Thanks to P for the inspiration.
This dish is extremely quick to prepare if you have the right equipment (a mandolin or julienne tool) and 100% doable on a weekday. Took me about 15 minutes, healthy, tasty, and very presentable.
For the Salmon
1/3 lb salmon per person, fillet, non farmed
5 spice powder
berbere spice mixture or a [...]

Served with Zuni Cafe Zucchini Pickles and lettuce from our organic container garden.
I make this salad in several variations, the classic being with croutons, romaine lettuce anchovies and the dressing.
Here’s the recipe for homemade caesar salad dressing.
3 anchovies, minced finely
3 cloves garlic, minced finely
3 tsp capers, rinsed lightly and minced
1 T whole grain mustard
2 T [...]

A few days ago, I was browsing around Saveur for some ideas on using up excess zucchini, cucumber, etc from my farm shipment. They have a seasonal produce guide which provides brief descriptions of fruits/vegetables, such as how to pick good ones, typical uses, seasonality, etc.
And lo, I found a solution for not only the [...]

Feel free to improvise the dairy combo in this; I used what I had on hand–full cream or whole milk would suffice, or you can combine skim and sour cream, whatever you have around.
For two
150 grams rigatoni
1 cup milk
2 T creme fraiche
1/2 tsp Italian dried herbs (basil, oregano, thyme, any combo thereof)
2-3 [...]

Yesterday we had some new friends over for dinner, and I planned the menu while starving after my morning yoga class. I resurrected the tomato soup (tomato soup recipe) I always make (but haven’t for about a year), took a hint from a restaurant we went to recently and constructed a fried-chicken breast nuggets dish [...]

The recipe is here; I swapped out the ricotta for sheep’s ricotta, which I do whenever possible as a recipe calls for ricotta, swapped the mozzarella for a semi firm american cheese - Wagon Wheel also known as “batch” from cowgirl creamery, and swapped the sour cream in the crust for creme fraiche from cowgirl [...]

Prosciutto wrapped Pluot
Simple–great fruit, slices of it, wrapped in very thin prosciutto, paired with a soft cheese like burrata in this case, or seasoned ricotta (season with olive oil or flavored olive oil, salt, pepper), drizzled with aged balsamic vinegar.
Halibut on Truffled Corn
I’ve made this as an appetizer as well, and substituted asparagus shavings steamed [...]

Miso marinated fish
For the slaw:
1/2 fuji or other firm apple
mixed or “rainbow” microgreens, washed & dried
2 large red radishes
gomashi or sesame seeds & coarse salt
brown rice vinegar
toasted sesame oil
Julienne the apple and radishes. Whisk the gomashi, vinegar, and oil together to make a light dressing. Mix everything together just before serving.

Southern Biscuits
Make your biscuit dough and shape them and get them in the oven before starting the omlette, assuming you are not world’s slowest prep artist.
4 eggs, whisked with salt & fresh cracked pepper
1/4 small onion, sliced lengthwise thinly
2 small French red fingerling potatoes, about 3-4 oz, diced/small cubes
1/2 T butter
1 inch block of gruyere [...]

Broccoli Slaw Sesame Salad
1 stalk broccoli, stem only
1 small bunch mizuna, about 20 stems of different sizes
2 spring carrots, medium-small
2 radishes
1 1/2 tsp toasted sesame oil
2 tsp seasoned rice vinegar
1/2 tsp gomashi
1tsp black sesame seeds
Wash all vegetables and peel the carrots as well as any easy areas of the broccoli stem. Cut both into julienne [...]