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 pint container blueberries, picked over and rinsed
1/4 cup sugar
2 Tbls. brandy
2 tsp. fresh lemon juice

Blend blueberries, sugar, brandy and lemon juice in blender until smooth. Transfer sauce to small bowl. (May be made 1 day ahead. Cover and chill. Stir before serving.)

1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 tsp. salt
1 1/2 tsp. almond extract
2 cups unbleached, all purpose flour
1 cup sliced almonds

Preheat oven to 350°. Combine butter, sugar, salt and almond extract. Beat until creamy. Stir in flour gradually, beating until blended. Fold in nuts. Press dough 3/8-inch thick in a jelly-roll pan. Dough will only fill 3/4 of the pan but won't spread.

Bake for 15 to 20 minutes. Leave in pan to cool, and then break apart like peanut brittle. Store in an airtight container. Note: The shorter bake time produces a chewier cookie while a longer time makes a crisper cookie. To make a chocolate chip version: replace the almond extract with vanilla, use pecans instead of almonds and add 1 cup chocolate chips.