Beef Meatballs with Whole Wheat Pasta and Cucumber Salad

Ingredients

• 2 pcs English cucumber (medium, thinly sliced)
• 0.5 pcs red onion (medium, thinly sliced)
• 2 tbsp olive oil (extra virgin)
• 2 tbsp white vinegar
• 0.25 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the vegetables

   • Wash and dry the cucumbers thoroughly.
   • Using a sharp knife or a mandoline, slice the cucumbers and red onion as thinly as possible.
   • Place the sliced vegetables in a large bowl.
2. 2

   Make the vinaigrette

   • In a small bowl, whisk together the olive oil, white vinegar, salt, and black pepper until well combined.
3. 3

   Combine and chill the salad

   • Pour the vinaigrette over the sliced cucumbers and onions.
   • Gently toss everything together until the vegetables are evenly coated.
   • For the best flavor, let the salad marinate in the refrigerator for at least 15-20 minutes before serving. This allows the flavors to meld.
4. 4

   Serve

   • Give the salad a final toss and serve chilled.

Ingredients

• 1.5 cup brown rice (long-grain or basmati recommended)
• 3.75 cup water (for cooking)
• 1 tsp vegetable oil (optional, prevents sticking)

Instructions

1. 1

   Prepare the rice

   • Place the brown rice in a fine-mesh sieve and rinse under cold running water until the water runs clear, about 1-2 minutes.
   • For a softer texture, you can soak the rinsed rice in fresh water for 30 minutes, then drain it completely.
2. 2

   Combine ingredients and bring to a boil

   • In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 3.75 cups of water, and optional vegetable oil.
   • Bring the mixture to a rolling boil over high heat, which takes about 5-7 minutes.
3. 3

   Simmer the rice

   • Once boiling, immediately reduce the heat to the lowest possible setting.
   • Cover the saucepan with the lid and let it cook undisturbed for 40 minutes. It's important not to lift the lid.
4. 4

   Rest and fluff the rice

   • After 40 minutes, turn off the heat and let the rice stand, still covered, for an additional 10 minutes to absorb the remaining steam.
   • Remove the lid and gently fluff the rice with a fork to separate the grains before serving.

Ingredients

• 1 lb Broccoli (about 1 large head)
• 1 cup Water (for steaming)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. 1

   Prepare the Broccoli: Wash the broccoli head thoroughly under cold running water. Pat dry. Cut the large head into bite-sized florets, aiming for a uniform size for even cooking. Peel the tough outer layer of the main stalk and slice it into 1/4-inch thick coins; they are delicious and nutritious too.

2. 2

   Set Up the Steamer: Pour about 1 inch of water into a large pot or saucepan. Place a steamer basket inside, ensuring the water level is below the bottom of the basket. Bring the water to a rolling boil over high heat.

3. 3

   Steam the Broccoli: Carefully place the broccoli florets and stem pieces into the steamer basket. Cover the pot with a tight-fitting lid and reduce the heat to medium. Steam for 4-5 minutes.

4. 4

   Check for Doneness: After 4 minutes, carefully lift the lid and check the broccoli. It should be a vibrant, bright green color and tender-crisp. You should be able to easily pierce the thickest part of a stem with a fork. Avoid overcooking, which makes it mushy and dull in color.

5. 5

   Season and Serve: Using tongs or an oven mitt, carefully remove the hot steamer basket from the pot. Transfer the broccoli to a serving dish. Immediately season with salt and freshly ground black pepper. Toss gently to combine and serve warm.