This Valentine's Day cake is a showstopper! Topped with colorful heart sugar cookies and plenty of sprinkles, this party-worthy dessert is easy and impressive. It's covered with a luscious almond whipped cream frosting and filled with tart strawberry-rhubarb jam. 

INGREDIENTS
3/4 - cup all-purpose flour
1 1/2 - teaspoons baking powder
9 - eggs, separated
1 - teaspoon kosher salt
3/4 - cup sugar
1 - 8 ounce container almond paste, crumbled
1 1/2 - teaspoons vanilla
3/4 - teaspoon almond extract
2 - cups heavy whipping cream
2/3 - cup powdered sugar
1 - teaspoon almond extract
1 - cup strawberry-rhubarb jam
Desired sprinkles
Decorated heart cookies, if desired

DIRECTIONS
Preheat oven to 350 degrees F. Grease and line the bottom of three 8-inch round cake pans with parchment paper.* Grease paper; set pans aside.

In a small bowl whisk together flour and baking powder. In a large bowl beat egg whites and salt with a mixer on medium until soft peaks form. Beat in sugar one tablespoon at a time. Continue beating until stiff peaks form; set aside.
In another large bowl combine almond paste and egg yolks; beat on high 2 minutes until pale and fluffy (allow some almond paste chunks to remain intact), scraping down sides of bowl as needed. Mix in vanilla and almond extract. Gently fold whites into yolk mixture; fold in flour mixture. Pour batter into prepared pans. Bake 20 to 25 minutes or until a toothpick inserted in centers comes out clean.
Cool in pans on wire racks 10 minutes. Remove from pans; remove paper. Let cool completely on racks. Spread 1/2 cup each jam and Whipped Cream Frosting between layers. Frost cake with remaining Whipped Cream Frosting. Decorate and add cut-out heart cookies, as desired. Chill, covered, up to 24 hours. Makes 12 servings.

For Whipped Cream Frosting: In a bowl beat 2 cups heavy whipping cream, 2/3 cup powdered sugar, and 1 teaspoon almond extract until stiff peaks form.

FROM THE TEST KITCHEN
*For a two-layer cake, use 9-inch round cake pans; reduce jam to 1/2 cup.

NUTRITION FACTS (Valentine's Cake)
Per serving: 479 kcal , 24 g fat (12 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 185 mg chol. , 229 mg sodium , 54 g carb. , 1 g fiber , 42 g sugar , 8 g pro.

Get to the heart of the season with our adorable Valentine's Day desserts. Pink-frosted cupcakes topped with fondant hearts overflow with valentine wishes. To decorate the cupcakes, tint a portion of fondant pink. Roll out to 1/8-inch thickness. Cut hearts from fondant using tiny heart-shape cookie cutters. Repeat with white fondant. Arrange hearts in assorted sizes and colors on frosted cupcakes.

INGREDIENTS
1 - 10 ounce package frozen halved strawberries in syrup or one 16-ounce container sliced strawberries in sugar, thawed
1 - package white cake mix (2-layer size)
1/2 - 8 ounce package cream cheese, softened
1/4 - cup butter, softened
1 - teaspoon vanilla
4 - cups powdered sugar
Red food coloring (optional)
24 - strawberries

DIRECTIONS
Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups; set aside. Drain packaged strawberries, reserving syrup. Set aside 3 tablespoons of the syrup for frosting. Add enough water to the remaining syrup to measure 3/4 cup total liquid. Prepare cake mix according to package directions, substituting the syrup-water mixture for the liquid called for on the package. Stir in the drained strawberries. (Batter will be thick.)

Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
Bake about 18 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

For frosting, allow cream cheese and butter to stand at room temperature for 30 minutes. In a large mixing bowl beat cream cheese, butter, vanilla, and the reserved syrup with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar. If desired, beat in 1 or 2 drops red food coloring. Pipe or spread frosting over cooled cupcakes. Store frosted cupcakes in the refrigerator. Before serving, top each cupcake with a whole strawberry. Makes 24 (2-1/2-inch) cupcakes.

