Since getting pregnant, I have found myself eating a tin of smoked oysters almost every morning, soon after waking up before making a more complete breakfast. It’s a fast, easy way to get a dose of quality protein, omega-3 fatty acid, iron, and more.
Even before the pregnancy, we kept smoked oysters on hand at all times. In fact, we have them on automatic delivery every other month via Amazon’s Subscribe & Save. It’s great because we don’t have to think about finding them at a store and we get a discount! We recommend you consider signing up for it (whether for the oysters or another one of your favorite go-to items).
Perhaps, though, eating smoked oysters out of the tin does not appeal to you. You might enjoy them in a salad, like this one, or you might like a savory but light appetizer to share with friends. This pâté recipe is quick and easy, and it looks super fancy. We hope you will enjoy it!
We had some beautiful spring, almost summer-like, weather a couple of weeks ago. It inspired me to make a light and refreshing meal. We happened to have Mahi-Mahi filets and a lime in the refrigerator, and I realized they would be a perfect pairing.
Fish and citrus are generally a great combination, and this recipe did not disappoint. Poaching allowed me to gently cook the fish without needing to watch it carefully. The result was a perfectly cooked, bright and delicious meal that I served with a side of mixed greens. As the weather continues to warm up, we hope you’ll enjoy this recipe as much as we did. I think it will become a regular on our weekly meals as we move into summer!
This sardine and scallion salad is inspired by a local business owner and chef in the town where I grew up: Sheboygan, Wisconsin. A woman named Toy was famous for her international grocery store, restaurant, and very popular cooking classes. She was generous with many of her recipes, but kept a few ‘up her sleeve’ that nobody could seem to wrangle from her.
This salad is one my mom recreated during Easter weekend, almost entirely from memory. It has some reminiscences of a Thai fish salad, as I attempted to reverse engineer the recipe through Google, and is a nice change of pace from your more traditional tuna or chicken salad. We hope you’ll enjoy!
Brent recently bought a case smoked oysters because they are super nutrient dense. He ate them for breakfast one morning but I didn’t think I would enjoy them plain like that. As it turned out, they are pretty delicious on their own.
Still, I wanted to find a way to use them in a more palatable way. Smoked oysters are super savory. So, I perused the produce aisle in the grocery store looking for things to balance them with bright, refreshing flavors. Enjoy this salad on it’s own or with a side of steak!
Growing up, my parents either cooked or took us out to dinner for fish nearly every Friday night. I did not like fish. I loved shellfish (shrimp, lobster, crab), but regular fish was always so… fishy. Still, my parents insisted. I would eat as little of the fish as possible, choosing to fill up on vegetables and rice or bread.
Sometime in high school, I started enjoying salmon and, since meeting Brent, I’ve sampled different kinds of fish at restaurants and we have created quite a few fish recipes. My palate has certainly grown and I actually enjoy some preparations of fish now! Some of my favorites are our basil salmon burgers, cod fritters, and grilled swordfish.
This particular recipe is super easy and ready in just about 30 minutes. It’s perfect for a quick and no-hassel dinner after a long day at the office. Pair it with some sautéed spinach, steamed broccoli, or other vegetables!