DINNER

Dilly Baked Salmon

Salmon paired with dill is a culinary classic, and it’s especially delicious prepared with a touch of citrus and a little olive oil. Baking fish in foil packets maximizes flavor and minimizes mess.

• 4 (6-ounce) salmon filets • 2 tablespoons extra-virgin olive oil • 1/2 teaspoon salt • 1/4 teaspoon freshly ground black pepper

• Juice of large Valencia orange or tangerine • 4 teaspoons orange or tangerine zest • 4 tablespoons chopped fresh dill

Preheat the oven to 375°F. Prepare four 10-inch-long pieces of aluminum foil.

Rub each salmon filet on both sides with the olive oil. Season each with salt and pepper and place one in the center of each piece of foil.

Drizzle the orange juice over each piece of fish and top with 1 teaspoon orange zest and 1 tablespoon dill.

For each packet, fold the two long sides of the foil together and then fold the short ends in to make a packet. Make sure to leave about 2 inches of air space within the foil so the fish can steam. Place the packets on a baking sheet.

Bake for 15 minutes. Open the packets carefully (they will be very steamy), transfer the fish to 4 serving plates, and pour the sauce over the top of each.

Serves 4.

Herb-Roasted Whole Chicken

For a weekend family dinner or a small dinner party, nothing beats the aroma and appeal of a crispy, golden roasted chicken. If there are only one or two of you at home, have this for dinner one night and enjoy the leftovers in salads, sandwiches, or pasta dishes.

• 1 (3to 31/2-pound) roasting chicken • 1 tablespoon extra-virgin olive oil • 4 rosemary sprigs • 6 thyme sprigs • 4 fresh sage leaves

• 1 bay leaf • 1 teaspoon freshly squeezed lemon juice • 1 teaspoon salt • 1/2 teaspoon freshly ground black pepper

Preheat the oven to 400°F. Place a rack inside a large roasting pan.

Rub the olive oil all over the chicken. As you do, gently loosen the skin over the breast to form a pocket.

Slide half of the rosemary and thyme sprigs underneath the skin over the breast, and put the sage leaves, bay leaf, and remaining sprigs inside the cavity.

Rub with the lemon juice and season with salt and pepper.

Roast until an instant-read thermometer inserted into the thigh registers 165°F, 50 to 60 minutes. Remove from the oven and allow to rest for 10 minutes before carving.

Serves 6.

Penne with Roasted Vegetables

Penne has enough heft to hold its own when combined with chunky ingredients. Paired with caramelized roasted veggies, it makes a filling, nutritious meal.

• 1 large butternut squash, peeled and diced • 1 large zucchini, diced • 1 large yellow onion, chopped • 2 tablespoons extra-virgin olive oil • 1/2 teaspoon salt • 1/2 teaspoon freshly ground black pepper

• 1 teaspoon paprika • 1/2 teaspoon garlic powder • 1 pound whole-grain penne • 1/2 cup dry white wine or chicken stock • 2 tablespoons grated Parmesan cheese

Preheat the oven to 400°F. Line a baking sheet with aluminum foil.

In a large bowl, toss the vegetables with the olive oil, then spread them out on the baking sheet. Sprinkle the vegetables with the salt, pepper, paprika, and garlic powder and bake just until fork-tender, 25 to 30 minutes.

Meanwhile, bring a large stockpot of water to a boil over high heat and cook the penne according to the package instructions until al dente (still slightly firm). Drain but do not rinse.

Place 1/2 cup of the roasted vegetables and the wine or stock in a blender or food processor and blend until smooth.

Place the purée in a large skillet and heat over medium-high heat. Add the pasta and cook, stirring, just until heated through.

Serve the pasta and sauce topped with the roasted vegetables. Sprinkle with Parmesan cheese.

Serves 6.

Fettuccine with Tomatoes and Pesto

Bursting with ripe tomatoes and fresh basil, this dish is the very essence of summer. Keep the heavier tomato sauces for winter, and make this your warm-weather go-to dinner. If you make the pesto in advance, it’s a quick and delicious way to have a relaxing dinner after a busy day.

• 1 pound whole-grain fettuccine • 4 Roma tomatoes, diced • 2 teaspoons tomato paste • 1 cup vegetable broth • 2 garlic cloves, minced • 1 tablespoon chopped fresh oregano

• 1/2 teaspoon salt • 1 packed cup fresh basil leaves • 1/4 cup extra-virgin olive oil • 1/4 cup grated Parmesan cheese • 1/4 cup pine nuts

Bring a large stockpot of water to a boil over high heat, and cook the fettuccine according to the package instructions until al dente (still slightly firm). Drain but do not rinse.

Meanwhile, in a large, heavy skillet, combine the tomatoes, tomato paste, broth, garlic, oregano, and salt and stir well. Cook over medium heat for 10 minutes.

In a blender or food processor, combine the basil, olive oil, Parmesan cheese, and pine nuts and blend until smooth.

Stir the pesto into the tomato mixture. Add the pasta and cook, stirring frequently, just until the pasta is well coated and heated through.