FROM THE TEST KITCHEN
Prepare cupcakes as directed through Step 3. Place unfrosted cupcakes in a single layer in an airtight container; seal. Store at room temperature for up to 3 days. Continue as directed in Step 4.

NUTRITION FACTS (Strawberry Cupcakes)
Per serving: 248 kcal , 9 g fat (3 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 37 mg chol. , 185 mg sodium , 41 g carb. , 1 g fiber , 3 g sugar , 2 g pro.

Our super-easy burgers, pastas, and skillet dinners will help you end your long-term relationship with the drive-through. Resort to any of these 30-minute meals for a wholesome and satisfying family meal in the midst of your busy work week.

INGREDIENTS
1 - lemon
2 - 6 ounces boneless beef shoulder top blade (flat-iron) steaks, trimmed and cut in half
1 - teaspoon dried rosemary, crushed
1/4 - teaspoon sea salt
1/4 - teaspoon black pepper
3 - tablespoons olive oil
1 - 8 ounce package kale sprouts or Brussels sprouts, sliced lengthwise
1/4 - cup Balsamic Salad Dressing
2 - cups grape tomatoes, halved if desired
2 - cloves garlic, minced
1/3 - cup pitted green olives, halved

DIRECTIONS
Remove 1 tsp. zest from lemon; cut lemon into wedges. Sprinkle both sides of steaks with rosemary, salt, and pepper; rub in with your fingers.

In a large skillet heat 1 Tbsp. of the oil over medium-high heat. Reduce heat to medium. Add steaks; cook 8 to 10 minutes or until medium rare (145 degrees F), turning once. Remove from skillet; keep warm.

Meanwhile, in an extra-large skillet heat 1 Tbsp. of the oil over medium-high heat. Add kale; cook, covered, 5 to 7 minutes or until tender-crisp. Remove from heat. Drizzle with Balsamic Salad Dressing; toss to coat.

In same large skillet heat remaining 1 Tbsp. oil over medium-high heat. Add tomatoes and garlic; cook 3 minutes or until tomatoes start to soften and burst. Remove from heat. Stir in olives and lemon zest.

Serve steaks with kale mixture, tomato mixture, and lemon wedges.
NUTRITION FACTS (Mediterranean Flat-Iron Steaks)

Per serving: 393 kcal , 31 g fat (6 g sat. fat , 8 g polyunsaturated fat , 14 g monounsaturated fat ), 56 mg chol. , 621 mg sodium , 14 g carb. , 5 g fiber , 5 g sugar , 19 g pro.

These prepared meals, including burgers, pasta dinners, casseroles, and more, are all the proof you need to end your long-term relationship with the drive-through. Turn to any of these 30-minute meals on busy nights for a wholesome, satisfying, and family-friendly dinner.

INGREDIENTS

1 - lemon
2 - 6 ounces boneless beef shoulder top blade (flat-iron) steaks, trimmed and cut in half
1 - teaspoon dried rosemary, crushed
1/4 - teaspoon sea salt
1/4 - teaspoon black pepper
3 - tablespoons olive oil
1 - 8 ounce package kale sprouts or Brussels sprouts, sliced lengthwise
1/4 - cup Balsamic Salad Dressing
2 - cups grape tomatoes, halved if desired
2 - cloves garlic, minced
1/3 - cup pitted green olives, halved

DIRECTIONS

Remove 1 tsp. zest from lemon; cut lemon into wedges. Sprinkle both sides of steaks with rosemary, salt, and pepper; rub in with your fingers.

In a large skillet heat 1 Tbsp. of the oil over medium-high heat. Reduce heat to medium. Add steaks; cook 8 to 10 minutes or until medium rare (145 degrees F), turning once. Remove from skillet; keep warm.

Meanwhile, in an extra-large skillet heat 1 Tbsp. of the oil over medium-high heat. Add kale; cook, covered, 5 to 7 minutes or until tender-crisp. Remove from heat. Drizzle with Balsamic Salad Dressing; toss to coat.

