Grabbing the Gusto

Deirdre Reid – Freelance Writer & Home Cook

Charmoula is the salsa verde of Morocco. Or you could think of it as the pesto of Morocco. Or the chimichurri of Morocco. Ok, I’ll stop now. The recipe for this bright, bold sauce or paste vary by chef, home cook and region of North Africa. If you do a search on “charmoula” or “chermoula,” …

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This Italian recipe features dogfish with tomato, fennel, pancetta and white wine, topped with a gremolata of parsley, pine nuts and lemon.  Substitute cod, monkfish, shark or swordfish for dogfish. ~~~ In addition to our winter CSA share from In Good Heart Farm, we’re also getting a CSF (community supported fishery) share from Locals Seafoods. Every week …

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