COD SYLVESTRE WITH TARRAGON – GREEN ONIONS – MUSHROOMS IN WHITE WINE – TOMATO SAUCE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–tarragon (bottled)

–green onions (3 stalks, chopped)

–mushrooms (4 or 5 baby bellas, sliced)

–white wine

–spaghetti sauce (I used Newman’s Own, original)

–salt and pepper

–olive oil

1 – Slice 3 stalks of green onions, and place in a covered baking dish.  Then place 4 or 5 baby bella mushrooms, sliced, in the dish.  Set aside.

2 – In a microwaveable cup, place 2 tablespoons of spaghetti sauce.  Slowly add 1 cup of white wine, stirring constantly.  Season with salt and pepper.  Microwave on high for 1 and one-half minutes.  In a second cup, place 1 tablespoon of flour.  When the white wine/tomato has heated, slowly add to the flour, beating briskly.  Then pour the sauce atop the green onions and mushrooms.  Microwave on high for 3 minutes.  Then stir well.

3 – Place the cod in the sauce, spooning some sauce atop the cod.  Season the cod with salt, pepper, tarragon, and olive oil.  Microwave for 9 minutes on high.

4 – Serve the cod and sauce hot, atop white or brown rice, couscous, quinoa, or pasta (recipes, see the search box on this blog).

–cod adapted from Julia Child’s The French Chef Cookbook (from her television series).

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THYME COD WITH SOY SAUCE – BROWN SUGAR – ONION IN MARINARA SAUCE ATOP ANGEL HAIR PASTA

–cod (size of 3 decks of cards, one-half pound)

–soy sauce

–brown sugar

–onion (one-half, chopped)

–marinara sauce (bottled, spaghetti sauce)

–thyme (bottled)

–salt and pepper

–olive oil

–angel hair pasta

1 – Chop one-half onion and place in a covered baking dish.  Sprinkle with soy sauce and brown sugar.  Add a medium amount of marinara sauce.  Season with pepper, thyme, and olive oil.  Microwave on high for 4 minutes.  Set aside.

2 – Place a handful of angel hair pasta, lengthwise in a long baking dish.  Cover with water.  Season with salt and olive oil.  Microwave on high for 5 minutes.  When finished, keep covered to preserve warmth.

3 – Nestle the cod amid the marinara sauce.  Season the cod with salt and thyme.  Spoon some of the sauce over the top.  Microwave on high for 6 minutes.

4 – Serve the cod hot, atop the angel hair pasta.

–cod adapted from the BBC “good food” web site; pasta original.

CURRIED SALMON WITH SWEET POTATO & GREEN ONIONS / RICE STICKS / THYME EGGPLANT APPETIZER WITH ONION – TOMATO SAUCE – GARLIC

–salmon (size of 3 decks of cards, one-half pound)

–green curry paste

–chicken broth (non-fat, low sodium)

–milk (dairy, almond, or soy)

–sweet potato (large, fresh)

–green onions (3 stalks)

–rice sticks (one-third package, 2 handfuls)

–eggplant (fresh)

–thyme

–onion (one-half, diced finely)

–tomato sauce (one-fourth small can)

–garlic powder

–salt and pepper

–olive oil

1 – Scrub the eggplant, and then pierce all around with a fork.  Place on a microwaveable plate.  Microwave 5 minutes on high; then turn over, and microwave for 5 minutes more on the other side.  Let cool, either on the kitchen counter or in the refrigerator.  When cool, rake out the pulp onto a cutting board.  Cut 2 ways, and then place in a mixing bowl.  Finely dice one-half onion, and place in the bowl.  Add one-fourth small can of tomato sauce.  Season with thyme, garlic powder, salt, pepper, and olive.  Stir briskly.  Keep in refrigerator until time for dinner.

2- Scrub the sweet potato, and then pierce all around with a fork.  Place on a microwaveable plate.  Microwave for 5 minutes on high; then turn over, and microwave for 4 minutes more on the other side.  Let cool, so that you can handle the potato easily.  Add 3 tablespoons of green curry paste to a small mixing bowl.  Add one-fourth cup of chicken broth, and stir.  Then add one-fourth cup of milk, and stir.  Set aside.  Cut open the cooled potato, and cut the pulp into 1-inch size pieces.  Place in a covered baking dish.  Place the salmon amid the potatoes, but not covering them.  Season with salt and pepper.  Pour the curry sauce on top of salmon and sweet potato.  Sprinkle 3 stalks of chopped green onions atop the salmon.  Season with a few drops of olive oil.  Set aside.