In same large skillet heat remaining 1 Tbsp. oil over medium-high heat. Add tomatoes and garlic; cook 3 minutes or until tomatoes start to soften and burst. Remove from heat. Stir in olives and lemon zest.

Serve steaks with kale mixture, tomato mixture, and lemon wedges.

Nutrition Facts (Mediterranean Flat-Iron Steaks)

Per serving: 393 kcal cal., 31 g fat (6 g sat. fat, 8 g polyunsaturated fat, 14 g monounsatured fat), 56 mg chol., 621 mg sodium, 14 g carb., 5 g fiber, 5 g sugar, 19 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

1
recipe Our Best-Ever Chocolate Cake*
1
8 ounce package cream cheese, softened
1/4
cup unsalted butter, softened
1 1/2
cups powdered sugar
1/4
cup unsweetened cocoa powder
2
tablespoons milk
6
chocolate graham cracker squares, coarsely crushed (optional)
24
ounces semisweet chocolate pieces (4 cups), for coating
1/4
cup shortening
Unsweetened cocoa powder (optional)
Directions
In a large bowl finely crumble the cake (it is easiest to cut the cake into quarters and work with one quarter at a time).
In a medium bowl beat the cream cheese and butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar, cocoa powder, and milk; beat together until smooth and creamy.
Scrape cream cheese mixture into the crumbled cake. Using a large spoon, mix until blended (at some point, it gets hard to mix with a spoon, so just reach into the bowl and use your hands). Mix in the crushed graham crackers, if desired. Press a piece of plastic wrap against the surface of the dough; chill at least 2 hours or (up to 2 days).
To form the cake balls, line a few baking sheets with parchment or waxed paper. Using a medium-size cookie scoop or 2 level tablespoons, scoop out mounds of dough and shape into balls between your palms. As you finish a baking sheet, transfer it to the freezer and continue working with the dough. It is easiest to coat the cake balls if they are very cold, so keep them in the freezer for at least 30 minutes.
To coat the cake balls line another baking sheet with parchment or waxed paper; set aside. Set a heatproof bowl over a saucepan of barely simmering water (be sure that the water doesn't touch the bottom of the bowl). Add the chocolate pieces and shortening. Melt over gentle heat, stirring until smooth.
Drop the cake balls into the chocolate one at a time, lifting them out and placing on the prepared baking sheet when coated.
When all the cake balls are coated, transfer to the freezer for about 20 minutes to harden the chocolate. To serve, coat with cocoa powder. Serve chilled. Pass small skewers or lollipops sticks, if desired.
From the Test Kitchen
*

You can also use a 2 layer size chocolate cake mix. It will make about 40 cake balls.

Our Best-Ever Chocolate Cake
Ingredients
3/4
cup unsalted butter
3
eggs
2
cups all-purpose flour
3/4
cup unsweetened cocoa powder
1
teaspoon baking soda
3/4
teaspoon baking powder
1/2
teaspoon salt
2
cups sugar
2
teaspoons vanilla
1 1/2
cups milk
Directions
Let butter and eggs stand at room temperature for 30 minutes. Meanwhile, lightly grease and flour a 13x9x2-inch baking pan; set aside.
Preheat oven to 350 degrees F. In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder, and salt; set aside.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.
Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan.
Bake 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool cake in pan on a wire rack. Remove cake from pan.
Nutrition Facts (Triple-Chocolate Cake Balls)
Per serving: 191 kcal cal., 11 g fat (6 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 26 mg chol., 76 mg sodium, 25 g carb., 1 g fiber, 19 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts
(Our Best-Ever Chocolate Cake)
Per serving: 355 kcal cal., 14 g fat (8 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 79 mg chol., 260 mg sodium, 54 g carb., 2 g fiber, 35 g sugar, 6 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

