WALNUT CRUSTED WILD SALMON & EDAMAME MASH

I don't want to forget how I felt on my beach walk a few days ago. The tide was unusually low, making a good stretch of hard sand for optimum speed walking conditions. Apparently, I missed the memo that there was going to be a gorgeous sunset, because so many people were out. Most of which were just watching; standing alone, saluting the sun and being still. It wasn't necessarily a moment of quiet, but there was no room for wanting, rushing or worrying. It even seemed that the dolphins, which is a site I am jaded to at this point, were just bobbing in the water, watching the sky with everyone else. With this view, there is no way you couldn't believe in something bigger than yourself, than all of us. Pictures of sunsets don't do them justice, you need to be there and live them as they make you feel at rest. I wish you were there, because feeling rest, even if it's for a brief moment, is quite gratifying.

All the holiday weeks have passed, and I am ready to sit down and have a nice healthy dinner. It's time for a complete meal composed of more than one food group and a pretty plate. There were too many moments where I was eating trail mix or baggies of cereal from my glove compartment these past two weeks (yes, I keep emergency snacks in my car and no, I don't have children). This meal is packed with 'superfood' ingredients, lots of protien and is unique enough to feel like a special dinner. At least for me, but maybe I'm the only one who eats from their glove compartment.

WALNUT CRUSTED WILD SALMON & EDAMAME MASH // Serves 4

Atlantic Salmon is far more likely to be farmed than Pacific salmon. You want to choose a wild variety, more often found at a fish market or Whole Foods than your local grocery store. There are a number of varieties, all quite rich, so you only need a small portion. If Salmon isn't your thing, you actually could crust any fish, but vary the cooking time for thinner or less fatty varieties. Also, I suggest reading through the entire recipe before you start. It's pretty easy if you get the jist of the entire process first.

Four 4 oz. Wild Pacific Salmon Filets

1 Cup Walnuts, Very Finely Chopped

1/4 Cup Whole Wheat Flour (or any gluten free option will work too)

1 Egg White

1 Tbsp. Water

1 Tsp. Dried Basil

1 Tbsp. Oil (anything neutral tasting)

3 1/2 Cups Edamame Beans (organic very important with soy. I used frozen, shelled beans)

2 Tbsp. Rice Vinegar

2 Tbsp. Lemon Juice

2 Tbsp. Toasted Sesame Oil

3 Tbsp. Fresh Chives, Chopped

3 Tbsp. Fresh Mint, Chopped

Fresh Ginger, optional

Fresh Basil for Garnish

Salt and Pepper to Taste

Oven to 400'

1. Steam or boil edamame beans for about 8 minutes (longer if you're using fresh). Transfer drained beans to a blender or food processor. Add a pinch of salt and pepper, rice vinegar, lemon juice and sesame oil. Pulse to puree the beans.Pulse until chunky, you want a smooth but slightly chunky consistency, add broth or water if you need to loosen it. Tranfer to a mixing bowl, add the fresh mint and chives and stir. Salt and pepper to taste, add ground ginger or red pepper if you want a kick.

2. Put the egg white and water in a bowl and give it a whisk. Use three seperate shallow plates, put the flour on one, the egg whites mixture in the second, and the crushed walnuts, pinch of salt and herbs in the last bowl.

3. Heat pan over medium heat with 1 Tbsp. of a neutral oil. With one salmon filet at a time and working with ONE side, dip on the flour, then the egg, then the walnuts (which should be pulverized enough to adhere). Add nut side down gently into the pan and sear for about 3 minutes, flip and sear the other side. Tranfer fish onto a baking dish large enough to hold all four filets, walnut side up. Repeat the searing with all four filets, then pop them in the oven to cook through to desired doneness, about 5-8 minutes depending on thickness. I like to keep it just barely rare on the inside.

4. Warm the edamame mash. On each place, put a generous dollop of mash and the warm salmon on top. Garnish with some fresh basil.

END OF SUMMER PANZANELLA

Originally, panzanella was a Tuscan salad made of day-old bread, fresh tomatoes, olive oil, salt and vinegar. Over the years, there have been renditions with fall vegetables, sweet fruits, grilled versions and more. The 'crouton' being the only ingredient that stands strong in all circumstances.

This seasonal panzanella takes all of about 20 minutes to throw together. If you have time, you can roast your own peppers, boil your own chickpeas and blend your own pesto. However, if you need to save yourself a few steps, these items are available, pre-made at a grocery or health food store. If you have a local farmers market, especially in California, tomatoes, peppers and greens are plenty. This recipe is a starting point, but use this as an opportunity to use your fresh produce or appropriate leftovers.

