Sunchokes

  • Post Comments:0 Comments

Ingredients 1 pound Jerusalem artichokes (sunchokes) 2 table spoons olive oil  2 tablespoons dried thyme or Italian herbs 1 tablespoon minced garlic Directions Preheat oven to 350 degrees F (175…

Continue Reading Sunchokes

Easy grilled salmon kabobs

  • Post Comments:0 Comments

Ingredients 2 tsp dried oregano 2 tsp sesame seeds 1 tsp ground cumin 1 tsp kosher salt 1 1/2 lb skinless salmon fillet (preferably wild), cut into 1-inch pieces 3…

Continue Reading Easy grilled salmon kabobs

Ahi tuna poke bowl

  • Post Comments:0 Comments

Ingredients 1/2 lb sushi-grade ahi tuna 3 radishes, thinly sliced 1 avocado, cubed 1/3 cucumber, sliced 1/5 red onion, finely chopped 1 scallion, finely sliced sesame seeds, for garnish sea…

Continue Reading Ahi tuna poke bowl

Baked rainbow trout fillet

  • Post Comments:0 Comments

Ingredients 1 bunch of pencil thin asparagus, washed and tough ends trimmed 1 zucchini, sliced into 1/2 inch rounds 15 cherry or grap tomatoes, sliced in half, or 1 large…

Continue Reading Baked rainbow trout fillet

One-pan herbed tilapia and squash

  • Post Comments:0 Comments

Ingredients 1/2 tsp salt 1/4 tsp pepper 1 tsp rosemary 1/2 tsp oregano 1/2 tsp thyme 1/4 tsp sage 1/4 tsp garlic powder 1 TbSP  olive oil 1 zucchini, quartered…

Continue Reading One-pan herbed tilapia and squash

Peach and jalapeño-glazed salmon

  • Post Comments:0 Comments

Prep Time: 5, Cook Time: 10 Ingredients 1 lb salmon filets 2 Tbsp peach preserves (no added sugar) 1 Tbsp olive oil Juice of 1/2 lime 1 large jalapeno, sliced Salt,…

Continue Reading Peach and jalapeño-glazed salmon

Sweet potato and beef hash

  • Post Comments:0 Comments

Ingredients 3 cups sweet potatoes, cubed 1 medium yellow onion, chopped 1 Tbsp taco seasoning ¼ cup water 1 Tbsp canola oil 3 Tbsp  Greek yogurt 1 tsp hot pepper…

Continue Reading Sweet potato and beef hash