Roasted Branzino with Lemon and Thyme
Whole-roasting works well for any one-to-three-pound round fish such as snapper, perch, cod,Arctic char, bass, sea bream, and haddock. Add five to eight minutes to the roasting time for two-to-three-pound fish.
Crispy Roasted Cauliflower
This healthy snack you can make ahead and have a container handy when you are on-the-go.
Pumpkin Grilled Cheese
What to do with that unfinished can of pumpkin puree? Use it as a rich and creamy way to take a grilled cheese from good to gourmet.
Honeynut Squash, Leek, and Brie Gratin
A bright salad of crisp lettuces and an assertive vinaigrette is the ideal accompaniment for this rich vegetarian gratin.
Pizza with a Sunny-Side-Up Egg and Herb Garden Pesto
This pesto pizza can also be served for breakfast.
Seared Scallops with Celery and Golden Raisin Salad
Look for fresh scallops that are labeled as dry-packed, which are not treated with preservatives and have a lower water content than wet or "soaked" scallops. Seasoning scallops just before cooking also ensures that they stay dry.
We used lemon sole, a flaky, mild-tasting white fish. At the market, look for flat fish such as sole or flounder; Pacific-caught are the most sustainable. Tilapia works well, too. Serve it with steamed new potatoes and sauteed spinach.
Cinnamon Poached Apples with Toasted Walnuts
A snack you make ahead such as this one will help you feel satiated until your next meal.