A Flavor for Life

There are two kinds of recipes that I tend to post on this site:

1. Recipes I develop and share for you to enjoy
2. Recipes I develop and post for me to remember

This one is more the latter.

I’m at home with the family this weekend, which means I get to cook for them. On this particular Saturday, I wanted to surprise the family with an impromptu lunch.

I had no recipe – no specific dish – in mind. But I knew exactly how the dish would taste: there would be the richness of olive oil with high notes of lemon punctuating the savoriness. The dish would be, at the same time, light and fresh, but hearty and nutritious. I would throw fresh herbs over it all. We’d ladle it into bowls by the spoonful, sit around the table, and enjoy each other’s company. The meal would feel rustic … comfortable … homey.

The meal was all that and more. I threw the windows open, letting the perfect, crisp air of summer-at-the-brink-of-autumn fill the home. And for those 30, maybe 45 minutes, it felt like everything was alright. I pushed aside the stress from work and just let myself feel young, light, and carefree in the warmth of my family. The family was well-fed. And I had made them happy with a simple meal. What more could I ask for?

This dish isn’t much of a looker, but it has all the flavors and the richness that I was envisioning. I can see this dish becoming a staple as we transition into autumn. So I’m posting it here … for you, but mostly for me. I’m a fatty like that.

I hope you enjoy this as much as I did.

“Succotash”

I call this succotash because the dish most closely resembles a succotash, but it really isn’t. I’m not sure what to call this … besides delicious. The flavor profile is mostly Mediterranean. It’s hearty, but light and fresh. I really like it … can you tell?
Serves 4

A couple generous glugs of good olive oil
1 clove of garlic, minced
2 medium Russet potatoes, peeled and diced
1 large onion, diced
1 large zucchini, diced
1 can of chickpeas
3 stalks of celery, thinly sliced
1 handful of black, pitted olives, diced
1 can of canned Mackerel
A handful of fresh dill, minced
A handful of fresh parsley, minced
Zest of 1 large lemon
Juice of 1 large lemon
1/4 cup of water
Salt and pepper to taste

1. Heat a large saucepan over medium-high heat
2. Drizzle in some olive oil, add the minced garlic, and saute the garlic for 3-5 minutes until golden
3. Add the diced onion and saute until just short of being caramelized (about 5-7 minutes)
4. Add the diced potatoes and saute until just short of being cooked through (about 8-10 minutes)
5. Add the zucchini, chickpeas, celery, olives, and lemon zest and saute for 5-7 minutes
6. Add the mackerel, the 1/4 cup of water and half the juice from your lemon. Gently stir to combine. Cover and let simmer for ~10 minutes.
7. Finish with the remaining half of the juice from your lemon, a good drizzle of olive oil, and the handfuls of dill and parsley.

Serve warm