Meatless Monday: Edamame Spinach Dip

Here's a superbly healthy take on the usual chips and dip--it's my Edamame Spinach Dip!  Edamame is a preparation of baby soybeans with many health benefits.  It's high in protein and fiber and contains vitamin C, vitamin A, iron and calcium.  Meanwhile, I  probably don't even need to tell you about spinach's array of health benefits!  Calorie for calorie, leafy greens like spinach provide more nutrition than any other foods.  It contains everything from antioxidants, to calcium, to minerals like iron to vitamins like vitamin E (good for eyesight).

To make this dip, I bypass any sort of dairy or cheese usually found in spinach dips.  Instead, I blend the shelled edamame and spinach with walnuts, fresh garlic cloves and olive oil, adding healthy fats (walnuts and olive oil), more protein (walnuts) and anti-bacterial, anti-viral properties (garlic).  I serve this dip with whole grain crackers and vegetables like baby carrots, snap peas and chopped bell peppers.  It's hearty enough for a meal on its own, or great spread onto sandwiches or mixed into whole grain pasta tossed with steamed vegetables.  I love this stuff so much, I can even eat it by the spoonful!

Note: For easy prep, shelled edamame can be found fresh at Trader Joe's and frozen at Whole Foods and other grocery stores.

Edamame Spinach Dip
Serves 6-8 people
Prep time: 5 minutes

Ingredients
1 cup edamame, shelled
1/2 cup fresh spinach
1/4 cup extra virgin olive oil
2 tablespoons walnuts
2 garlic cloves, peeled
juice of 1 lemon
salt & pepper 

Directions
Toss all of the ingredients (fava beans, lemon juice, olive oil, walnuts, arugula, garlic) into a food processor. Blend until creamy. Add more olive oil if needed to achieve desired texture.  Season to taste with salt and pepper.

To serve, transfer the dip to a bowl and drizzle with a little good olive oil.  Serve with whole grain crackers and fresh vegetables (baby carrots, snap peas, sliced bell pepper).  Enjoy!

Source For Ingredients
edamame, organic spinach and organic lemons from Trader Joe's

organic walnuts and organic garlic from Hollywood Farmers Market

extra virgin olive oil from Whole Foods

Music On Tap

Blitzen Trapper - Destroyer Of The Void

"Over the course of their four full-length albums to date, including their revelatory 2008 Sub Pop release Furr, Portland, OR's Blitzen Trapper have gained a growing international audience. The band's continuing exploration of American music has earned them notice ranging from Rolling Stone magazine to late-night network television to Yo Gabba Gabba. Destroyer of the Void takes Blitzen Trapper further than ever before, building on the band's seamless marriage of the familiar and the fantastic." --from Amazon

Snap Pea, Bell Pepper And Sesame Salad

It's June, summer is here, the temperatures are creeping up the mercury.  Every year, when I feel the weather shift, I shift my diet, too.  I stop braising and start grilling.  I trade in roasted vegetables for all manner of salads.  Here's a great one I made the other night as a side dish.  It's simple--filled with raw snap peas and yellow bell peppers--and tossed with lemon juice, sesame oil and sesame seeds.  The combination is stunningly scrumptious and refreshing.

It's also super healthy.  For starters, snap peas are bursting with health benefits.  They're loaded with 8 vitamins, 7 minerals, dietary fiber and protein.  Brightly colored bell peppers, like the yellow ones used in this recipe, are health superstars, full of Vitamin C and A, as well as a host of other nutrients.  Meanwhile, sesame seeds are no slackers in the health department.  Not only are they "a very good source of manganese and copper, but they are also a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fiber." 

Snap Pea, Bell Pepper And Sesame Salad
Serves 4 people
Prep time: 5 minutes

Ingredients
2 cups raw snap peas, larger ones halved
2 yellow, orange or red bell peppers, julienned
1 tablespoon black sesame seeds
1 lemon, juiced
1 teaspoon toasted sesame oil
salt and pepper

Directions
Toss the snap peas and bell peppers with the sesame seeds, lemon juice and sesame oil.  Season to taste with salt and pepper.  Enjoy!

Source For Ingredients
snap peas, organic yellow bell peppers and organic lemons from Trader Joe's

black sesame seeds (Gomasio) and toasted sesame oil from Whole Foods

Music On Tap

The National - High Violet

"High Violet, the new full-length record by the National, is a nervy, melodic, explosive and beautiful set of songs that find the band at the height of their collaborative powers. The music is wide-ranging in its moods, by turns intimate and rough, expansive and spare, full of stark angles and atmosphere."
--From Amazon

Kale With Currants And Pine Nuts (Also Music On Tap Featuring The National)

Kale.

This one little four-letter word has the power to strike fear into the heart's of even adventurous veggie eaters.  Of all the cooking related questions I get asked, "How do I cook kale?" has to be in the top five.  Maybe even the top two.  It's fear-induction may be related to its bitterness and toughness, or maybe to the fact that few people liked it as kids, or that the Southern preparation involves cooking the hell out of it with bacon, thus transforming this vegetable into a heart attack on a plate.

That said, it's also one of my very favorite single ingredients to cook, especially deep in the heart of winter.  Alright, I live in LA, so the heart of winter most likely only involves a paltry amount of rainfall, but you get the point.  It's a hearty winter green, after all.  I love serving kale as a side dish, or adding to pastas, or serving it under fish and meat.  It's great raw in salads, too.  It cooks up quickly and has unsurpassed health benefits.  Rarely a week goes by that I don't have kale in my fridge. 

So it should come as no surprise that when my monthly book club rolled around last week and I perused my fridge for what to bring, my eyes fell on a big bag of organic baby kale I'd bought at the Hollywood Farmers Market earlier that week.

"Hmm... I wonder if people will eat kale," I pondered to myself.

I pictured the book club girls eying it nervously, before gingerly placing a single leaf on their plates.  Even worse, I wondered if it might actually be considered insulting to show up to my friend's house with a big bowl of cooked leaves, when everyone else was toting bottles of wine and big bags of cookies. I even worried that I'd be thought of as the weird kale girl from then on.

I took a deep breath to shore up my nerves, grabbed the bag of kale from my fridge and vowed to make a batch of the stuff so delectable, so mouthwateringly amazeballs (without cheating by adding bacon or guanciale), that even the most greens-a-phobic eater would discover their deep-rooted love for kale. As I've often stated, I believe that a lot of people's food aversions (not allergies) exist because they've never had the product prepared properly.  And kale is one of those things that can go really wrong, or really right.

So what happened at my book club?

It went really right!  To prepare the kale, I'd sauteed it first with garlic and chili flakes, and then finished it with lemon juice.  For crunch and richness, I added toasted pine nuts, and for little bursts of sweetness, currants.  I'd theorized that the texture and slightly bitter, caramelized flavor of the sauteed kale would contrast beautifully with the currants.  Yup, it did. 

