The hours, minutes, days are flying by. I cook, I take photos - do I have time to post them? Seems not.
Spring can be like that. So much work to do outside: the garden to ready for planting; mowing, clipping, weeding, and generally cleaning up after that messy person Winter who leaves her clothes strewn everywhere.
In this season that's not quite full-blown spring yet not really winter anymore, take advantage of the early spring produce that abounds: green garlic, spring onions, leeks, baby bok choy, savoy cabbage, fennel, carrots, Hawaiian ginger, and that citrus-y wonder, blood orange. Pair these with wild-caught Pacific halibut for an easy recipe that will get dinner on the table quickly so you can get back outside and work awhile longer before the sun sets.
I received inspiration for this recipe from my bestest-friend-in-the-world, Erika. She treated me to a delicious dinner when I visited with her last week of mahi-mahi over leeks, kale, chard, and early onions from her Sacramento Valley garden, plus freshly grated ginger - lots of it. It was fabulous.
I'm showing you a few photos from that dinner because the evening sunlight coming through Erika's west windows played over our plates of steaming vegetables and fish, enhancing an already beautiful setting, and I just had to share.
And while I didn't have the exact ingredients that Erika used, our local Co-op had some pretty wonderful substitutes.
Begin by slicing all your vegetables fairly thinly, the bok chot being the exception - it should be cut into 1/2-inch pieces. Start your sauté with the onions, garlic, leeks and carrots, then add the rest per instructions below. Use plenty of freshly grated ginger at the end.