Sesame Green Beans

• 2 pounds green beans, stemmed
• 3 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon lemon juice
• 1 teaspoon fresh grated ginger
• 2 tablespoons sesame seeds
• 1/4 teaspoon kosher salt

Bring a large pot of water to a boil. Add the green beans and cook, uncovered, until crisp-tender, 3 to 4 minutes. Drain and set aside.

In a large bowl, whisk together the remaining ingredients until well blended. Add the green beans and toss to combine well. Season to taste with freshly ground pepper.

Yield: 8 servings

Nutritional Information: CALORIES 99(1% from fat); FAT 7g (sat 1g); CHOLESTEROL 0mg; CALCIUM 52mg; CARBOHYDRATE 9g; SODIUM 74mg; PROTEIN 3mg; FIBER 4g; IRON 1mg

from Real Simple

Asian-style Flank Steak

• 1/2 cup dry Sherry
• 1/3 cup soy sauce
• 2 tablespoons ketchup
• 2 garlic cloves, minced
• 1 1/2 tablespoons minced peeled fresh ginger
• 1 tablespoon Asian sesame oil
• 1 (1 1/2- to 1 3/4-pound) flank steak

Whisk first 6 ingredients in 13x9x2-inch glass baking dish. Add steak; turn to coat. Let marinate at room temperature 2 hours, turning occasionally.

Preheat broiler. Transfer steak to broiler pan. Drain marinade from dish into medium saucepan; boil 3 minutes. Broil steak until cooked to desired doneness, about 4 minutes per side for medium-rare. Using tongs, transfer steaks to platter; let stand 5 minutes. Cut crosswise into thin slices and serve, passing cooked marinade as sauce.

Servings: Makes 4 to 6 servings

from Bon Appetit

Beef, Orange, and Gorgonzola Sandwiches

• 2 tablespoons cider vinegar
• 1/2 teaspoons extravirgin olive oil
• 1/2 teaspoon grated orange rind
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup fresh orange sections (about 2 oranges)
• 4 (2-ounce) Italian or French rolls
• 2 cups thinly sliced Basic Grilled Flank Steak (about 8 ounces)
• 1 cup bagged prewashed baby spinach
• 1/4 cup (1 ounce) crumbled Gorgonzola or other blue cheese

Combine first 5 ingredients, stirring with a whisk.

Pat orange sections dry with a paper towel. Slice each roll in half. Layer bottom of each roll with 1/2 cup Basic Grilled Flank Steak, 1/4 cup baby spinach, 1 tablespoon cheese, and 1/4 cup orange sections. Drizzle each serving with about 2 teaspoons vinaigrette; top with top halves of rolls. Wrap in aluminum foil or wax paper; chill.

Yield: 4 servings (serving size: 1 sandwich)

Nutritional Information: CALORIES 318(29% from fat); FAT 10.2g (sat 4.6g,mono 3.7g,poly 0.5g); IRON 3.5mg; CHOLESTEROL 36mg; CALCIUM 148mg; CARBOHYDRATE 34.7g; SODIUM 533mg; PROTEIN 21.6g; FIBER 2.4g

from Cooking Light

Chocolate Lime Pie

• 200 g digestive biscuits
• 1 1/2 tbs cocoa powder
• 120 g unsalted butter
• 395 g canned sweetened condensed milk
• zest and juice of 4 limes
• 500 ml thickened cream
• good quality dark chocolate, grated, to serve

Pineapple-Stuffed Jerk Chicken

• 1 tablespoon dried thyme
• 1 teaspoon ground allspice
• 1/2 teaspoon cayenne pepper
• 1 1/2 tablespoons sugar
• Coarse salt and ground pepper
• 1 can (20 ounces each) pineapple chunks in juice, drained
• 1 tablespoon fresh lime juice
• 2 scallions, thinly sliced
• 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
• 1 1/2 tablespoons vegetable oil, such as safflower
• Cooked rice, for serving

1. In a small bowl, combine thyme, allspice, cayenne, 1/2 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set spice mixture aside. In a medium bowl, stir together pineapple, lime juice, scallions, and remaining 1 tablespoon sugar. Season stuffing with salt and pepper, and set aside.

2. Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast; insert knife, and pivot inside chicken without enlarging opening, carefully forming a deep pocket (make sure not to pierce the opposite side). Dividing evenly, tightly pack each breast with stuffing; rub exterior with oil, and sprinkle with spice mixture.

3. Heat broiler, with rack set 4 inches from heat. Line a large rimmed baking sheet with aluminum foil; arrange chicken on sheet. Broil until chicken is opaque throughout and an instant-read thermometer inserted into stuffing reads 165, 15 to 20 minutes. Serve stuffed chicken with rice.

Serves 4

from Everyday Food

Tropical Ginger Punch

• 3 cups orange juice
• 3 cups pineapple juice
• 1 tablespoon finely grated peeled fresh ginger
• 2 cups vodka (optional)
• 4 cups (32 ounces) chilled ginger ale or club soda
• Orange wedges, for garnish (optional)

In a large pitcher, stir together orange juice, pineapple juice, ginger, and vodka (if using). Refrigerate until cold, at least 1 hour (and up to 1 week). Just before serving, stir in ginger ale. Serve over ice, garnished with orange wedges, if desired.

Serves 8

from Everyday Food

Favorite Turkey Burger

• 1 1/2 pounds ground turkey (preferably 92 to 93 percent lean)
• 1/2 cup finely grated Gruyere cheese
• 4 scallions, thinly sliced
• 1/4 cup dried breadcrumbs
• 1/4 cup Dijon mustard
• 1 garlic clove, minced
• Coarse salt and ground pepper
• Oil

Heat grill to high. In a medium bowl, use a fork to gently combine ground turkey with Gruyere, scallions, breadcrumbs, mustard, and garlic; season generously with salt and pepper. Gently form mixture into four 1-inch-thick patties.

Lightly oil grill. Place patties on hottest part of grill; sear until browned, 1 to 2 minutes per side. Move patties to cooler part of grill; continue grilling until cooked through, 5 to 10 minutes per side.

Serves 4

from Martha Stewart