Blend a cheese-laced Dutch baby batter in a jiffy in the blender, then bake it in a hot skillet while you throw a quick salad together. There’s barely any chopping involved here, thanks to handy pre-washed baby arugula and jarred roasted peppers. Serve the Dutch baby with flaky hot-smoked salmon or trout to make it extra filling. Don’t have either? Toss a can of good-quality tuna with the salad. It’s a highly customizable dinner that hits the table in half an hour. The recipe is a Yummly original created by Sara Bir.