This preparation works fabulously not only for sole but for most white fish and salmon. And when you start with super fresh fish, you really can get away with just a little salt and some finishing lemon juice for pizzazz. Thicker fish (like salmon or halibut) might need to be cut appropriately for cooking ease – feel free to ask us to help you with  that and we can get you pan-ready! We also carry two spice blends at the shop that are locally made and have just the good stuff if you want a little more flavor. Ask us for a sample of our B.

This recipe has all sorts of goodness in it. The two main ingredients are bona fied superfoods,  and everything else can lay substantial claim to health benefits also. Using raw, local honey  gives you not only a touch of sweetness, but also a dab of vitamins, antioxidants and that steady eddie blood sugar level we’re shooting for to keep our hearts healthy and our ankles slender.   And yes, it’s delicious!   For the salmon, we’re looking for boneless, skinless cuts that are about an inch wide. (We can prepare thes.

Lobster rolls just sound like a good idea and it’s even more fun when you pronounce them “lobstah” rolls like the Maine folk do.  Fresh fat chunks of lobster meat mixed gently with a light, creamy flavorful sauce… all tucked nicely into a toasty bun…yes, please!  We made three nice dinner portions out of two cooked lobster (boiled – and we can do this for you if you call in the morning!).  It was luxuriously rich, so plan for a green salad or some sort of light vegetable for a side dish.   ½ cup mayo.

Salmoriglio sauce is a traditional Sicilian sauce for fresh fish that really seems like it should have been in my life sooner.  Made with a blend of olive oil, lemon juice, garlic and herbs… I threw in Jim and Mary have this nice Sicilian white available next door at The Wine Loft. a few capers for a bit more flavor and thought it turned out incredible.  Serve it over fresh grilled local tuna with some bread and a Sicilian white wine and you’ll feel like you’re practically in Italy.  That’s amore!   S.

This recipe, even at full strength, is only mid-range on the spiciness scale. If you don’t like spicy things or have little ones that don’t like a bit of heat – just back off the cayenne a bit. The other ingredients will stand alone and the shrimp will still be fabulous.  Also – you could easily roast these shrimp in the oven at 400 for about 10 minutes, (if the weather takes a turn on us).   serves 2-3 for dinner 1 pound wild Mexican white prawns 3 cloves garlic, minced ½ tsp coarse sea salt (or just a generous .

Let me just start by saying – this recipe is ridiculously good.  The smoky woody flavors from the cedar plank mixed with the herby garlicy lemony butter… all on top of some of the best fish on the planet – SO good.    For the special this week I made up a big batch of the butter using fresh tarragon, fresh baby dill, fresh lemon juice, garlic and organic butter.  We’ve got heaping spoonfuls of the stuff in a 2oz tub available for a dollar if you’d like to keep things super simple.  If you’d like to .

This ‘salad’ is more like an all-in-one meal and it’s crazy tasty.  Filling, with a greek flavor and a garlicky dressing that compliments the individual ingredients.  YUM.  If you’re lucky there will be leftovers for lunch the next day!   ingredients 2 cups couscous 2 cups water ¼ pound (10-12) kalamata olives, pitted and rough chopped Small handful of fresh basil leaves 1 cup feta, crumbled 1 cup cubed fresh cucumber 1 pound fresh salad shrimp   dressing ½ cup olive oil 2 T apple cider vinegar 1 heaping .

Candy Stack Judging by the amount of people who finish it off in their car on the way home or take it up to the mountain for a snowboarding trip snack, a ‘recipe’ for candy is definitely not required.  You can pretty much just eat it.  Sometimes I like to play with textures and flavor combinations though, so if you’d like to do more than toss a few crackers on the side we’ve got a nice quick idea to fancy it up!   1 organic green apple small block firm white cheese (I like to use a sharp, aged cheese for max.

These are too much fun.  Too.  Much.  Fun! Well, hello there Mr. Sandwich!   ingredients ~3 oz crab meat per sandwich ~Thousand Island dressing ~slicing tomato avocado ~butter croissants ~bacon (or lox if you’re not a bacon fan!) ~small pack of strawberries ~small pack of baby carrots ~cream cheese ~small can of sliced olives ~toothpicks   Okay, start with the eyeballs.  These are tasty so you might want an extra one or two to eat while you’re constructing the sandwich.  Just in case… I used a ¼ .

I was reading a recipe for an easy chicken cordon bleu from one of my favorite food bloggers and the sauce sounded so good that I was momentarily sad that I don’t really like chicken.  But wait!  How about making it with cod instead??  Yes!  Excellent idea.  (And the sauce turned out lovely!)   serves 2 for dinner about a pound of fresh true cod 6 slices of lox 3 slices of swiss cheese Cut the thick end off and layer, roll the thinner end! salt and pepper ¼ cup panko breadcrumbs   Lay out your cod pieces and evalu.