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.

MEXI SQUASH

Just when I said all I can eat this month are desserts, I can safely say that I now want nothing to do with them. The excitement for all things cookie, toffee, gingerbread or peppermint has waned. The pine is dried to a crisp, and people will take their lights down this weekend after making goals for 2010. It is the week when we go from overdosing on sweets, to proposing a regimented health plan for the new year in a matter of days. I'm now craving the deep greens that are in season, warm root vegetables or anything kissed with fresh citrus. Hugh suprised me with a sweet Schwinn bicycle tied with a big red bow for Christmas, now if I can only figure out how to stop successfully and put my helmet on the correct direction, I may be on to a new hobby.

This is a perfect gluten free side dish, that can easily be made in to an entree with some grilled fish, chicken or tofu. The lime makes it taste fresh but the warm squash keeps it comforting enough for the colder weather. We ended up adding some black beans after the pictures, which made it quite filling. The leftovers were even better as all the flavors blended. Queso Fresco is Spanish/Mexican cheese that isn't aged, so it's fairly mild. If you have feta on hand, it works just as well if not better if you like more of a tang.

MEXI SQUASH // Serves 4 as a side

2 to 3 lb. Spaghetti Squash

3/4-1 Cup Queso Fresco/ Feta Cheese

Half Red Onion, Finely Diced

1/3 Cup Cilantro, Chopped

Juice of Two Limes (about 1/4 Cup)

2 Tbsp. Agave Nectar

3 Tbsp. Extra Virgin Olive Oil

2 Garlic Cloves, Minced

1/2 tsp. Cumin

1 tsp Red Pepper Flakes

1 tsp. Coriander Seeds

Salt to Taste

Oven at 375'

1. Cut squash in half length wise, scoop out seeds and place cut side down on a rim baking pan. Fill the bottom for about a half inch of water. Bake on the middle rack for about 50 minutes. You know it is done when the flesh is tender enough to shred easily.

2. While the squash is baking, dice the red onion and chop your cilantro.

3. Make the dressing: start with the red pepper, fresh garlic, coriander and cumin and grind together with a spice grinder, pestel or back of a wooden spoon. Add the lime juice and agave and whisk together. Drizzle in the extra virgin olive oil and whisk again. Add a generous pinch of salt, you can add more at the end.

4. Remove the squash and let it cool enough to handle. With a fork, scrape the inside of the squash into a large bowl, it will look like spaghetti, hence the name. Add the onion and dressing and toss to coat while still warm so it softens the onion and garlic flavors. Test for salt and pepper. Add in the cilantro and half of the cheese, toss again. Serve with fresh cilantro and cheese on top.

LENTIL SOUP WITH CHIPOTLE YOGURT

We had our inaugural rain here in southern California. That means it is now permissable to lug out your big cast iron pot and get creative. I adore how heavy my soup pot is; so sturdy and ready to take on whatever you care to throw in. There is something about soup that seems emotional to me. It reminds me of so many tender moments, whose only common thread is actually soup itself. It's a cozy and comfortable food, lending itself to good company and conversation while inside from cold weather. That is what I find so wonderful about food, that there is something so sensual about it, you can be brought back to an exact circumstance and relive it... the people, the ambiance, how you felt...all initiated by what you ate.

I introduced Hugh to the refined pairing that is grilled cheese and roasted tomato soup, years ago. We sat on his porch while he was living in San Diego, you could see neighbors walking on the boardwalk, it was dusk and just chilly enough to wear a sweatshirt (the best weather as far as I'm concerned). I picked up groceries from Whole Foods on my way down, something quick, as the college man kitchen is not the ideal working space. Fresh grainy bread and water packed mozzarella, the soup came from a box and he was still impressed. It was so simple but so perfect, years later when we make it for a quick lunch, I still find it romantic. Yes, soup from a box... but it doesn't seem to be about the soup.

I'm fairly certain you can get a few days worth of fiber from one bowl. It's healthy, I will say that much, so be generous with your 'dollop' of chipotle yogurt. I also highly suggest adding the greens when all is done, as I mention in the directions, the color is so much more a vibrant green than the overcooked alternative.

LENTIL SOUP WITH CHIPOTLE YOGURT // Serves 6

2 Cups Lentils (French or Black Beluga)

1 Yellow Onion, Diced

1 Fennel Bulb, Diced

1 tbsp. Olive Oil

1 Cup Brown Rice, Cooked (any whole grain will work)

6 Cups Organic, Low Sodium Vegetable Stock

1 tsp. Cumin

1 Large Bunch of Kale, Chard or Combo of Leafy Greens

Salt/ Pepper

1 Lemon

CHIPOTLE YOGURT

1 Cup Plain Greek Yogurt

1 Chipotle Chile in Adobo, Chopped (no more than 2 tsp.)

1. Cook your rice or desired grain and set aside. Boil about four cups water, and boil the lentils for 20 minutes until cooked. Add water as needed. Drain.

2. In a large soup pot, saute the yellow onion and the fennel in the olive oil for about 8 minutes, or until just starting to turn light brown. Add the stock and cumin. Bring the heat back up to a gentle boil, about 10 minutes.

3. Add the lentils and the brown rice and simmer about 10 minutes. While you are waiting, stem your greens and slice them into thin strips. Taste the soup for salt and pepper, add seasoning as desired.

4. Turn off the heat and add in the greens, stir. The greens will wilt in the hot soup, and avoid overcooking this way. Stir in the juice of half the lemon, add more to taste.

5. Mix the greek yogurt with the chipotle chile and stir. Serve the soup with the dollop of the chipotle yogurt. Warning, chipotles are pretty spicy, so start with a small amount of sauce and you can add if you like it hot. If too spicy, add more yogurt.