In a former life, I owned a fish market. In addition to selling fresh fish, we offered prepared foods to take home - a radical concept at the time - and this dish was prepackaged with instructions. It's a rich, bright dinner party meal that whips up in less than 10 minutes and never fails to impress. Best with the first sorrel of the season. Sorrel is one of the easiest herbs to grow (note: invasively so) but this sauce guarantees it a home in my garden.

Even though I am a recent vegan, I continue cooking meals for friends and family that I used just because I know they will be a hit. I love Asian food and this recipe is super simple and delicious and really not complicated at all. Teriyaki sauce can be made in your home without the added chemicals in a prepared sauce you find in the store. Enjoy!

We made this last year as part of a winter citrus fiesta, in fact my profile pic is from that day. Our meal started with hummus with preserved lemons & meyer lemon juice, and a pink grapefruit, orange,black olives & red onion salad then we had a Red Snapper stuffed with blood oranges, bay leaves, rosemary, couscous with preserved lemons, olives & almonds and the finale was a meyer lemon/blood orange meringue pie with was the most lovely shade of salmon.I am a bit laissez faire about my salt crust, forgoing egg whites & measuring. You can definitely use regular oranges, tangerines or lemons when blood oranges are not in season.

Pork chops baked in beer with onions and spices. Tender, flavorful, and a bit rustic—pairs wonderfully with mashed potatoes or sauerkraut.

Escarole has broad, flat leaves and is less bitter then other members of the endive family. Despite the difference in appearance, it resembles radicchio in taste. *VARIATION* Sea Bass, Salmon or Tilapia can easily be substitute for halibut. The same 8 minutes per inch of thickness cooking time would be applied

Beef steak simmered with tomatoes, onions, and vegetables until tender. A stew-style comfort food that’s perfect with rice, noodles, or mashed potatoes.

In the summertime, I like a bowl of spaghetti with clams for dinner. And I like the clams to bathe in a sauce of olive oil, parsley, enough garlic and red pepper flakes to get your attention, and a dousing of lemon juice so the flavors feel crisp. I also added slivers of preserved lemon, which grant the sauce the powerful fragrance of lemons, but barely a drop of juice -- think of it as lemon squared.

Up in Maine, we're lucky to have access to all sorts of great local seafood. While Maine lobster tends to get the most press, my family is pretty addicted to Peekytoe -- also known as bay, or rock -- crab, which is actually a by-product of the lobster fishing industry (they get caught in the traps). We regularly have the "toasties" below for lunch, out on the front porch overlooking the ocean. They're nothing fancy, but that's mainly because we know better than to mess too much with the crabmeat, which is best left to shine on its own.

We love Caesar Salad around here and make it frequently, especially during the Summer, either as a side or boosted with a little something extra as a complete meal. This one can be either. I like to put some of the ingredients in separate bowls so that we can actually make our own for our individual tastes. This version pairs creamy avocado with briny anchovies, Parmesan, crispy croutons and of course, romaine lettuce!