Avocado Salad-Topped Steak Tacos

1/4 cup EVOO
2 Tbsp. chili powder
1 lb. skirt steak, halved crosswise
Salt/Pepper
2 jalapeno chiles, finely chopped
Grated peel and juice of 2 limes
1 head butter lettuce, shredded
2 avocados - halved, pitted, and cut into small pieces
1/2 a red onion, thinly sliced
12 taco shells

Preheat a grill pan or large skillet over medium-high heat. Whisk together 1 Tbsp. EVOO and the chili powder, then rub all over the steak; season with salt & pepper. Add to the grill pan and sear the outside of the steak, turning once, until golden-brown crust forms on both sides (about 5 min. for medium-rare). Transfer to a cutting board and let rest for 10 min. before thinly slicing crosswise across the grain.

Meanwhile, in a medium bowl, combine the jalapenos, lime peel, lime juice, and remaining EVOO; season with salt & pepper. Add the lettuce, avocados (*hint: if you want to avoid the avocados turning brown, you need to cut them into small pieces and immediately put them in the lime juice mixture - this stops the air from getting into the avocado and they remain bright green), and onion; toss and season with salt & pepper.

To make the tacos, you can choose to put some of the salad on the bottom, steak, then top with more salad; or you can put steak on the bottom and top with the salad.

*Original Recipe courtesy of Everyday with Rachael Ray, March 2010 Menu Planner

Spinach & Artichoke Mac'n'Cheese

Salt/Pepper
1 lb. semolina or whole wheat penne
2 Tbsp. EVOO
3 Tbsp. unsalted butter
1 large onion, finely chopped
3 garlic cloves, finely chopped
3 Tbsp. all-purpose flour
1/2 cup dry white wine
2 cups milk
1/4 tsp. freshly grated nutmeg
1 (10 oz.) box frozen chopped artichokes, defrosted and chopped into small pieces
1 (10 oz.) box frozen chopped spinach, defrosted and wrung out in a kitchen towel OR 1 bag fresh spinach, chopped into 1/2 in. slices
1 1/2 cups shredded Italian fontina cheese
1 1/2 cups grated parmesan cheese

Bring a large pot of water to a boil for the pasta, salt the water, and cook the pasta to al dente. Drain and set aside.

While the the pasta water comes to a boil, place a large pot over medium-low heat with the EVOO and butter. Add the onions and garlic to the pot and cook until very soft (about 10 min.).

Heat the broiler and position the rack in the middle position of the oven.

Turn up the heat under the pot to medium-high and sprinkle the flour into the pot. Cook for about 1 min., the whisk in the wine and cook for another minute to burn off the alcohol. Whisk the milk slowly into the pan and bring up to a bubble. Add the nutmeg; add the artichokes and spinach in small batches until all incorporated. Salt & pepper to taste. Simmer until thickened and the vegetables are warmed through (2-3 min.). Add 1 cup of each cheese to the sauce and stir until melted.

Toss the prepared sauce with the cooked pasta and transfer to a greased 9x13 prepared casserole dish (oval or rectangular). Sprinkle the remaining cheeses over the top and brown under the broiler until the cheese is browned and bubbly (about 3 min.).

*Original recipe courtesy of Rachael Ray's Look + Cook, p. 42 & 43

Stuffed Hot Sausage Meatball Subs

2 lbs. bulk Italian hot sausage
1 lb. smoked mozzarella, cut into 12 cubes
2 Tbsp. EVOO, plus more for drizzling
1 large onion, finely chopped
3 garlic cloves, chopped
1/4 cup pitted kalamata black olives, chopped
1/4 cup softened sun-dried tomatoes, chopped
1 (28 oz.) can Italian crushed tomatoes
Salt/Pepper
4 crusty sub rolls, ciabatta bread, or individual ciabatta rolls, 7-8 in. long per person
A handful of fresh basil leaves, torn or shredded
Pecorino romano cheese, grated

Preheat the oven to 450 degrees.

Arrange a cooling rack on a rimmed baking sheet. dip your hands in warm water to prevent sticking. Separate the 2 lbs. of sausage into 4 equal portions. Each portion should form 3 meatballs. Nest a cube of smoked mozzarella cheese into the center of each meatball (note: you can also form the meatball around the cheese if the cheese cube is quite large) and place on the rimmed baking sheet. Drizzle with a bit of EVOO and roast on the rack above the bakign sheet until firm and cooked through (about 18 min.).

While the meatballs cook, heat the 2 Tbsp. EVOO in a sauce pot over medium high heat. Add the onions and garlic, cooking until tender (about 5-6 min.). Then stir in the olives, sun-dried tomatoes, and crushed tomatoes, season with salt & pepper, and bring to a simmer.

Take out the meatballs, turn off the oven, and crisp the rolls for a minute. Split the rolls and fill each with 3 meatballs. Top with some sauce, basil, and pecorino romano cheese.

*Original recipe courtesy of Rachael Ray's Look + Cook, p. 120 & 121

Chicken-and-Spinach Tortilla Bake

2 Tbsp. EVOO
2 chicken breasts (about 1 lb.)
Salt/Pepper
1 1/2 cups store bought salsa verde
3/4 cup ricotta cheese
12 small flour tortillas (8 large flour tortillas)
1/2 red onion, thinly sliced
1 bag spinach
2 cups shredded pepper jack cheese

Heat a small skillet over medium high heat; add the EVOO. Meanwhile, season the chicken with salt & pepper. Add the chicken to the pan and cook about 5 minutes on each side until a golden crust has formed (note: if the chicken breasts are thick you may want to sear the sides of the chicken as well - just prop one up against the side of the pan and rest the other one against it). Remove to a plate and tent with aluminum foil. Let rest at least 10 minutes (letting the juices redistribute through the chicken) and then shred the chicken into small pieces. Leave on the plate.

Meanwhile, whisk together the salsa verde and ricotta; season with salt and pepper to taste.

Grease a 9x13 baking dish (you can use square or oval - we like using the oval because it fits the round tortillas better). Layer 1/4 of the salsa mixture, tortillas (note: if you need to, cut the tortillas in half and put them together like a puzzle, making sure that there is none of the previous layer showing), chicken, onion, spinach and pepper jack (reserve a bit for the top); repeat 3 times. Scatter the remaining pepper jack cheese on top and bake until golden-brown (15 to 20 min.). Let stand 10 minutes before serving.

*Original Recipe courtesy of Everyday with Rachael Ray, Nov. 2009 Menu Planner