Salt Cod SaladBy Ann Ogden GaffneyPut the salt cod in a bowl and add enough boiling water to cover by 2”. Leave to soak 15 – 20 minutesGrilled Gravlax Salmon with Warm French Lentil SaladBy Ann Ogden GaffneyHeat the grill until very hot. Remove the salmon from the dish and with paper towel, wipe off as much of the dill mixture as possible, particularly on the skin side. Easy Seafood GratinBy Ann Ogden GaffneyEasy seafood gratin is a slightly updated version of a favorite recipe in the ‘soothing’ chapter of my James Beard-nominated cookbook.Grilled Scallop TortillasBy Ann Ogden GaffneyI love scallops not just because they taste so sweet, and cook in a jiffy. Grilled scallop tortillas is a 3-fer – you get the scallops, the slaw and a fabulous fresh salsa verde. So good. Grilled Tuna Salade NicoiseBy Ann Ogden GaffneyGrilled Tuna Salade Nicoise is the perfect food for hot weather, not only can it feed a cast of thousands, but the eggs and veggies can be cooked together in one pot and left in the fridge until you are ready to assemble the salad. Easy eats!Perfectly Easy Fish StewBy Ann Ogden GaffneyI love this perfectly easy fish stew. It is as easy to make as it is good to eat and is perfect for feeding a cast of thousands at dinner parties, or if the base is made in advance and frozen, a delicious weeknight supper for twoSpanish Style Cod WithChickpeas and PeppersBy Ann Ogden GaffneyAside its great flavor, and easy method, the great benefit of Spanish style cod with chickpeas and peppers is that the basic veggie stew the fish sits on can be made ahead of time, even frozen, to use as needed. Simple Roasted SalmonBy Ann Ogden GaffneySimple Roasted Salmon is an easy, delicious way to cook this wonderful fish. You’ll need to allow a little time for the salmon to sit in the marinade, but after that it cooks in no time at allSpaghetti with ClamsBy Ann Ogden GaffneySpaghetti with Clams is a classic pasta that invokes Italian summers in all their glory. This white version is a little different from usual. The delicious creaminess of the sauce comes from the pasta itself.