Ali Moss

Great summer dinner with Jon, Josh, and Carol. Cooked local red snapper fillets in a pan on the grill and served them with pesto and lemon, grilled zucchini, and squash blossoms stuffed with feta, squash, tomatoes, and green onions. Oh, yeah, and we started off with blistered pimientos de padrón!

Jon made yellowtail ceviche. I made a Thai cabbage salad. Sundays at the Hollywood farmers market are my favorite part of living in LA. Fish is from Santa Cruz Island, with avocado, garden tomatoes, shallots, and coconut milk. Salad’s got two types of cabbage, carrot, almonds, crispy shallots and garlic, and a vinaigrette full of fish sauce and chilies.

Local red snapper, sautéed squash blossoms stuffed with zucchini, cherry tomatoes, and feta, best baby arugula ever.

Wild Pacific Dover sole piccata with burst garden cherry tomatoes and kale
salad. Santa Fe Brewing Co. java imperial stout.

Almond-crusted sand dabs and kale caesar salad. The result of my wonderful first foray to the Hollywood Farmer’s Market. Oh, and the lemons are from our lemon tree!!

Roasted wild black sea bass with purple scallions, tomato salad with capers, and lemony roasted broccoli. First al fresco dinner this spring.

Broiled wild mackerel with roasted broccoli dusted with shichimi togarashi from Nishiki Market in Kyoto. Barleywine from Japanese brewery Swan Lake. A perfect, quick weeknight dinner.