Grilled potatoes

From allrecipes.com

2 russet potatoes, scrubbed

2 Tbs olive oil

salt & pepper

Poke each potato with the tines of a fork. Place the potatoes in a microwave oven, and cook on high power for about 5 minutes. Check about halfway through, and turn potatoes over for even cooking. Slice each potato in half the long way and cook potatoes another 2 minutes on high power. 

Preheat a grill for medium heat.

Brush the potato tops with olive oil and season with salt and pepper to taste.

Cook on prepared grill for 15-20 minutes, turning once. 

Mediterranean Ling Cod

2 Tbs olive oil

1/2 c shallots, sliced

4 canned anchovies

zest of one orange

orange peeled and segmented

1 28 oz can diced tomatoes, undrained

2 cups squash/zucchini, cut into 1 inch cubes

1 tea salt

1/4 tea pepper

2 lbs ling cod

3 cups cooked  rice

1. Heat olive oil in a large skillet and add shallots. Cook until soft and add anchovies. Cook until anchovies melt. Add zest, orange segments, tomatoes, squash/zucchini, salt & pepper. Cook until zucchini are soft. Add cod and cover with vegetables. Cook until cod is done, 10 minutes or so. Serve cod and vegetables on rice. 

Kale & Carrot Salad with Candied Walnuts

Adapted from a recipe in Every Day with Rachael Ray July/August 2013

1/4 c olive oil
6 Tb white wine vinegar
2 tsp honey
1 tsp dijon mustard
10 cups stemmed and torn kale
1 carrot, shredded
1 c store-bought candied walnuts (or make your own!)

In a large bowl, whisk oil, vinegar, honey and mustard. Add kale and carrot, toss and season. Let stand 10 minutes, toss again, then sprinkle with nuts.