3 – Place one-third package, 2 handfuls, of rice sticks in an uncovered baking dish.  Add water to cover.  Season with salt.  Microwave on high for 10 minutes. 

4 – Microwave the salmon for 7 minutes on high.

5 – Serve the eggplant appetizer as a first course.  Then serve the salmon atop the rice sticks.

–salmon adapted from Top 50 Most Delicious Salmon Recipes; other recipes original.

SALMON RISOTTO IN TOMATO SAUCE / PEAR – AVOCADO GREEN SALAD WITH GINGER – SESAME DRESSING / GREEN PEAS WITH RAW ONION

–salmon (size of 3 decks of cards, one-half pound)

–rice (instant, boxed)

–sweet onion (divided, 1, fresh)

–white wine (cooking wine is fine)

–tomato sauce (one-half small can)

–lemon zest (lemon peel, bottled)

–paprika

–salt and pepper

–olive oil

–pear (1, fresh, chopped)

–avocado (1, fresh, chopped)

–butter lettuce (one-half package)

–ginger-sesame salad dressing (Paul Newman)

–green peas (steamable package)

 

1 – Wash and chop the pear and avocado.  Place one-half package of green salad in a mixing bowl.  Add the pear.  Season with salt and pepper. Add, to taste, the ginger-sesame salad dressing.  Fold in the avocado. 

2 – Steam the green peas in the package for 5 and one-half minutes.  Let cool for a bit.  Set aside.

3 – Measure two-thirds cup of white rice into a covered baking dish with two-thirds cup of water.  Season with one-half teaspoon of salt and a little olive oil.  Stir.  Microwave on high for 2 minutes.

4 – Slice one-half onion.  Place in a covered baking dish with a little white wine and one-half can of tomato sauce.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  When finished, place the salmon on top of the onion.  Season with lemon zest, paprika, salt, pepper, and olive.  Microwave on high for 5 minutes.  When finished, break apart the salmon (large chunks), discarding the skin.  Add the white rice to the salmon, stirring gently.  Set aside.

5 – Cut open the package of green peas, and place in a covered baking dish.  Add one-half chopped onion on top.  Season with salt, pepper, and olive oil.  Keep covered to preserve warmth.

6 – Microwave the salmon risotto for 1 minute.

7 – Serve the salad as a first course.  Then serve the salmon risotto hot, with the green peas and onion as a side.

–salmon adapted from Top 50 Most Delicious Salmon Recipes; other recipes original.

COD WITH CRUSHED ALMONDS – PARSLEY – LEMON IN FAUX BUTTER SAUCE / SMALL YELLOW DUTCH POTATOES WITH DILL / JAPANESE EGGPLANT IN DIP WITH PARMESAN – TOMATO SAUCE – PARSLEY – BANANA PEPPER – ONION – GARLIC

–cod (size of 3 decks of cards, one-half pound)

–almonds (crushed in food processor, 2 tablespoons crushed)

–parsley (fresh if possible)

–lemon juice

–Promise margarine (heart healthy)

–small yellow Dutch potatoes (half a package, fresh)

–dill (fresh if possible)

–salt and pepper

–olive oil

–Japanese eggplant (3, fresh)

–Parmesan cheese

–tomato sauce (one-fourth cup, canned)

–banana pepper (1 inch, chopped finely)

–Vidalia onion (one-half)

–garlic salt

–sugar (1 teaspoon)

–crackers (for eggplant dip)

1 – Wash the Japanese eggplants, and then pierce all around with a fork.  Line up the three eggplants on a plate, and then microwave for 5 minutes on high; turn over and microwave for 5 minutes more.  Let cool (in the refrigerator if in a hurry).  When eggplants have cooled, cut off the stem, and then cut lengthwise.  Rake out the pulp, discarding the skin.  Cut the pulp from the eggplants two ways on a cutting board.  Place in a mixing bowl.  Add to the bowl one-fourth cup of tomato sauce, 1 inch of banana pepper chopped finely, one-half Vidalia onion chopped finely, garlic salt to taste, and 1 teaspoon of sugar.  Stir well.  Place in a serving bowl and then refrigerator until time for dinner.

