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Dining In

Skip the restaurant wait and cook up these classic recipes for two for an at-home date night.

Chili Rubbed Tilapia with Asparagus and Lemon - Courtesy of Eating Well Ingredients 2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces 2 tablespoons chili powder 1/2 teaspoon garlic, powder 1/2 teaspoon salt, divided 1 pound tilapia, Pacific sole or other firm white fish fillets 2 tablespoons extra-virgin olive oil 3 tablespoons lemon juice

Directions Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.

Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish.

Tortellini with Mushroom - Courtesy of Martha Stewart Ingredients 1 1/4 cups cheese tortellini 2 teaspoons olive oil 8 ounces shiitake mushrooms, thinly sliced 2 garlic cloves, sliced 1 cup water coarse salt ground pepper 3 tablespoons grated parmesan cheese 1 tablespoon cold butter 1/3 cup flat leaf parsley, chopped

Directions In a large pot of boiling salted water, cook tortellini according to package instructions. Drain.

Meanwhile, in a large skillet, heat oil over medium-low heat. Add mushrooms and garlic; cook, stirring frequently, until mushrooms are tender, about 7 minutes.

Add 1 cup water; season with salt and pepper. Cook until liquid is reduced by half, about 5 minutes. Remove from heat; add tortellini, Parmesan, butter and parsley. Toss to coat and serve.

Chicken Scaloppine over Broccoli Rabe - Courtesy of Cooking Light Ingredients 1 tablespoon olive oil 1/3 cup Italian-seasoned breadcrumbs 1/4 teaspoon black pepper 4 6-ounce skinless, boneless chicken breast cutlets 1/2 cup dry white wine 1/2 cup low-sodium chicken broth 3 tablespoons fresh lemon juice 1 teaspoon butter 1 pound broccoli rabe, cut into 3-inch pieces 2 tablespoons chopped fresh parsley 2 tablespoons capers, rinsed and drained 4 lemon slices (optional)

Directions Heat oil in a large nonstick skillet over medium-high heat.

Combine breadcrumbs and pepper in a shallow dish. Dredge chicken in breadcrumb mixture. Add chicken to pan and cook 3 minutes on each side or until done. Remove from pan and keep warm.

Add wine, broth, juice and butter to pan, scraping pan to loosen browned bits. Stir in broccoli rabe; cover and cook 3 minutes or until broccoli rabe is tender. Stir in parsley and capers. Serve chicken over broccoli rabe mixture. Garnish with lemon slices, if desired.

Skirt Steak With Shallots and Sautéed Watercress - Courtesy of Real Simple Ingredients 2 tablespoons plus 1 teaspoon olive oil 4 large shallots, sliced 2 sprigs fresh thyme salt and black pepper 2 tablespoons red wine vinegar 1 tablespoon unsalted butter 1 1/2 pounds skirt steak, cut into 4 pieces 10 ounces cremini mushrooms, stems trimmed and thinly sliced 2 bunches watercress, thick stems removed (about 6 cups)

Directions Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the shallots, thyme and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until the shallots are tender, 4 to 6 minutes. Remove from heat and remove the thyme sprigs. Add the vinegar and butter and stir until melted. Transfer to a small bowl.

Wipe out the skillet and heat 1 teaspoon of the remaining oil over medium heat. Season the steak with ½ teaspoon each salt and pepper and cook, 3 to 5 minutes per side for medium-rare. Let rest for 5 minutes before serving.

Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat. Add the mushrooms and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until browned, 4 to 6 minutes. Add the watercress and cook, tossing, until tender, 2 to 4 minutes more. Serve the steak with the watercress mixture and top with the shallots.