It’s a little out of season for this, but my baby sister (OK, she’s in her late 20s, but she’s still the youngest of the three of us) requested it. This is a recipe for salmon at that time of year when the apples first come out, but it’s warm enough to want to cool off with a peach during the day. You’ll need to plan ahead for this.

Overnight, soak salmon fillets in apple cider (or apple juice and cinnamon, but if you can do the cider, all the better). In the refrigerator, of course. You don’t want to give anybody food poisoning.

You’ll cook the fillets in the cider (fish side down first; the pan will get hot enough to deal with the skin side later). But the magic here is in the topping.

In another pan, melt some butter, then soften some chopped walnuts. Add chopped peaches, raisins, cinnamon, and maple syrup. Drain the liquid before you serve it over the fish.

What else would you do with a week’s worth of leftovers except start making omelets? And, of course, apologizing for the hideousness of the photo you took with your cell phone.

I’m going to just run on the assumption that you know how to make an omelet. If not, here’s a reasonable primer.

My Sunday morning breakfast was made with roasted peppers, catfish and pineapple chunks left over from the catfish bites we went over yesterday, along with some mozzarella I had left over from the eggplant caprese from Wednesday.

And since I’m a dork, that’s cinnamon toast. And you won’t be surprised to hear there was coffee nearby.

This was the unexpected winner of the night. I kind of went out on a limb with this but it worked out.

First, roast some peppers and let them cool.

Next, sautée two catfish fillets in butter, lime juice and peppermint, and let them cool.

I used canned pineapple for this, but you could certainly cut up some fresh pineapple. Your call.

Cut the peppers and catfish into bite-sized pieces. Stack a bite of catfish on top of a bite of pepper, and top it with a piece of pineapple. A toothpick goes a long way toward holding it all together.

Refrigerate and serve cold.

We’re taking a break from the roasted peppers today, but don’t worry, they’ll be back Thursday and Friday!

This is an easy one, and pretty darn delicious.

• 1 large eggplant
• 2 large beefsteak tomatoes
• 8 oz fresh mozzarella cheese
• fresh basil leaves

I prefer to draw some of the liquid out of the eggplant. To do that, slice the eggplant, arrange the slices on a paper towel, lightly salt the slices, and put another paper towel on top. You can do this in multiple layers as long as you keep a paper towel between the layers. Come back in about an hour; your eggplant will have dried a bunch and your paper towels will be soaked.

You can slice the tomatoes and mozzarella (matching the number of slices is the way to go) while you wait.

Start with the eggplant, then add a slice of tomato on top of that, then a slice of cheese, then a basil leaf.

The end. See how easy that was?

Food week continues here on the blog with a roasted pepper hummus you can dip pretty much anything into.

First, you should roast some peppers and let them cool.

Next, get out your blender. This recipe is scalable, so I’ll just give you the ratios I used based on one can of garbanzo beans (also called chick peas).

• 1 can garbanzo beans, drained and rinsed
• water (just have your sink nearby)
• 1 tbsp olive oil
• 8 cloves garlic, crushed
• 1/4 roasted pepper

Purée the beans, adding water as you go to help. Add oil and garlic; blend. Add pepper last.

Note: If you wind up adding too much water, you can boil some of the liquid off.

I hosted a small gathering over the weekend and, as usual, cooked too much. So, I’m taking the week to offer up my recipes on the blog.

The theme of the night wound up being roasted peppers. It turns out that roasting six of them gives you more than you need to work with. If you’ve never roasted your own peppers, you’re missing out. As you know – because you’ve bought the jarred ones – roasting brings out the sweetness. But jarred roasted peppers tend to be salty and briny.

Roasted bell peppers

I used orange, yellow and red peppers (they’re all sweeter than green). Seed and wash the peppers and cut them in quarters. Heat some olive oil in a frying pan over medium heat. I added rosemary and basil; I’ve been known to use clove on occasion, as well.

Place the peppers in the pan, drizzle lightly with more olive oil. After about 8 minutes, flip the peppers, roast for another 5-6 minutes.

Line a plate with paper towels, then put the peppers on the plate to cool, but don’t let them dry completely. These will last in the refrigerator for a few days.

Salsa

Now for the salsa. Ingredients:

• 1 roasted pepper, cut into bite-sized pieces
• 1 medium onion, sliced
• 4 large beefsteak tomatoes, cut into eighths
• 6 cloves garlic
• 3 jalapeño peppers, sliced
• 1 can black beans, drained and rinsed
• 1 can corn, drained and rinsed
• 1 tbsp olive oil
• 1/2 cup water

In a saucepan, heat oil over medium-high heat. Add garlic, onion and jalapeño pepper. Add tomato and water, turn heat down to medium and cover. Bring to a boil.

