Bring a large pot of water to a boil. Salt the water and add the spaghetti. Cook the pasta to al dente, with a bite to it. Drain the spaghetti.

Heat a deep skillet over medium-high heat. Add the EVOO and bacon. Brown and crisp the bacon for 5 minutes, then remove with a slotted spoon to a paper-towel-lined plate. Drain off a little excess fat from the skillet if necessary, leaving just enough to coat the bottom. Add the beef and crumble it as it browns, 3 to 4 minutes. Add the onions and garlic and stir into the meat. Season the meat with salt and pepper, hot sauce, and Worcestershire. Cook for 5 to 6 minutes more, then stir in the tomatoes and tomato sauce.

Add the hot spaghetti to the meat and sauce and combine. Adjust the seasonings and serve up the pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with the scallions.

EXPRESS LANE SHOPPING LIST.

- [image]1 pound ground sirloin ground sirloin - [image]8 ounces sharp Cheddar Cheddar cheese cheese - [image]1 bunch scallions scallions And make sure you have the following On Hand: - Salt - Spaghetti - EVOO - Smoky bacon - Onion - Garlic - Black pepper - Hot sauce - Worcestershire - Canned chopped or crushed fire-roasted tomatoes - Canned tomato sauce

Seared Tuna Steaks on White Beans with Grape Tomatoes and Garlic Chips Meaty, easy, and Mediterranean-style, this recipe will make any list of favorites.

4 SERVINGS.

4.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil), plus some for drizzling (extra-virgin olive oil), plus some for drizzling

5.

large large garlic cloves garlic cloves, very thinly sliced-just do your best

1.

large large onion onion, sliced

3.

celery ribs celery ribs, finely chopped

1.

large pinch large pinch red pepper flakes red pepper flakes

Salt and and black pepper black pepper

4.

6-ounce 6-ounce tuna steaks tuna steaks, about 1 inches thick .

cup cup white wine white wine, a few good glugs 1.

cups cups chicken stock chicken stock

2.

14-ounce cans 14-ounce cans cannellini beans cannellini beans, rinsed and drained

1.

pint pint grape tomatoes grape tomatoes .

cup fresh cup fresh flat-leaf parsley flat-leaf parsley, a couple of generous handfuls, chopped

Juice of lemon

Place a medium-size skillet on the stovetop with the 4 tablespoons of EVOO, 4 times around the pan. Add the sliced garlic and spread it out in one layer in the oil. Turn the heat on to medium low to slowly brown the garlic, about 2 to 3 minutes. With a slotted spoon, remove the garlic chips to a paper-towel-lined plate, leaving the oil in the skillet. Turn the heat up to medium high; add the onions, celery, red pepper flakes, salt, and pepper. Cook for 5 minutes, until the onions take on a little color and become nice and tender.

While the onions are browning, place a large nonstick skillet over high heat. Pat the tuna steaks dry and drizzle with a little EVOO, coating the steaks evenly. Season the steaks with salt and pepper. When the pan is very hot, add the tuna steaks. Sear and brown the steaks on one side for 2 minutes, then turn and immediately reduce the heat to medium. Loosely cover the pan with an aluminum foil tent and cook the steaks 5 minutes for rare, 7 minutes for medium. The steaks should be firm but have a little give, and some pink should remain at the center.

While the tuna is cooking, add the white wine and chicken stock to the onions and celery. Bring up to a bubble and continue to cook for about 3 minutes. Add the white beans and grape tomatoes and continue to cook until the beans and tomatoes are warmed through, about 2 minutes. Finish the beans with the parsley, garlic chips, and lemon juice and stir to distribute.

To serve, pile a serving of beans on each dinner plate and top with a tuna steak.

EXPRESS LANE SHOPPING LIST.

- [image]4 6-ounce tuna steaks tuna steaks, about 1 inches thick - [image]1 pint grape tomatoes grape tomatoes And make sure you have the following On Hand: - EVOO - Garlic - Onion - Celery - Red pepper flakes - Salt and black pepper - White wine - Chicken stock - Canned cannellini beans - Flat-leaf parsley - Lemon

Smoky Black Bean and Rice Stoup This is a chop, drop, and open recipe. Place your cutting board next to the stove, heat up the pots, chop everything on the board, drop it into the pan, then open up your cans. As soon as the stoup bubbles, dinner is done.

4 SERVINGS.

2.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil), twice around the pan (extra-virgin olive oil), twice around the pan

3.

bacon slices bacon slices, chopped

1.

bay leaf bay leaf

2.

celery ribs celery ribs, chopped

1.

medium medium onion onion, chopped

4.

garlic cloves garlic cloves, chopped