Ingredients

3 cups sliced hulled strawberries (about one 22-ounce basket)
3 large navel oranges, peeled, thickly sliced crosswise, cut into 3/4-inch pieces (about 3 cups)
2 tablespoons (packed) golden brown sugar
2 tablespoons thinly sliced fresh mint leaves

Directions

1. Toss all ingredients in large bowl. Let stand at room temperature 30 minutes.

Serves 4.

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Ingredients

2 large russet potatoes
2 tablespoons unsalted butter
1 medium onion, finely chopped
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil

Directions

1. Preheat the oven to 400 degrees F.
2. Scrub the potatoes well and dry with paper towels. Poke several holes in them with a skewer to allow steam to escape. Place the potatoes on a small baking sheet and bake, uncovered, until tender, about 1 hour.
3. Allow the potatoes to cool to room temperature. Refrigerate in a plastic bag with a resealable closure overnight.
4. Peel the potatoes and cut into 1/3-inch dice. Melt the butter in a large skillet over medium heat and add the onion. Cook, stirring often, until softened, about 5 minutes. Season with salt and pepper. Use a slotted spoon to transfer the onion to a small bowl.
5. Add the vegetable oil to the skillet and heat until almost smoking. Add the potatoes and leave to form a crisp crust. Do not disturb the potatoes until the crust is formed, about 5 minutes. Check to see if a crust has formed; if so, give a quick stir. If not, continue cooking for another 1 to 2 minutes, until the crust has formed.
6. With a spatula, turn over large chunks of the crusted potatoes. Season with salt and pepper and continue cooking until golden brown. Stir in the onion, season again with salt and pepper, and stir until the hash is heated through, about 3 minutes. Serve hot.

Serves 4.

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Ingredients

All-purpose flour, for dusting
Tart Dough
10 ounces slab bacon, cut into 3/4-by-1/4-by-1/4-inch strips
3 large eggs
2 cups heavy cream
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Directions

1. On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out a 13-inch circle from dough. Press dough onto bottom and up sides of an 11-inch tart pan with a removable bottom; trim dough flush with top edge of pan. Prick bottom all over with a fork. Transfer to a rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat oven to 400 degrees.
2. Line tart shell with parchment paper, and fill with pie weights or dried beans. Bake until dough starts to feel firm on the edges, about 20 minutes. Remove parchment and weights; continue baking until crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave oven on.
3. Cook bacon in a large skillet over medium heat until browned, about 10 minutes. Transfer with a slotted spoon to paper towels to drain.
4. Whisk eggs, cream, salt, and pepper in a medium bowl. Pour mixture into tart shell, and scatter the bacon strips on top. Bake until puffed and pale golden brown, about 30 minutes. Let cool at least 30 minutes before serving.

Makes one 11-inch quiche.

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Ingredients

12-oz 3⁄4-in.-thick sirloin steak
1⁄2 a 1-lb loaf French bread, split
Garlic-flavor cooking spray
1⁄2 tsp salt
1⁄2 tsp pepper
2 cups ripe tomato chunks
2 bags (6 oz each) baby spinach trio (baby spinach, arugula and carrots), or 2 bags (6 oz each) baby spinach
1⁄2 cup sliced onion
1⁄2 cup crumbled blue cheese
1⁄2 cup olive oil & vinegar dressing

Directions

1. Heat outdoor grill or stovetop ridged grill pan. Coat steak and cut surfaces of bread with garlic spray; sprinkle with salt and pepper.
2. Grill steak, turning once, 6 minutes, or until an instant-read thermometer inserted from side to middle registers 155°F. Remove to a cutting board, cover loosely with foil and let rest. (Temperature of steak will continue to rise to 160°F for medium doneness.)
3. Meanwhile, grill bread, cut sides down, 2 minutes, or until lightly toasted.
4. Cut bread in chunks; thinly slice steak. Combine in a bowl with remaining ingredients; toss to mix.

Serves 4.

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Ingredients

2 tablespoons coarse salt
4 limes
8 ounces tequila
3 cups tonic water
Ice cubes

Directions

1. Spread salt on to a flat plate. Juice 1 lime into a shallow bowl. Dip rims of 8 glasses into lime juice, then into salt to coat.
2. Fill glasses with ice. Divide tequila and tonic water evenly among glasses.
3. Squeeze 1 to 2 lime wedges into each drink. Gently stir to combine. Serve immediately.

Makes 8 cocktails.

Nutritional information per serving: 102 calories

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