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Broil

Spinach and Spicy Ham Pasta Bake

Crispy Rosemary–Orange Chicken with Parmigiano String Beans

Turkey, Tomatillo, and Bean Burritos

Triple-Onion Soup with Triple-Cheese Toast

London Broil with Buttered Potatoes and Caramelized Zucchini and Mushrooms

Broiled Lamb Chops with Sweet Pea and Spinach Couscous

Wild Cream of Mushroom Egg Noodle Bake, Hold the Canned Soup

Serve with a green salad.

Chicken Breasts or Swordfish Steaks with Raw Puttanesca Sauce and Roasted Capers

Olive-Butter-Slathered Broiled Lamb Chops with Caramelized Zucchini Orzo

Strip Steaks with a Side of Blue Cheese Spaghetti

Swordfish Burgers with Lemon, Garlic, and Parsley

Serve with oil-and-vinegar-dressed slaw and specialty chips such as Terra brand’s Yukon Gold onion and garlic chips.

Lamb Chops and Early Spring Salad

London Broil with Mushroom Vinaigrette

Serve with baby spinach salad dressed with oil and vinegar or blue cheese dressing, your choice.

Boneless Rib-Eye Steaks with Killa’ Chimichurri and Mushrooms with Smoky Chipotle and Wilted Spinach

London Broil with Parsley-Horseradish Chimichurri

Chimichurri is a South American herb condiment served with meats. This version, with horseradish, is my twist. Serve with steamed broccoli, broccolini, or green beans, your choice.

Chipotle Chicken Chili Mac

Turkey Cutlet Parmigiano with Warm, Fresh Grape Tomato Topping, Pesto, and Mozzarella

BLT Pasta Bake: Bacon, Leeks, and Tomatoes

Serve as is or with a simple green salad.

Oregon-Style Pork Chops with Pinot Noir and Cranberries; Oregon Hash with Wild Mushrooms, Greens, Beets, Hazelnuts, and Blue Cheese; Charred Whole-Grain Bread with Butter and Chives

Oregon on a plate: From Willamette Valley Pinot Noir to cranberry bogs and filbert trees, this menu celebrates one great state!

Turkey Noodle Casserole

Serve with a green tossed salad.
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