Bowls make everything better, and easier, especially during the Lenten season. Simply toss cooked rice with nigella or black sesame seeds. Grill skewered Alaska sockeye salmon with a little oil, salt and pepper. Place 2 cups mixed greens in a bowl, 3/4 cup rice, and 3 dollops of bottled peanut sauce. Add 1 cup of cucumber tomato salad, salmon, and top with 1 Tbsp of sauce. Easiest flavor bomb ever.

For a morning pick me up, try a smoothie. There's no need for a recipe, just grab one (or a few) in-season fruits, your favorite milk, juice, or non-dairy base, and any add-ons your heart desires. Then blend it up, pour it out, and grab a straw for sipping!

Celebrate citrus season with this bright and beautiful salad - perfect for (small) hosting and impressing friends. Mix radicchio with kale or arugula, add in cut citrus and top with EVOO, vinegar, and s&p. Spice it up with thinly sliced fennel or sunflower seeds if you're feeling extra special.

Try this cioppino recipe fit for a feast: Heat 3 tbsp olive oil in a heavy pot over medium heat. Add one diced onion and fennel bulb, 2 tbsp chopped capers, ½ c chopped olives and salt. Sauté a few minutes, adding 3 minced garlic cloves in the last minute. Stir in a pinch of chili flakes, then pour in 2 c white wine. Simmer until mostly evaporated, then stir in 28 oz crushed tomatoes, ½ c olive oil, and 2 c water. Simmer a few minutes, then add 2 lb mussels. Cover and simmer 3 minutes. Cut a cod fillet into bite-sized pieces and add to stew along with 1/2 lb shrimp. Simmer uncovered a few minutes more until cooked through. Serve with crusty bread and butter.