Recipes for the Seasons Summer Grilled Octopus Serves 4 1 lb. octopus, cleaned 1 C white wine 3 cloves garlic, smashed 2 lemons, quartered 6 baby artichokes, cleaned, halved, & steamed until tender Olive oil for frying ½ C preserved lemon 2 C frisée lettuce 1/3 C lemon-avocado oil Salt & pepper to taste Harissa sauce (optional) Simmer octopus in white wine, garlic, one chopped lemon, and enough water to cover for approximately one hour (or until tender). Drain and cool. Brush with one tablespoon of lemon-avocado oil; grill until slightly charred (four minutes per side). Slice and reserve. In batches, fry artichoke halves in hot oil; drain. Squeeze one lemon over artichokes and season with salt and pepper. Arrange equal portions of octopus, artichokes, preserved lemon, and frisée on plates; drizzle with remaining lemonavocado oil. Garnish with Harissa sauce (optional). Banana LeafWrapped Fish Serves 4 4 pieces of fish 4 pieces banana leaf, with twine for tying 3.5 oz. Shiitake mushrooms, sliced & sautéed 3.5 oz. Matsutake mushrooms, sautéed ¼ C green onions, chopped 1 tsp. kosher salt ½ tsp. pepper 1 Tbsp. lemongrass, chopped 1 Tbsp. garlic, chopped 2 Tbsp. dark soy sauce 1 Tbsp. sesame oil 2 Tbsp. rice wine vinegar 1 tsp. black sesame seeds ½ tsp. red pepper flakes Place fish in the center of a banana leaf square; season with salt and pepper. Wrap and tie each package. Steam for 20 minutes. Combine lemongrass, garlic, soy sauce, sesame oil, rice wine vinegar, sesame seeds, and red pepper flakes. Untie banana leaves and plate fish; drizzle with sauce. Top with sautéed mushrooms and green onions.