1. Weigh out the needed tuna. Reserve and refrigerate the rest for a salad or sandwich the next day. Put weighed tuna into a food processor and pulse to chop.
2. Add the cream cheese, sour cream, lemon juice, horseradish, and pepper. Pulse until well blended. Remove from food processor and place the tuna mousse in a plastic food container. Cover and refrigerate until ready to use.
3. When ready to use, soften mousse with a wooden spoon and place about 1 tablespoon onto the bottom of each radicchio leaf. Garnish with chives and place on a serving plate.

1. In a heavy cast-iron or nonstick skillet, heat olive oil over medium-high heat. Add the shallots, garlic, and steaks. Cook steaks 2 1/2 to 3 minutes per side, turning once, for medium-rare. Transfer steaks to a carving board and keep warm.
2. Add the mushrooms to the skillet, raise heat to high, and sauté for 2 minutes per side. Transfer mushrooms to a small bowl.
3. Discard fat from skillet. Add wine to the skillet and stir to deglaze the pan, loosening any browned bits. Add beef broth and thyme. Cook, stirring, until reduced by half. Return mushrooms to skillet.
4. Thinly slice steaks on the diagonal. Pour any steak juices into the sauce. Arrange steaks on heated serving plates and spoon mushrooms sauce over the meat. Serve hot.

1. If potatoes are 1 inch (2.5 cm) in diameter, leave whole. If larger, quarter or cut in half. Drop potatoes into a pot of boiling water. Add garlic and cook over medium heat until potatoes are tender, about 10 minutes. Drain and return potatoes and garlic to the pan. Cover and keep warm.
2. Heat skim milk in the microwave oven until hot and steaming.
3. Begin mashing potatoes with a potato masher or electric mixer. Slowly add the hot milk until the mixture is smooth and fluffy. Stir in arugula and margarine, mixing until arugula is evenly distributed. Arrange potatoes on the serving plate. Serve hot.

1. Ahead of time, preheat oven to 425°F (220°C), Gas Mark 7. Wrap beets in pieces of aluminum foil. Place on a baking sheet and roast in the oven until beets are tender when pierced with a fork, about 1 hour. Let stand until cool enough to handle.
2. Working under running water, peel beets and cut into quarters. Set aside. Using a zester, remove a quarter of the orange rind in long, thin strips. Cut away the remaining rind and pith with a sharp knife. Cut orange in half, cutting one half into crosswise slices. Squeeze the juice out of the remaining half and place juice in a small saucepan. Add vinegar and ginger to the pan. Set aside until ready to assemble.
3. When almost ready to eat, reheat the juice mixture. Stir in orange slices and orange zest strips. Add the beets to the pan and toss until heated through and glazed. Transfer beets to the serving plates and serve at once.

1. Using a food processor or electric mixer, combine the yogurt and ricotta cheese. Process until smooth. Line a colander or basket with a double layer of cheesecloth, letting the cloth drape over the edges. Spoon cheese mixture into center and fold cheesecloth over the top. Place over a bowl or baking dish to catch the whey. Refrigerate for 24 hours.
2. Scrape the cheese away from the cheesecloth and combine with zest and vanilla extract.
3. Line a 3-cup heart-shaped mold or the draining basket with new cheesecloth, letting the excess cloth hang over the edge. Spoon cheese mixture into the mold or basket, smoothing the top. Fold the cheesecloth over the top and refrigerate for 3 hours.
4. Unmold from cheesecloth and if not already shaped into a heart, do so with the back of a spoon. Transfer heart to a serving plate and surround with sliced berries.

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