01 Nov Nutritious, easy, and beautiful

Posted at 12:52h in Food & Farms, Guest Post, Recipes by

Nutritious, easy, and beautiful

Bring boards into the everyday

We already embrace boards as a classic option for a casual party. We’re drawn in by the seemingly elaborate set-up of visually enticing foods. Guests help themselves, choosing what they like, avoiding what they don’t, and maybe even trying something new.

But all these things can be true for everyday meals—when there’s no party involved. Eating this way can provide an opportunity for everyone to try something new and delicious, in a way that’s fun.

Sweet and Savory Buckwheat Pancake Brunch Board

These hearty little beauties make a great base for smoked salmon and a creamy caper and chive sauce. Those who fall firmly on the sweet side of things will be equally delighted when their pancakes are piled high with berries or bananas.
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Servings 3

Ingredients
  

Caper chive yogurt sauce

  • 1 cup Greek yogurt
  • ¼ cup chopped fresh chives
  • 2 tablespoons capers
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest plus more for garnish
  • ¼ teaspoon pepper

Buckwheat caraway pancakes

  • 1 cup buckwheat flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 2 teaspoons caraway seeds
  • 1 egg
  • 1 cup buttermilk
  • 1 teaspoon maple syrup
  • 1 teaspoon canola oil

Sweet items

  • 1 pint blueberries
  • 1 pint raspberries
  • 6 strawberries
  • 1 banana sliced
  • ½ cup whole almonds
  • 2 tablespoons hemp hearts

Savory items

  • 6 oz smoked salmon
  • 1 avocado sliced
  • ½ red onion sliced
  • 3 mini cucumbers sliced in coins

Instructions
 

  • In small bowl, make Caper Chive Yogurt Sauce by combining all ingredients. Cover and refrigerate until ready to use.
  • To make pancakes, in medium-sized bowl, whisk together buckwheat flour, baking powder, salt, and caraway seeds. In small bowl, lightly beat egg and combine with buttermilk, maple syrup, and oil. Make a well in center of dry ingredients and pour in wet ingredients. Whisk together, until just combined. Heat cast iron skillet or grill to medium-high. Drop tablespoons of batter onto hot grill. When bubbles appear on the surface of each pancake, flip and cook the other side (about 30 seconds). Continue until all batter is used.
  • To arrange board, lay pancakes out down center of board on a diagonal. Arrange sweet and savory items on either side, making small sections for each item. Garnish dip with a little extra lemon zest and place on the savory side.

Notes

Each serving contains: 453 calories; 19 g protein; 23 g total fat (5 g sat. fat); 48 g total carbohydrates (19 g sugars, 13 g fiber); 417 mg sodium

Lemongrass and Chili Flank Steak Lettuce Wrap Board with Mango Sauce

Inspired by the flavors of Vietnamese-style summer rolls, this satisfying dinner is built around a marinated flank steak that will stretch to feed a crowd.
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Servings 10

Ingredients
  

Flank steak

  • 1 tablespoon sunflower oil + 1 teaspoon for grill
  • 2 tablespoons coconut palm sugar
  • 1 teaspoon fish sauce
  • ½ cup cilantro roughly chopped
  • ¼ cup mint leaves roughly chopped
  • Zest and juice of 2 limes
  • 3 garlic cloves peeled and crushed
  • 1 inch piece gingerroot peeled and cut into fine matchsticks
  • 1 red Thai chili finely chopped
  • 1 stalk lemon grass
  • 2 pounds flank steak

Spicy mango dressing

  • 3 ripe mangoes
  • ½ cup mint leaves
  • Zest and juice of 1 lime
  • 1 Thai chili
  • ½ teaspoon fish sauce
  • 1 teaspoon maple syrup

Serve with

  • 1 head butter lettuce leaves washed and separated
  • 2 cups finely shredded napa cabbage
  • 3 cups finely shredded red cabbage
  • 5 medium-sized carrots cut into matchsticks
  • 4 spring onions cut lengthwise into matchsticks
  • 3 mini cucumbers cut into matchsticks
  • ½ daikon radish (about 4 oz) cut into matchsticks
  • Lime wedges, extra chilies, and mint leaves for garnish

Instructions
 

  • For flank steak, in glass storage container with lid, combine 1 Tbsp sunflower oil, palm sugar, fish sauce, cilantro, mint, lime juice and zest, garlic, ginger, and chopped Thai chili. Bash lemon grass with rolling pin and cut or break into small sections, then add to container with the other ingredients. Add flank steak and rub marinade over entire surface. Cover with lid and allow to marinate for 6 to 8 hours in refrigerator, turning a few times during that period.
  • To make mango dressing, peel mangoes, place in food processor with mint leaves, lime zest and juice, Thai chili, fish sauce, and maple syrup. Blend, then pour into jar, cover, and refrigerate until ready to serve.
  • Prepare vegetables and refrigerate until ready to use.
  • To cook flank steak, heat stovetop grill on high and brush with 1 tsp sunflower oil. Dab excess marinade from meat and place on hot grill. Sear on high heat for about 4 minutes a side for medium rare. Remove steak to platter, tent with bowl, and allow to rest for 10 minutes before slicing. Slice meat across the grain into thin slices.
  • Arrange sliced steak on platter with veggies and garnishes. Serve mango sauce in small dish with spoon for drizzling.

Notes

Each serving contains: 326 calories; 30 g protein; 11 g total fat (3 g sat. fat); 29 g total carbohydrates (20 g sugars, 4 g fiber); 169 mg sodium

By Helena McMurdo

Article Courtesy of Alive Magazine

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