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Music for Tomorrow: Iranians Yearn for Freedom

Music for Tomorrow: Iranians Yearn for Freedom

Reflections from December 2022

Music — noun — “an art of sound in time that expresses ideas and emotions in significant forms through the elements of rhythm, melody, harmony, and color” (Collier’s). Unless, that is, you’re a repressed citizen of a state run by a corrupt government that bans women from singing in public, and banned rock ’n’ roll. Then it’s a freedom song for the voiceless in hopes of a better tomorrow.

The song “Baraye,” which translates to “For” or “Because of,” was written and performed by Iranian songwriter Shervin Hajipour at the beginning of the uprising that has been roiling Iran since mid-September. He composed it and strung together tweets from the public to write what became an anthem of the Iranian people.

The song went viral and he was arrested by the Islamic Republic, accused of “propaganda against the system” and “inciting people to violent acts.” Imagine a country where you are thrown in jail for singing about hopes and dreams. Shervin speaks to Iranians both within the country and in the diaspora. A melody of universal aspirations of freedom that enters the heart with facility and which cannot easily be eradicated from memory. (Hajipour was released on bail and barred from leaving the country.)

Iran is 6,116 miles away from New York. But I found myself singing Shervin’s song with a group of dreamers in Times Square recently, below a billboard of Mahsa Amini’s portrait bearing the slogan “Woman, Life, Freedom.” We sang, desperately optimistic for change and basic human rights for our brethren. Since Mahsa’s murder at the hands of the corrupt “morality police,” thousands have sung this song in cities all over the world in solidarity with Iranians, and nearly 100,000 people nominated it for a Grammy.

I watch my homeland unravel from the privileged comforts of home in NYC. A city with flaws, but regardless of the challenges that face America, I live in a society with law and order. Where people — broadly speaking — have individual rights. Where your identity, your need to say something, sing something, or dress a certain way does not automatically result in punishment or death. Helpless, I walk the burnished autumn streets of my city, Shervin’s song playing in my head over and over again:

Baraye

For the longing for an ordinary life
For our sisters, mine and yours;
For a change in the minds of the fanatics;
For the non-stop tears.

The lyrics undulate between the dreams humanity is fighting for, and the injustice they are protesting because of.

Music nourishes my existence. Perhaps because my mother sang to her belly when she was pregnant. Or because my father gently woke us up with music on Friday mornings. Music has always accompanied me in life, with each and every notable experience of mine having given rise to its own soundtrack. The music of these soundtracks is Persian, American, and much else. It features the Spanish guitar, Yoyo Ma’s cello, the hollow whimper of a melancholy flute, and the haunting echoes of my father’s santoor.

The musical master Shajarian — reflective, spiritual, poetic and proud; classical Persian music’s finest.

R.E.M., Out of Time: The first CD I owned in English — this was before I could even speak English. Naturally, I didn’t understand much, but somehow “losing my religion” spoke to my aching 11-year-old soul. Rachmaninoff’s Piano Concerto 2, playing as I type.

Vintage 70s Persian Pop: Ebi. The soulful voices of Hayedeh, Dalkash, Marzieh. Bordi az yaadam — you left me from your memories, but I will never forget.

Everything Leonard Cohen. Moein, when he sang Let’s return to Isfahan. Homecoming.

Pink Floyd calling out to bystanders:- would you exchange a walk-on part in a war for a lead role in a cage?

Googoosh: از اندوه تو و چشم تو پیداست که از ایل و تبار عاشقایی — I can tell from the longing in your eyes, you are from the tribe of Love. I am trapped in a brick wall at the mercy of the wind.

Chili Peppers: Asking myself: When will I know that I really can’t go to the well once more time to decide on?

Joni Mitchell: As an immigrant, I have definitely looked at love from both sides now.

I’m a stranger from the city of familiarity. In search of my nameNaamjo: She asked, “What breed of bird are you to sing such a melody?” A harmonic one from the garden of the voiceless, I replied.

Ey sareban, where are you taking my beloved? Go slowly, you carry my life away  ای ساربان آهسته رو کآرام جانم می‌رود.

Dariush: Understand the wound of my flightlessness from the sorrow of my wings.

Oh, my vintage homeland: Kohan Diara. Sarzameen-eh man: I tore away from you, and I am lost.

