Italian Style Fish

This recipe was easy and had that good for you feeling. Wonderfully light and perfect served with greens. Very low fat filled with fresh goodness

Ingredients: serves 4

4 fillets of Orange Ruffy, Halibut, or Tilapia

1/2 c chopped Italian parsley

1 clove minced garlic

1/2 crushed red pepper

2 tbs minced shallot or onion

8 callamata olives quartered lengthwise

2 c diced tomatoes

1. Salt and pepper fish. Put olive oil (enough to really coat the bottom)in fry pan and get hot. Fry fish in hot pan (this will put a nice brown on the the fish) till opaque (about 3 minutes per side).

Set fillets on serving platter or plates.

2. In the same pan heat 1 tbs olive oil and 1 tbs butter. When melted and sizzling add parsley, shallot, crushed red pepper and garlic. Saute for 2 minutes.

3. Add olives and tomatoes. Cook until tomatoes are soft and the mixture is slightly saucy. You may with to add a few tbs of water during the process if you like it a little runnier. Spoon over fish and serve.

Cook's tip: Never add anything to cold olive oil on the stove. It will absorb it and get greasy. Using a hot pan will put a nice sear on things keeping juices in.

Enjoying the Harmony of Life

Our squashes at Heron's Nest Farm are looking great. We were a little late in getting them in, but the fruits have "set" and are getting plumper by the day.

Yesterday we put garlic in and I plan to plant shallots this weekend. I can hear the freshly tilled earth calling to me. The farm seems to beckon me all throughout my day. But the farm is not the only thing beckoning; my children need me as they start the school year, my home needs constant attention, my own yard is in disrepair, I am taking 17 units in 2 weeks, and, and...

It's all a bit foreboding. But yesterday it was so quiet in the field with the soft soil beneath my feet and the birds tweeting. There is an incredible feeling of containment that overwhelms me when I look down the symmetrical rows of tilled earth and plant cloves of garlic in a straight line 6 inches on center. It's incredible the joy of the potential just beneath the surface and the visual splendor of crops fruiting full throttle. Everything seems perfect in those moments and really I want for nothing more. It is as though I can hear the sound of all creation singing in harmony and its melody quashes every worry.

Jesus told us not to worry and when I sit in those moments I understand why. That song I hear is the one of many lives and energies adding their piece/peace to the score. It is never cacophonous unless I fall out of its rhythm. Instead of being present in the moment I drift away to my list of things to do, bills, etc. I essentially check out of reality and the noise in my head drowns out the beauty and synchronicity of resting in perfect love and perfect trust.

That's what I want; to rest in this world nestled with those lives and energies, loving and trusting them. I want to grow in the appreciation of those around me knowing that we are interconnected and that the parts are never greater than the sum. I hope we can all enjoy the symphony and appreciate the notes that are being offered by the people and life in all its forms around us everyday, every way, and in every moment. It's a precious song whose rhythm both shapes us and helps us to contribute our distinct offering of "self".

Thoughts?

Fusilli with Beet Greens and Ricotta

5 tbl Extra virgin olive oil

1 tbs butter

4 cloves of garlic

1 small diced shallot or yellow onion

1/3 cup finely sliced sun dried tomatoes packed in oil

1 red hot pepper seeds removed and minced

2 large bunches of beet greens (stems removed cut into 2 inch pieces)

1/2 cup cream

salt and pepper to taste

10 oz fresh ricotta

1 lb fusilli or ghemelli pasta

Put your water on to boil and season water with salt. Prepare all your ingredients while you wait on the water to boil.

Put a large skillet on the stove and get it hot. Add oil and butter. Press you garlic into the pan and saute with onions until translucent. Add hot chile to the pan. I like to add about 1/2 the seeds as well for a mild spice. Add the sun dried tomatoes and saute to release flavors. Turn on very low heat and add your pasta to boiling water to prepare as directed.

Put your ricotta into the bowl you plan to serve your pasta in. This allows it to come to room temp.

Add your beet greens to your skillet and stir until wilted. Take 3 tbl of your boiling pasta water and stir into ricotta. Did you know that this allows the starches in the pasta water to mix with your cheese for instant sauce? Drain pasta and set aside.

Meanwhile add the cream to your skillet and salt and pepper to taste. Add skillet mixture to ricotta and mix. Add pasta, toss, and serve.

Serves 6