Serve immediately.

Serves 4.

Hearty Chicken and Vegetable Soup

You’ll think this soup simmered all day, but it takes only thirty minutes to prepare. Refrigerate leftovers in the fridge for up to three days or in the freezer for up to a month so you’ll always have some on hand for a quick meal.

• 1 teaspoon extra-virgin olive oil • 1 medium yellow onion, diced • 1 large carrot, peeled and diced • 1 celery stalk, peeled and diced • 2 (6-ounce) boneless, skinless chicken breasts, cut into 1-inch pieces • 1 medium zucchini, diced • 2 yellow squash, diced

• 1/2 cup chopped fresh parsley, plus extra for garnish • 1 teaspoon chopped fresh oregano • 1 teaspoon chopped fresh basil • 1/2 teaspoon salt • 1/4 teaspoon freshly ground black pepper • 2 cups chicken stock

In a large, heavy skillet, heat the olive oil over medium-high heat. Add the onion, carrot, and celery and sauté, stirring frequently, for 5 minutes. Add the chicken and continue to sauté for another 10 minutes, stirring often.

Add the zucchini and squash, then the parsley, oregano, basil, salt, and pepper. Sauté for 5 minutes, reduce the heat to medium, and pour in the stock. Cover and cook for an additional 10 minutes.

To serve, ladle into bowls and garnish with additional parsley.

Serves 2.

Flank Steak Spinach Salad

Flank steak is an especially lean cut, which makes it a top choice for those occasional meals when you’d like to serve red meat. Incorporating it into a salad makes the meat, and your grocery dollar, go a lot farther.

• 1 pound flank steak • 1 teaspoon extra-virgin olive oil • 1 tablespoon garlic powder • 1/2 teaspoon salt • 1/2 teaspoon freshly ground black pepper

• 4 cups baby spinach leaves • 10 cherry tomatoes, halved • 10 cremini or white mushrooms, sliced • 1 small red onion, thinly sliced • 1/2 red bell pepper, thinly sliced

Preheat the broiler. Line a baking sheet with aluminum foil.

Rub the top of the flank steak with the olive oil, garlic powder, salt, and pepper and let sit for 10 minutes before placing under the broiler. Broil for 5 minutes on each side for medium rare. Allow the meat to rest on a cutting board for 10 minutes.

Meanwhile, in a large bowl, combine the spinach, tomatoes, mushrooms, onion, and bell pepper and toss well.

To serve, divide the salad among 4 dinner plates. Slice the steak on the diagonal and place 4 to 5 slices on top of each salad. Serve with your favorite vinaigrette.

Serves 4.

Oven-Poached Cod

Cod is a firm, mild fish that is a terrific source of omega-3 fats. It cooks up easily, takes on the flavors of other ingredients readily, and isn’t too expensive, so it’s particularly suited to seafood novices. If you have an oven-safe skillet, this is a one-pan meal that makes for easy cleanup.

• 4 (6-ounce) cod filets • 1/2 teaspoon salt • 1/2 teaspoon freshly ground black pepper • 1/2 cup dry white wine • 1/2 cup seafood or vegetable stock

• 2 garlic cloves, minced • 1 bay leaf • 1 teaspoon chopped fresh sage • 4 rosemary sprigs for garnish

Preheat the oven to 375°F.

Season each filet with salt and pepper and place in a large ovenproof skillet or baking pan. Add the wine, stock, garlic, bay leaf, and sage and cover. Bake until the fish flakes easily with a fork, about 20 minutes.

Use a spatula to remove the filet from the skillet. Place the poaching liquid over high heat and cook, stirring frequently, until reduced by half, about 10 minutes. (Do this in a small saucepan if you used a baking pan.)

To serve, place a filet on each plate and drizzle with the reduced poaching liquid. Garnish each with a fresh rosemary sprig.

Serves 4.

Mussels with White Wine

Mussels simmered in white wine is a traditional dish served all over the Mediterranean. It’s ready in minutes, very impressive, and cannot be beat for pure comfort when served with crusty bread for sopping the juices.

• 4 pounds fresh, live mussels • 2 cups dry white wine • 1/2 teaspoon sea salt • 6 garlic cloves, minced

• 4 teaspoons diced shallot • 1/2 cup chopped fresh parsley, divided • 4 tablespoons extra-virgin olive oil • Juice of 1/2 lemon

In a large colander, scrub and rinse the mussels under cold water. Discard any mussels that do not close when tapped. Use a paring knife to remove the beard from each mussel.

In a large stockpot over medium-high heat, bring the wine, salt, garlic, shallots, and 1/4 cup of the parsley to a steady simmer.

Add the mussels, cover, and simmer just until all of the mussels open, 5 to 7 minutes. Do not overcook.

Using a slotted spoon, divide the mussels among 4 large, shallow bowls.

Add the olive oil and lemon juice to the pot, stir, and pour the broth over the mussels. Garnish each serving with 1 tablespoon of the remaining fresh parsley and serve with a crusty, wholegrain baguette.

Serves 4.