12
medium chicken drumsticks (about 3 pounds)
2
tablespoons all-purpose flour
1/2
teaspoon salt
1/4
teaspoon ground black pepper
2
tablespoons olive oil
1
cup chopped carrot
1
cup chopped onion
1
cup chopped celery
6
cloves garlic, minced
2
tablespoons quick-cooking tapioca
1
8 ounce can tomato sauce
1/2
cup dry white wine or chicken broth
1/4
cup chicken broth
1
teaspoon finely shredded lemon peel
1
tablespoon lemon juice
1
teaspoon dried thyme, crushed
3
cups dried penne pasta
Snipped fresh parsley (optional)
Directions
Remove skin from chicken. Place flour, salt, and pepper in a resealable plastic bag. Add chicken, a few pieces at time, shaking to coat. In a 10-inch skillet, brown chicken, half at a time, in hot oil over medium heat about 10 minutes or until golden, turning once. Set aside.
In a 4- to 5-quart slow cooker, combine carrot, onion, celery, and garlic. Sprinkle with tapioca. Place chicken on top of vegetables. In a medium bowl, stir together tomato sauce, wine, broth, lemon peel, lemon juice, and thyme; pour over chicken in cooker.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
Prepare penne according to package directions. Drain well. Spoon chicken and sauce over pasta. If desired, garnish with snipped parsley. Makes 6 servings.
Nutrition Facts (Chicken Osso Buco)
Per serving: 407 kcal cal., 9 g fat (2 g sat. fat, 98 mg chol., 529 mg sodium, 42 g carb., 3 g fiber, 33 g pro. Percent Daily Values are based on a 2,000 calorie diet

ingredients
    Nonstick cooking spray
3    tablespoons   flour
1/4   teaspoon   black pepper
1/8   teaspoon   salt
1/4   cup   lowfat buttermilk
2    tablespoons   bottled lower-sodium Buffalo wing sauce, such as Wing Time®*
1    tablespoon   honey
1    tablespoon   Dijon-style mustard
1    cup   whole wheat panko or panko (Japanese-style bread crumbs)
2    tablespoons   whole-grain cornmeal
1    pound   skinless, boneless chicken breast, cut into 4x1-inch pieces
3/4   cup   plain fat-free Greek yogurt
2    tablespoons   bottled light blue cheese salad dressing
2    tablespoons   crumbled blue cheese
12      carrot sticks
12      celery sticks
directions
Preheat oven to 450 degrees F. Lightly coat a 15x10x1-inch baking pan with cooking spray. In a shallow dish combine flour, pepper, and salt. In another shallow dish beat together buttermilk, buffalo wing sauce, honey, and mustard. In a third shallow dish combine panko and cornmeal. Dip each chicken piece into the flour mixture to coat. Transfer to the buttermilk mixture and toss to coat, draining off any excess mixture. Transfer to panko mixture and toss to coat. Place breaded chicken pieces on the prepared baking pan. Lightly coat breaded chicken pieces with cooking spray.
Bake for 10 to 15 minutes or until crisp and no longer pink, turning once halfway through baking.
Meanwhile, in a small bowl combine yogurt, salad dressing, and blue cheese. Serve chicken pieces with blue cheese-yogurt mixture. Serve with carrot and celery sticks.
Tip
*Test Kitchen Tip:
Check the label for wing sauce that has 40 mg sodium or less per 2 tablespoons.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 114, Fat, total (g) 3, chol. (mg) 26, sat. fat (g) 1, carb. (g) 11, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 3, pro. (g) 11, vit. A (IU) 1923.04, vit. C (mg) 1.82, Thiamin (mg) 0.06, Riboflavin (mg) 0.11, Niacin (mg) 4.27, Pyridoxine (Vit. B6) (mg) 0.32, Folate (µg) 11.53, Cobalamin (Vit. B12) (µg) 0.21, sodium (mg) 174, Potassium (mg) 228, calcium (mg) 38, iron (mg) 0.44, Starch () 0.5, Lean Meat () 1.5, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet
 

