Fish is something that I could eat for breakfast, lunch, and dinner. Both of my parents grew up by the ocean and so my brothers and I grew up on a lot of delicious seafood and fish. This dish is the whole package. Creamy, rich, crunchy, comforting, lemony, peppery… mouthwatering. If you’re craving pasta, but want something a little lighter and less carbs – than you’re in luck. It is light enough for a summer dinner, but heavy enough for a cozy night in during the fall. Avocado and Greek yogurt mixed with light flaky steelhead – out of this world! If
Are there any vegetables that you have never cooked with? Eggplant is that vegetable for me. I don’t think I’ve ever even noticed them at the grocery store. But a few days ago, I walked into Kroger and it was eggplant mania. They were on sale and Kroger needed to get rid of them, so I helped them out. Only problem, I was stuck with like 4 eggplants and I had no idea what to do with them. Let the brainstorming commence…I decided to use the leftover basil from my Tomato Basil Quinoa Salad and this is where it got me.
Quinoa is always a hot topic in my household. Mostly because I always want to make it, but Sam hates it. Hates it. I don’t understand why because it doesn’t really taste like much (maybe that’s why?) and it is so good for you! Knowing his strong hate for this poor little grain, I made quinoa anyways. But this time, I tried to make it look a little more appealing. Tomato Basil Quinoa Salad. The verdict? HE LIKED IT! I wouldn’t say love, but I’ll take a like! This salad is so light and fresh and perfect as a side