Sarah Gim

Ingredients for Lemon Herb Roasted Salmon: 1 side of wild King salmon, about 1½-2 pounds, skin-on 1 whole bulb of garlic, sliced in half around the middle (like the equator around the middle of the planet) 2 lemons, thinly sliced handful of fresh herb sprigs, I chose oregano, savory, rosemary, and thyme olive oil salt and pepper Ingredients for Salad: 4 eggs 2 sweet potatoes (or regular potatoes, you choose), peeled and cut into 1-inch pieces 2 handfuls of green beans 1 cup pickled peppers 1 cup olives ½ cup capers or caperberries The World’s Greatest Anchovy Vinaigrette fresh flat-leaf parsley for freshy fresh flavor at the end Cut a piece of parchment paper to fit a large baking sheet that will hold the salmon. Arrange the cooked eggs, potatoes, green beans, pickled peppers, olives, capers or caperberries, tomatoes, radishes, avocado, and lemon wedges around the salmon on the board. I didn’t get through my entire list of 93 Things to Eat, Drink, and Do This Summer yet, but despite the mark of Labor Day weekend as the unofficial crossover into Fall, rumours of PSLs (I refuse to actually acknowledge them by spelling out “p-u-m-p-k-i-n-s-p-i-c-e-l-a-t-t-e” until October), and lamentations about “the end,” there are indeed fifteen days, OVER TWO WEEKS, of summer left.

Through March, citrus is at the peak of its season, so there will be everything from deep dark red blood oranges to peachy pink Cara Cara oranges to bright white oro blanco grapefruits at the markets. 6-8 citrus fruits, any kind: blood orange, cara cara orange, navel orange, oro blanco grapefruit, pink or red grapefruit, pomelo 4-5 kumquats, thinly sliced cross-wise, seeds removed 2 firm ripe avocados, peeled and sliced lengthwise ¼ cup extra-virgin olive oil juice from half a lemon ¼ cup thinly sliced red onions, soaked in cold water for 10 minutes ½ cup crumbled feta cheese ½ cup roasted pistachios, roughly chopped flaky sea salt and pepper Peel citrus, separate segments, and carefully remove the thin skin and white pith from each segment. Sprinkle with ground black pepper and a little bit flaky sea salt (will depend on how salty the feta cheese and pistachios are). Citrus segments by themselves, i.e. without olive oil and additional salad ingredients, can be kept in an air-tight container in the refrigerator for two days.

2 tablespoons grapeseed oil ½ large red onion, thinly sliced cross-wise 1 blood orange, very thinly sliced 1 orange or tangerine, very thinly sliced 1 Meyer lemon, very thinly sliced, seeds removed 1 red grapefruit, very thinly sliced, seeds removed handful of sprigs of fresh dill, chives, oregano, and parsley kosher salt and coarsely ground black pepper Cut a piece of parchment paper to fit a large baking sheet that will hold the salmon. Scatter sliced onions and half the citrus slices over oil and toss with oil to coat the onions lightly. Meal Suggestion: I like to serve this salmon with a green salad dressed with a strong vinaigrette like anchovy or roasted garlic, simple roasted vegetables, which can be roasted on the second rack in the oven while the salmon is roasting, and maybe herbed brown rice or quinoa tossed with salsa verde or herb pesto. All other fresh herbs and produce from either the Santa Monica Farmers’ Market on Wednesday, or Whole Foods Market

Each dark chocolate bark takes about 10 minutes to make with chocolate that’s melted in the microwave oven, and Wonderful Pistachios that are roasted, salted, and ready to go into the bark virtually right out of the bag because they’re already shelled. Wonderful Pistachios Sea Salted Dark Chocolate Bark and Wonderful Pistachios Matcha Dark Chocolate Bark are also great Holiday gifts! Complete, detailed recipes for Wonderful Pistachios Sea Salted Dark Chocolate Bark and Wonderful Pistachios Matcha Dark Chocolate Bark below, followed by cook’s notes and shopping resources. No Shells Roasted & Salted, roughly chopped, divided flaky or coarse sea salt for sprinkling on top like Maldon Melt the chocolate in a microwave-safe bowl in 30-second intervals in a microwave oven, stirring between each interval.