Pan-Seared Steak with Pizzaiola

An Italian tomato-based for steak, pizzaiola gets amped up with fennel seeds and crushed red pepper. Serve this dish over soft polenta.

Ingredients

·         2 1/2 tablespoons extra-virgin olive oil, divided

·         1 1/2 teaspoons dried oregano, divided

·         1/4 teaspoon fennel seeds, crushed

·         1/4 teaspoon dried crushed red pepper

·         2 large garlic cloves, pressed

·         1 14- to 16-ounce can diced organic tomatoes in juice

·         2 16-ounce boneless rib-eye steaks, each about 3/4 inch thick

Preparation

·         Heat 2 tablespoons oil in medium saucepan over medium heat. Add 1 teaspoon oregano and next 3 ingredients; stir 30 seconds. Add tomatoes with juices and bring to simmer, crushing with back of fork. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes. Season with salt and pepper.

·         Meanwhile, sprinkle steaks on both sides with and pepper, then crush 1/2 teaspoon oregano finely between fingertips and over steaks. Heat 1/2 tablespoon olive oil in heavy medium skillet over medium-high heat. Add rib-eye steaks. Sauté until cooked to desired doneness, about 6 minutes per side for medium-rare.

·         Cut steaks into pieces and divide among 4 plates. Add sauce to skillet. Bring to simmer, scraping up browned bits; spoon over steaks.

***

Grilled Chicken Salad with Radishes, Cucumbers, and Tarragon Pesto

A lovely taste of spring tops crunchy radishes and cucumbers and healthy grilled chicken with the richness of homemade pesto.

Ingredients

·         1/4 cup (packed) fresh tarragon leaves plus 2 teaspoons chopped

·         1/4 cup (packed) fresh Italian parsley leaves

·         4 tablespoons pine nuts, divided

·         5 teaspoons fresh lemon juice, divided

·         2 teaspoons chopped shallot

·         6 tablespoons (or more) olive oil, divided, plus additional for brushing

·         4 boneless chicken breast halves with skin

·         4 1/2-inch-thick slices country-style French or sourdough bread

·         1 5-ounce package mixed baby greens

·         1 cup thinly sliced radishes (from 1 large bunch)

·         1 cup thinly sliced Japanese cucumbers (about 1 1/2)

Preparation

·         Place 1/4 cup tarragon leaves, parsley, 2 tablespoons pine nuts, 1 teaspoon lemon juice, and shallot in mini processor; chop coarsely. With machine running, gradually add 3 tablespoons olive oil. Season pesto to taste with salt and pepper. Add more olive oil by teaspoonfuls to thin, if necessary.

·         Whisk 2 teaspoons chopped tarragon, remaining 4 teaspoons lemon juice, and 3 tablespoons oil in small bowl. Season dressing with and pepper.

·         Prepare barbecue (medium-high heat). Brush chicken breasts on both sides with oil. Sprinkle with salt and pepper. Grill until grill marks form, skin is crisp, and chicken is cooked through, 7 to 8 minutes per side. Transfer to work surface; let rest 5 minutes. Using clean brush, brush both sides of bread with oil. Sprinkle with salt and pepper. Grill until dark-brown grill marks appear on both sides, 2 to 3 minutes per side.

·         Place greens, radishes, and cucumbers in large bowl. Toss with dressing. Season to taste with salt and pepper. Divide salad among 4 plates.

·         Cut grilled chicken breasts crosswise into 1/3-inch-thick slices. Arrange 1 sliced chicken breast atop salad on each plate. Spoon tarragon pesto over chicken. Sprinkle remaining 2 tablespoons pine nuts over salads. Serve with grilled bread slices.

***

Lime Shortbread Cookies with White Chocolate and Almonds

This buttery shortbread has bright lime flavor and a crunchy topping.

Ingredients

·         2 cups all purpose flour

·         1/2 cup powdered sugar

·         1/2 teaspoon salt

·         1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

·         3 tablespoons finely grated lime peel, divided

·         1 teaspoon vanilla extract

·         1 3.5-ounce bar high-quality white chocolate (such as Lindt or Perugina), finely chopped

·         1/2 cup chopped toasted almonds

Preparation

·         Preheat oven to 325°F. Butter 13x9x2-inch metal baking pan. Blend flour, sugar, and salt in processor. Add butter, 2 tablespoons lime peel, and vanilla; process just until blended and dough forms clumps. Press evenly into prepared baking pan. Pierce dough all over with fork. Using sharp knife, cut dough into 12 squares, cutting through dough completely, then cut each square in half on diagonal, forming 24 triangles total.

·         Bake shortbread until golden brown, crisp around edges, and firm to touch, about 45 minutes. Remove from oven. Using sharp knife, immediately recut shortbread, gently separating triangles. Cool in pan on rack.

·         Place white chocolate in small metal bowl. Set bowl over saucepan of gently simmering water and stir just until chocolate is melted and smooth. Remove bowl from over water. Using fork, drizzle melted chocolate in zigzag pattern over shortbread. Sprinkle evenly with almonds and remaining 1 tablespoon lime peel. Let stand until chocolate sets, about 1 hour.