THE VILLAGE VOICE

~ FRIDAY NIGHT FISH DINNER ~ GRILLED PEPPER SALMON with CARAMELIZED RED ONIONS 2 12-ounce center-cut skinned salmon filets , halved 1/4 cup soy sauce 1 tsp. brown sugar 1/8 cup olive oil juice and zest of 1 lemon 2 Tbsp. coarsely cracked pepper Combine soy sauce, brown sugar, olive oil, lemon and zest. Pour over salmon and marinate for 1 hour. Remove from marinade, pat dry and press with cracked pepper. Grill approximately 7 minutes, depending on thickness. Serve topped with Caramelized Red Onions, baked sweet potato, and sauteed grape tomatoes cooked in a bit of olive oil and sprinkled with coarse salt. (4 servings) CARAMELIZED RED ONIONS Thickly julienne slice 4 peeled red onions. Saute in 4 Tbsp. olive oil. When limp, turn up heat and sprinkle with a pinch of sugar and several hearty shakes of Lawry's Seasoned Pepper. Cook, stirring often until browned. Add 1-2 Tbsp. balsamic vinegar to deglaze , scraping tasty browned bits from bottom of pan. Serve over salmon.

HARVEST SOUP (on chilly evenings when the night is as ' nippley ' as a witch's titty ... enjoy this hearty and healthy soup ) In 3 Tbsp. of olive oil, caramelize 1 chopped red onion and 1 chopped yellow onion (or a bunch of leeks). Season with 1 Tbsp. of Lawry's seasoned pepper and 1/2 Tbsp. California style garlic powder. Scrape brown bits from pan. Saute 1 head of savoy cabbage, and 1 each yellow, red, and orange chopped peppers. Carefully add 2 (49 oz.) cans or boxes of organic chicken broth. Add 3 medium peeled sweet potatoes, 1 (9 oz.) pkg frozen Italian green beans, 1 - 10 oz. pkg baby Lima beans, and 1 (10 oz.) pkg chopped spinach. Season with 3 Tbsp. fresh oregano (1 Tbsp. heaping dried ) and freshly ground pepper. Bring to gentle boil and simmer 20 minutes. The last 10 minutes, add 2 - 15 oz. cans drained and rinsed cannellini beans and 1 - 28 oz. can diced Italian tomatoes. Adjust seasonings and enjoy!