Quick Weeknight Sole and Sausage Gumbo

Eat Well Edibles Grow Well Recipe

Once upon a time we made Gulf seafood gumbo for four on a twilit beach in Corpus Christi with only a butane burner and cookware borrowed from a rental kitchen. Grey-blue crests and frothy white caps crashing behind us, visibility at that time of night zero save a flashlight and the dome light of our truck bed, crude sand walls built to prevent the struggling, wind-whipped flames from going out.

The inexplicably successful bowls of steaming hot gumbo were well-earned (and quickly finished) — at that moment, seriously superior to every other gumbo, anywhere, anytime. Forevermore, it will be a meal that instantly transports us back to that night on that beach.

Mardi Gras — or Fat Tuesday, if you prefer — falls on the last day of February this year. Because it’s a weeknight, I’m sharing a quick-fix version of our New Orleans classic that goes from cutting board to table in just about 30 minutes.

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Garden Glut Succotash with Barley, Basil and Poached Eggs

Eat Well Edibles Recipe

Never have I welcomed autumn so emphatically as this year. A response to an excessively long, hot, sticky summer? A larger desire for change in our life? I’m really not too concerned about the details; only that autumn to me means calm and comfort, and are two things I need a whole lot of at the moment.

Today I have a recipe to share that toes the line between seasons. It’s energizing and light, as you long for in summer + homey and warm, just right for autumn. With only a few ingredients this simple, traditional side is elevated to a beautiful and balanced meal — be it supper, lunch or even breakfast.

Summer succotash with barley and poached egg_HGN

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