Salt

1.

pound thin pound thin long-cut pasta long-cut pasta, such as capellini

5.

tablespoons tablespoons vegetable vegetable oil oil .

cup fresh cup fresh flat-leaf parsley flat-leaf parsley, a couple of handfuls .

cup fresh cup fresh cilantro leaves cilantro leaves, a couple of handfuls

1.

large large garlic clove garlic clove, smashed .

large large onion onion, cut into chunks

3-inch piece fresh ginger fresh ginger, peeled and grated

Black pepper 1 to 1 pounds to 1 pounds chicken breast cutlets chicken breast cutlets, 8 thin pieces .

cup mild cup mild vinegar vinegar, such as rice or white wine vinegar (eyeball it) 1.

rounded tablespoons rounded tablespoons sugar sugar, 1 palmfuls

3.

tablespoons tablespoons tamari tamari (eyeball it) (eyeball it) .

teaspoon teaspoon red pepper flakes red pepper flakes (eyeball it) (eyeball it)

1.

seedless seedless cucumber cucumber, cut in half lengthwise, then thinly sliced into half moons

1.

red red bell pepper bell pepper, cored, seeded, and thinly sliced

1.

yellow yellow bell pepper bell pepper, cored, seeded, and thinly sliced

3.

scallions scallions, thinly sliced

1.

12-ounce sack triple-washed 12-ounce sack triple-washed baby spinach baby spinach

Preheat a grill pan or outdoor grill on high.

Bring a large pot of water to boil for the pasta, salt the water, and add the pasta. Cook according to package directions until it is al dente. Once cooked, drain it thoroughly-get all the liquid out.

In a blender or food processor, combine about 3 tablespoons of the vegetable oil, the parsley, cilantro, garlic, onion, of the grated ginger, and salt and pepper. Blend until the mixture is somewhat smooth. Transfer the mixture to a shallow dish, add the chicken cutlets, and coat them thoroughly. Let the chicken sit for a few minutes.

While the pasta cooks and the chicken marinates, place a small saucepan over medium-high heat, add the rice wine vinegar, sugar, tamari, red pepper flakes, and the remaining grated ginger and bring them up to a bubble to dissolve the sugar. Once the sugar has dissolved, remove the sauce from the heat and stir in the remaining 2 tablespoons of vegetable oil. While it is still hot, transfer the sauce to a large salad bowl, add the cucumbers, red and yellow bell peppers, and scallions, and toss to combine.

Add the pasta to the dressed cucumbers and bell peppers, add the baby spinach, and toss to combine. Cover with foil and reserve covered to keep the noodles warm and wilt the spinach while you grill up the chicken.

Grill the ginger-and-herb-coated chicken for 3 minutes on each side, or until it is cooked through and the juices run clear. Transfer the hot grilled chicken to a cutting board and cut it into thin strips. Divide the noodles and veggies among 4 serving plates and top them with a pile of the grilled chicken strips.

EXPRESS LANE SHOPPING LIST.

- [image]1 bunch fresh cilantro cilantro - [image]3-inch piece fresh ginger fresh ginger - [image]1 to 1 pounds chicken breast cutlets chicken breast cutlets, 8 thin pieces - [image]1 English or European seedless cucumber cucumber - [image]1 red bell pepper bell pepper - [image]1 yellow bell pepper bell pepper - [image]1 bunch scallions scallions - [image]1 12-ounce sack triple-washed baby spinach baby spinach And make sure you have the following On Hand: - Salt - Long-cut pasta, such as capellini - Vegetable oil - Flat-leaf parsley - Garlic - Onion - Black pepper - Vinegar - Sugar - Tamari - Red pepper flakes

Flank Steak Salad with Grilled Croutons and Horseradish Dressing This meal is high protein and high fiber, so it gets high marks.

4 SERVINGS.

4.

garlic cloves, 1 smashed and 3 chopped

cup plus 2 tablespoons EVOO EVOO (extra-virgin olive oil), plus some for drizzling (extra-virgin olive oil), plus some for drizzling

3.

tablespoons Worcestershire sauce Worcestershire sauce (eyeball it) (eyeball it)

1.

to 2 teaspoons hot sauce hot sauce to taste (eyeball it) to taste (eyeball it)

1.

teaspoon dried thyme dried thyme, palmful

2.

pounds flank steak flank steak

5.