to make this week

What to do when the barometer hits 96 degrees in the shade? Crank the AC up to high, pour yourself a glass of well chilled Picpoul de Pinet, and start grazing through cookbook after glorious cookbook until your hand starts cramping from frantically jotting down recipes. Or at least that's how I like to capitalize on a day that's too hot to spend outside in the sun. And the best part? You all get to capitalize on that too. Because I'm fully loaded with recipes to share with you guys this week. The first of which comes from an old school classic in the Leess household called Dinner in Minutes by Linda Gassenheimer. While there are a fair share of Rachael Ray 30 Minute Meals-esque recipes to be found here, there are also an impressive amount of go-to recipes that totally deliver in the flavor department without intruding on your precious and always limited free time. Take for example this combo: grilled balsamic swordfish with hot arugula pasta. Feel free to whip this up for yourself and/or for company. This will instantly win hearts (or stomachs, same difference).

Note: This could all certainly be enjoyed chilled. And this week? I encourage it. Strongly. Seriously.

barbecued balsamic swordfish with hot arugula pasta

4 5-oz. swordfish steaks (or 1 large steak, cut into 1/4's)

1/4 cup balsamic vinegar

3 Tbsp. olive oil

1/2 cup fresh cilantro, coarsely chopped

2 cloves of garlic, grated

salt and pepper to taste

Combine the vinegar, olive oil, cilantro, garlic, salt and pepper and then add the swordfish (poking holes in the fish will allow marinade to penetrate faster). Allow to marinate for 20 minutes.

Over medium-high heat, grill the swordfish for about 3 minutes per side. Serve with hot arugula pasta (recipe follows).

hot arugula (or watercress) pasta

1/2 lb. fettuccine

1 lb. arugula (or watercress)

2 Tbsp. olive oil

4 cloves garlic, grated

2 jalapenos, seeded and chopped

1/2 cup freshly grated parmesan cheese

In a large pot of boiling, salted water, cook pasta according to package directions.

Heat olive oil in large nonstick skillet and add arugula, garlic, and jalapeno. Saute for a few minutes. Add drained pasta to the pan and toss. Add salt and pepper and toss again. Pass parmesan at the table.