کهن دیارا
دیار یارا
دل از تو کندم ولی ندانم
که گر گریزم کجا گریزم
وگر بمانم کجا بمانم

Heif. Too bad. At least for Madonna it’s like a dream. There’s no end and no beginning but she’s dancing and it feels like home. But where is home? Beh Esfahan ro: go to Esfahan, where I set fire to the rain.

A soundtrack of a life. Presumably nuanced sentimentality: different lenses to understand the diverse hues of my experiences. I’m insecure about my command of Farsi, but I understand our culture through song. Hafez says, “I wish I could speak like Music.” Given that I was nine years old when I left Iran, I borrow the chosen words of others for self-expression — thereby providing myself with the confidence I need as I connect to roots I long to nurture. Iranians of the diaspora carry a museum of memories and nostalgia, their longing captured through poetry — reflecting the rich complexity of our language. Identity preserved despite conquerors and tragedy.

But even with this mosaic of music as backdrop, I can’t see why Shervin’s song speaks to me so. I stroll through Central Park, contemplating and code-switching between the Farsi lyrics and their English translation, connecting the dots.

Iran sits on thousands of years of history and boasts one of the most influential cultures in the world, with millennia of meaningful  impact on art, architecture, poetry, science, mathematics and music. Persians gave the world the Cyrus Cylinder, the first Human Rights Declaration, a depiction of charity towards “the other.” Persian kings Cyrus and later Dariush  — devout Zoroastrians  — did not impose their belief systems on those of other faiths.  They allowed for diversity in language, customs and religions. This irony is not lost on modern Iranians suffocating under the regime’s oppressive use of weaponized religion. Iranians know it can be better.

Throughout history, Iranians never lost the soul of who they are, despite multiple invasions, from Alexander the Great to the Muslim conquest of Persia. Our language has been the tool which helped achieve that: using complexly layered vernacular, saying one thing but meaning another. Today, language helps Iranians maneuver impossibly restrictive rules. Much that brings joy is illegal: music, dancing, drinking wine, singing, falling in love — virtues that are universally valued in life, but in Iran legally punishable by death.

Iranians find a way to freely express a desire for these forbidden fruits through poetry. On the surface, a declaration of love to God, “the beloved,” but within the labyrinth of meaning, a love letter to a woman, or to wine! The language helps us be elusive and ambiguous when needed — which is often, what with Iran’s myriad laws stifling expression. Veiled on the surface, but an untold world of delight beneath. These are the children of the land of love, and love always wins. You may decree music illegal, but you cannot outlaw dreams and you definitely cannot prohibit hope. From Attar to Hafez, Rumi and Forugh Farrokhzad, there are dozens of great Persian poets to choose from.

Reflecting on this, I have my answer to why Shervin’s song perplexes me. There is no ambiguity to ponder. No elucidation to contemplate. No cryptic message to unravel. It is direct, allowing zero room for interpretation. The lyrics are simple: a desire for freedom, because of injustice. I crash into it because its bravery blinds me. For centuries, no one dared say anything so clearly. But “Baraye” doesn’t hide behind a mask of vagueness and double entendres. It states, ever so simply, a truth. That’s why, in spite of the regime’s efforts to intimidate the artist, it could not mute his message. Rather, it is being blasted in cities and homes and protests all over the world. The genie is out of the bottle. The truth always wins, too.

Iran and her people are evolving. Change, led by women, supported by men and carried along by a protest anthem calling for justice. Music is one of Iran’s most illustrious art forms. Even when forbidden, it arises organically, delivering her people’s message. Iranian identity is rooted in artistic expression: from Ferdowsi’s Shahnameh to this moment with Shervin’s song. Iranians are fixated on tradition, obsessed with preserving it. But they are also pragmatic survivors. Defiant dreamers. For too long, much of what we loved was taken from us. The freedom to love, robbed of us. But we will no longer speak of this pain in cryptic prose, no longer pretend we are immune to it. A new song for a new Iran, for Another Tomorrow, echoing millennia of light that cannot be dimmed. We will never stop striving for the dream.

For woman, For life, For freedom

— To listen to “Baraye,” support Shervin, and to hear the soundtrack inspired by this essay with reflections on yesterdays, today, and better tomorrows, check out this Spotify Playlist.

