Pan-Fried Garlic Steak and Potatoes

12 cloves garlic

1 lb. tiny new potatoes, scrubbed

4 6-oz. boneless beef ribeye or beef strip steaks

2 Tbsp. olive oil

1 cup grape or cherry tomatoes

Fresh oregano (optional)

Directions

1. Using the side of large chef knife smash garlic; discard skins. Halve any large potatoes. Place potatoes in microwave-safe bowl. Cover with vented plastic wrap; microcook on 100 percent power (high) 5 minutes. Stir in garlic. Cover; cook 5 minutes more or until tender, stirring once. Drain.
2. Meanwhile, heat 1 tablespoon of the olive oil in skillet over medium-high heat. Season steak with salt and pepper. Cook steaks, half at a time, 8 minutes for ribeye or 4 minutes for strip (145 degrees F for medium-rare or 160 degrees F for medium), turning once. Keep steaks warm while cooking remaining steaks.
3. Add remaining 1 tablespoon oil to skillet. Add potatoes, garlic, and tomatoes. Season with salt and pepper. Cook 5 minutes or until potatoes are golden and tomatoes begin to wilt, stirring occasionally. Serve potato mixture with steak. Top with fresh oregano. Makes 4 servings.

Citrus Salmon with Broccoli

lemon

1 Tbsp. sugar

2 Tbsp. butter

4 4-oz. skinless salmon fillets

1 Tbsp. snipped fresh dill

1 bunch (1 lb.) broccoli, trimmed

4 cloves garlic, peeled and sliced

Lemon slices and fresh dill (optional)

Directions

1. Slice 1/2 of the lemon into thin slices; set aside. Juice remaining 1/2 lemon into a 1 cup measure; add water to equal 1/2 cup. Stir in sugar. Set aside.
2. In 12-inch nonstick skillet, heat butter over medium-high heat. Sprinkle salmon with salt and pepper; add to skillet. Cook 2 to 3 minutes or until bottom is golden; turn fillets. Add lemon juice mixture. Top with snipped dill and lemon slices. Reduce heat to medium; cover and cook 5 to 6 minutes more or until fish flakes easily when tested with fork.
3. Meanwhile, in another skillet heat 1 Tbsp. olive oil. Quarter broccoli lengthwise into long spears; add to skillet along with garlic. Cook over medium heat for 8 to 10 minutes, or until crisp-tender, turning often. Serve salmon with broccoli; pour pan juices over salmon. Serve with additional lemon slices and fresh dill. Makes 4 servings.

Pesto Chicken Sandwich

1 teaspoon dried Italian seasoning, crushed

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 pound skinless, boneless chicken breast halves

1 large onion, thinly sliced

8 ounces mushrooms, sliced

2 cloves garlic, minced

1 14.5-ounce can diced tomatoes, undrained

2 tablespoons red wine vinegar

1 medium yellow summer squash or zucchini, halved lengthwise and sliced 1/4 inch thick

1 large green, red, and/or yellow sweet pepper, cut into strips

1/3 cup mayonnaise or salad dressing

2 tablespoons purchased basil pesto

1 9- to 10-inch Italian flatbread (focaccia), cut in half horizontally

2 ounces provolone cheese, shredded

Directions

1. In a small bowl, combine Italian seasoning, salt, and black pepper. Using your fingers, rub spice mixture into all sides or chicken.
2. In a 3 1/2- or 4-quart slow cooker, combine chicken, onion, mushrooms, and garlic. Pour undrained tomatoes and vinegar over mixture.
3. Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.
4. If using low-heat setting, turn to high-heat setting. Add squash and sweet pepper. Cover; cook for 30 minutes more.
5. Meanwhile, in a small bowl, combine mayonnaise and pesto. Spread evenly over cut sides of flatbread. Transfer chicken to a cutting board. Thinly slice chicken. Arrange chicken slices on bottom half of bread. Using a slotted spoon, spoon vegetable mixture over chicken. Sprinkle with cheese. Add top half of bread. Cut into wedges.

