In a small bowl or jar, whisk together 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp Dijon, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper until emulsified. Taste and adjust seasoning.

Assemble the salad

In a large bowl, combine 6 cups mixed greens, 1 cup halved cherry tomatoes, 1/2 cup sliced cucumber, and 1/4 cup thinly sliced red onion. Drizzle with dressing (start with half, toss, add more if needed). Sprinkle 1/2 cup crumbled goat cheese and 1/2 cup toasted walnuts on top. Serve immediately.

Entrée 1 — Pan-Seared Chicken with Lemon-Herb Pan Sauce (serves 2)

Prepare chicken

Pat 2 chicken breasts dry. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Lightly dust with 2 tbs flour if desired for a golden crust; shake off excess.

Cook chicken

Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat until shimmering. Add chicken and cook 4-5 minutes per side until golden and internal temperature reaches 160-165°F (about 74°C). Transfer to a plate and tent with foil to rest.

Make pan sauce

Reduce heat to medium, add remaining 1 tbs butter and sauté 2 minced garlic cloves 30 seconds until fragrant. Deglaze pan with 1/4 cup dry white wine or 1/4 cup chicken broth, scraping up browned bits. Add 1/2 cup chicken broth and 2 tbs lemon juice; simmer 2-3 minutes to reduce slightly. Stir in 2 tbs chopped parsley and 1 tsp thyme. Taste and season with salt and pepper. Return chicken to pan and spoon sauce over to warm through for 1 minute. Serve chicken topped with sauce.

Entrée 2 — Pan-Seared Salmon with Honey-Soy Glaze (serves 2)

Season salmon

Pat 2 salmon fillets dry, season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Sear salmon

Heat 1 tbs olive oil in a nonstick skillet over medium-high. Place salmon skin-side down and press gently for 15 seconds to keep skin flat. Cook 4-5 minutes until skin is crisp and salmon is cooked about three-quarters of the way through. Flip and cook 30-60 seconds more just to finish (depending on thickness). Transfer to a plate.

Make glaze & finish

Wipe skillet lightly, add 1 tbs soy sauce, 1 tbs honey, 1 tsp rice vinegar, 1 minced garlic clove and 1/2 tsp grated ginger. Warm over medium and stir until honey dissolves and glaze slightly thickens, about 1-2 minutes. Return salmon to pan and spoon glaze over to coat for 30 seconds. Remove to serving plates and garnish with sliced green onions and 1 tsp sesame seeds if using.

Side — Garlic Butter Roasted Baby Potatoes (serves 2-3)

Preheat & season

Preheat oven to 425°F (220°C). In a bowl toss 1 lb halved baby potatoes with 2 tbs melted butter, 1 tbs olive oil, 2 minced garlic cloves, 1 tbs chopped rosemary or parsley, 3/4 tsp kosher salt and 1/2 tsp black pepper until evenly coated.

Roast

Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast 20-25 minutes until golden and tender, shaking pan once halfway through. If you want extra crisp, broil 1-2 minutes at the end, watching closely. Remove, garnish with additional chopped herbs if desired, and serve hot.