Ingredient: freshly ground pepper, divided

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.

Grilled Chicken with Strawberry-Peach Sauce

How To Prepare
Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, until beginning to soften, about 1 minute. Add port and peaches and cook, stirring, 1 minute. Add 1 1/2 cups strawberries, 1 cup broth, 1 tablespoon vinegar, and 1/4 teaspoon pepper; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the strawberries are very soft and broken down and the sauce has reduced slightly, about 15 minutes.
Strain the sauce through a fine-mesh strainer into a 2-cup glass measuring cup or bowl (discard the solids). You should have about 1 cup liquid. (If you have more than that, return the sauce to the pan and continue reducing until you have about 1 cup.) Combine the remaining 2 tablespoons broth and potato flour in a small bowl. Return the strained sauce to the pan along with the potato flour mixture; cook over medium heat, stirring, until the sauce is thick enough to coat the back of a spoon and has reduced by half, 5 to 7 minutes. Combine 1 tablespoon of the sauce with the remaining 1 teaspoon vinegar in a small bowl to use as a basting sauce. Cover the remaining sauce to keep warm.
Meanwhile, preheat grill to medium.
Season chicken breasts with the remaining 1/4 teaspoon of pepper. Oil the grill rack (see Tip). Grill the chicken breasts, basting twice, until until fully cooked and tender. Transfer to a clean cutting board and let rest for 5 minutes.
While the chicken is resting, chop the remaining 1 cup strawberries. Slice the chicken and serve with the sauce, garnished with the chopped strawberries and basil.
TIPS & NOTES
Make Ahead Tip: Cover and refrigerate the sauce (Steps 1-2) for up to 2 days.

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 Grilled Chicken with Strawberry-Peach Sauce
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Cube Steak Milanese

How To Prepare
Combine tomatoes and onion in a large bowl.
2.
Whisk egg white in a shallow dish. Combine potato flour, salt-free seasoning, and parsley (if using) in another shallow dish. Season steak with the remaining 1/4 teaspoon pepper. Dip each piece into the egg white, allowing excess to drip off into the dish, then dip in the potato flour mixture and turn to coat.
3.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the steaks and cook until golden brown on the first side, about 3 minutes. Turn the steaks over, add 1 teaspoon oil and cook until the steaks are cooked through, 3 to 4 minutes more. Transfer to a plate; tent with foil to keep warm.
4.
Add remaining 1/4 teaspoon pepper to the tomato mixture, arugula, basil and lemon juice; toss to combine. Serve the steaks on beds of the arugula-tomato salad. Garnish with lemon wedges.

Mushroom Wild Rice Frittata

How To Prepare
To prepare wild rice: Combine water and rice in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer and cook until the rice is tender with a slight bite, 40 to 50 minutes. Drain; you’ll have about 1 1/2 cups cooked rice.
To prepare frittata: About 30 minutes after you start cooking the rice, beat egg whites in a large bowl with parsley, 1/4 teaspoon pepper and nutmeg.
Position rack in upper third of oven; preheat broiler.
Heat oil in a 10-inch ovenproof skillet, preferably cast-iron, over medium heat. Add onion and the remaining 1/4 teaspoon pepper; cook, stirring, until softened, about 3 minutes. Stir in rosemary, then add mushrooms and cook, stirring frequently, until they release their liquid and the pan is dry, 6 to 8 minutes. Reduce heat to medium-low; stir in the rice.
Pour the reserved egg mixture evenly over the rice and vegetables. Partially cover and cook until set around the edges, about 5 minutes. Place the pan under broiler and broil until the eggs are set and the top is nicely browned, about 2 minutes. Let stand for 5 minutes before serving.
TIPS & NOTES
Make Ahead Tip: Prepare the rice (Step 1), cool and store airtight in the refrigerator for up to 3 days.
Ingredient note: Regular wild rice takes 40 to 50 minutes to cook. To save time, look for quick-cooking varieties, which can be on the table in less than 30 minutes, or instant wild rice, which is done in 10 minutes or less.

