Put time into dinner now, and you can make it last forever -- or at least the whole week. Welcome to Halfway to Dinner, where we show you how to stretch your staples every which way. 

Today: Don't think citrus can make a week's worth of dinners easier? Cristinasciarra will make you think again.

Dinner is a good time to escape.

Cocktail zesting just requires some easy, subtle flair.

We're feeling a bit French today, and we thought you might be too. What'll be on our tables tonight? We're getting our vegetables in (and greens too, please) with Amy_N-B's perfectly Parisian, earthy French "Peasant" Beets. Eaten with a glass of Sancerre on the side, we could easily stop there, but tonight, we're skipping happily along to dessert. Because our night wouldn't be truly French without a little sliver of something sweet, now would it? 

The kids are back in school, which means you may need to start gathering ideas for the numerous bake sales for the tennis or soccer team (and beyond!). We've rounded up some go-to bake sale favorites that have been upgraded, like crispy oatmeal chocolate chip cookies, and lemon-ricotta bars.

Merrill shares a bit of refreshment inspired by a vendor at her local Greenmarket.

Today: Nudo's Jason Gibb makes flavored olive oil with whole lemons -- pressed together so their flavors are "joined at the pip" -- and puts trees up for adoption. How cool is that?

These brighteners are your best bet at fighting blandness.