Easy & Delicious SPRING DELIGHTS
These recipes from Fixer Upper star Joanna Gaines deliver big flavor with minimal effort and are guaranteed to earn raves!
HGTV star Joanna Gaines looks forward to enjoying a home-cooked dinner with her children every night. “There’s nothing sweeter to me than the time we spend around the table,” she shares. Her key to getting food on the table when life gets hectic: “Having a solid collection of simple and beloved recipes is a really big help toward making dinners together a reality,” she notes. And now she’s sharing her most delicious dishes in her new cookbook, Magnolia Table. Try one tonight!
PEACH CAPRESE
Serves 4
1⁄2 cup white balsamic vinegar 1 ⁄4 cup extra-virgin olive oil
2 (4 oz.) fresh mozzarella balls, preferably waterpacked 2 white peaches, chilled, pitted and sliced into
1 ⁄2"-thick wedges 2 yellow peaches, chilled, pitted and sliced into
1 ⁄2"-thick wedges 10 leaves fresh
basil, torn
1 tsp. flaky salt 1 tsp. freshly ground black pepper 1. In 8 oz. screw-top jar, combine vinegar and olive oil. Screw on the lid and shake well. Refrigerate at least 30 min. or until wellchilled. (Leftovers can be stored in refrigerator up to 1 week.)
2. Drain mozzarella, if necessary, and pat dry. Using sharp knife, cut mozzarella balls into ⁄4"-thick slices.
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3. On platter, scatter white peach slices, yellow peach slices and mozzarella slices in a decorative fashion. Sprinkle basil leaves over top and drizzle with dressing. Finish with a sprinkle of flaky salt and pepper. Serve with more dressing on the side. PER SERVING: 335 cal,
18g protein, 17g carbs, 3g fiber, 14g sugar, 23g fat
MOM’S BULGOGI
Serves 8
2 cups packed light brown sugar 11⁄2 cups soy sauce 5 tbsp. sparkling dessert wine or sparkling grape juice
3 tbsp. sesame oil 2 green onions, chopped, plus
1 ⁄4 cup sliced
(for serving) 2 cloves garlic, chopped 1 tsp. pepper 3 lbs. beef tenderloin or top sirloin, sliced Steamed white rice 3 tbsp. sesame seeds, toasted (for garnish) 1. In bowl, whisk together first 7 ingredients. Add beef; toss well to coat. Cover and refrigerate 4 to 5 hrs. or overnight.
2. Prepare hot grill or grilling skillet. Place a sheet of foil over grate if pieces of beef are too small. Grill beef 3 to 5 min. for mediumwell or to desired doneness, flipping halfway through. Cook in batches if necessary, transferring to serving platter as beef is cooked.
3. Serve beef bulgogi warm over steamed rice. Garnish with green onions and toasted sesame seeds as desired.
PER SERVING: 639 cal, 53g protein, 58g carbs, 1g fiber, 54g sugar, 21g fat
LEMON PIE
Serves 10
11⁄2 cups finely crushed graham crackers (from about 27 squares) 1⁄3 cup sugar 6 tbsp. salted butter, melted 3 cups sweetened condensed milk 3 egg yolks 2⁄3 cup fresh lemon juice (from 3 to 4 lemons)
Pinch of sea salt 1. Heat oven to 350°F. Grease 9" pie plate. In bowl, mix crushed graham crackers and sugar. Stir in melted butter. Press mixture into pie plate. Bake 8 min. or until firm.
2. In stand mixer fitted with paddle attachment on medium speed, beat remaining ingredients 4 min. or until smooth.
3. Pour mixture into baked piecrust. Bake 10 min. or until center is set. Let cool on rack 30 min. Chill at least 1 hr. or until set.
4. Just before serving, spread whipped cream topping* over filling. Garnish with lemon slices, lemon zest and mint, if desired.
*For topping: With mixer on high speed, beat 1 cup heavy cream, 2 tbsp. sugar and 1 tsp. vanilla 2 min. or until fluffy and holds a soft peak.
PER SERVING: 533 cal, 10g protein, 75g carbs, 1g fiber, 66g sugar, 23g fat