Whether you use your oven or the grill, this healthy one-dish meal is bright and satisfying. I use my go-to marinade for the salmon. With a balance of bright citrus, sweet chili heat and piquant mustard, it hits all of the flavor categories, and provides a welcome bite to cut through the buttery richness of the fish.

The salad is another go-to favorite, where I massage the kale leaves -- you've probably heard of this method by now. In case you haven't, massaging the tough leaves helps to tenderize them so that they are slightly softened, but not limp, while taming their earthy flavor. It's really a must for kale salads and can be done well ahead of serving without the risk of wilting, thanks to the sturdiness of the kale leaves, which is a brilliant prep trick for salad.

I frequently use my grill as my second oven and fire source for cooking meats, chicken and fish, no matter the time of year. I will draw the line, though, when I can't bear the thought of stepping out into polar temperatures or a drenching downpour to quickly char-grill my dinner. So, I turn to my oven broiler for (almost) the same charred results. This is how I prepared these salmon skewers.

You might wonder why I skewered the salmon, especially since there's nothing else threaded with the fish. I cube and skewer the salmon so that the fish, which is cut into large chunks, has more surface area, edges and corners that are exposed to the grill. This ensures that there will be lots of crispy charred bits all over the salmon, which in my opinion is the best part of this recipe.

Grilled Salmon Skewers With Kale and Quinoa

Active Time: 20 minutes

Total Time: about 30 minutes, plus marinating time

Yield: serves 4 to 5

Special equipment: Pre-soaked bamboo skewers

2 pounds salmon filet, skin and pin bones removed, cut into 1-inch chunks

Marinade:

2 tablespoons extra-virgin olive oil

2 tablespoons soy sauce

2 tablespoons fresh lime juice

1 tablespoon sweet chili sauce, such as Sriracha

1 tablespoon Dijon mustard

Salad:

1 small bunch curly green kale

3 tablespoons extra-virgin olive oil, divided

1 tablespoon fresh lemon or lime juice

Sea salt

2 tablespoons balsamic vinegar

1/8 teaspoon freshly ground black pepper

1 cup chopped cauliflower florets

1/2 cup cooked quinoa, room temperature

1 medium carrot, coarsely grated

1 small red chili pepper, thinly sliced

2 tablespoons fresh cilantro leaves, coarsely chopped

2 tablespoons fresh mint leaves, coarsely chopped, plus extra for garnish

Place the salmon in a medium bowl. Whisk the marinade ingredients in a small bowl. Pour over the salmon and stir to coat. Refrigerate for 30 minutes.

Remove the tough ribs from the kale and tear the leaves into bite-size pieces. Place in a large bowl and with 1 tablespoon oil, the lemon or lime juice and 1/8 teaspoon salt. With your hands, toss and rub the leaves to thoroughly coat for about 1 minute. Let stand at room temperature while you prepare the salmon.

Whisk the remaining 2 tablespoons oil, the vinegar, 1/4 teaspoon salt, and the black pepper in a small bowl.

Preheat the oven broiler.

Thread the salmon on the skewers and discard the marinade. Arrange the skewers on a grill pan and place on the top rack under the oven broiler. Grill until cooked through and well marked in places, about 8 minutes, turning the skewers once.

While the skewers are grilling, assemble the salad. Add the cauliflower, quinoa, carrot, chili pepper, cilantro and mint to the kale. Drizzle the dressing over the salad and toss to combine.

To serve, spread the salad on a serving platter or divide between serving plates. Arrange the skewers over the salad and garnish with additional mint. Serve immediately.

CAPTIONS AND CREDITS

With warmer days on the way, chilled soups are a bright and refreshing alternative to a steaming bowl of soup. And while cool soups are certainly a solution to the heat of summer, they are also delicious year-round. In fact, the slightly chilled temperature often amplifies the flavor and freshness of the ingredients, especially when the soup is as elegantly simple as this pea soup.

Light and luscious, this pea soup is a lovely spring teaser. A billowy puree of sweet peas is lifted and brightened by swirls of lemon-flecked creme fraiche. The anise-scented tarragon and slivers of peppery pink radish finish the soup, adding a shock of contrasting color and the satisfying bite of a crisp crudite.

