Over the past few months, we’ve grown used to digging through our pantries for dinner inspiration. I try to view it as a fun cooking challenge and an opportunity to (finally) use the stacks of canned, jarred and frozen goods that seem to have permanently populated my cabinets or burrowed themselves into the depths of the freezer. This pasta dish is a result of my kitchen foraging. The thing is, it’s also a delicious meal, and I wonder why I haven’t made it more often.

Chances are, you already have the main ingredients -- canned or jarred tuna, frozen peas and dried pasta -- stashed in your kitchen. Tuna is a simple, nutritious and flavorful addition to pasta. In fact, spaghetti al tonno is an Italian classic. When possible, use a sustainably sourced tuna, and don’t shy away from tuna packed in olive oil, especially for this recipe. It’s the oil that contributes flavor and richness to the dish.

Peas’ natural sweetness brightens the pasta and complements the briny tuna. I also add fresh chile pepper. If you don’t have one, increase the amount of dried red pepper flakes to 1 teaspoon.

This pantry-style dish can be on the table in 15 minutes, so add it to your repertoire of easy weeknight dinners. Shelter-in-place should not be the only time you make this recipe. It’s a keeper.

Spaghetti With Tuna, Peas and Lemon

Active Time: 15 minutes

Total Time: 15 minutes

Yield: Serves: 4

12 ounces spaghetti

3 tablespoons olive oil

2 garlic cloves, minced or pushed through a press

1/2 teaspoon crushed red pepper flakes

1 cup frozen peas, defrosted

1 (7-ounce) can or jar of tuna, packed in olive oil, drained

1 small red jalapeno pepper, seeded, thinly sliced (optional)

2 tablespoons fresh lemon juice

1 teaspoon finely grated lemon zest, plus extra for garnish

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 to 3 tablespoons chopped fresh dill

Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente. Reserve 1/2 cup of the cooking water and drain the pasta.

While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes and saute until fragrant, about 1 minute, and then add the peas and saute until heated through, about 1 more minute.

Add the tuna, jalapeno (if using), lemon juice, lemon zest, salt and pepper. Turn off the heat and gently stir, without overmixing, to break up the tuna while maintaining a chunky texture (you don’t want to cook the tuna).

When the pasta is ready, add to the skillet. Over low heat, gently stir to combine and coat the spaghetti. If too dry, add some cooking water, 2 tablespoons at a time, to moisten to your taste. Divide the pasta among serving bowls. Garnish with the dill and additional lemon zest.

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Now more than ever, it’s important to eat healthy, nutrient-rich meals that boost our immunity and our mood. It also helps if our meals are not only delicious, but also relatively easy to prepare without overwhelming. We're talking less stress, folks, while nourishing and providing enticing dinner options that give us something to look forward to at the end of each day.

Simple roasted meats and fish swathed in flavorful marinades are easy to prepare and add excitement to an ordinary dinner, with a list of ingredients that promise to liven up our taste buds while (we hope) pleasing even the pickiest eaters in the family. This Thai-inspired marinated salmon is quick and easy to whip up. Most of the ingredients are available in well-stocked supermarkets and online. You can improvise, too, if you like.

The key is that the flavor should be nicely balanced with salt, sweet, acidity and as much heat as fits your taste. Fresh lemongrass is often available in produce sections of supermarkets, but if it’s not an option, you can substitute 1 teaspoon jarred lemongrass paste, or simply omit it.

In this recipe, I cut the salmon into smaller pieces, about 4 ounces each, to expose more edges to the marinade and drive in extra flavor. This marinade is also delicious with beef, chicken and tofu, so feel free to make a double batch and store it in the refrigerator for later use.

