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Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.


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The Atkins’ Diet
Now nearly 5 decades old, the famous atkins diet has been one of the most popular weight loss systems over the last few years. Although not accepted by all scientists, it claims to allow weight reduction whilst allowing you to eat many of the foods you love, eg fatty meat and eggs.
With this diet you are supposed to eat fat and protein, it is carbohydrates that need to be avoided. It is often referred to as a high protein, low carb, weight loss program.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, amongst them, cereals and pasta made from white flour.
With the atkins diet the foods you are encouraged to eat are nutrient-rich unprocessed foods such as meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

The Atkins’ Diet Theory
The logic behind the atkins diet is that if we injest less carbs, we will use up the fat we have stored and we will get rid of some fat







Poached Fish with Tomatoes and Purple Basil
Poached Fish with Tomatoes and Purple Basil Category Seafood Recipes 
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Ingredients And Procedures

2 ea Halibut, filets,

-- (@ 6oz ea) 5 oz Butter, unsalted

1 c Tomatoes, seeded,

-- skinned, chopped 1 c Stock, fish

1 c Basil, purple, chopped

Salt (to taste) Pepper (to taste) Remove the skin from the filets. In a saute pan, melt 1 ounce of butter, and add the fish. Cover the fish with fish stock and adjust the seasoning. Cover with buttered parchment paper, (buttered side down) then bring to a boil and simmer for about 2 minutes. Turn the fish and cook an additional 2 minutes. Remove the pan from the heat, remove the parchment paper, and let the pan sit for a minute. Remove the fish from the pan and drain on a napkin. Pass the fish stock through a strainer to another saute pan and bring to a boil over high heat. Reduce by one-third. Add the tomatoes and basil to the reduced liquid, heat through, then add 4 ounces of butter, salt and pepper, and whisk.

Place the fish on a serving plate, spoon the sauce over the fish, and garnish with basil leaves. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA

 
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