Ribeye Steak with Composed Salad of Beets, Leeks and Carrots

Start by baking a large beet for about 60 min or until just tender.  Clean and slice a leek and blanch it in boiling water for 2 min.  The carrots were shreaded.  Make a dressing by whisking together the juice of one lemon and 1/4C olive oil, salt and pepper to taste.  Serve the vegetables on a bed of lettuce.  

The steak was browned in an oven proof pan and finished in a 400 degree oven for 10 min.  Remove the meat to a plate and deglaze the pan with 1/3C red wine.  Add 3T Worchestershire sauce, 1T capers and 1T butter.  Serve the pan sauce over the steak.  A big bold red wine is wonderful with this dinner.

Pork Chops with Lemon, Herbs and Feta Cheese

This recipe features the Costco pork chops that have been here before.  Start by mixing together the juice of one lemon, 1t rosemary leaves, 1t oregano and 1 minced garlic clove.  Coat the pork chops with the mixture and allow them to rest for 1 or 2 hrs, turning them frequently.  Brown them in an oven proof pan.  When they are brown, move them to a 350 degree oven for about 15 min or until the internal temperature of the chops is 150 degrees.  Remove the chops from the pan and deglaze it with 1/4C dry white wine.  Then, add 1/2C Greek style yogart (its thicker than other kinds of yogart).  Stir while you add1/4C crumbled feta cheese.  Serve the chops topped with the sauce.  We served them with a spinach souffle and smashed redskin potatoes.

Chicken Sandwiches with Mushrooms, Spinach and Fontina Cheese - Adapted from Epicurious

We had some leftover turkey and decided to use it in this recipe.  Saute 1 clove of minced garlic in a bit of olive oil and then add 1/4lb fresh spinach.  Gently saute the spinach until is it just wilted. Remove the spinach and add the muchrooms and saute them as well.  The rest is just assembly.  We used artisan bread but any good dinner roll would work.  Layer mushrooms, spinach, turkey (or chicken) and grated Fontina cheese on the bread.  Wrap tightly in foil and place in a 350 degree oven for about 15 min.  We served the sandwiches with brussel sprout hash which you have seen here before. Brussel sprouts and potatoes are browned gently and then steamed with some chicken stock and topped with crisp bacon.