• Are essential for healthy brain and retinal development and function for developing fetuses and infants
• Decrease inflammation and may improve rheumatoid arthritis, lupus, Raynaud's disease and other autoimmune disorders  
• May improve depression and symptoms of other mental health problems    
• May reduce the risk of type 2 diabetes    
• May reduce binge eating  

CHILDREN

•  Avoid known sources of contaminated seafood
•  Follow all fish advisories from your local area 
•  Choose a variety of species
•  Avoid raw and undercooked seafood
•  DO NOT EAT tilefish, shark, swordfish, king mackerel
•  Eat only 6 ounces of white (albacore tuna) per week

ADULT MEN AND WOMEN WHO ARE NOT PREGNANT OR BREASTFEEDING  

• Avoid known sources of contaminated seafood
• Follow all fish advisories from your local area 
• Choose a variety of species
• Avoid raw and undercooked seafood
• If eating raw or undercooked seafood, choose seafood that was previously frozen (kills parasites) and handle safely

WOMEN WHO ARE PREGNANT OR BREASTFEEDING 

• Avoid known sources of contaminated seafood
• Follow all fish advisories from your local area 
• Choose a variety of species
• Avoid raw and undercooked seafood
• Thoroughly cook all seafood (including refrigerated types of seafood, e.g. lox, smoked trout)
• DO NOT EAT tilefish, shark, swordfish, king mackerel
• Eat only 6 ounces of white (albacore tuna) per week

You can also cook this in a covered outdoor grill. Start checking for doneness after about 12 minutes.   

• 1 2-to-3-pound skin-on center-cut wild-caught salmon fillet (about 1 1/2 inches thick)
• 2 teaspoons ground coriander
• Kosher salt and freshly ground pepper
• 1/4 cup pure maple syrup
• 1 2-inch piece ginger, peeled and grated
• Grated zest and juice of 1 lemon
• 2 tablespoons unsalted butter

Soak 1 large cedar grilling plank (15 by 6 inches) in a baking dish of water, about 2 hours; put a plate or mug on top to keep the plank submerged.

Preheat the oven to 425 degrees F. Sprinkle the salmon with the coriander, 1 teaspoon salt and 1/2 teaspoon pepper. Let stand at room temperature about 15 minutes.

Meanwhile, heat the maple syrup, ginger, lemon zest and butter in a small saucepan over medium heat until slightly thickened, about 7 minutes. Stir in the lemon juice and set aside.

Remove the cedar plank from the water and pat dry. Place the plank directly on the oven rack and preheat about 15 minutes. Using tongs or oven mitts, remove the hot plank from the oven and place the fish, skin-side down, on the wood. Brush the fish with half of the ginger glaze. Transfer the fish on the plank to the oven; put a baking sheet on the rack below to catch any drips. Cook until the salmon is just firm and slightly golden on top, about 12 minutes.

Remove the fish from the oven and change the oven setting to broil. Brush the remaining ginger glaze over the salmon and broil until golden, 2 to 3 more minutes. Remove from the oven and let rest 5 minutes on the plank before serving. Serve warm or at room temperature. Serves 6-8. 

I made this soup this weekend and it was yummy! The flavors of the roasted vegetables give the soup a wonderful depth of flavor and it's a great way to use your bumper crop of tomatoes before they go bad!      

3 pounds fresh flavorful tomatoes (mix of heirlooms, cherry, and plum tomatoes)

6 cloves whole garlic, peeled (soak unpeeled cloves in water for 10 minutes--they peel easily!)

2 small yellow onions, cut in large slices

1/4 cup extra-virgin olive oil

1/2 tsp each sea salt and freshly ground black pepper

1/4-1/2 tsp crushed red chilis (depending on how spicy you like things)

1 quart low sodium organic chicken broth

2 bay leaves

2 tablespoons butter

1/2 cup chopped fresh basil leaves or 2 tbsp dried basil leaves (not powdered)

1/2 cup heavy cream (or half-and-half)

Preheat oven to 450 degrees F. Wash, core and cut the tomatoes into halves. Don't worry about peeling them.  

Place in a large bowl with the garlic, onions, olive oil, salt and black pepper, and crushed red chilis. Mix well. Spread the mixture on a baking tray lined with foil. Roast for 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add 3 cups of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for about 20 minutes or until liquid has reduced by a third. Remove bay leaves.

Add the basil and the heavy cream. Use an immersion blender to puree the soup until smooth. Return the soup to low heat and adjust consistency with remaining chicken broth if needed. Readjust seasonings; add salt and freshly ground black pepper to taste. Serves 4-6.