It’s really hard to go wrong with fish tacos, and there has to be 101 ways to make them. We’ve gone from full breading to cheese, to sour cream and back again to fruit salsa. I really can’t say that I’ve ever met a fish taco I didn’t like, but we have sort of refined our tastes over the years. These days we go for more punches of flavor that lean toward This is one of our previously published fish tacos – complete with homemade salsa and a compound sour cream. authentic Mexican s.
This plate is what you might call verdant – very green! It’s also super tasty, easy to prepare and bursting with seasonal awesomeness. Winner! serves 2-3 for dinner 1 bunch asparagus 12 to 16oz halibut olive oil salt pepper 1 clove garlic 1/2 bunch cilantro 1/2 lime 1/4 cup olive oil 1/2 jalapeño pepper Turn your oven on to 400 and rinse your asparagus. Trim the ends off and discard, then cut the remaining stalks into 2 -3 pieces. Toss with olive oil and sprinkle with salt and pepper. On a foil lined cookie sheet, .
So I’m not sure what the difference is between a casserole and a cassoulet, (something to do with meat and white beans, so… check and check!) but the cassoulet sounds much fancier and this dish really wants to be fancy! It’s got all sorts of flavors and textures going on and it’s simple and hearty and healthy all at the same time. There’s some chopping involved, but nothing too crazy and it’s well worth the effort. serves 3 for dinner 1T olive oil 2 carrots, peeled and chopped .
So there are two schools of thought when cooking squid. You either want to cook it for just a moment or long enough so that it has plenty of time to return to “tender”. You want to shoot for 60 seconds, *or* 30 minutes…. and anything in between is ill advised unless you’re wanting a jaw workout. When making fried calamari you’re after that 60 second (or less) sweet spot where the squid and coating is just cooked and not overcooked. It can take a little practice, but it’s fairly simple so give it a sho.
Shrimp cocktails are usually featured in the ‘appetizer’ portion of a menu or a cookbook. *This* shrimp cocktail could easily hold down a place as an entree. It’s chunky, filling, fancy and completely over-the-top delicious. Scoop it into little shot-sized glasses if youwant to serve this as a mini dish, or serve it in a bowl with a side of tortilla chips for a meal. Whatever you choose, you’ll be deliciously happy and looking for maybe just one more shrimp… serves 2 for dinner, 6-8 for appetizers &nb.
So yes, this traditional tuna dish is not cooked, but if you are a sushi fan or an adventurous eater there is nothing better. The flavors and textures of basic poke (pronounced poe-kay) are simply superb and guaranteed to get you out of a winter funk faster than you can say “macadamia”. The wakame seaweed is optional (as are the red pepper flakes) but they do have it at the co-op in the bulk bins and it’s full of vitamins and minerals. The cost is something like $65/lb., but you really only need about a dollar’s w.
If you’ve ever had a meal at the chain restaurant known as The Outback Steakhouse, you’ve probably heard of their ‘blooming onion’. It’s a large sweet onion that’s sliced and sort of fanned open like a flower, then breaded and deep fried. Perfectly delicious, and perfectly awful for the health and wellness of a basic human (almost 2K calories and 160g fat per onion – yeeikes!) But – when Tony came up with the idea of a ‘blooming salmon‘ last week I thought it sounded genius. It.
One of our customers came in yesterday talking about a ‘crab and poblano soup’ that he was going to make for his mom’s birthday and it sounded SO good that I thought about it all afternoon. And then I thought about clams. And poblanos and sweet pepper and polenta… (oh my!) One thing led to another and all of a sudden I was trying out a new recipe on Sailor and her unsuspecting friend who came over after school to work on spelling words. Friend said ‘what’s for dinner?’ and my daughter told her .
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.