Add remaining ingredients. Let simmer, stirring occasionally, for 30 minutes.

Drain some liquid if desired (I prefer my salsa on the thick/chunky side).

Makes about 3 quarts, and would qualify as a mass-market medium salsa. A tablespoon of cayenne pepper or another three jalapeños would kick up the heat a bit.

I love simple foods. These are frequently foods that originate in cultures that are old, poor, or both. These are also civilizations that have found ways to fill their dietary needs with these foods so that they don’t, you know, die.

This recipe is scalable, either up or down (this is quite a bit of food. I decided to make it on a Friday night with the expectation it would last me at least the weekend). It’s the lazy version of this (I didn’t make the tortillas or the salsa).

Tacos

Ingredients

• 2 cups rice
• 2 cans black beans, rinsed
• 2 cups salsa
• 1 tbsp hot sauce (optional)
• 1/4 to 1/2 cup shredded cheese (cheddar or jack)
• corn tortillas

Put the rice on to cook. I use a rice cooker, so I use a 1:1 rice:water ratio to make it a little bit dry. If you’re making the rice in a saucepan, you probably want to go 1:2 rice:water.

In a saucepan, combine black beans, salsa and hot sauce. Bring to a boil then simmer, stirring occasionally.

Warm the tortiallas – you can do this either in a frying pan (a half minute or so on each side over medium heat) or the microwave (about 15 seconds for two).

Onto a tortilla, spoon rice, then salsa and bean mixture, then sprinkle some cheese. I put two in the microwave for an additional 20 seconds to melt the cheese, but that’s up to you.

Eat.

Happy hour and dinner on a Friday night can get stale. Last week, we mixed it up a bit.

Since we were arriving at different times, we met at our usual Friday haunt, the Blue Tusk. Rather than my usual Boddingtons (cold days) or 1812 Amber (warm days), I stepped out of my mold and tried Stone’s Old Guardian. This is a barley wine from the people who make Arrogant Bastard Ale.

Old Guardian is a smooth wine that takes on the characteristics of an Irish red – slightly hoppy, with a little bit of a chocolate overtone. It’s served in a 10-oz glass, and is a slow sipper.

The three of us then went on to Bistro Elephant, where we were seduced by menus, soft jazz, and a waiter who disappeared into the kitchen for two minutes to check the specials and came out with a 15-minute soliloquy.

I’ll just get right to the goods here. We shared an appetizer of a spring roll filled with king crab legs and vegetables, served with a dipping sauce of rice vinegar with jalapeño peppers.

For dinner, M— had duck in a tamarind sauce, served with rice and paired with a pinot noir recommended by our server. J— had sea scallops the size of her head, served with mixed mushrooms and rice, and paired with a raspberry framboise. I had their house duck, served in a Grand Marnier sauce over mashed potatoes, paired with a bourbon old-fashioned.

Our desserts included a raspberry sorbet, a mixed-sorbet basket, and a chocolate cake with a molten center served with burnt sugar ice cream. They make all their sorbets and ice creams in-house.

I topped the evening off with a glass of Harveys Bristol Cream sherry, served the good ol’ way (room temperature in a glass) at Clark’s Ale House, famous for its roast beef sandwiches and for not accepting tips at the bar.

Both the Blue Tusk and Clark’s are on All About Beer’s worldwide list of 125 places to have a beer before you die.

Highly recommended, all the way around.

You’re sick? You’re broke? No energy? You wish someone would just make you some chicken soup?

Quit your whining. Here’s how you do it, on a budget, and quickly.

You’ll need:

• 6 drumsticks ($1.42) [You could splurge $5 and get a whole chicken, but I'm trying to keep it cheap for you].
• 1 can of chicken stock (69 cents)
• 1 large onion (99 cents)
• 1 large potato (79 cents) [optional]
• 4 carrots (50 cents)
• 2 celery stalks (30 cents)

[With the drumsticks and the potato, we're at $4.69.]

Put the chicken in a pot, skin and all. Pour the chicken stock in there, put some water on, put it on high heat.

Peel the onion, and chop it into quarters (it will separate), and drop it in the water. Peel and chop the potato, add it to the water. Chop the carrots and celery, add them to your soup.

With me? We’re at, what, 6 minutes, and less than $5?

Here’s the tough part: wait until it comes to a boil. Stir.

Turn the heat down to medium and cover, then go take a 2-hour nap (seriously, you’re sick, you need the rest).

When you wake up, pick up each drumstick with some tongs, the skin and meat should more or less fall right off the bone (you may have to encourage it with a fork). You can toss the bones, and it’s up to you whether you leave the skin in the soup or not (it’s got kind of a strange consistency, you might want to pull it out).

You’re all set to eat, now. Get better.