With bright purple cabbage, one look at this dish is like sunshine on a rainy day. Filled with tender and flaky fish, crunchy cabbage and avocado cream, one bite of these tacos will have you reminiscing of ocean- or lake-front dining. Celebrate Cinco de Mayo by pairing these tacos with black beans, chips and salsa, and margaritas.
Ingredients: 4 cups purple cabbage, shredded ¼ cup cilantro leaves, chopped The juice of 2 limes, divided salt 1 small avocado, pit removed 1 cup plain, light Greek yogurt 1 ½ pounds white fish like cod, haddock or halibut 1 tablespoon olive oil 1 teaspoon ground chipotle pepper ½ teaspoon ground black pepper 12 flour or corn tortillas ⅓ cup Cotija cheese, crumbled
In a medium bowl, combine cabbage, cilantro, half of the lime juice and a pinch of salt. Stir until evenly coated and set aside.
With a spoon, scoop inside of avocado from the outer shell and place in a food processor. Add yogurt and a pinch salt, and process until smooth. Refrigerate until ready to serve.
Prepare an outdoor grill to medium-high heat. Brush fish with olive oil and season with chipotle pepper, black pepper and pinch of salt. Grill fish until opaque, about 4 to 5 minutes per side. Remove from grill and flake into large chunks with a fork. Drizzle fish with remaining lime juice.
Place tortillas on the grill for about 30 seconds on each side, until light grill marks appear. Remove from grill and place an equal amount of fish in each tortilla. Top with cabbage, avocado cream and cojita cheese.
Fish, shrimp, beans and pesto make the most delectable combination in this heavenly bowl of soup that will have you reaching for leftovers. Go ahead, it is comfort food with a conscience packed with three types of lean protein and juicy tomatoes. When basil is in season and my CSA box is full of this aromatic green goodness, I make batches of pesto and freeze tablespoon-size portions using mini-muffin tins. I store them in a freezer-safe container and enjoy during winter months in recipes like this. Don’t have fresh pesto on hand? Store-bought pesto will also work well and taste delicious in this dish.
Ingredients: 2 ounces pancetta, diced 1 onion, peeled and diced 2 cloves garlic, minced 1 (14 ounce) can no salt added diced tomatoes 4 cups vegetable broth 8 ounces any firm white fish, such as cod or halibut, cut into bite-size cubes 8 ounces peeled and deveined shrimp 1 (15 ounce) can no salt added cannellini beans ½ teaspoon salt ½ teaspoon black pepper 2 tablespoons pesto
Heat a large stock pot over medium heat. Add pancetta and cook until brown and crispy, stirring occasionally. Remove pancetta with a slotted spatula and place on a paper towel-lined plate.
Add onion to the stock pot and sauté, stirring occasionally for about 5 minutes until translucent. Add the garlic and cook for another minute until fragrant.
Add the tomatoes and vegetable broth to the stock pot and increase heat to medium high. Bring to a gentle boil.
Reduce heat to medium low and add the fish and seafood to the soup. Cover and simmer for about five minutes.
Remove lid and add beans, pancetta, salt, pepper and pesto to the soup, stirring to combine. Cook for two to three additional minutes and serve.
I created this recipe while on vacation using fresh seafood from a coastal fish market. I have enjoyed this dish back at home with local bell peppers from my CSA share and the taste brings back wonderful memories from vacation. The tropical salsa and coconut rice also make a great pair for grilled pork chops and filet mignon if you want to serve a variety of options for your guests. Cheers to firing up the grill with your protein of choice as we enjoy the last couple of weeks of summer.
Ingredients: 2 cups white rice 2 (13.5 ounce) cans unsweetened, light coconut milk 2 tablespoons sugar ½ cup dried unsweetened coconut flakes 1 lime 8 (4 to 6 ounce) halibut steaks or cod filets 2 tablespoons olive oil, divided 1 teaspoon salt, divided ½ teaspoon ground white pepper 3 small or 2 medium bell peppers, any color 1 pineapple, peeled, cored and quartered 2 tablespoons cilantro, chopped
Bring coconut milk to a boil, add rice and reduce to low heat. Cover and simmer for about 20 minutes, until milk is absorbed and rice is tender. Add sugar and coconut flakes and stir to combine, allowing sugar to melt into the steamy rice.
