Ingredients

• 2 teaspoons fresh thyme
• 2 shallots, finely chopped
• 1 tablespoon salted European butter
• ¾ cup Arborio rice
• ¼ cup dry white wine (or chicken broth)
• 2 ¾ cups reduced-sodium chicken broth (or stock)
• ½ teaspoon coarse sea salt
• ¼ teaspoon pepper
• Aluminum foil
• ½ cup frozen green peas
• 2 oz Deli garlic-herb spreadable cheese

Steps

1. Preheat oven to 350°F. Remove thyme leaves from stems; chop shallots (¼ cup). Preheat a large sauté pan on medium-high 2–3 minutes. Place butter in pan; add shallots and cook 2–3 minutes, stirring occasionally, or until softened. Pour rice into pan; cook and stir 1 minute.
2. Stir wine into rice mixture; cook 2 minutes or until liquid has been absorbed. Stir in broth, salt, pepper, and thyme; bring to a boil and cook 3 minutes, stirring occasionally.
3. Carefully pour rice mixture into a 9-inch square baking dish; cover with foil and bake 30 minutes. Remove foil, then stir in peas and cheese; cover and let stand 5 minutes before serving

Ingredients

• 1 ½ lb boneless grilling steaks (such as ribeye, New York strip, or tenderloin)
• Cooking spray
• ½ teaspoon cracked black pepper
• 3 cloves garlic, smashed
• 4 tablespoons salted European butter
• 2 sprigs fresh rosemary
• ½ teaspoon coarse sea salt

Steps

1. Coat steaks with spray, then season with pepper (wash hands). Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place steaks in pan; sear 2–3 minutes on each side, or until browned. Remove steaks from pan; reduce heat to medium. Lightly smash garlic cloves.
2. Add butter, rosemary, and garlic to pan; cook 1 minute. Move rosemary and garlic to edge of pan; return steaks to pan; cook 3–5 minutes on each side and until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done), basting steaks with butter mixture by brushing tops with rosemary sprigs. Remove steaks from pan and let stand 5 minutes before serving; temperature will rise 5–10°F during this time. Brush steaks with remaining butter mixture from pan and sprinkle with salt; serve.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steaks, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.