Summer Slow Cooking

Ancho Chile Pulled Pork Tacos Ancho Chile Pulled Pork Tacos

It's been a hot week here, so I decided throwing a few ingredients in a crockpot sounded like a good call. Plus, making a big ol' pork shoulder feeds us stress-free (and deliciously!) for several days. (See serving suggestions below for a variety of ideas.)

I served up Ancho Chile Pork Tacos with all the fixins since it was "Taco Tuesday", and I am not above cliches. Although our three year old food-critic-in-training, declared "I don't like this" as he jabbed the pork with his polka-dot fork, he then chowed down like a wild beast. So I declared dinner a success and enjoyed a glass of wine. : )

Ancho Chile Pulled Pork
Serves 6+

3 1/2 pound boneless pork shoulder (also called a Boston Butt)
1 1/2 tsp cumin
1 tsp salt
1 (12 oz) bottle gluten-free beer or 2 cups low sodium chicken broth
2 whole dried ancho chiles, seeds and stem removed or 2 tsp ancho chile powder
2-4 garlic cloves, smashed
2 Tbs tomato paste (buy the one in the tube for easy resealing)

Trim pork shoulder if desired. Sprinkle cumin and salt on pork.

Pour beer into slow cooker. Tear ancho chiles into 1-2 inch pieces. Add chiles, garlic and tomato paste.

Slow-cook on low for 7-8 hours, turning the pork over half way through if possible. Depending on the size of the pork or if it has a bone, cooking times may vary. Cook until it tears easily with a fork.

Transfer pork to a large bowl. Shred pork with two forks, removing occasional fat blobs, if desired.

Use a ladle to remove the oil layer on top of the sauce. Pour sauce through a strainer and into a small sauce pot. Boil over medium high until the sauce is reduced by half (about 2 cups). Add as much of this sauce to the shredded pork as you like. FYI - we added all the tasty sauce and then served the pork with a slotted spoon.

Serving Suggestions: put pork in...

  • lettuce wraps + avocado + tomatoes + cilantro + onions
  • organic corn tortillas + shredded lettuce or cabbage + tomatoes + cilantro + onions
  • gluten-free buns + slaw
  • more below pic! Pulled Pork Appetizers

  • mini versions of the above for appetizers; see below for mini taco instructions

  • enchiladas with pulled pork + onions + zucchini + bell peppers
  • salad greens + organic corn + tomatoes + bell peppers + salsa

In case you want to know how to make the cute little taco shells...

Heat oven to 400. Use a biscuit cutter or round cookie cutter to cut 3 small circles out of a standard sized organic corn tortilla. Brush mini tortillas lightly with oil, and drape over the "wires" of the oven rack. (If they are too stiff to bend naturally, nuke them for 20 seconds.) Cook about 5 minutes or until crisp. Feeling lazy? Buy round organic corn chips and make mini tostadas instead!
Mini Corn Taco Shells

I topped the tacos with shredded radish and cilantro, 'cause it looked so pretty!

Grilled Clams

Grilled Clams

Grilled Clams

Need I say more? This recipe is quick and easy. And impressive on a warm summer evening. We like to make it as an appetizer for our foodie friends, but it could be dinner if you pour it over rice or pasta (gluten-free of course!).

Although I've always used butter in the past, I wanted to attempt a dairy free version this time around. Butter or ghee lends a nice richness, but olive oil was an exceptable stand-in.

Start with high quality clams. I prefer them on the smaller side (1 1/2 - 2 inches wide). When you buy clams, ask if they need to be rinsed or not. Some farmed clams don't need to be rinsed, while most others do to remove sand (say no to grit!).

Many folks will appreciate some bread to soak up the delicious juice, so find a good gluten-free bread. Drizzle olive oil over the bread and grill it for a few minutes each side for a real crowd pleaser. Believe it or not, the pic above features a gluten-free hot dog bun cut into four thin slices. Not my first choice, but it turned out great!