Mediterranean Melody Cod with Tangy Tomato-Olive Relish

Mediterranean Melody Cod with Tangy Tomato-Olive Relish

Delicate fish, umami tomatoes and a briney contrast with capers + olives — a beautiful balancing act of satly, sweet and savory. It is a celebration of bold mediterranean flavors, kissed by excellent olive oil and bright lemon juice. It’s also just beautiful. A feast for the eyes and the palette.

Here I serve it over cod but any flakey mild fish works. The relish can be enjoyed many other ways too: on crusty toast with a fried egg on top, as ingredients for a savory omelette with added feta or as a spread to make an ordinary sandwich burst with flavor.

Note — this is a forgiving recipe so feel free to adjust tomato, garlic, caper and olive quantities to your liking.

I especially like the combination of Kalamata and Castelvetrano olives, but feel free to add your favorite olives to the mix.

You can double and triple the recipe for a dinner party. It’s a show stopper on the table and an all-time favorite of my dinner guests.



Savory Onion Omelette

Savory Onion Omelette

Simple yet sophisticated at the intersection of sweet and savory. This onion omelette has a grounding taste, earthy and comforting. A swift recipe for a satisfying meal — be it the main event for breakfast and dinner — or a supporting role at brunch.

The subtle sweetness of the fragrant caramelized onion complements the creamy eggs, created through folds during the quick cooking process. Salty feta adds an additional layer of flavor with briney delight, but the omelette is just as wonderful without cheese.

Omelettes are a kitchen’s miracle. Whether made by a self-though home cook like moi, or a French master chef. It’s magic. A couple of ingredients and a perfect meal in minutes.

Eggs and omelettes are my favorite medium in the art of cooking, a blank canvas for creating flavor and beauty.

There are many reasons I love omelettes. Perhaps i’s because that is how the inspiring Julia Child, my hero entered the American imagination by cooking an Omelette on public television (in the early days of black and white TV’s), and consequently revolutionized how we we cook, how we eat and our relationship to the homemade meal. Maybe it’s because happy childhood memories in Tehran include a savory omelette, sometimes with tomatoes (tokhmemorgh gojeh) swiped up with fresh flatbread (noon sangak) and enjoyed in pure umami delight. Maybe it’s just cooking for old times sake – eggs go way back as humans have consumed eggs, fried or beaten, for thousands of years ever since hens were domesticated…

Regardless it’s just good. A delightful addition to our weekend brunch tables or an expeditious standalone meal. Surprisingly nostalgic and modern at the same time. So make it, enjoy it and as Julia would say, Bon Appetit!

Curried Lentils with Kale, Ginger and Spices

Curried Lentils with Kale, Ginger and Spices

Fall is flirting with us and slightly cooler evenings summon cravings for cozy dinners. There is still time to enjoy heirloom tomatoes and summer bounties ripe with flavor from the local farmer’s markets- but a hearty pot of curried lentils is a delightfully delicious and vegetarian dinner any time of year.

Lentils are a versatile blank canvas to build flavor upon. Here, creamy coconut milk, copious amounts of ginger and a medley of aromatic spices adorn the lentils. A nutritious and fragrant one-pot wonder perfumed by coriander, cumin and turmeric, and dramatized by heat from cayenne pepper and ginger, all of which is somewhat mellowed out by the handfuls of fresh kale added at the end. All of these flavors harmoniously come together in the luscious and slightly sweet coconut milk for a satisfying meal. It’s a forgiving recipe so feel free to play with your favorite spices, adjust the heat levels and substitute kale with spinach.

~Tip:

*This recipe holds up well for 2-3 days in the fridge hence why the big-batch volume. It feeds 6-8 servings so feel free to cut the recipe in half for smaller portions. But the leftovers are even better the next day so we recommend making a full pot and enjoying it for several days.

* The recipe uses 2 different kinds of lentils for added texture. Green lentils have a harder exterior and take longer to cook but hold their shape better. Brown lentils are softer and will become more mashed during cooking. You can use either individually, or combine as the recipe indicates for textural contrast. Just make sure you cook long enough so the green lentils have cooked through.

