One pan is all you need to create a tempting feast for four.
Halibut with White Beans in Tomato-Rosemary Broth
Arugula-Asiago salad*

Baguette slices
Credit: Becky Luigart-Stayner; Melanie J. Clarke

* Place 6 cups arugula in a large bowl. Combine 1 tablespoon fresh lemon juice, 2 teaspoons extravirgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, stirring well. Drizzle dressing over arugula; toss gently to coat. Top salad with 1/4 cup shaved fresh Asiago cheese.