I love a classic salad, and this Nicoise salad certainly qualifies. It’s an easy dish that has many variations, which means you can adjust ingredients to suit individual taste buds. This version comes with a shallot vinaigrette which complements the flavors wonderfully. The origin of Nicoise salad? Let’s explore: Salade niçoise (French pronunciation: [niˈswaz]), is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, olives and anchovies or tuna, dressed with olive oil. It has been popular worldwide since the early 20th century, and has been prepared and discussed by many chefs.
I love salmon, and typically have a simple filet with a squeeze of lemon and green vegetable. But sometimes there are leftovers. And somehow, re-heating the filet is not the same. What to do? Salmon patties! As I’ve mentioned before, I am part of a salmon CSA from Sitka Salmon Shares , which guarantees I’m regularly eating healthy and reaping the benefits (hello Omega-3 fatty acids!). And just as regularly dealing with leftovers. Getting my salmon directly from Alaska ensures that it is wild-catch and sustainably harvested, supporting independent families, similar to small family farms that contribute to vegetable CSAs.
(Playoff-worthy shrimp appetizer) This is the final week of the football season and I have loved doing an appetizer each week of the season. During these playoff weeks we expect our teams to “up their game” so our appetizers should follow suit! And for me, I’m going big with small: a shrimp appetizer! Now, you could just stick with cooked shrimp and cocktail sauce, a perennial favorite. But for playoff-worthy appetizers you can produce a snack with lots of wow and little work. The best kind 😏. I found this recipe at Taste of Home and – so easy! Start
Sometimes, an appetizer is just a different way of presenting favorites. Tuna, a fish food favorite (say that fast five times!) and the deliciously sour crunch of a pickle make a fast and easy tuna boat that will sail through the shoals of just about anyone’s tastes. And, if you tack carefully, you can make a tuna salad that will navigate your nutritional goals. Using water-packed tuna and low-fat mayonnaise, you’ll find smooth sailing and low calories. Greek yogurt boosts protein. And, the choice of full-fat, low-fat or no-fat Greek yogurt give you the opportunity to ratchet up or down
Today’s recipe for Salmon Dip includes a small lesson in French that I learned while making this. I thought I’d share it with you. No, you don’t have to wear Coco Chanel or Dior while making this, but – why not? This recipe for a classy salmon appetizer is so simple you actually could wear your best. Perfect for the holidays when you get caught short and have to quickly improvise. Many salmon dips use smoked salmon, which is very popular. This one, from saveur.com, uses baked salmon, which I think gives it a fresher taste. Comme ci, comme ca
I’m a big fan of tuna salad, but when I want something different and lighter, Tuna and Bean Salad is a great option. This is a modified version of one found on nytimes.com. It uses tuna and white beans to deliver a healthy protein boost. And, the dressing enhances a light lemon flavor without adding tons of calories. The result is a salad that’s less than 150 calories, for one serving. And that’s perfect for lunch. Especially if eaten with some salad greens. Feeling hungry? Just have it all! The whole bowl is still under 300 calories and if you
July 24 is National Tequila Day. I’m sure everyone is looking for creative ways to celebrate. A margarita is an obvious choice, especially delicious in slushee form on a hot summer day. But don’t stop there! Since you already have tequila on hand, make some grilled margarita shrimp. Yes, there is such a thing and it’s delish! Also very simple. I originally found this recipe on Allrecipes.com. To start, marinate the shrimp in a mix of tequila and lime juice (sounds like a margarita to me!) as well as some Mexican-y spices. This step needs at least 30 minutes but
Sometimes the mood for shrimp hits, but not the mood for making it. This recipe from skinnytaste.com satisfies both those needs by using pre-cooked shrimp to throw together a wonderful and healthy Lime Shrimp and Avocado Salad. The tastes of this salad remind me of ceviche, which is essentially raw fish cured in citrus juices. Ceviche is delicious, but sometimes the mental image of raw fish might spoil it for some. In this salad, the shrimp is already cooked, which makes it a perfect compromise. It takes very little time to assemble, and in the case of a rare leftover