Ingredients-

2 tablespoons olive oil, plus more if needed
1 large yellow onion, chopped
6-8 garlic cloves, minced
4-6 inch ginger knob, finely chopped
1 tablespoon brown mustard seeds
1 tablespoon ground turmeric
2 teaspoon ground coriander
2 teaspoon ground cumin
1 teaspoon cayenne pepper, adjust to taste
1 cup brown lentils
1 cup green lentils
8 cups water
2-3 bay leaves
1-2 small red chilies, finely chopped (optional)
1, 13.5-ounce can unsweetened coconut milk
5-6 full handfuls roughly chopped kale, or spinach
Juice of 1 lemon
1 teaspoon sea salt, plus more if needed
Fresh ground black pepper to taste
Fresh Cilantro for garnish (optional)
Kefir or Greek Yogurt for serving (optional)

Preparation-

  1. Heat 2 tablespoons olive oil in a large pot over medium heat, stirring occasionally for 2-3 minutes until fragrant.
  2. Add the garlic and ginger, season with salt and pepper and saute for another 2-3 minutes until onion has softened and is just beginning to color. Add more oil if needed an lower the heat to ensure garlic doesn’t burn.
  3. Stir in the mustard seeds, turmeric, coriander, cumin and cayenne pepper. Cook, stirring often, until fragrant, about 1 minute.
  4. Add the lentils, water, chili pepper, bay leaves and 1 teaspoon salt, then bring to a gentle boil.
  5. Reduce to medium-low, cover and simmer, stirring occasionally, until the lentils have cooked through and most of the water has evaporated, about 30-40 minutes.
  6. Once the lentils have cooked add the coconut milk and mix to combine. Follow by adding the kale to the pot. It may seem like a lot but the kale will whilt down quickly.
  7. Season with lemon juice, more salt and pepper, adjusting to taste as desired.
  8. Served with fresh cilantro and a drizzle of kefir and olive oil, if using, and enjoy.


Garlicky Green Beans with Crunchy Almonds

Garlicky Green Beans with Crunchy Almonds

Perhaps one of the simplest recipes on my Thanksgiving menu, this tasty vegetarian side dish is on rotation when I need something light to complement more decadent dishes. Bright blanched beans, highlighted by garlicky and crunchy golden almonds.

You quickly sauté chopped garlic in olive oil, infusing the olive oil with heavenly garlic aroma. Then add the chopped almonds, roast for a few minutes until golden, then pour the entire mixture over the blanched beans. Voila! A few ingredients, awesome flavor and a much lighter way to enjoy green beans for Thanksgiving, or any meal at all.

These beans are also a wonderful compliment to a classic roasted chicken or salmon for easy dinners.

Ingredients

3 tablespoons extra-virgin olive oil
3-4 garlic cloves, minced
1/2 – 3/4 cup roasted almonds, roughly chopped
1 ½ – 2 pounds green beans, trimmed
Flakey sea salt

Preparation

Bring a large pot of salted water to a boil, on the side fill a large bowl with ice water.
Boil beans until for 3-4 minutes until tender but still crisp and bright green, careful to avoid overcooking.
Immediately after plunge beans into ice water to stop cooking further.
Immediately after the beans have cooled, remove from the ice bath and drain in a colander.

While beans drain, heat olive oil over medium heat in a large skillet.
Add garlic and stir quickly to avoid burning, until fragrant for about 30 seconds – infusing the olive oil with the garlic.
Add almonds to garlic-oil mixture and cook for a few minutes until evenly coated.
Plate the beans in serving platter, then pour olive oil-garlic-almond mixture over the beans.
Season with flakey sea salt and serve immediately.

Note~ For a nut free alternative, you can skip the nuts and simply dress the beans with the garlic infused olive oil and a splash of fresh lemon juice.


Creamy Butternut Squash Soup

Creamy Butternut Squash Soup

Thanksgiving — my favorite holiday — is around the corner and I can’t wait to start preparing warming fall flavors to celebrate with friends and family.

I’ve been cooking a thanksgiving meal for my people for 15 years, and it brings me much joy every time. I wrote about the joy and thrill of this holiday here . I look forward to building on that and creating new memories each year. Whether cooking for 25 people or 5 people, I’m simply thankful for the privilege to indulge.

My favorite way to begin the holiday meal is with this decadent and relatively healthy butternut squash soup. The key to the depth of flavor is roasting the vegetables. I often serve this as an appetizer while the mains roast and sizzle away and everyone is gathered in the kitchen enjoying wine, light appetizers, and each other’s company.