2 – Wash the Dutch potatoes, and then cut in 2 pieces any that are larger than an inch.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

3 – Place the cod in a covered baking dish with a little water.  Drench in lemon juice.  In a food processor, pulse about a dozen almonds until minced to make 2 tablespoons.  Spread the almonds on top of the cod.  Microwave 1 tablespoon of margarine for 20 seconds, covered.  Pour the margarine over the cod.  Chop the parsley and add on top of the cod.  Microwave on high for 6 minutes, while the first course of eggplant dip is being served.

4 – Serve the Japanese eggplant dip as a first course, with crackers.  Serve the cod hot, with the Dutch potatoes as a side.

–cod adapted from a trout recipe in The Best of French Cooking; other recipes original.

CREAMY TOMATO – BASED MEDITERRANEAN CHICKEN WITH COCONUT MILK – BLACK OLIVES – FETA / RICE NOODLES / GREEN BEANS WITH ALMONDS

–4 chicken tenderloins or breast strips

–basil, oregano, bay leaves, garlic salt

–tomato sauce

–tomato (fresh, large, 2 slices)

–coconut milk (lite)

–black olives (one-half small can)

–feta cheese (one-half small container)

–rice noodles

–green beans (frozen, 2 handfuls)

–sliced almonds (one-half small package)

1 – Slice two sections off the tomato, and place in a covered baking dish.  Add one-fourth cup of tomato sauce and one-fourth cup of coconut milk.  Add black olives.  Season with basil, oregano, bay leaves, and garlic salt.  Microwave on high for 3 minutes.  Then nestle the chicken amid the sauce.  Season with basil, oregano, garlic salt, salt, pepper.  Sprinkle feta cheese on top.  Set aside.

2 – Place 2 handfuls of rice noodles in a long, covered baking dish.  Add water to cover.  Season with salt.  Microwave on high for 5 minutes.  When finished, cover to preserve warmth.

3 – Place 2 handfuls of green beans in a covered baking dish.  Sprinkle slices almonds on top.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.

4 – Microwave the chicken for 6 minutes.

5 – Drain the rice noodles.

6 – Serve the chicken and its sauce atop the rice noodles, with the green beans as a side.

–recipes original.

GARLIC SALMON WITH VIDALIA ONION IN TOMATO – COCONUT SAUCE / CREAMY WHITE RICE / FRESH TOMATO – AVOCADO SALAD WITH CAPERS & FETA

–salmon (size of 3 decks of cards, one-half pound)

–garlic salt

–Vidalia onion (1, small)

–tomato sauce

–coconut milk (lite, canned)

–white rice (instant, boxed)

–milk (dairy, almond, or soy)

–tomato (1, large)

–avocado (1, medium)

–capers (bottled)

–feta cheese (one-half small package)

–salt and pepper

–olive oil

 

1 – Slice the onion and place in a covered baking dish.  Add one-fourth cup of tomato sauce and one-fourth cup of coconut milk.  Season with garlic salt, salt, and pepper.  Microwave on high for 3 minutes.  Then place salmon amid the sauce.  Season the salmon with salt, pepper, and garlic salt.  Set aside.

2 – Measure two-thirds cup of instant white rice into a covered baking dish.  Add two-thirds cup water.  Season with salt.  Microwave on high for 2 minutes.  Set sit for at least five minutes.

3 – Measure one-fourth cup of coconut milk and one-fourth cup of plain milk into a measuring cup.  Microwave on high for 1 minute.  When finished, keep covered to preserve warmth.

4 – Slice the tomato and avocado, and place on a serving plate.  Add about a dozen capers and one-half container of feta cheese.  Season with salt, pepper, and olive oil.

5 – Microwave the salmon for 5 and one-half minutes.  When finished, test the center to be sure that it is done.  If not, replace in the microwave for 1 minute more.

6 – Stir the coconut milk/milk into the rice.

7 – Serve the salmon on top of the white rice, with the salad as a side.

–salmon and rice adapted from Pete Wells’s web site; salad original.

