cup grated cup grated Parmigiano-Reggiano Parmigiano-Reggiano or Pecorino Romano cheese, a couple of handfuls, plus some to pass at the table or Pecorino Romano cheese, a couple of handfuls, plus some to pass at the table

1.

pint pint grape tomatoes grape tomatoes

1.

12-ounce sack triple-washed 12-ounce sack triple-washed baby spinach baby spinach .

cup store-bought cup store-bought pesto pesto

Bring a medium pot of water to a boil, salt it, and cook the pasta just shy of al dente-about 5 minutes. Drain and reserve.

While the pasta works, preheat a large soup pot with the oil over medium-high heat. Add the sliced onion, red pepper flakes, garlic, salt, and pepper and cook, stirring frequently, for 4 to 5 minutes, until the onions are tender and golden. Add the chicken stock and bring it up to a boil, then turn down the heat to medium low and simmer while you make the chicken dumplings.

In a mixing bowl, combine the ground chicken, basil, parsley, egg white, grated onion, lemon zest, grated cheese, and a little salt and pepper. Mix well. Using a serving spoon, scoop out a walnut-size spoonful of the chicken mixture, then use a second serving spoon to push the chicken mixture off the first spoon into the simmering stock. Repeat this with the rest of the chicken mixture, working as quickly as you can to get all the balls into the stock. Shake the pan in order to settle the chicken dumplings into the stock. Cover and cook the dumplings for 5 minutes. Add the tomatoes, pasta, and spinach to the soup and cook for 2 minutes more. Ladle the soup into serving bowls and top each bowl with a dollop of the pesto and more grated cheese.

EXPRESS LANE SHOPPING LIST.

- [image]1 package ground chicken breast meat ground chicken breast meat (1 pounds is the average weight) (1 pounds is the average weight) - [image]1 bunch fresh basil basil - [image]1 pint grape tomatoes grape tomatoes - [image]1 12-ounce sack triple-washed baby spinach baby spinach - [image] cup good-quality pesto pesto, from the refrigerated section of the supermarket And make sure you have the following On Hand: - Salt - Short-cut pasta - EVOO - Onion - Red pepper flakes - Garlic - Black pepper - Chicken stock - Flat-leaf parsley - Egg - Lemon - Parmigiano-Reggiano or Pecorino Romano cheese

Fish Tacos with Avocado Dressing This dish is preventative medicine; it prevents one from ordering and pigging out on bad Mexican-style take-out food. If you make this instead you won't end up feeling too fat or too full.

4 SERVINGS.

9.

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

1.

teaspoon teaspoon chili powder chili powder, palmful

Zest and juice of 2 limes

Salt

4.

fresh fresh halibut steaks halibut steaks or fillets, 6 to 8 ounces each or fillets, 6 to 8 ounces each

1.

large yellow large yellow onion onion, chopped

3.

large large garlic cloves garlic cloves, chopped

1.

jalapeno pepper jalapeno pepper, seeded and chopped

Black pepper

1.

10-ounce box 10-ounce box frozen corn kernels frozen corn kernels .

cup cup chicken stock chicken stock

1.

romaine heart romaine heart, shredded .

cup fresh cup fresh cilantro leaves cilantro leaves, a generous handful, coarsely chopped

2.

ripe ripe Hass avocados Hass avocados

2.

tablespoons tablespoons red wine vinegar red wine vinegar (2 splashes-eyeball it) (2 splashes-eyeball it)

A couple shakes of hot sauce hot sauce, to taste (optional)

12.

6-inch soft 6-inch soft flour tortillas flour tortillas

In a shallow dish, combine 2 tablespoons of the EVOO, the chili powder, the juice of 1 lime, and a little salt. Add the halibut and coat with the mixture. Let the fish marinate while you start the corn.

Preheat a large skillet over medium-high heat with 2 tablespoons of the EVOO, twice around the pan. Add the onions, garlic, jalapeno, and a little salt and pepper. Cook for about 3 minutes, stirring frequently. Add the corn and chicken stock, bring it up to a bubble, then continue to cook for 2 minutes. Put the romaine and cilantro in a salad bowl, transfer the hot corn mixture to the bowl, and mix them together so the heat from the corn wilts the romaine. Wipe the skillet clean and return it to the stovetop over medium-high heat with 2 tablespoons of the EVOO. Once hot, add the halibut to the skillet and cook it on each side for 4 to 5 minutes, or until cooked through. Flake the fish into large chunks with a fork, then add it to the bowl with the corn and romaine.

While the fish is cooking, make the avocado dressing. Cut all around the ripe avocados down to the pit. Twist and separate the halved fruit. Remove the pit with a spoon, and then use a spoon to scoop the flesh into the bowl of a food processor. Add the zest of the 2 limes and the remaining juice of 1 lime to the food processor. Add the red wine vinegar and some salt. With the machine running, stream in the remaining 3 tablespoons of EVOO and a couple of shakes of hot sauce. Stop the processor, taste the dressing, and adjust the seasonings with more salt, pepper, and hot sauce to taste.

Wipe out the skillet you cooked the halibut in. Place it over high heat and blister the tortillas in the dry pan for a few seconds on each side. As you remove them from the pan have a clean kitchen towel handy to wrap them in and help keep them warm and soft. You can also simply wrap the tortillas in a barely damp kitchen towel and heat them in the microwave until they are warm and supple.

To assemble, arrange a pile of the halibut-corn-romaine mixture on a warm tortilla, top it with a spoonful of the avocado dressing, wrap, and roll it up. Eat and enjoy.

EXPRESS LANE SHOPPING LIST.

- [image]4 fresh halibut steaks halibut steaks or fillets, 6 to 8 ounces each or fillets, 6 to 8 ounces each - [image]1 jalapeno pepper jalapeno pepper - [image]1 romaine heart romaine heart - [image]1 bunch fresh cilantro cilantro - [image]2 ripe Hass avocados Hass avocados - [image]1 package 6-inch soft flour tortillas flour tortillas And make sure you have the following On Hand: - EVOO - Chili powder - Limes - Salt - Onion - Garlic - Black pepper - Frozen corn kernels - Chicken stock - Red wine vinegar - Hot sauce (optional)

Spanish-Style Chicken with Mushroom-Chorizo Sauce and Butter-Herb Spani-Spuds This is a real-deal, square meal (that is, one you might find in a restaurant on a square in Barcelona!).