I prefer the savory flavor of the chicken stock in this recipe, but additional water may be substituted for a vegetarian version -- in which case, be sure to taste and adjust the seasoning accordingly. The soup may be served slightly chilled or at room temperature. Serve as a light first course for three to four people, or divvy it up between six to eight demitasse cups for a pretty appetizer.

Chilled Pea Soup With Creme Fraiche, Lemon and Tarragon

Active Time: 20 minutes

Total Time: 20 minutes, plus cooling time

Yield: About 2 1/2 cups

1 tablespoon unsalted butter

1 large shallot, finely chopped, about 1/4 cup

3 cups shelled English peas

1 cup chicken stock (or water)

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 cup water

1/3 cup creme fraiche (or plain whole-milk Greek yogurt)

1/2 teaspoon finely grated lemon zest

Sliced radishes and fresh tarragon leaves, for garnish

Melt the butter in a medium saucepan over medium heat. Add the shallots and saute until translucent without coloring, 3 to 4 minutes. Add the peas and saute until bright and crisp-tender, 2 to 3 minutes. Add the stock, salt and pepper and simmer until the peas are very tender, 3 to 4 minutes.

Carefully transfer to a food processor and process until smooth. Add 1 cup water, 1/4 cup at a time, until you reach your desired consistency. (The soup should be a little thick and not too runny.) Taste for seasoning and transfer to a bowl to cool to room temperature.

Whisk the creme fraiche and lemon zest in a small bowl.

Divide the soup between serving bowls or small cups. Add a spoonful of the cream to the soup and gently swirl, leaving light traces of the cream visible. Garnish each serving with 1 to 2 radish slices and sprinkle with snipped tarragon leaves.

CAPTIONS AND CREDITS

Not those kind of mushrooms, silly. You want these mushrooms -- namely, dried porcini mushrooms -- in your kitchen. They keep indefinitely in your pantry and can easily be reconstituted for use with pasta, risotto, soups and sauces. Or you can simply blitz the heck out of them and turn them into dust.

Porcini mushroom dust is a magical elixir, fragrant with umami-rich aroma and flavor, and a gorgeous ingredient to add to rubs and marinades. Its earthy, smoky flavor melds beautifully with garlic and herbs, such as rosemary and thyme, and is an excellent complement to meats, such as beef and lamb, when used as a rub.

While dried porcini mushrooms are pricey by the pound, the good news is that you don't need a lot of them to make this rub -- all you need is a half-ounce. When the mushrooms are dried, their flavor intensifies, so a little goes a long way. Other dried mushrooms, such as shiitakes, may be substituted, but in terms of flavor, the porcini is best. I use a spice grinder to blitz the mushrooms before mixing them with the rub ingredients, for a pasty consistency. If you don't have a spice grinder, you can use a mini-food processor, with slightly coarser results.

Note: If the dried mushrooms are slightly spongy and not entirely crisp before grinding, cut them into 1/2-inch pieces, spread on a small baking tray, and place in a 300-degree oven for 10 to 12 minutes. Remove and cool to room temperature before grinding.

Porcini and Rosemary Crusted Lamb Loin Chops

Active Time: 20 minutes

Total Time: 30 minutes, plus 20 minutes drying time if needed

Yield: Serves 4

1/2 ounce dried porcini mushrooms

4 tablespoons olive oil, divided

1 large garlic clove, minced

1 tablespoon finely chopped fresh rosemary leaves

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

8 lamb loin chops, each about 1-inch thick

Finely grind the mushrooms in a spice grinder. Transfer to a small bowl and add 3 tablespoons oil, garlic, rosemary, salt and black pepper and stir to blend.

Coat the lamb on all sides with the rub and let stand at room temperature for 30 minutes.

Preheat the oven to 375 degrees. Heat 1 tablespoon oil over medium-high heat in a large ovenproof skillet. Add the lamb to the pan without overcrowding. Cook until brown on both sides, 3 to 4 minutes per side. Transfer the skillet to the oven and cook to your desired doneness, about 8 to 10 minutes for medium-rare. Remove from the oven, tent with foil, and let rest 10 minutes before serving.

CAPTIONS AND CREDITS