Mr. Food Recipes: Week of August 10

Salad Nicoise
4 to 6 servings

1 medium-sized head iceberg lettuce, cut into bite-sized pieces
1/2 pound green beans, trimmed, cooked and chilled
5 medium-sized red potatoes, cooked, cut into 1-inch chunks, and chilled
6 hard-boiled eggs, cut into wedges and chilled
1 can (12 ounces) tuna, drained and flaked
1 can (3-1/4 ounces) whole pitted black olives, drained
1 bottle (16 ounces) red wine vinaigrette dressing

1. In a large serving bowl, layer the lettuce, green beans, potatoes, and hard-boiled eggs. Top with the tuna and olives.
2. Drizzle with the dressing as desired and serve immediately.

Pesto Chicken Pasta
4 to 6 servings

1 pound linguine
1 tablespoon vegetable oil
1-1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
2 teaspoons salt, divided
1/2 teaspoon black pepper
1 (7-ounce) container pesto sauce
1 cup (1/2 pint) heavy cream
7 plum tomatoes, cut into 1/4-inch slices

1. In a 6-quart soup pot, cook the pasta according to the package directions; drain, rinse, drain again, and set aside in the colander.
2. In the same pot, heat the oil over high heat; add the chicken then sprinkle it with 1 teaspoon salt and the pepper. Cook for 8 to 10 minutes, or until no pink remains in the chicken.
3. Reduce the heat to medium-low and stir in the pesto, cream, and the remaining 1 teaspoon salt. Simmer for 2 to 3 minutes.
4. Add the tomatoes and return the pasta to the pot, stirring until thoroughly combined. Cook for 3 to 5 minutes, or until pasta is warmed through. Serve immediately.

Baseball Park Steak
4 servings

1 bottle (12 ounces) beer
1 cup shelled peanuts, with or without salt
1/2 teaspoon salt (if using unsalted nuts)
4 strip steaks (6 to 8 ounces each)

1. In a blender on high speed, combine the beer, peanuts, and salt; blend until smooth.
2. Place the steaks in a shallow dish and pour the beer mixture over them. Cover and refrigerate for 2 to 3 hours or overnight, turning occasionally.
3. Preheat the grill to medium-high heat. Grill the steaks for 10 to 12 minutes, or until desired doneness, turning them over halfway through the grilling.