And then something happened that night that had never happened in the history of kale.  People were fighting over the last leaves left in the bowl!  I even forked some of my portion to another kale-hungry girl (I'd taken a lot, but only because I figured I'd be the only one chowing down).  One of my book club girls who is self-admittedly not a veggie fan even got seconds!  It was like the whole world had turned upside down.  Kale was suddenly the star of the evening, like the ugly duckling who turned into a swan.

By the end of the night, my heart felt all warm and fuzzy.  You see, it's easy to make macaroni and cheese, or steak, or anything cooked in butter taste delicious.  What's really challenging is working with a difficult product and transforming it into a dish people love.  I figure that's why the French prize their offal (organ meats) so highly!

Not that I'll be serving calf brains at my next book club, though I do have this fabulous Mario Batali recipe...

A few additional notes on kale:

I can't finish this column without extolling on its health benefits, so here it goes. Kale contains powerful antioxidants, and thus has anti-inflammatory properties.  It's also a rich source of beta carotene, vitamin K, vitamin, lutein, zeaxanthin and calcium, which is especially important for women. Kale, like broccoli and other members of the brassica family, contains sulforaphane, a chemical believed to have potent anti-cancer abilities, which is strongest when the leaves are eaten raw.

When cooking kale, or anything for that matter, make sure to season it properly!  Just properly salting and peppering a dish can take it from lackluster to revelatory.  Taste everything before you serve, and adjust seasoning as necessary.

Kale with Currants and Pine Nuts
Serves 6 people
Cooking time: 10 minutes

Ingredients
1 big bunch of kale (about 6 cups raw), washed and chopped
2 tablespoons olive oil
1/2 lemon, juiced
1 teaspoon chili flakes
1 garlic clove, peeled and chopped
2 heaping tablespoons pine nuts, toasted and salted
2 heaping tablespoons currants
salt and pepper

Directions
Heat the olive oil in a saute pan over medium high heat.  Add the garlic and chili flakes and saute for one minute.

Add the kale and reduce heat to medium and continue cooking for about three more minutes.  Next, add the lemon juice and 2 tablespoons of water and continue cooking until the kale is tender, but not overcooked (about five minutes).  Season to taste with salt and pepper.

To serve, remove the kale to a serving bowl.  Top with the currants and pine nuts.  Enjoy!

Source for Ingredients
organic baby kale, organic lemons and organic garlic from the Hollywood Farmers Market

currants and pine nuts from Whole Foods

Music on Tap

The National - Sad Songs for Dirty Lovers

An indie-rock band from Cincinnati, Ohio, this is the album that first put them on the map.  It was released back in 2003, but I just picked up a copy this week and absolutely love it! I also adore 20005's Alligator and 2007's The Boxer, which many music publications picked as one of the best albums of the year.

Click here to check out this album!

Meatless Monday: Red Wine Risotto with Radicchio & Rosemary

Do do do da do do!  It's just another Meatless Monday!

This column is dedicated to my Top Chef Brother, who ordered me via email not to forget about the risottos for my Meatless Monday columns.

So here's a great risotto recipe that isn't the usual affair.  Instead of using white wine, this recipe uses red wine which gives the dish a hearty, meaty kick (without the meat, of course)!  It also transforms the risotto into the most stunning reddish-purple color.  This veggie risotto also sports radicchio, a leaf vegetable popular in Italy with a bitter, spicy taste that mellows after it's grilled or roasted, and rosemary, one of my favorite herbs which is native to the Mediterranean region.

Another recipe tip?  This dish is a great way to make use of leftover wine!  I always keep bottles vacuum capped in my fridge for just such an occasion.

Red Wine Risotto with Radicchio & Rosemary
Serves 4 people

1/2 head radicchio, chopped roughly
2 tbsp fresh rosemary, chopped
4 tbsp olive oil
4 cups vegetable broth
1 shallot, chopped
1 garlic clove, chopped
1 cup arborio rice
1/2 cup dry red wine
1/2 cup parmesan reggiano, grated
salt and pepper

Directions:

To cook the radicchio and rosemary, heat 2 tbsp of olive oil over medium heat.  Add the radicchio and rosemary and cook gently with the lid on until wilted and tender.  Season to taste with salt and pepper.

To make the risotto, heat 2 tbsp of the olive oil in a heavy bottomed pan over medium heat. Add the shallots, sauteing until translucent, about 5 minutes. Add the garlic and stir for one more minute. Then add the rice and stir for another two minutes. Pour in the red wine and stir until absorbed. Once the wine has been absorbed, slowly add the vegetable stock 1/2 a cup at a time, stirring until absorbed before adding more stock.

Once the rice is cooked al dente, stir in the radicchio and rosemary mixture and the cheese. Season to taste with salt and pepper.

To plate, either serve family style, or spoon some risotto into the center of a plate.  Top with a little fresh rosemary. Enjoy!

Source for Ingredients:

organic radicchio and organic rosemary from Kenter Canyon Farms (Hollywood Farmers Market)

organic shallots and organic garlic from Hollywood Farmers Market

arborio rice, organic vegetable stock, organic olive oil and parmesan reggiano from Whole Foods

Music on Tap:

Sharon Jones & The Dap Kings - 100 Days, 100 Nights

Soul music is back in business!  Sharon Jones & The Dap Kings hearken back to an earlier time, when Aretha ruled the charts and Motown dominated the radio.  If this CD doesn't get you moving, then nothing will!

CLICK HERE TO CHECK OUT SHARON JONES & THE DAP KINGS!

Heritage Pork Tenderloin with Crispy Sage & Soft Polenta

Two days until Christmas!  Are you ready for it, divas?

I'm still holed up in Floyd, enjoying some quality time with the family.  We went to see "Avatar" yesterday, and oh my god, I have to digress into a nerdilicious rant here for a moment!  It surpassed even my lofty expectations, and when I say lofty, I mean it - I'm obsessed with 3D and have been waiting years to see this darn movie.  The movie is incredible and works on every single level.  Despite the hoopla over the 3D, this is by far the most soulful work that Cameron has ever put out, and it's perfect for the holidays.  The Wine Lover is already plotting a return trip to see it again on Christmas Day.

Best Picture anyone?

You heard it heard first.  This is the movie that should win it all, so I'll be rooting for it.

Now onto food!  

We're leaving the realm of the vegetarian (sorry all my lovely veggie readers) and moving back into meat!  I made this dish using Healthy Family Farms, CSA's Milk-Fed Heritage Pork, which is the most incredible pork into which I've ever sunk my teeth.  Forget the chicken-tasting other white meat that haunts your grocery store, this is rich, meaty, succulent, full-flavored pork that tastes the way pork used to taste before the meat industry got their hands on it and bred all the flavor out of it decades ago (they tried to make it more like chicken).  Healthy Family Farms' pork is also all natural, with no hormones or antibiotics, and raised on small family farms.

