Salmon

These can be made one day ahead, then drizzled with the vinaigrette just before serving.

"Recently, I had dinner at the super-romantic Shadowbrook Restaurant in nearby Capitola," writes Holly M. Sharps of Menlo Park, California. "To get to Shadowbrook, you have to take a cable car down a hill. The restaurant is on several levels and has spectacular views of the ocean — not to mention great food. The salmon was absolutely delicious." The sake- and soy-based ponzu sauce is traditionally a Japanese dipping sauce. Here, it’s used to baste the fish as it cooks.

Puréeing the corn with low-fat milk gives the soup a creamy texture. Serve it as a starter or as a light main course with a green salad and crusty bread.

At breakfast time, the hash is topped with poached eggs; on the bistro menu, it is served with crème fraîche.

Serve warm croissants and an arugula and Belgian endive salad with lemon vinaigrette to accompany this dish. Baked apples with brandied whipped cream complete the meal.

Forget gefilte fish and try this instead: a version of a French classic called carpe à la juive. (It calls for salmon trout instead of carp.) The fish (opposite) is chilled overnight, so begin the recipe a day ahead. Pour a Riesling.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

A sprinkling of orange peel and parsley contrasts with the spicy crust on the salmon fillets. Serve with corn on the cob and a crisp, cold Chardonnay.

Can be prepared in less than 45 minutes.

Start with grilled country bread spread with olive paste, or olivada, available at Italian markets, specialty foods stores and some supermarkets. Or puree pitted, black, brine-cured olive oil in a processor.