ingredients
1    pound   ground beef
1/2   cup   seasoned dry bread crumbs
1      egg
1    tablespoon   vegetable oil
1    25 ounce jar  Prego® Marinara Italian Sauce
2    cups   frozen peas and carrots
1    16 ounce package  spaghetti, cooked and drained (about 8 cups)
    Grated Parmesan cheese
directions
Mix thoroughly the beef, bread crumbs and egg in a medium bowl. Shape the mixture into 16 (1-1/2-inch) meatballs.
Heat the oil in a 12-inch skillet over medium-high heat. Add the meatballs and cook until they're well browned. Remove the meatballs from the skillet. Pour off any fat.
Stir the sauce and vegetables in the skillet and heat to a boil. Return the meatballs to the skillet. Reduce the heat to low. Cover and cook for 15 minutes or until the meatballs are cooked through.
Serve the meatballs with the sauce over the pasta. Sprinkle with the cheese.

ingredients
2    tablespoons   butter
8    ounces   bittersweet chocolate, coarsely chopped
3/4   cup   butter
3      eggs
3      egg yolks
1/3   cup   granulated sugar
1    teaspoon   vanilla
1    tablespoon   all-purpose flour
    Powdered sugar
    Fresh raspberries (optional)
    Fresh mint leaves (optional)
directions
Using the 2 tablespoons butter, grease six 8- to 10-ounce ramekins, souffle dishes or custard cups. Place ramekins in a 15x10x1-inch baking pan; set aside.
In a heavy small saucepan, combine chocolate and the 3/4 cup butter. Cook and stir over low heat until chocolate melts. Remove pan from heat; set aside.
In a large mixing bowl, beat eggs, egg yolks, granulated sugar and vanilla with an electric mixer on high speed for 8 to 10 minutes or until thick and lemon colored. Fold one-third of the chocolate mixture into egg mixture. Fold remaining chocolate mixture and flour into egg mixture. Spoon about 2/3 cup batter into each prepared ramekin, dividing evenly.
Bake in a 425 degree F oven about 12 minutes or until cake edges feel firm. Cool in ramekins on a wire rack for 2 to 3 minutes. Using a knife, loosen cake from sides of ramekins. Invert onto dessert plates. Sift with powdered sugar. Garnish with fresh raspberries and mint leaves if desired. Serve immediately. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 544, Fat, total (g) 45, chol. (mg) 282, sat. fat (g) 27, carb. (g) 36, fiber (g) 4, pro. (g) 7, vit. A (IU) 1068.98, vit. C (mg) 2.36, sodium (mg) 233, calcium (mg) 50.48, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/2   teaspoon   ground cumin
1/2   teaspoon   ground coriander
1/2   teaspoon   chili powder
1/4   teaspoon   salt, or to taste
3/4   teaspoon   coarsely ground pepper, plus more to taste
1    pound   boneless top sirloin steak, trimmed of fat
3      cloves garlic, peeled, 1 halved and 2 minced
3    teaspoons   canola oil, or extra-virgin olive oil, divided
2      red bell peppers, thinly sliced
1      medium white onion, halved lengthwise and thinly sliced
1    teaspoon   brown sugar
1/2   cup   brewed coffee, or prepared instant coffee
1/4   cup   balsamic vinegar
4    cups   watercress sprigs
directions
Mix cumin, coriander, chili powder, salt and 3/4 teaspoon pepper in a small bowl. Rub steak with the cut garlic. Rub the spice mix all over the steak.
Heat 2 teaspoons oil in a large heavy skillet, preferably cast iron, over medium-high heat. Add the steak and cook to desired doneness, 4 to 6 minutes per side for medium-rare. Transfer to a cutting board and let rest.
Add remaining 1 teaspoon oil to the skillet. Add bell peppers and onion; cook, stirring often, until softened, about 4 minutes. Add minced garlic and brown sugar; cook, stirring often, for 1 minute. Add coffee, vinegar and any accumulated meat juices; cook for 3 minutes to intensify flavor. Season with pepper.
To serve, mound 1 cup watercress on each plate. Top with the sauteed peppers and onion. Slice the steak thinly across the grain and arrange on the vegetables. Pour the sauce from the pan over the steak. Serve immediately.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 226, Fat, total (g) 12, chol. (mg) 60, sat. fat (g) 3, carb. (g) 12, Monosaturated fat (g) 5, fiber (g) 3, pro. (g) 26, vit. A (IU) 2915.41, vit. C (mg) 124, sodium (mg) 216, Potassium (mg) 606, iron (mg) 4.5, Vegetables () 2, Lean Meat () 3, Percent Daily Values are based on a 2,000 calorie diet

