4 First-Course Servings

• In large bowl, combine 6 ounces baby arugula, 2 thinly sliced jarred roasted red peppers, ¼ cup halved pitted Kalamata olives, and 3 tablespoons Balsamic Vinaigrette (see Balsamic vinaigrette variation).
• Toss to coat.
• Divide among serving plates.
• With vegetable peeler, shave 1 ounce Parmesan cheese into paper-thin slices over salads.

10 slices

• Preheat oven to 350°F.
• Slice 1 loaf Italian bread in half lengthwise.
• On cut sides of bread, sprinkle 2 tablespoons olive oil; 2 cloves garlic, finely chopped; 1 teaspoon dried oregano; and 1 tablespoon freshly grated Parmesan cheese.
• Wrap bread in aluminum foil; bake 15 minutes or until top of bread is lightly browned.

• In large bowl, combine cauliflower, red pepper, carrot, celery, and olives.
• In nonreactive 4-quart saucepan, combine sugar, vinegar, water, and salt; heat to boiling over high heat, stirring occasionally.
• Reduce heat to low.
• In container with lid and large enough to hold vegetables, place mustard seeds and crushed red pepper; pack vegetables into container and pour hot brine over, making sure vegetables are completely covered with brine.
• Allow giardiniera to cool, then chill for 3 hours before serving.
• Refrigerate pickles in an airtight container for up to 1 week.

• Preheat oven to 450°F.
• In 12-inch skillet, heat oil over medium heat until hot.
• Add peppers and onion, and cook 10 minutes or until tender, stirring often.
• Add mushrooms, wine, and thyme; cook over medium-high heat 3 minutes, stirring frequently.
• Meanwhile, spray 13” by 9” glass or ceramic baking dish with nonstick cooking spray.
• Arrange fillets in baking dish, folding narrow ends under.
• Sprinkle with lemon juice, salt, and pepper.
• Spoon hot vegetable mixture from skillet on top of fish in baking dish.
• Bake fish 15 to 18 minutes or until opaque throughout.
• (Instant-read thermometer inserted horizontally into center of fillet should register 145°F.
• ) Garnish with additional thyme leaves.

• Preheat oven to 400°F.
• In 3-quart shallow baking dish, combine rice and water.
• Cover tightly with foil and bake 20 minutes.
• Meanwhile, in 5- to 6-quart saucepot, heat oil over medium heat.
• Add onion, oregano, and crushed red pepper; cook 3 minutes, stirring occasionally.
• Add garlic and cook 30 seconds or until golden, stirring.
• Add wine and heat to boiling; reduce heat to medium-low and simmer 6 minutes or until wine is reduced by half, stirring occasionally.
• Stir in tomatoes, salt, and black pepper.
• Remove from heat.
• Arrange shrimp on top of rice in baking dish, in single layer.
• Pour tomato mixture evenly over shrimp; cover tightly with foil and bake 15 minutes or until shrimp turn opaque.
• Garnish with basil.

• Preheat oven to 450°F.
• In 1-quart saucepan, melt butter over low heat.
• Remove saucepan from heat; stir in bread crumbs, parsley, capers, tarragon, lemon peel, salt, and pepper.
• Line 15½” by 10½” jelly-roll pan with foil; grease foil.
• Place salmon, skin side down, in pan and pat crumb mixture on top.
• Roast until salmon turns opaque throughout and topping is lightly browned, about 30 minutes.
• (Instant-read thermometer inserted horizontally into center of fillet should register 145°F.
• )
• With two large spatulas, carefully transfer salmon to platter, allowing salmon skin to remain attached to foil.
• Serve with lemon wedges.

• n cup, combine oregano, lemon peel, 2 teaspoons oil, and salt.
• Rub both sides of cod fillets with oregano mixture.
• In nonstick 12-inch skillet, heat 1 tablespoon oil over medium heat.
• Add cod to skillet, and cook 8 to 10 minutes or just until fish turns opaque throughout, turning over once.
• (Instant-read thermometer inserted horizontally into center of fillet should register 145°F.
• ) Transfer cod fillets to dinner plates.
• In same skillet, heat remaining 1 tablespoon oil over medium heat.
• Stir in tomatoes, olives, capers, crushed red pepper, and garlic; cook 6 to 8 minutes or just until tomatoes are heated through and skins split.
• Stir in parsley; serve with cod.

• In 13” by 9” baking dish, combine 3 tablespoons oil, 3 tablespoons lemon juice, anchovies, garlic, thyme, and pepper.
• Add tuna, turning to coat.
• Cover and marinate at least 45 minutes or up to 2 hours, turning once.
• In 2-quart saucepan, heat remaining 3 tablespoons oil over medium heat.
• Add celery and cook 5 minutes.
• Stir in tomatoes, green onions, olives, and capers; cook until mixture has thickened slightly, about 5 minutes.
• Stir in basil and remaining 2 tablespoons lemon juice; keep warm.
• Preheat broiler.
• Place tuna on rack in broiling pan.
• Place pan under broiler at closest position to heat source.
• Broil tuna about 3 minutes per side until pale pink in center (medium) or until desired doneness.
• (Instant-read thermometer inserted horizontally into center of tuna should register 145°F.
• ) Serve with sauce.

• Cook pasta as label directs.
• Meanwhile, in 12-inch skillet, heat oil over medium heat until hot.
• Add onion and garlic, and cook 10 minutes or until golden and tender, stirring often.
• Add wine; increase heat to medium-high and cook 1 minute.
• Stir in clam juice and salt; heat to boiling.
• Stir in shrimp, and cook 2 to 3 minutes or until shrimp turn opaque throughout.
• Drain pasta and add to skillet with spinach and parsley; toss to coat.