09-03-15_chickI never seem to be disappointed with cornmeal. And tilapia is such an easy-to-cook, reliable fish. My young child loved eating the perfectly seasoned “Cornmeal-Crusted Fish Sticks,” from the March 2009 issue of Everyday Food, with and without ketchup.

I cooked my batches of fish sticks for 5 to 6 minutes each. These were easy to prep, cook, and to keep warm.

Another wonderful recipe was the “Lemony Bulgur with Arugula,” from the January 2008 issue of Vegetarian Times. Instead of using arugula, I went ahead and used a seasonally appropriate “herb salad” mix of greens. This salad was as good as tabbouleh, with its great lemon and garlic flavors, but without the prominence of mint. Bulgur is a fantastic grain. This was a perfect salad, with its chickpeas and tomatoes, too. You can make this salad any time and carry it anywhere.

RECIPES: enjoy the fun pleasures of expertly cooked fish sticks and a knockout bulgur salad
PREP TIMES: fish sticks will be ready in less than 30 minutes; bulgur salad can be made ahead and eaten cool
TASTES: tilapia tastes and feels great, seasoned simply; the lemony bulgur salad is a triumph of flavors

Next time I want to cook the “Chicken and White Bean Soup with Herb Swirl,” from the March 2009 issue of Bön Appetit, along with the “Vegan Corn Bread,” from All Recipes. Does it make you hungry? Come back to my site on Monday, July 20, to see how my meal looks.