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Blackened Fish Tacos with Red Cabbage & Avocado Crema

Blackened Fish Tacos with Red Cabbage & Avocado Crema

Ya’ll, these are the best tacos I’ve created yet. While I used salmon, you can use any fish you like. I like salmon mostly because it tastes amazing to me, but also because it’s rich in Omega-3 fats which help to reduce inflammation in the body....
Grilled Salmon with Grilled Lemon Chimichurri

Grilled Salmon with Grilled Lemon Chimichurri

This month’s Recipe Redux is challenging its members to grab a book and cook something from page 42 (or 142) in honor of the Redux’s 42 month existence! I’ve been with the Recipe Redux for about 24 of those months and the challenges have been a...
Risotto with Peas and Parm

Risotto with Peas and Parm

Made with an Italian short grain rice known as Arborio, risotto is a nice change from other grains. It’s high starch content creates a creamy consistency when cooked while slowly adding stock. Unfortunately, arborio rice lacks any kind of noteworthy nutrition....
Farro with Asparagus, Peas & Mushrooms

Farro with Asparagus, Peas & Mushrooms

With other vegetables, that is. This time, my farro meshed quite well with some asparagus, mushrooms and peas. It also enjoyed being surrounded by a scarf of raw mustard greens, and being lightly sprinkled with some freshly grated Parmigiano Reggiano. Interesting...
Salmon with a Raspberry Balsamic Reduction

Salmon with a Raspberry Balsamic Reduction

Salmon is my favorite fish by far. In addition to its heart healthy fat profile and its beautiful orange color, Salmon is a mighty fish, able to swim hundreds of miles upstream fighting against strong currents. Its strength makes me feel strong. The majority of the...