Soft Polenta with Crispy Sage

To make this dish, I simply herb-crusted and pan-roasted the thin slices of tenderloin, and served them over a soft polenta studded with chopped sage, and topped with a fried sage leaf.  Oh, wow, this was delicious!  The soft polenta with sage complimented the flavor of the pork.  I'm headed to Harvest Moon today with The Original Diva, hoping to procure some local Bright's Farm pork chops to make for dinner.  I think I just might have to serve them over polenta!

Heritage Pork Tenderloin with Crispy Sage & Soft Polenta
Serves 4 people

4 pieces of pork tenderloin (pork chops would also taste delicious)
2 tbsp herbs, such as rosemary, sage, parsley, thyme, chopped
1 tbsp olive oil
1 garlic clove, chopped
2 tbsp grapeseed or canola oil
4 sage leaves
salt & pepper

soft polenta:
1 cup corn grits
3 cups water
1/2 cup parmesan reggiano, grated
2 tbsp sage, chopped
salt & pepper

Directions:

To make the polenta, place the water and corn grits in a small pot and bring to a boil, stirring occasionally to prevent clumping.  Reduce heat to simmer and continue stirring until the grits thicken (about 20 minutes).  Stir in the parmesan and sage, and season to taste with salt and pepper.

Meanwhile, rub both sides of the pork with the herb mixture, garlic and olive oil.  Sprinkle both sides with salt and pepper.

Heat the grapeseed oil in a saute pan over medium-high heat.  Quickly, fly the sage leaves in the oil until crispy (about 2-3 minutes).  Set aside to drain on paper towels.  Then, add the pork to the pan.  Cook until golden brown (about 5 minutes), and then flip and cook on the other side for a few more minutes.  Once the pork is cooked through, remove from heat and allow to rest for 5 minutes.

To plate, place some of the soft polenta on a plate and top with a crispy sage leaf.  Then, place a piece of pork on top.  Enjoy!

Source for Ingredients:

milk-fed heritage pork tenderloin from Healthy Family Farms, CSA (Hollywood Farmers Market)

organic sage and corn grits from Whole Foods

parmesan reggiano from Trader Joe's

Music on Tap:

Tom Petty & The Heartbreakers - Live Anthology (4 discs)

This set was an early Xmas gift from The Wine Lover, who took me to my first Tom Petty concert when I was in high school, one of the best shows I've seen to this day!  I've been listening to it on heavy rotation all week long, and I think The Wine Lover has been going with it for a month solid. It reminds you of what an incredible, and in some ways, underrated band they really are!

Here's a description from Amazon:

The Live Anthology is a multiple-disc set of recordings drawn from thirty years of live performances. The collection brings together material from 1978-2007 culled from hundreds of hours of live concert recordings covering every era of Tom Petty and the Heartbreakers' tours and represents the best tracks as chosen by producers Tom Petty, Mike Campbell and Ryan Ulyate. The producers made no fixes or overdubs, letting the newly mixed original recordings showcase the invention, spontaneity, craft, and the musicianship that has made Tom Petty and the Heartbreakers among the most celebrated live performers of their time.

CLICK HERE TO CHECK OUT THIS ALBUM!

Meatless Monday: Curried Acorn Squash Soup with Coconut Milk and Ginger-Braised Leeks

Happy Monday, Divas!

After all the weekend's Xmas festivities, plus the surprise baby shower my book group threw for one of our members, I was so exhausted, I fell asleep at nine o'clock last night and slept like a baby all night long.  The good news?  I'm well-rested, refreshed and ready to blog another Meatless Monday recipe for your viewing pleasure.

Today we're going back to soup-land, one of my favorite places to reside, whether it be lunch, dinner or any meal in between.  Also, since the winter squash is still rolling in hot and heavy at the farmers market, this recipe is a great twist on the classic roasted squash soup.  I added toasted curry powder and coconut milk, which is a great way to make this vegan soup a little bit "creamier" without using the cream.  Then, for an added element of flavor and texture, I topped it with some delicious ginger-braised leeks.

Wow!  This soup fires on all flavor cylinders!  It's spicy, sweet, creamy, rich, everything you would want.  This would be a great holiday soup to start any meal that awakens your palate without overpowering it.  For a neat trick, serve a small portion of soup in shot glasses as an amuse bouche to begin your meal.

Curried Acorn Squash Soup with Coconut Milk and Ginger-Braised Leeks
Serves 4 people

1 acorn squash, halved and seeded (any winter squash would work)
1 tbsp olive oil, plus more for drizzling
1 tsp chili flakes
1 tsp fresh thyme
1 cup light coconut milk
1 tbsp curry powder, lightly toasted
1 garlic clove, peeled
2 cups low sodium vegetable stock
1 tbsp maple syrup
salt & pepper

ginger-braised leeks:
2 leeks, tender white parts chopped
1 tbsp fresh ginger, minced
1 cup low sodium vegetable stock
1 tbsp olive oil
salt & pepper

Directions:

Preheat oven to 350 degrees.

Place the acorn squash in a roasting pan.  Rub the inside of the squash with the olive oil, thyme and chili flakes.  Sprinkle with salt & pepper.  Turn the squash face down and poke holes in the skin with a knife.  Place the squash in the oven and roast for about 50 minutes or until cooked through.

Meanwhile, to make the ginger-braised leeks, saute the ginger in the 1 tbsp of olive oil over medium heat for two minutes.  Add the leeks and saute for one more minute.  Then, add the stock and bring to a simmer.  Cover, turn the heat to low, and continue to cook the leeks for about twenty minutes, or until all of the stock has been absorbed.  Season to taste with salt and pepper.

Remove from the oven and allow to cool.  Once cool enough to handle, scoop out the flesh from the skin and place it in a blender.  Add the toasted curry powder, garlic clove and the vegetable stock and puree until smooth, adding more stock as needed for desired consistence.

Pour the newly pureed soup into a pot on the stovetop.  Stir in the coconut milk and season to taste with salt and pepper.  Slowly bring up to a simmer over medium heat and cook for 10 minutes.

To serve, ladle soup into bowls.  Top with some of the leeks.  Drizzle with good olive oil and top with a little fresh cracked black pepper.  Enjoy!

