1.

cup grated cup grated Parmigiano-Reggiano Parmigiano-Reggiano or Pecorino Romano cheese (a few generous handfuls) or Pecorino Romano cheese (a few generous handfuls)

Preheat the broiler.

Set the meat out on the counter to get the chill off it from the fridge while you heat a grill pan over high heat. Drizzle the steak with EVOO and rub it with the rosemary and grill seasoning. Grill for 3 minutes on each side-these steaks are really thin-then transfer the meat to a plate and let it rest to allow the juices to redistribute.

Toast the split roll or bread under the broiler until deeply golden, then rub with one clove of cracked, split garlic. Drizzle EVOO over the bread and season with a little pepper, then chop the bread into cubes.

Rub the inside of a bowl with the remaining cracked clove of garlic, then mince up the garlic and add it to the bowl. Whisk in the lemon juice, mustard, Worcestershire, hot sauce, and anchovy paste, then whisk in cup of EVOO. Add the greens and bread to the bowl and toss to coat with the dressing. Add the cheese to the salad and toss again, then season with black pepper to taste. Top servings of the salad with slices of steak or serve the meat alongside.

EXPRESS LANE SHOPPING LIST.

- [image]2 large shell steaks shell steaks, inch thick (about 1 pounds) - [image]1 bunch fresh rosemary rosemary - [image]1 large crusty semolina roll semolina roll, or a small semolina loaf - [image]1 tube anchovy paste anchovy paste (optional) (optional) - [image]3 romaine hearts romaine hearts And make sure you have the following On Hand: - EVOO - Grill seasoning - Garlic - Black pepper - Lemon - Dijon mustard - Worcestershire - Hot sauce - Parmigiano-Reggiano or Pecorino Romano cheese

Italian Cobb Salad I really love grilled chicken salad as a go-to, no-brainer supper solution, but the Chicken Caesar is so over for me-I need a few years off! So here's another fresh chicken salad idea; eat your heart out, Caesar!

4 SERVINGS.

3.

tablespoons tablespoons balsamic vinegar balsamic vinegar

6.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil) (extra-virgin olive oil)

1.

tablespoon finely chopped tablespoon finely chopped thyme thyme leaves, a few sprigs leaves, a few sprigs

4.

boneless, skinless boneless, skinless chicken breasts chicken breasts

1.

tablespoon tablespoon grill seasoning grill seasoning, such as McCormick's Montreal Steak Seasoning

1.

rounded teaspoonful rounded teaspoonful Dijon mustard Dijon mustard

A few drops hot sauce hot sauce, such as Tabasco

2.

hearts of romaine hearts of romaine, chopped

Salt and and black pepper black pepper

1.

can quartered can quartered artichoke hearts artichoke hearts in water, drained in water, drained

4.

hard-boiled eggs hard-boiled eggs .

pound deli-sliced pound deli-sliced Genoa salami Genoa salami or soppressata, cut into strips or soppressata, cut into strips .

pound pound gorgonzola cheese gorgonzola cheese, crumbled

Hot peppers, such as pepperoncini or hot Italian cherry peppers, chopped

Preheat a grill pan or large nonstick skillet over medium high heat.

Combine 1 tablespoon of the balsamic vinegar and 3 tablespoons of the EVOO on a plate and add the thyme. Coat the chicken evenly in the dressing, then season the meat liberally on both sides with the grill seasoning. Add the chicken to the hot pan and cook for 6 minutes on each side.

While the chicken cooks, add the remaining 2 tablespoons of balsamic vinegar to the bottom of a large, shallow serving bowl. Whisk in the mustard, hot sauce, and remaining 3 tablespoons of EVOO. Transfer the cooked chicken to a cutting board, let it rest for a couple of minutes, then slice it on an angle. Set aside to cool slightly.

Add the greens to the serving bowl and toss with the dressing; season with salt and pepper to taste. Arrange the artichokes, hard-boiled eggs, salami, and gorgonzola on top of the salad in rows, with a row of cooled chicken slices down the middle. Scatter a few chopped hot peppers over the salad and serve.

EXPRESS LANE SHOPPING LIST.

- [image]1 bunch fresh thyme thyme - [image]4 boneless, skinless chicken breasts chicken breasts - [image]2 hearts of romaine romaine - [image]1 jar artichoke hearts artichoke hearts in water in water - [image]4 hard-boiled eggs hard-boiled eggs (get these right off the salad bar at the market) (get these right off the salad bar at the market) - [image] pound deli-sliced Genoa salami Genoa salami or soppressata or soppressata - [image] pound Gorgonzola cheese Gorgonzola cheese - [image]Pickled hot peppers (optional and also available from the salad bar) (optional and also available from the salad bar) And make sure you have the following On Hand: - Balsamic vinegar - EVOO - Grill seasoning - Dijon mustard - Hot sauce - Salt and black pepper

Spicy Sausage Meatloaf Patties with Italian Barbecue Sauce When I made my annual Christmas Pasta for the holiday this year we discovered that both my mom and I had shopped for the ingredients, so we had lots of leftover hot and sweet sausage and ground beef in the fridge. The next day, this recipe was born.

MAKES 4 BIG PATTIES.

2.

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

1.

red bell pepper red bell pepper, cored, seeded, and finely chopped

1.

large large onion onion, chopped

2.

celery ribs celery ribs, chopped