Some weeks, it hardly needs mentioning, are simply more hectic than others. What should have been a rather usual day at the office suddenly turns into a frantic juggling exercise as you realize that there is more stuff to do than there is day in which to do it. It’s precisely at the end of one of these days that I need a nice, soothing dinner — but it’s also the exact time that I only have a certain amount of effort left in me. Which is to say, dinner needs to be good, simple and quick to prepare. (And, of course, there needs to be wine.)

On one such night recently, a friend and I opened two $20 bottles from Rodney Strong, a Chardonnay and a Zinfandel. Both were quite nice, and after a bit of wine and dinner therapy, I was all better!

First Course: Brie, Tomato & Basil Salad with Toasted Pine Nuts
In this riff on a classic caprese salad, all you need to do is substitute slices of a ripe Brie for the mozzarella. Arrange thick slices of summer tomatoes, whole basil leaves and slices of brie on a serving platter or individual salad plates, season with kosher salt and freshly cracked pepper, drizzle with good garlic oil and just a few drops of balsamic vinegar. Finally, topped with pine nuts that have been quickly toasted in a dry skillet.

Pairing: Rodney Strong 2007 Chardonnay Chalk Hill ($20). Smooth and silky, offering ripe pear and apple fruit, pie crust, toasty oak, vanilla and light mineral notes, with a lingering, creamy finish. Ready to drink now. Locate this wine online or in your area.

Main Course: Garlicky Chops with Wilted Greens and Dried Cherry Couscous
We used pork chops, but lamb chops would certainly also work. Make a few slits in the thickest part of the chops and insert thin slivers of garlic. Season the chops with kosher salt and black pepper, brush lightly with canola or olive oil. Cook in a preheated iron skillet until for about 6 minutes on each side, depending on the thickness of the chops and how well you like them cooked.

While the chops are cooking, prepare a box of couscous according to the package instructions. Fluff with a fork, then add a handful of chopped dried cherries or cranberries, green onions and a few pinches of minced fresh mint or parsley. Season to taste.

When the chops are done and resting, drain off excess fat from the skillet, then add a small amount of olive oil just to lightly cover the bottom of the pan. Add a few handfuls of fresh baby arugula or spinach and use tongs to quickly turn the greens in the hot oil. Quickly remove from heat and season to taste.

Pairing: Rodney Strong 2007 Zinfandel Sonoma County Knotty Vines ($20). Bright and lively, with intense mixed berry aromas and flavors laced with black pepper, mineral and toast that add complexity to the fresh finish. Ready to drink now and over the next two or three years. Locate this wine online or in your area.