In Farsi, butternut squash is called lazy pumpkin (kadoo tanbal), which is hilarious. Butter-nut is the perfect name for this tender, sweet and nutty gourd. I simply roast the squash along with red bell peppers, onion and garlic in the oven, then blend everything together with a bit of broth and a touch of cream for a luscious end result. You can skip the cream for a dairy-free option. I serve it with toasty bread and a garnish of thyme. It’s delicious and warming – A foreshadowing to the rest of an amazing meal to come.

Ingredients:
2-3 medium butternut squash, sliced in half and seeds removed
3 medium white onions, quartered
2 red bell peppers, cut in half and seeds removed
4-6 cloves garlic (adjust to taste)
1/2 cup olive oil, add more if needed
3-4 cups vegetable stock or water, as needed
1 teaspoon salt, adjust to taste
Freshly ground black pepper, to taste
Fresh lemon juice to taste
1/4 cup cream (optional)
4-6 spring of Thyme for garnish (optional)

Preparation

  1. Preheat oven to 375°F and line a rimmed baking sheet with parchment pape
  2. Slice squash in half, remove seeds, leaving skin on- it will be easier to remove once roasted.
  3. Place squash, skin side down along with onions, bell peppers, and garlic on two baking sheets. Generously coat the vegetables with olive oil, season with salt and pepper.
  4. Bake for about 40 minutes or until squash is golden brown.
  5. Roughly half way through, remove the garlic from the oven to avoid burning.
  6. Let the vegetables cool, then use a spoon to remove flesh of the squash from its skin.
  7. Working in batches, place roasted vegetables and stock in a blender or food processor and purée until smooth. Note- Be careful not to fill the blender to the top with hot vegetables as it will erupt. Leave roughly ¼ of the blender empty.
  8. Continue blending in batches, adding all the purred portions to a large pot. Then adjust the thickness of the soup by adding more stock or water until you get the desired consistency. Alternatively you can use an immersion blender in a pot.
  9. Add enough liquid to thin out the soup to your desired consistency.
  10. Taste and season with salt and pepper, if needed, and a squeeze of lemon for balance, if desired.
  11. If using, add the cream to the pot and stir until fully incorporated into the soup.

The soup will be naturally creamy at this point — the cream adds yet another level of indulgence and more luxurious, velvety texture to the mix

Serve with homemade crostini:
Cut sourdough or baguette of choice into  ½ inch thick slices. Drizzle bread with olive oil and season lightly with salt, pepper and dried oregano. Toast in the oven at 325 for 10 -15 minutes, or until golden brown.

Pomegranate Lacquered Whole Branzino with Za’atar

Pomegranate Lacquered Whole Branzino with Za’atar

I have fond childhood memories of eating whole fish on family vacations in the lush areas of Northern Iran near the Caspian sea. Seafood was abundant, especially trout and whitefish (ghezel ala), often fried whole. The appetizing aroma of crispy fried trout mingling with the salt-kissed ocean air was delightful. The seafood was fresh, prepared simply with herbs and garlic, and at times with a squeeze of Seville orange (Naarenj). Fresh fish, aromatic herbs, uncomplicated, delicious. The flavor memories of these relaxed summer outings co-mingle with recollections of happy weekend road trips, lush orchard picnics, and river-side camp sites where the sound of the rumbling stream was as lovely as the family banter. Often, a whole watermelon was placed in nearby streams to keep it cool for post meal consumption. This specific memory of a watermelon floating in water is filed under the enchanting simple moments of life that make you smile (photo below).

The golden whitefish were often accompanied by pickles (torshi), and steamed buttery rice, but the fish was the highlight. Enticing flavors, only second to the pleasant breeze and ruby red geraniums ubiquitous to the seaside villas we inhabited. These casual family moments by the sea and lighthearted afternoons in the sun colored my childhood with happiness and delight.

This recipe is my homage to those memories. I bake not fry the fish and incorporate another favorite northern Iranian ingredient: pomegranate. Savory zaatar and olive oil are added for a rustic but elegant dish. Baked, light and flakey whole fish is an enjoyable way to experience seafood — by the sea or in our urban kitchen, wherever we may be.

The recipe comes together quickly in about 30 minutes. Golden olive oil brings all the flavors together and the sweetness of the pomegranate molasses lacquers while cooking creating a magical sweet and sour and savory flavor combination.

