Light dishes just in time for summer

Boil salted water in a medium saucepan and cook the haricot verts until crisp-tender, about 3 minutes. Drain and rinse under cold running water until cool. Cut the haricot verts into 1/2-inch lengths.

In a large bowl, combine the romaine hearts with the cooked haricot verts, watercress, frisee, arugula, apple, pear, avocado and cheese. Toss with the dressing, season with salt and pepper and serve at once. Serves 4.

*Idiazabal cheese is a smoked, pressed sheep cheese from the Basque region. Manchego makes a fine substitute.

Source: Chef Jose Garces, Amada.

MEDITERRANEAN TILAPIA

4 tilapia fillets

1 tablespoon olive oil

1/2 teaspoon black pepper

1/2 teaspoon red pepper flakes

1/2 teaspoon dried oregano

1/2 cup crushed tomatoes

1/2 cup white wine

1/4 cup chicken broth

16 kalamata or gaeta pitted olives

1/2 teaspoon capers

1/2 teaspoon lemon zest

1/4 cup fresh, flat-leaf parsley, chopped

Squeeze lemon juice

1/4 cup chopped walnuts

Rub olive oil into the fillets and season with black and red pepper and oregano. Heat nonstick pan over medium-high heat and pan-sear fillets, 3 minutes on each side.

Add tomatoes and let mixture simmer about 2 minutes. Add wine, let it reduce for another 2 minutes, then add chicken broth. Cook another 2 minutes. Add olives, capers, lemon zest and parsley. Stir just to blend and cook another minute.

Add a squeeze of lemon when you put it on the plate, and garnish with chopped walnuts. Serves 4.

Note: This recipe works well with boneless chicken breast.*

Source: Michael Scipione, Sano Catering.