When the temperature rises, I tend to avoid heavy dishes. The heat and humidity has me craving light and bright meals. Thankfully the culinary team at the luxury ecolodge Origins, which is nestled in the northern rainforest of Costa Rica, shared with me their recipe for Sea Bass with Ratatouille and Sauce Vierge. Sauce Vierge, also known as virgin sauce, is an easy French sauce that requires no cooking, but instead a simple tossing of ingredients in a bowl. The steamed sea bass and ratatouille makes for a nice warm weather entrée that checks all of the boxes. Since the recipe yields 5 portions, you can serve it at
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