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Savory-Sauced-Steamed EggplantBy Fish FoodEggplant is one of those veggies that tends to take a backseat in the typical lineup. Not in this recipe! It’s the star of the show. Slightly charred and finished by steaming in a skillet, the eggplant gets dressed with a sweet-savory sauce.
It would go great served over steamed rice or veggies (like bell peppers or green beans), or grilled chicken.Cheesy Spaghetti SquashBy Sabrina LambColorful Veggies + Chickpea & Tzatziki SaladBy Fish FoodEat the colors of the rainbow with this salad. It’s vibrant as much as it’s delicious. Bonus factors? The the protein packed chickpeas and the tangy yogurt dressing.
Serve the salad either as a refreshing lunch, or besides a grilled piece of chicken for a great dinner!Peanut Butter and Jelly SandwichBy Fish Food1901 was the year that the first recipe for the peanut butter and jelly sandwich was published. Over a hundred years later, it is still a classic. If you've ever wondered how to make it, you've come to the right place.Shaved Asparagus + Snap Pea saladBy Fish FoodShaving the asparagus and thinly slicing the snap peas makes great texture for a fresh take on a salad. The lemon & herb mix compliments the raw veggies. If radishes available, they can be thinly chopped and added.
This salad can be made ahead to let the flavor meld, or it can be served immediately. Either way you won’t be remiss.
Serve this salad with a smoky steak, juicy burger, even a fried/poached egg!
Serving size 2-4, easily doubled if making for a crowd.Linguine with Crisp Chickpeas and RosemaryBy Kristy SamethWhat really makes this dish is the whole sprigs of rosemary lightly fried in olive oil. You could add spinach, arugula or kale when you toss the pasta in the sauce, or simply brighten it with parsley, Parmesan and lemon.
Read the entire recipe through first because some of the steps overlap. 2020’s Summer Potato-SaladBy Fish FoodHumid, hot summer days are here! The hot grill grate is covered with your favorite meat, but what else??? 2020 potatoes salad to the rescue!
The delicate blank slate of the red potatoes gets perfectly dressed with a combo of yogurt, mustard, vinegar and fresh sage. Crunchy, tangy and savory notes are filled with this side salad. Also, add to it! Make it spicy, make it more tangy, make it more creamy...use this recipe as a base!
Make this the night before and the flavors will infuse into the potatoes. But, if you only have a few hours you won’t be disappointed. Baked Yellow Squash with veggiesBy Bertha TorresDelicious and easy baked yellow squash or zucchini. Flamenco Eggs or Huevos a la FlamencaBy Bertha Torres Andalusian baked eggs with stewed red bell peppers, corn, tomatoes and parsley. Very traditional Spanish egg dish
