Made With Love

If there's one thing I learned amidst the dizzying yet important elements of Ayurveda and nutrition is that anything made with love at home energetically trumps anything from the finest restaurant, even if it's organic. Actually, I've picked up a bunch of things during this weekend's workshop with the very knowledgable Ayurveda and yoga teacher, Maria Garre. But, I'm not going into specifics as I'm blogging about tonight's dinner recipe: Grilled Flounder Pita Pockets with Sriracha-spiked Sweet Yogurt and Garlic Dipping Sauce.

Absolutely easy to make. I recently purchased a non-stick grill pan so it's been a breeze to get things out the kitchen. If you don't have a grill, no problem—pan-frying in olive oil works just fine (you just won't get those pretty grill marks!). Note: The recipe may look long, but believe me, it's pretty quick and easy—I'd say ready in under 30 minutes.

INGREDIENTS & DIRECTIONS

3-4 flounder fillets

4 small pita pockets

lettuce sliced into strips

Dutch edam or any hard cheese, cut into sticks

sliced onion and/or cucumber, optional

Rub for the fish:

salt and pepper

dried thyme

paprika

turmeric

olive oil

• Rinse and pat the fish fillets dry and proceed to season each with the above spices and drizzle with olive oil. With clean hands, 'massage' the flavors in.

• Cook one side on medium-high heat. After two to three minutes, flip and lower heat to medium. While the first side is cooking, combine the following in a small bowl:

pinch of salt and pepper

juice of half a lemon

1 tsp maple syrup

a splash of orange juice

drizzle of olive oil

• Use the above concoction to brush the fillets on the cooked side. Repeat on the other side. This keeps the fish moist (and shiny) and gives a subtle sweetness that complements the savory spices.

• Once fish is done, set aside on a plate. Wipe grill clean with a damp paper towel, and warm the pitas; turning them once or twice and lowering the heat if necessary.

• This is my favorite part of the recipe: Use the leftover liquid marinade that you brushed the fish with for the dipping sauce, and add the following:

3 heaping spoonfuls of plain yogurt

1 minced garlic clove (or garlic powder, to taste)

squirt of Sriracha hot sauce

• Mix well and transfer into a small bowl. Add more Sriracha if desired. Swirl and marble it in for extra prettiness!

• Slice each pita on one side to open up the 'pocket' and fill each one with the cheese, fish, lettuce, and onions/cucumbers (if using the latter—I didn't, for these). Serve the sauce on the side and drizzle on every bite as you eat. Enjoy!