Mezze Platter:

   • Arrange small bowls or plates with hummus, tzatziki sauce, olives, cherry tomatoes, cucumber slices, carrot sticks, red bell pepper strips, and feta cheese.
   • Place pita bread or pita chips on a serving platter or basket.

2. Garnish:

   • Drizzle a little extra virgin olive oil over the hummus and tzatziki sauce.
   • Sprinkle chopped fresh parsley over the hummus and tzatziki sauce for a pop of color and freshness.
   • Serve lemon wedges on the side for squeezing over the vegetables and cheese.
   • Optionally, sprinkle dried oregano or za'atar over the hummus for added flavor.

3. Serve:

   • Arrange the platter on the table along with utensils and napkins.
   • Invite everyone to help themselves to the assortment of delicious Mediterranean bites.
   • Enjoy the meal leisurely, savoring the flavors and enjoying the company of loved ones.

Additional Tips:

• Feel free to customize the mezze platter with your favorite Mediterranean ingredients, such as stuffed grape leaves, roasted red peppers, marinated artichoke hearts, or grilled eggplant slices.
• Add some warmth to the meal by serving a bowl of hearty lentil soup or a simple tomato basil soup alongside the mezze platter.
• For a sweet ending, serve a selection of fresh fruit or a light dessert like baklava or Greek yogurt topped with honey and nuts.

This Mediterranean mezze platter is perfect for a relaxed Sunday evening meal, offering a variety of flavors and textures to satisfy your palate without feeling too heavy. Enjoy the flavors of the Mediterranean as you unwind and recharge for the week ahead!

Quinoa Salad with Lemon Herb Dressing

Quinoa Salad with Lemon Herb Dressing

Ingredients:

For the Salad:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint leaves, chopped
• Salt and pepper, to taste

For the Lemon Herb Dressing:

• 1/4 cup extra virgin olive oil
• Juice of 1-2 lemons (depending on taste)
• Zest of 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon honey or maple syrup (optional, for sweetness)
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh mint leaves, chopped
• Salt and pepper, to taste

Instructions:

1. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat and let it cool slightly.

2. Prepare the Lemon Herb Dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, honey or maple syrup (if using), Dijon mustard, chopped parsley, and chopped mint. Season with salt and pepper to taste. Set aside.

3. Assemble the Salad: In a large mixing bowl, combine the cooked quinoa, chickpeas, diced red bell pepper, diced cucumber, cherry tomatoes, chopped red onion, chopped parsley, and chopped mint. Toss gently to combine.

4. Add the Dressing: Pour the lemon herb dressing over the quinoa salad and toss until everything is evenly coated.

5. Season to Taste: Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice if needed.

6. Serve: Transfer the quinoa salad to a serving dish or individual plates. Garnish with additional fresh herbs if desired. Serve immediately, or chill in the refrigerator for at least 30 minutes to allow the flavors to meld together before serving.

Tips:

• Feel free to customize the salad with your favorite vegetables or herbs based on availability and personal preference.
• This salad can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to give it a good stir before serving.
• Add some protein such as grilled chicken, tofu, or shrimp to make it a more substantial meal.
• For a vegan version, you can substitute the honey with maple syrup or omit it altogether.