Zest and juice of 1 orange

1.

tablespoon tablespoon Dijon mustard Dijon mustard (eyeball it) (eyeball it)

Salt and and black pepper black pepper .

cup cup all-purpose flour all-purpose flour

1.

tablespoon tablespoon ground coriander ground coriander, a palmful

1.

tablespoon tablespoon coarse black pepper coarse black pepper, a palmful

4.

1-inch-thick 1-inch-thick tuna steaks tuna steaks

Preheat the oven to 450F.

Cut the potatoes into wedges and drop them onto a cookie sheet. Coat the potatoes in 3 tablespoons of the EVOO. Season the spuds with the grill seasoning. Roast the potatoes, turning them once, for 25 minutes, until tender and brown at the edges and a bit crusty.

In a large salad bowl, combine the fennel fronds, thinly sliced fennel, red onion, basil, and parsley. In a small bowl, combine the orange zest and juice with the Dijon mustard and a little salt and pepper. In a slow steady stream, whisk in 3 tablespoons of the EVOO. Pour the dressing over the fennel salad, toss to coat, and reserve.

When the potatoes have about 10 more minutes to roast, start the tuna. In a shallow dish, combine the flour, coriander, and coarsely ground black pepper and a little salt. Pat the tuna steaks dry and then coat them in the flour mixture, pressing it in lightly. Preheat a large nonstick skillet over high heat with the remaining 2 tablespoons of EVOO, twice around the pan. When the pan is very hot, add the steaks. Sear and brown the tuna steaks for 2 minutes, then turn, and immediately reduce the heat to medium. Loosely tent the pan with aluminum foil 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.

Remove the roasted potatoes from the oven and add them to the dressed fennel salad, tossing to combine. Taste them for seasoning and add a little salt and pepper if you want. Serve the tuna steaks alongside the orange and fennelroasted potato salad.

EXPRESS LANE SHOPPING LIST.

- [image]1 fennel bulb fennel bulb - [image]1 small red onion red onion - [image]1 bunch fresh basil basil - [image]1 orange orange - [image]4 1-inch-thick tuna steaks tuna steaks, 6 ounces each And make sure you have the following On Hand: - Red or white boiling potatoes - EVOO - Grill seasoning - Flat-leaf parsley - Dijon mustard - Salt and black pepper - Flour - Ground coriander - Coarse black pepper

Chunky Chicken and Corn Chili with Spicy Citrus Salsa over Rice I'm always trying to come up with yet another version of chili and yet another chicken dinner. Here's both in one meal in another another new way. new way.

4 SERVINGS.

3.

tablespoons tablespoons vegetable oil vegetable oil, plus more for drizzling 1.

cups cups white rice white rice

Salt and and black pepper black pepper 5.

cups cups chicken stock chicken stock

2.

pounds pounds chicken tenders chicken tenders, cut into bite-size pieces

1.

large large onion onion, chopped

4.

large large garlic cloves garlic cloves, chopped

1.

jalapeno pepper jalapeno pepper, seeded and finely chopped

1.

red red bell pepper bell pepper, chopped 1.

tablespoons tablespoons chili powder chili powder, 1 palmfuls .

tablespoon tablespoon ground cumin ground cumin, palmful

2.

tablespoons tablespoons all-purpose flour all-purpose flour

1.

10-ounce box 10-ounce box frozen corn kernels frozen corn kernels

2.

oranges oranges

Zest and juice of 1 lime .

cup fresh cup fresh cilantro leaves cilantro leaves, a generous handful, coarsely chopped .

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

Hot sauce, to taste (optional)

To make the rice, heat a medium pot with a tight-fitting lid over medium-high heat. Add 1 tablespoon of the vegetable oil, once around the pan, then add the rice; stir to coat the rice in the oil and toast lightly, for about 1 minute. Season with salt and pepper, then add 2 cups of the chicken stock and bring up to a bubble. Cover the pot, reduce the heat to a simmer, and cook for 15 to 18 minutes, until the rice is tender.

To make the chili, preheat a medium soup pot over medium-high heat with the remaining 2 tablespoons of oil. Add the chunked up chicken pieces and season with salt and pepper. Brown the chicken on all sides for about 3 to 4 minutes. Remove the chicken from the pot to a plate and reserve. Add a little drizzle of oil to the pot and add the onions, garlic, three fourths of the chopped jalapeno, and the bell peppers. Season with the chili powder, cumin, salt, and pepper and cook for about 3 minutes, stirring frequently. Dust the vegetables liberally with the flour and continue to cook for 1 minute. Stir in the remaining 3 cups of chicken stock to the vegetables, bring up to a bubble, and then stir in the corn and add the chicken back to the pot. Turn the heat down to medium low and simmer gently for 10 minutes.

While the chili is simmering, make the spicy citrus salsa. With a paring knife, cut the peel and pith from the oranges. Cut the peeled oranges into disks and then cut the disks into quarters. Toss the oranges in a small mixing bowl with the remaining jalapeno, the lime zest, a little salt and pepper, and about 1 tablespoon of the chopped cilantro. Stir to combine.

Once the chili has simmered for 10 minutes, turn off the heat and add the lime juice, the remaining cilantro, and the chopped parsley. Taste and check for seasoning and add more salt and pepper if needed. If you want a little more heat, throw in a couple dashes of hot sauce.

Fluff the tender rice with a fork and then divide it among 4 serving bowls. Top each portion of rice with some of the chili and garnish with a heaping spoonful of the spicy citrus salsa.