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Steamed Halibut with Greek Salad Salsa

Barbecue Baked Alaskan Salmon

Double Lemon Chicken Breasts with Fresh Tomato Basil Salsa

Coconut Chicken Curry over Basmati Rice with Almonds and Raisins

Garden Herb and Garlic Clay Pot Chicken

Turkey Sausage with Red Peppers and Hazelnut Brown Rice

Paul’s Filet Mignon with Whiskey Cream Sauce

The main dish (other than a simple plate of pasta) was always a scary notion to me as a novice cook. It meant there was the potential for a lot of ingredients and complicated ways of preparing them. And since I grew up in a vegetarian household where the main dish usually consisted of tofu or tempeh, I never really learned how to cook ingredients like fish or poultry. Only later, as a young prep cook working in a catering kitchen, did I learn how to cook fish, poultry, and meat and it opened my eyes to the many possibilities. Now I like to throw together Coconut Chicken Curry (page 170) or Simple Tomato Sauce and Spaghetti (page 157) for a weeknight supper or surprise dinner guests with an elegant filet mignon with whiskey cream sauce (page 174) or Seared Bay Scallops with Orzo and Sun-Dried Tomato Cream Sauce (page 163).

I believe that main dishes are best when they’re simple and uncomplicated (surprise, surprise), whether you’re serving tofu, chicken, or pasta. Steamed Halibut with Greek Salad Salsa (page 165) is a testimony to simplicity, allowing the star of the dish—the fish—to shine. It seems silly to seek out organic ingredients and then mask their flavor with bold spices and overly complicated flavors. Enjoy the international variety of these main dishes.

ginger risotto

SERVES 4

The beloved ginger root, that ubiquitous Asian ingredient, is paired with Italian Arborio rice in this super-simple risotto. The most important thing to remember when making a risotto is to never let it rest while on the burner: stir, stir, stir! In Italy a risotto is usually served as a primo piatto, after the starter and before the main dish. I’ve included this recipe with the main courses because I think that risotto can hold its own as an entrée, rather than a starter. And it is a great main course option for vegetarians if you substitute vegetable stock for the chicken stock.

7

cups Chicken Stock (page 112)

1

tablespoon olive oil

1

medium white onion, finely diced (about 11/2 cups)

1

tablespoon plus 2 teaspoons grated ginger

11/2

cups Arborio rice

1

cup white wine

2

tablespoons unsalted butter

1/2

cup freshly grated Parmesan cheese

Salt and freshly cracked pepper to taste

1. Bring the stock to a simmer in a medium pot and keep it at a simmer until the risotto is done.

2. Heat the oil in a large sauté pan over medium heat. Add the onion and 1 tablespoon of the ginger and cook, stirring constantly, for 2 to 3 minutes, until the onion is translucent.

3. Add the rice and stir. Stir in the wine and simmer until the liquid is evaporated. Begin adding stock, one ladleful at a time, stirring constantly until the liquid is absorbed. Continue adding stock until the rice is cooked but still firm and creamy, 30 to 35 minutes.

4. Turn off the heat. Add the butter, the remaining 2 teaspoons of ginger, and the Parmesan. Season with salt and pepper and serve immediately.

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did you know. . .

Recently published research shows that some U.S. non-organic rice has 1.4 to 5 times more arsenic traces than rice produced in India, Bangladesh, or Europe. This is a great reason to select organic rice whenever possible.

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baked portobello mushrooms with avocado and pesto

SERVES 4

Portobello mushrooms are just cremini mushrooms all grown up. The mature mushrooms have a meaty texture and rich flavor that is often compared to steak. Portobellos often appear on menus as a main course, and they’re a great option for vegetarians. In this dish, I love the marriage of textures and flavors that come from the baked portobello, avocado, and basil pesto.

30

medium-size fresh basil leaves

1