What's for dinner tonight?!

Easy meals for the whole family

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Steak and Potato Salad

ACTIVE 25 MIN. • TOTAL 30 MIN. • SERVES 4

1 lb small new potatoes, halved

¼ cup olive oil

2 Tbsp Champagne vinegar

1½ tsp wholegrain Dijon mustard

1 small clove garlic, grated

¾ tsp sugar

Kosher salt and pepper

2 tsp canola oil

1 1¼-lb New York strip steak

4 cups arugula

2 cups torn watercress

2 scallions, sliced

¼ cup torn fresh dill

3 oz goat cheese, crumbled (about ¾ cup)

1 Place potatoes in medium saucepan; cover with cold salted water by 2 in. and bring to a boil. Reduce heat and simmer until just tender, 8 to 10 min.

2 While potatoes are cooking, make Champagne vinaigrette: Whisk together olive oil, Champagne vinegar, mustard, garlic, sugar, ½ tsp salt, and ¼ tsp pepper.

3 Drain potatoes and toss with ⅓ cup vinaigrette in bowl. Let sit, stirring occasionally, until dressing is absorbed.

4 Meanwhile, heat canola oil in heavy-bottomed or cast-iron skillet on medium-high. Season steak with 1 tsp salt and ½ tsp pepper and cook, partially covered, until browned and internal temp registers 130°F on instant-read thermometer, 5 to 7 min. per side for medium-rare. Transfer to cutting board and let rest at least 5 min. before slicing.

5 Add arugula, watercress, scallions, dill, and remaining vinaigrette to bowl with potatoes and gently toss to combine. Serve with steak and sprinkle with goat cheese.

Pork Chops with Roasted Maple-Bacon Radishes

ACTIVE 1 HR.

TOTAL 1 HR. SERVES 4