Arugula on its own is so peppery it can almost be too much. However, partnered with either walnuts, goat cheese, or in this case both, mellows the tanginess of the arugula. A perfect, light, luncheon salad.

Ingredients
Olive oil
1 large shallot, peeled and sliced
1 1/2 lb skinless, boneless chicken breast, cut into 1 inch cubes
Salt
1 tart green [...]

This beef stew recipe is from the National Cattlemen’s Beef Association. It cooks up in about half an hour and is surprisingly rich in flavor given its short cooking time.

Ingredients
1 1/4 pounds boneless beef top sirloin steak, cut 3/4-inch cubes
1 Tbsp olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons olive oil
2 medium carrots, cut into [...]

According to the Wikipedia, Beef Stroganoff was invented by a chef working for a Russian general, Count Pavel Stroganov, in the 1890s. It became popular in the U.S. in the 1950s from servicemen returning from Europe and China after WWII. Beef Stroganoff is basically tender strips of beef and mushrooms cooked in a sour cream [...]