Source for Ingredients:

organic acorn squash, organic leeks, ginger, organic garlic, organic thyme and Mission olive oil (used for drizzling) from Hollywood Farmers Market

organic maple syrup, organic low sodium vegetable stock, organic maple syrup and chili flakes from Trader Joe's

organic olive oil (used for cooking) from Whole Foods

Music on Tap:

Jackson Browne - Solo Acoustic Volumes 1 & 2

Alright, I'm gonna wager that while most of my dear readers are familiar with Jackson Browne, or at least, you've heard "Running on Empty" pumping out of your radio a handful of times, but you probably don't own these two incredible albums, now available as one collection.  Over the last many years, acclaimed singer-songwriter Jackson Browne has developed a huge cult following for his solo acoustic shows, beautifully captured on these two live albums, the first of which received a Grammy nomination (not that it means anything).

The songs on these albums range from the familiar ("The Pretender") to the obscure to the familiar that you may not know he helped write (The Eagles "Take It Easy"), but they all have one thing in common - Browne's skills as a master songwriter.  So check out this album!

Bonus Tip!  For you LA-area residents, I have a special insider tip for you!  On this Wednesday (December 16th), Jackson Browne will be appearing at Largo as a special guest at the Watkins Family Xmas Show, featuring siblings Sean and Sara Watkins (Nicklecreek) and their fantastic bluegrass band of players.  Other special guests include Grant Lee Phillips and Tom Brosseau! I've already requested my tickets, so viist the Largo website for more information. 

CLICK HERE FOR LARGO'S WEBSITE! 

CLICK HERE TO CHECK OUT JACKSON BROWNE'S ALBUM, SOLO ACOUSTIC VOLUMES 1 & 2!

Lemon-Saffron Potatoes

The holidays are just around the corner, so I want to bring you a few "side dish" recipes that would be great for all the entertaining you'll be doing!  This dish combines three of my favorite ingredients on the planet - lemon, saffron and potatoes!  Not only is this recipe drop-dead gorgeous, with the saffron threads imbuing the potatoes with a spectacular yellow color, but it's also sure to make your taste buds sing.

Saffron, derived from the saffron crocus flower, is popular in Spain, Italy, the Middle East and my kitchen (wink!).  It's the most expensive spice by weight, but don't let that freak you out.  A little bit goes a very long way!  I always keep some stowed in my cupboard, and it's one of the main ingredients in paella (click here for my recipe), which is another one of my favorite dishes to make.

Lemon-Saffron Potatoes
Serves 4 people

4 cups small potatoes such as Yukon Gold or fingerling, chopped
1 teaspoon saffron threads
1/2 cup warm water
zest and juice of 1 lemon
2 tablespoons extra virgin olive oil
salt and freshly ground pepper

Directions:

Preheat oven to 400 degrees.

Add the saffron threads to the warm water and allow them to soak for 5 minutes. The water should turn a beautiful yellow color. Add the lemon juice and lemon zest to the mixture and stir to combine.

In a roasting pan or other ovenproof dish, layer the potatoes and pour the lemon-saffron mixture over them. Toss with the olive oil and sprinkle with salt and pepper.

Cover tightly and roast in the oven for 30 minutes. Then, remove from the oven and uncover. Toss the potatoes with a little more olive oil if needed and return to the oven to cook uncovered for another 20-30 minutes, or until crispy and cooked through.

Remove from the oven and check the seasoning. Add more salt and pepper if needed. Enjoy!

Source for Ingredients:

saffron, organic lemon, organic olive oil & organic Yukon Gold potatoes from Whole Foods

Music on Tap:

Dave Rawlings Machine - A Friend of a Friend

Let me bet you've never heard of Dave Rawlings!

That's because he's more known as Gillian Welch's longtime collaborator and as a producer, where he's worked with such musicians as Ryan Adams and Old Crow Medicine Show. The concept of this album originated when Rawlings and Welch were hanging out in Los Angeles and spending time with other musicians.  I had the pleasure of catching one of their shows where surprise guest Emmylou Harris took the stage with them!

On this album, Rawlings records some older songs he wrote with other musicians (Ryan Adams' "To Be Young" is one of my all time favorite songs) and some newer material, with a few covers thrown in for good measure, like another of my favorite songs, Neil Young's "Cortez The Killer."  It's a wonderful effort that really spans Rawlings' career, and finally it's been recorded.

CLICK HERE TO CHECK OUT THIS ALBUM!

Meatless Monday: Individual Plum Crumbles with Homemade Ezekiel Breadcrumbs!

Hope everyone had a lovely Thanksgiving!

I just got back from Des Moines, Iowa last night, and boy did I have a great time (and several great meals).  I'll be blogging all about it later this week, so stay tuned!  And in more news, the Eat My Blog charity bake sale to benefit the Los Angeles Regional Food Bank is this Saturday, so I'll be making my Bacon Brownies with Bourbon Caramel Sauce this week!  I can't wait to sample all the deliciousness for myself!

In the meantime, I know the winter holidays are just around the corner, so I'll  be bringing you a few recipes that are fabulous for entertaining, starting with this  simple dessert.  There's nothing I love more than a fresh fruit crumble, and for a fun twist, I baked these into individual ramekins.  I used organic red plums, but any fresh fruit will do, from apples to berries.

I also made homemade breadcrumbs using Ezekiel Bread, a sprouted whole grain bread, which gives this a healthier twist.

These adorable desserts would be perfect to make for any holiday dinner parties you're throwing, and without all the guilt!  They contain both fresh organic fruit and whole grain.  Serve them straight up or with a low fat vanilla ice cream, or for you dairy-avoiders, Rice Dream.

Individual Plum Crumbles with Homemade Ezekiel Breadcrumbs
Serves 4 people 

4 organic red plums, pits removed and chopped
2 tbsp sugar
1 tbsp brown sugar
1/2 tsp cinnamon
1/2 cup Ezekiel or whole wheat breadcrumbs (recipe to follow)
2 tbsp unsalted butter
pinch of salt

Directions:

Preheat the oven to 350 degrees.

To make the Ezekial breadcrumbs, toast 2 slices of Ezekial bread.  Place in a food processor and pulse until broken down into breadcrumbs.

Toss the plums with the sugar and sprinkle with a pinch of salt.  Spoon the fruit mixture into four individual ramekins and place a sliver of butter on top.

Sprinkle the tops of each ramekin with the breadcrumbs, brown sugar and cinnamon, dividing evenly between them.  Top with slivers of butter.

Bake for about 30 minutes, or until the tops are golden and the fruit has started to bubble up.  Remove from oven and allow to cool.

Serve one per person, and top with low fat vanilla ice cream or Rice Dream.  Enjoy!

