While I love cooking in the fall and winter, when comfort food, a good book and two purring cats can help forget how cold it is out, mid-May is when I begin to feel truly alive. What can I cook that is easy to make now and available at my supermarket or fish store? And what can I make if next weekend is gorgeous and a twist of a couple of two dials and a button will ready my grill for chops or chicken or a steak?

From my brand new issue of Fine Cooking, here is a wonderful recipe for cod. It serves 4, so I may share with my neighbors.

Seared Cod with Gazpacho Sauce

Adapted from Fine Cooking, June/July 2019 issue

Serves 4

2 medium tomatoes peeled and diced (or use grape tomatoes, unpeeled, cut in half)

1 1/2 tablespoons finely diced red pepper

1 1/2 tablespoons finely diced green peppers

1 small clove garlic, minced

2 teaspoon sherry vinegar

Pinch ground cumin

Salt to taste

1/4 cup extra-virgin olive oil (more if needed)

4 skinless cod fillets, about 8 ounces each, or other flaky fish

Freshly ground black pepper

1/2 cup all-purpose flour

1/4 cup coarsely chopped fresh flat-leaf parsley

In a medium bowl, combine tomatoes, peppers, garlic, vinegar, cumin and salt; toss to combine. Add 2 tablespoons oil and combine. Let it sit at room temperature while you cook the fish.

Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Season the fish with salt and pepper. Coat fish lightly with flour and add to the hot pan. Cook until golden-brown on one side, flip and cook until opaque. Just before serving, stir parsley into the gazpacho sauce. Serve the fish topped with the sauce.

*I might double or triple the cod’s sauce (the first eight ingredients), which could be refrigerated for a few days. That sauce would be delicious on grilled chicken and used as a topping on grilled bread.

On the Side: Zabar's

When my friend Joan called me a couple of weeks ago and told me she ordered bagels from New York with free shipping, I was in bagel heaven. Yes, you can get bagels locally, and some aren't bad, but I have to think if the calories (with cream cheese, onions, tomatoes, capers and smoked salmon) for a "not bad" bagel.

I have ordered bagels by mail, but the shipping is usually more expensive than the bread itself. I am not sure if this deal will be available forever, but I ordered 10 six-packs (plain, sesame, poppy seed, everything) and they were overnighted free. Each six-pack costs less than $10, although you cannot just order one package. You might consider asking friends to share the cost. And they freeze perfectly. My garage freezer now is way too full.

Zabar's, zabars.com or call (212) 787-2000

Lee White lives in Groton. She can be reached at leeawhite@aol.com.