Juice of lemon

Preheat the oven to 400F.

Heat a large ovenproof nonstick skillet on the stovetop over medium heat. Add 1 tablespoon of the EVOO to the pan, once around the pan. Add the fennel seeds, garlic, and shallots to the pan and cook for 2 minutes.

Rinse the fish fillets and pat them dry. Season the fish with salt and pepper, and set aside.

In a small bowl, combine the capers, tomatoes, the remaining tablespoon of EVOO, the balsamic vinegar, basil, and clam juice. Add the mixture to the skillet and cook for 2 to 3 minutes. Slide the fish fillets into the pan. Spoon the sauce over the fish and transfer the skillet to the oven. Bake the fish for 15 minutes, or until cooked through, adding the bread to the oven to warm through for the last minute or two.

While the fish cooks, boil the asparagus in an inch of water for 3 minutes, then drain and dress it with a little lemon juice and a pinch of salt.

Serve the fish with lots of juice for mopping up with crusty bread and the asparagus spears alongside.

EXPRESS LANE SHOPPING LIST.

- [image]2 pounds haddock fillets haddock fillets - [image]1 bunch fresh basil basil - [image]1 8-ounce bottle clam juice clam juice - [image]1 loaf crusty bread crusty bread - [image]1 pound thin asparagus asparagus And make sure you have the following On Hand: - EVOO - Fennel seeds - Garlic - Shallot - Salt and black pepper - Capers - Canned diced tomatoes - Balsamic vinegar - Lemon

Teriyaki Chicken with Warm Ginger-Carrot Slaw This dinner is full of antioxidants, low in fat, high in fiber, and huge on flavor. Can you get anything better for you than that? Plus, you won't find this one on any take-out menu.

4 SERVINGS.

1.

pounds pounds chicken breast cutlets chicken breast cutlets

cup cup teriyaki sauce teriyaki sauce

4.

tablespoons tablespoons vegetable oil vegetable oil (eyeball it) (eyeball it)

1.

rounded tablespoon rounded tablespoon grill seasoning grill seasoning, such as McCormick's Montreal Steak Seasoning (eyeball it in your palm)

1.

small small Savoy cabbage Savoy cabbage, about 1 pounds

1.

bunch bunch scallions scallions, trimmed

1.

cup cup snow peas snow peas, a couple of handfuls .

cup cup honey honey (eyeball it) (eyeball it)

3.

tablespoons tablespoons cider vinegar cider vinegar (eyeball it) (eyeball it)

3.

tablespoons tablespoons pickled ginger pickled ginger, drained and thinly sliced (found on the Asian foods aisle)

2.

cups shredded or julienned cups shredded or julienned carrots carrots

Salt and and black pepper black pepper

In a large plastic food storage bag, combine the chicken cutlets with the teriyaki sauce, 2 tablespoons of the oil, and the grill seasoning. Close the bag and press to coat the chicken evenly. Let the chicken stand for 15 minutes.

Preheat an outdoor grill or indoor grill pan or skillet to medium high.

Cut the cabbage into quarters and cut away the core. Shred the cabbage with a knife and set it aside. Cut the scallions into 3-inch lengths, then pile them lengthwise and julienne them into thin strips. Pull the threads from the ends of the snow peas and julienne them into thin strips, lengthwise, like the scallions.

Drizzle the honey into a small bowl. Add the vinegar and combine with a fork. Pat the chicken cutlets dry and place them on the grill or grill pan (or into a hot skillet) and cook for 3 minutes on each side.

Heat a nonstick skillet over high heat. Add the remaining 2 tablespoons of oil, twice around the pan. Add the pickled ginger and the carrots and stir-fry for 2 minutes. Add the cabbage and stir-fry for 2 minutes more. Fluff and toss the veggies with tongs so they stay dry and crisp while cooking. Add the scallions and snow peas and stir-fry for another minute. Add the honey and vinegar combination, pouring it all around the pan in a slow stream. Cook the liquids down for 30 seconds, then turn off the heat. Continue to toss the slaw and season it up with salt and pepper to taste.

Thinly slice the chicken on the diagonal. Mound up one fourth of the slaw on each plate and place the sliced chicken alongside, edging its way up the slaw salad. Serve immediately.

EXPRESS LANE SHOPPING LIST.

- [image]1 pounds chicken breast cutlets chicken breast cutlets - [image]1 small bottle teriyaki sauce teriyaki sauce - [image]1 small Savoy cabbage Savoy cabbage, about 1 pounds - [image]1 bunch scallions scallions - [image]8 ounces snow peas snow peas, a couple of handfuls - [image]1 small jar pickled ginger pickled ginger (found on the Asian foods aisle) (found on the Asian foods aisle) - [image]1 10-ounce sack shredded or julienned carrots carrots or peel and shred 4 medium carrots from your On Hand supply or peel and shred 4 medium carrots from your On Hand supply And make sure you have the following On Hand: - Vegetable oil - Grill seasoning - Honey - Cider vinegar - Salt and black pepper

Chicken with Leek and Lemon-Poppy Muffin Stuffin' with Pucker-Up Pan Gravy Broth This is one of my fancy fake-out meals. It looks like it came out of an Asian-influenced bistro, but the difference between your Express Lane receipt and your dinner check, not to mention the prep time, is substantial.

4 SERVINGS.

2.

medium medium leeks leeks

2.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil), twice around the pan (extra-virgin olive oil), twice around the pan

4.

tablespoons ( stick) tablespoons ( stick) butter butter

2.

celery ribs celery ribs with leafy tops, chopped with leafy tops, chopped

4.