This stylish main course is, surprisingly, not laden with fat. The chicken breast halves can be prepared in advance, covered and refrigerated. Tagliatelle tossed with a little grated lemon zest makes a good accompaniment for the basil-stuffed chicken breasts, plus ciabatta with olives or sun-dried tomatoes.

Fresh young vegetables and succulent salmon make this casserole highly nutritious, and it is also quick to prepare. Choose tiny leeks, tender asparagus and sugar-snap peas, all of which add visual appeal to the dish. Serve boiled new potatoes with the summer salmon and asparagus for a complete meal.

Dark-green Puy lentils, grown in the south of France, have a unique, peppery flavor that is enhanced by chile. They do not disintegrate during cooking and their texture is a perfect complement for the flakiness of fresh cod. Serve this cod with spicy Puy lentils dish with warm crusty bread.