Grilled Clams
serves 4

1 pound clams
1 lemon, sliced and seeds removed
1 Tbs olive oil
1-2 cloves garlic, pressed or finely chopped
1 shallot finely chopped (optional)
1/4 cup white wine
1/8 teaspoon salt
2 Tbs chopped parsley

Prepare a parchment lined foil pouch. Place clams and lemon slices on half.

Fold foil + parchment over and seal edges by rolling over 2-3 times. (FYI - the reason I line the foil pouch with parchment is because I am concerned about the acid from the lemons reacting with the aluminum foil.)

Clams & Lemons

Grill over medium heat for about 10 minutes. Almost all the clams should open. Discard unopened clams.

Grilled Clams

Carefully take a peak into the pouch. You should see steamy open clams and smell the mouth-watering blend of clams, wine and garlic. Pour the clams + juice into a bowl and top with parsley. (I put the parsley in first and it wilted into a unattractive don't do that.)

Serve these Grilled Clams with GF bread and a buttery Chardonnay!

All Things Grilled Part 2

Grilled Scallop with Mango Lime Salsa

Grilled Scallop with Mango Lime Salsa

Part 2 in a 3 part series on Grilling!

Scallops are a beautiful thing when properly prepared. The tender flesh plus the subtle taste of ocean can be heavenly. If you want to cook delicious scallops, there are three keys to success: 1) start with high quality dry scallops, 2) season appropriately, and 3) sear well.

Dry scallops are usually shucked on the boat and stored without any water or preservatives. This treatment leads to the freshest, tastiest scallops. On the contrary, wet scallops are shucked and then stored in water, salt water, or water + a chemical preservative. These treatments make the scallops last longer, but contribute to sub-par shellfish.

Scallops naturally contain a lot of moisture, but you want it to be the natural, briny flavor of the ocean. So ask your fishmonger for dry scallops. Before preparing your scallops, pat their surface gently with a clean cloth or paper towel(s). Also, make sure to remove the tough muscle on the side (see below). Season them generously to enhance their flavor and help form a crust (when seared). Salt and pepper will do, but we found that a variety of spices were delicious as well.

Scallops with muscle removed

Creating a crust is a great textural complement to the delicate flesh of a scallop, but this technique can be a challenge. Using dry scallops, seasoning, and searing them in a well-oiled pan over medium-high heat are important.

Another way to create a tasty scallop is grilling! Grilling scallops creates a beautiful crust as well as smokey, charred flavors. We found that grilled scallops pair nicely with refreshing citrus and tropical flavors too. Make sure to oil the grill just before adding the scallops.

Grilled Scallops Two Ways

Grilled Scallop with Mango Lime Salsa

Grilled Scallops with Mango Lime Salsa
serves 3

1 pound large dry scallops
1/2 tsp salt
1/2 tsp chili powder

Mango Lime Salsa
1 cup peeled, diced mango
1 Tbs finely chopped cilantro
2 Tbs lime juice
pinch or two salt

Set scallops on a paper towel lined plate. Lay another paper towel on top of the scallops. Gently pat. Set aside.

Heat grill to medium.

Remove paper towels from scallops. Season scallops with salt and chili powder.

Oil grill to prevent sticking. Grill scallops about 3 minutes per side or until almost cooked through. Remove from grill.

Serve with Mango Lime Salsa (or Orange Salsa below).

Grilled Scallop with Orange Salsa

Grilled Scallops with Orange Salsa
serves 3

1 pound large dry scallops
1/2 tsp salt
1/2 tsp cumin

Orange Salsa
1 cup peeled, sectioned orange
1 Tbs finely chopped jalapeno
1 Tbs finely chopped cilantro
1 Tbs lime juice
pinch or two salt

Set scallops on a paper towel lined plate. Lay another paper towel on top of the scallops. Gently pat. Set aside.

Heat grill to medium.

Remove paper towels from scallops. Season scallops with salt & cumin.

Oil grill to prevent sticking. Grill scallops about 3 minutes per side or until almost cooked through. Remove from grill.

