1. Cook rice
  2. Prepare vegetables and grill
  3. Make mint pesto and remove seeds from pomegranate
  4.  Grill steaks, let rest, slice
  5. Grill bread
  6. Place all on cutting board that you were using and serve!
Black bean rice salad
This recipe seems like a lot of ingredients but it's a one-bowl-wonder! Don't clean the grill pan until you are done with the whole menu.
Course: Salad, Side Dish
Cuisine: Vegetarian
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Place medium sized pot on stove on high heat. Add 1 tablespoons oil and add rice. Mix for 3 minutes and add water and 1 teaspoon salt. Mix well, turn down to simmer and cover for 30 minutes.
  2. Prepare grill pan on high heat. In a large serving bowl add 1 tablespoon oil, juice of two orange cores, 2 tablespoons balsamic vinegar, sugar snap peas, corn, and tomatoes. Mix well and place on grill pan.
  3. Grill for 8-10 minutes, turning once.
  4. While grilling, add rest of ingredients to bowl; orange slices, fresh thyme honey, rice, black beans and grilled vegetables. (cut off corn from cob). Mix well and serve warm or room temperature.
Notes & Tips:

Feel free to play with the grilled vegetable ingredients and add or substitute in mushrooms and or purple and yellow onions. If you don’t have oranges, mangos and peaches work well and add to the summery flavor (just squeeze a lemon or lime instead of the orange juice)

Steak with mint pomegranate sauce
The better quality your steak, the more amazing this dish is! Since you are serving the steak with bread, you can get away with buying less!
Course: Main Dish
Cuisine: Meat
Servings: people USA imperial/metric conversion:
Print Recipe
  1. In a medium size bowl, add 1 teaspoon salt, 1 tablespoon olive oil, garlic, mint, basil and lime juice. Mix well and set aside.
  2. Prepare grill pan on high heat. Pat steaks dry and sprinkle evenly with 1 teaspoon of salt and 1 teaspoon of pepper on both sides. Rub in 1 tablespoon olive oil and place on hot grill.
  3. Grill on each side for 6-7 minutes for medium rare. Let rest for 5 minutes before thinly slicing.
  4. (optional step: Brush bread slices with 1 tablespoon of olive oil and place on grill pan for 1 min per side) Place steak on top of bread or cutting board. drizzle with mint sauce and sprinkle pomegranates on top.
Notes & Tips:

Cut your pomegranate in half. Hold the pomegranate face side down over a bowl and use a wooden spoon to hit the skin side and all the seeds will fly right out! Try this recipe in a wrap with avocados and rice or if you want to not use bread at all, serve it on top of roasted sweet potatoes or sweet potato mash!

Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!

Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!

Leftover tips for tomorrow’s lunch:

Steak salad:
  • Lettuce
  • Sliced steak, the smaller you slice it the easier it will be to eat tomorrow
  • Rice salad
  • Dressing
  • Mix it all together and make one of your favorite dressings on the side! Eat room temperature

What else is for dinner this week?