You can skip the pomegranate and za’atar and simply dress the fish with olive oil while stuffing the cavity with lemons, a clove of garlic and herbs (say rosemary or thyme). Whatever you put in the cavity perfumes the entire fish while cooking.

Ingredients

2 whole fish, like branzino or black bass, roughly 1 pounds each, cleaned and gutted by the fish market
1/3 cup olive oil
2 tablespoons pomegranate molasses
1 teaspoon zaatar (adjust to taste)
Lemon
Salt and pepper to taste


Preparation

Preheat oven to 400°F.

Using a sharp knife, make four diagonal, parallel slashes on each side of the fish, scoring the skin.

Using a brush or your fingers, rub olive oil, enough to fully coat the flesh and the skin on the inside and outside of the fish, then season inside and out with salt and pepper.

In a bowl, add the remaining olive oil with the pomegranate molasses and zaatar, whisking rapidly until combined.

Cover the inside and outside of the fish with the pomegranate mixture, reserving a small amount, about a quarter for serving. Place fish in a roasting pan- ensuring the fish are not touching and the pan is not crowded.

Roast fish for about 30 minutes or until cooked through. Cooking time can vary due to fish size. Cook until the skin is browned and the flesh is opaque.

Place fish in a serving plate and drizzle with remaining pomegranate–olive oil mixture. Balance sweetness developed while cooking with a  splash of fresh lemon juice and enjoy immediately.  

~Tip~
Preparing a whole fish may seem intimidating but it’s not as difficult as it seems. Cooking a fish whole results in more flavor from the skin and the bones. Just make sure the fish is fresh. The eyes should be clear and the fish should look shiny, not dull in color. And as always with selecting any fish, it should smell like the ocean and not “fishy.”

* Persian tradition of cooling watermelons in a stream while picnicking.

Musical Inspiration – Mah O Mahi (The Fish and The Moon), Hojat Ashrafzadeh

Sassy Sofrito Beans with Garliky toast

Sassy Sofrito Beans with Garliky toast

One of the silver linings of 2020 was learning to create delicious meals with pantry essentials and creating maximum flavor with minimal effort and ingredients. This recipe was born of the last remaining ingredients before the next bi-monthly food shopping trip. I haven’t stopped making it since, because it’s so darn delicious. It’s a hearty vegetarian dish on it’s own, super satisfying on thick pieces of toast, or as a side with soft boiled eggs for brunch. Make sure to serve it with a generous amount of olive oil for best results.

Ingredients

3 medium yellow onions, chopped

2 red bell peppers, seeded and chopped

1/2 cup extra-virgin olive oil plus more

½ teaspoon red pepper flakes

4 garlic cloves, 3 finely chopped, 1 kept whole

2 teaspoons tomato paste

2 15-ounce cans cannellini beans, rinsed and drained

2 cups vegetable broth or water

1/2 teaspoons balsamic vinegar or juice of 1/4 a lemon

Kosher salt, freshly ground pepper

1-inch-thick slices of toasted bread of choice

2 tablespoons chopped fresh chives or flat-leaf parsley

Preparation

  1. Pulse onions in a food processor until finely chopped and transfer to a bowl. Repeat with pulsing the red pepper separately in the food processor.
  2. Heat oil in a large skillet over medium heat. Add onion mixture, stirring often for 2-3 minutes.
  3. Add the peppers to the onion mixture, season with red pepper flakes, salt and pepper and continue to sauté for another 15 minutes until vegetables have softened and little liquid remains in the pan.
  4. Add finely grated garlic and tomato paste and cook, stirring often, until tomato paste turns to a deep red, about 3 minutes. If the pan is dry, add a bit of oil to help caramelize the tomato paste and prevent garlic from burning.
  5. Add the beans to the vegetables and combine all of the ingredients together.
  6. Add broth to the beans, scraping any brown bits from the bottom.
  7. Drizzle balsamic vinegar or lemon juice to the mixture and season to taste with salt and pepper. 
  8. Cook for another 10 minutes until the sauce thickens and reduces slightly. You can crush a few of the beans in the pan to make the broth creamier.
  9. While the beans finish cooking, toast thick slices of bread and rub the warm bread with remaining whole garlic clove.
  10. Serve beans with a nice drizzle of olive oil and garnish with fresh chives or parsley along with warm garlic bread.

~Tip
You can char the red peppers by roasting under the broiler prior to mixing with onions to achieve an added depth of flavor.

