Lemon Ginger Sauce over Mahi-Mahi

I like this dish because it looks and tastes fancier than it actually is.  I've been making this for several years now after first trying a slightly more labor intensive version (that called for ingredients I don't keep on hand). This recipe makes enough sauce to also cover your side dish and maybe even dip each and every bite into. I use my trusty cast iron skillet and my invaluable immersion blender to make this dish fast. It takes about 30 minutes from start to finish.

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Rustic Chopped Liver

Why rustic? Because it is chopped, not mashed, whipped, food processed, or otherwise adulterated. It is simply chopped using a sturdy wooden spatula. It is also pretty basic with herbs and spices like parsley and paprika shining through. My favorite part is the addition of butter.... mmmm butter.

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Chocolate Calas

I have a bag of beautiful black rice. It has a wonderful buttery flavor and a great texture, not too mushy not too tough. I served it as a side earlier this week and then again with lunch, the only problem with it is that my kids don't eat it. My kids are not terribly picky eaters, but for some reason they only pecked at the rice. I don't like wasting food. My guess is that the color was throwing the kids off, so I needed a way to use it that wouldn't be obvious. Black rice pudding and black fried rice were not really options. However chocolate calas would revive the rice and bring it to a whole new level. Essentially calas are doughnuts or fritter made with leftover rice, usually with vanilla, cinnamon, sugar, eggs and flour. I opted for coconut flour for my version, honey and stevia combination and cocoa powder to embrace the rich color of my black rice.

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