PARMESAN – ALMOND FLOUNDER WITH MUSHROOMS & VIDALIA ONION IN WHITE WINE SAUCE / QUINOA WITH BROTH / TOMATO EGGPLANT DIP WITH ONION – PARSLEY – BANANA PEPPER

–flounder (2, medium, thawed from frozen)

–Parmesan cheese

–almonds (sliced, one-half package)

–mushrooms (baby bellas, 1 handful)

–Vidalia onions     (2, divided, small)

–white wine (cooking wine is fine)

–parsley

–salt and pepper

–olive oil

–garlic salt

–quinoa (traditional, boxed)

–chicken broth (non-fat, low sodium)

–tomato sauce (3 tablespoons)

–eggplant (large, 1, fresh)

–banana pepper (one-third, fresh, minced)

–pita chips

 

1 – Well before dinner, prepare the eggplant.  Wash and then pierce all around with a fork.  Microwave on high for 5 minutes; then turn over and microwave for 5 minutes more.  Let cool, either on the counter or in the refrigerator.  When cool, cut off the stalk, and then cut the eggplant lengthwise.  Rake out the pulp onto a cutting board.  Cut two ways.  Then place in a mixing bowl.  Finely dice 1 small Vidalia onion and one-third banana pepper.  Place in the bowl.  Add 3 tablespoons of tomato sauce.  Season with salt, parsley, and olive oil.  Stir well.  Refrigerate until time for dinner.

2 – Place two-thirds cup of quinoa in a covered baking dish.  Add one and one-third cup chicken broth.  Season with salt and olive oil.  Stir.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

3 – Slice 1 small Vidalia onion and place in a covered baking dish.  Then wash and place 1 handful of sliced mushrooms in the dish.  Add a small amount of white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Then nestle the flounder in the wine sauce.  Season the flounder with garlic salt, salt, and pepper.  Sprinkle sliced almonds and Parmesan cheese on top of the flouder.  Finish with parsley.  Microwave on high for 4 and one-half minutes.

4 – Serve the eggplant dip as an appetizer, with pita chips.  Then serve the flounder hot atop the quinoa.

–eggplant and flounder adapted from the food network web site; quinoa original.

GRECIAN CHICKEN PASTA WITH TOMATO – ONION – OREGANO – GARLIC  & TOPPED WITH FETA

–4 chicken tenderloins or breast strips

–pasta (1 and one-half cups, dry)

–tomatoes (2, fresh, medium)

–onion (1, medium)

–lemon pepper (bottled)

–tomato sauce (one-half can, no salt added)

–garlic salt

–oregano (fresh if possible)

–feta cheese (one-half small carton, broken)

 

1 – Place the pasta in an uncovered baking dish, with water 1 inch above the pasta.  Season with salt and olive oil.  Microwave on high for 2 and one-half minutes; then microwave on 50 percent power for 8 and one-half minutes.  Cover to preserve warmth.  Set aside.

2 – Chop the tomatoes.  Peel and chop the onion.  Place in a covered baking dish.  Add one-half small can of tomato sauce.  Season with salt, pepper, oregano, and garlic salt.  Microwave on high for 6 minutes. 

3 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, oregano, garlic salt, lemon pepper, and olive oil.  Microwave on high for 5 minutes.  When finished, sprinkle feta cheese generously on top.

4 – Combine the pasta and the tomato & onion sauce.

5 – Serve the chicken atop the pasta.

–recipe original.

CHICKEN WITH BLACK OLIVES & PARSLEY IN TOMATO SAUCE / BRUSSELS SPROUTS WITH FETA

–4 chicken tenderloins or breast strips

–black olives (1 small can)

–parsley (fresh if possible)

–tomato sauce (1 small can)

–Brussels sprouts (fresh, one-half package)

–feta cheese (one-half small carton)

–salt and pepper

–olive oil

1 – Rinse the Brussels sprouts and cut each one in half.  Place in a large, wide-mouthed, baking dish in one layer.  Add 1 inch of water.  Microwave on high for 15 minutes.  When finished, lift the lid and sprinkle feta on top.  Replace lid to preserve warmth.

2 – Pour the tomato sauce in a covered baking dish.  Mince 3 to 4 tablespoons of fresh parsley, and stir into the sauce.  Nestle the chicken in the sauce.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.

3 – Serve the dinner hot.

–recipes original.

