MISO-GLAZED SEA BASS WITH ASPARAGUS

SERVES4

• ACTIVE TIME:10 MIN
• START TO FINISH:25 MIN.

• 2 tablespoons white miso (fermented soybean paste; not sweet or labeled "saikyo")
• 1 1/2 teaspoons sugar
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon water
• 1/8 teaspoon black pepper
• 1 lb medium asparagus, trimmed
• 2 teaspoons olive oil
• 4 (5- to 6-oz) sea bass fillets with skin (1 inch thick)

• GARNISH:

  lemon wedges

• Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan.
• Whisk together miso, sugar, lemon juice, water, and pepper in a bowl.
• Toss together asparagus, oil, and a pinch of salt in a large bowl.
• Arrange fish, skin sides down, in baking pan and spread miso mixture evenly on top. Arrange asparagus in 1 layer around fish and broil 5 to 6 inches from heat until fish is just cooked through and asparagus is crisp-tender, 8 to 12 minutes.

PENNE WITH PEA PESTO

SERVES4 TO 6

• ACTIVE TIME:10 MIN
• START TO FINISH:20 MIN

• 1 (10-oz) package frozen peas
• 2 large garlic cloves
• 1/2 cup pine nuts (2 oz)
• 1/2 cup grated Parmigiano-Reggiano plus additional for serving
• 1/3 cup olive oil
• 1 lb penne

• Cook peas on the stove or in a microwave according to package directions, then drain well.
• With food processor running, drop in garlic and finely chop. Turn off motor and add peas, nuts, cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper, then process until finely chopped. With motor running, add oil, blending until incorporated.
• Meanwhile, cook pasta in a large pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
• Toss pasta with pea pesto and thin as desired with reserved cooking water. Season with freshly ground pepper.

MAHIMAHI WITH CHARRED ONION, TOMATOES, AND TAPENADE VINAIGRETTE

SERVES4

• ACTIVE TIME:10 MIN
• START TO FINISH:25 MIN

• 1 medium red onion, cut lengthwise into 1/2-inch-thick wedges
• 3/4 lb cherry tomatoes
• 6 tablespoons olive oil, divided
• 4 (6-oz) skinless mahimahi fillets (1 inch thick)
• 1 tablespoon red-wine vinegar
• 2 teaspoons black or green tapenade (olive paste)

• ACCOMPANIMENT:

  plain or parmesan couscous

• Preheat broiler and line a large shallow baking pan with foil.
• Toss onion and tomatoes with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in lined baking pan, then spread evenly in one half of pan.
• Pat fish dry and sprinkle with 1/4 teaspoon each of salt and pepper, then arrange, skinned side down and spaced apart, next to vegetables in other half of pan. Drizzle fish with 1 tablespoon oil and broil 4 to 6 inches from heat until vegetables are charred and slightly wilted and fish is just cooked through, 12 to 15 minutes.
• Meanwhile, whisk together vinegar, tapenade, 1/4 teaspoon pepper, and remaining 2 tablespoons oil.
• Serve fish and vegetables over couscous. Stir pan juices into vinaigrette and drizzle on top.

MUSTARD-CRUSTED PORK WITH CARROTS AND LENTILS

SERVES 4

• ACTIVE TIME:10 MIN
• START TO FINISH:35 MIN

• 1 lb precut fresh carrot sticks
• 5 1/2 tablespoons olive oil, divided
• 1 (1 1/4-lb) pork tenderloin
• 2 tablespoons Dijon mustard, divided
• 1/4 cup fine dry bread crumbs
• 2 garlic cloves, smashed
• 2 fresh thyme sprigs
• 2 (15-oz) cans lentils, rinsed and drained
• 2/3 cup reduced-sodium chicken broth

