Lately, I’ve been trying to add more fish to my daily roundup and because of its simplicity and lightness, this recipe fits nicely. Honestly, it is a bit embarrassing to even call it a recipe, since it couldn’t be easier or faster to get on the table. However, isn’t that what we all want…quick, super simple AND tasty. This will not disappoint.

Although I use sea bass here, you can actually use most any firm, white fish, the choice is yours. Just use what you like or whatever is fresh and available. They are all equally delicious and quite suitable to this preparation.

INGREDIENTS
4 sea bass filets
1 Tbs. olive oil
1 Tbs. butter
kosher salt
fresh ground pepper
mango salsa (store bought is fine)

DIRECTIONS
First, preheat a pan with the olive oil and the butter. Then, pat the filets dry with a paper towel and season them with the salt and pepper.

Next, sautè the filets 2-3 minutes per side, depending on their size and thickness. Remove to a platter and immediately squeeze some lime juice over each filet. Top with the mango salsa, a sprinkling of parsley (forgot that in the picture!) and serve with a simple side salad. That’s it, you’re done!

My preference here is an arugula salad, lightly dressed with good olive oil, a squeeze of lemon and some salt and pepper. That’s it, easy, beautiful and quite tasty…and best of all no guilt!

I just love this recipe, it’s clean, tasty and easy! Additionally, it’s quite versatile. Use it as a dip with tortilla chips, a yummy condiment with fresh grilled fish or as a simple side with grilled chicken. And, truth be told, I’ve been known to have just a small bowl of this as a snack. It really is a great recipe, as I said…healthy, tasty and easy, you just can’t go wrong with this one!

INGREDIENTS
1 mango, peeled and diced
1/2 cup peeled, seeded, diced english cucumber
1 Tbs. finely chopped jalapeño
1/3 cup diced red onion
juice & zest of 1 lime
1/3 cup roughly chopped cilantro

DIRECTIONS
Combine all ingredients, add salt & pepper to taste. Serve cold with either tortilla chips or as a side/topping for your favorite fish. If you prefer your salsa with a bit more kick, keep the jalapeño seeds, if not, discard the seeds. Also, if your lime doesn’t seem juicy enough, feel free to add more if it seems too dry.

Here is a terrific, week-night meal, that definitely does not disappoint. Additionally, it is also quite suitable as a company worthy meal. So, what’s not to love about a quick, healthy, one pan meal, that honestly, comes together in minutes?! Conveniently, you can also prepare this earlier in the day and pop it in the oven when ready.

INGREDIENTS
2 15.5-ounce cans cannellini beans or any small white bean, rinsed
1 pint grape tomatoes
4 sprigs fresh thyme, plus more for garnish
4 sprigs fresh rosemary, optional
2 garlic cloves, smashed
1/4 tsp. crushed red pepper
2 Tbs. olive oil
kosher salt and fresh ground black pepper
8 bone-in, skin-on chicken thighs

DIRECTIONS
Preheat oven to 425º.
First, combine the beans, tomatoes, thyme, rosemary, garlic, one tablespoon of the olive oil, 1/2 teaspoon of salt and 1/4 teaspoon of the pepper. Stir to fully combine and coat the beans and tomatoes. Pour the mixture into a large cast iron skillet or any large baking dish.

Next, pat the chicken dry and then place the pieces on top of the bean mixture, skin-side up. Then, rub the chicken with the remaining tablespoon of oil and season with kosher salt and fresh ground black pepper. Additionally, if you like a bit more of a kick, sprinkle the chicken with a pinch more of the crushed red pepper.

Finally, roast the chicken until it is golden brown and cooked through. That should be approximately 35 to 45 minutes, depending on the size of your chicken thighs. If the top of the chicken doesn’t brown as much as you would like, put them under the broiler for a minute or two, until you get the browning that you like.

NOTES
Just an aside, the herbs can be swapped out, depending on what you have on hand. The one staple that I rely on with this recipe is thyme, and rosemary would be my second choice. Even if you don’t have the fresh herbs, still make it without them and I assure you that it will still be delicious. However, with the fresh herbs, it is a bit better.

