Two easy, fresh summertime suppers

Pan-seared salmon with bean/tomato salad

1. Tortellini (or ravioli) with a savory vegetarian sauce, and 2. Pan-seared salmon over a green bean-tomato salad.

For the pasta, start with purchased filled pasta cooked according to package directions. Make a one-pan sauce by sauteing chopped aromatic vegetables in olive oil, add liquid (chicken or vegetable stock work nicely) and any other veggies you have on hand, toss with the drained pasta and top with a little cheese. The sauce pictured turned out fabulous thanks to chopped fennel bulb -- something I consider a magic ingredient -- and a few delicate fiddlehead ferns that I was happy to find at the farmers market.

Tortellini with Fennel, Fiddleheads and Mushrooms

For the salmon dinner, select thick fillets, salt and pepper both sides and sear quickly on both sides until brown, just a couple of minutes. Reduce heat and let the fish cook for another few minutes. Be careful not to overcook salmon (or most fish); you can always put it back in the pan if you feel it's too rare, but there's no way to fix something that has been cooked too long. Make a salad of cooked green beans -- fresh from your garden or a farm stand, if possible -- with chunks of fresh tomatoes, chopped herbs, oil, vinegar, and any seasonings you like. Pile some salad on the plate and place a salmon fillet on top.

Sauteed halibut with roasted winter veggies

Here's an easy-to-fix, tasty and healthy meal -- my favorite kind!
For the roasted veggies, cut a sweet potato into one-inch cubes (I leave it unpeeled), add 2 cups of cubed butternut squash, one leek sliced into quarters lengthwise and a handful of whole Brussels sprouts. Toss with a little olive oil, salt and pepper and spices of your choice (such as ginger, cumin, and/or garlic). Spread on an oiled cookie sheet and roast in a 375-degree preheated oven for about 30 minutes, until veggies are fork-tender. Meanwhile....
For the sauteed halibut, heat a skillet to medium high; add a coating of vegetable oil if you are not using a nonstick skillet. Saute until golden on each side two halibut fillets that have been sprinkled with salt and pepper--about 2-3 minutes per side. Reduce heat to medium or medium low, cover and let cook another 3-4 minutes. Remove cover and squeeze 1/2 lemon over top of the fish. Spoon on top of each fillet about 2 tablespoons of Trader Joe's Artichoke-Red Pepper topping (found with the mustards and capers). Cover and heat through for just another minute or two.

That's it! A lovely meal; serve with crusty, warm bread and a glass of sauvignon blanc or pinot grigio.

Suppertime: Spinach frittata with red peppers and shallots

Spinach Frittata with Shallots and Red Pepper
(Serves 4 as a main course for dinner; will go further at breakfast or lunch)

Ingredients:
12 eggs, lightly beaten (Note: buy locally produced eggs from pastured chickens for the best flavor and nutrition)
¼ cup water
Salt and pepper to taste
Pinch of nutmeg
Pinch of cayenne pepper
3 T olive or canola oil
2 large shallots, finely chopped
1 red bell pepper, diced
5 cups baby spinach
¼ cup Parmesan cheese, grated

Instructions:
1. In a large mixing bowl, mix eggs, water and spices (salt through cayenne) and set aside.
2. Heat oil in a large, oven-proof frying pan over medium-high heat. Meanwhile, preheat the broiler in your oven with the rack set in the upper third of the oven.
3. Add shallots and pepper to frying pan, stirring frequently and cooking until the veggies are soft, about 3 minutes. Add spinach and stir just until the leaves have slightly wilted. Remove veggies to a bowl and keep handy.
4. Reheat frying pan and add a little cooking spray—the pan needs to be well oiled so that the frittata will easily lift out at the end. Add the egg mixture and let the eggs set. Do not stir, but you can swoosh the pan around a little as the eggs cook. After about a minute, spoon the spinach mixture evenly over the eggs and cook for another two minutes. Sprinkle the Parmesan cheese over the top.
5. Carefully lift the pan by its handle into the oven. Close the door and let broil for just a minute or two, until the frittata begins to puff up and turn brown.
6. Remove promptly and let the pan sit on the stove. Cut into wedges and serve immediately.

We had a side of steamed Brussels sprouts and cornbread with this dish. A small green salad and multi-grain French bread would have been just as good. Pour a wine of your choice and enjoy.