• Place cream cheese packets in a small bowl of warm water to soften. • Preheat a well-oiled grill (or grill pan) to medium-high heat. • Wash and dry produce. • Cut potatoes into 1-inch-thick wedges; place in a large microwave-safe bowl. Toss with a large drizzle of oil, rosemary, salt, and pepper. Cover with plastic wrap; microwave until tender, 5-7 minutes. • Arrange potatoes in a single layer in the center of a large piece of foil. Cinch into a packet and add to grill; grill until potatoes are cooked through, 60-90 seconds per side (grills can vary). TIP: If using a grill pan, add microwaved potatoes to hot pan; cook, undisturbed, until grill marks form, 2-3 minutes per side.

• While potatoes cook, arrange shishito peppers in a single layer in the center of a second large piece of foil. Toss with a drizzle of oil and a big pinch of salt. Cinch into a packet and add to grill (or grill pan); grill until peppers are tender and slightly charred, 4-5 minutes per side.

• Halve baguette. Zest and quarter lemon. Mince chives. • Brush cut sides of baguette with a drizzle of oil. (If using a grill pan, heat a drizzle of oil over medium-high heat.) Add baguette to grill (or grill pan), cut sides down. Grill until toasted, 1-2 minutes per side. TIP: Watch carefully to prevent burning!

• Meanwhile, in a second large bowl, combine cream cheese, feta, half the lemon zest, half the chives, half the garlic powder, 1 TBSP water, 2 tsp olive oil, and juice from two lemon wedges until mostly smooth (2 TBSP water and 4 tsp olive oil for for 4 servings). Transfer to a serving bowl and garnish with remaining chives and remaining lemon zest. • Arrange shishito peppers on a serving platter. Serve with lemony feta dip and remaining lemon wedges on the side. Serve with your favorite beverage while you prepare the rest of the meal. TIP: Prefer to serve with the main course? Keep peppers in foil packet and refrigerate dip until ready to serve.

• Pat steak* dry with paper towels. Rub with a drizzle of oil and season all over with remaining garlic powder, salt, and pepper. • Add steak to grill (if using a grill pan, heat a drizzle of oil over medium-high heat and work in batches if needed); grill to desired doneness, 4-8 minutes per side. TIP: Lower heat if steak begins to brown too quickly. • Transfer steak to a cutting board. Top each with 1⁄2 TBSP butter; let rest for at least 5 minutes.

• While steak cooks, cut grilled baguette into 1⁄2-inch cubes. • In a third large bowl, combine arugula, tomatoes, croutons, a drizzle of olive oil (large drizzle for 4 servings), and as much balsamic glaze as you like. Season with salt and pepper.

• Slice steak against the grain. • Divide steak, salad, and potatoes between plates. Top salad with almonds and serve. ***Steak is fully cooked when internal temperature reaches 145°.***