FROM THIS DAY FORWARD

Quick Cooking Healthy Pick Freezable Make Ahead Big Batch Slow Cooker One Pot Whole-Grain Vegetarian Gluten-Free

HANDS-ON TIME 30 MINUTES TOTAL TIME 11⁄2 HOURS (INCLUDES MARINATING) SERVES 4

1 20-ounce can pineapple chunks in juice 1 tablespoon chili powder 1 pound pork tenderloin, cut into 1/2-inch slices 2 jalapeños, thinly sliced 1/2 teaspoon kosher salt 2 tablespoons canola oil 12 corn tortillas, warmed 1/2 red onion, sliced 1/4 cup fresh cilantro 1/2 cup crumbled Cotija, ricotta salata, or Feta (4 ounces) Lime wedges, for serving

COMBINE 1/2 cup pineapple juice (reserving the chunks), the chili powder, pork, and half the jalapeños in a large resealable plastic bag. Refrigerate for at least 1 hour and up to 4 hours. Remove the pork from the marinade, shake off the excess liquid, and season with salt. HEAT 1 tablespoon of the oil in a large skillet over medium-high heat. Cook the pork in batches until just cooked through, 3 to 4 minutes per side, adding the remaining tablespoon of oil between batches. Thinly slice. TOP the tortillas with the pork, pineapple chunks, onion, cilantro, cheese, and the remaining jalapeño. SERVE with the lime wedges.

Quick Cooking Healthy Pick Freezable Make Ahead Big Batch Slow Cooker One Pot Whole-Grain Vegetarian Gluten-Free

HANDS-ON TIME 30 MINUTES TOTAL TIME 30 MINUTES SERVES 4

11/4pounds fingerling potatoes

Kosher salt and black pepper 2tablespoons chopped fresh chives 3tablespoons olive oil 4 tablespoons sherry or red wine vinegar 1pint cherry or grape tomatoes, halved 2teaspoons sugar 2boneless rib-eye steaks (1 inch thick; about 2 pounds total)

PLACE the potatoes in a large pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until very tender, 15 to 18 minutes. Drain and return to the pot. Toss in the chives, 2 tablespoons of the oil, 1 tablespoon of the vinegar, and 1/4 teaspoon each salt and pepper. Lightly flatten each potato with a spoon. Cover to keep warm. MEANWHILE, combine the tomatoes, sugar, 3 tablespoons water, the remaining 3 tablespoons of vinegar, and 1/4 teaspoon each salt and pepper in a medium saucepan over medium-high heat. Cook, stirring occasionally, until the tomatoes are soft and the liquid is thickened, 6 to 8 minutes. HEAT the remaining tablespoon of oil in a large skillet over medium-high heat. Season the steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until an instant-read thermometer inserted into the thickest part of each steak registers 130° F, 4 to 5 minutes per side for medium-rare. Let rest for 5 minutes, then slice against the grain. SERVE the tomato vinaigrette over the steak with the potatoes alongside.

Quick Cooking Healthy Pick Freezable Make Ahead Big Batch Slow Cooker One Pot Whole-Grain Vegetarian Gluten-Free

HANDS-ON TIME 25 MINUTES TOTAL TIME 25 MINUTES SERVES 4

Canola oil, for the grill 4large slices country bread (1 inch thick) 2medium eggplants, sliced 1/2 inch thick 1/4cup olive oil, plus more for serving

Kosher salt and black pepper 1clove garlic, halved 12ounces smoked mozzarella, cut into 8 slices 2large tomatoes, sliced 1cup fresh basil

Green salad, for serving

HEAT grill to medium. Once it’s hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate with the canola oil. BRUSH the bread and eggplant with the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the bread until browned and crisp, 1 to 2 minutes per side; rub with the garlic. Cut each slice in half crosswise. Grill the eggplant slices, turning occasionally, until tender, 6 to 8 minutes. PLACE the mozzarella on top of the bread and grill, covered, just until warm and beginning to melt. Top with the eggplant, tomato, and basil. Drizzle with olive oil, sprinkle with salt and pepper, and serve with the salad.