Spring Green Soup

2 tablespoons extra-virgin olive oil

1 pound chicken tenders

2 medium leeks, white and light green parts only, thinly sliced

1 medium yellow onion, chopped

2 stalks celery, chopped 

2 cloves garlic, minced

4 cups low-sodium chicken broth

¾ teaspoon salt

¾ teaspoon ground pepper, plus more for serving

1 bunch asparagus, cut into 1-inch pieces

1 (5 ounce) package baby spinach

1 cup packed fresh parsley leaves

¼ cup grated Parmesan cheese, plus more for serving

Heat oil in a large pot over medium-high heat. Add chicken and cook, flipping once, until browned and cooked through, about 6 minutes total. Transfer to a plate.

Add leeks, onion and celery to the pot. Reduce heat to medium and cook, stirring occasionally and scraping up any browned bits, until very tender, 6 to 8 minutes. Add garlic and cook for 1 minute. Add broth, salt and pepper; bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook for 5 minutes. Add asparagus and spinach; cook until the asparagus is tender, about 5 minutes more.

Shred the chicken into bite-size pieces and add to the soup. Stir in parsley and Parmesan. Serve the soup topped with more pepper and Parmesan, if desired.

Grilled Broccoli with Viniagrette

2 small broccoli stalks, trimmed and quartered

4 tablespoons extra-virgin olive oil, divided

½ teaspoon salt, divided

2 tablespoons red-wine vinegar

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh chives

½ teaspoon Dijon mustard

¼ teaspoon ground pepper

Preheat one side of the grill to medium-high; leave the other half unheated.

Toss broccoli in a large bowl with 2 tablespoons oil and 1/4 teaspoon salt. Grill the broccoli, cut-side down, over the heat, turning once halfway through, until lightly charred, 10 to 15 minutes total. Move to the unheated side, close the lid and cook until the stalks are tender, 10 to 15 minutes more.

Meanwhile, whisk vinegar, basil, chives, mustard and pepper with the remaining 2 tablespoons oil and 1/4 teaspoon salt in the bowl.

Toss the broccoli with the vinaigrette to coat.

Flank Steak & Brussel Sprout Stir Fry

3 tablespoons oyster sauce

3 tablespoons reduced-sodium soy sauce

2 tablespoons unseasoned rice vinegar

4 tablespoons vegetable oil, divided

1 pound brussels sprouts, halved

8 ounces flank or skirt steak, thinly sliced against the grain

Kosher salt

4 scallions, whites chopped, greens sliced

3 garlic cloves, sliced

2 tablespoons chopped peeled ginger

2 medium carrots, peeled, thinly sliced on a diagonal

1 Fresno chile or jalapeño, sliced into rings

Steamed rice (for serving)

Whisk oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add brussels sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out skillet.

Season steak with salt. Heat 1 tablespoon oil in same skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes. Turn and cook until nearly cooked through, about 30 seconds. Add to brussels sprouts.

Heat remaining 1 tablespoon oil in same skillet. Add scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and chile and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.

Return brussels sprouts and steak to skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with scallion greens.

Steak with Tomato Topping

2 tsp. reduced-sodium soy sauce

1 1/2 tsp. Dijon mustard

1 1/2 tsp. finely chopped fresh parsley leaves

1 clove garlic

2 medium tomatoes

2 tsp. extra virgin olive oil

4 beef tenderloin steaks

1/2 tsp. ground black pepper

1/4 tsp. salt

parsley leaves for garnish

Preheat oven to 400 degrees F.

In small bowl, combine soy sauce, Dijon, parsley, and garlic. Gently stir in tomatoes.

In heavy 12-inch skillet with oven-safe handle (or with handle wrapped in double thickness of foil for roasting in oven later), heat oil over high heat until very hot. Meanwhile, sprinkle steaks with pepper and salt.

Add steaks to hot oil in pan. Cook 4 to 5 minutes or until dark brown on one side. Turn steaks over and cook 30 seconds. Place skillet in oven and roast steaks 12 minutes for medium or until desired doneness.

Serve steaks with tomato topping. Garnish with parsley leaves.

Grilled Pork Chops with Plums, Halloumi, and Lemon

If you have never tried Halloumi cheese you are missing out, it is delicious grilled.

4 Tbsp. extra-virgin olive oil, divided, plus more

1 tsp. honey

4 pork chops (about 1" thick), patted dry

Kosher salt, freshly ground pepper

4 ripe medium red or black plums (about 1 lb.), halved

1 lemon, halved, seeds removed

8 oz. Halloumi cheese, sliced into ½"-thick planks

2 Tbsp. torn oregano leaves

Prepare a grill for medium-high heat; oil grate. Combine honey and 2 Tbsp. oil in a large resealable plastic bag. Season pork chops generously with salt and pepper and add to bag. Seal, pressing out air, and massage chops to coat.