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 Mushroom Wild Rice Frittata
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Ingredients
WILD RICE
FRITTATA
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Turkey Albondigas Soup

How To Prepare
PREPARATION
Line a large baking sheet with wax paper. Place turkey, potato flour, egg white, 1 1/2 teaspoons cumin, 1 1/2 teaspoons oregano, and 1/2 teaspoon pepper in a medium bowl. Mix gently until combined. Shape the mixture into 1 1/2-inch balls and transfer to the baking sheet. (You should have about 20 meatballs.) Place in the refrigerator and chill for at least 20 minutes or until ready to use.
Heat oil in a Dutch oven over medium-high heat. Add onion and cook, stirring often, until beginning to soften, about 4 minutes. Add peppers, tomatoes, the remaining 1/2 teaspoon cumin, 1/2 teaspoon oregano, and 1/4 teaspoon pepper; cook, stirring, until fragrant, about 1 minute. Add broth, increase heat to high and bring to a boil; reduce heat and simmer for 5 minutes.
Carefully submerge the meatballs in the simmering soup; return to a simmer and cook for 8 minutes. Add rice and cook, stirring occasionally, until tender, about 5 minutes. Remove from the heat and stir in lime juice. Garnish with jalapeño and cilantro.
TIPS & NOTES
Make Ahead Tip: Prepare through Step 2. Cover and refrigerate the soup and meatballs separately for up to 1 day. To serve, reheat soup in a Dutch oven and proceed with Step 3.

Poblano peppers can be fiery or relatively mild; there’s no way to tell until you taste them. Find them at most large supermarkets. Or substitute 2 green bell peppers plus one minced jalapeño pepper (or more to taste).

Tilapia Summer Vegetable Packets

How To Prepare
1
Preheat grill to medium. (No grill? See Oven Variation, below.)
2
Combine tomatoes, squash, onion, green beans, lemon juice, oregano, oil, and 1/4 teaspoon pepper in a large bowl.
3
To make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Place one portion of tilapia in the center of the foil. Sprinkle with some of the remaining 1/4 teaspoon pepper, then top with about 3/4 cup of the vegetable mixture.
4
Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with more foil, cooking spray and the remaining fish, pepper and vegetables.
5
Grill the packets until the fish is cooked through and the vegetables are just tender, about 5 minutes. To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates.Oven Variation: Preheat oven to 425°F. Place green beans in a microwavable bowl with 1 tablespoon water. Cover and microwave on High until the beans are just beginning to cook, about 30 seconds. Drain and add to the other vegetables (Step 2). Assemble packets (Steps 3-4). Bake the packets directly on an oven rack until the tilapia is cooked through and the vegetables are just tender, about 20 minutes.

Steak Potato Salad with Horseradish Dressing

How To Prepare
Preheat grill to medium.
Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and cook until tender, 10 to 15 minutes. Transfer to a cutting board to cool. Add beans to the steamer basket, cover and cook until bright green and just tender, 4 to 6 minutes. Rinse in a colander with cold water until cool. Drain thoroughly and transfer to a large bowl. Cut the potatoes into halves or quarters and add to the bowl with the beans. Stir in chives (or scallion greens).
Meanwhile, combine vinegar, horseradish, Worcestershire and 1/2 teaspoon pepper in a small bowl. Whisk in oil.
Sprinkle both sides of steak with the remaining 1/2 teaspoon pepper. Oil the grill rack (see Tips). Grill the steak about 5 minutes per side for medium-rare, 6 minutes per side for medium. Transfer to a cutting board; let the steak rest for 5 minutes. Thinly slice the steak crosswise. Add the steak and any accumulated juice to the bowl with the potatoes and beans; toss with the horseradish dressing.
TIPS & NOTES
Make Ahead Tip: Prepare potatoes and green beans (Step 2) and refrigerate for up to 3 days.
Tips: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

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.

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.