ingredients
4      small to medium Granny Smith apples
4      6-inch wooden dowels
1    bag (11 oz)  Kraft caramel bits
    Sea salt flakes (such as Maldon)
directions
Remove stems from apples. Insert a dowel into each apple at the stem end.
In a microwave-safe bowl, melt caramel bits according to package directions. Dip apples in caramel until evenly coated, making sure some green peeks out. Allow excess caramel to drip back into bowl. Sprinkle with flaked sea salt.
Place apples on a parchment-paperlined baking sheet coated with nonstick cooking spray. Refrigerate 1 hour. Remove from refrigerator at least 15 minutes before serving. (If refrigerated for too long, salt will dissolve.)
NUTRITION INFORMATION

Per Serving: cal. (kcal) 227, Fat, total (g) 4, chol. (mg) 3, sat. fat (g) 1, carb. (g) 49, fiber (g) 2, pro. (g) 3, sodium (mg) 413, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/4   cup   seasoned fine dry bread crumbs
1/4   cup   grated Parmesan cheese
1    tablespoon   snipped fresh parsley
1/4   teaspoon   salt
  Dash  dash ground black pepper
1      beaten egg
1    tablespoon   water
3    cloves  garlic, minced
6      beef tenderloin steaks, cut 1/2 inch thick (1 to 1-1/4 pounds)
2    tablespoons   olive oil or cooking oil
3      red, green, and/or yellow sweet peppers, cut into bite-size strips
2    large  onions, thinly sliced and separated into rings (3 cups)
1    sprig  fresh rosemary or 1/2 teaspoon dried rosemary, crushed
3    tablespoons   red wine vinegar
1    tablespoon   butter or margarine
    Snipped fresh rosemary (optional)
directions
In a shallow dish combine bread crumbs, Parmesan cheese, parsley, salt, and black pepper. In another dish stir together the egg and water. Rub about half of the garlic over steaks. Dip steaks in egg mixture; coat with crumb mixture. Set aside.
For the relish, in a large skillet heat 1 tablespoon of the oil over medium heat. Add the remaining garlic, the sweet peppers, onion, and rosemary sprig or dried rosemary; cover and cook for 10 to 15 minutes or until tender, stirring occasionally. Remove fresh rosemary, if used. Stir in vinegar. Remove from heat; keep warm.
Meanwhile, in a large skillet heat butter or margarine and remaining oil over medium-high heat. Add meat; reduce heat to medium. Cook, uncovered, to desired doneness, turning once. [Allow 10 to 12 minutes for medium doneness (160 degrees F).] Serve with the relish. If desired, sprinkle with snipped rosemary. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 273, Fat, total (g) 15, chol. (mg) 91, sat. fat (g) 5, carb. (g) 15, fiber (g) 3, pro. (g) 21, vit. A (RE) 82.42, vit. C (mg) 57.87, sodium (mg) 377, calcium (mg) 100.97, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    tablespoon   whipped or regular butter, slightly softened
3    teaspoons   extra-virgin olive oil, divided
1    tablespoon   minced fresh chives, or shallot
1    tablespoon   capers, rinsed and chopped
3    teaspoons   minced fresh marjoram, or oregano, divided
1    teaspoon   freshly grated lemon zest, divided
1    teaspoon   lemon juice
3/4   teaspoon   kosher salt, divided
1/2   teaspoon   freshly ground pepper, divided
1    tablespoon   minced fresh rosemary
2      cloves garlic, (1 minced, 1 peeled and halved)
1    pound   filet mignon, about 1 1/2 inches thick, trimmed and cut into 4 portions
4    slices  whole-grain bread
4    cups   watercress, trimmed and chopped
directions
Preheat grill to high.
Mash butter in a small bowl with the back of a spoon until soft and creamy. Stir in 2 teaspoons oil until combined. Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and place in the freezer to chill.
