Whole Grilled Mahi-Mahi with Lemon and Herbs

Eat Well Edibles Recipe

I consider myself lucky to be an early riser. It grants me a calm head start to the day, and an opportunity to pause and reflect as the sun climbs up over the horizon.

Like watching birds, one of the easiest ways to keep a finger on the pulse of the changing seasons is to watch the gradual movement of the sun. Standing in the same window every morning, I see it in a slightly different position, literally inching across the sky toward due east ahead of the equinox later in the month.

It’s a subtle signal that summer and its generous edible offerings have a deadline, and each year this ticking clock lights a fire beneath me. I scramble to gather as much of the remaining fresh, seasonal flavors as I can, then light an actual fire to turn them into a few last gloriously summery meals.

Mahi-mahi pre-stuff

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Herbes de Provence Salt

Eat Well Edibles Recipe

Herbes de Provence is a blend of dried herbs from the Provençal countryside in southern France. Thyme, rosemary and oregano are musts. Savory and marjoram typically find their way in as well. Maybe basil, fennel, chervil, sage, bay or dill. These are the foundation of herbes de Provence, but what makes it truly unique is the mild floral sweetness of dried lavender buds.

Combining a handful of these signature flavors with your best salt adds up to a versatile seasoning that can transform dishes in the kitchen or at the table. And it’s brilliant with so many things.

In the kitchen use it on meats, poultry and seafood, mixed with pasta or grains, veg or eggs, or in place of salt in vinaigrettes or sauces. It can also be the final flourish to salads or soups, and goes superbly with other staples of these regions like roasted potatoes, eggplant, zucchini and tomatoes, grilled lamb and chicken, chickpeas, and soft fresh goat and sheep milk cheeses.

Herbes de Provence Salt ingredients

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Spiked Chorizo and Black Bean Chilli with Chipotle, Roasted Garlic and Plantain

Eat Well Edibles Recipe

Cooked low and slow, this spicy twist on classic bean and meat chilli — with a shot of bourbon for good measure — is guaranteed to satisfy even the heartiest of eaters on the coldest of days. A perfect stick-with-you meal that fills your home and your belly with delicious warmth.

The recipe I’m sharing today features sweet roasted garlic, zucchini and summer squash, plantain, smoky chipotles in adobo, banana peppers and, for depth, two types of tomatoes — fire-roasted and sun-dried. To suit your taste and availability, you can vary these with in-season winter squash, dark leafy greens and sprouts, or root veg like parsnips, rutabaga, sweet potato and beets. Dried oregano, nutmeg and cinnamon add to the complex layering of classic Mexican flavors, and a scattering of fresh cilantro leaves cool and refresh as the finishing touch.

We used lean pork ground at home and seasoned in the style of chorizo, but you can use meat from fresh chorizo sausages purchased from a butcher. To make it vegetarian, omit the chorizo and stick with the black beans (canned or home-cooked from dry), or pump up the protein with additional beans, cooked lentils, or pan-seared tempeh or tofu crumbles.

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