Only because I don't have kids in school, can I say this is my most favorite part of summer. The crowds that fill up the beaches and cause traffic start to taper off. The breeze cools off the extra warm days and the corn, oh that sweet corn that doesn't even need anything on it. Kids return to school, we take liberties to call early work days and spend late afternoons at the beach with enough space on all sides that someone else isn't listening to your conversation. I am a personality that thrives on getting things done - being efficient - but I married a man who lives so well in the present; he sees what is right in front of us when I so often want to put my head down and plow forward. SO glad there have been afternoons of stopping and watching my boys play in the surf.

Hugh has been asking for a fresh fish sandwich for a while now and I don't know why it took us so long to get around to it (aside from fish having a season... salmon and halibut, get to it!). This came together so quickly that I will for sure make these next time we have company. Perhaps they are too simple to share but these days, cooking with a toddler either trying to touch the hot BBQ or throw gravel into the fire pit, this is what I can muster up.

GRILLED HALIBUT SANDWICHES WITH JALAPEÑO SLAW // Makes 2

This could easily be doubled to make four sams as I know that's a common number to feed. Account for 5-6 ounces of fish per person. I prefer a lot of slaw, likely offering more heft than fish but it needs that fresh crunch. There may be some leftovers based on taste. I know some people are sketchy on mayo but in the slaw, you don't taste it, it merely gives the dressing some viscosity. I have heard good things about this product if you're wanting a super clean version. The recipe works perfectly well with some wild salmon, a marinated tofu steak etc. It's a simple sandwich but just right for summer meals.

10-12 ounces fresh halibut filet
grapeseed or sesame oil, for cooking
1/2 head small green cabbage
1/2 a small red onion
1 jalapeno, some seeds removed unless you like it really spicy
1/3 cup chopped cilantro

//slaw dressing//
1 Tbsp. mayonnaise (or similar alternative)
1 Tbsp. grapeseed oil
2 Tbsp. rice vinegar
2 tsp. cane sugar

2 buns of choice (brioche, gluten free etc.)
1 avocado, thinly sliced
sea salt and pepper, as needed

sriracha mayo, optional*

Cut the filet in half so you have two square pieces. Sprinkle both sides with salt and pepper and rub it generously with grapeseed oil. Preheat your grill to medium heat.

To make the slaw, set the slicer blade in your food processor (alternatively you can use a mandoline or careful knife skills). Slice the cabbage extra thin. Do the same with the onion and jalapeno. Collect them in a mixing bowl and add the cilantro. Into the bowl, add the mayo, grapeseed oil, rice vinegar, sugar and a few pinches each of salt and pepper and toss well to dress. Set aside in the fridge.

Clean your grill and oil the grates. Grill the fish for 4-5 minutes on each side depending on the thickness of your filet. It should feel like the meat of your thumb joint when cooked medium which is perfect here. Brush the buns with oil and grill them just to warm through.

To assemble the sandwich, cover the bottom bun with avocado slices, then the fish filet and a healthy amount of slaw on top.

*For the sriracha mayo, we do one part sriracha to two+ parts mayo. It's similar to what you get with a roll at an Americanized sushi restaurant? Spicy, but not mouth burning. Adjust to your spice preference.

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Entrée, Breakfast, Spring, Summer, Gluten Free

HUEVOS A LA PLAZA DE MERCADO

Sara Forte · April 27, 2015

There has been some well-deserved chatter about Tara's book. I'm adding my cheers and high-fives and big hugs because it is remarkable and sincere and just dang good. You see, Tara and I were working on our books at the same time, and I felt like I had a pal struggling along side. Thousands of miles away she may be. But I knew then, in those texts, that this girl cared far too much to be producing anything less than wonderful. She took this project seriously and it comes through on each and every page. It's not just that the recipes are unique, but she writes head notes and directions more beautifully and thorough than any I've seen. I feel like I can hear her talking me through it - anticipating my questions. That is what makes a great cookbook author. I skimmed through the book soon as it came and am currently spending evenings doting over every word because I just love how she writes. I'm throwing down a good amount of praise but this book deserves it. I have made the raspberry rhubarb rye crumble twice now, subbing strawberries in for the raspberries on her forewarning that it is quite tart and I wanted to reign that in a bit. This may be her debut in the cookbook world but it sure doesn't read like it's Tara's first rodeo by any stretch.

I can make a breakfast tostada. I know my way around an egg and a good sauce but these! These were just really special and have me jonesing to host a backyard brunch. I generally don't go futzing with charred vegetable sauces and fresh salsas first thing, but think these are the perfect to make the night before. Even a few days prior. You can't shortcut this step because the sauces are what make these exceptional. I've been thinning out the charred green onion one with more citrus and using it as a green salad dressing and am using some of the salsa for a brothy tortilla soup tomorrow night. I'm just saying they're really great.

So proud of you, Tara. xo

HUEVOS A LA PLAZA DE MERCADO // Serves 4

Recipe from Seven Spoons: My Favorite Recipes for Any and Everyday by Tara O'Brady

The sauces took a bit more time than I would spend on an average morning breakfast but are worth every moment. Consider making one or both the evening before and this dish will come together in minutes.

