Menu Planner: You can't go wrong with air fryer tri-tip roast
Moroccan vegetable stew with couscous
Makes 6 servings
Preparation time:
Cooking time: about 15 minutes, plus couscous
Heat oil in a large, nonstick skillet on medium-high. Add zucchini, onion, carrot and garlic; cook 5 minutes. Stir in broth, ginger, cumin, coriander, salt, cinnamon, pepper, garbanzo beans and tomatoes with liquid; bring to a boil. Cover, reduce heat to low and simmer 8 minutes or until vegetables are softened; stir occasionally. Meanwhile, bring water to a boil in medium pot; remove from heat. Add couscous; cover and let stand 5 minutes. Fluff with fork. Serve stew over couscous.
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Tuna olive salad
Makes 4 servings
Preparation time:
Cooking time:
Juice of 1 lemon
Freshly ground pepper to taste
Salad greens
In a medium bowl, mix all ingredients except greens until fully combined. Serve tuna mixture on top of salad greens.
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Flounder with pesto
Makes 4 servings
Preparation time:
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Chopped fresh parsley for garnish
Heat oven to 400 degrees. Place fillets on wax paper. Divide pesto and spread on fillets; sprinkle with salt. Starting at narrow end, roll fillets jelly roll-style. Place roll-ups, seam side down, in 8-by-8-inch glass baking dish. Pour wine over fillets and top with tomatoes. Cover and bake 18 to 20 minutes or until fish is opaque throughout. Sprinkle with parsley to serve.
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Air fryer tri-tip roast
Preheat air fryer to 350 degrees. Brush 1 tablespoon olive oil all over beef tri-tip roast (1 1/2 to 2 pounds). Season with coarse salt and freshly ground pepper to taste. Place roast in air fryer basket. Cook 15 minutes. Flip roast; continue cooking for 15 to 20 minutes or until internal temperature reaches 135 degrees for medium-rare. Remove roast to cutting board and let stand loosely tented with foil or until internal temperature reaches 145 for medium-rare. Slice roast diagonally across the grain into thin slices. As an option, serve with salsa or chimichurri sauce.