END OF SUMMER PANZANELLA // Serves 4 as a side

3 Cups Whole Grain Bread, in 1’ Cubes

½ Cup Roasted Red Peppers (make your own or use a jar)

2 Medium Heirloom Tomatoes

½ Medium Sized Red Onion

1 Cup Garbanzo Beans, fresh or canned

1 Cup Basil, Roughly Chopped

1 Cup Arugula

¼ Cup Toasted Pine Nuts

1 tbsp. Extra Virgin Olive Oil

Garlic Salt and Fresh Ground Pepper

PESTO DRESSING // Pesto recipe found (here)

3 tbsp. Pesto

2 tbsp. Lemon Juice

Oven to 400’

Spread the bread cubes on a baking sheet, drizzle with the tablespoon of extra virgin olive oil and toss them around in the baking pan. Give a generous sploosh of salt and pepper and toast in the top rack of the oven for ten minutes. Toss them around half way through baking time.

Prepare your veggies. Give a rough chop to the roasted red peppers. Slice the tomato into cubes, leave them seeded. Slice the red onion as thin as possible either with your amazing knife skills or a mandolin.

In a large bowl, combine the bread, tomatoes (and some of their juices), red onion, red peppers, garbanzo beans, arugula, half of the basil and pine nuts.

Combine the pesto ingredients together with a small whisk. Drizzle desired amount onto the panzanella and toss. Serve immediately once tossed, soggy croutons aren't so good.

RUSTIC FIG AND GOAT CHEESE PIZZA

I’m not sure why I’ve been so intimidated to make my own pizza dough. It has a quick list of about 4 stand by ingredients and reaped a priceless amount of self accomplishment. I watched the dough ball slowly expand and immediately texted Hugh to mark my success. I used a combination of unbleached flour and whole wheat, resulting in a hearty yet pliable dough.

The attractive thing about pizza to any home cook, is that it is a blank canvas for flavors. You can use whatever cheese you have, maybe some leftover shredded chicken, marinara sauce or pesto. I wanted to wish my beloved figs a fond farewell this season, so a savory flatbread was just the place for final enjoyment. At some point this holiday weekend, I'm sure you'll be eating outside, and likely with other people. I've YET to meet someone who does not like pizza. Unless you're some low carb, gluten free, fat free diner, in which case Hugh will gladly consume your portion.

RUSTIC FIG AND GOAT CHEESE PIZZA // Makes 2 large, or 4 small pizzas

Dough //

2 Cups Unbleached Flour

1 Cup Whole Wheat Flour

1 to 1 1/4 Cup Water

1 tsp./ Half Packet Quick Rise Yeast

2 tbsp. Extra Virgin Olive Oil

2 tsp. Sea Salt

3 tbsp. Fresh Chopped Chives

Goodies //

12 Fresh Figs, Sliced

½ Cup Soft Goat Cheese

½ Cup Fresh Shaved Parmesan Reggiano

¼ Cup Red Onion, VERY thinly sliced

¼ Cup Fresh Chives

2 Cups Organic Mache (Lambs Lettuce)

2 tbsp. Balsamic Vinegar

1 tsp. Extra Virgin Olive Oil

Sea Salt and Fresh Ground Pepper

Turn your grill to medium high heat.

1. Make the dough according to instructions on Mark Bitten's blog. Please note I used 2 Cups Unbleached Flour and 1 Cup Whole Wheat Flour which provided both a chewy and crispy texture when pulled thin enough, I also added fresh chives for a bit of color and zing. This needs to be done 2 hrs. in advance.

2. Once you've made your dough, divide it and pull it out to desired size. With your hands, rub a little bit of oil on one side, and put the oiled side down on the grill. Close the lid and grill for about 3 minutes.

3. Flip the dough over and push the dough down with a spatula to create a thinner flatbread (if you desire... I desired). Evenly distribute the sliced figs, goat cheese, parmesan, chives and sliced red onion across the dough. Give it all a generous grind of pepper and sprinkle of salt. Close the lid and grill for another 6 to 8 minutes untill all toppings are melted and there are grill marks on the bottom of the dough.

4. In the meantime, toss the mache lettuce with the balsamic vinegar, olive oil and sprinkle of salt and pepper.

5. Remove the flatbreads and top with a hefty handful of the dressed mache. Chomp away while its hot!