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You won’t need a separate pan to cook the spinach for this attractive dish. Just pour the pasta and cooking water over the spinach to blanch it. Quick and easy!

This recipe offers powerful nutrition, plus a pleasing mix of colors, shapes, and textures.

For a rainy-night supper, serve this “sunshine on a plate.”

Stir-fry fresh albacore tuna, plump sugar snap peas, and thin slices of green onions, carrot, and red bell pepper, then serve over brown rice.

Curry powder provides a Middle Eastern twist for homey tuna casserole. Using cornstarch and milk instead of a canned cream soup really cuts the sodium in this comfort-food dish.

Swiss chard and a Swiss-like (Jarlsberg) cheese combine to make a yummy crustless quiche. While it bakes, toss a salad to complete the meal.

Mild yet rich tasting, this easy-to-make dish gets a lot of Mediterranean flavor from the Greek seasoning blend and mozzarella and Parmesan cheeses.

Bursting with Italian flavor, this frittata is equally at home at brunch or dinner.

A summery salsa tops these simply prepared trout fillets. If trout isn’t available, serve the salsa with any other sautéed or grilled fish or with shrimp.

Garlic-enhanced wilted spinach is the perfect accompaniment for tuna steaks seasoned with smoked paprika and oregano.

You’ll have time to do some stretches, go for a walk, and even begin to make a green salad while the tuna absorbs the flavors of an herby lemon juice mixture.

Creamy, cheesy polenta tops a chunky mixture of vegetables in this hearty casserole.

A simple citrus marinade is a perfect complement to trout’s delicate flavor. Whether you grill or broil the trout, you’ll love how easy it is to prepare this dish.

When it’s time to put logs in the fireplace, it’s also time to fire up a big pot of this chili, flavored with lots of cumin and brightened with lemon juice.

Fragrant herbs, tart fresh lemon juice, and a bit of dry mustard flavor these moist broiled sole fillets.

This intensely flavored entrée is ready in less than 15 minutes. Try it with Zesty Oven-Fried Potatoes (page 250) and stewed okra.

A citrusy aroma will fill your kitchen as fish fillets and a variety of vegetables bake in foil packets. Spoon on the sauce and enjoy!

Sprinkle, bake, and serve—any easier and it wouldn’t be called cooking!

Fresh salmon with fresh herbs and lemon—a stellar combination. If you prefer your fish with sauce, this entrée is also great topped with Pineapple-Kiwi Salsa (page 270).

A mildly spicy, citrus-tinged sour cream sauce tops these baked salmon fillets. The ground chipotle adds just a hint of smokiness.