Caribbean Beef Rolls with Papaya Salsa (4 servings)

Ingredients

1 Cup diced seeded peeled papaya
1/2 Red bell pepper, diced
2 Scallions, chopped
2 Tablespoons chopped fresh cilantro
4 Teaspoons lime juice
1/4 Teaspoon crushed red pepper
1/4 Teaspoons salt
3 Tablespoons apricot preserves
2 Tablespoons hoisin sauce
2 Garlic cloves, minced
2 Teaspoons minced peeled fresh ginger
1 Pound beef tenderloin, trimmed and cut into thin strips
8 Large green leaf lettuce leaves

Instructions

1. To make the salsa, combine the papaya, bell pepper, scallions, cilantro, lime juice, crushed red pepper, salt, and 1 tablespoon of the preserves in a small bowl; set aside.

2. Line the broiler rack with foil; preheat the broiler.

3. Combine the remaining 2 tablespoons preserves, the hoisin sauce, garlic, and ginger in another bowl. Add the beef; toss to coat. Thread the beef on 4 (8-inch) metal skewers. Place the skewers on the broiler rack. Broil 5 inches from the heat until the beef is browned, about 3 minutes on each side. Remove the beef from the skewers.

4. Place the lettuce leaves on a work surface. Divide the beef and salsa evenly among the leaves. Fold the two long sides of each leaf over the filling. Starting from a short end, roll up each leaf to enclose the filling.

Garlicky Lamb Chops with Snap Peas (4 servings)

Ingredients

6 Garlic cloves, minced
1 Teaspoon dried herbes de Provence
1/4 Teaspoon black pepper
4 Teaspoons olive oil
1/2 Teaspoon salt
4 (1/4-pound) boneless loin lamb chops, trimmed
2 Cups sugar snap peas, trimmed
1-1/2 Teaspoons grated lemon zest
1 Tablespoon chopped fresh dill

Instructions

1. Combine the garlic, herbes de Provence, pepper, 2 teaspoons of the oil, and 1/4 teaspoon of the salt in a small bowl. Rub the mixture over the lamb chops; refrigerate the chops, covered, 2 hours or up to 1 day.

2. Heat a large nonstick skillet over medium heat. Add the lamb chops and cook until an instant-read thermometer inserted into the side of each chop registers 145 degrees Fahrenheit for medium 3-4 minutes on each side. Transfer the chops to a plate and keep warm.

3. Meanwhile, put the peas in a steamer basket set over 1 inch of boiling water. Cover tightly and steam until the peas are bright green and tender about 4 minutes. Immediately transfer to a bowl and toss with the lemon zest, dill, and the remaining 2 teaspoons oil and 1/4 teaspoon salt. Serve with the lamb chops.

PER SERVING (1 lamb chop and 1/2 cup peas)

Pomegranate-Glazed Shish Kebabs (4 servings)

Ingredient

1/4 Cup reduced-sodium chicken broth
2 Tablespoons pomegranate molasses
1 Teaspoon salt
1 Pound boneless sirloin steak, trimmed and cut into 1-inch pieces
4 Large mushrooms halved
1 Green bell pepper, cut into 8 pieces
1 Red onion, cut into 8 pieces
1 Zucchini, cut into 8 pieces
1/4 Cup pomegranate seeds for garnish (optional)

Instruction

1. Spray the broiler rack with nonstick spray; preheat the broiler.

2. Combine the broth, pomegranate molasses, and salt in a small bowl.

3. Thread the beef and vegetables on 4 (12-inches) metal skewers, alternating the beef and the vegetables. Brush with half the broth mixture. Place the skewers on the broiler rack and broil 5 inches from the heat for 4 minutes. Turn and brush with the remaining broth mixture. Broil until the meat vegetables are browned and cooked through, 5-6 minutes. Garnish with pomegranate seeds if using.