Blue Apron: Za’atar Beef and Kale Salad

 

Links

• Blue Apron: https://www.blueapron.com/recipes/za-atar-beef-kale-salad-with-crispy-chickpeas-yogurt-dressing
• Tentative Date: 29 February 2019
• Live Stream: http://www.twitch.tv/tseliot
• VOD: TBD

 

Total time

• 35-45 minutes

 

All Ingredients

 

Materials

 

Directions

1. Prep Equipment and Ingredients

• Preheat Oven to 450F (232C)
• All Produce (chickpeas, zucchini, kale, tomatoes, scallions): Wash and dry
• Beef: Pat dry, thinly slice (if not sliced), season with all but a pinch of the za’atar
• Chickpeas: Drain and rinse; dry and discard any loose skins; Set aside
• Zucchini: Halve lengthwise; Set aside
• Kale: Separate the leaves from the stems, discard the stems, and thinly slice the leaves
• Tomatoes: Halve; Set aside
• Scallions: Thinly slice scallions, separate white bottoms from green tops; set aside separately
• Lemon: Quarter and deseed; Set aside
• Garlic: Using a zester or box grater, finely grate the garlic into a paste; Set aside for [Step 5]

 

 2. Make the Vegetable Mix (2 min prep/mix)

• In a medium bowl, combine the halved tomatoes, sliced white bottoms of the scallions, and the juice of 2 lemon wedges
• Season with salt and pepper as desired
• Set aside for [Serving]

 

3. Roast the Chickpeas and Zucchini (2 min prep, 22-24 min cook)

• On a plate, drizzle the halved zucchini with 1 teaspoon of olive oil and season with salt and pepper, turn, and ensure both sides are coated
• On a sheet pan, spread the chickpeas in an even layer
• Add the halved zucchini to the pan, cut-side down
• Once the oven is at 450F (232C), roast the chickpeas and zucchini for 22-24 minutes or until the zucchini is tender and the chickpeas are golden brown
• When done, remove and thinly slice the zucchini cross-wise
• Keep warm and set aside for [Serving]

 

4.Marinate the Kale (2 min prep, 10 minute mix)

• In a large bowl, combine kale, juice from 2 lemon wedges, and olive oil
• Season with salt and pepper
• Massage the kale until slightly tender
• Set aside to marinate, stirring occasionally, at least 10 minutes

 

5. Cook the Beef (2 min prep, 1.5-3 min cook)

• In a medium pan, heat 1 teaspoon of olive oil on medium-high
• Once hot, add the za’atar-seasoned beef in an even layer
• Cook, without stirring, for 2-3 minutes
• Continue to cook, stirring occasionally, 1-2 minutes

 

6. Make the Yogurt-Garlic Dressing (2 min prep/mix)

• In a bowl, combine the yogurt, 1 tablespoon of water, and as much of the garlic paste as desired.

 

7. Serve! (4 min prep)

• Mix together the tomato-scallion mix from [Step 2] and the kale from [Step 4]
• Serve the kale mix, topped with the cooked beef, roasted chickpeas and sliced zucchini
• Top with the yogurt-garlic dressing from [Step 6]
• Garnish with the sliced green tops of the scallions and the remaining pinch of za’atar

 

Post-Meal Assessment

TBD