Granola bowl With kiwi, strawberry and grape

  • Makes
  • 4
  • Prep Time (min)
  • 20
  • Cook (min)
  • 30
  • Carb Grams (g)
  • 78
  • Cook Difficult
  • 1

Ingredients

  • 1/4 cup and 1 teaspoon soy sauce
  • 7/8 (1 ounce) package dry onion soup mix
  • 2-1/2 pounds beef chuck roast
  • 1-3/4 teaspoons freshly ground black pepper
  • 1/4 cup and 1 teaspoon soy sauce
  • 7/8 (1 ounce) package dry onion soup mix
  • 2-1/2 pounds beef chuck roast
  • 1-3/4 teaspoons freshly ground black pepper
  • 1/4 cup and 1 teaspoon soy sauce
  • 7/8 (1 ounce) package dry onion soup mix
  • 2-1/2 pounds beef chuck roast
  • 1-3/4 teaspoons freshly ground black pepper

Utensils

  • Baking Sheet
  • Small Bowl
  • Plastic Wrap
  • Large Bowl
  • 1. Wash and dry the fresh produce

    While the barley cooks, wash and dry the fresh produce. Peel the carrots and halve lengthwise; cut crosswise into ¼-inch-thick pieces. Peel and small dice the onion. Roughly chop the almonds. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves.

    Peel the cucumber, leaving alternating strips of skin intact. Halve lengthwise; using a spoon, scoop out and discard the seeds. Medium dice the cucumber. In a medium bowl, combine the cucumber, half the honey (kneading the packet before opening), half the tarragon, ¼ of the vinegar, and a drizzle of olive oil; season with salt and pepper.

  • 2. Wash and dry the fresh produce

    While the barley cooks, wash and dry the fresh produce. Peel the carrots and halve lengthwise; cut crosswise into ¼-inch-thick pieces. Peel and small dice the onion. Roughly chop the almonds. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves.

    Peel the cucumber, leaving alternating strips of skin intact. Halve lengthwise; using a spoon, scoop out and discard the seeds. Medium dice the cucumber. In a medium bowl, combine the cucumber, half the honey (kneading the packet before opening), half the tarragon, ¼ of the vinegar, and a drizzle of olive oil; season with salt and pepper.

  • 3. Wash and dry the fresh produce

    While the barley cooks, wash and dry the fresh produce. Peel the carrots and halve lengthwise; cut crosswise into ¼-inch-thick pieces. Peel and small dice the onion. Roughly chop the almonds. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves.

    Peel the cucumber, leaving alternating strips of skin intact. Halve lengthwise; using a spoon, scoop out and discard the seeds. Medium dice the cucumber. In a medium bowl, combine the cucumber, half the honey (kneading the packet before opening), half the tarragon, ¼ of the vinegar, and a drizzle of olive oil; season with salt and pepper.

  • 4. Wash and dry the fresh produce

    While the barley cooks, wash and dry the fresh produce. Peel the carrots and halve lengthwise; cut crosswise into ¼-inch-thick pieces. Peel and small dice the onion. Roughly chop the almonds. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves.

    Peel the cucumber, leaving alternating strips of skin intact. Halve lengthwise; using a spoon, scoop out and discard the seeds. Medium dice the cucumber. In a medium bowl, combine the cucumber, half the honey (kneading the packet before opening), half the tarragon, ¼ of the vinegar, and a drizzle of olive oil; season with salt and pepper.

Granola bowl With kiwi, strawberry and grape

A tube of prepared polenta

A tube of prepared polenta is one convenience food I always keep in my pantry. When you're cooking gluten-free, it's a quick and easy way to add a starchy side to dinner. And just like thick slices of bread (but without all that gluten), it performs wonderfully on the grill. Two or three minutes per side on a hot grill is all it needs—which happens to be the same amount of time it takes lamb chops to grill. So I've taken to grilling them side-by-side those chops, along with some scallions and jalapeño that I turn into a sauce. And that means that once my grill is hot, I only need about 10 minutes or less of actual grilling time to get dinner done—long enough to enjoy the sizzle and the smoke, short enough that I don't get too hungry or hot before dinner.

Under Gilmore’s reign, Quay has been awarded Three Chefs Hats for 15 consecutive years and named Restaurant of the Year six times in The Sydney Morning Herald Good Food Guide. It has three stars and has been awarded Restaurant of the Year three times in the Australian Gourmet Traveller Restaurant Guide. Quay was listed for five years on the World’s 50 Best Restaurants and now sits proudly at 98 in its eight year. Quay held the title of Best Restaurant in Australasia for three of those years.

A tube of prepared polenta is one convenience food I always keep in my pantry. When you're cooking gluten-free, it's a quick and easy way to add a starchy side to dinner. And just like thick slices of bread (but without all that gluten), it performs wonderfully on the grill. Two or three minutes per side on a hot grill is all it needs—which happens to be the same amount of time it takes lamb chops to grill. So I've taken to grilling them side-by-side those chops, along with some scallions and jalapeño that I turn into a sauce. And that means that once my grill is hot, I only need about 10 minutes or less of actual grilling time to get dinner done—long enough to enjoy the sizzle and the smoke, short enough that I don't get too hungry or hot before dinner.