This savory biscotti pairs perfectly with creamy goat cheese.
Read more about this recipe at Cook & Eat.
Instead of marinating the meat, we drizzled marinade ingredients over just-cooked steak for a lighter, fresher flavor. Be warned: This one's for garlic lovers.
Read more about this recipe at the Washington Post.
Balsamic-Marinated Skirt Steak
Balsamic-Marinated Skirt Steak
A 30-minute oil-and-balsamic marinade imparts just a hint of sweetness to skirt steak. Or try oil and garlic for a more pungent flavor.
Read more about this recipe at the Washington Post.
Roasted Potatoes With Rosemary And Garlic
Roasted Potatoes With Rosemary And Garlic
Blanching the potatoes before roasting them ensures a pillowy texture inside with a crisp outer texture. Just bruising the rosemary releases the herb's flavor without leaving little bits scorched into the skillet.
Read more about this recipe at the Cookthink blog.
Using small meatballs means you can make smaller calzones and use leftover sauce for dipping, or use leftover filling and sauce to make mini lasagna.
Read more about this recipe at Coconut & Lime.
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Zucchini And Red Onion Ragout With Bread Crumbs And Feta
Zucchini And Red Onion Ragout With Bread Crumbs And Feta
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Meaty portobello mushrooms, draped in freshly grated cheese. These are nothing short of fantastic. A few tablespoons of chopped tomatoes on top can also add a bit of color.
A great catch-all soup when you want to use up leftover okra or potatoes. You could add just about any vegetable to this soup -- winter greens, corn, squash. Always look for small, tender okra.
Poached Halibut With Thyme-Butter Sauce
Poached Halibut With Thyme-Butter Sauce
A perfect example of how just a few ingredients can come together for a fabulous result - some thyme, butter, light fish, and you've got your dinner. Atlantic halibut is not currently considered a sustainable fish and most sold on the East Coast is in fact Pacific halibut.
Straight-up grilled steaks can be mouthwatering, as long as you're careful not to not over-cook them. Put your meat thermometer in easy reach and remove the steaks from the heat when they are slightly under temperature. They will finish cooking while you let the meat rest.
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