Serve with Orange Salsa (and maybe even a refreshing glass of Sauvignon Blanc).

All Things Grilled Part 1

Bison Burger with Potato "Bun"

Part 1 of a 3 part series on Grilling!

I love a good burger. There is nothing quite like taking your first bite of a juicy, perfectly cooked burger and having all of the layers and components harmoniously meld together in that one bite. Once you have had that wonderful experience, it is quite disappointing when things (flavors, textures, proportions) don’t seem to work out.

One challenge for gluten-free folks is what to do about a bun. Don’t get me wrong, I love a light, airy, appropriately sized bun with my burger. But sometimes a dense, dry gluten-free bun interferes with the star of the show…the meat! I’ve tried lettuce wraps and grilled portobello mushrooms too, but my quest for a new “bun” continues.

When my brilliant and creative side kick, Constance, mentioned using a thick potato slice as a bun, I couldn’t wait to try the concept of a burger and fries all in one! It was a beautiful thing...I fell in love with burgers all over again.

Grilled Bison Burger
makes 4 burgers

1 pound ground bison (or sub grass-fed beef)
½ cup grated red or white onion ½ tsp garlic salt ¼ tsp lemon pepper cheese slices optional

Turn on grill and set to high heat.

Meanwhile, combine burger ingredients and divide meat evenly into 4 patties.

Reduce heat to medium high once grill temperature reaches 400° F.

Place patties on grill for approximately 3 minutes. Rotate the patties 45° and grill for 2 more minutes if grill marks are desired. Then, flip the burger and cook for 3 minutes or until desired doneness. Remove from grill and allow to rest 3-5 minutes.

Grilled Potato "Bun"

1-2 russet potatoes (nice thick round ones), scrubbed
olive oil or fat of choice (about 1 Tbs)
salt & pepper

Microwave (each) potato 2 minutes.

Slice potatoes crosswise in ½ inch thick slices. (Use the bigger pieces for buns and the smaller pieces for “fries”.)

Drizzle or brush with oil and sprinkle with salt & pepper.

Grill potatoes for about 4 minutes, preferably on the cooler side of the grill. Rotate potatoes 45° and grill for 4 more minutes, if grill marks are desired. Flip potatoes and grill another 3-5 minutes, depending how crispy you want them.

Set potato "buns" aside for a few minutes while the burgers rest. Then use the potato slices as a bun to build a tasty burger.

Optional toppings:
* stone ground mustard
* grilled onions (sliced ¼ inch thick and grilled about 10 minutes on medium low, flipping occasionally)
* grilled tomatoes (try a drizzle of oil + balsamic for a tangy treat; grill about 5 minutes on medium low)
* avocado
* arugula
* baby spinach
* grilled or sauteed mushrooms

Bison Burger with Grilled Tomato & Arugula Bison Burger with Grilled Tomato

Cheese & Herb Stuffed Chicken Breast with Rustic Roasted Tomatoes

stuffed chicken breast with rustic roasted tomatoes

Part 3 in a 3 part series

Cheese & Herb Stuffed Chicken Breast with Rustic Roasted Tomatoes serves 2
See dairy-free version below too!

2 large organic chicken breasts, butterflied (see how here)
1 cup shredded cheese (asiago + aged cheddar is nice)
2 Tbs basil chiffonade
2 tsp fresh thyme (or 1/2 tsp dried)
1/2 tsp lemon zest
salt & pepper
2 Tbs olive or grapeseed oil
Roasted tomatoes + oil (about a cup cooked with garlic as described in part 1)

Preheat oven to 350.

Combine cheese, herbs and lemon zest in a small bowl. Open butterflied chicken breasts. Add 1/2 cup filling to each. Do your best to close the chicken completely around the filling. Sprinkle with salt & pepper.

Heat a saute pan over medium-high. Add 2 Tbs oil. When oil shimmers, carefully add chicken. Cook 7-8 minutes on the first side. When they are nicely browned, flip and put in oven. Cook 10-15 minutes in the oven or until cooked through. Let chicken rest 5 minutes.