Spice-Rubbed Pork with Quinoa

• 2 teaspoons smoked paprika
• 1/2 teaspoon red pepper flakes
• 2 teaspoons ground cumin
• Kosher salt
• 2 pork tenderloins (1 3/4 pounds total), halved crosswise
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1 cup quinoa, rinsed
• 1 1/2 cups frozen corn, thawed
• 2 scallions, thinly sliced
• Freshly ground pepper
• Jarred salsa verde, for serving (optional)

Directions

Preheat the oven to 425 degrees F. Combine the paprika, red pepper flakes, cumin and 2 teaspoons salt in a shallow dish. Rub the pork all over with the olive oil, then roll in the spice mixture to coat. Transfer to a roasting pan and roast until a thermometer inserted into the thickest part of the meat registers 145 degrees F, 15 to 20 minutes. Transfer to a cutting board and let rest, 5 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the quinoa and cook until tender, about 10 minutes. Drain and fluff with a fork. Toss with the corn, scallions, and salt and pepper to taste.

Slice the pork and drizzle with olive oil. Serve with the quinoa and salsa verde, if desired.

Potato Topped Beef Bowl

1 lb. ground beef

1 16-oz. pkg. frozen mixed vegetables

1 8-oz. pkg. shredded cheddar cheese (2 cups)

1/4 cup snipped fresh Italian (flat-leaf) parsley

Salt and ground black pepper

2 cups instant mashed potato flakes

2 Tbsp. butter, melted

Directions

1. Preheat broiler. In extra-large skillet brown beef over medium-high heat; drain off fat. Stir in frozen vegetables. Cook, stirring occasionally, until heated through. Stir in half the cheese, half the parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
2. Meanwhile, in large bowl combine 2 cups boiling water, potato flakes, and 1 tablespoon of the butter. Stir until smooth. Season with salt and pepper; set aside.
3. Divide beef mixture among four 16-ounce broiler-safe dishes. Top with potatoes; sprinkle remaining cheese. Broil 3 inches from heat for 2 to 3 minutes, until cheese is melted. Drizzle with melted butter; sprinkle with remaining parsley. Makes 4 servings.

Sauteed Shrimp and Asparagus

1	pound fresh or frozen large shrimp in shells
2	teaspoons canola oil
1	teaspoon toasted sesame oil
2	teaspoons minced fresh garlic
2	teaspoons grated fresh ginger
1/4	cup dry white wine or reduced-sodium chicken broth
8	ounces fresh asparagus spears, trimmed
1/4	cup finely chopped green onions
	Lemon Herbed Orzo Pasta

1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels.
2. In a large nonstick skillet, cook shrimp in hot canola and sesame oil over medium-high heat for 2 minutes. Add garlic and ginger; cook 1 to 2 minutes more or until shrimp are opaque, turning occasionally. Remove shrimp from skillet; set aside.
3. Carefully add wine and asparagus to hot skillet. Cover and cook 2 to 3 minutes or until asparagus is crisp-tender. Add shrimp and green onions to skillet; heat through. Serve with Lemon Herbed Orzo Pasta.
Lemon Herbed Orzo Pasta: Cook 1 cup dried orzo pasta according to package directions. Drain pasta, reserving 1/4 cup of the pasta water. Return pasta and reserved pasta water to saucepan. Stir in 1-1/2 teaspoons finely shredded lemon peel, 1 tablespoon thinly sliced fresh basil, 1 tablespoon snipped fresh chives, 2 teaspoons snipped fresh thyme, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Cook and stir over medium heat until water is absorbed. Serve warm.

Raspberry Cheesecake

CRUST
  12 lemon-nut cookies (such as Pepperidge Farms)
  1/2 cup toasted chopped walnuts*
  1/4 cup unsalted butter, melted
  3 tablespoons sugar  
  FILLING
  7 (8-oz.) pkg. cream cheese, softened
  1 cup sugar
  2 tablespoons raspberry-flavored liqueur or berry juice
    concentrate
  4 eggs
  1/2 cup sour cream
  1 cup fresh raspberries  
  GLAZE
  1/2 cup plus 2 tablespoons water, divided
  1/2 cup sugar
  3 tablespoons unsalted butter, cut up
  1 cup fresh raspberries
  2 tablespoons cornstarch  
  GARNISH
  1 cup heavy whipping cream
  1 tablespoon sugar
  1 cup fresh raspberries  
  1. Heat oven to 300°F. In food processor, process cookies and walnuts until finely chopped. Add melted butter and 3 tablespoons sugar; pulse to mix.