From great-chicago-italian-recipes.com

2 8oz. Tuna steaks, cut into 1 inch pieces
5 long green onions, chopped
1 small zucchini, sliced in 1/4 inch circles
2 cloves of garlic, chopped
4 Tbls of extra virgin olive oil
1/2 cup of fresh basil, broken into pieces
1/2 cup of chicken broth
1 cup of heavy whipping cream
2 Tbls of flour
1 tsp of freshly ground black pepper
1 lemon
1 pound of bow tie pasta

Sauté the garlic, onions and zucchini in 2 Tbls of olive oil until tender, around 3 minutes.

From Bon Appetit: "Classic spoon bread is a savory pudding served as a side dish. In this dessert version, the slightly sweetened batter is baked in individual ramekins, then topped with strawberry preserves."

1 cup water
2/3 cup buttermilk
1/3 cup heavy whipping cream
2 tablespoons plus 2 teaspoons sugar
1/2 teaspoon honey
1/4 teaspoon (scant) coarse kosher salt
2/3 cup white cornmeal (not white grits)
2 large eggs, separated
Pinch of cream of tartar
Strawberry preserves

PREPARATION

I made a tweaked version of this Bon Appetit recipe. It was good, especially from a mac and cheese perspective - gooey and all the rest of that. I'm not sure how I actually felt about the spicy pimiento cheese aspect of it. Perhaps next time I will downplay the spicy pimiento and just use the basic recipe as a base for a more traditional mac and cheese dish.

Ingredients
3 tablespoons unsalted butter, room temperature, divided
1/2 cup panko (Japanese breadcrumbs)