Mediterranean Ribeye Steaks

3 cups fresh spinach
1 1/2 pounds boneless beef ribeye steaks
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
1/4 cup pre-diced red onions
1/4 cup crumbled feta cheese
1/4 cup Italian bread crumbs
2 tablespoons sun-dried tomato pesto

1. Chop spinach coarsely and place in microwave-safe bowl. Cover and microwave on HIGH 2–3 minutes or until tender. Drain thoroughly.
2. Preheat large sauté pan on medium 2–3 minutes. Cut steaks into 4 portions; sprinkle both sides with salt and pepper. Wash hands.
3. Place butter in pan; swirl to coat. Add steaks, using tongs, and onions; cook steaks 5–6 minutes on each side or until internal temperature reaches 145°F for medium-rare. (Use meat thermometer to accurately ensure desired doneness; adjust time as needed.)
4. Meanwhile, stir feta cheese, bread crumbs, and tomato pesto into spinach, mixing thoroughly. During last two minutes of steak cook time, spread 1/4 cup spinach mixture over top of steaks. Carefully turn steaks and spinach mixture over to heat topping; cook 1–2 more minutes until golden and slightly crusty. Gently turn steaks over and serve.
NOTE: This topping may also be browned, using an oven broiler.

Pierogies à la Vodka

1 (16.9-ounce) package frozen potato/Cheddar pierogies
1 cup water
1 tablespoon butter
1 1/2 cups vodka pasta sauce
2 tablespoons pine nuts
1 tablespoon shredded Parmesan cheese

1. Place pierogies, water, and butter in medium saucepan; cover and bring to boil on medium-high. Boil 2–3 minutes, stirring occasionally.
2. Remove lid; boil 1–2 more minutes, stirring often, until most of liquid is absorbed.
3. Gently stir in pasta sauce; reduce heat to medium. Cook 3–4 minutes, stirring occasionally, until sauce is thoroughly heated and begins to thicken. Stir in pine nuts; sprinkle with cheese before serving.