Plate and top with roasted tomatoes.

And now, the dairy-free alternative...

Tofu & Kale Stuffed Chicken Breast with Roasted Tomatoes serves 2

stuffed chicken breast with rustic roasted tomatoes

Since I can't do cheese right now, I tried substituting this dairy-free filling for the cheese & herb filling above.

Tofu & Kale Stuffed Chicken Breast with Roasted Tomatoes

2 large organic chicken breasts, butterflied (see how here)
1 cup thinly sliced kale
1 cup crumbled firm organic tofu (4-5 ounces)
1/4 cup roasted tomatoes, roughly chopped
1/4 tsp garlic salt
1/4 tsp lemon pepper
salt & pepper
2 Tbs olive or grapeseed oil
Roasted tomatoes + oil (about a cup cooked with garlic as described in part 1)

Preheat oven to 350.

Combine kale through lemon pepper and stuff 1/2 cup into each butterflied chicken breast. Close the chicken breast around the filling. You may want to secure it with a wooden pick.

Heat a saute pan over medium-high. Add 2 Tbs oil. When oil shimmers, carefully add chicken. Cook 7-8 minutes on the first side. When they are nicely browned, flip and put in oven. Cook 10-15 minutes in the oven or until cooked through. Let chicken rest 5 minutes.

Plate and top with roasted tomatoes.

Check out this mouth-watering goodness...
Tofu & Kale Stuffed Chicken Breast with Roasted Tomatoes

Roasted Tomatoes, the new Caramelized Onion

roasted tomatoes with garlic

Part 1 in a 3 part series

As you know, I've been obsessed with tomatoes lately. I make fresh tomato + cucumber salad (with a red wine vinaigrette) all-the-time. So simple, yet perfect. That's how these roasted tomatoes are too! If you are thinking, "ugh, you want me to roast perfectly good tomatoes?" Please try this amazing does something magical to the tomatoes that allows you to make several easy, delicious dishes. Pretty please.

I've used large grape tomatoes and a variety called strawberry tomatoes that are similarly shaped and delightfully sweet. If the tomatoes are large (like the ones shown), cutting them in half is the way to go.

Simple Roasted Tomatoes: Toss tomatoes with a generous amount of olive oil (at least 1/4 cup per 2 cups tomatoes), salt, pepper, and herbs or garlic or both. If you choose garlic, toss in a half dozen cloves or so and leave the papery wrappers on, so the cloves don't burn. Then you'll have buttery roasted garlic too! If you choose herbs, several sprigs of thyme are nice. Slow roast at 350 for an hour or speed the process along by cranking the oven to 425 and roast for 30 minutes.

Once you've got the technique down, these sweet and flavorful jewels will dazzle any dish.

In the coming 3 part series, you will learn three (plus) interesting ways to use roasted tomatoes:

Wilted Spinach Salad with Roasted Tomatoes serves 4 as side salad
wilted spinach salad with roasted tomatoes Roasted Tomatoes + oil (from 2 cups tomatoes cooked as described above)
2 Tbs red wine vinegar
4 generous handfuls baby spinach
2 Tbs pine nuts, dry toasted in a pan*

While the tomatoes are still hot (or reheat to make hot), stir in vinegar. Gently toss with spinach and top with pine nuts. Enjoy immediately!

*Don't skip this adds so much flavor! If you can't do pine nuts, consider shredding a dry salty cheese such as manchego over the top instead.

Ok, get ready for a simple, family friendly gluten-free pasta next.

Bunny Fruit Salad

Bunny Fruit Salad

Instead of stocking up on candy at this time of year, I like to create fun "food art" for the little ones. I visited my son's preschool class this morning and led them through a bunny fruit salad activity. Cute, tasty, and good for them.