Meanwhile, zest lime with a citrus zester or microplane grater. Brush halibut or cod with 1 tablespoon olive oil and season with ½ teaspoon salt, pepper and zest from lime. Set aside while preparing the tropical salsa.
Heat a grill to medium-high heat. Remove seeds from bell pepper and slice in half. Brush pineapple and bell pepper with remaining olive oil. Grill produce until light grill marks appear on both sides, about 5 minutes. Remove from grill and set aside until cool enough to touch.
Grill fish for about 4 minutes per side until the center is firm and opaque. Remove from the grill and cover with aluminum foil to keep warm.
Dice pineapple and bell pepper and place in a medium bowl. Juice lime over salsa and add cilantro and salt, stirring to combine. Serve fish over coconut rice and top with tropical salsa.
In less than 10 minutes, you can have a delicious plate of kohlrabi, bok choy, mushrooms and shrimp on the table with my easy stir fry recipe. Earthy mushrooms compliment the asian greens and kohlrabi in this low-sodium meal. For a vegetarian version, substitute tofu for the shrimp. For a gluten-free option or to amp up the veggies, go for cauliflower rice instead of brown rice. This meal for two can be doubled to serve four and if you can’t find kohlrabi with greens attached, just add more bok choy.
Ingredients: 1 medium kohlrabi bulb with leaves attached 1 medium or two small bok choy 2 teaspoons canola oil 1 teaspoon sesame oil 2 cloves garlic, minced 1 teaspoon fresh grated ginger 3.5 ounces oyster mushrooms, sliced 8 ounces raw shrimp, defrosted if frozen 2 teaspoons coconut aminos (gluten-free choice) or low-sodium soy sauce Brown rice, prepared
Remove leaves from kohlrabi bulb and roughly chop. Peel and dice kohlrabi bulb. Roughly chop bok choy, separating the light green stems from the darker top leaves. Set vegetables aside.
Heat oils in a wok or large skillet over medium-high heat. Add garlic and ginger and sauté for about 30 seconds, until fragrant. Add kohlrabi bulb and bok choy stems and sauté for 3 to 4 minutes, tossing with a spatula. Add kohlrabi and bok choy leaves and mushrooms. Continue cooking for 3 to 4 minutes, until vegetables are tender and leaves are wilted.
Push vegetables to the sides of the wok or skillet and place shrimp in the middle. Cook for about three minutes, flipping to cook both sides until shrimp are pink.
Add coconut aminos or soy sauce and stir to evenly coat and mix shrimp with vegetables. Serve over brown rice and sprinkle with a little more coconut aminos or low-sodium soy sauce if desired.
Firing up the grill is one of my favorite activities. I love it even more when I can cook my entire meal over the grill in a matter of minutes. I know, lettuce is not the first thing that comes to mind when you think of cooking out. However, this sweet and smokey salad with grilled radishes and scallops may become your favorite go-to dish. In less than 15 minutes, you will have a delicious meal for two that is perfect for enjoying on your patio with your favorite white wine. Cheers to fast and healthy seasonal meals.
Salad Ingredients: 8 large scallops 1 bunch radishes, trimmed and halved 2 tablespoons olive oil, divided ¼ teaspoon salt ¼ teaspoon pepper Zest of 1 lemon 1 head romaine lettuce
Salad Dressing Ingredients: Zest and juice of 1 navel orange 2 teaspoons fresh ginger, minced 1 tablespoon olive oil 2 teaspoons Dijon mustard
Brush scallops and radishes with half the olive oil and season with salt, pepper and lemon zest. Prepare a grill for medium-high heat. Grill scallops and radishes for 2 to 3 minutes per side, until scallops are cooked through and radishes are slightly tender.
