Mmmm. I love cioppino.  I made this recipe by adding or subtracting ingredients from several sources. I hope you enjoy it.
½ while or yellow onion, chopped
2 medium garlic cloves, minced
½ bulb fennel, chopped
½ green bell pepper, chopped
8 to 10 small potatoes, cut into bite size chunks (optional)
1 tsp dried oregano
1 tsp red pepper flakes
2 bay leaves
1 tsp salt
½ tsp freshly ground black pepper
1 tsp olive oil
2 T tomato paste
1 cup wine or broth for deglazing
1 28 oz can whole plum tomatoes
1 bottle of clam juice or shrimp broth; see note
Approx. 1 cup chicken broth, depending on thickness of broth
1 lb mussels or clams
1 lb shrimp or crab or both
1 lb skinless while fish cut into 1 inch chunks
¼ cup finely chopped fresh flat leaved parsley
3 T finely chopped fresh basil

Sour dough bread for serving

1. Cook onions, fennel, garlic, potatoes if using, bay leaf, oregano, pepper flakes, salt and pepper in oil in a heavy 8 quarts pan over medium heat, stirring, about 5 minutes. Add green bell pepper and tomato paste and cook, stirring for 1 minute. Add deglazing liquid and boil until reduced by half. Add tomatoes with their juices, clam juice, and broth. Simmer 30 minutes, Season with salt and pepper.
2. Add mussels or clams and simmer until open. Transfer open bivalves to a bowl with tongs or a slotted spoon.
3. Lightly season fish and shrimp with salt and pepper, and add to stew. Simmer, covered until cooked through, about 5 minutes.
4. Discard bay leaves and return bivalves to pan, simmer until they are warm. Stir in parsley and basil.
5. Serve with warm sour dough bread.

 
Note: Clam juice can be replaced with shrimp broth: remove shells from shrimp as you are cleaning them. Place the shells in a dry pan over medium heat, cooking and stirring until they are pink and fragrant. Add 2 cups water and simmer 20 minutes. Strain out shells. 

This is delicious. I compiled it from several sources and changed some of the amounts of ingredients used. If you want a spicier broth, sprinkle in some red pepper flakes. 
Clams in Ginger Miso Broth
24 small fresh Manilla clams
2 cups water plus more for soaking
¼ cup cornmeal
1 thumb size piece of fresh ginger, minced
1 large clove of garlic, minced
1 ½ tsp white miso paste
1 tsp low sodium soy sauce
1 large scallion, thinly sliced
Handful of cilantro leaves, torn
1 tsp avocado oil

1. Fill a medium bowl with cold water and sprinkle cornmeal over the top. Gently slide the claims into the bowl and let rest in the refrigerator for 2 hours. The clams will spit out impurities and excess salt. Rinse clams in cold water and gently scrub shells with a vegetable brush. Throw away any clams that have opened.
2. In a large pot or high sided pan, heat oil over medium heat and add ginger and garlic. Cook, stirring often, until fragrant, about 1 to 2 minutes. Add miso paste and soy sauce. Stir to combine. Add 2 cups of water and the clams. Cover and cook until all the clams have opened. Do not overcook.
3. Sprinkle scallion and cilantro leaves over the top of the broth and serve immediately.

This is what I cook when it is a little cold outside, I want something simple and here’s not much in the fridge or pantry. It presents well and is very elegant. I have served it to guests. Its also good with female friends and wine. Or with a romantic partner…and wine…
This really isn’t a recipe. It’s a list of ingredients. It can be divided or multiplied easily.
Angel hair pasta cooked to al dente
Thinly sliced onion caramelized until brown and beautiful in a mixture of olive oil and butter
Truffle oil
Pasta water if you need it
Olive oil if you need more oil and don’t want to “over truffle” your pasta
Salt and pepper to taste
Shaved Parmesan or Pecorino cheese
Chopped parsley to garnish
If instructions are needed: toss the cooked pasta with the caramelized onions, truffle oil, olive oil if needed, a little pasta water if needed, salt and pepper to taste. Sprinkle with cheese and parsley. Serve. Enjoy.
I’m hungry.

This is one of  my favorite meals. The recipe was inspired by an appetizer we ate at Ivar's restaurant in Mulkilteo Washington. I serve it with sushi rice and stir fried veggies.
Fresh Ahi steak, cut into 4 squares. I cut the steak into squares because it is easier to turn them after searing, and because the slices I make after cooking come out more uniform.
Glaze: 
1/2 cup honey
1/4 cup fresh orange juice
4 tsp. lemon rind
2 tsp. lime rind
1 1/2 tsp shiracha
Combine glaze ingredients in a small sauce pan over low heat and cook until it thickens. Cool.
Sear Ahi over very high heat. Slice and drizzle with glaze.

Uncooked red bell pepper sauce
This is really yummy. It tastes fresh and is delicious over grilled fish, mashed potatoes, hummus, just about anything you can think of.
½ jar of fire roasted red bell peppers plus about a tablespoon of liquid from the jar
¼ cup of fresh lime juice
1 or 2 garlic cloves roughly chopped (I have been thinking about using roasted garlic in this recipe)
1/4 cup olive oil (I like Mission Olive Oil from the Olive Press in Sonoma)
A few sprinkles of red pepper flakes
A couple drops (or more) sriracha 
Salt and freshly ground black pepper to taste
Put all ingredients in a blender and whir until combined.
Not for my lovely sister-in-law who can’t eat bell peppers – actually any peppers, and is afraid of eating at my house!

Marc and I were in Phoenix last fall and stayed downtown at the Found:RE hotel. It is a beautiful property and has a fantastic restaurant. I ate a beet salad there and below is my version. Enjoy!
​3 large or 4 small beets, any color
1/3 cup thinly sliced red onion
¼ cup toasted pistachios
4 cups arugula
Dressing:
¼ cup while balsamic vinegar
¼ cup blood orange juice (other orange juice works, but the blood orange juice adds a great flavor)
1 tsp agave nectar
1 T diced shallots
¼ cup avocado oil
Salt and pepper to taste
Olive oil for cooking
Note: this makes more dressing than you need – it will keep in the refrigerator, or reduce the amounts of vinegar, oil, and orange juice. You can also play with the ratios. I’m not sure they are perfect.
Serves 4

1. Cut the top and bottom off the beets and place them on a baking sheet. Drizzle olive oil over the beets and bake in a 400 degree oven until fork-tender – about 30 to 45 minutes depending on the size of the beets. Let cool, peel and cut in a 1-inch dice.
2. Shell and toast pistachios in a dry skillet until fragrant. Cool.
3. Make dressing: assemble dressing ingredients and whisk. If you don’t like raw shallots (I don’t), you can cook them in a little olive oil until translucent. If you do so, reduce the amount of avocado oil in the dressing.
4. Assemble salad and drizzle with dressing.
5. If desired, shaved Manchego cheese would be good on this salad.