Fish

Can be prepared in 45 minutes or less.

In doubling or tripling this recipe, you can put all the ingredients for the dressing into a blender (cutting the amount of garlic in half) for a quick whirl. Store the dressing in a screw-cap jar until the salad is ready to be tossed. The flavor is the same, but the texture of the dressing is creamy and looks less attractive on the romaine.

Swordfish, halibut or sea bass fillets are also delicious here.

Can be prepared in 45 minutes or less.

Although we feature smoked fish in this chowder, the recipe works equally well with fresh fillets of such white fish as cod, haddock, halibut, or snapper.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less. Dried mixed salad herbs, found in the spice section of the supermarket, can substitute for herbes de Provence, the French seasoning.

Canned tuna sparked with lemon and capers creates a superb sauce that complements many pasta shapes — penne, shells, or linguine, to name only a few. I prefer solid-pack tuna in olive oil for the best flavor and texture. I sometimes add a small handful of unpitted black olives — Kalamata or Gaeta — and a large, ripe tomato, seeded and diced, for a delicious variation. Italians would never serve cheese with fish, but you have my permission to break the rules!

Begin by offering crisp breadsticks with roasted red peppers, black olives and marinated artichoke hearts on a bed of arugula. Follow the stew with apple pie.