Cool winter weather calls for savory, filling meals. This grilled veal chop sits atop a nest of raisin pilaf and toasted peanuts.

There's a chill in the air. Winter is here. Short days and cool evenings call for savory courses and rich, delectable sauces.

A delicious, juicy New York strip steak crowned with a sweet sauce of raisins and red wine makes a special meal, anytime. Crunchy, roasted peanuts add depth and flare to a green bean salad for a generous reminder that winter brings a multitude of new flavor options. Combinations of familiar ingredients like peanuts, raisins and prime meats increase flavor options.

Consider serving up the best pairings of ingredients, as showcased in the following dishes. Each recipe serves six, or can be doubled, tripled or increased even more for larger crowds.

For information on the additional side dishes shown in the photos, visit www.LoveYourRaisins.com.

<b>Veal</b>6 veal chops (about 10 ounces each)1 12-ounce bottle garlic-olive oil marinadeSalt and pepper, to taste<b>Rice Pilaf </b>1 5.9-ounce package rice pilaf mix½ cup raisins1 cup peanuts, toasted¼ cup chopped parsleyCombine chops and marinade in shallow pan; let stand 1 to 2 hours in refrigerator, turning occasionally.Cook pilaf according to package directions. Add remaining ingredients to hot pilaf and mix together. Keep hot.Remove chops from marinade. Discard used marinade and grill chops over high heat 5 to 6 minutes per side until done (145 degrees for medium rare). Spoon cup pilaf onto each serving plate; arrange grilled veal chop on top. Serve immediately.Makes 6 servings.

<b>Raisin-Onion Jam </b>½ tablespoon olive oil¼ medium yellow onion, thinly sliced (julienne)1 tablespoon balsamic vinegar½ tablespoon honey¼ cup California raisins1 small sprig fresh thyme½ teaspoon fresh lemon zestSalt and pepper to taste<b>Blue Cheese Glaze </b>½ cup crumbled Gorgonzola cheese2 tablespoons mayonnaise½ tablespoon chopped parsley½ tablespoon chopped chives¼ teaspoon black pepper<b>Garden Sauté</b>3 ounces steak-cut bacon, diced2¼ teaspoons chopped garlic1½ tablespoons chopped shallot6 cups fresh chopped Swiss chard leaves or beet greens, stems and ribs removedC\v cup roasted USA-grown peanutsSalt and pepper to taste<b>Filet</b>6 filet mignon (about 6 ounces each)Olive oilSalt and pepper, to tasteFor jam, heat oil in 12-inch skillet over medium heat. Add onions and cook until soft. Stir in vinegar and honey; cook 1 minute. Add raisins, thyme and lemon zest; cook over medium heat until reduced. Remove thyme sprig and divide mixture in half. Add half to food processor or blender and pulse until smooth. Combine with remaining mixture in skillet and mix well. Season to taste and set aside.In a small bowl, combine ingredients for blue cheese glaze; mix well and set aside.Cook bacon in large saucepan over medium-high heat for 6 to 7 minutes, until almost crispy. Add garlic and shallot; cook 2 to 3 minutes more until soft. Stir in Swiss chard; cook and toss until wilted, 3 to 4 minutes. Stir in peanuts and season to taste.To serve, brush steaks with oil and season with salt and pepper. Spoon 1 to 2 tablespoons of glaze onto each steak. Grill steaks over high heat for 4 to 5 minutes per side until they reach preferred doneness (145 degrees for medium rare) and glaze is golden brown. Remove from grill and add a heaping dollop of jam. Serve with garden sauté.Makes 6 servings.

<b>New York Strip</b>2 tablespoons chopped garlic2 tablespoons cumin2 tablespoons ground coriander1½ tablespoons salt¼ cup olive oil6 New York strip steaks (about 12 ounces each)<b>Spicy Raisin-Wine Sauce </b>½ cup red wine¼ cup California raisins1 tablespoon honey2 tablespoons Dijon mustard1 teaspoon chopped fresh oregano½ tablespoon chopped cilantro1 teaspoon chipotle peppers canned in adobo sauce½ tablespoon chopped shallotSalt and pepper to taste<b>Warm Green Bean Salad</b>2 tablespoons olive oil1½ pounds fresh green beans, trimmed and blanched2 tablespoons chopped shallot½ cup roasted red peppers, cut into matchstick-size pieces (julienne)1 cup roasted USA-grown peanuts2 tablespoons chopped fresh parsley¼ cup balsamic vinegarSalt and pepper to tasteCombine garlic, cumin, coriander, salt and olive oil in small bowl and mix together. Rub onto steaks and arrange in shallow dish; refrigerate 1 to 2 hours.In small saucepan, heat wine just to boiling for sauce. Measure raisins into small bowl and pour wine over; let stand 10 to 15 minutes until raisins are soft. Add remaining ingredients and puree in food processor or blender; set aside.For salad, heat oil in large skillet and sauté shallot over medium-high heat 2 to 3 minutes. Add remaining ingredients; cook until heated through and beans are tender-crisp.To serve, remove steak from refrigerator; drain and grill over high heat for 4 minutes per side until preferred doneness (145 degrees for medium rare). Remove from grill and drizzle with raisin wine sauce. Serve with green bean–peanut salad.Makes 6 servings.