This meal was fabulous, but by far the best part of it was watching my beautiful nearly 9 month old house some salmon! This kid loves her fish! It really is incredible watching your little baby pick through the food on her tray to find the bits of salmon. She never ceases to amaze me!
This meal was super easy to grow together. I served it with a side of sautéed kale and it was super packed with nutrients!
When you have great ingredients, any salad instantly becomes better! Keeping with the theme of trying to keep up with my garden. This was a super easy and delicious side dish to our dinner tonight. Make sure to make the tomatoes and cucumbers in advance, but wait on the cucumbers so that they don’t turn brown.
1 large tomato
10 basil leaves – finely chopped
1 Tbsp. lemon juice
1 Tbsp. olive oil
Salt & pepper to taste
1. At least one hour prior to serving, chop tomato and avocado. Mix in a medium bowl with the lemon juice, olive oil, and basil. Stir, cover and refrigerate.
2. When ready to serve, peel and chop avocado and mix in with salt and pepper to taste.
I am a Daddy’s girl, and a day out on his boat with him makes me a happy camper! I have been consumed by wedding planning details (8 days, eek), and a day out on the water was just what I needed! We only caught one fish (ok, HE caught the only fish), but that is dinner for tonight! Can’t get fresher than that!
I am using fluke for this recipe, but if you can’t find it, any filet of white fish would work. You could use flounder, tilapia, or sole.
2 large filets of fluke
1/4 cup sundried tomatoes
5 leaves fresh basil
1 clove garlic
2 Tbsp. olive oil
1/2 cup walnuts
Salt & pepper to taste
1. Preheat oven to 400 degrees.
2. In a food processor, chop the walnuts until they form chunky crumbs. Transfer to a plate.
3. Rinse out food processor, add sundried tomatoes, basil, garlic, olive oil, and salt and pepper. Blend until it forms a paste.
4. Coat each filet with sundried tomato paste then coat with walnuts. Place on baking sheet.
5. Bake for 12-15 minutes until walnuts begin to brown.
Serve with a fresh tomato salad from the garden!
I posted my Lemon Berry Spa Water this morning, and sure enough, the entire pitcher is gone before dinner! That can only mean one thing… Try another flavor and make another batch!
10 leaves basil
1 cup watermelon chunks
1. Crumple the basil leaves in your hands to release their flavor and add to a big pitcher.
2. Add watermelon and then fill with water.
3. Refrigerate until ice cold and enjoy!
I can’t even claim this is a “recipe”, but hopefully it is a great suggestion for a combination that you may not have thought of!
Having a garden outside my door has been an exciting new adventure for me! My morning started off by walking outside to assess what needs to be eaten. I picked our first round of broccoli already, and it is time to pick the secondary shoots. The herbs are finally ready to use as well. I couldn’t think of any way to possibly combine broccoli and basil and then it hit me over the head. Thai basil stir fry, duh!
1 pound chicken breast cut into strips
1 head broccoli – washed and cut into bite size pieces
6 oz. baby corn
2-3 chiles (I am using Red Fresno Chiles) – sliced into slivers
1 Tbsp. olive oil
3 cloves minced garlic
3 Tbsp. fish sauce
2 Tbsp. white wine
1 cup chopped fresh basil
Chopped cashews (optional)
Cooked rice of your choice (optional)
1. In a wok or large frying pan, heat the olive oil over medium high heat. Add garlic and chicken, and cook while stirring frequently until the chicken is opaque.
2. Add chiles, fish sauce, wine, and cook until the peppers soften (about 2 minutes).
3. Add the broccoli and corn and cook until the broccoli is cooked to your liking (5 minutes for as light crunch).
4. Stir in basil and allow to wilt.
5. Serve as you please. If paleo isn’t your thing, serve over a bed of jasmine rice and sprinkle with cashews. I will be enjoying mine in a big bowl as is!