Introducing: MyPlate! The USDA recently introduced its new healthy eating symbol, MyPlate, which replaces the familiar food pyramid. The goal is to make it easier to understand not only what to eat, but also how much to eat. Giant Eagle Corporate Dietitian Caroline Whitby demonstrates how food groups from her Beef Kabobs with Tabbouleh and Lemon Yogurt recipe fits into the new MyPlate guidelines. Beef Kabob with Tabbouleh Serves: 4 Prep Time: 30 minutes Marinating Time: 6 hours Cook Time: 10-12 minutes Ingredients: 1 lb. flank steak, about 1-inch thick ¾ cup Giant Eagle red wine vinaigrette, divided 3 Tbsp. fresh lemon juice, divided 12 wooden skewers ⅔ cup cracked or course bulgur wheat 1½ cups water 1 cup cherry or grape tomatoes (about 24), quartered ⅔ cup seeded and diced cucumber ⅔ cup chopped fresh parsley 1 red onion, cut into chunks 1 green pepper, cut into chunks Directions: Cut steak into 1-inch cubes. In a large plastic bag, combine steak, ½ cup of the vinaigrette and 1 tablespoon of lemon juice. Seal bag, turn to coat, and refrigerate at least 6 hours. Place skewers in a shallow dish; add hot water to cover and soak for 30 minutes. Meanwhile, prepare the tabbouleh. Place bulgur and water in a medium sized pot and bring to a simmer. Cook for about 8-10 minutes until water is absorbed. Remove from heat and allow to sit, covered for an additional 5 minutes; transfer to medium sized bowl. Add in tomatoes, cucumbers, parsley, remaining lemon juice and remaining ...
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