The more you know… the more you wonder how the f@#% you’re still alive.  That’s what I’ve found the more I learn about the food we eat and more specifically the food that is most readily available to us.  I recently saw an article about ten American foods that are banned in other countries.   Let’s just say, it’s not just Cheetos and high fructose corn syrup.  It’s things like farm raised salmon (the kind that many, many restaurants serve), certain food coloring (used in things like Goldfish crackers, Kraft Mac & Cheese) and flame retardant drinks… yes you read that right FLAME RETARDANT DRINKS (think Mountain Dew).   These foods have been found to contain cancer-causing agents, drugs and chemicals not safe for human consumption and other disturbing additives.

Now, don’t worry, I’m not going vegan (not that there’s anything wrong with that) anytime soon, but I do try to be more conscience about the foods we eat in Casa de L&L.  It’s still baby steps, but this baby is movin’ in the right direction.

So, tonight’s meal is fresh to death and legal in not only the US… but also Australia and New Zealand.  Phewwwwyy.  We’ve got wild caught grilled Sockeye Salmon with a light and fresh mango, avocado and black bean slaw.

Wild Caught Salmon with Organic Summer Mango Slaw:

Ingredients: 

• 1 lb. Alaskan or Sockeye Salmon – non-farm raised!
• 1 15 oz. can organic black beans, rinsed
• 1 15 oz. can organic sweet corn or 3 ears of grilled corned cut off the cobb
• 1/2 red onion, chopped
• 1/2 organic red pepper, chopped
• 2 organic mangos, peeled and chopped in squares
• 1 avocado, peeled, pitted and chopped
• 2 T. chopped fresh oraganic cilantro
• 2 limes, juiced
• 1 T. pickled jalapeno, finely chopped
• kosher salt and fresh ground pepper to taste
• 1 bunch of fresh spinach, chopped
• 1 lemon
• a couple shakes of seafood seasoning

Directions:

Preheat grill to medium high heat.

Saute red peppers and corn over medium heat for about 4-5 minutes. Combine peppers, onion, corn, black beans, mango, avocado, cilantro, lime juice, jalapeno and salt and pepper. Set aside to let flavors come together.

Season salmon with salt, pepper and seafood seasoning (optional) and grill for 7-10 minutes, skin-side down. Salmon should flake easily with a fork.

While salmon is grilling, saute chopped spinach with salt and pepper until wilted.

Plate salmon over wilted spinach and top with Mango Avocado Slaw.

Holy moly.  I was NOT expecting that. And the fact that it came out of Ashton Kutcher’s mouth and was so thought provoking makes me uncomfortable.  However, it was out of Kelso’s mouth and it did make me take stock in a few things. Big takeaways: Opportunity looks like hard work; sexy is being smart, thoughtful and kind; build your life, don’t just live it.

It’s so nice to have the two of you, plus that homeless dude outside of bootcamp, reading L&L.  Thanks for paying attention to my little something that makes me feel like I’m checking the box on all three of those things. What is the thing that drives you?

As a thank you, I’ve prepared a super simple, summer-tastic, pizza that you’ll be coming back to all summer.  Promise.

Fresh Peach, Basil, Prosciutto & Brie Cheese French Bread Pizza

Ingredients

• 1 french bread loaf (preferably whole grain), sliced in half, lengthwise
• 1-2 ripe peaches, pitted and thinly sliced (Try to buy organic, these are part of the “Dirty Dozen“)
• 4 ounces of Brie cheese, thinly sliced
• 2 tablespoons freshly chopped basil
• 1 package of prosciutto
• 2 teaspoons olive oil, divided
• 1 cup balsamic vinegar
• dash of salt

Directions

1. Preheat oven to 425 degrees F.
2. Place bread on baking sheet and brush olive oil over each half. Sprinkle with a dash of salt. Top each half with brie cheese slices and peaches. Bake for 10 minutes. Broil for 30 seconds until cheese gets a tiny bit brown and bubbly.
3. Place vinegar in a small saucepan over medium-high heat; cook until reduced to 2 tablespoons (about 5 minutes).
4. Drizzle balsamic reduction evenly over pizza and top with basil and prosciutto. Cut pizza into wedges and serve

**I paired this with some roasted broccoli.  Chop up a head of fresh broccoli, shake it up with garlic, olive oil, kosher salt and fresh ground pepper.  Roast at 425 degrees for 15-20 minutes, stirring halfway through.**