10-item grocery list makes three distinct summer meals

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NEW YORK (PIX11) -- A quick run through the grocery store can yield three meals -- and still let you check out in the express lane.

Follow this 10-item shopping list then try your hand at the trio of unique recipes, below from Rachael Ray Magazine:

  • 8 ears of corn
  • 1 small red cabbage
  • 2 medium carrots
  • 1 2-inch piece of ginger
  • 1 large bunch of basil
  • 1 15-ounce container of ricotta cheese
  • 2 ¼-pound flank steak
  • 1 pound medium pasta shells
  • 8 medium (8-inch) flour tortillas
  • 1 12-ounce container of pico de gallo salsa

You’ll also need these pantry-item spices and condiments:

  • Red onion
  • Garlic
  • Extra Virgin Olive Oil
  • Rice vinegar
  • Soy sauce
  • Chili powder
  • Salt and pepper

Steak Tacos with Corn Salsa

Serves: 4 | Prep: 25 minutes | Cook: 20 minutes

  • 3 tbsp. EVOO
  • 4 cloves garlic, chopped
  • 1 tbsp. chili powder
  • 4 ears corn
  • 1 lb. fl ank steak
  • 1⁄3 small red cabbage, cored and thinly sliced (about 2 cups)
  • 1 container (12 oz.) pico de gallo salsa
  • 8 medium (8-inch) fl our tortillas, warmed

1. In a glass or ceramic baking dish, whisk the EVOO, garlic and chili powder for a marinade. Brush some on the corn. Add the steak to the marinade in the baking dish; turn to coat. Let marinate 15 minutes, turning halfway through.

2. Heat a grill or grill pan over medium high. Remove the steak from the marinade and season with salt and pepper. Grill the steak to desired doneness, about 4 minutes per side for medium-rare. Transfer to a cutting board, tent loosely with foil, and let rest 5 minutes.

3. Grill the ears of corn over medium high, turning often, until charred in spots, about 12 minutes. Slice the kernels off the cobs into a large bowl and toss with the cabbage and pico de gallo; season.

4. Chop the steak into bite-size pieces; divide among the tortillas and top with the prepared corn salsa.

Fresh Corn & Ricotta Pasta

Serves: 4 | Prep: 10 minutes | Cook: 15 minutes

  • 1 lb. medium pasta shells
  • 4 tbsp. EVOO, plus more for drizzling
  • 4 ears corn
  • 1 red onion, fi nely chopped
  • 2 large cloves garlic, thinly sliced
  • 1 container (15 oz.) ricotta
  • 2/3 cup loosely packed basil leaves, thinly sliced

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions; drain. Return the pasta to the pot and toss with 2 tbsp. EVOO.

2. While the pasta is cooking, heat a large cast-iron or other heavy skillet over medium-high.

Slice the kernels from the cobs and cook in the dry skillet, stirring occasionally, until browned in spots, about 4 minutes. Reduce the heat to medium and add the onion, garlic and 2 tbsp. EVOO. Cook, stirring occasionally, until the onion softens, about 2 minutes; season with salt and pepper.

3. Toss the pasta with the corn mixture. Divide among plates and top with ricotta and basil. Drizzle with EVOO and season.

Asian Steak Salad

Serves: 4 | Prep: 20 minutes | Cook: 10 minutes

  • 5 tbsp. EVOO
  • 3 tbsp. soy sauce
  • 4 cloves garlic, chopped
  • 1 piece (2 inches) ginger, peeled and minced
  • 11⁄4 lbs. fl ank steak
  • 2 tbsp. rice vinegar
  • 2⁄ 3 small red cabbage, cored and thinly sliced (about 4 cups)
  • 2 carrots, peeled and grated
  • 1⁄3 cup basil leaves, torn

1. In a glass or ceramic baking dish, whisk 2 tbsp. EVOO, 2 tbsp. soy sauce, the garlic and half the ginger. Add the steak; turn to coat. Let marinate 15 minutes, turning halfway through.

2. In a large bowl, whisk together the rice vinegar, 2 tbsp. EVOO and the remaining soy sauce and ginger. Toss with the sliced cabbage, carrots and basil; season with salt and pepper.

3. In a large cast-iron or other heavy skillet, heat the remaining 1 tbsp. EVOO over medium. Remove the steak from the marinade and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer the steak to a cutting board, tent loosely with foil, and let rest 5 minutes.

4. Transfer the salad to a platter. Thinly slice the steak against the grain. Fan out the sliced steak on top of the salad.

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