Food with Iron

1. Iron triple threat: red meat, beetroot and sweet potato are all iron-rich foods. 


Steak



Grass-Fed Steaks with Kalamata Olive Chimichuri
Portion to Serve 1: 6 oz. steak; 2-3 Tbsp. chimichurri
4 Servings


 Recipe:


 3 Tbsp. fruity olive oil, divided
 4 garlic cloves; 2 thinly sliced, 2 pressed
 1/4 tsp. dried crushed red pepper
 1 bay leaf, preferably fresh, broken in half
 1/3 cup finely chopped shallots
 1/4 cup finely chopped fresh Italian parsley
 2 Tbsp. finely chopped pitted Kalamata olives
 2 Tbsp. red wine vinegar
 1-2 Tbsp. water
 2 14-to 16-oz. 2" thick grass-fed New York strip steaks
 2 tsp. paprika
 1 tsp. coarse kosher salt
 1/4 tsp. cayenne pepper


Heat 2 Tbsp. oil in heavy medium skillet over medium heat. Add sliced garlic, red pepper, and bay leaf. Stir until fragrant, about 1 minute. Add shallots and saute until just transluscent, about 2minutes. Remove from heat; stir in parsley, olives, and viengar. Add 1 tablespoon water. Add more water by teaspoonfuls to thin as needed. Season chimichurri with salt and pepper. Do Ahead: Can be made 2 hours ahead. Let stand at room temperature.


Rub steaks with 1 Tbsp. oil and pressed garlic. Sprinkle both sides of each steak with 1/2 teaspoon paprika, 1/4 teaspoon coarse salt, cayenne, and generous amount of black pepper. Let stand at room teperature 30 minutes or up to 2 hours.


Preheat oven to 400°. Brusy heavy very large ovenproof skillet (preferably cast-iron) with oil. Heat over high heat until almost smoking. Add steaks. Cook until browned, about 5 minutes. Turn steaks and transfer skillet to oven. Roast until instant-read thermometer inserted horizontally into steaks registers 110°-115° for rare, about 10 minutes. 


Sweet Potatoes

Roasted Sweet Potatoes with Chile and Orange
Portion to Serve 1: 1-1 1/2 cups 4 Servings


 2 lbs. garnet yams or other sweet potato, washed, unpeeled
 3 Tbsp. olive oil 
 1 1/2 tsp. kosher salt
 1 orange zested
 1 tsp. ancho chile powder or 1/2 tsp. crushed red pepper flakes


Preheat oven to 425°. Slice sweet potatoes into 1/2" rounds, discarding any gnarled ends. toss sweet potatoes with olive oil, salt, orange zest, and chile powder.


Lay potatoes out in a single layer on a sheet pan, and roast at 425° for 20-25 minutes until the tops of the potato slices are toasted in spots. 


Beet Salad



Salad of Quick Steam-Roasted Beets, pomegranate seeds, radicchio, and blood oranges with Walnut Oil Dressing
Portions to Serve 1: 2 cups salad; 1-2 Tbsp. dressing


 Recipes:


 Quick Steam-Roasted Beets
 2-4 Servings


 1 Tbsp. olive oil
 1 bunch red beets, trimmed, larger ones halved lengthwise
 1 tsp. salt
 1 sprig rosemary (optional)


Preheat oven to 425°. Por oil and 1/4 cup water into the bottom of a baking dish large enough to hold beets in a single layer. Season beets with salt. Add rosemary if using and cover dish with aluminum foil. Roast beets until they are tender when pierced with a small sharp knife, 45 minutes- 1 1/4 hours. Cool beets in covered pan, then pell by rubbing the exterior with a clean kitchen towel.


Walnut Oil Dressing Makes 2/3 Cup


This recipe makes extra in order to stock our Week 2 Cleanse Pantry. We recommend making it on Sunday so that it's on hand throughout the week. If you're just joining us now, here's the recipe.


