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Besides the usual spices and variety of Chiles I also add Cinnamon and Cocoa to the black bean beef chili...sure to please with round warm flavors, not noticeable by the novice but appreciated by the pro
Using only organically grown ingredients, this dish quickly truns into a super treat, on cold wet January days in Northern California.
Served with handmade corn quesadillas, topped with sliced avocado, sour cream and cilantro.

I hesitate to call is Bouillabaisse, because I got to the flavors and textures in a different way than I learned at Cordon Bleue and hez Panisse book...which all are amazing and have gotten me accolades from private clients.
Well, here we go:

My boyfriend brought home a wild caught Salmon head from the Berkeley Bowl, one of the greatest markets to shop for local organic as well as all exotic international foods.

So, the stock is simple:
Salmon head
Onion
Cardamom
Cloves
Simmer until the eyeballs fall away and all the head parts separate (gruesome, I know
Then comes the fine tune:
Leeks
Shallot
Yellow Gypsy Pepper
Tomato
Yellow Finn Potato
Saffron
Herbes de Provence
Red Chili flakes
Sauté, and do what you know to do in sequence, add the stock, sliced Mahi Mahi and voila!
Garnish with fresh raw organic cream and Italian Parsley.
OMG!
We couldn't get enough of it...of course I am thinking of all the incredible seafood I can add next time...oysters, shrimp, use white fish heads for stock, fresh Fennel bulbs, orange peel etc etc.
You might notice that I didn't use any wine...exactly...also no lemon...amazingly enough the balance came out perfect.
Oh yeah, also, I use pink Himalayan salt.
This is us eating, since I forgot to take a picture, we got so into the making and eating part.

The photographic label turned up black...so sorry...here is my boyfriend's art label

A dressing and fresh salute to a salad which has never gone out of style!

With all organic ingredients, olive oil, capers, mustard, blue agave syrup, fresh lemon juice, garlic and pink salt.
I created it when Dawn was in High School in Mill Valley California, 1990's. My daughter loved it because it didn't have mayonnaise and anchovies in it. Her taste changed over time, see her blog here,  but I still make this dressing for good ole time's sake and because it's yummy.
We also put tiny organic, cooked and then peeled, yellow finn potatoes in the salad instead of croûtons...she just liked those potatoes in all variations.

Its summer in the San Francisco bay area, which is known to be cool and foggy, yes.
Great for greens, artichokes and succulent lill chickens, eggs and fish.
We are preparing for the next underground farmers market which would make Jamie proud!
All home grown, made, organic California fare made by real peeps for the community.
Come see us on July 24...all day and night. Thats right, it's a party with food, home brewed Kombucha in all flavors (thats us and music.