Cut lettuce in half, leaving the core intact on both sides. Brush flat side with remaining olive oil. Place lettuce cut-side down on the grill and cook for about 5 minutes, until grill marks appear and lettuce is slightly wilted.
In a small bowl, whisk together salad dressing ingredients. Top each lettuce slice with half the scallops and radishes and drizzle with salad dressing.
Shrimp and grits are one of my favorite southern duos. This dish is often prepared with heavy cream and can take some time to make with slow cooking grits. I created this lighter, quick-cooking version, which is ideal for evenings when you want a delicious homemade meal in less than 15 minutes. Fast meals like this one free up time to enjoy beautiful spring evenings. Cheers to spending less time in the kitchen, while still making delicious and nutritious meals.
Ingredients: ½ cup quick cooking grits 1 tablespoon olive oil 2 cloves garlic, minced 1 bunch kale, thick stems removed and leaves coarsely chopped 12 large shrimp, peeled and deveined ¼ teaspoon salt ¼ ground black pepper 1 teaspoon lemon zest 2 tablespoons freshly squeezed lemon juice 1 roasted red bell pepper, diced ¼ cup Parmesan cheese, freshly grated 2 tablespoons half and half
Prepare grits according to package directions.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and sauté for about a minute, until fragrant. Add kale and continue cooking for about 2 minutes, until wilted. Add bell pepper and stir to combine.
Push kale and pepper mixture to the edges of the skillet, creating an empty space in the middle. Add shrimp to the center of the skillet and sprinkle with salt, pepper, lemon zest and juice. When shrimp becomes pink on the bottom, flip and continue cooking until both sides are pink and shrimp is cooked through. Stir vegetables and shrimp together to combine.
When grits are done cooking, remove from heat and add grated parmesan cheese and half and half. Stir until cheese is melted and grits are thick and creamy. Add grits to dinner plates and top with shrimp and kale mixture.
Growing up in the south, black-eyed peas were a staple in our house and they will always be one of my favorite vegetables. This dish brings back childhood memories of family potlucks with tables full of farm-fresh vegetables for supper and homemade pies for dessert. We might have had fried catfish with our field peas back then, but I’ve lighted things up with grilled tilapia. This succotash also pairs well with scallops, shrimp or any white fish of choice.
Ingredients: 2 tablespoons olive oil, divided 1 yellow onion, diced 3 cloves garlic, minced 1 green bell pepper, seeded and diced 2 cups cooked black-eyed peas or field peas, drained 1 cup frozen corn ½ teaspoon salt ½ teaspoon freshly ground black pepper 2 tablespoons chopped fresh chives 4 (6 ounce) tilapia fillets 1 teaspoon lemon pepper seasoning
Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add onion and sauté until translucent and fragrant. Add garlic and bell pepper and continue cooking a few more minutes until tender.
Add peas, corn, salt and pepper. Cook for a couple of minutes, and reduce heat to low to keep succotash warm while grilling tilapia.
Season tilapia fillets with lemon pepper seasoning and brush with remaining olive oil. Prepare grill for medium heat. Grill fish for 3 to 4 minutes per side, until fish flakes with a fork. Serve fish over succotash.
If you made my Spicy Sweet Potato Puree and have leftovers, this recipe will put them to good use. Don’t worry if you do not have leftovers, the puree is easy to make and will not add too much preparation to this easy recipe.
Pizza is one of my favorite foods and I love trying unique combinations like this one with sweet potatoes, spinach and shrimp, with a nice earthy balance of savory and sweet with a slight touch of heat.