Combine the remaining 1 teaspoon oil, 2 teaspoons marjoram (or oregano), 1/2 teaspoon lemon zest, 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl. Rub on both sides of steak. Rub both sides of bread with the halved garlic clove; discard the garlic.
Grill the steak 3 to 5 minutes per side for medium-rare. Grill the bread until toasted, 30 seconds to 1 minute per side. Divide watercress among 4 plates. Place 1 toast on each serving of watercress and top with steak. Spread the herb butter on top of the steaks and let rest for 5 minutes before serving.
Tip:
MAKE AHEAD TIP: Prepare herb butter (Step 2), wrap in plastic wrap and freeze for up to 1 month.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 303, Fat, total (g) 14, chol. (mg) 80, sat. fat (g) 5, carb. (g) 15, Monosaturated fat (g) 6, fiber (g) 5, pro. (g) 29, vit. C (mg) 16.53, sodium (mg) 438, Potassium (mg) 462, iron (mg) 3.06, Starch () 1, Lean Meat () 3.5, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2      russet potatoes, (about 1 pound), scrubbed, halved lengthwise and cut into 1/2-inch spears
2    tablespoons   extra-virgin olive oil
1      large red bell pepper, quartered, seeded and cut into eight 1/2-inch wedges
1      large white onion, peeled and cut into 1/4-inch wedges
1/2   teaspoon   salt, divided
    Freshly ground pepper, to taste
2    tablespoons   coarsely chopped fresh flat-leaf parsley
2    teaspoons   coarsely chopped lemon zest
1    teaspoon   dried oregano
1      clove garlic, crushed
1 1/2   pounds   halibut fillet, (about 3/4 inch thick), skin removed, cut into 4 portions
    Lemon wedges
directions
Preheat oven to 400 degrees F. Place potatoes in a large roasting pan or on a large rimmed baking sheet; drizzle with oil and turn to coat evenly. Add bell pepper and onion. Season with 1/4 teaspoon salt and pepper.
Roast the vegetables, turning the potatoes once or twice and moving the pepper and onion pieces around so they brown evenly, until the potatoes are starting to brown and are almost tender, about 35 minutes.
While the vegetables are roasting, finely chop parsley, lemon zest, oregano and garlic together to make gremolata. Season halibut with remaining 1/4 teaspoon salt and pepper, then sprinkle with 2 teaspoons gremolata.
Remove the pan from the oven. Increase oven temperature to 450 degrees. Push the vegetables to the sides of the pan and place the halibut in the center. Spoon some of the onions and peppers over the halibut. Arrange the potatoes around the edges, turning the browned sides up.
Roast until the vegetables are browned and tender and the halibut is opaque in the center, 10 to 15 minutes more, depending on the thickness of the fish. Sprinkle the remaining gremolata on top. Arrange the halibut and vegetables on a platter or individual plates. Serve with lemon wedges.
Tips:
How to Skin a Fish Fillet
You can ask to have the skin removed from a piece of salmon or halibut fillet at the fish counter, but it is also easy to do it yourself. Place the fillet, skin-side down, on a cutting board. Use a thin sharp knife to cut between skin and flesh at the tip. Grasp the skin with your free hand and ease the knife carefully between skin and flesh, keeping the knife pointed slightly toward the skin, until skin is removed.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 363, Fat, total (g) 10, chol. (mg) 53, sat. fat (g) 1, carb. (g) 31, Monosaturated fat (g) 5, fiber (g) 3, pro. (g) 39, vit. A (IU) 2915.41, vit. C (mg) 112.19, sodium (mg) 392, Potassium (mg) 1432, iron (mg) 2.7, Vegetables () 2, Starch () 1, Lean Meat () 5, Fat () 1.5, Percent Daily Values are based on a 2,000 calorie diet