In the first of a series of posts about my experiences preparing more fish at home, I bring you the easiest, most delicious recipe for Grilled Mahimahi. This method for grilling has revolutionized my thinking regarding grilling fish. The premise is so very simple, yet one I never considered – manage the heat of the grill by moving the grill grate, not the fish. Once it hits the grill, the fish remains undisturbed until it’s cooked. No trying to flip it or move it, risking it falling apart or getting stuck to the grill. Revolutionary!

The entire menu was loaded with vegetables and herbs from their organic farm (that’s me standing in it!). Breakfast included eggs, yogurt, delicious breads, fresh fruit, granola and my personal favorite, Birchersmusli.

Lunch always included a large mixed green salad with a selection of fresh roasted vegetables, nuts, seeds, and house made vinaigrette. There was fresh fruit, delicious soup and some other choice such as vegetarian pizza, black bean tostadas, or wild mushroom quesadillas. Dinner always started with both soup and salad courses.

What sounds like too much to eat, really was not. Served at a leisurely pace in small portions, nutrient-dense food really satisfies. Flavored with fresh citrus, herbs, vinegar, and spices, the natural flavors really shine. Did I mention the fact that we hiked every morning and did all sorts of exercise during the day? This is the sort of stuff I love and the types of recipes I share here.

In addition to enjoying the glorious food, nutrition workshops and group workouts, I walked away with two new cook books focused on fish and grapes. You’ll be seeing more from them soon!

This recipe for Lemon Herb Cheese could not be more simple or delicious! The result  is light, spreadable, herby goodness. It’s delightful and unlike anything you buy at the store. Have some friends over, serve it with sliced baguette and then tell them YOU MADE IT.

Soup to nuts, it takes about 2-3 hours, but most of that is draining time – you don’t have to be there. I took photos all along the way, you can check them out here. I picked herbs from my garden – basil, cilantro and parsley. I think minced green onions, thyme, or oregano would also be delicious.

Note ~ the only special equipment required are cheese cloth and a candy/oil thermometer, both of which are readily available at kitchen supply stores and some grocery stores. Don’t let that be the reason you pass this up!

Last weekend, I lost my mind and bought an entire flat of strawberries at a road side stand. I couldn’t help myself. I got them home and thought, wow, that’s a lot of berries! The first thing that came to mind was making fresh fruit preserves. Much like pickled vegetables and fruit compotes, fruit preserves are a great way to capture summer in a jar. However, given my current situation, a full-blown preserving operation is not really an option. So, I tried something new – Strawberry Freezer Jam. Who knew?! 

Simple, fast, and hassle-free, freezer jams require some special equipment/ingredients such as instant pectin and plastic jars. I bought mine here. This web site also includes loads of recipes, tips, and ideas. Freezer jams last in the freezer for a year and should be kept refrigerated and used within a month of opening. I plan on using mine for spreads, sauces, and smoothies! Need more convincing on how easy and delicious freezer jams truly are? Read this article on NPR’s web site – and try it!

What I like about this recipe for Pickled Sugar Snap Peas is that it’s quick and versatile. The original recipe suggests waiting for 2 weeks before eating the pickled peas, but I thought they were yummy after 24 hours. Be sure to let your brine cool before pouring it over the peas, as you don’t want hot brine to cook them as they soak. Crunchy and tangy, they make a nice addition to salads and serve as a great snack on their own. I think this same approach would work well with asparagus and green beans…

In other news, I added a great cookbook to my collection this week – The Simple Art of EatingWell Cookbook – from the publishers of EatingWell magazine (one of my favorites!). It just won a James Beard Book Award in the “healthy focus” category. 400 recipes, menus, tips, terms, and healthy pantry guidelines make this a book I plan on reading cover to cover!

This post is linked to the Real Food Wednesday blog carnival – check it out…

As a source of inspiration, I just purchased Heidi Swanson’s Super Natural Every Day cookbook – so excited to get it! I am a regular reader of her blog, 101 Cookbooks. For a link, see my blogroll on the right…

In other news, I just got my copy of Love Soup, by Anna Thomas, a James Beard award-winning cookbook for recipes with a healthy focus. Lots of yummy soups in my future. Check it out!

Ever wonder how best to store nuts, rice, or flour? Should you refrigerate apples? How long will that bag of dried beans last in the cupboard? Search no more. Or rather, search all you like, at stilltasty.com. This site is the “ultimate guide to shelf life” and has answers to your most frequently asked shelf life questions including guidelines for storing and freezing all sorts of pantry and perishable items.

Some of us learn by seeing, others learn by doing. No matter – we’ve all got a lot to learn. Rouxbe (a fun play on the French cooking term “roux” and pronounced like “ruby”) is an online video cooking school with a vast library of how-to videos covering both basic and advanced cooking techniques. Whether you want a quick tutorial on how to cook pasta, how to use parchment paper for baking, or how to do whatever new-to-you technique a recipe calls for – this is the site for you. 

I learned recently that America’s Test Kitchen, home of the good people who bring us Cook’s Illustrated, is launching a public radio program called America’s Test Kitchen Radio. Now I can listen to discussions about recipes, cooking  equipment, and time-saving techniques while driving, cooking, or cleaning the house. I like it!

On a final note, Michael Pollan is coming to Santa Barbara  and I have tickets to go see him. My guess is you have either read something by him or about him. Not familiar with his work? Check out this article from the NY Times Magazine: Out of the Kitchen; Onto the Couch.  According to Pollan, “…a great many Americans are spending considerably more time watching images of cooking on television than they are cooking themselves — an increasingly archaic activity they will tell you they no longer have the time for. What is wrong with this picture?” Think about it – and get cooking!

This Butternut Apple Bisque is simply delicious, easy to prepare, and very satisfying. Butternut squash is a pear-shaped winter squash. Naturally sweet, butternut squash cooks down into a silky-smooth puree; delightful for soup. Apples are a natural complement, adding a tart note to balance the sweetness of the squash. I used garam masala to spice it up, along with some cinnamon and cumin. Garam masala is a ground spice blend, worthy of purchasing, and a great (sometimes more interesting) alternative to curry powder. The finishing touch is a splash of sherry or vinegar to brighten the flavors.

Curious to know whether my approach to this combination of ingredients and flavors was rooted in anything other than instinct, I grabbed my Flavor Thesaurus to see what it had to say. As expected, butternut squash, apples, and cinnamon are all common pairings. Other common pairings listed included blue cheese, almonds, and bacon. In fact, any of these would make for a tasty garnish, crumbled on top of the soup. Enjoy!

This morning, before heading out for a day in the rain, I pulled together the ingredients for this Vegetarian Chili with Sweet Potatoes and layered them in the trustee slow cooker. I found this recipe in Real Simple magazine, in the “weeknight meals” section, from which I am frequently clipping recipes to test.

All day, dodging in and out from the rain, I’ve been relishing the scent of cinnamon, cocoa, chili powder, and cumin coming from the kitchen. The spices in this dish are really nice. I didn’t find it necessary to doctor up the seasonings at all (unusual!). Topped with sour cream, chopped scallions, and sliced radish, this chili makes a delightful meal paired with cornbread and a mixed green salad. It’s healthy, full of fiber, and very satisfying. I hope you enjoy it as much as I did!