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 [...]

1 anjou or bartlett pears
2 ounces thinly sliced smoked turkey breast
3 tablespoons rice vinegar or white-wine vinegar
4 teaspoons olive oil
5 tablespoon honey
6 tablespoons minced fresh basil
freshly ground black pepper
Directions
1.Quarter the pears lengthwise, and remove the cores. Cut each quarter in half lengthwise. Arrange the pears decoratively on a platter, alternating occasionally with strips of smoked [...]

As obvious as this may seem, it’s an easy thing to forget. If you’re not careful, by the time you finish the planning, the cooking, the decorating, the greeting and the serving, your guests are leaving and you’re exhausted.
Keep it simple, keep it small and stick with foods that can be prepared ahead. There is [...]