Here's what you need:

  • canned pear halves, packed in juice
  • raisins
  • banana or plantain chips
  • raspberries or cherries, cut in half
  • fresh mozzarella cheese balls (bocconcini) or mashed dates rolled in coconut for a dairy-free alternative (see below)
  • lettuce leaf & carrot stick garnish

Bunny Fruit Salad no dairy

The kids loved it. Most of them ate it. My little guy devoured every morsel and asked for more. Ha ha.

Grain-free Granola

Grain-free Granola

Since going grain-free, I miss granola. There's something about the crunchy texture followed by a hint of sweetness that is very satisfying to me. To fill that void, I've been meaning to come up with a nut based variety. Then the other day, a funny thing happened...I made a grain-free granola bar and forgot a couple ingredients. It led to a failure of the bar, but got me going on the granola recipe. Yeah!

Serve this tasty treat topped with berries and a side of almond or coconut milk. I prefer using raw nuts whenever possible, but use what you have or prefer.

Makes about 4 cups
1 cup cashew meal or almond meal/flour
3/4 cup sliced or slivered almonds
3/4 cup chopped walnuts or pecans
1/2 cup unsweetened shredded coconut or coconut chips
1/2 cup sunflower seeds
1/4 cup ground flaxmeal
1/4 cup melted coconut oil or olive oil
1/4 cup maple syrup
1 Tbs vanilla extract
1/4 teaspoon salt

Preheat oven to 300°.

Mix ingredients in a large bowl. Pour onto a parchment or foil lined baking sheet. Spread into a thin layer. Bake 20 minutes. Stir. Bake 10-15 minutes more. Granola should be dry and lightly browned. Stir again. Turn off oven and leave granola in oven to dry out 10 more minutes. Enjoy with fruit, milk or yogurt. Yum!

Weekend Extras

Life feels hectic these days. I am constantly looking for shortcuts to make weekdays easier and weekends more relaxing. I find that spending some quiet hours around the house helps me recharge before the week.

As I mentioned, last week was a busy one. Weeknight entertaining plus weekend guests. When Sunday arrived, I was ready for some peace and quiet. I remembered that a bunch of frozen chicken bones were piling up in the freezer. It was the right time to make stock.

Chicken Stock

Although making stock takes a few hours, it mostly happens while you are doing other things. Perfect for my day of tidying, doing laundry, making shopping lists, and even just sitting. Making your own stock also saves time and money at the store. Plus it makes the house smell amazing!

Try it, I think you will be happy with the results. Start by saving the bones of whole chickens. (If they are raw bones, they will yield broth, and roasted bones will yield stock.) We eat a whole roasted chicken several times a month. I toss the uneaten parts in a zipper lock bag, put it in the freezer, and forget about it for a while. Or you can save the necks and backs you cut out of chickens. When you have 2-3 birds worth of bones, gather the other ingredients for the stock, including a large pot.

Stock Ingredients

At a minimum, you need 1-2 onions, 2-3 carrots, and several stalks celery. It's also nice to have leeks, parsley and thyme. A couple garlic cloves won't hurt either!

Place chicken bones in a large pot. Cover with water. Place pot over high heat and check back occasionally. When you see small bubbles, reduce heat to medium. You do NOT want it to boil vigorously. Also NO lid. Simmer chicken bones about 2 hours. During this time, check that the pot is simmering nicely (small bubbles). If you see any scum forming (off white/grey brown bubbles) scoop it off with a spoon.

TIP: Make sure you have enough water for the bones and veggies to "swim" comfortably.

Add veggies and continue simmering 1-2 hours. My picture demonstrates that I should have used a bigger pot. :-)

You can decide when the stock is done. Three to four hours is about right. Then strain the bits and pieces out (pressing to release tasty juices), cool at room temp before transferring to the frige. You want to use large shallow containers so that the stock cools quickly and safely. Then move to freezer storage containers (like the ones pictured). I get a bunch of these pint and quart containers and lids at Smart & Final. Just don't put anything hot in plastic patient and wait until it cools first.

