We have some delicious recipes this week - thanks to researcher Sheila Kern.
Grapefruit Avocado salad, pasta sauce, turkey-spinach meatloaf and lemon risotto. Many of the ingredients - grapefruit, avocado, lemon, ground beef and ground turkey are on sale at our local supermarkets.
Grapefruit Avocado Salad
From Country Woman
Country Woman's Test Kitchen developed this pretty, refreshing salad, which pairs well with roasted meats and poultry. The avocado, red onion and garlic-mustard dressing complement the tart fruit beautifully.
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons orange juice
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
Freshly ground pepper to taste
2 large red grapefruit, peeled and sectioned
1 small red onion, thinly sliced and separated into rings
1 medium ripe avocado, peeled and sliced
In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. On four salad plates, arrange the lettuce, grapefruit, onion, and avocado. Drizzle with dressing. Serve immediately.
Pasta with Meat Sauce
2 tablespoons olive oil
1 pound ground beef
1 large onion, chopped
4 garlic cloves, minced
1/4 cup chopped fresh parsley
1 teaspoon dried basil, crumbled
1 teaspoon dried oregano, crumbled
1 teaspoon paprika
1 28-ounce can Italian plum tomatoes, drained, chopped
1 8-ounce can tomato sauce
1/2 cup dry red wine
16 ounces fusilli or other short pasta, freshly cooked
1 cup grated Parmesan
Heat oil in heavy large skillet over medium-high heat. Add ground beef and cook until brown, breaking up with fork, about 3 minutes. Using slotted spoon, transfer beef to plate. Add onion and garlic to skillet and sauté until onion is tender, about 5 minutes. Stir in parsley, basil, oregano and paprika and continue cooking 1 minute. Return beef to skillet; add tomatoes, tomato sauce and wine. Reduce heat to medium-low. Simmer until sauce is thick, about 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to simmer before continuing.)
Toss pasta with sauce and 3/4 cup grated Parmesan in large bowl. Sprinkle remaining Parmesan over pasta.
Spinach-Stuffed Turkey Meatloaf
1 cup coarsely chopped mushrooms
1/4 cup chopped onion
One 10-ounce package frozen chopped spinach, thawed and drained
1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1 pound 99% lean ground turkey breast
3/4 cup Quaker Oats (quick or old fashioned, uncooked)
1/2 cup fat-free milk
1 egg white, lightly beaten
1 teaspoon Italian seasoning blend
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper
Heat oven to 375Â°F. Lightly spray medium skillet with cooking spray. Cook mushrooms and onion in skillet over medium-low heat 4 minutes or until onion is tender; remove from heat. Add spinach, 1/4 cup mozzarella cheese and Parmesan cheese; mix well. Set aside.
In large bowl, combine turkey, oats, milk, egg white, Italian seasoning, salt and pepper; mixing lightly but thoroughly. Spoon 2/3 of turkey mixture lengthwise down center of 11 x 7-inch glass baking dish. Form a deep indentation down middle of turkey; fill indentation with reserved spinach mixture. Top with remaining turkey, forming a loaf. Seal edges to completely enclose spinach filling.
Bake 30 to 35 minutes or until thermometer registers 170Â°F and juices show no pink color. Remove from oven; sprinkle with remaining mozzarella cheese. Return to oven 1 to 2 minutes or until cheese melts. Let stand 5 minutes before slicing.
Lemon Risotto with Peas
4 to 4-1/2 cups reduced-sodium chicken broth
2 shallots, finely chopped
1 tablespoon butter
1-1/2 cups uncooked arborio rice
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/3 cup white wine or additional reduced-sodium chicken broth
3 tablespoons lemon juice
1 cup frozen peas, thawed
1/2 cup grated Parmesan cheese
1-1/2 teaspoons grated lemon peel
In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute shallots in butter for 2-3 minutes or until tender. Add the rice, thyme and pepper; cook and stir for 2-3 minutes. Stir in wine or additional broth and lemon juice. Cook and stir until all of the liquid is absorbed.
Stir in heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. Total cooking time is about 20 minutes. Add the peas, Parmesan cheese and lemon peel; cook and stir until heated through. Serve immediately.