GREEK CHICKEN PASTA WITH TOMATO – FETA – BLACK OLIVES / CAESAR SALAD

–4 chicken tenderloins or breast strips

–pasta (small pieces)

–tomatoes (1 can, diced, with the liquid)

–tomato sauce (one-half can)

–feta cheese (one-half small container)

–black olive (1 small can, sliced)

–Parmesan cheese

–Italian seasoned breadcrumbs

–parsley, basil, oregano, garlic powder

–salad greens

–creamy Caesar salad dressing

–seasoned croutons

 

1 – Measure two-thirds cup of pasta and place in a covered baking dish with 1 cup water.  Season with one-half teaspoon of salt and a few drops of olive oil.  Microwave on high for 2 and one-half minutes.  Then microwave on 50 percent power for 7 and one-half minutes.  Keep covered to preserve warmth.

2 – Place chicken in a covered baking dish with a little water.  Season with parsley, basil, oregano, garlic, and olive oil.  Set aside.

3 – Slice half an onion, and place in a small covered bowl with water.  Microwave on high for 5 minutes.

4 – Place the cooked onion, tomatoes, tomato sauce, one-half container of feta cheese, black olives in a large, covered baking dish.  Season with parsley, basil, oregano, garlic powder, and olive oil.  Stir well.  Microwave for 7 minutes on high.  When finished, stir in the drained pasta.  Set aside.

5 – Microwave the chicken for 5 minutes on high.  When finished, slice into 1 – inch pieces.  Place on top of the tomato – pasta mixture, spreading out to make a top layer.  Sprinkle breadcrumbs on top, then finish with a layer of Parmesan cheese.  Microwave for 1 minute more.

6 – Mix together 2 handfuls of salad greens, Parmesan cheese, and croutons with 2 tablespoons of Caesar salad dressing. 

7 – Serve the salad as an appetizer, and then serve the chicken pasta hot.

–recipes original.

SPICY CREOLE COD WITH TOMATO / WHITE RICE

–cod (size of 3 decks of cards, one-half pound)

–hot sauce (bottled, Louisiana or Tabasco, etc.)

–onion (one half, medium)

–tomato sauce (1 small can)

–tomato juice (one-third cup)

–Worcestershire sauce

–paprika

–garlic powder

–lemon juice

–salt and pepper

–olive oil

–white rice (instant)

 

1 – Chop the onion, and place in the bottom of a covered baking dish.  Add the tomato sauce and tomato juice, seasoning with 2 teaspoons of Worcestershire sauce and 2 teaspoons of hot sauce.  Season with salt, pepper, paprika, garlic powder, and olive oil.  Microwave on high for 8 minutes.  Then place the cod in the tomato sauce.  Drench with lemon juice.  Season the cod with salt, pepper, paprika, garlic powder, and olive oil.  Set aside.

2 – Measure two-thirds cup of white rice into a covered baking dish.  Add two-thirds cup of water.  Season with salt (one-half teaspoon) and olive oil.  Microwave on high for 3 minutes.  Let sit, covered, at least 5 minutes.

3 – Microwave the cod for 6 minutes.

4 – Serve the cod and sauce on top of the white rice.

–cod adapted from The Commander’s Palace New Orleans Cookbook; rice original.

OVEN FRIED COD FINGERS WITH SPICY TOMATO SAUCE / PENNE PASTA / GREEN BEANS WITH ALMONDS

Note:  My husband Paul said that this dinner was a “hit.”

 –cod (size of 3 decks of cards, one-half pound)

–ginger

–fine plain breadcrumbs

–lemon juice

–salt and pepper

–olive oil

–tomato sauce (canned)

–cayenne pepper

–garlic powder

–onion (one-half)

–penne pasta

–green beans (frozen, one-third package)

–sliced almonds (one-third small package)

 

1 – Add one cup of pasta to a covered baking dish.  Cover the pasta with water.  Season with salt and olive oil.  Cook on high in the microwave for 2 and one-half minutes.  Then cook on 50 percent power for 8 and one-half minutes. 

2 – On a cutting board, slice the cod into finger size.  Drench in lemon, and then season with salt, pepper, and ginger.  Place in a plastic bag.  Add olive oil.  Pour in breadcrumbs, enough to coat.  Shake well.  Set aside.

