SWORDFISH WITH GREEN OLIVES AND ORANGESEach season has its unique ingredients and flavors, but summer provides the most abundant, I think you’d agree.  It’s hard to keep up with the delicious “glut” that we are presented with.  That Grande Dame of English food writing, Elizabeth David noted that “Summer cooking implies a sense of immediacy, a capacity to capture the essence of the fleeting moment”.  So, my challenge to you is don’t miss the moment. Be adventurous and maybe try things you haven’t tried before! 

Suggest you also listen to your favorite summer music while you are cooking.  At the risk of revealing my dotage, some of mine are: “Here comes the Sun” by George Harrison, “Hot Time in the Summertime” by Sly and the Family Stone, “Summer Breeze” by Seals and Croft. Fill in with your own playlist. What are yours?  

Here then are some of my perennial favorite summer recipes to get you going.


(This article was published in the Santa Rosa Press Democrat. 8-25-20)


“I read your mouthwatering feature in the Press Democrat earlier this week and just wanted to say thank you for sharing the important information about sustainable swordfish! I was happily surprised to see a Marine Stewardship Council mention when sharing the important background on swordfish and that while once considered a “bad choice”, thanks to decades of hard work, many swordfish fisheries have rebounded and some are even MSC certified sustainable. Some chefs we have tried working with have completely written seafood off of their menus because of its history – not taking into account that fish populations are resilient and can rebound with good management and sustainable practices. Thanks again!”

– Jackie Marks
Senior PR Manager, US
Marine Stewardship Council