ham, not just for holidays

When I think of ham I imagine Easter dinner. Or, a giant buffet. Just a few months ago I discovered these very small ham roasts at our local farmer's market, and recently I found a tiny Niman Ranch ham at Whole Foods. Since the hams are fully cooked (as well as nitrate free and responsibly raised) all I had to do was heat it up and make some sides...which, to me, is the fun part of making dinner. When I set down the plates the kids were all so excited and there was a chorus of "Mmmm, I love this ham!" It will definitely be added to the list of things to keep on hand - the fact that there is a long refrigerator life is a bonus too.

lemony roasted salmon

This is probably my very easiest recipe and yet it is the one friends ask for over and over again. The tangy lemon zest is the perfect counterpoint to the richness of the salmon. I buy 1 fillet of wild salmon with the skin left on, about 5-6 ounces per person. Place it on a lightly oiled baking sheet. Grate the zest of a lemon over the fillet and sprinkle it with a generous amount of sea salt. (Occasionally I also add a little freshly chopped dill.) Roast it in a 450º oven for about 10-15 minutes, depending on the thickness of the fillet. You can tell the fish is done when you press it gently with your finger and it flakes and is no longer springy. In warmer weather this also works really well on the grill.