This recipe from Quick from Scratch Herbs & Spices Cookbook will definitely enter the rotation as an easy to make, fast weeknight dinner. Dill highlights both the salmon and the orzo salad here; this was a great combo!

Whoa, this is dill-icious.

Lisa says:

Oh no, not a pun night…

Chris says:

What’s the dill-i-o? What’s wrong with puns?

Lisa says:

Nothing; I’d just rather talk about this awesome salmon. Fresh off the grill and covered with lemon zest and dill… so good!

Chris says:

It is pretty yummy. I got a good dill on the salmon, too… it was on sale.

Lisa says:

Really? … The puns?

Chris says:

Can’t han-dill it?

Lisa says:

Oh. My. God.

Chris says:

I can do this un-dill the cows come home.

Lisa says:

Oh, dill-ightful.

Grilled Salmon with Orzo Salad
1 cucumber, peeled, halved, seeded, and cut into 1/2″ dice
4 plum tomatoes, cut into 1/2″ dice
1 tsp salt
1/2 lb orzo
1/3 cup plus 1 tbsp olive oil
2 tbsp plus 1 tsp lemon juice
1/3 cup plus 1 tbsp chopped fresh dill
Freshly ground black pepper
1 1/2 lbs salmon fillet, about 1″ thick, cut into 4 pieces
Grated zest of 1/2 lemon

In a strainer set over a medium bowl, toss the cucumber, tomatoes, and 1/2 teaspoon of the salt and let drain for 15 minutes. Meanwhile, in a large pot of boiling, salted water, cook the orzo until just done, about 12 minutes. Drain, rinse with cold water and drain thoroughly. Toss the orzo with the 1/3 cup oil, the lemon juice, the 1/3 cup dill, 1/4 teaspoon of the salt, and 1/8 teaspoon pepper.
Light the grill. Coat the salmon with the 1 tablespoon oil, the remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Grill the salmon, skin-side up, for 4 minutes. Turn and sprinkle with the 1 tablespoon dill and the lemon zest. Cook the fish until golden brown and just barely done (the fish should still be translucent in the center), about 3 minutes longer. Serve the fish on the salad.

4 Servings

Here’s a cool twist on vegetarian lasagna: in addition to vegetables like zucchini and carrots, red lentils provide an unexpected texture and a boost in protein. The recipe comes from Fitness Food — this book continues to be a source of interesting, healthy meals.

I like nights that you cook.

Lisa says:

Why’s that?

Chris says:

You choose recipes that I probably wouldn’t have.

Lisa says:

Ha, you wouldn’t have picked this one? Why not?

Chris says:

Dunno; just didn’t sound appealing to mein ears.

Lisa says:

Yet, and guess what happened?

Chris says:

I know, I freaking love it!

Lisa says:

Me too — so different. I’ve been in the mood for lasagna for a while now. We never make it!

Chris says:

Well if they turn out like this, I’m all for more.

Lisa says:

You know, I like nights that I cook, too.

Chris says:

Why’s that?

Lisa says:

I don’t have to do the dishes.

Red Lentil & Vegetable Lasagna
1 tsp vegetable oil
1 onion, chopped
2 cloves garlic, chopped
1 stalk celery, diced
1 carrot, diced
1 zucchini, diced
1/2 cup red lentils
2 15-oz cans chopped tomatoes
1 tbsp tomato paste
1 tsp sugar
1 tsp dried oregano
2 cups low-fat ricotta (or sub with cottage cheese)
1/2 cup skim milk
9 instant lasagna noodles
3 handfuls basil
1 egg, lightly beaten
1/2 cup low-fat grated cheddar

Heat the oil in a large, heavy-bottomed saucepan, add the onion and garlic, and cook over low heat until softened. Stir in the celery, carrot, and zucchini and cook for 2 more minutes.
Add the lentils, chopped tomatoes, tomato paste, sugar, and oregano. Add 3 cups of water, stir, and bring to a boil. Lower the heat and simmer for 40 minutes, or until the lentils are cooked. Stir frequently, and season to taste with salt and pepper. While the lentils are cooking, preheat the oven to 350F.
Combine the ricotta and milk in a bowl. Spoon half the lentil sauce into a 9 x 10 ovenproof dish. Top with 3 lasagna noodles, then half of the ricotta/milk mixture. Cover with the basil leaves. Top with 3 more lasagna noodles, then spread the remaining lentil mixture over the top. Top with the remaining lasagna noodles.
Beat the egg into the remaining half of the ricotta/milk mixture. Spread the surface with the ricotta mixture and cover with the cheese. Bake for 40 minutes. If the top starts to dry out, sprinkle with water.
Top with additional basil ribbons.

6 Servings