medium starchy medium starchy potatoes potatoes, such as Idaho, peeled

2.

quarts quarts chicken stock chicken stock

1.

14-ounce can 14-ounce can petite-diced tomatoes petite-diced tomatoes, drained

A handful of flat-leaf parsley flat-leaf parsley, finely chopped

Crusty bread, for dunking and mopping

Heat a medium soup pot or deep-sided skillet over medium-high heat. To the hot pan add a drizzle of EVOO and the bacon. Cook the bacon until brown and crisp. Remove the bacon to a paper towellined plate and reserve. Drain off all but 2 tablespoons of the remaining fat and add the chopped celery. While the celery cooks over medium heat, peel the carrots, then lay them flat on a cutting board. Hold each carrot at the root end and use the vegetable peeler to make long, thin strips. Chop the thin slices into small carrot bits or chips -inch wide. Add the chips to the celery and stir. Cut the leeks lengthwise and then into -inch half moons. Place the sliced leeks in a colander and run them under cold water, separating the layers to wash away all the trapped grit. When the leeks are clean, shake off the water and add to the celery and carrots. Stir the veggies together, add the bay leaf, and season with salt and pepper. While the leeks cook until wilted, 3 to 4 minutes, slice the potatoes.

Cut each potato into thirds crosswise. Stand each potato third upright and slice it thinly. The pieces will look like raw potato chips.

Add the stock to the vegetables and bring to a boil. Reduce the heat and add the potatoes and tomatoes. Cook for 8 to 10 minutes or until the potatoes are tender and starting to break up a bit. Add the reserved bacon and parsley and stir. Adjust the seasonings. Serve immediately with the crusty bread.

EXPRESS LANE SHOPPING LIST.

- [image]3 leeks leeks - [image]1 loaf crusty bread crusty bread And make sure you have the following On Hand: - EVOO - Bacon - Celery - Carrots - Bay leaf - Salt and black pepper - Potatoes - Chicken stock - Canned diced tomatoes - Flat-leaf parsley

MEALS FOR THE NOT TOO TOO TIRED TIRED.

These are menus that involve some chopping, but not a lot of attention. They are low-stress and, like a food version of low-impact aerobics, these meals will help you keep your kitchen skills honed without breaking a sweat. Some of my favorites in this section include the Veal Sausage and Broccoli Rabe with Pasta and Sicilian Spaghetti with Fennel and Onion. (See a pattern here?) On the lighter side, check out the Teriyaki Chicken with Warm Ginger-Carrot Slaw or the Fabulous Baked Fish and Asparagus Spears.

Super Herbed Sauteed Salmon with Creamy Leeks and Bacon Try halibut, mahi-mahi, or tilapia in this recipe, too. Leeks and bacon are so delish ... add some fish and they become good for you, too.

4 SERVINGS.

3.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil) (extra-virgin olive oil)

6.

bacon slices bacon slices, coarsely chopped

3.

large large leeks leeks, superdark green parts and roots discarded

2.

large large garlic cloves garlic cloves, finely chopped .

teaspoon teaspoon dried thyme dried thyme (eyeball it) (eyeball it)

1.

large pinch of large pinch of red pepper flakes red pepper flakes

Salt and and black pepper black pepper .

cup cup white wine white wine, a few good glugs (eyeball it) 1.

cups cups chicken stock chicken stock .

cup cup half-and-half half-and-half or heavy cream (eyeball it) or heavy cream (eyeball it)

4.

6-ounce portions 6-ounce portions salmon fillet salmon fillet, skin removed .

cup fresh cup fresh flat-leaf parsley flat-leaf parsley, chopped, a couple of handfuls

3.

sprigs fresh sprigs fresh dill dill, chopped

Zest of 1 lemon

Crusty bread to pass at the table to pass at the table

Preheat a large skillet over medium heat with 1 tablespoon of the EVOO, once around the pan. Add the chopped bacon and cook, stirring every now and then, until crisp, about 2 to 3 minutes. While the bacon is getting crisp, get the leeks ready.

To clean the leeks, cut each in half lengthwise, then thinly slice each half into half moons. Fill a large bowl with cold water, transfer the sliced leeks to the water, swish and swoosh the leeks around in the water, and then let them sit without messing with them for a minute. Using your hands, skim the leeks from the water without disturbing the grunge that has settled to the bottom. Drain the leeks thoroughly, feeling them for grit. If you feel some, repeat the cleaning process with a clean bowl of water. Don't forget to thoroughly wipe off your cutting board after chopping the leeks, otherwise the next thing you chop on the board will have sand and grit in it.

Once the bacon is crisp, remove it from the skillet to a paper-towel-lined plate and reserve. Don't wipe the skillet out; there is lots of bacon flavor in there. Return the skillet to the stovetop over medium heat and add the leeks, half the garlic, the thyme, red pepper flakes, salt, and pepper and cook, stirring occasionally, for 3 minutes. Add the white wine and cook for 1 minute, then add the chicken stock and half-and-half or heavy cream. Bring the mixture up to a simmer, then turn down the heat to medium low. Simmer the mixture for about 10 to 12 minutes, until tender and creamy.

While the leeks are cooking, start the salmon. Season the salmon on all sides with some salt and pepper. On a plate, combine the parsley, dill, the remaining garlic, and the lemon zest. Gently press one side of each salmon fillet into the herb mixture. Preheat a medium or large nonstick skillet over medium heat with the remaining 2 tablespoons of EVOO. Once the oil is hot, add the salmon fillets herb side down. Cook the salmon about 2 to 3 minutes on the herb side, then turn the heat up to medium high, flip the salmon, and continue to cook for 4 to 5 minutes, or until cooked through.

Add the reserved crispy bacon to the leeks and stir to combine. Divide the leeks among 4 serving plates. Top each pile of leeks with a portion of the salmon. Cut the lemon into wedges and squeeze the juice over the fish. Serve with some crusty bread on the side.

EXPRESS LANE SHOPPING LIST.

- [image]3 large leeks leeks - [image]4 6-ounce portions salmon fillet salmon fillet - [image]1 bunch fresh dill dill - [image]1 loaf crusty bread crusty bread And make sure you have the following On Hand: - EVOO - Bacon - Garlic - Dried thyme - Red pepper flakes - Salt and black pepper - White wine - Chicken stock - Half-and-half or heavy cream - Flat-leaf parsley - Lemon

Fillets of Sole Francese and Lemon-Basil Pasta SO easy! TOO delish! I make Chicken Francese all the time, but this recipe for Sole Francese is actually based on a fish sandwich served at The Algonquin on Lake George, New York. I have been eating this fish there, dockside in the summer sun, for more decades than I care to acknowledge. (See you there next year!)

4 SERVINGS.

Salt

1.

pound pound long-cut pasta long-cut pasta, such as vermicelli or spaghetti

4.