4 vine-ripened tomatoes
1 jar (5 1/2 ounces) marinated artichokes, drained and chopped
1 cup pitted kalamata olives
1 handful of fresh Italian parsley, chopped
1/4 cup pine nuts, toasted
2/3 cup extra-virgin olive oil
Juice of 1 lemon
Four 6-ounce pieces of fish such as snapper, sea bass, or halibut
Olive oil for cooking
To make the salsa, cut the tomatoes into quarters and discard the seeds. Finely dice the tomato flesh and artichokes, and place in a bowl. Add the olives, parsley and pine nuts, then add the oil and lemon juice and season with salt and pepper.
Set up the outdoor grill for direct-heat cooking over high heat. Place a griddle, for use on an outdoor grill on the grill to preheat. Brush the fish with some oil and cook on the griddle for a few minutes on each side. Spread salsa on plate with fish on top.
16 large white mushrooms stem ends trimmed
1/4 cup salted butter
1 tbs of olive oil
Salt and pepper
1/4 tsp smoked paprika
2 garlic flowers or cloves
6 sprigs of fresh thyme
Best prepared in a cast-iron frying pan, served family style at the table. Bring it out hot and bubbling.
Preheat the oven to 450. Score each mushroom cap with shallow cuts about 1/8 inch deep. Spread the butter and oil int he bottom of a cast iron skillet. Season the bottom of the pan with salt, pepper, and the paprika. Place the mushrooms, cap down and side by side in the pan. Tuck the garlic and thyme among them.
Bake the mushrooms for 18 to 20 minutes, or until the pan juices are bubbling and the mushrooms have shrunk and roasted. Serve bubbly!