Cod with Leeks and Tomatoes
Cod is a lean fish that is available all year.
Other firm, mild fish, including halibut, sole, and haddock can be used in place of cod.

2 medium leeks, white and light-green parts only,
thinly sliced, rinsed well and patted dry
2 Tbls. fresh lemon juice
1 Tbls. olive oil
1 tsp. freshly grated lemon zest
3 or 4 sprigs of thyme or 1 tsp. dried
salt and freshly ground pepper
2 1/2 cups cherry tomatoes (about 12 oz.)
4 cod fillets, each 6-8 oz. and 3/4 to 1 inch thick

Preheat oven to 450°. In a 9-by 13-inch baking dish, toss together leeks, lemon juice, oil, lemon zest, thyme, 1/2 tsp. salt and 1/4 tsp. pepper. Cover with foil, and bake until leeks just begin to soften, 8 to 10 minutes.

Remove baking dish from oven. Add tomatoes and toss to combine. Season both sides of cod fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper; place on top of vegetables.

Cover the dish and bake until the fish is opaque throughout, about 15 to 20 minutes. Serve immediately.

1 cup part-skim ricotta cheese
1 cup vanilla low-fat yogurt
2 Tbls. sugar
1 tsp. grated orange zest
1 tsp. vanilla extract
2 cup quartered strawberries
4 whole strawberries

Combine first 5 ingredients in a blender and process until smooth. Spoon cheese mixture into a small bowl; cover and chill 3 hours. Spoon 1/2 cup quartered strawberries into each of 4 small bowls. Top each serving with about two tablespoons of the cheese mixture. Garnish with a whole strawberry, if desired. Serves 4 with 76 calories and 2.1 grams of fat per serving.

3 Tbls. red-wine vinegar
1 Tbls. Dijon-type mustard
salt and freshly ground pepper
2/3 cup olive oil
4 large portobello mushrooms (1 1/2 lbs.), stems trimmed
14 cups of salad mixture (romaine, spinach, endive,
green or red leaf)
1 small red onion, thinly sliced
4 oz. blue cheese

Preheat oven to 450°. In a medium bowl, whisk together vinegar, mustard, 1/4 tsp. salt and 1/4 tsp. pepper. Slowly add olive oil, whisking to emulsify. Set aside 1/2 cup dressing to toss with the greens.

Place mushrooms, stem side up, on a baking sheet. Coat both sides with some of the remaining dressing. Roast or grill mushrooms, brushing with more dressing every 5 minutes, until they are tender, about 15 minutes.

Toss the endive, mesclun, onion and cheese with reserved dressing and divide among salad bowls. Cut portobellos 1/2 inch thick; arrange a few slices over each serving. Serves 4.