Bistro Style Salmon

3 tablespoons olive oil plus more for brushing

1 large sweet onion; halved, thinly sliced

1 leek; halved well rinsed thinly sliced

2 cloves garlic; crushed or finely chopped

2 sprigs fresh thyme or; 1/4 teaspoon dried

1/2 cup dry white wine; such as sauvignon blanc

1 quart low-sodium chicken broth

2 cups tightly packed baby spinach leaves or chard leaves

1 cup canned diced tomatoes with liquid

1 can (15 ounces) white beans; drained, rinsed

Freshly ground pepper

1 wild-caught Alaskan salmon fillet; about 2 pounds, cut into 6 equal portions

6 slices crusty French bread or chees

Flat-leaf parsley leaves

1 teaspoon salt

1. Heat 3 tablespoons olive oil in the bottom of a large Dutch oven. Add onion, leek, garlic and thyme. Cook, stirring occasionally, over medium-low heat until onions are tender, about 10 minutes. Stir in the wine; cook over high heat, 2 minutes. Stir in broth, reduce heat to low and simmer, partly covered, 20 minutes. (Recipe can be made ahead to this point; refrigerate covered for several days. Reheat before proceeding.)

2. Heat oven to 400 degrees. Stir spinach or chard, tomatoes and beans into broth. Heat to a simmer. Season with 1/2 teaspoon salt, pepper to taste. Remove from heat.

3. Generously spray or brush each fish portion on all sides with olive oil, season with remaining 1/2 teaspoon salt, pepper to taste. Heat a nonstick grill pan or large nonstick skillet over medium-high heat. Spray or brush pan with olive oil. Put 3 fish portions, skin side down, into the hot pan. Cook over medium-high to sear the skin, about 3 minutes. Flip; sear second side, 2 minutes. Transfer fish, skin side up, to an oiled baking sheet. Repeat to sear remaining fish portions.

4. Put seared fish into the hot oven. Cook until nearly opaque in center, about 5 minutes. Meanwhile, heat the brothy bean mixture over medium heat. Toast or grill the bread slices; keep them warm.

5. To serve, ladle hot brothy bean mixture into 6 shallow soup bowls. Set a piece of toasted bread in the center of the bowl. Top the bread with a portion of fish. Drizzle with garlic oil or lemon oil, if using. Garnish with parsley. Serves 6

Southwestern Chicken Baked in Foil

4 boneless chicken breasts
4 ounces mild goat cheese at room temperature
2 medium fresh jalapano peppers, seeded and minced
3 sun-dried tomatoes packed  in oil, minced

2 cups black beans, rinsed and drained
1 small red onion, finely chopped
1/3 cup chopped, fresh cilantro
3 tablespoons olive oil
1 teaspoon cumin
1 teaspoon red wine vinegar
pinch of ground red pepper

Rinse and pat the chicken breast dry.  Lay on a work surface, make an incision about 3 inches long and 2 inches deep in each chicken breast to create a pocket.  Mix together the goat cheese, jalapeno and sun dried tomatoes.  Spoon 1/4 of the filling into each pocket.  Press to seal edges, or close with toothpicks.  Generously season with salt and pepper.  Refrigerate for at least 15 minutes.

Combine black beans and the next six ingredients in a bowl.

Preheat oven to 375 degrees.

Place chicken breasts on four large squares of foil, Spoon 1/2 cup of black bean mixture on top of each piece of foil and top with chicken breasts.  Close the foil around the chicken and beans tightly. Set on  a baking sheet and cook for 30 - 35 minutes.