Source for Ingredients:

organic red plums and Ezekiel Bread from Trader Joe's

organic sugar, organic brown sugar and organic cinnamon from Whole Foods 

Nutrition Facts:

Individual Plum Crumbles with Homemade Ezekiel Breadcrumbs

4 Servings

Amount Per Serving

Calories 158.2
Total Fat 6.2 g
          Saturated Fat 3.6 g
          Polyunsaturated Fat 0.2 g
          Monounsaturated Fat 1.7 g
Cholesterol 15.5 mg
Sodium 185.1 mg
Potassium 154.0 mg
Total Carbohydrate 24.7 g
          Dietary Fiber 2.7 g
          Sugars 12.4 g
Protein 2.5 g
 
Music On Tap:

Lady Gaga - The Fame Monster

This new release from huge pop sensation Lady Gaga includes the monster single, Bad Romance, many remixes, and the fantastic new track, Speechless that's been on permanent rotation on my iPod. I can't get enough of her!

CLICK HERE TO CHECK IT OUT!

Simple Suppers: New Zealand Trout with Cilantro-Lime Vinaigrette!

As we're coming up on crunch time for our Thanksgiving binges (I'll be in the great city of Des Moines this year!),  I thought I'd share a quick, light, tempting little dish that I threw together for dinner the other week!  It's New Zealand Trout with Cilantro-Lime Vinaigrette!

I simply broiled the fish and then threw all the vinaigrette ingredients into my mini-prep food processor, and dinner was done in under thirty minutes.  I served my fish over quinoa, and a nutty, protein-packed whole grain that cooks up in fifteen minutes flat. I loved the vinaigrette so much, that I was eating it on my breakfast burritos for days afterward!

Note: if you don't have access to NZ Trout, Arctic Char or Salmon would both work beautifully with this recipe.   

New Zealand Trout with Cilantro-Lime Vinaigrette
Serves 2 people

2 New Zealand Trout Fillets (may substitute Arctic Char or Salmon)
1/4 cup olive oil
1 serrano pepper
1 garlic clove
1 shallot
1 lime, juiced
1/4 cup cilantro
salt & pepper

Directions:

Set the oven to broil.

Meanwhile, rub the fish with 1 tbsp of the olive oil and sprinkle with salt and pepper.  Quickly broil the fish until cooked to preference (I like salmon and this type of trout slightly medium rare) and then remove from oven and allow to rest for 5 minutes.

To make the vinaigrette, using a blender or mini-food processor, blend together the remaining olive oil, lime juice, cilantro, pepper, shallot and garlic.  Season to taste with salt and pepper.

To plate, place a piece of fish on a plate and top with the vinaigrette.  Enjoy!

Source for Ingredients:

New Zealand Trout from J&P West Coast Seafood (Hollywood Farmers Market)

organic serrano peppers, organic garlic, organic shallot, organic cilantro and organic lime from the Hollywood Farmers Market

Music on Tap:

Them Crooked Vultures

Them Crooked Vultures, a/k/a DAVE GROHL (Foo Fighters, Nirvana), JOSHUA HOMME (Queens of the Stone Age) and JOHN PAUL JONES (Led Zeppelin), is the new supergroup!  They played a surprise show at the Roxy on Monday and a show at the Wiltern last night, to which the A-Girl offered me a ticket, but alas I'd already committed to hosting my book club and made an ungodly amount of turkey meatloaf.  But here's their brand-new, just released debut album!  So check it out - I know I just ordered mine!

CLICK HERE TO LISTEN CHECK OUT THE ALBUM!

Meatless Monday: Organic Mixed Greens with Apples, Walnuts & Chevre (Goat Milk Cheese)!

Hope all you lovely Divas had fabulous weekends filled with fabulousness!

I know mine was!

It began with the Adorable Monster's first birthday.  For this blessed event, I whisked him off to the Laurel Canyon dog park where he had a blast, rolling around in the dirt, humping other smaller, unsuspecting dogs (ball surgery has not deterred him in the least) and generally acting like a maniac.  You gotta love him!

I also attended a fabulous workshop, hosted by my BDFF Kate, where I gave a talk on Domestic Divas and brought a batch of my freshly baked Apple-Walnut Corn Muffins (CLICK HERE for recipe) and hit up the Hollywood Farmers Market as always, stocking up on tons of goodies including grass-fed rack of lamb from Healthy Farmily Farms CSA, local yellowtail, organic pea tendrils, baby shitake mushrooms, organic mustard greens, organic blueberries, organic walnuts and much more!  I'll be cooking some amazing recipes and sharing them all, so stay tuned!

Today for Meatless Monday, I'm sharing one of my favorite winter salads.  As I explained at the workshop yesterday, making a hearty salad is one of the best ways for busy women who feel they don't have the time to cook dinner to still prepare themselves a healthy dinner.  There are endless variations on the salad, and they can be served as a side dish to a bigger meal or prepared in a bigger portion and eaten as an main course!

This salad makes use of the wonderful organic apples that are at the peak of their season right now!  Choose whatever variety floats your boat.  I toasted walnuts and threw them into the dish for a dose of healthy fats and protein, but almost any nut from hazelnuts to pecans to almonds would taste fabulous.  Finally, I crumbled in some award-winning chevre from one of my favorite local producers, Soledad Farms, and tossed it all with organic mixed greens and a balsamic vinaigrette.  For the dressing, I used Villa Manodori aged balsalmic vinegar (CLICK HERE to read my article about it) and Ruben's Mission local olive oil made from the first press of hand-picked estate-grown olives (CLICK HERE to read about it).

Note: For a fun twist on this salad, try substituting pomegranate seeds for the apple!  

Organic Mixed Greens with Apples, Walnut & Chevre (Goat Milk Cheese)
Serves 2 people

4 cups organic mixed greens
1/4 cup raw walnuts
1 apple, chopped
2 tbsp chevre (goat cheese)
1 tbsp good balsamic vinegar
2 tbsp good olive oil
1 garlic clove, minced
salt & pepper

Directions:

Preheat the oven to 350 degrees.

Place the walnuts in a pie dish in an even layer and toast in the oven for 4 minutes.  Remove, allow to cool and then chop.

To make the dressing, pour the balsamic vinegar into a bowl with the minced garlic.  Slowly whisk in the olive oil.  Season to taste with salt and pepper.

Place the apples, walnuts and organic mixed greens into a salad bowl.  Crumble the goat cheese on top (note:  if you place the goat cheese in the freezer for a few minutes, it will make it easier to crumble).  Pour the dressing over the salad and toss gently until evenly distributed.  Top with some freshly ground black pepper and enjoy!

Businesses Mentioned:

Soledad Goats
6501 Backus Rd.
Mojave, CA 93501

Producers of award-winning goat cheese (literally the BEST fresh chevre I have ever tasted), they can be found selling their artisanal cheeses at the Hollywood Farmers Market on Sunday.  Stop by their booth for a free sample and I promise you won't be able to leave without bringing some home with you!

