4 center-cut salmon fillets (6 oz. each)
4 Tbls. olive oil
Salt and pepper, to taste
3 ripe plum tomatoes, each cut into 8 pieces
1 each red bell pepper and yellow bell pepper, cut
into 1/4-inch strips
1 seedless cucumber, peeled, seeded and cut into 1/2-inch cubes
2 celery ribs, cut into 1/4-inch slices
1/4 lb. green beans, cut into 1-inch lengths and blanched
1 small red onion, slivered
3 Tbls. chopped flat-leaf parsley
1 Tbls. red-wine vinegar
1/2 cup imported black olives

Brush the salmon fillets with 2 tablespoons of the olive oil, sprinkle with salt and pepper and set aside. In a bowl, combine the tomatoes, peppers, cucumber, celery, green beans, onion and 2 tablespoons parsley. Set aside. In a separate bowl, whisk 2 tablespoons of oil with the vinegar; season with salt and pepper. Reserve.

Oil the grill rack. Place the salmon, flesh-side down, on the grill over hot coals, 3 inches from the heat source. Cook for 8 to 10 minutes, turning after 4 minutes. The salmon should be lightly browned and crisp on the surface, cooked through at the edges and rarer in the center.

Toss the reserved vegetables with the whisked oil and vinegar, then divide among 4 dinner plates, arranging in the center. Place a salmon fillet atop each salad portion. Divide the olives among the plates. Garnish with the remaining chopped parsley. Serve immediately. Serves 4. Per serving: 350
calories, 18 g fat.

4 hard-boiled eggs
3 Tbls. mayonnaise
1 tsp. Dijon mustard
Salt
Freshly ground pepper
1 Tbls. minced parsley or fresh herbs (optional)

Shell the eggs and slice them in half lengthwise. Remove the yolks and mash them with the mayonnaise, mustard and salt and pepper to taste until it is smoothly blended and creamy. Stuff equal amounts into the hollow of each egg white. Sprinkle parsley or fresh herbs on top , if desired. Variations: Add 1-2 tsp. curry powder to the filling for Curry Stuffed Eggs.

1 1/2 cups unbleached flour
1 1/2 cups cake flour
1 Tbls. baking powder
1 tsp. fine salt
16 Tbls. unsalted butter, cut into 1-inch pieces
1 cup buttermilk
1 Tbls. lemon zest
1/2 cup black raspberry jam
1 1/2 tsp. sugar

Preheat oven to 400š. Place the flours, baking powder and salt in the bowl of a food processor fitted with a metal blade and pulse until combined. Add the butter and pulse until the mixture resembles coarse meal. Add the buttermilk and zest and pulse until the dough is just combined.

Line a baking sheet with parchment paper and set aside. Place an 18-inch sheet of parchment paper on a work surface and sprinkle it lightly with flour. Transfer the dough to the paper and with floured hands, gently press the dough into a 12 by 12-inch square; the dough should be about 3/4 inch thick. Cut out 2 six-inch circles, reshape the remaining dough into 3/4-inch-thick square and cut out 1 more 6-inch circle.

Gather the remaining scraps and form into 1 final 6-inch circle. Place 1/4 cup of jam on two of the circles. Top each with the remaining dough rounds and pinch the sides shut. Using a knife, score the top of each scone with a large cross marking 4 quadrants. Sprinkle the tops with sugar. Transfer scones to the prepared pan and bake until golden-35 to 40 minutes. Transfer to a wire rack to cool. Split or cut on the scores. Serve warm or at room temperature.