| eat & drink | Taste
Lunch Break 5 Healthy Midday Meals BY MEGAN WISKUS
PB&J is so passé. Think outside the brown bag by making one of these protein-packed midday meals. Hearty, healthy, and appealing to all appetites, they’ll keep the whole family satisfied till supper.
Tostada de Pollo
Submitted by Nixtaco, 1805 Cirby Way, Suite 12, Roseville, 916-771-4165, nixta.co, @nixtaco
Ahi Tuna Bowl
Submitted by Rock-N-Fire, 1010 Riley Street, Suite 4, Folsom, 916-673-9474, rocknfirerestaurants.com, @rocknfirefolsom
• 4 (5 oz.) ahi tuna steaks • 2 tbsp. sesame oil • 2 tbsp. soy sauce • 1 tbsp. fresh ginger, grated • Sea salt & freshground pepper, to taste • 2 cloves fresh garlic, minced • Green onions, chopped
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Wasabi Aïoli • 1/2 cup mayonnaise • 2 tsp. wasabi powder • 1 tsp. rice vinegar • 1 tsp. soy sauce • 1/4 tsp. ground ginger Toppings • Baby spinach • Sliced cucumbers • Alfalfa sprouts • Sliced avocado
| JANUARY 2021 |
Combine the sesame oil, soy sauce, ginger, sea salt, pepper, garlic, and green onions in a 13×9 dish. Place the tuna steaks in the marinade and coat evenly. Cover and keep in the fridge for 4 hours. Make aïoli by whisking all ingredients together. Cover. Refrigerate until ready to serve. Preheat a griddle or skillet to high heat. Sear the tuna for 1 minute per side. Assemble bowls with spinach, cucumbers, sprouts, and avocado. Drizzle with aïoli.
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Vegetable oil, as needed 1 carrot, peeled and sliced into coins 2 celery stalks, large diced 1 white onion, roughly chopped Salt and pepper, to taste 8 cloves fresh garlic, crushed with side of knife 5 lbs. organic whole chicken 8 corn tostadas 1 cup refried beans 2 avocados, peeled and sliced 1 cup shredded cheese 1 cup salsa verde
*Cook chicken. In a pot large enough for the chicken to be covered with water and fully submerged by 2 inches, cover the bottom with oil and bring to medium heat. Add the carrots, celery, and onions; season with salt and pepper, stir, and cook until onion is translucent. Add the garlic and cook for 3 minutes. Add the whole chicken and cover with cold water by 2 inches. Turn heat to high and reduce to a simmer once it starts boiling. Cook for 1 1/2-2 hours or until internal temperature is 165°. Remove chicken from the liquid and set on a cooling rack to rest. When cool enough to handle, shred the meat. Strain the liquid and return to the pot, reduce by half. Store chicken stock in an airtight container for up to a week in the fridge and use it to make sauces, or to moisten the meat if it gets too dry. To assemble, spread beans on a tostada, followed by chicken, avocado, cheese, and salsa. Repeat with the remaining tostada shells and eat promptly. *Chicken can be made ahead of time.
Rock-N-Fire photo by Dante Fontana. Other photo courtesy of its respective company or organization.
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