EASY WEEKNIGHTS

Make a fresh and delicious dinner in less time than you'd need to order takeout.

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GARDEN FRESH Horseradish, Tomato and Steak Pasta Active 30 min. | Total 30 min.

1. Cook 12 oz linguine per pkg. directions, then drain. Heat broiler with oven rack 6 in. from heat source and place rimmed baking sheet on rack to preheat.

2. On preheated baking sheet, season 1 lb sirloin steak (1 in. thick) with ½ tsp each kosher salt and pepper. Broil to desired doneness, undisturbed, 7 to 9 min. for medium-rare. Transfer to cutting board and let rest 5 min., then thinly slice.

3. Meanwhile, in small bowl, combine one 3-in. piece fresh horseradish (peeled and finely grated, about 6 Tbsp), ¼ cup thinly sliced flat-leaf parsley stems and 2 Tbsp lemon zest (from 1 to 2 lemons); set aside.

4. Working in large bowl, coarsely grate 1 lb large very ripe heirloom tomatoes (1½ to 1½ cups pulp); discard skins. Stir in 2 cloves garlic (finely grated), ¼ tsp fresh lemon juice, ½ cup olive oil, ½ tsp salt and ¼ tsp pepper. Add 1 lb cherry or grape tomatoes (halved) and toss to coat.

5. Add pasta and toss to combine. Fold in sliced steak, then sprinkle with horseradish mixture, ½ cup each small parsley leaves and small basil leaves and additional pepper if desired.

SERVES 4 About 809 cal, 37.5 g fat (7 g sat), 74 mg chol, 557 mg sodium, 82 g carb, 10 g fiber, 11.5 g sugar (0 g added sugar), 39 g pro

MEATLESS MAIN Salsa Verde Beans Active 15 min. | Total 25 min.

1. Chop all but one-fourth of 1 small white onion (set aside remainder for serving). Transfer half of chopped onion to blender along with 1 cup cilantro (roughly chopped).