Good Lifestyle

Ingredients

Serve 4
1 tablespoon of cornstarch
1/2 Sugar teaspoon
1/4 teaspoon of salt kosher
1 lb flank or skirt steak, partially frozen, cut on sliced ​​grain from 2 to 1/3 inch
2 broccoli heads (about 2 lbs of total weight), intact stems
8 oz brown thick rice noodles
5 tablespoons canola oil
1 Garlic pocket, mined, plus 3 garlic cloves, finely sliced
1/4 Coffee Spoon of Red Pepper Flakes
3 tablespoons of dry white wine
2 tablespoons of Tamari

How to do it

STEP 1
In a large bowl, whisk together cornstarch, sugar, salt and 2 tablespoons water. Add the steak, mix and let stand for 30 minutes.

2ND STEP
Remove the vertices of the broccoli of the stems. Cut the peaks into 1 inch foil. Cut the bottom 2 inches of the stems, then peel the hard external layer. Spiralize the stems using the shredder blade and set aside.

Step 3
Cook the noodles according to the instructions of the package. Drain and rinse with cold water; put aside.

Step 4
In a large nonstick skillet over medium-high heat, hot 1 tablespoon of oil. Add the chopped and jumped garlic for 30 seconds. Add broccoli rods and jump to tender, about 2 minutes. Add the noodles and mix until you heat. Set aside and keep warm.

Step 5
In a large nonstick skillet over medium-high heat, hot 2 tablespoons of oil. Add the garlic slices and pepper flakes. Remoneline to crisp, about 1 minute. Remove the garlic with a slit spoon; Drain on paper towels.

Step 6
Warm the oil. Add broccoli fuels and stir until tender, 1 to 2 minutes; Transfer to a plate. Wipe the pan, add 2 tablespoons oil and warm up. Add half of the beef and restoring until 2 minutes rarer, about 2 minutes. Transfer to the plate with broccoli and repeat to cook the remaining meat. Add the wine and Tamari to the pan and stir for 30 seconds, scratching golden bits. Add broccoli and meat to the pan and mix to coat. Sprinkle with crisp garlic slices.

Step 7
Divide the rice and broccoli noodles from among 4 plates. Top with beef and broccoli and serve.

INGREDIENTS

Serves 4-6
1/2 cup of olive oil
1/2 yellow onion, spiralized with the help of the straight blade, then chopped roughly
Cosher salt and freshly ground pepper
Turkey on the ground of 1 lb
11/2 cups of dried bread bread
1 egg, whipped
2 teaspoon of chopped fresh sage
2 cans of cans (28 oz / 875 g each) Tomatoes of whole plums, preferably San Marzano, with juice
2 clove garlic, minced
2 teaspoons of soy sauce
1 teaspoon of dried oregano
4 medium sized zucchini
Grated parmesan cheese to serve

HOW TO DO IT

STEP 1
In a large heat pan with medium-high heat, hot 1 tablespoon of oil. Add the onion and some pinches of salt and jumps to soft, about 5 minutes. Transfer in a large bowl and let cool. Add Turkey to the ground, the crumbs of bread, the egg, the sage, 1 teaspoon of salt and 1/2 teaspoon pepper in the bowl and use your hands to mix the ingredients gently but carefully. Form the mixture in 12 meatballs of equal size and place on a plate.

2ND STEP
In the same jumper, hot 2 tablespoons of oil over medium-high heat. Add the meatballs and cook until golden, about 1 minute per side. Transfer to a plate.

Step 3
Put the tomatoes and their juices in a culinary robot. In pulsating, slowly add 1/4 cup of the oil through the feeding tube until tomatoes are faded but still a little chunky. Incorporate garlic, soy sauce and oregano and season to the taste of salt and pepper. Pour the tomato sauce into the pan, place yourself over medium heat and bring to a fox. Add the meatballs, cover and reduce heat at low. Cook, stirring one or twice, until the meatballs are cooked, about 30 minutes.

Step 4
While the meatballs burned, spiralize the zucchini using the shredder blade. Mix with a pinch of salt and place it in a colander; Leave the liquid drain from the zucchini.

Step 5
When the meatballs are ready, in a large heat stove with medium heat, warm up the remaining tablespoon oil. When the oil is hot, add the zucchini and jump until the zucchini is warm, about 30 seconds; Do not overcoat.

Step 6
Divide spaghetti from the zucchini, meatballs and sauce among individual pasta bowls. Sprinkle with cheese and serve.

INGREDIENTS

Serves 4 as the main dish
2 LB Gold Beets with Greens (4-6 Beets)
2 tablespoons honey
2 tablespoons of champagne vinegar
1/2 shallot, minced (about 1 tablespoon)
6 tablespoons olive oil
Cosher salt and freshly ground pepper
Goat cheese 4 oz, crumbled
1/2 cup of chopped nuts, grilled

HOW TO DO IT

STEP 1
Preheat the oven to 400 ° F.

2ND STEP
Turn the stems of beets. Separate the stems sheets and discard the stems. Dip the leaves in a bowl of cold water to remove the dirt, then rinse and dry in a salad sprayer.

Step 3
In a small bowl, whisk honey and vinegar. Stir in the shallot. Whileking, slowly pouring 1/4 cup of oil. Season with a generous pinch of salt and some crushers of pepper to make a vinaigrette. Put aside.

Step 4
Cut the beet greens in 1/2 inch splinters. In a non-retractable frying pan over medium-high heat, hot 1 tablespoon of oil. Add beet greens with a pinch of salt and jumped until 2 minutes is faded, about 2 minutes. Transfer the Greens to a bowl and let cool.

Step 5
Cut out all the remaining stems of the beets, then peel them. Spiralize the beets using the shredder blade, stop to break or cut the strands all 3-4 turns. Transfer beets into a large bowl. Mix the beets with remaining tablespoon oil and a pinch of salt. Divide the beets between 2 cooking sheets to rim and roasted until the edges are barely brown, 8 to 10 minutes. By mid-way of roasting, move the lower cook sheet on the upper rack and vice versa. When you have finished, beets should always have a little bite for them.

Step 6
Place roasted beets in a large bowl. Add two-thirds of vinaigrette, beet greens, goat cheese and nuts. Mix to coer, add more vinaigrette if necessary, with extra salt and pepper, and serve.

Excerpt exclusively from Williams-Sonoma'sThe Cooking Book Spiralizer-Available for purchase here.