3 – Measure three-fourths cup of tomato sauce into a small, microwaveable, uncovered bowl.  Dice onion in very small bits.  Add to the tomato sauce.  Season the sauce with cayenne pepper, olive oil, and black pepper.  Set aside.

4 – Place the green beans in a covered baking dish.  Season with salt, pepper, olive oil, and add almonds to the dish.  Cook on high for 4 minutes in the microwave.

5 – Cook the tomato sauce for 3 minutes in the microwave on high (uncovered).  Then cook for 4 minutes on 50 percent power in the microwave.  Cover to preserve warmth.

6 – Cook the cod for 5 minutes in the microwave on high.

7 – Drain the pasta.  Season with garlic powder and olive oil.

8 – Serve the tomato sauce over the cod and the pasta, with the green beans as a side.  Serve hot.

–cod and tomato sauce adapted from The Best of French Cooking; green beans and pasta original.

BASIL – OREGANO TILAPIA WITH TOMATO SAUCE / ZUCCHINI

–2 tilapia (medium fillets)

–basil, oregano, parsley (fresh if possible)

–onion (one-half, medium)

–garlic powder

–diced tomatoes (half a can)

–red wine (cooking wine is fine)

–olive oil

–salt and pepper

–zucchini

 

1 – Slice onion and place in covered baking dish.  Add a little water, salt, pepper, and olive oil.  Cook on high in the microwave for 3 minutes.  When finished, add tomatoes and one-quarter cup of red wine to the dish.  Place the tilapia on top.  Season with basil, oregano, parsley, garlic powder, salt, pepper, and olive oil.  Set aside.

2 – Peel and slice zucchini in quarter-inch pieces.  Place in covered baking dish.  Season with salt, pepper, and olive oil.  Cook for 3 minutes on high in the microwave.

3 – Cook the tilapia for 9 minutes on high in the microwave.  Check from time to time to be sure that the sauce is not boiling up.  If it is, cook on 50 percent power for double the remaining time.

4 – Serve the dinner hot.  I added a cold green salad.

–recipes original.

SALMON WITH PAPRIKA & GARLIC / CHICKPEA SLAW / SEASONED TOMATO / EGGPLANT APPETIZER WITH PARSLEY & TOMATO SAUCE

–salmon (the size of 3 decks of cards)

–paprika

–garlic powder

–parsley (fresh if possible)

–chickpeas (one-half can)

–slaw (one-half package)

–cumin

–coleander

–salt and pepper

–olive oil

–mayonnaise

–lemon juice

–tomato (one-half per portion)

–eggplant (1 medium)

–tomato sauce (one-fourth can)

–onion (one-half medium)

–red wine (cooking wine is fine)

–Triscuits (or other crackers)

 

1 – Wash eggplant with soap and water, and then use a fork to pierce the skin all over.  Cook in microwave on a plate on high for 5 minutes on one side; then turn over and cook for 5 minutes on the other side.  Let cool (in microwave or in refrigerator).

2 – Cut off stem of the eggplant, and then cut open the eggplant lengthwise.  Rake out the pulp of the eggplant onto a cutting board. Discard the skins.  Cut the pulp two ways across.  Place in a mixing bowl.  Season with salt, pepper, garlic powder, 2 tablespoons of red wine, tomato sauce, parsley, and olive oil.  Stir well.  Refrigerate until cool.

3 – Place the salmon in a covered baking dish.  Add a little water.  Season with paprika, garlic powder, olive oil, and parsley.  Set aside.

4 – Add one-half package of shredded cabbage (slaw) to a mixing bowl.  Pour in one-half can of rinsed chickpeas.  Chop one-half onion.  Season the slaw with cumin, coriander, salt, pepper, olive oil, and mayonnaise (2 tablespoons).

5 – Cut a tomato in half.  Place in covered baking dish.  Season with salt, pepper, paprika, and garlic powder.  Cook for 2 minutes in the microwave on high.

6 – While serving eggplant appetizer with crackers, cook salmon for 4 and one-half minutes on high in the microwave.  When finished, test to be sure that center is done.  If not, continue cooking for 1 minute more.

7 – Serve the salmon and tomato hot, and the slaw cold.  Serve the eggplant appetizer cold.

–salmon and tomato adapted from Real Simple; slaw adapted from the web site “serious eats”; eggplant recipe original.