Beef skewers with arugula-pear salad and hazelnuts

Instructions

2-serving instructions

Wash produce before use

1 .Make and cook the beef skewers

Peel and finely chop enough onion to measure ½ cup (1 cup).

Cut a small corner from the ground beef packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a large bowl, combine the onion, ground beef, raisins, and Greek spice blend. Season generously with salt and pepper and mix gently until just combined. Using wet hands, form the mixture into 6 (12) ovals, each about ¾ inch thick; thread each onto a wooden skewer. In a large frying pan over medium heat, warm 1 tablespoon (2 TBL) oil until hot but not smoking. Add the beef skewers and cook, turning occasionally, until browned and cooked through, 2 to 4 minutes per side. Transfer to a plate.

While the beef skewers cook, prepare the salad.

2 .Make the arugula-pear salad

Core and cut the pear into 1-inch pieces.

Using the bottom of a bowl or cup, lightly crush the hazelnuts.

Cut the lemon into wedges for garnish. (Cut 1 lemon into wedges; save the remaining lemon for another use.)

In a large bowl, toss together the arugula, pear, hazelnuts, and 1 to 2 teaspoons oil. Season to taste with salt and pepper.

Serve

Transfer the beef skewers and arugula-pear salad to individual plates. Serve with the lemon wedges.

Kids Can!

Measure the onion.

Crush the hazelnuts.

Assemble the arugula-pear salad.