Ingredient: extra-virgin olive oil, divided

Lamb Chops with Lebanese Green Beans

How To Prepare
Preheat oven to 400°F.
Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and light brown, about 5 minutes. Add 1 tablespoon fresh mint (or 1 teaspoon dried), cinnamon, and pepper to taste; cook, stirring, until fragrant, about 30 seconds. Add tomatoes and water and increase heat to high. Cook, stirring occasionally, until the tomatoes begin to break down, 2 to 3 minutes. Stir in green beans. Reduce heat to medium, cover and cook, stirring occasionally, until the green beans are tender, about 12 minutes.
Meanwhile, sprinkle both sides of lamb chops with the remaining 1/4 teaspoon pepper. Heat the remaining 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add the lamb chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven. Roast until an instant-read thermometer inserted horizontally into a chop registers 140°F for medium-rare, 6 to 10 minutes, depending on thickness.
Stir the remaining mint into the green bean mixture. Serve the lamb chops with the green beans.

Tuna Steaks Provenal

How To Prepare
Preheat oven to 400°F.
Heat 2 teaspoons oil in a wide saucepan over medium heat. Add peppers, onions and garlic and sauté until softened, 2 to 3 minutes. Add tomatoes, fish stock (or water) and wine and bring to a boil. Cook, uncovered, over high heat until thickened, about 10 minutes, stirring frequently. Stir in rosemary and season with pepper.
Meanwhile, brush both sides of the tuna steaks with remaining 1 teaspoon oil and season both sides lightly with pepper. Heat an ovenproof, nonstick skillet over medium-high heat until almost very hot. Sear the tuna until lightly browned, 1 to 2 minutes per side. Place the pan in the oven and bake until the fish is opaque, about 10 minutes. Place the tuna on individual plates and spoon the tomato mixture on top.
TIPS & NOTES
Tip: To peel & seed tomatoes:
1. Before you start, bring a large pot of water to a boil. Place a large bowl of ice water next to the stove. Using a sharp paring knife, core the tomatoes and score a small “X” into the flesh on the bottom.
2. Place the tomatoes in the boiling water, in batches, until the skins are slightly loosened, 30 seconds to 2 minutes.
3. Using a slotted spoon, transfer the tomatoes to the ice water and let sit in the water for 1 minute before removing.
4. Peel the tomatoes using a paring knife. Halve them crosswise and scoop out the seeds with a hooked finger.

Skinny French Chicken Soup Pot-au-Feu

How To Prepare
1. In a large pan, over medium heat, add 1½ teaspoons olive oil and mushrooms. Sauté about 5 minutes, until golden. Remove mushrooms from pan and set aside.

2. Add the remaining 1½ teaspoons olive oil to pan and heat over medium-high heat. Add leeks, carrots, rutabaga, turnips and garlic and sauté 5 minutes. Stir in wine and continue to cook until liquid is reduced to ¼ cup, about 1 minute.

3. Add mushrooms, broth, chicken, thyme and pepper. Bring to a boil, reduce heat and simmer uncovered for about 15 minutes or until vegetables are tender.

4. Garnish with thyme springs.

Serves 6- 1 cup servings

Seared Scallops with Brandied Leeks Mushrooms Seared Scallops with Brandied Leeks Mushrooms

How To Prepare
1
Heat 2 teaspoons oil in a large skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until they begin to give off liquid, about 3 minutes. Stir in leeks; cook, adjusting heat to prevent scorching, until the vegetables are very tender and the leeks are starting to brown, about 8 minutes. Add brandy (or vermouth) and broth; cook until reduced and thickened, about 30 seconds. Remove from the heat and stir in sour cream, parsley, pepper to taste. Cover and set aside.
2
Pat scallops dry and sprinkle with the remaining 1/4 teaspoon pepper. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side. To serve, place some of the leek-mushroom mixture on each plate and top with scallops.

Salmon Roasted Vegetable Salad

How To Prepare
1
Preheat oven to 450°F.
2
Toss root vegetables in a large bowl with 1 tablespoon oil, 1/2 teaspoon pepper. Spread in a single layer on a large rimmed baking sheet. Roast for 15 minutes. Stir and continue roasting until soft and golden brown in spots, 13 to 15 minutes more.
3
Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, garlic, mustard, and the remaining 1/4 teaspoon of pepper in a large bowl. Reserve 2 tablespoons of the dressing in small bowl. Add the salad greens to the large bowl and toss to combine; divide among 4 dinner plates.
4
When the vegetables are done, transfer them to the large bowl and gently combine with the reserved dressing, salmon and scallions. Top the greens with the salmon and vegetables.

Roast Pork with Sweet Onion-Rhubarb Sauce

How To Prepare
1
Preheat oven to 450°F.
2
Mix 1 teaspoon oil, coriander, and pepper in a small bowl. Rub the mixture into pork. Heat 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning occasionally, until brown on all sides, 5 to 7 minutes. Transfer the pan to the oven and roast the pork until an instant-read thermometer registers 145°F, 15 to 17 minutes. Let rest 5 minutes before slicing.
3
Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion, stirring occasionally, until browned, 7 to 8 minutes. Add 2 tablespoons water; continue cooking, stirring often, until the onion is soft, 5 to 7 minutes more, adding water a tablespoon at a time if necessary to prevent burning. Stir in rhubarb, vinegar and syrup and cook, stirring often, until the rhubarb has broken down, about 5 minutes. Spoon the sauce over the sliced pork and sprinkle with chives.

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 Roast Pork with Sweet Onion-Rhubarb Sauce
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Rack of Lamb with Warm Apple Lentil Salad

How To Prepare
Preheat oven to 450°F.
Mix potato flour, 1/2 teaspoon oil, 1/2 teaspoon rosemary, and 1/8 teaspoon pepper in a small bowl.
Heat the remaining 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add lamb, meat-side down, and sear until browned, about 1 1/2 minutes. Turn it over and spread 2 teaspoons mustard over the meat. Sprinkle the potato flour over the mustard. Transfer the lamb to the oven and roast until a thermometer inserted in the center registers 140°F for medium-rare, 15 to 20 minutes. Transfer to a plate and tent with foil to keep warm.
Return the pan to medium-high heat (be careful: the handle will still be hot). Add shallots, the remaining 1/2 teaspoon rosemary and 1/8 teaspoon pepper and cook, stirring constantly, until starting to soften, about 1 minute. Stir in lentils, apple, celery, broth (or water), vinegar and the remaining 1 teaspoon mustard; bring to a lively simmer. Cook, stirring occasionally, until the liquid is slightly reduced and the celery and apple are starting to soften, about 4 minutes. Cut the lamb into 8 chops and serve over the lentils.
TIPS & NOTES
Tip: To serve 4 people, look for a rack of lamb that has 8 chops. If you can find one that’s been “Frenched” (meat cut away at the tips, exposing the bone) and trimmed, you will only need a 1-pound rack. Otherwise, look for a 1 1/2-pound rack and ask your butcher to prepare it for you.