Skip to Content
Pineapple SalsaBy Fish FoodPpppeeerrrfect for carnitas or pernil. Equally great on chicken tacos or grilled fish. The recipe is super simple and can be kicked up a notch in a couple ways, depending on your tastes.
For instance the pineapple slices could be grilled before chopped for the salsa for a charred flavor. And the heat is dependent on your peppers- you can scale up or down the level of spiciness to your liking.
Mix together at least 20 minutes prior to serving, and then taste again to see if any adjustments need to be made. Buffalo Chicken Dip- Pantry StyleBy Fish FoodWhat makes a great dip? This one ticks off the boxes for a gooey, spicy, cheesy goodness dip. Serve with chips, veggies or crackers. Are maybe a buffalo chicken sandwich? Pizza? Why not?Fermented Carrot SticksBy Fish FoodThese naturally lacto-fermented carrots are crunchy and tangy. Perfect with a tasty dip like hummus!Red Pepper – Almond SauceBy Fish FoodThis vibrant red pepper and almond dip can be slathered on grilled chicken, fish or steak. Spoon it over baked potatoes. Eat it with tortilla or pita chips. Use it as a sandwich spread in place of mayo.
This dish can be assembled in a few minutes. The longest part is toasting the almonds (10 mins) and roastings the red peppers (20 mins)Roasted Red Bell PeppersBy Fish FoodA kitchen staple. It takes a little prep, but great to have on hand. Use on a toasted crostini with ricotta, or with your favorite pasta.Garlic Fried RiceBy Fish FoodGreek Quinoa SaladBy Seth KlockThis Greek Quinoa Salad is the perfect vegetarian lunch or a great healthy side dishButtery Soft PretzelsBy Seth KlockCilantro Lime 3 Bean SaladBy Fish FoodEasy bean salad to take to a picnic or other congregation gathering.
