News from Living Whole Health

Corn, zucchini, peaches, apricots, nectarines, plums and tomatoes provide a nice array of orange and yellow, the colors associated with late summer. Also, look out for a delicious variety of sweet berries, especially blueberries and raspberries. Farmer's markets are an excellent source of fresh and local foods this time of year.

Mediterranean Turbot Fish with Basil

2 lbs (monk fish, cod, turbot, halibut or any firm white fish) per person , filet sliced into pieces (8-10 per pieces per filet)
1 medium onion , diced
8-roma tomatoes or can of diced tomatoes
1-2 cloves of garlic, crushed and sliced
Three quarters cup of sliced black olives
One half cup white wine
1 cup of chicken broth
1 sprig of oregano stripped
1 sprig of thyme stripped
4-5 sprigs of fresh basil, chopped

Serves 4

1. Saute onion, garlic in 2 ounces of olive oil, until translucent, about 5 minutes, in a large enough pot depending on how many servings you are creating. Add tomatoes , olives and chicken broth simmer for another 5 minutes. Add spices and white wine.

2. Add fish gently onto sauce, cover with lid, simmer turn gently once after about 3 minutes done when fish flakes to the touch of a fork. Do not over cook. Stir in basil at the end save a few leafs for the top when serving.
Goes well with rice pilaf.

Grilled Peach and Goat Cheese Crostini
(adapted from recipes by Maggie Shi, ivillage.com)

This recipe combines sweet and tangy for a surprising blend of textures and flavors. Peaches are one of the few fruits to hold up to grilling, but still be careful with the delicate flesh.

Serving: 4

3 tablespoons olive oil
8 slices French bread, one half inch thick
2 large ripe yellow peaches, each sliced into 6 wedges
1 teaspoon fresh lemon juice
Salt and pepper to taste
1 small shallot, thinly sliced
2 ounces goat cheese
8 sprigs marjoram

1. Preheat the oven or grill to 400 degrees F (oven) or medium heat (grill).

2. Brush 2 tablespoons of the olive oil on the bread slices and toast or grill until golden brown, about 4 minutes per side.

3. Toss the remaining tablespoon of olive oil with the peach slices, the lemon juice and a pinch of salt and pepper.

4. String the slices on 2 or 3 skewers. Grill the peaches over a medium flame until slightly singed. Remove from the skewers and toss with the shallots. Spread the goat cheese on the toasted bread and top with 2 to 3 peach slices and a marjoram sprig. Serve warm.

Summer Tomato Salad
(adapted from recipes by Maggie Shi, ivillage.com)

This recipe is the essence of late summer cooking: letting the richness of a season of ripening be its own reward. Using a variety of tomatoes gives this salad a unique appearance and flavor. Look for heirloom tomatoes, which can offer unusual colors and vibrant tastes.

Serving: 4

1 and one half lb tomatoes, preferably a mix of types and colors
1 medium red onion
Three quarters cup fresh basil loosely packed (or one half cup dill)
3 tbsp extra-virgin olive oil
1 tbsp vinegar, of good quality, of any type
salt, to taste
freshly ground black pepper, to taste

1. Slice the onion as thinly as possible and soak slices in cold water for fifteen minutes to sweeten.

2. Core large tomatoes and cut them into wedges. Halve cherry tomatoes.

3. Toss tomatoes with onions and basil or dill. Sprinkle oil and vinegar and toss; add salt and pepper.