I got this recipe in my new cook book, good fish. I met the author/chef, Becky Selengut, when I was in Mexico last month and thoroughly enjoyed chatting with her about all things cooking – favorite cookbooks, old school family dinners, comfort foods, and ingredients. This fennel salt rub is delightful and lends a lot of flavor for little effort. The simple yogurt sauce that goes with the salmon includes yogurt, honey, cayenne and Dijon mustard. Once again, simple pantry staples come together to create a delicious compliment to the meal. Enjoy it in good health!

There are lots of great resources that can direct you in choosing sustainable seafood. This cookbook is one great resource, another is the Monterey Bay Aquarium’s Seafood Watch.

Last night, I tried this recipe for Grilled Flat Iron Steak. Known as the “butcher’s choice,” this cut is long, lean (but still tender) and simple to grill. It’s great for feeding a crowd. I marinated it in a balsamic vinaigrette which did double time as a dressing for grilled vegetables. The meal was delicious and made it feel like the beginning of summer even if it was foggy and gray…

We’re having dinner with family tonight and I got assigned a quinoa salad. I came up with this recipe for Quinoa and Corn Salad with Citrus Vinaigrette on the fly, using what I had on hand, and like it enough to share here. It’s herb-y and citrus-y, perfect for this warm May day we’re having. If you don’t use all of the dressing for the salad, save it for mixed greens during the week or as a dipping sauce for grilled chicken or fish.

In fact, while you’re at it, why not make a double batch of quinoa? Use half of it for this salad and set the rest aside for later this week in Herbed Quinoa and Chickpea Salad, Curried Quinoa Salad, or in place of barley in this delicious Halibut with Artichokes, Tomatoes and White Beans. Good stuff!

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!

Appetizers:

~ Mango Gazpacho Shooters

~ Seared Coriander-Crusted Tuna and Crunchy Slaw on Crisps

~ Grilled Cheddar Cornmeal Cakes with Avocado Mousse and Pico de Gallo

Main Buffet:

~ Green Chili Chicken Tamales with Chipotle Crema, Salsa Verde and Pico de Gallo

~ Wild Mushroom Quesadillas

~ Shredded Pork Tacos

~ Farro Salad with Chipotle Lime Vinaigrette

~ Jicama, Radish and Pepita Salad with Citrus Herb Vinaigrette

Dessert Buffet:

~ Coconut Layer Cake

~ Tequila Lime Tartlets

Hungry yet?

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!

Traditionally, gazpacho is a cold, tomato-based raw vegetable soup. This version, packed with fruit, vegetables and herbs, is not only gorgeous, it’s good for you. Fresh citrus juice sweetens and heightens the flavors. Serrano chili and chili sauce add a kick. I first became familiar with this recipe working in the kitchen at Golden Door. In the original recipe, they add spiny lobster to the soup, but I prefer this vegetarian version.  It’s light, colorful, simple and different – a perfect addition to your next gathering!

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!

As for this week’s new recipe, I chose Black Bean Hummus. I am always looking for new ways to make lunch interesting. In addition to being a great dip for crackers or veggies, this dip makes a tasty spread for sandwiches and wraps.

In the meantime, it’s a totally rainy Sunday in my neck of the woods and I have the ingredients for Lemon Herb Cheese (for the Urban Farm Handbook Challenge). Another perfect day for playing in the kitchen!

Marcus Nilsson for Real Simple

Oh goodness. This Lamb, Apricot and Olive Tangine is delicious. I set it to stew one day while I went to work. Got home, made couscous, a mixed green salad and – voila! Awesome dinner!

The ingredients in this dish remind me a bit of Chicken Marbella, which combines green olives, capers and prunes in an oddly delicious way. In this recipe, the green olives lend a brine-y-ness, which in combination with the sweet plump apricots is totally yummy.

I used a lamb shank because I could not find a lamb shoulder at the market. I added enough water to the pot to cover the shank and it worked perfectly. One lamb shank was enough to serve two for dinner plus a little leftover.

On another note, the Urban Farm Handbook Challenge for March is all about dairy. I’ve never gone the path of making my own dairy product (cheese, kefir, or whey for example), so I’m super psyched to try making Lemon Herb Cheese. I’ll report back!