So, yes, it's a process. But it yeilds delicious goodness that keeps giving back to you. It's safe in the frige for 2-3 days and will freeze for 6 months or longer. So, stock up! (Sorry I couldn't resist the pun)

Entertaining Paleo Style

Entertaining can be nerve-wracking, especially when you are on a "special diet". Unfortunately, when you get too worked up about choosing and prepping the food, you tend to lose sight of the whole reason for having people relax and enjoy one another! So take a deep breath and come up with a plan.

We had company Thursday and Friday night last people both nights. We don't get to see either group very often, so I needed to be present and available. It was also important for me to stick with the AutoImmune Protocol and serve tasty food.

Tip 1: Unless you are very confident in the kitchen, stick with something you've made before. I turned to an expert for a tried and true recipe (which I've made before). Fiona's Green Chicken Thursday night's menu:

  • Fiona's Green Chicken from Nom Nom Paleo's Food for Humans cookbook. Prep and marinade ahead. Bring to room temp; grill.

  • Green Salad (from a previous post) made with chopped romaine, green apple, celery, persian cucumber, and lemon vinaigrette. Wash and chop lettuce, celery and cucumber ahead of time. Prep dressing too.

  • Grilled Onions and Sweet Potato Wedges with olive oil, salt & pepper

  • Organic Strawberries dipped in Coconut Cream (and shaved dark chocolate for those who could partake)

  • Plus, our guests brought wine (which was tough to avoid drinking, but I did!)

Tip 2: Share responsibility...delegate! Yes, this is easier with some groups than others. Our little guy helped set the table, and my honey helped with the grilling. Hopefully there is one person at your get-together that you can ask to toss a salad, or pour water, or schlep food to the table.

Grilled Grass-fed Steaks Pan Fried Trout Fillets

Friday night's menu:

  • Surf & Turf (grass-fed steaks and trout fillets rubbed with olive oil, salt & pepper). Bring to room temp; grill.

  • Shaved Brussels Sprout Salad with April Bloomfield's Lemon Caper Dressing with slight modifications. I followed the recipe, but left out the dijon and replaced the 1/2 tsp sugar with 1 tsp honey (both to take the lemony edge off and thicken the dressing without the mustard). Prep the dressing ahead.

  • Grilled Sweet Potato "Chips" with olive oil, salt & pepper (this was a last minute addition by "the griller".

  • Oven Roasted Broccolini, Carrots, Parsnips, and Onions with olive oil, balsamic vinegar, salt & garlic pepper

  • Organic raspberries and/or dark chocolate. It took me a long time, but I finally found a dark chocolate that does not contain soy lecithin: Alter Eco has only 4 ingredients...can't wait until I can chomp some too!

    Tip 3: Unless it comes up, keep your dietary restrictions to yourself. Your guests probably don't want to hear about all the stuff you "can't eat" or the restrictive diet you are "making them eat". Just share tasty, simple food and it'll all work out. Cheers!

Flexibility is Key to Kitchen Success

Life is messy and unpredictable, especially in the kitchen. Although you will have days where things just don't go smoothly, staying flexible can help you pull out of a kitchen crisis.

Last night was one of those nights. I didn't add quite enough oil to the carmelized onions, they began to stick and over-brown. My kale chips didn't fit on one sheet pan, so I moved the roasted veggies to a pan on the stove and put two trays of kale in the oven. Then I pulled the grass-fed kobe burgers out of the frige, and there were only 2 in the package, not 3, as needed. After some re-working, I grilled the burgers to perfection, but my husband came home 15 minutes later. Ugh.

But look what emerged, even after all that chaos!
Kobe Burger on Greens with Avocado & Carmelized Onions served with kohlrabi, carrots and leeks

Kobe Burger on Greens with Avocado & Carmelized Onions

These hiccups can send almost anyone into a tail spin. However, when you are trying to get dinner on the table, you have to take a deep breath and press on. Unless you've scorched something to charcoal briquette status, the meal is probably salvageable.

