Baked Cod with Fennel

I LOVE Fennel......

2 large organic fennel bulbs
1 onion halved lengthwise and then cut into 1/4 thick slices
the other half chopped!
Olive Oil
1 cup chicken broth
1/2 tsp pepper flakes
1 pound of cod fillets (We have some great local cod from Bodega Bay or Half Moon Bay!)
1 14oz can chopped organic tomatoes
or 3 nice sized tomatoes (your choice) chopped

Preheat oven to 450
Clean up fennel bulbs - chop off fronds
Cut lengthwise into 1/4 inch slices
Saute the fennel, sliced onions in olive oil about a minute
season with salt and pepper
add chicken broth and braise covered about 20 minutes until veggies are tender
Remove cover and boil stirring occasionally until a good amount of the liquid is absorbed (about 10 minutes)
While this is happening...cook chopped onion, red pepper in sauce pan until onions are soft (3-4 minutes). Add tomatoes
(with juice if using canned) simmer about 15 minutes.
Transfer fennel mixture to a shallow baking dish. 
Arrange fresh fish fillets on top of fennel.  Spoon tomato mixture over the top. Cover with foil or lid and bake for 20 minutes.
Sprinkle with chopped fennel fronds!  Heat up some French bread and you're all set! 

Strawberry, Cilantro & Poblano Salsa - the flavors burst in your mouth!

2 Tbsp lime juice
1 Tbsp olive oil
1 clove garlic - minced
Salt/Pepper
1/8 Tsp Cayenne
Half of a fresh medium size poblano chile - seeds removed, cut into thin strips then chopped
1 Spring Onion - white part only (You can use about two green onions if you can't find Spring Onions but in my opinion Spring Onions have a way better flav).


1/4 cup chopped fresh cilantro
1 cup strawberries sliced
1 avocado - cut in small cubes

In a bowl, whisk together the lime juice, olive oil, garlic, cayenne, salt, and pepper.
Toss with the poblano, onion & cilantro.

Just before serving, gently toss in strawberries. Add the avocado!
In the photo we served it over local baked cod!  The salsa is great on its own too!  Add it to whatever you like.  Dip some chips?  Over rice and beans? I ate a few spoonfuls and it made me very happy! 

Pistachio & Orange Basmati Rice Pilaf - Totally Tasty.........

Outrageously Amazing.

Get it all together...

1 cup Brown Basmati Rice

1 organic orange

1.5 cups chicken stock

2 tbsp butter

Half an onion finely, chopped

2 small garlic cloves, chopped

1/2 cup carrots cut like matchsticks

2 tbsp unsalted pistachios, chopped

Chopped fresh cilantro   

   

Put it all together...
Rinse rice.  Be careful when rinsing... don't let any fall down the drain ;-)  
Take care of your rice! 

Zest half the orange then cut into fine julienne. 
Squeeze the juice from the orange and add to the chicken stock. 

Heat 1 tbsp of the butter in a heavy saucepan and sauté the onion for 2-3 minutes. 
Add the garlic and cook for 2 minutes. 

Add the rice and stir until beginning to toast (This is a trick from my wife's Brazilian Grandmother, VovÓ) 

Pour in stock and bring to a boil.  
Reduce heat to the lowest possible setting and cover for 15 minutes.
 
Melt the remaining butter in a saucepan and saute the carrots for about 3 minutes. 
Add the orange zest. Cook until softening -- about 2 minutes 

Add carrots and orange zest to rice, plus nuts, and cilantro. Gently mix.
Spectacular flavors!  I'm excited for you!   Makes about 4 regular sized servings.

Kale, Leek & Potato Super Soup! My Fav..

Super Soup!

4 small organic potatoes, cut into small wedges - I use a variety... purple, red, yukon...
1 small organic onion, sliced to 1/2″ rings then cut in half
Extra-virgin olive oil
2 organic leeks, white parts only, sliced nicely
6 cups organic vegetable stock  - I use organic chicken stock sometimes too.
2 tablespoons butter
1/2 bunch organic Lacinato kale, chiffonade cut
1 Bay leaf

3 or 4 Free range chicken sausage - the kind with no pork casing!
Can of organic white beans
Salt and pepper to taste

Preheat oven to 375 degrees. Coat the potato wedges and onion slices with olive oil, salt and pepper and arrange in a single layer on a roasting tray. Roast for about 15 minutes, or until golden on the bottoms. Roast the sausage at 450 for 15 minutes. Brush with a bit of olive oil.  Slice in half length wise then into small chunks.
Sauté the chopped leeks with butter in a large pot. Season with salt and pepper. Cook, stirring occasionally, 5 minutes or until softened. Add Kale and sauté for an additional 3 minutes.  Add the stock, roasted potatoes, onion and bay leaf. Bring to a boil then reduce to a simmer; cover and cook 30 minutes. Add sausage and beans.  Remove bay leaf.  Take a deep breath and get your soup on!