Free Simply Organic by Jesse Ziff Coole

packages can be put together ahead of time and popped in the oven just before dinner. Always opt for unbleached parchment paper that’s as chemical-free as possible.
    1 cup basmati or white rice
    1½ cups chicken broth or water
    ¼ cup chopped fresh mint
    1 tablespoon olive oil
    ½ teaspoon salt
    4 ounces soft goat cheese, such as chèvre
    ½ cup raisins
    1/8 teaspoon freshly grated nutmeg
    1½ tablespoons capers
    4 wild salmon fillets (about 1 pound total)
    Salt
    Freshly ground black pepper
    Juice of 1 orange
    2 tablespoons finely chopped fresh chives
    In a medium saucepan over high heat, bring the rice, broth or water, mint, oil, and salt to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. Do not remove the lid. Remove from the heat and let stand, covered, for at least 10 minutes. Just before serving, fluff with a fork.
    Meanwhile, preheat the oven to 450°F.
    In a small bowl, combine the cheese, raisins, nutmeg, and capers.
    Cut four 12-inch circles of parchment paper or foil. Rinse the salmon under cold water, pat dry, and place each on one half of the parchment or foil, about 1½ inches from the edge. Sprinkle each fillet with salt and pepper. Place one-quarter of the cheese mixture on top of each fillet. Sprinkle with one-quarter of the orange juice and the chives. Fold over the parchment and, starting at the edge of the half circle, using small folds, completely seal the fish and cheese mixture inside the parchment. Place the packets on a baking sheet and bake for 15 minutes. Remove from the oven and place a packet on each of 4 plates.
    Tear through the parchment with a sharp-tipped knife. Put the remaining orange juice in a small saucepan over medium-high heat, reduce to about 3 tablespoons, and spoon over the cooked salmon. Serve with the rice.
FISH FILLET WITH PARSLEY-ALMOND PESTO
    MAKES 4 SERVINGS
    Any fish broiled with this lively pesto is transformed into a glorious meal. I like it with boiled potatoes and the first-of-the-season baby carrots. Drizzle a little extra cold pesto on the vegetables. The sauce tastes different when served chilled.
    1 cup firmly packed curly parsley, stems removed
    1 garlic clove
    2 tablespoons slivered almonds
    ¼ cup grated Parmesan or Asiago cheese (about 1 ounce)
    Juice of 1 large lemon
    ¼ cup extra-virgin olive oil (or enough to create a smooth, loose paste)
    4 fresh or frozen fish fillets (about 1½ pounds total), such as Pacific halibut, Alaskan salmon, or Pacific sablefish
    1 teaspoon paprika
    Preheat the broiler. Lightly oil a broiler pan.
    Combine the parsley, garlic, almonds, and cheese in a food processor or blender. Pulse until puréed. Add the lemon juice. With the machine running, gradually add the oil and purée until the sauce is smooth.
    Brush both sides of the fillets with the pesto. Sprinkle with the paprika.
    Place the fillets on the broiler pan and broil for 5 to 10 minutes, or until opaque.
    VARIATIONS
    I also like to serve this fish cold on top of a bed of salad greens, or pack it in a picnic basket along with a baguette for sandwiches in the park or on the beach.
GREEN GODDESS CHICKEN AND ASPARAGUS SALAD
    MAKES 4 SERVINGS AND 2 CUPS OF DRESSING
    At our catering company, we use this green goddess dressing throughout the spring and summer. It is especially good with asparagus, which is why this recipe is such a lovely way to combine fresh asparagus with leftover chicken.
    ½ cup chopped green onions
    ¼ cup chopped fresh Italian parsley
    1 garlic clove
    1 tablespoon fresh tarragon
    1 tablespoon fresh dill
    1 tablespoon red wine vinegar
    ½ cup sour cream or plain yogurt
    ½ cup buttermilk (see Organic Tip)
    1½ teaspoons salt, plus extra for seasoning
    1½ teaspoons sugar
    ¼ teaspoon freshly ground black pepper, plus extra for seasoning
    1 pound asparagus
    1 pound boneless, skinless chicken thighs or breasts, cut into bite-size pieces
    Lettuce leaves for serving
    4 whole spring onions, trimmed
    In a food processor or blender, purée the green