Savory Salmon with Fresh Herbs

Savory Salmon with Fresh Herbs

Salmon can be prepared in a myriad of different ways with equally delicious results.

Naturally tender and easy to prepare it’s a go-to in my home all year round. In the summer, I love the smokey char of grilled salmon on a charcoal fire. But that method of cooking is the exception. I also love pan seared salmon with crispy skin action, but that method can be a bit messy and smokey. So I often turn to roasting salmon in the oven. The preparation could not be simpler. And it works even in the warmer months when oven use is not ideal, given how quickly salmon cooks.

Salmon baked or broiled in the oven is a quick way to weeknight dinner bliss or an elegant dinner party main course. My Butter Salmon and Spicy Saffron-Dill Salmon recipes are only second to this Savory Salmon baked with lemon, olive oil and herbs. It’s the simplest option which guarantees a wonderful meal in less than thirty minutes.

While perfectly delicious as is, this is a blanc canvas of salmon recipes and I encourage you to experiment with flavors. Make it your own by trying different herbs, adding a spice rub, dusting with zaatar, coating the salmon with sesame seeds. Maybe a mix of teriyaki sauce and sesame oil. Soy sauce and brown sugar, better yet, a mixture of Dijon mustard and brown sugar, yum! Tangerine and Thyme is a nice combination, but I usually save that for Red Snapper. Lemon zest and chives… Parsley, Sage, Rosemary and Thyme! You get it, the options are endless so have fun with it!

Ingredients

1 ½ pounds skin-on, center-cut salmon fillet
¼ cup fresh lemon, lime or orange juice, plus additional wedges, for serving
2 tablespoons olive oil
½ teaspoons kosher salt
½ teaspoon black pepper
Handful of fresh dill, about 4 tablespoon, chopped


Preparation

Heat the oven to 425 degrees with the rack in the center position.
Place salmon skin-side down on a lightly oiled baking sheet.
Spoon over lemon juice all over the fish. Let sit for 10-15 minutes.
Drizzle with olive oil and season with salt and pepper in that order.
If using, sprinkle chopped herbs on top of the salmon while reserving some for garnish.
Roast the salmon skin-side down until cooked through to your liking, about 12-15 minutes for medium.
Garnish with more dill and serve with extra citrus wedges and enjoy!

Rainbow Grilled Vegetables

Rainbow Grilled Vegetables

Grilled veggies are a delight with minimal preparation. All you need is fresh vegetables, good olive oil and salt and pepper. To take flavors to another level, add balsamic vinegar and fresh herbs to the marinade. Basil and rosemary work particularly nicely.

Simply prepare your favorite vegetables into sizes that are easy to grill and place in a bowel. Ad olive oil, balsamic vinegar and chopped fresh herbs and season with salt and pepper.

Grill until tender, brushing with the marinade as you cook the veggies. That’s it! For presentation sake, I went with these vegetables to achieve the rainbow effect. But feel free to make this your own by trying different vegetables and herbs. Grilled zucchini is wonderful! Portobello mushrooms are a nice vegetarian alternative to burgers. Grilled eggplant has summer written all over it, only second to sweet summer corn. And grilled lemons are just wonderful squeezed on anything. Easy, fund, healthy and delicious.

Ingredients

2 large zucchini or yellow squash, sliced to 1/2 inch pieces

2 red bell peppers, seeded and halved

1 bunch asparagus, trimmed

4 large carrots, cut in 3-4 inch long pieces

1 red onion, quartered

1/4 cup olive oil

4 tablespoons balsamic vinegar

A handful of fresh basil or rosemary, finely chopped

Preparation

Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat).

Place the vegetables in a large bowel, add olive oil, balsamic vinegar and herbs.

Season with salt and pepper and mix to incorporate marinade throughout.

Working in batches, grill the vegetables until tender and lightly charred, about 8 minutes for the bell peppers, yellow squash, zucchini, eggplant, mushrooms, carrots and onions; 4 minutes for the asparagus and green onions.

Drizzle vegetables with remaining marinade at the bottom of the bowl, arrange on a platter and serve warm or at room temperate.

Enjoy!

Gorgeous Grilled Zucchini, sweet and oh so savory.
Sweet Summer Corn simply grilled with salt.
Grilled Onions with a lovely char.