• Preheat oven to 425ºF with rack in middle.
• Toss carrots with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper in a shallow baking pan and roast while preparing pork.
• Pat pork dry and sprinkle with 1/2 teaspoon salt. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown pork all over, about 3 minutes total.
• Put pork on a work surface and brush with 1 tablespoon mustard. Stir together bread crumbs and 1/2 tablespoon oil, then press onto mustard on pork to form a crust.
• Transfer pork to pan with carrots and roast until carrots are browned and tender and an instant-read thermometer inserted into center of meat registers 140 to 145ºF, 15 to 22 minutes. Let pork stand 5 minutes; keep carrots warm, covered (or continue roasting if needed).
• While pork roasts, heat remaining 2 tablespoons oil with garlic and thyme in a small saucepan until fragrant, about 1 minute. Stir in lentils, broth, and remaining tablespoon mustard and cook until heated through. Season with salt and pepper and discard thyme. Serve pork with carrots and lentils.

LAMB CHOPS WITH SUN-DRIED TOMATO BUTTER

SERVES4

• ACTIVE TIME:15 MIN
• START TO FINISH:25 MIN

• 1 garlic clove
• 1/4 cup chopped sun-dried tomatoes packed in oil, drained
• 1/2 cup walnuts
• 1/4 teaspoon ground coriander
• 1/4 teaspoon cayenne
• 1 tablespoon chopped flat-leaf parsley
• 1/2 stick unsalted butter
• 1/2 teaspoon fresh lemon juice
• 8 rib lamb chops (3/4 inch thick; 2 lb)

• GARNISH:

  lemon wedges

• Mince and mash garlic to a paste with 1/4 teaspoon salt. Transfer paste to a food processor and pulse with sun-dried tomatoes, walnuts, coriander, cayenne, parsley, and 1/8 teaspoon black pepper until finely chopped. Blend in butter and lemon juice, then season with salt.
• Preheat broiler. Lightly oil rack of a broiler pan.
• Pat lamb chops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total), then broil on rack of broiler pan 4 to 5 inches from heat, turning once, 6 to 7 minutes total for medium-rare. Spread tomato butter over chops.

CHICKEN AND PARSNIP “FRIES” WITH SPICY VINEGAR

SERVES4

• ACTIVE TIME:10 MIN
• START TO FINISH:30 MIN

• 1 1/2 lb parsnips
• 3 tablespoons olive oil, divided
• 4 chicken breast halves with skin and bone (3 1/2 lb)
• 1/2 cup distilled white vinegar
• 1/4 teaspoon dried hot red-pepper flakes

• Preheat oven to 450°F with rack in middle.
• Peel parsnips and quarter lengthwise. (If large, cut lengthwise into eighths and cut out cores.) Toss with 1 tablespoon oil in a large shallow baking pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast, stirring occasionally, while preparing chicken (about 5 minutes).
• Pat chicken dry, then sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then brown skin side of chicken, about 3 minutes.
• Transfer chicken, skin side up, to pan with parsnips, reserving skillet, and roast until chicken is cooked through and parsnips are tender and caramelized, about 20 minutes.
• While chicken roasts, reheat fat in skillet with remaining tablespoon oil, then add vinegar and red-pepper flakes and boil, stirring, 30 seconds. Pour into a cup and keep warm, covered.
• Serve chicken and fries drizzled with spicy vinegar.

CAPELLINI WITH SHRIMP AND CREAMY TOMATO SAUCE

SERVES4

• ACTIVE TIME:10 MIN
• START TO FINISH:15 MIN

• 3 tablespoons olive oil
• 1 lb peeled large shrimp
• 3 large garlic cloves, forced through a garlic press
• 1/4 teaspoon dried oregano
• 1/2 cup sweet (red) vermouth
• 1 (14- to 15-oz) can diced tomatoes, drained
• 3/4 cup heavy cream
• 1/2 teaspoon fresh lemon juice
• 1/2 lb capellini (angel-hair pasta)

• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes total. Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet. Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice.
• Meanwhile, cook capellini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta.
• Serve immediately, topped with shrimp and sauce. Thin with some of reserved water if necessary