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Sage, Apples, Pods and Shrimp with Whole Grains

Sage, Apples, Pods and Shrimp with Whole Grains

The flavors in this recipe are very pleasant together; we didn’t add salt and enjoyed the flavors, but you may want a dash of salt. This is a little fancier than ordinary peas and carrots with rice. Sage and parsley are two perennial herbs (plant them once and gather year after year) – somewhat quaint […]

Salmon Salad

Salmon Salad

Salmon and other fatty fish, rich in omega-3 fatty acids have been shown to reduce the risk of sudden cardiac death and improved cholesterol levels. The American Heart Association has suggested that we should eat fish twice a week, especially the fatty fish, like salmon, tuna, and sardines. Problem is, studies done in 2003 showed […]

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Sea Scallops and Veggies Stir-Fry

When I was making this dinner, I was almost finished and discovered that I had not thought of animal protein. Because I was taking pictures for the blog, I thought that I should put in some animal protein. I opened the freezer and there was a handy package of frozen scallops – so it turned […]

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Stir-Fry Flavors in Balance – Umami

Many people have learned to enjoy the flavor of soy sauce, but have also learned that soy sauce, even the low sodium versions add more sodium that they would like. It would be so nice to receive the flavor of soy sauce, plus the benefits of blood pressure lowering – a double benefit.

Tarragon, Cucumber and Yogurt Sauce

Tarragon, Cucumber and Yogurt Sauce for Salmon

I’m sending my best wishes for a wonderful beginning of the harvest season; be creative and find something new to make with crispy cool cucumbers. I hope you will relish the idea, as I do.

Wheat Berries and Flavors of the Basque

Wheat Berries and Flavors of the Basque

Have you ever noticed when you’re cooking, the instructions frequently tell you to put the herbs or spices into the oil? That’s because the oil absorbs and carries the flavor. Some people even put their garlic cloves into jars of oil to serve two purposes; 1) the garlic lasts longer, 2) the oil becomes infused […]