Thai Chile Salmon

Active Time: 10 minutes

Total Time: 25 minutes plus marinating time

Yield: Serves 4 to 6

Marinade:

1 lemongrass stalk (or 1 teaspoon jarred lemongrass paste)

1/4 cup sweet chili sauce

1 1/2 tablespoons soy sauce or tamari

1 tablespoon fresh lime juice

2 teaspoons finely grated peeled fresh ginger

1 garlic clove, minced

1 teaspoon Sriracha

1 teaspoon toasted sesame oil

2 pounds salmon fillet, with or without skin, pinbones removed

Freshly ground black pepper

Chopped fresh cilantro for garnish

Lime wedges for serving

Cut about 1 1/2 inches of the base of the lemongrass stalk and discard the rest. Peel the tough outer layers to reveal the core. Finely grate the core and put in a small bowl. Add the remaining marinade ingredients and whisk to blend.

Place the salmon on a large plate or in a baking dish. Pour the marinade over and turn to coat. Let stand at room temperature for up to 30 minutes.

Heat the oven to 425 degrees. Line a rimmed baking sheet with foil. Remove the salmon from the plate and arrange on the baking sheet.

Roast the salmon until golden on top and cooked to your desired doneness, 12 to 15 minutes for medium, depending on the thickness of the salmon.

Garnish with freshly ground black pepper and cilantro. Serve with lime wedges and the reserved marinade, if desired.

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Do you prefer cookies or bars? I stand with bars. Simply put, they are easy to bake -- just spread the batter in one pan at once. I also prefer the texture of a bar, with its crunchy top and crisp edges that give way to gooey center that melts in the mouth. And lastly, I think bars store better. I know, I know, who am I kidding. It's not like these sweets don't get gobbled up before you can say brown butter, right? It's true, though. I find that bars freeze exceptionally well, and don't dry out, unlike cookies -- or at least the cookies I make.

And speaking of brown butter: Whether it's a cookie or a bar you're baking, brown butter is that extra ingredient that tips a sweet from good to decadent. Brown butter adds a golden, nutty, butterscotchy color and flavor. The method to brown butter is simple. Melt the butter and continue to cook it until it takes on a deep golden, light brown color with a toasty aroma. The key is to keep an eye on the butter, since it can go from light brown to dark brown to burnt very quickly. It's not the time to step away from the stove and water your plants.

These blondies include toffee, which makes for a sweet and very butterscotchy bar. Finely chopped bittersweet chocolate helps to balance out the sweetness of the batter.

Brown Butter Toffee Bars

Active Time: 15 minutes

Total Time: 45 minutes

Yield: Makes about 25 (1 1/2-inch) bars

1 cup unsalted butter, melted and browned, cooled

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (packed) dark brown sugar

1/2 cup granulated sugar

1 large egg plus 1 egg yolk

1 teaspoon vanilla extract

1 cup chopped toffee bars, about 5 ounces

1/2 cup finely chopped bittersweet chocolate, about 2 ounces

Sea salt for sprinkling, optional

Melt the butter in a medium heavy-bodied saucepan over medium heat, whisking frequently. Continue to heat the melted butter until it begins to foam and then subsides, 4 to 5 minutes. Continue to cook until the butter has a deep amber color with a nutty, toasted aroma. Keep a careful eye on the butter, since it can quickly go from brown to burnt. When the butter has browned, remove the pan from the heat and pour the butter into a heat-resistant bowl to stop the cooking process. Cool completely. (At this point, you can use the butter as-is, or strain the butter through a cheesecloth or fine-mesh strainer to remove the brown bits. For this recipe, keep the brown bits for extra flavor.)

Heat the oven to 350 degrees. Butter an 8-by-8-inch baking pan and line with parchment.

Combine the flour, baking soda and salt in a small bowl.

Whisk the sugars, egg and yolk in a large bowl until light, about 3 minutes. Whisk in the cooled butter and vanilla until smooth. Add the flour mixture and stir to combine. Stir in the toffee and chocolate.

Spread the batter in the prepared pan. Sprinkle with sea salt, if using. Transfer to the oven and bake until golden and a toothpick inserted comes clean, about 30 minutes. Cool completely on a rack. Cut into squares.

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