We’ve talked about panini before…those wonderful grilled sandwiches that are all over the place in Italy. These can be made ahead and heated up later, and are a great way to use up leftovers. Here’s a combination that I really enjoy!
Salmon and Hard-Boiled Egg Panini
Good sandwich bread, like long baguettes or round Italian rolls, cut in half
Melted butter with smashed garlic and salt
Fresh dill
Capers
Hard-boiled eggs, one per sandwich
Thin slices of leftover cooked salmon
Brush each half of the roll with melted garlic butter. Layer on the dill, capers, eggs, and salmon, and close up the sandwich. …read more

Yesterday I shared one of my favorite tuna melt recipes.  Well, here’s another!
Another Tasty Tuna Melt
Thick sliced bread
Olive oil
White wine vinegar
Mustard
Clove of garlic, mashed
Tuna
Capers
Avocado, sliced
Mozzarella cheese, shredded
Mix the olive oil through the garlic in a deep glass measuring cup or bowl and beat with an immersion blender to create an emulsion. Or you can just whisk it really well. Mix the dressing with the tuna and capers. Place thin slices on avocado on slices of bread, and pile on the tuna. Add cheese and wrap sandwiches in foil to heat, or grill them.
Image: StockXchng.com

The tuna melt, the iconic luncheon pick in diners all across the land. I love a good tuna melt, and here’s a way to make it a little more grownup and tasty. I like to either wrap them in foil and melt them in the oven or on the grill, or even better, skip the foil and do them on an indoor grill or panini press.
Tasty Tuna Melt
Thick sliced bread
Tuna
Scallions, chopped
Capers
Parsley, chopped
Lemon juice
Gruyere or Swiss cheese
Mix the tuna with the scallions through lemon juice. Pile it high on slices of bread and top with cheese. Add …read more

Hot or cold, this one works either way. I loaded up thick slices of whole wheat bread, wrapped them in foil, and heated them, but they are really good cold too
I’ve never measured the proportions, just mixed the ingredients together until it seemed right.
Tasty Tuna Fish
Tuna
Soy sauce
Lemon zest
Lemon juice
Mint, chopped
Sesame seeds
Greens, preferably dark like arugula
Image: Cyndi Lavin

I got this recipe a million years ago from my good friend Kathy. My children never liked it much when they were little, so Mike and I only had it occasionally until they got a bit older and their tastes changed a bit. Sometimes I forgot how much I loved this dish in between times!
It’s quick and easy, wonderful for scallop lovers (that was the sticking point for our kids!), and pretty healthy to boot!
Pasta with Scallops and Wine Sauce
12 oz cooked fettucine or penne
12 oz scallops
1/2 an onion, chopped
Clove of garlic, chopped fine
1 T butter
1/2 c dry white …read more

I already told you how much I like the new edition of the The Taste of Home Cookbook. Here’s another recipe from this fabulous book. I used fresh salmon instead of canned, and substituted yogurt for the sour cream. Using the fresh salmon obviously upped the time needed to put this together, but if you chose to used canned, it only takes 10 minutes to prepare!
Courtesy of The Taste of Home Cookbook and website!
Salmon Salad
Ingredients:

2 cans (14-3/4 ounces each) salmon, drained, bones and skin removed
2 celery ribs, sliced
1 large apple, peeled and chopped
5 green onions, sliced
1/2 …read more

This sauce is especially good with smoked fish, but any strong-tasting fish will do it! I don’t use it to smother the fish as it’s cooking, but instead serve it on the side.
Mustard-Dill Sauce for Fish
2 T dark whole-seed mustard
1/2 t ground mustard powder
2 t sugar
1 T white vinegar
3 T olive oil
4 t fresh dill, chopped
Mix mustards through vinegar in a small bowl. Whisk the oil in slowly until an emulsion forms. Use a hand-held wand beater if you’ve got one. Stir in the chopped dill. Serve with grilled or baked fish.
Image: Cyndi Lavin

Guest author: Peter Mohn, Grafton Village Cheese Company Vice President
Website: Grafton Village Cheese
The VP at Grafton Village Cheese, handcrafted award-winning cheddar cheese from Vermont, has a “cheese & macaroni” recipe that can knock you over, it’s so decadent. A perfect comfort food and a recipe that’s been a favorite among anyone we give the recipe to. The recipe below includes lobster which could be eliminated, but if you want comfort, there’s more richness for you!
Peter’s Lobster Cheese and Macaroni
Ingredients
1 lb elbow macaroni
1/4 cup butter
2 1/4 cup evaporated milk
2 T. Dijon Mustard
3 eggs, beaten
2 pounds grated Grafton Classic Reserve Cheddar
1 …read more

Another amazing entree from Healthy Appetite with Ellie Krieger! This one takes only about 15 to 20 minutes to make, start to finish
Fish with Tomatoes, Olives and Capers
4 teaspoons olive oil, divided
4 (5-ounce) sea bass fillets (or other white fish)
1 small onion, diced
1/2 cup white wine
1 cup canned low-sodium diced tomatoes, with juice
1/2 cup chopped pitted black olives
2 tablespoons capers
1/4 teaspoon dried crushed red pepper, optional
2 cups packed fresh baby spinach leaves
Salt and pepper
In a large nonstick skillet heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 …read more

Photo by Beau Gustafson & Jan Gautro
Cooking Light
Seven delicious-sounding recipes, each promised to clock in at around 20 minutes! The snapper, shown above particularly struck my fancy. All recipes are available at the Cooking Light website. Here’s their snapper dish:
Pan-Grilled Snapper with Orzo Pasta Salad
1 1/2 cups uncooked orzo (rice-shaped pasta)
Cooking spray
4 (6-ounce) red snapper fillets
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 1/2 tablespoons minced shallots
1 tablespoon chopped fresh parsley
1 tablespoon fresh lemon juice
2 teaspoons orange juice
1 teaspoon Dijon mustard
2 1/2 tablespoons extravirgin olive oil
Cook pasta according to the package directions, omitting salt and …read more