Source for Ingredients:

organic mixed greens from Kenter Canyon Farms (Hollywood Farmers Market)

chevre from Soledad Farms (Hollywood Farmers Market)

organic apples, organic walnuts, organic garlic & Ruben's Mission olive oil from the Hollywood Farmers Market

Music on Tap:

Sufjan Stevens - The BQE

One of the most unique, talented and fiercely independent musicians around today, I've been in love with Sufjan Steven's work since I first heard Michigan many years ago when Kuzak was still attenidng in college in that very state (Sufjan is also an alum).  While Seven Swans remains my favorite of his albums, this brand new one, a symphony-like opus commisioned by the Brooklyn Academy of Music, sounds like nothing you've ever heard before, and that's a great thing when it comes to Sufjan!

CLICK HERE TO CHECK OUT SUFJAN'S NEW ALBUM!

Simple Suppers: White Bean & Turkey Chili!

If you're reading this, that means you've made it halfway through the week!  Way to go!  I don't know what you have on tap today, but the Adorable Monster is getting a much-needed trip to the groomers.  Due to his ball choppage, it's been longer than usual since he's had a bath, and let's just say that it's TIME!  Though his hair has grown out and he's looking pretty frickin' adorable lately.

Every time he steals and sock and I go to yell at him, I end up laughing at his cuteness instead.  I just can't keep a straight face!

Hence, he's fast becoming the worst behaved dog in Los Angeles!

One of my favorite dishes to make this time of year has got to be White Bean and Turkey Chili!  It's a comforting, delicious, spicy, hearty food that makes your mouth water and warms your bones, but without all the guilt sometimes associated with comfort foods.  This recipe is high in protein (beans and turkey), low in fat and packed with vegetables! Try it out for a simple supper, or make a big batch on Sunday night and eat it all week for dinner!  It almost tastes better leftover.  I love it by itself, or paired with a mixed greens salad for extra health points, or even served over a plain baked potato.

For a fun dinner party idea, do a help yourself chili bar!  Simply whip up a big batch of chili and provide a number of great garnishes for your guests, including cilantro, chopped red onions, chopped peppers, avocado, aged cheddar cheese, or whatever your heart can dream up!  I promise, it will be a major hit!

Note: For my chili, I used dried Bob's Red Mill Cannellini Beans because of their superior taste (compared to canned beans), however this is more work intensive.  They need to be soaked over night and then simmered in water, before being added to the chili.  So for those of you who are feeling adventurous, you're welcome to give this a try!  I purchased my dried beans at Whole Foods and they can be cooked per the package instructions!  However, for the sake of busy divas everywhere, I'm writing the recipe with canned beans!

White Bean & Turkey Chili
Serves 4-6 people

1/2 lb low fat ground turkey 
1 onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 bell pepper, seeded and chopped
1 can white beans, drained and rinsed
1 jalapeno, seeded and chopped
2 tbsp chili powder
1 tsp ground cumin
1 bay leaf
1 can diced tomatoes
4 cups low sodium chicken stock
1/4 cup cilantro
1 tbsp olive oil
salt & pepper

optional: 2 cups brown rice or quinoa, cooked

Directions:

Heat the olive oil in a large, heavy-bottomed pot over medium high heat.  Add the onion and saute until softened and translucent, about 5 minutes.  Add the garlic and saute for another minute.  Then, add the bell pepper and jalapeno pepper and saute until softened, about another 5 minutes.

Next, add the ground turkey, breaking it up as you combine it, and continuing cooking until well-done, about another 6 minutes. Once the turkey is cooked, add the chili powder and cumin, stirring it into the meat mixture, and cook for another minute.

Add the tomatoes, stock, bay leaf and half of the cilantro, and bring the chili to a simmer.  Cover partially and simmer over medium-low heat for about 40 minutes, or until the chili has reduced slightly and begun to thicken.  Season to taste with salt and pepper.

To serve, place some brown rice or quinoa in a bowl and top with a generous helping of chili. Garnish with some of the remaining cilantro!  Enjoy!

Source for Ingredients:

organic onion, organic bell pepper, organic garlic and organic jalapeno from Sage Mountain Farm (at the Hollywood Farmers Market)

organic ground turkey, Bob's Red Mill cannellini beans, organic chili powder, organic cumin, organic canned diced tomatoes, organic low sodium chicken broth and organic bay leaves from Whole Foods

Music on Tap:

Chris Thile & Mike Marshall - Into the Cauldron

For all you bluegrass fans and newcomers, Chris Thile is a name you have to know!  He's one of the founding members of Nickelcreek and one of the best mandolin players in the world! I've had the pleasure of seeing him perform a number of times, and he never ceases to blow me away with his musicianship.  This collaboration is a great album that showcases the range of the mandolin on songs that range from jazz to bluegrass to quasi-classical!  I listened to it last night while I cooked up a snazzy dinner - it was truly inspirational!


CLICK HERE TO CHECK OUT THIS GREAT ALBUM!

Simple Suppers: Moroccan-Style Red Snapper Tagine (Fish Stew)

I'm back with another "Simple Suppers" recipe!  With the advent of cooler weather, there's nothing like richly spiced stews to warm and comfort you.  This dish is inspired by a Moroccan tagine, which is a slowly simmered meat, fish or vegetable dish.  They're usually cooked in earthenware dishes, which flavor the food, but in my case, I used my handy, all-purpose All-Clad braising pan.  For my protein, I used Red Snapper - I'd scooped up some fresh fillets at the Studio City Farmers Market.

I'm including this dish in my "Simple Suppers" series because it meets all my criteria!  It's super healthy, with fish protein, fresh vegetables and healthy fats, and it cooks up in under thirty minutes on the stove top.  I'd recommend serving this dish over brown rice, or if you're feeling extra fancy like I was, serve it over my Raisin-Walnut Spiced Rice (CLICK HERE for recipe).

Moroccan-Style Red Snapper Tagine (Fish Stew)
Serves 3-4 people

3-4 red snapper fillets
1 onion, chopped
1 garlic clove, chopped
1 tbsp fresh ginger, peeled and minced
1 tsp cumin
1 tsp tumeric
1 tsp paprika
1 cup cherry tomatoes, halved
1 bell pepper, seeded and chopped
1 tbsp parsley, chopped, plus more for garnishing
1 tbsp cilantro, chopped, plus more for garnishing
1/4 cup green or black olives, pitted and halved
1 cup vegetable stock
2 tbsp tomato paste
2 tbsp olive oil
salt & pepper

Directions:

In a saute pan, heat the olive oil over medium high heat.  Add the onion and saute for about 5 minutes, or until softened.  Add the garlic and ginger and saute for 1 more minute.  Add the cumin, tumeric and parprika and stir into the mixture.  Cook for another two minutes.

Next, add the cherry tomatoes and bell pepper and cook until softened.  Add the vegetable stock, parsley, cilantro, olives and tomato paste.  Bring to a simmer and reduce by half.  Season to taste with salt and pepper.