 1 shallot, minced
 2 Tbsp. red wine vinegar
 1 tsp. Dijon mustard 
 3 Tbsp. olive oil
 3 T sp. walnut oil
 Kosher salt and freshly ground black pepper
 Fresh lime or lemon juice


Combine shallot, vinegar, and Dijon mustard, and let macerate for at least 15 minutes. Slowly whisk oils into shallot mixture (or, if you have a jar with a lid, add oils, screw on lid, and shake to combine). Season to taste with salt and pepper. Do Ahead: Cover and chill for up to 1 week in an airtight container. To freshen the dressing after a few days, add a squeeze of lime or lemon juice. 


2. Spicy parmesan green beans and kale – great side dish. 



Ingredients


3 tablespoons olive oil
1 onion, sliced
1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms)
1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
1/2 teaspoon red pepper flakes
1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
2 tablespoons lemon juice (about 1/2 a lemon)
3 tablespoons finely grated Parmesan


Directions


Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately. 



3. Broccolini with crispy lemon crumbs – another great side dish. 



Ingredients 


2 slices of white bread, torn 
2 tablespoons unsalted butter 
1/2 teaspoon crushed red pepper 
1 teaspoon finely grated lemon zest 
Salt 
2 bunches Broccolini (8 ounces each), ends trimmed 
3 tablespoons extra-virgin olive oil 
1 small shallot, very finely chopped 
Lemon wedges, for serving 


1. In a food processor, pulse the white bread until large crumbs form. In a large skillet, melt the butter. Add the bread crumbs and cook them over moderate heat, stirring constantly, until golden. Remove from the heat. Stir in the crushed red pepper and lemon zest and season with salt. Transfer the crumbs to a plate to cool. Wipe out the skillet.
2. Bring a large pot of salted water to a boil. Add the Broccolini and cook until crisp-tender, about 3 minutes. Drain well, shaking off the excess water; pat dry.
3. In the large skillet, heat the olive oil until shimmering. Add the shallot and cook over moderate heat, stirring, until lightly browned, about 1 minute. Add the Broccolini, season lightly with salt and cook, stirring occasionally, until the Broccolini is lightly browned in spots, about 4 minutes. Transfer the Broccolini to a serving platter and sprinkle the lemony bread crumbs on top. Serve right away with lemon wedges.

Make Ahead The lemon crumbs can be stored in an airtight container at room temperature for up to 2 days.


4. Warm quinoa, spinach and shiitake mushroom salad – a great lunch option. 



Ingredients


 1/2 cup red-wine vinegar
 1/3 cup olive oil
 Coarse salt and ground pepper
 2 pounds fresh shiitake mushrooms, stems removed, caps halved
 1 1/2 cups quinoa
 1 pound baby spinach
 8 ounces feta cheese, crumbled

Directions


1. Heat broiler; set rack 4 inches from heat. In a small bowl, whisk together vinegar, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
2. On a large rimmed broiler-proof baking sheet, toss mushrooms with half the dressing (reserve the rest); broil, tossing occasionally, until most of the liquid has evaporated and mushrooms are tender, 20 to 25 minutes.
3. Meanwhile, in a small saucepan, combine quinoa, 3 cups water, and 1 1/2 teaspoons salt. Bring to a boil; reduce heat to medium. Cover, and simmer until liquid has been absorbed, 15 to 20 minutes.
4. Place spinach in a large bowl; add hot mushrooms, quinoa, and reserved dressing. Toss to combine (spinach will wilt slightly). Top with crumbled feta, and serve immediately.

Cook's Note


Do not soak shiitakes in water because they will become spongy. Instead, wipe the caps clean with a damp paper towel after trimming away the stems.

5. Sauteed collard greens with garlic – a fresh, healthier take on the traditional creamed spinach side. 



Ingredients


 2 tablespoons extra-virgin olive oil
 6 garlic cloves, thinly sliced
 1/2 teaspoon crushed red-pepper flakes
 2 heads collard greens (about 1 pound each), tough stems and ribs removed, leaves coarsely chopped
 Coarse salt
 1/2 cup water

Directions


1. Heat oil in a large saute pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red-pepper flakes, and cook until fragrant, about 30 seconds. Stir in collard greens and 1 teaspoon salt.
2. Reduce heat to medium-low. Add water, and steam, covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated.