The weekend summer farmers markets are in full bloom. The joy of sourcing local ingredients is sweet and satisfying. Not everything is local though so it’s a journey to get to totally local sourced for the mind and body.
This was a beautiful Cod fillet and my Za’atar is home made with thyme and oregano that I have grown and dried. Saw a stand at the farmers market selling Za’atar and Olive oil which I am sure would be amazing to use. So if you are not making it at home buy from the local farmers and small businesses.
The tomatoes were just ripe and vibrant and ready to cut so I kept it simple with fresh mint and lemon juice.
The fresh zucchini
also called for simplicity so it has been sautéed with a touch of cumin and
fresh large green onions.
This plate reminds
me of what good clean and abundant food this earth has given us to respect,
enjoy and feed our souls.
Fish and Marinade
Cod filet – 1
Za’atar – 2 tbsp
Lemon zest – 1 tsp
Good olive oil – 1 tbsp
Salt if needed
2 cups cooked rice
1 large zucchini
1 small yellow or spring onion
1 tsp cumin
1 tsp mustard seeds
1 tsp red chili powder
1 tbsp olive oil
A couple of yellow and red
Handful of fresh mint
Juice of one lemon
Lemon zest ( use the same
lemon to zest)
Celtic sea salt – a sprinkle
Heat the oven to 400 degrees
Coat the fish with the marinade ingredients and set aside for 15 mins.
Chop up the Zucchini in small pieces and slice the onions
Heat the olive oil and add cumin and mustard seeds. Once they pop, add the onions.
Sauté the onions until they soften, add the red chili powder and the zucchini.
Sauté for a few minutes until the zucchini is just tend.er Salt to taste and add the rice.
It will take a couple of minutes to combine and heat everything through.
Prepare the tomato salad by chopping the fresh ingredients and combining through with the salt and lemon juice.
Bake the fish for 10 mins in a 400 degree oven.
I have not been to Angie’s Fiesta for a while and looking forward to joining Angie and Ai
This chill in the air and the smell of slow burning fall leaves calls for something spicy and healthful.
Thai cooking has always been a passion, with fresh aromatic ingredients like lemon grass, cilantro, chilies and ginger the possibilities of creating dishes in endless. This cuisine brings to world the 5 flavors of sweet, salty, sour, bitter and hot. The subtle variation in proportions of ingredients used highlights these flavors.
A healthy recipe bursting with deep flavors of pineapple, tahini and rose harissa spice blend.
Angie’s Healthy Recipe Challenge is on and I am pretty late in thinking about combining leafy greens and pineapple. I like spice in my recipes so pineapple is the perfect sweet to cut through those spices. A wild caught salmon is perfect to showcase the flavors with quinoa, arugula and baby spinach and a perfect tahini dressing.
I used Elaine’s Rose Harissa Blend ( Thank you Elaine!). Do check it out on her blog and the fantastic ways she has used it in many recipes.
A little bit about the dressing….Tahini can be made at home or you can buy the good quality organic tahini in a bottle. Tahini is sesame paste and has fat in it. No additional fat is needed in the dressing. The apple cider vinegar gives it the tartness, pineapple the sweetness and aminos or tamari gives a bit of salt and flavor. This can be stored and used in many dishes that you will make. Top it over falafels, burgers, fritters and anything your heart desires.
So with that said, the pineapple and greens challenge has been well incorporated in this dish 🙂
A kicked up spiced salmon that is so easy and quick to make. Just marinate and bake. I have made it a little fancier by pairing with turnip greens and a pomegranate walnut radish chutney.
This would make a great weeknight night dinner. You make the chutney ahead of time and refrigerate. The greens can be any greens….turnip, spinach, kale or collards and are quick and easy to put together.
I love Salmon but try and stay away from the farm raised version. Do use a wild caught salmon fillet with skin. The marinade is an easy tandoori marinate and I have a added a couple of tablespoons of pomegranate juice to it for sweetness.
The chutney has its inspiration from a Kashmir chutney from which I have diverged. If you want to see the original one with yoghurt, check it out on my blog Walnut and Radish Chutney
Fall vegetables are amazing and full of flavor. Turnips are one or my favorites in this autumn season. I have the basic recipe here but there are a couple of recipes for turnips and greens on my blog that you can use. I found the baby turnips at the farmers market and such delicious greens including spinach, beet greens and radishes.