Meanwhile, salt and pepper the fish on both sides.  Once the stew has thickened, add the fish and cook for about five minutes, or until the fish is cooked through.  The fish should be one solid color and flaky.

To plate, place some brown rice or raisin-walnut spiced rice in the bottom of a plate and top with a generous portion of the stew.  Sprinkle with chopped parsley, chopped cilantro and fresh ground pepper.  Enjoy!

Source for Ingredients:

red snapper, organic cherry tomatoes, organic bell pepper, organic cilantro, organic onion from the Studio City Farmers Market

organic parsley, tomato paste, organic tumeric, organic cumin and organic paprika from Whole Foods

organic vegetable broth from Trader Joe's

Music on Tap:  

Bonnie Raitt - Bonnie Raitt

As many of my girlfriends may know and much to Kuzak's chagrin, my recent guilty pleasure has been Taylor Swift.  And I don't need to plug her on this blog - she's a young country prodigy who writes all her own music and has shot to superstardom.  Her album was the bestselling album of last year.  However, listening to her made me remember one of my favorite albums of all time by another young country music phenom - Bonnie Raitt.  Her self-titled debut album, recorded when she was only 21, already showcases her slide-guitar skills and holds up to this day!  Now she would go on to massive mainstream success, with songs like "I Can't Make You Love Me," but if you've never heard this early gem, I highly recommend picking it up, and if you have it, but haven't popped it in your CD player in awhile, give it listen!

CLICK HERE TO READ ABOUT THIS ALBUM!

Upcoming Show: Slipknot at the Palladium tomorrow night!  Woo-hoo!

Meatless Monday: Roasted Acorn Squash & Hazelnut Soup

Divas, it's been quite a weekend!

First, the Monster got his balls chopped off, the poor little eunuch.  I'm happy to report that he's feeling much better and healing up beautifully!  Me, not so much.  I've been on constant ball-licking alert since Friday, monitoring every flick of the Monster's tongue, lest he lick his incision. Yes, the vet did give me a cone, but he completely underestimated the size of the Monster's huge noggin.

Here's a play by play of what happened after I placed the cone on the Monster's head.  He ran sideways into the wall, writhed around on the carpet in complete agony and then sat up and promptly licked his balls. There was no ball-blockage achieved whatsoever. The only thing the cone did was make him look so ridiculous that I collapsed in a fit of horrible, guilt-inducing laughter.

I'm a terrible human being!

By the time Sunday rolled around, it was clear a new cone was needed, but thanks to the AIDS Walk which closed EVERY SINGLE MAJOR STREET in West Hollywood, I couldn't reach my vet's office.  I had to take drastic measures and resort to trekking to  the VALLEY for a new cone.  Actually, I exaggerate, since I love Studio City and was even able to hit up their farmers market after I procured my new 20 centimeter cone! Let me assure you that once I strapped this bad boy to the Monster's head, total ball-blockage was finally achieved!

Mission accomplished!  Now meet Conehead, the Amazing Coneheaded Dog!

On top of the trial and tribulations of the Adorable Monster, the power outage last week janked up my dinner plans.  No power = no fridge power = ruined my milk-fed pork chops.  Grrrrr!  But fear not Divas, I was able to improvise and whip up some excellent food despite my adverse circumstances. Take that crappy Los Angeles Power Grid that can't handle one freaking rain storm!!

So today I'm sharing a great fall recipe for Meatless Monday, who graciously published my recipe this week (CLICK HERE TO VIEW IT)! This soup is made from roasted acorn squash and toasted hazelnuts, which add a healthy dose of Omega 3's and protein to the dish.  Winter squash such as acorn squash are in season right now, and this soup is a great way to take advantage of their availability and super low cost!

For a complete meal, pair this hearty soup with a healthy salad!  This soup is also great leftover. Make a big batch and eat it all week long!

Roasted Acorn Squash & Hazelnut Soup
Serves 3-4 people

1 acorn squash, halved and seeded
1/4 cup hazelnuts, toasted
1 tbsp olive oil, plus more for drizzling
1 tsp chili flakes
1 tsp fresh thyme
1/2 tsp nutmeg
2 tbsp maple syrup
1 garlic clove
3 cups vegetable stock
1 tbsp chopped parsley
salt & pepper

Directions:

Preheat oven to 350 degrees.

Place the acorn squash in a roasting pan.  Rub the inside of the squash with the olive oil, thyme, chili flakes and nutmeg.  Sprinkle with salt & pepper.  Turn the squash face down and poke holes in the skin with a knife.  Place the squash in the oven and roast for about 50 minutes or until cooked through.

Remove from the oven and allow to cool.  Once cool enough to handle, scoop out the flesh from the skin.

Puree the scooped-out squash with the hazelnuts, vegetable stock, maple syrup and garlic until smooth.  Season to taste with salt & pepper.  To heat the soup, pour into a pan and simmer on the stovetop for about 8 minutes.

To plate, ladle some soup into a bowl.  Drizzle with good olive oil, sprinkle with chopped parsley and fresh ground pepper.  Enjoy!

Source for Ingredients:

organic acorn squash, organic garlic and organic thyme from the Hollywood Farmers Market

hazelnuts from Whole Foods

Music on Tap:

Mogwai - Mr. Beast

This Scottish band creates fantastic, brooding, guitar-laden instrumentals!  I'm a huge fan of their music.  CLICK HERE TO LISTEN CHECK OUT THEIR ALBUM!

Organic Bone-In Pork Chops with Apple-Bacon Slaw!

As I write this post, The Adorable Monster is having his balls cut off.

That's right, snip-snip!  

He'll be Sir-Humps-A-Lot no more.  The poor little guy.  He had no idea what was coming to him.  When I didn't feed him this morning, he looked so sad.  Eating is pretty much his favorite thing to do.  Besides licking his balls.  Sob.  But then when he realized he was getting to go into the car, he reverted into his happy dance complete with maniacal leaps of joy.  If only he'd had some clue as to what fate was about to befall him, he might not have been quite so joyous!

In fact, he may be having them removed as I type this post.  I'm waiting for news from the vet and should be able to pick him up later today.  He's going to be one of those cone-headed dogs, the ones with the plastic cones around their necks, but at least he'll still be pretty darned cute!

Wish the Monster a speedy recovery!

In the meantime, I'm going to share with you the recipe for the dish I made for Kuzak's birthday!  I cooked him Organic Bone-In Pork Chops with Apple-Bacon Slaw.  This dish encapsulates the very essence of fall: earthy, meaty flavors of bacon and pork with delicious apples.  I served the pork over homemade butternut squash ravioli, and while delicious was work intensive, so for a simpler version, I'd suggest simply serving it over roasted or mashed butternut squash.

This dish as a true winner!

