Meals just for you, alone

Because she believes the person who dines alone deserves “a break from yet another takeout meal or frozen entree,” Toni Lydecker decided it was time for a second edition of “Serves One.” Even if you only occasionally have a meal for just yourself, you’ll welcome the good advice and recipes in this 200-page softcover.

These are dishes you’d be proud to serve to guests. Prep time for most is 5 to 10 minutes, with most cook times ranging from 10 to 45 minutes.

Toni lays out strategies for cooking for one, so meals are never boring, and you don’t eat the same meal two or three days in a row. She offers lists of foods to stock pantry and fridge, as well as handy kitchenware.

Here are a couple of Toni’s dishes that will make you feel you’re eating in a fine restaurant — without the distractions. The Chicken and Baby Bok Choy Stir-Fry is prepared in 10 minutes, and cooking time is 5 minutes. Serve it over rice. Prep time for the salmon packet is 5 minutes, and bake time is 12 minutes. Make individual packets if you’re having company.

Chicken and Baby Bok Choy Stir-Fry

4 to 5 ounces boneless, skinless chicken thigh or breast, sliced into strips or 1-inch chunks

1/2 teaspoon minced or pressed garlic

1/2 teaspoon grated ginger root

1/4 cup water or chicken broth

1 tablespoon Chinese oyster sauce

2 teaspoons vegetable oil

1 1/2 cups chopped baby bok choy or watercress

Place chicken in small bowl. With hand or spatula, mix in garlic and ginger (at this point, the chicken can be covered and refrigerated for up to 12 hours). In a liquid measuring cup, combine water with oyster sauce.

Heat oil in a medium wok or skillet over medium-high heat. Add chicken and stir-fry until it loses the raw look, about 2 minutes. Add oyster-sauce mixture and continue to stir-fry for a couple of minutes until the chicken is cooked through. Add bok choy and cook a minute or two until just tender (if using watercress, cook a few seconds until slightly wilted). Serves 1.

Optional Add-ins: Chopped scallion, peanuts or cashews

Salmon Packet with Sicilian Flavors

5-ounce salmon filet

Salt and freshly ground black pepper

1/2 teaspoon extra-virgin olive oil

2-3 thin lemon slices

3 oil-cured Sicilian olives or other small, flavorful olives, pitted and quartered

1/2 teaspoon small capers, rinsed

Preheat oven to 500 F (see Note*). Tear off a 12-inch square piece of aluminum foil and place it, shiny side down, on countertop (see Note**). Lay salmon filet in the center. Season to taste with salt and pepper, drizzle with olive oil, and arrange lemon slices on top. Scatter olives and capers around the salmon.

Draw together long edges of foil and fold over several times, crimping tightly to prevent leakage but leaving room inside packet for heat circulation; fold each remaining edge to seal in the same way.

Place packet on baking sheet. Cook for 12 minutes. Transfer packet to a dinner plate and let rest for a couple of minutes before opening. Makes 1 serving.

Notes: *Packet can also be cooked successfully in a toaster oven but will probably need a little more cooking time, about 5 minutes altogether.

**May also be enclosed in a square of parchment paper.