What is more classic than french fish stew. While this is not authenticate by any stretch, it tastes great and captures the spirit of Bouillabaisse.

Most of the cooking time goes into making the soup base while the final cooking of the seafood is only ten minutes or so. While hardly tricky, it is important to create a seafood cooking time schedule based on your particular seafood. Our role of thumb is 9 minutes for mussles, 7 minutes for a firm white fish like halibut, 4 minutes for shrimp and 3 minutes for scallops. 

Flatbread / Cracker Pizza is a fun and quick alternative to traditional pizza. Since the crust is yeast-free, it does not need to rest and that saves time. From start to finish, flatbread pizza is a one hour process. Top it with olive oil and salt and you have a quickie breadstick alternative. Add traditional pizza toppings and it becomes a meal for two. When using pizza toppings, adding "barrier toppings" first (those with low moisture that can also act as a moisture barrier) will help preserve that crunchy crust.

Simple marinade for whatever Bánh Mì protein you prefer (or have on hand). Works equally well with pork or chicken thighs.

This recipe uses the shredded pork from No Waste Carnitas recipe and tortillas to make quesadillas.

We have been making this recipe for serval years.  We are not fond of fennel, so replace it with a leek.  

This was wonderful!  We were not sure about the pearl onions, but found that really added a nice sweetness to counter the richness of the meal.  

The current recipe made enough for two meals for us.

This tasty potato salid recipe actually makes enough for four people or two with leftovers for a second meal. Difficult to scale down further so suggest using these proportions. The potato salid has a nice consistency somewhere between smooth deli-style and course country-style. Leftovers will last a week in the refrigerator without issues.