If you’re looking for a healthy, tasty and easy appetizer, this should be your new go to recipe. This comes together in minutes and can be served as an actual spread with crackers or as a dip. However, if you’re feeling “fancy” and looking to impress a bit, you could use it in cucumber cups, as shown in the photo above. They make a great presentation, they’re an easy, no mess, finger food and are definitely a healthy, low carb option.

INGREDIENTS
1/4 – 1/2 lb. smoked salmon, chopped
2 Tbs. grated onion or finely chopped
1 1/2 Tbs. fresh dill, chopped
2 Tbs. sour cream
1 Tbs. plain greek yogurt
1 Tbs. capers
2 tsp. fresh lemon juice
fresh ground pepper, to taste

DIRECTIONS
Combine all ingredients, mix well and serve with pumpernickel squares, crackers or some nice crunchy crostini.

CUCUMBER CUPS
1-2 English cucumbers
Cut the cucumber into 1″ pieces, then, using a melon baller (a 1/2 teaspoon measuring spoon works well too) , scoop out the center of the cucumber to form a ‘cup’ for the salmon. Lightly salt the cucumber cups and turn upside down on a paper towel for 10-15 minutes. Finally, when fully drained, fill the ‘cups’ with the salmon spread, arrange on your platter and serve with a little garnish of dill fronds.

In the Italian world, this is better know as Pasta e Fagioli. Regardless of what you call this, it is a wonderful, hearty soup, that takes very little time to put together and tastes like you have spent hours making it. Needless to say, this is recipe that I always want to have in my repertoire. Tasty and not time consuming…how do you not love that? Ultimately, this is an excellent recipe and is authentic, quick and quite delicious. Please give it a try and let me know how you like it.

INGREDIENTS
1 cup canned white kidney beans (small white northern beans, navy beans, all work here…your choice)
2 Tbs. extra virgin olive oil
2 oz. pancetta, minced
1 yellow onion, finely chopped
2 clove garlic, minced
2 1/2 cups San Marzano whole tomatoes, hand crushed
pinch of red pepper flakes or more, if you like a good kick!
kosher salt and fresh ground pepper, to taste
4-6 cups chicken stock
2/3 cup (7 oz.) orecchiette, ditalini or other small dried pasta
freshly grated pecorino or Parmesan cheese
parmesan rind, if you have one in the freezer

DIRECTIONS
First, in a dutch oven over medium-low heat, warm the olive oil. Then, add the pancetta, onion and garlic to the pan and sauté slowly, stirring until the onions are translucent, about 10-12 minutes. Next, add the tomatoes, red pepper flakes, and salt & pepper to taste.

Then, simmer for about 20 minutes. Do take the time to do this 20 minute simmer, as a result, it really concentrates the flavors, gives the soup depth and that is what you want for a tasty, end product.

Next, add the beans and stock (add more stock if you prefer a soupier consistency) and then, simmer for another 30 minutes. Above all, do take the time for the simmering, it definitely makes a big difference in the final flavor.

Then, add the pasta to the soup and simmer until the pasta is done, about 10-12 minutes. At the same time, add the parmesan rind, if you are using it. he timing here depends on the pasta shape and make sure you check the directions on the pasta that you choose.

Finally, when ready to serve, ladle the soup into a bowl, sprinkle with freshly grated cheese, and serve with a crusty bread or some homemade crostini and a simple salad.

Focaccia is really just a scaled down version of pizza. Although I would define this more as a flavored flatbread, you can call it what you wish. However, please, do yourself a favor and just try this! The toppings on a focaccia are not the main focus, though they do impart wonderful and essential flavorings. The highlight here is on the simplicity of the bread itself. And isn’t that what we all love about authentic Italian food? Using the best ingredients you can find, use very few of them and then produce an insanely tasty product. Well, my friends, this recipe hits that spot. I think you will fall in love, with your first bite.

To keep things really simple, you could go to a good pizza spot and buy their dough. Alternatively, you can use my  pizza dough recipe, which is super quick, easy and reliable. Please note, that this is not a big, fluffy, piece of bread. Therefore, there are many options when serving. For example, it is wonderful as a stand-alone snack or served alongside a meal. Additionally, and my personal favorite, I prefer it sliced thinly and served as an appetizer, with cocktails.