For wine, I gifted Kuzak with a bottle of Chacra 2006 Cincuenta y Cinco, Pinot Noir from Patagonia, Argentina.  This was one of the most unusual, but fabulous pinots I've ever tasted.  It paired beautifully with the earthy and sweet flavors of the dinner, pulling everything together.  I'd never had a pinor noir from that part of the world, but this one left me wishing I'd tasted many more!

Organic Bone-In Pork Chops with Apple-Bacon Slaw
Serves 2 people

2 organic bone-in pork chops
1 tbsp thyme, leaves removed from stems
1 tbsp olive oil
2 tbsp grapeseed oil
salt & pepper

apple-bacon slaw:
1 granny smith apple, peeled and julienned
4 slices american bacon, chopped
1 shallot, diced
1 tsp sherry vinegar
salt & pepper

Directions:

To make the pork chops, rub them with olive and thyme.  Sprinkle both sides with salt and pepper.  Then, heat the grapeseed oil in a saute pan over medium high heat until almost smoking.  Add the pork chops and cook, turning once, until they're cooked through.  Remove from the pan and allow to rest for a few minutes.

Meanwhile, make the apple-bacon slaw by sauteing the bacon in a pan for a minute.  Add the shallots and cook for another minute.  Then, add the apple and cook until beginning to caramelize, about 6-8 minutes.  Add the sherry vinegar and season to taste with salt and pepper.

To plate, place the pork chop on a late and then top with a generous heap of the apple-bacon slaw.  Enjoy!

Source for Ingredients:

organic bone-in pork chops, organic granny smith apple, organic uncured bacon from Whole Foods

Chacra 2006 Cinceunta y Cinco Pinot Noir from Wally's Wine & Spirits

Music on Tap:

A Place To Bury Strangers - Exploding Head

Reminiscent of Depeche Mode and The Cure, this album grabs you from the first track, "It Is Nothing," and won't let you go.  The bands weaves noisy textures and sounds to create a dark landscape that is both upbeat and entrancing.

Special thanks to JP for turning me onto this band!

CLICK HERE TO CHECK OUT THIS ALBUM!

Simple Suppers: Mahi-Mahi with Garlic Spinach

Happy Monday!

First I'm very sad to report the demise of the Adorable Monster's beloved frisbee (CLICK HERE to read about it).  After months of chowing down on it, he finally chewed a huge whole through it!

I now request a moment of silence on behalf of the frisbee.

R.I.P. Frisbee

The Monster's first birthday is coming up next month!  Wow, time sure flies!  So I think I know what his present is going to be! A brand new frisbee for him to chew up!

Now onto more important business!  Today, I'm back with another "Simple Suppers" recipe in support of Jaime Oliver's cause to teach American how to cook!  When I conceptualize dishes, one of my main goals is to include:

1) 4 oz. of high quality, lean protein (mostly fish)
2) at least one organic vegetable (often leafy greens)
3) whole grain

From careful study and practice, I've found that this balance of foods is the healthiest way to eat!  This is a simple, inexpensive dish that I make all the time at home.  I love Mahi-Mahi - it's a clean, delicious protein source that usually costs around $14/lb or less.  It also only contains moderate mercury, making it safe to eat a few times a month (CLICK HERE for detailed mercury information). It's great broiled or thrown on the grill!

I bought the Mahi-Mahi used in this recipe from J&P West Coast Seafood, one of my favorite vendors at the Farmers Market! They always have super fresh fish and seafood and the BEST smoked salmon on the planet Earth which they make in-house!  I'll be bringing you more recipes using their product coming up!  Here's what makes their seafood so great:

Most restaurants and grocery chains buy their fish prefiltered to keep costs down, which compromises the quality.  By keeping the fish whole, as J&P does, the excellence is maintained, yet it requires the committment and several caf'e lattes to jump start the process of filleting on site.  Pete is up at the crack of dawn to meet the fishing boats that bring in whole fish for him and his staff to fillet.  Fish are beheaded, gutted, and cut just hours before they arrive at the farmers market for purchase. J&P only purchases fish caught within twenty-four hours.  The best way to select your fish is to check the moisture - the more moisture the better.  If its dry, it's been sitting for too long.  This is often the fate of supermarket purchased fillets. 

To round out my meal, I paired it with garlic spinach, which cooks up in a literal flash, and served it over a whole grain wild rice, but it would be great over any sort of whole grain from quinoa to barley, depending on your preference.  Try this dish out at home!  I promise you'll love it.

Domestic Diva's Mahi-Mahi with Garlic Spinach

2 Mahi-Mahi fillets (I serve 4 oz per person)
1 tbsp olive oil
1 tbsp lemon juice
salt & pepper

garlic spinach:
4 cups spinach
4 garlic cloves, sliced
1 tsp chili flakes
2 tbsp olive oil
1 tbsp lemon juice
salt & pepper

Directions:

To make a quick marinade for the fish, pat the fillets dry and place on a plate.  Season both sides with salt and pepper and then drizzle with the olive oil and 1 tbsp of the lemon juice.  Allow to rest for about 15 minutes, both to absorb a little marinade and to come up to room temperature.

Place the fish under the broiler and cook for about five minutes, or until cooked through.  Alternately, the fish may be grilled for a few minutes on each side.  Remove from the heat and allow to rest for a few minutes.

Meanwhile, to make the garlic spinach, heat the olive oil in a saute pan over medium-high heat.  Add the garlic and chili flakes, reduce heat to medium, and saute for a minute.  Add the spinach and stir it for about three minutes, until it's cooked down.  Add the lemon juice and season to taste with salt and pepper.

To plate, place the spinach on the plate and top with the fish.  Enjoy!

Businesses Mentioned:

J&P West Coast Seafood, Inc.
2210-12 Signal Pl.
San Pedro, CA 90731
(818) 681-9748 

A fantastic seafood vendor, I make sure to hit their booth every week when I venture to the Hollywood Farmers Market.  In fact, they are always one of my first stops (I always buy proteins first)!  Not only do they have a large assortment of super fresh fish and shellfish, but they also have the BEST smoked salmon on the planet Earth!  They make it in-house, which must account for the quality and the fact that it's much less salty than most other cured salmon I've tried.  Stop by and ask Marilyn (owner) for a free sample.  I promise you won't be able to leave without buying some!  CLICK HERE FOR THEIR WEBSITE!

Source for Ingredients:

Mahi-Mahi from J&P West Coast Seafood (Hollywood Farmers Market)

organic baby spinach from Kenter Canyon Farmers (Hollywood Farmers Market)

organic garlic & organic lemons from Whole Foods

Music on Tap:

Air - Love 2

One of my favorite bands, this "French duo" has a brand new album out!  I've been cooking up a storm to it all week long!  CLICK HERE TO CHECK IT OUT!