INGREDIENTS

1/4 c. extra-virgin olive oil, plus more for cooking

Juice of 1 lime

1 tsp. dried oregano

1/2 tsp. ground cumin

1/2 tsp. chili powder

1 lb. skirt steak

Kosher salt

Freshly ground black pepper

1 bell pepper, thinly sliced

1 large onion, sliced into half moons

Tortillas,

for serving

Sour cream,

Cilantro,

Pico de Gallo,

DIRECTIONS

1. In a large bowl, whisk together olive oil, lime juice, oregano, cumin, and chili powder. Toss steak in mixture and cover bowl with plastic wrap. Refrigerate for 20 minutes and up to 4 hours. 
2. Preheat grill to medium-high. Place a fajita pan (or cast-iron skillet) directly on hot grill and drizzle a thin layer of olive oil to coat. Add onion and bell pepper and season with salt and pepper. Cook, stirring occasionally, until veggies are soft, about 5 minutes. Remove from heat. 
3. Meanwhile, shake off excess marinade from steak and season both sides with salt and pepper. Place on grill and cook to your liking, about 4 minutes per side for medium-rare. Let rest 10 minutes before slicing (against the grain!) into strips. Add sliced steak to skillet with veggies. 
4. Garnish steak and veggies with cilantro and serve immediately with tortillas, sour cream, cilantro, and pico de gallo.

Servings: 12 Prep Time20 minutes Total Time20 minutes

Ingredients

Dressing

• 3 Tbsp fresh lemon juice
• 3 Tbsp granulated sugar
• 3 Tbsp olive oil
• 3 Tbsp vegetable oil
• 3 Tbsp honey
• 2 tsp poppy seeds

Salad

• 8 mandarin oranges , peeled and segmented
• 4 apples (preferably 2 gala and 2 golden delicious)
• 4 ripe kiwis peeled and diced
• 4 bananas , peeled and diced
• 1 1/2 cup pomegranate arils (from about 1 large)

Instructions

1. For the dressing: In a mixing bowl or jar whisk together lemon juice and sugar until sugar has dissolved.
2. Mix in olive oil, vegetable oil and honey until well blended. Stir in poppy seeds.
3. For the fruit salad: In a salad bowl toss together all of the fruit then pour dressing over top and gently toss to coat. 
4. Serve immediately for best results.

Ingredients

Nonstick cooking spray or butter, for the baking dish

4 boneless, skinless chicken breasts 

Kosher salt and freshly ground black pepper 

1 medium head broccoli, cut into small florets

2 cups cooked white rice, seasoned with salt 

One 10-ounce can condensed cream of chicken soup 

1 cup sour cream 

1/2 cup mayonnaise 

1 tablespoon lemon juice 

10 ounces Cheddar, grated (about 2 1/2 cups)

Directions

1. Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
2. Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
3. Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
4. Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.