Fish Cakes with Coleslaw and Horseradish-Dill SauceLook at these lovely fish cakes! These were the “Fish Cakes with Coleslaw and Horseradish-Dill Sauce,” from the January 2009 issue of Bön Appetit. Perfectly browned patties, with a soft texture. Mahi mahi has a great mouth feel and flavor. I used Henry & Lisa’s frozen “Wild South American Mahimahi with Caribbean Marinade by Sam Hayward.” The horseradish/dill/mayo sauce was a fine, strong sauce for these cakes. I used luxuriously yellow, organic Meyer lemons for their zest and juice. Five scallions produced half a cup. I used organic sweet relish from Cascadian Farm.

There’s such a tangible pleasure to making your own breadcrumbs. After pulsing my soft white bread slices in my food processor, I’m thrilled by the feel of the soft, warm crumbs in my hands. The fish cakes were easy to assemble and cook; they needed a total of 5 minutes in the skillet. I put together my own “coleslaw mix” of a combination of sliced fennel and red cabbage. Whenever you make your own fish cake, you’re denouncing processed foods and celebrating home cooking at its finest and most welcoming. Try it and you’ll only be proud.

Roasted Red Pepper and Tomato SoupAnd speaking of pride…I also made a beautiful red soup with a surprising roasted pepper flavor. I doubled the recipe for “Roasted Red Pepper and Tomato Soup,” from the February 2007 issue of Vegetarian Times, to make four servings.

I sauteed my onion for 3 minutes and added 3 tsp. salt to the soup pot. I definitely used my immersion blender, rather than transferring everything to a blender. So this was certainly easy and delicious. My young child enjoyed it.

RECIPES: softly browned mahi mahi patties are a joy with their spicy sauce, and roasted peppers color a smooth soup with their pronounced flavor
PREP TIMES: the fish cakes don’t need a lot of time (you can prep and eat them within 30 minutes); the soup might take a bit longer
TASTES: a spicy kick of horseradish, dill, and mayo sauce the firm and sweet mahi mahi cakes, while the smoothly smoky soup stands by

Next time, I want to cook “Chicken Cacciatore with Crisp Polenta,” from the October 2008 issue of Everyday Food, along with the “Green Bean and Artichoke Casserole,” from the December 2008 issue of the same magazine. Sound luxurious? Return to my site on Sunday, May 17, to see my results.