Problem 1: Food is sticking to your pan.

You probably didn't use enough fat/oil. Or your food isn't ready to stir/flip. As Chef used to tell us "it'll let go when it's ready" (he was talking about cooking proteins...meat, chicken, etc.). Fix these problems by adding more fat to the pan and waiting a bit to see if the food "let's go" of the pan.

Problem 2: You are running out of kitchen real estate.

Planning usually helps solve this problem. For instance, if you have one cutting board, prep salad and veggies first, and then cut meat. Also, try to divide your dinner prep between appliances or cooking methods. Don't put three different pans on the stove...this increases this risk of burning & triples your dishes. Put one thing in the oven for 20-30 minutes, so that you can cook another item stove top. Occasionally I break this rule by cooking a whole dinner on the BBQ.

Problem 3: Dinner is ready, but no one else is ready.

This is a tough one. Unless you have those handy heating lights like restaurants, you often serve cold or overcooked food in this case. If your plates are oven safe, you can stick them in a low oven (200°) for 10-15 minutes without affecting the quality too much. Another technique is to microwave a plate on a lower power level(5), so that you don't cook the food twice.

And with the kobe burger incident, when in doubt, add more veggies. I broke the patties down, added grated red onion and carrot, black pepper, and garlic salt. Then I formed them back into three patties. Fantastic!

Remember, meals should be enjoyable. No sense in messing it all up (and your digestion too!), by getting in a tizzy right before sitting down to eat. Bon appétit!

Fresh Food

Several years ago my sweet little niece asked me if I go to church...I responded "no honey, I go to farmer's market". I feel like this is my way to commune with Mother Nature or the Guy in the Sky, or however you want to describe what's "bigger than us". So every Sunday we are home, we go to the Farmer's Market as a family. It's a delight to the senses; we taste, smell and touch as we move through the market and look for the best items to bring home.

Here's part of this week's haul:
Roasted Veggies

There is nothing quite like a crisp, juicy apple from Mr. Ha's Orchards, especially during those first few months of Fall. They are heavenly. Or the delicate, juicy Satsuma tangerines in January. These days, I'm obsessed with the mindblowing perfection of Romanesco. I could go on and on, but the point is food this fresh, tastes different, tastes better.

I can already hear the naysayers mounting their excuses...I don't have time, there's no farmer's market nearby, I'm busy, I don't like vegetables. Well, if it's important to you, you may be able to find a way. No farmer's market nearby? Try a Community Supported Agriculture program or have a box of organic produce delivered to your home. When you ditch processed foods, you won't believe how amazing fresh food tastes. (And, hey now, even our 3 year old eats this stuff!)

We are fortunate to have J & P West Coast Seafood at the market too. The fish is amazingly fresh and delicious. This weekend my parents were visiting, so we splurged on jumbo shrimp and red fish.

Jumbo Shrimp with California Chimmichurri Jumbo Shrimp with California Chimmichurri

I tossed the shrimp with the rest of the California Chimmichurri in the frige, and threw them on the BBQ for an appetizer. After 5-6 minutes and a squeeze of lemon, ooh's and ah's filled the kitchen.

This week, red fish made a debut on the menu board. I had never heard of red fish, so we tried it. Unfortunately, Red Snapper, a relative, appears on the "Avoid" section of the Monterey Bay Aquarium's Seafood Watch Buyer's Guide, so this may not be a sustainable choice.

Cedar Plank Red Fish Cedar Plank Red Fish

Nonetheless, you could cook another, more sustainable fish this way with fantastic results. Soak a cedar plank in water for several hours. Place sliced lemons and a handful of herbs (thyme & parsley are nice) on the plank in the shape of the fish. Place fish fillet on top of the aromatics. Rub with oil and sprinkle with salt & pepper. Grill on medium high heat for about 20 minutes. No need to flip. Serve with lemon wedges if desired.

Served with farm fresh roasted vegetables and a colorful salad. This is restaurant quality food at home...enjoy!