/ RED SAUCE /
Small bunch of cilantro, leaves and tender stems
2 shallots, chopped
1 clove garlic, smashed
1 jalapeno, mostly seeded and chopped
1 can (15 oz) whole, fire roasted tomatoes
(4-6 ounces chorizo or sausage - this is included in Tara's recipe but we skipped the meat here)
Salt and pepper, as needed

/ CHARRED GREEN ONION DRESSING /
6 green onions
2 serrano or jalapeno chiles
generous pinch of smoked paprika
1/2 cup plain greek yogurt, not nonfat
2 Tbsp. mayonnaise (or more greek yogurt but the mayonnaise makes for great texture)
small bunch of cilantro, leaves and tender stems
zest and juice of one lime
1 Tbsp. agave nectar
1/3 cup extra virgin olive oil
sea salt and fresh ground pepper

/ EGGS + TOPPINGS /
mild olive oil or ghee for cooking the tortillas and egg
8 small corn tortillas
4-8 eggs
2 avocados pitted and diced small
baby tomatoes, halved
4 ounces queso fresco
Mexican-style hot sauce
2 limes, cut in wedges

To make the red sauce, in a blender, combine the cilantro, shallots, garlic, jalapeno, tomatoes and their liquid and buzz to make a puree.

Tip the tomato puree into a hot pot with a generous pinch of salt and pepper and bring it to a gentle boil. Cook, stirring regularly, until the sauce is thickened and tastes cooked. Around 30 minutes. Check for seasoning and keep warm.

For the green onion dressing, heat a large, cast-iron skillet or grill pan over medium-high heat. Cook the green onions and chiles, turning often, until charred all over. About 10 minutes. Let the vegetables cool on a plate. Trim the roots off the onions, as well as any leathery parts of the green end. Stem the chiles and remove some, most or all of the seeds depending on your spice preference.

In a blender or food processor, buzz the green onions, chiles, paprika, yogurt, mayonnaise, cilantro, lime zest and juice, agave and oil until smooth. Taste and season with salt and pepper as needed. Chill for at least an hour for flavors to develop.

Heat a touch of oil in a large cast-iron skillet. Working in batches, warm the tortillas (or over an open flame if you prefer). Keep the tortillas warm in a preheated oven. Cook your eggs to order. Assemble your eggs over a warm tortillas with some of the red sauce, avocado, sliced baby tomatoes, queso fresco and some fresh cilantro. Drizzle on the green onion sauce and hot sauce if using. Tara suggests throwing them under the broiler for a quick minute just to give everything one last char. Serve the eggs right away with lime wedges on the side.

The sauces can be kept covered in the fridge for a week.

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Side, Gluten Free, Spring, Summer

ROASTED SWEET POTATO WEDGES WITH AVOCADO CHIMICHURRI

Sara Forte · April 20, 2015

Roasted Sweet Potato Wedges . Bowl & Spoon Launch party

I ordered a diet coke on the plane ride home and Hugh gave me a wide-eyed side glance when he heard me ask the stewardess. It was a silent understanding that I was needing my routine back. I'm not a soda drinker so Hugh knows when I order one, I'm not particularly feeling myself. One could think of a few worse vices, no? I had a just barely sleeping, teething baby on my chest and I was so tired. So tired from not sleeping well and stressing about the book and hosting a workshop and talking in front of people and being super social that I was one more night away from a melt down. I ordered a diet coke because there was really no other way to rebel against my own self in that moment. I love being away but being away and working with a baby is just...different. Different as in I needed wine but took the free diet coke instead and called it even.

I had the sweetest time at the book signings meeting a handful of you. This space feels real and communal for me but there is nothing like some good ol' fashioned face time. I hope there is more of it to come, cross your fingers. We taught a photography workshop while in Seattle at Aran's dreamy studio and I felt the spark to be cooking more. I have a bundle of new cookbooks and I'm just going to surrender to other peoples' instructions to coax me back into cooking. I do it for work and because I need to feed my family, but it has lost a bit of its romance as of late. It was so refreshing to talk about what we/I do with other people. I think I felt outside of it for a season, if that makes any sense. So it goes with the value of community, I needed other like-minded people to get my wheels turning. How one can feel so depleted and filled up in a given week is beyond me but that is life and I'm still learning.

I have been doing some recipe development for Electrolux as they build a pretty neat food blog for prospective customers and curious home cooks. There are a few more springy dishes coming up next week as well if you remember to pop over. I know there are a grip of sweet potato recipes that I've shared here, but I need to add this one to the list because I love having them with a solid dipping sauce. Also, the leftovers in a tortilla with a handful of fresh greens - instant lunch. Think guacamole with an extra bit of heat and generous amount of herbs. I leave mine pretty chunky but you could mash it more smooth and perhaps thin it with more lime juice or olive oil. I hope you don't mind one click over - the site is worth a peruse aside from these tasty potatoes anyway.