You say potato, I say poh-tah-toh CHIPS!

Mediterannean Cod with Pink & Purple Poh-tah-toh Chips

The fish is a take off on my traditional halibut, cod, flounder standby where I saute ribbons of onions and garlic with some fresh pepper, usually the small hot variety, then add chunks of tomato that become smashed and turn it into a "stewpy" sauce. This time I added thick slices of a fresh, sweet, red pepper that was begging to be eaten. (It was also yummy while fresh dipped in hummus while we waited for our starchy friends to finish cooking)

Close up of the Pink and Purple Potato Chips in all their crispy, crunchy goodness!

These guys were an impromptu delight. Usually the hubsband (yes I did mean to spell it that way, it's better than when we were engaged and I called him my financier!) likes the smashed variety with a bit of sauteed garlic and dill in olive oil.

This time I sliced them to boil them a bit faster, we were starving, and when they were about done (read: we had already snacked on everything not nailed down and weren't as ravenous) I transfered them into a nonstick skillet with olive oil then seasoned them with kosher salt and pepper.

And voila! An impromptu dish becomes a standby. Oh yes, my starchy friends, your days are numbered :)

It is easy being green!

Atlantic Flounder simmered and served with new potato dill frittata

Ever since my friend Em bought me THAT book, I have been highly concerned with creating meals with fresh, local, organic, ingredients.

Now I've not gone off the deep end to swear off flours, grains, rice, essentially the carbs we need that aren't always ground nearby. And I'm not entirely dedicated to eating potatoes all winter.

However, what I am concerned with is supporting local farmers and eating as much local produce when it is at it's freshest. Which is precisely where this delicious, hearty and healthy dinner fits in.

Every bit of food on this plate was caught or raised within a 75 mile radius of our home and it includes fresh veggies (tomatoes, red pepper, onions, garlic, thyme, new potatoes, dill) and protein (fresh Atlantic flounder, local eggs).

Even if you can't buy everything from a farmer, eating foods when they are in season brings a whole new meaning to fresh. In fact, it might find you enjoying a veggie previously sworn off, probably from childhood, and probably because you attempted to eat something like asparagus in the middle of December.

Again, I'm not proselytizing here because we will HAVE to eat veggies this winter and we don't exactly have a root cellar in our 3rd floor apartment in the the middle of NYC. You see, the neighbors below might have complained. But with a head towards being more environmentally conscious we will savor healthier foods when they were meant to be enjoyed and that means better eating!