Beat summer rush with simple meals

Variations with beef, asparagus

SHOPPING LIST

Produce:

1 head garlic

1 pound baby potatoes

1 shallot

2 lemons

1 pound (3 cups) cherry tomatoes

1 pound green asparagus

1 small cucumber

1 bunch fresh basil

1 bunch fresh thyme

1 bunch fresh tarragon

1 small head Boston lettuce

5-ounce package mixed salad greens

Meat:

3 pounds sirloin steak (about one inch thick)

Dairy:

1 ounce Parmesan

Pantry:

1 loaf white bread, unsliced

2 ounces ( 1/4 cup) pine nuts

14 1/2-ounce can chicken broth

1 pound spinach spaghetti

Mayonnaise

Olive oil

Sugar

Black peppercorns

Kosher salt

The Associated Press

Between the heat and rush of summer activities, preparing meals can sometimes take a back burner. But with a little planning and a few simple ingredients, such as steak and asparagus, a diverse menu can be worked out.

The following recipes from the June-July issue of Real Simple magazine will make three main dishes for three successive days, reusing ingredients from one basic shopping list (list follows). From steak to pasta to sandwiches, these recipes offer an easy way to vary the bill of fare.

Each dish will take about 30 minutes to prepare.

Day 1

Grilled Sirloin Steak With Asparagus Tapenade

1 pound green asparagus, peeled and trimmed

2 cloves garlic, peeled and smashed

1/2 cup fresh basil leaves

2 ounces (1/4 cup) pine nuts

2 teaspoons kosher salt

3 tablespoons olive oil

2 tablespoons fresh thyme leaves

1/4 teaspoon freshly ground pepper

3 pounds sirloin steak (about 1 inch thick)

Place the asparagus in a pot of lightly salted boiling water and cook for 3 to 4 minutes, until tender-crisp. Drain and run under cold water to stop the cooking. Cut the spears in half and reserve the tops of the stalks for use on Day 2. Roughly chop the stalk bottoms.

In a food processor, combine the chopped asparagus, garlic, basil, pine nuts, and 1 teaspoon of the salt. With the motor running, pour in 1 tablespoon of the olive oil and process until finely chopped. Reserve half of this tapenade (about 1/2 cup) for use on Day 2.

In a small bowl, combine the thyme, pepper and the remaining olive oil and salt. Rub the mixture over the steak. Grill or broil the steak 4 to 5 minutes per side for medium. Remove the steak and let it sit, covered with foil, for 5 minutes. Reserve 1/3 (1 pound) for use on Day 3. Divide the remaining steak into 4 portions and serve topped with dollops of Asparagus Tapenade.

Makes about 4 servings.

Suggested side dishes:

New potatoes:

Place 1 pound of scrubbed baby new potatoes in a large pot and cover with cold water. Bring to a boil. Reduce to a simmer and cook, covered, for 10 to 15 minutes or until the potatoes are fork-tender. Drain and serve warm, sprinkled with kosher salt.

Mixed green salad:

Wash and dry the salad greens and dress them lightly with olive oil and freshly squeezed lemon juice. Sprinkle with kosher salt and freshly ground pepper.

Day 2

Spinach Pasta With Asparagus Pesto

1 tablespoon olive oil

1 shallot, thinly sliced

1/2 cup Asparagus Tapenade, reserved from Day 1

1 cup chicken broth

1/2 pound asparagus tips, reserved from Day 1, cut into 2-inch pieces

1 pound spinach spaghetti

1 ounce Parmesan, freshly grated (about 1/4 cup)

1 teaspoon salt

1/8 teaspoon freshly ground pepper

1/4 cup fresh basil leaves, torn into pieces

In a large skillet, heat the olive oil over medium heat. Add the shallot and cook until softened, 4 to 5 minutes. Add the tapenade and cook until fragrant, 1 to 2 minutes. Add the chicken broth and asparagus and bring to a boil. Reduce heat and simmer until the liquid is thickened, about 5 minutes.

Meanwhile, cook the spaghetti according to the package directions until al dente. Drain the spaghetti and add it to the skillet. Add the Parmesan, salt, pepper and basil and toss well to combine. Serve immediately.

Makes about 4 servings.

Tips: Reserve a cup of the cooking water before draining the pasta. If the sauce becomes too thick, add a little of the water to thin it out without diluting the flavor. Mix the pasta and the sauce together before serving so all the strands are evenly coated and the flavors marry.

Day 3

Steak Sandwiches With Tarragon Mayonnaise

1/3 cup mayonnaise

2 tablespoons fresh tarragon, chopped

1 tablespoon fresh lemon juice

1/4 teaspoon kosher salt

Four 1-inch thick slices of white bread, toasted

1 small head Boston lettuce, leaves washed and dried

1 pound cooked sirloin steak, reserved from Day 1, thinly sliced.

In a small bowl, combine the mayonnaise, tarragon, lemon juice and salt and mix well.

Layer the bread with lettuce and steak and drizzle with the Tarragon Mayonnaise. Serve open-faced sandwiches with Sugared Tomato Salad on the side.

Makes 4 servings.

Suggested side dish:

Sugared tomato salad:

In a medium bowl, combine 1 pound (3 cups) of halved cherry tomatoes, 1 small cucumber cut in 1/4-inch slices, and 2 tablespoons sugar. Toss and serve.