INGREDIENTS
1 round of dough
4-5 small shallots, thinly sliced
8-10 kalamata olives, pitted and halved
3-4 sprigs fresh rosemary, stripped from stems
1/2 tsp. each, kosher salt and fresh ground pepper
pinch of crushed red pepper
5 Tbs. extra virgin olive oil
1/2 tsp. Maldon salt

DIRECTIONS
Preheat oven to 425º
In a small bowl, combine the shallots, rosemary, 3 1/2 tablespoons of the oil, salt and pepper. Mix well, breaking up the shallot rings and set aside. Meanwhile, preheat a 12″ cast iron skillet (or any heavy, ovenproof skillet) either on top of the stove or in the preheating oven. Next, roll out the pizza dough to approximately a 10″ round.

Then, when the skillet is hot, remove from the heat and add the remaining 1-1/2 tablespoons of oil. When the oil is shimmering, carefully lay the rolled-out dough in the pan. Finally, using your fingertips, make multiple indentations in the dough and spread the shallot mixture on top. Bake in the upper third of the oven for about 20-25 minutes or until browned on top. Finally, remove from the oven, immediately add a sprinkling of the Maldon salt and let cool for about ten minutes, before slicing.

Have an overabundance of cherry tomatoes and need a quick, tasty vegetable? Then you will love this recipe. I hope it will become a staple in your “get it on the table quickly” lineup. Even if some of your tomatoes have started to shrivel, don’t despair, they will still taste delicious! Although it is a quick weeknight veggie, it is also a great choice for company meals and goes well with almost any meat or fish dish.

INGREDIENTS
assortment of heirloom cherries or what you have on hand (half them if they are on the large size)
small drizzle of extra virgin olive oil
kosher salt
fresh ground pepper
fresh flat leaf parsley, chopped
fresh basil, julienned

DIRECTIONS
Preheat skillet on medium heat, add the oil, tomatoes, salt and pepper. Sauté for 2-3 minutes or until tomatoes are blistered. Then, take off the heat and add the herbs, toss to coat, check for seasonings and serve.

That’s it…easy, tasty and healthy. Give it a try and let me know how you like it.

VARIATIONS
Although I prefer the simplicity of the recipe as is, you could certainly add some extras if you wish. Some of the add-ins that I have tried are toasted pine nuts, sliced shallots, a minced garlic clove and/or crumbled cheese. All with great results. However, you don’t have to stop there, get creative and let me know your favorites.

Lately I have been trying to focus a bit more on healthy meals. Ironically, in the mail last week, was a recipe from a very good friend, who also happens to be an incredibly good cook. She sent me this to try and promised it was not only delicious, but a snap to make and of course quite healthy.

Now, it’s not that I don’t trust her, but I have not been the biggest fan of salmon. Although I do try to have it occasionally because I know it is so good for you. So for you Marty, I made it tonight and you were spot on, I loved it and I highly recommend it. Sometimes you just have to go on good faith and trust that good friends won’t disappoint!

PS, a little update since I first posted it back in 2018, this has definitely become one of my all-time favorite quick, healthy meals.

INGREDIENTS
4 boneless salmon fillets
kosher salt & fresh ground pepper, to taste
1 leek, well trimmed, white part only
1 pint cherry tomatoes
3 Tbs. olive oil
2 Tbs. lemon juice
2-3 Tbs. julienned fresh basil or flat leaf parsley

DIRECTIONS
The salmon should be at room temperature, check for bones (remove with tweezers if you find any) and sprinkle with salt and pepper. After trimming the leek, slice down the middle, submerge in a bowl of water and swish around to rinse away any sand particles. Then, remove from water, pat dry with a towel, slice into thin strips and finely chop. You should have at least 1/3 cup. Slice the cherry tomatoes in half. I prefer to slice them on the diagonal, no particular reason, other than I think they look better on the diagonal.

Heat 2 Tbs. of the oil in a nonstick skillet over moderate heat and add the salmon, skin side up. Cook for 2-3 minutes before turning. Cook on the second side for 2-3 more minutes (depending on how well done you prefer) and then transfer to a warm platter. Add the remaining oil to the skillet, then add the tomatoes, leeks, salt, pepper and lemon juice. Cook for 2-3 minutes, pour the mixture over the salmon, sprinkle with the basil and serve.

This is so quick, easy and tasty. Please give it a try and let me know how you like it.