• Baked Arctic Char/Salmon:  Preheat oven to 450. Generously salt a thick Arctic Char (or salmon) fillet, and sprinkle with fresh pepper to taste. Pour on some olive oil – enough to spread all over fillet. Sprinkle on a bit fresh or dried herbs (oregano, thyme, rosemary, etc) and put atop parchment paper on a cookie sheet (if 1 end is thin, tuck it under). Bake for 12-15 minutes. Serve with lemon wedges.
  • Grilling/Baking Fish in Foil is ridiculously easy. Place a (thick: salmon or arctic char) fish fillet in foil skin-side down, if it has skin, slick it both sides with olive oil, add salt and pepper and any fresh herbs you like. Atop that, squeeze some lemons and place some very thinly sliced lemon along with very thinly sliced onion and halved cherry tomatoes. The only truly ‘obligatory’ ingredient is olive oil and some lemon. Wrap TIGHTLY in foil (I double wrapped it) and grill over medium-high or high heat for 10-15 minutes — longer if it’s a thick fillet. Take them off the grill and transfer to a serving platter Serve plain or with a simple, fresh ‘sauce/dressing’ like  Mustard Vinaigrette or Green Goddess (see ’sauces/condiments’ for recipes).
  • Roast Vegetables: No real recipe needed—just preheat oven to 375-400 or so.  Prep veggies by washing and drying. Toss with olive oil, salt and pepper – just enough oil to coat/not a lot.  Add dried herbs and garlic cloves if you like…or not.  Roast for about 30 minutes – more or less, depending on the veggies – just watch them and take them out when they’re done how you like them.
  • Baked Potatoes / Sweet Potatoes: Heat (toaster) oven to 400°.  Wash and dry potatoes then pierce each in several places with the tines of a fork. (Optional step: rub a little olive oil and salt onto potato). Place the potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes… DELICIOUS.
  • BAKED Sweet Potato Fries – these are easy (especially if you have a Cuisinart French Fry disk, which I highly recommend!), pretty nutritious and absolutely delicious.  Trick is to use 2 pans so you don’t crowd the fries on the pan.  Two modifications/ notes:  a) I use 2-3 sweet potatoes or you’ll have too many for a regular sized oven; and b) I season the lightly olive-oiled fries with salt, pepper, cumin and a bit of chili powder. On parchment lined pan, bake at 450 for about 20 minutes.
  • Mustard Vinaigrette a la David Tanis – for a TRIPLE recipe: 2 TB Dijon mustard, 6 TB Sherry Vinegar, some finely grated garlic (I use 2 cloves – the recipe asks for 1 1/2 teaspoons) and 9 TB EVOO, salt and pepper to taste. To make: whisk together mustard, vinegar and garlic. Whisk in olive oil. Season with salt & pepper.
  • Roast Vegetables in Oven (root vegetables work particularly well): Preheat oven to 400 and line a baking sheet with parchment paper. Wash and dry vegetables. Slick with olive oil and toss with salt and pepper (optionally add herbs). Spread on baking sheet and cook for about 30 minutes (remove thinner vegetables earlier if not all siimilar size).
  • Simple Baked Filet of (any) Fish: Preheat oven to 450 and layer baking pan with parchment paper. Generously salt a thick Arctic Char (or salmon) fillet, and sprinkle with fresh pepper to taste. Slick with olive oil – just enough to coat fillet. Sprinkle on a bit fresh or dried herbs (oregano, thyme, rosemary, etc). Place on baking sheet and if 1 end is thin, tuck it under. Bake for 12-15 minutes. Serve with lemon wedges.
  • Baked Sweet Potatoes (oven or toaster oven!): Preheat oven to 400°.  Wash, dry then pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes. (Optionally, slick potato with a bit of olive oil and salt before cooking.)