This fish is tasty and impressive enough to serve company. You can substitute tuna for swordfish. Serve with orzo tossed with chopped fresh basil and toasted pine nuts.
Arugula pesto is peppery and bright. The trick is to blanch the arugula and squeeze it dry, so when you blend it with the pine nuts, garlic, olive oil and cheese, the resulting pesto isn't too wet.
Salty feta plays off cherries' tart sweetness in this salad. Instead of crumbling the cheese, we coated balls with crunchy almonds for more texture and a nicer look.