Ingredients: 1 tablespoon olive oil 2 cloves garlic, minced ¾ pound cooked frozen medium shrimp, defrosted, tail and peel removed 1 bunch or carton of fresh baby spinach ¼ teaspoon salt ¼ teaspoon ground black pepper 1 pizza dough ball (about the size of a grapefruit) ¾ cup Spicy Sweet Potato Puree ½ cup shredded mozzarella cheese
Warm olive oil in a large skillet over medium-high heat. Add garlic and cook for one minute, until fragrant. Add shrimp and spinach to skillet and sauté for about 3 minutes, until spinach has wilted. Season with salt and pepper.
Roll or stretch (I alternate rolling and stretching) the pizza dough to a thin layer, about ⅛ inch thick and 12 to 14 inches in diameter.
Prepare the grill for medium-high, indirect heat. For a gas grill, leave one or two burners off and for a charcoal grill, place coals on one side and use the coal free side.
Place crust on the grill (a pizza peel comes handy here) and cook for about five minutes, until top of crust starts to bubble and light brown grill marks appear on the bottom of the crust.
Remove crust from grill. Spread Spicy Sweet Potato Puree on top of the cooked side of the crust. Add shrimp and spinach mixture and top with mozzarella cheese.
Return pizza to the grill and cook for about five minutes, until cheese has melted and bottom of crust has light brown grill marks. Remove from grill, slice and serve.
Enjoy the flavors of a stuffed baked potato with this dish, but with the velvety smoothness of mashed potatoes. These creamy spuds are topped with baked salmon, farm-fresh kale and crunchy bacon.
This meal has a beautiful plate presentation, perfect for entertaining. Turn it into an elegant appetizer by serving smaller portions in martini glasses. You could even make a mashed potato bar and let guests select from these topping and others, like pulled pork, roasted broccoli and smoked gouda.
Ingredients: 1 pound salmon filet, cut into 4 pieces 1 teaspoon dried oregano ½ teaspoon salt, divided ½ teaspoon ground white pepper, divided 1 lemon 4 medium potatoes 1 tablespoon butter ¼ cup skim or low-fat milk 1 tablespoon olive oil 1 large bunch kale 4 slices bacon, cooked and crumbled
Preheat oven to 375 degrees Fahrenheit. Season salmon with oregano, ⅛ teaspoon salt and pepper and place in a baking dish. Zest and juice lemon, drizzling both evenly on top of salmon. Cook for 15 to 20 minutes, until salmon is cooked through.
Leaving the skin on the potatoes, scrub well and cut into 2-inch pieces. Add potatoes in a large pot and add enough water to cover. Bring to a boil. Reduce heat to medium and cook for about 20 minutes, until fork tender.
Drain potatoes and return to the pot. Add butter, milk, ¼ teaspoon salt and pepper and mash to combine. With a hand mixer, blend until velvety smooth.
Remove stems from kale and roughly chop. Heat oil in a large skillet over medium-high heat, add kale and 2 tablespoons water. Sauté for 4 to 5 minutes, until wilted. Season with ⅛ teaspoon salt and pepper.
Scoop the mashed potatoes onto four plates and top each with equal amounts of sautéed kale. Remove skin from salmon and add a slice on top of potatoes and kale. Top with bacon crumbles and serve.
This is my go-to, refreshing appetizer or patio lunch on a hot afternoon or evening. If you keep your pantry and fridge stocked with tuna, olive tapenade and yogurt, you can whip up a quick batch of these whenever you have fresh cucumbers in your CSA or growing in your garden. I have enjoyed many delicious cucumbers from Sustainable Harvest Farm in my weekly produce share this summer and this has been one of my favorite ways to enjoy them.
Ingredients: 1 (4 ounce) can solid white, no salt-added, Albacore tuna in water 2 tablespoons plain non-fat Greek yogurt 2 tablespoons mayonnaise 2 tablespoons olive tapenade ¼ teaspoon salt 1 large cucumbers, sliced
Drain tuna and flake with a fork in a medium bowl.
Add yogurt, mayonnaise, olive tapenade and salt. Stir to evenly combine.
Use a small ice cream scoop or spoon to add dollops of tuna salad on each slice of cucumber.