wild Alaskan Sockeye salmon fillet from Whole Foods, seasoned, rubbed on one side with a mixture of ground coriander, seeds, cloves, cumin, and nutmeg, sautéed three minutes on one side, two on the other, skin side, then finished with drops of lemon and a bit of olive oil; the very simple recipe is pretty much the same as one described by Mark Bittman in the New York Times a few years ago
green and purple okra from Norwich Meadows Farm, sautéed along with dried chiles in an iron pan over a high flame, seasoned with salt and pepper
