Fishcakes are always tasty, but the smoky poblanos add a new flavor dimension to these.
I just love the combo of white fish and spicy sausage. Served with a helping of hearty lentils, this dish is incredibly satisfying.
Bay State Fish CSA share, meet my spice cabinet!
Recipe adapted from epicurious and suggested by the Cape Cod Fish Share newsletter.
A standard fishcake recipe with panko, spices, and herbs.
Ingredients 1 large cod filet 3/4 cup unsweetened coconut flakes 2 tablespoons coconut flour 1 egg, beaten coconut oil for […]
This dish was the best way that I have ever had salmon prepared. It’s zesty and flavorful, has a great […]
What this dish lacks in color it certainly makes up for in flavor and aroma. A little salty chicken broth, […]
So the title of this dish may not seem so catchy, but the flavor is great! By using both the […]
While out marketing a few days ago I came across three nice-looking tuna steaks, so I picked them up. In […]
I am frequently surprised by the fact that I’m not yet sick of eating hearty winter greens. It’s true, I’m […]
Ingredients 1 1/2 pints fresh ripe strawberries, washed, stemmed, hulled and cut into eighths 1 avocado, peeled and diced 2 […]
Cilantro-Lime Salsa 2 medium tomatoes, diced 1 green pepper, diced 1/2 red onion, diced 1/2 bunch cilantro, finely minced juice […]
Ingredients 2 swordfish steaks, ~6 oz each 1/2 cup bread crumbs 1/2 cup grated Parmesan and Romano cheese 1 teaspoon […]
Ingredients 1 pound spinach, trimmed 1/4 cup butter 2 garlic cloves 3 tablespoons grated fresh ginger root 1 tablespoon cumin […]