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2 tablespoons canola oil
1/2 pound carrots, peeled and finely diced 1/4 inch dice or smaller, or finely chopped in a food processor fitted with a steel blade 1 1/2 cups
2 garlic cloves, minced
2 pounds tomatoes, seeded and chopped (I used the black plums from my garden) or 1 (28-ounce) can chopped tomatoes, with juice
1/8 teaspoon sugar
1-2 sprigs of fresh basil.
Salt to taste
1 tablespoon tomato paste (if using canned tomatoes; I eliminated it for the fresh)

Saute the carrots in oil until softened, then add the garlic and cook until fragrant. Do not brown. Add tomatoes; flaxseed meal; sugar salt basil and and simmer until thick, about thirty minutes. Yum. 

I just got back from visiting my Cousin John on Nantucket and was lucky enough to have a dinner of his spectacular bluefish -- along with local corn and tomatoes.

John moves at great speed in the kitchen -- even at 89; and he makes it looks so easy -- but this time, I paid careful attention -- and think I have it down. It's such a delicious way to cook this inexpensive fish, which is unbeatable when it's fresh and in season, and, of course, is very rich in Omega-3s!

One bluefish fillet with skin on -- enough for two servings.

One lipped pan for putting on the stove top, as well as under the broiler.

Melt a pat of butter (for flavor) and a generous splash of canola oil ( 2-3 tablespoons)  on the stove top. (FYI, John uses olive oil for this step, but I know you will not taste this healthy substitution.)

Add 1/3 cup white wine; 2-3 bay leafs (these are key): salt and pepper.

Place the fish skin up in the pan and put under the broiler-- to sear -- for 1-2 min. 

Remove from broiler and turn fish skin down. Return to the broiler until the fish is cooked through -- about 10 minutes or less, depending on the thickness of the fish. Serve immediately with potatoes, corn and/or green beans.

A taste of summer that will always bring me back to John's kitchen.

Thank you, John and Bon appetit! 

There's a brief moment in the life of my garden when I have an abundance of tomatoes and the weather is cool enough to even think of eating something hot for dinner.

Last week was it.

So I picked all the ripe black plum tomatoes in the garden; sliced them; and quickly simmered them in thinly sliced and lightly browned garlic and oil (and a few sprigs of basil) to make a bright, fresh tomato sauce that is as close to biting into a whole tomato as you can get. 

Because I used canola oil to saute the garlic, this dinner was also balanced with regard  to its Omega-3s and Omega-6s. Even with a dusting of Parmesan on top.

To your health!

Susie

Hello dear customers,

We are pleased to offer you a special mixed box of two of our most popular flavors: Banana Coconut and Gingered Apple -- while supplies last. Each box contains seven of both of these flavors, for a total of 14. We presented this mixed box on QVC in January and because there were a few left over we thought to offer them to you as well. Order now and enjoy this delicious duo.

Best,

Susie

Hello Customers,

Because we have added Recurring or Autoship subscriptions to our website, we have had to discontinue our Loyalty Lion program. Many of you have earned points on this program and we would like to honor these on your upcoming orders. Please shoot us a note with your next order asking us to honor your points -- or we will try to do this manually if we see that you have unredeemed points. Thanks for your patience as we make this change. And thanks, as always for being fans of the Breakfast Cookies. 

Happy 2019,

Susie and Michele