Place plums, lemon, and Halloumi on a rimmed baking sheet and drizzle with 2 Tbsp. oil; toss to coat. Season plums and lemon with salt, then season everything with pepper.

Grill pork over medium-high, turning occasionally with tongs and moving around if needed to prevent flare-ups, until an instant-read thermometer inserted into the center registers 130°, 6–8 minutes. Transfer to a cutting board and let rest 10 minutes.

Meanwhile, grill plums, lemon (cut side down), and Halloumi, turning plums and cheese once or twice, until grill marks appear and plums start to release their juices, about 4 minutes. Transfer plums, lemon, and Halloumi to cutting board with pork and let cool 1 minute. Slice each plum half into 3 wedges and tear Halloumi into 1" pieces.

Arrange pork chops on plates. Spoon plums and Halloumi around and on top of meat, dividing evenly. Squeeze juice from grilled lemon over; season with more salt and pepper. Top with oregano.

Hungarian Goulash

My grandmother used to make this and it is great comfort food.

2 pounds beef chuck or round cut into one-inch pieces
4 tablespoons shortening or oil
1 cup of onions sliced
1 small garlic clove, minced
3/4 cup ketchup
2 tablespoons Worcestershire sauce
1 teaspoon vinegar
1 tablespoon brown sugar
2 1/2 teaspoon paprika
1 teaspoon dry mustard
2 teaspoon salt
dash of red pepper
1 1/2 cups water
2 tablespoons of flour
1/4 cup water

Melt shortening in a large skillet.  Add beef, onion, and garlic; cook and stir until meat is browned and onion is tender. Stir in ketchup, Worcestershire sauce, sugar, salt, paprika, mustard, red pepper and 1 1/2 cups of water, Cover; simmer for 2 to 2 1/2 hours.

Blend flour and 1/4 cup water; stir gradually into the meat mixture.  Heat to boiling, stirring constantly.  Boil and stir one minute.  Serve over noodles. 
6 to 8 servings.

Brown Sugar Grilled Salmon with Zucchini and Fennel

Cooking spray 4 (6-ounce) salmon fillets

3/4 teaspoon kosher salt, divided

5/8 teaspoon freshly ground black pepper, divided

3 tablespoons brown sugar

1 large zucchini, peeled (about 12 ounces)

1 small fennel bulb, cored and very thinly sliced

1 tablespoon chopped fresh dill

2 teaspoons grated orange rind

1/4 cup fresh orange juice

2 teaspoons fresh lemon juice

Preheat grill to medium-high heat.

Coat grill rack with cooking spray. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper; rub fillets evenly with brown sugar. Let stand 5 minutes. Arrange fillets, skin side up, on grill; grill 3 minutes on each side.

Shave zucchini into ribbons using a vegetable peeler. Combine remaining 1/2 teaspoon salt, remaining 3/8 teaspoon pepper, zucchini, fennel, dill, orange rind, and juices; toss. Place about 1 cup zucchini mixture in each of 4 bowls; top each serving with 1 fillet.

Bistro Steak

This is so good you will feel like you are in a Paris bistro.

5 teaspoons olive oil, divided

4 teaspoons chopped fresh thyme, divided

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

3/4 pound medium red potatoes, quartered

8 ounces sirloin steak, trimmed

3 tablespoons minced shallots

1/4 cup dry red wine (such as merlot)

1 cup beef stock

1 tablespoon butter

Preheat oven to 400°.

Combine 2 teaspoons oil, 2 teaspoons thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper, and potatoes in a bowl. Spread potato mixture in an even layer on a baking sheet; bake at 400° for 30 minutes or until browned, stirring every 10 minutes.

Heat a medium ovenproof skillet over medium heat. Add remaining 1 tablespoon oil; swirl. Sprinkle steak with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add steak to pan; cook 10 minutes, turning to brown all sides. Place pan in oven; bake at 400° for 12 minutes for medium-rare or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes.

Wipe out pan with paper towels. Heat pan over medium-high heat. Add remaining 2 teaspoons thyme and shallots to pan; sauté 30 seconds. Add wine; cook until liquid almost evaporates, scraping pan to loosen browned bits. Add stock; cook 4 minutes or until liquid is reduced to 1/3 cup. Remove pan from heat; stir in butter. Cut steak across the grain into thin slices. Divide steak between 2 plates; drizzle with red wine sauce. Serve with potatoes. Serves 2