Recipes for the week of 6/27

Multicolored Ponzu Beef Kebabs (page 186):
Cooking Spray
1 1/4 pounds lean beef steak, cut into 2-inch cubes
1 pint cherry or grape tomatoes
1 medium yellow or orange bell pepper, seeded and cut into 2-inch pieces
1 cup small buttom or cremini mushrooms, trimmed
4 to 6 scallions, cut into 2-inch lengths
Wooden or metal skewers
1/3 cup ponzu sauce
1 tablespoon Chinese black bean sauce
1/4 teaspoon red pepper flakes

1. Coat large stovetop grill pan or griddle with cooking spray and preheat over medium-high heat.
2. Alternate pieces of steak, tomatoes, bell pepper, mushrooms, and scallions on the skewers. Place the skewers in a large plastic bag.
3. In a small bowl, whisk together with the ponzu sauce, black bean sauce, and red pepper flakes. Pour into the bag with the skewers, seal and shake to coat the beef. Remove the kebabs from the bag, place them in the hot pan and cook until the beef is browned and cooked through, 8 to 10 minutes, turning frequently.

Black Bean & Corn Salad (page 271):
One 15-ounce can black beans, rinsed and drained
One 14-ounce can corn kernels, drained
1 medium red bell pepper, sedded and diced
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
Salt and cayenne to taste

In a large bowl, combine the beans, corn, bell pepper, cilantro, lime juice and cumin, tossing to mix. Season with salt and cayenne.