Aromatic Mahi Mahi & Pineapple Soup


Mahi Mahi Soup with Pineapple, Tomato, Bean Sprouts, and Bok Choy
flavored with
Lemongrass, Shallot, Vietnamese Fish Sauce, and Fresh Cayenne Pepper
garnished with
Cilantro, Mint, and Lime

Fish, fruit, vegetables and aromatic herbs combine to make this simultaneously spicy, sour, sweet, and savory soup. Mahi mahi (aka dorado and dolphinfish) has a mild flavor similar to swordfish and a firm meaty texture with large moist flakes. This recipe features wild-caught mahi mahi from the Pacific waters off the coast of Baja California, Mexico. Vietnamese Sour Fish Soup (which is traditionally made with a whole catfish, including the head and bones) was the inspiration for this fast, easy, and heart healthy incarnation.

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Heart Healthy Roasted Chile “Cream” Sauce

Wild-Caught Columbia River Sumac-Dusted Salmon
Fresh Steamed Broccolini
Roasted New Mexico Hatch Chile “Cream” Sauce

They are roasting up a storm in Hatch, New Mexico. And we are fortunate that our local Bristol Farms is carrying this fresh crop of Hatch chiles. If you cannot get Hatch chiles where you live, please try this sauce with roasted Anaheim, New Mexico, or poblano chiles. Rich and creamy with medium-hot spiciness, this savory sauce is terrific on fish, chicken, vegetables, rice, and tacos! And it’s heart healthy – made with tofu, canola oil, roasted chiles, cilantro, cumin and lime juice. No cream.

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Ultimate Crostini

toasted french baguette
mashed mayocoba beans with rosemary
chopped fresh baby spinach/ sesame rice wine vinaigrette
savory sautéed mushrooms/ roasted hatch chiles

Here is an über-flavorful appetizer certain to appeal to all of your guests: gourmet, cholesterol-conscious, vegan/vegetarian, and meat-eaters alike. It’s a creamy mayocoba bean mash with fresh rosemary, tender baby spinach dressed with a slightly sweet and toasty vinaigrette, meaty mushrooms, and smoky medium-hot chiles all layered atop sliced toasted baguette.

The inspiration for this crostini came from a favorite salad: Grilled King Trumpets & Shishito Peppers on Rosemary Skewers over Spinach and Roasted Soybeans. The combination of flavors and textures in the salad is extraordinary. Here, similar ingredients are terrific together arranged on slices of toast.


The Hatch Chile Festival is coming up on September 4th and 5th in Hatch, New Mexico, the “Chile Capital of the World.” Fresh Hatch chiles are only available for a limited time at our local market here in LA, and since we can’t attend the festival, we’ll be stocking up! Roasted chiles can be frozen and enjoyed throughout the year. Our first dish of  Hatch chile season is Ultimate Crostini.

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Grilled Peaches, Blueberries, Balsamic Molasses Syrup, Black Pepper

grilled peaches & oregon blueberries
balsamic molasses syrup/ black pepper/ vanilla ice cream

Luscious peaches, smoky and warm, right off the grill are paired with plump Oregon blueberries and a small scoop of premium vanilla ice cream. The sweet and tangy balsamic molasses syrup together with the unexpected black pepper spice results in captivating summertime dessert.

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Salmon with Cantaloupe, Horseradish Vinaigrette


Fresh Wild Alaskan Sockeye Salmon
Cubed Cantaloupe, Drizzled with Non-Fat Greek Yogurt
Horseradish Vinaigrette, Crispy Fried Shallot
Embellished with Celery Leaves and Lime Zest

served with
Andrew Rich 2008 Roussanne Columbia Valley

We had spied this magical salmon recipe in the July issue of  Food & Wine magazine on our flight to Portland, Oregon. I was hooked just reading about the pairing of salmon with cantaloupe, but it was the horseradish vinaigrette with fresh lime juice, brown sugar, and fish sauce that put it over-the-top. And as it turns out, a friend in Portland had just returned from Alaska with her catch of sockeye salmon.

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