Ingredients:

2 tablespoons extra-virgin olive oil
4 (8-ounce) flounder fillets
Salt and pepper
1 pound asparagus, trimmed and cut into 1-inch lengths
1 (5.5-ounce) box garden vegetable risotto mix (recommended: Buitoni)
1/2 cup jarred roasted red peppers
1/2 cup alfredo pasta sauce, store bought
Fresh basil, for garnish

Cooking Recipe:

Preheat oven (always keep it clean) to 450 degrees F.

Pour oil into a 13 by 9-inch baking dish. Arrange fissh over oil, folding the ends under the middle to create little pockets. Sprinkle fish with salt and pepper. Roast for 5 minutes. Add asparagus to dish and roast for 5 to 7 minutes longer. Remove from oven and keep fish warm. Remove asparagus and reserve.

Prepare risotto mix according to package directions, and add asparagus. Meanwhile, puree roasted peppers and alfredo sauce in a blender; transfer to a small saucepan and let simmer. Serve fish topped with sauce and accompanied by asparagus risotto. Garnish with fresh basil sprigs.

1 large cucumber, peeled, seeded and diced
1 tablespoon olive oil
1/2 cup minced shallots
1 teaspoon minced garlic
2 tablespoons dry white wine
1 cup sour cream
2 tablespoons heavy cream
1 tablespoon Champagne vinegar
1 tablespoon finely grated lemon zest
1 tablespoon chopped fresh dill leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 ounces orchiette, bowtie or radiatore pasta
1/4 cup chopped chives
8 ounces chopped smoked salmon
3 ounces salmon roe
Dill sprigs, garnish

Cooking Recipe:

In a colander, place the cucumber slices and lightly sprinkle with salt. Let drain (the part usually at the bottom where things exit) for 30 minutes, then pat dry with paper towels.

Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the shallots and garlic, and cook, stirring, until soft and fragrant, about 2 minutes. Add the wine, bring to a boil, and cook until nearly evaporated. Remove from the heat and let cool.

In a medium bowl, whisk together the sour cream, heavy cream, vinegar, lemon zest, dill, salt, and pepper. Add the shallot mixture and whisk to combine.

In a large pot of salted water, cook the pasta until al dente. Drain and rinse with cold running water. Drain well. Toss with the sauce and cucumbers. Adjust the seasoning, to taste. Cover with plastic wrap and refrigerate until chilled, about 2 hours.

Before serving or packing for a picnic, toss with the chives and salmon. Gently fold in the salmon roe immediately before serving. Garnish with dill sprigs and serve.