Dinner for two Steak and Salad

Here's what you need:
4 small- medium sized tomatoes, chopped
1/2 medium red onion, chopped
1/2 red bell pepper, chopped
a handful of parsley, chopped
2 cloves of garlic, minced
1 tsp oregano
1 tsp sugar
filet sirloin (about 1 lb total for two)
olive oil
balsamic vinegar
salt & pepper
1/2 medium sized fennel
shaved parmasean
arugula

Prep (both):
Chop/ dice tomatoes, red onion, bell pepper, garlic and parsley.

(A)
Season two cuts of filet sirloin (or your favorite steak) with salt and pepper. Heat a cast iron skillet, and coat with olive oil before adding meat. Cook first side 3 - 5 minutes. Flip and cook another 3 - 5, mindful that both cuts might have unequal cook times depending on thickness. (Suggested times are for med- medium rare).

Set aside and toss about a 1/8 cup pine nuts into a small skillet. Cook until golden brown. Pass off to your cooking partner for the salad.

(B)
In a medium sauce pan, add a few tablespoons of olive oil, and your prepped vegetables. 4 small/med tomatoes, 1/2 red onion, 1/2 red bell pepper, 2 cloves of garlic, and a tablespoon of parsley. Add 1 tsp of oregano, and 1 tsp of sugar. Stir and simmer for 15 minutes, add salt and pepper to taste.

In a small bowl, mix 1/2 cup olive oil, and several splashes of balsamic vinegar, salt and pepper.

Slice up half a fennel. On a large plate, place arugula and top with sliced fennel. Coat with dressing, and top with shaved parmesan and toasted pine nuts.

Both:
Plate your steak and top with tomato sauce. Serve with salad and your favorite wine. Enjoy!

Deviled Potato Bites

Here's what you need:
small yellow potatoes
chickpeas- 15 oz. can
lemon juice- 1 Tbsp.
garlic powder- 1 Tbsp.
dijon mustard- 1 tsp
turmeric- 1 tsp
tahini- 2 Tbsp.
water- 2 Tbsp. (add more as needed for a creamier texture)
salt- to taste
pepper-to taste

Directions:
Chop 10-15 small yellow potatoes in half, and place on a baking sheet. Sprinkle with salt, and spray with cooking oil. Bake at 400˚F/200˚C for 40 minutes, or until soft. Scoop out a small section of the potatoes to create a bowl. (You can add these to the hummus center, or simply snack on them now!)

In a food processor, combine all remaining ingredients and blend thoroughly. Add more water as needed until the mixture is smooth and creamy.

Spoon mixture into a piping bag, and fill the potato cups. Use a ridged tip on the bag for a beautiful textured effect!

Sprinkle with paprika or seasoning salt and chives.
Enjoy!