Tacos! We love 'em. Exhibit A. Exhibit B. Exhibit C. I know I speak for all four of us here at Fridge to Fork when I say we can frequently be found throwing leftover meats and veggies into a tortilla and calling it dinner. So, when pinole blue sent me some gorgeous, all-natural pink corn tortillas during the month of October, I got in the kitchen to whip up some tacos with what I had on hand. ...
Seafood
Strawberry Mignonette
There is nothing that reminds me of summer and the beach more than raw oysters! While I love the salty, briny little bivalves, I like them best with toppings. Sometimes the saltine with a touch of cocktail sauce is all I need, but when I’m feeling fancy I’ll whip up a mignonette! Traditionally mignonette is made with red wine vinegar, shallots, and pepper. This makes for a beautiful flavor ...
Shrimp and Green Pea Scampi
Shrimp scampi is a quick weeknight meal with most ingredients you may have in your refrigerator or pantry. We changed this traditional recipe up by adding some green peas for a pop of color! I always try to keep frozen vegetables and frozen protein in the freezer for those weeknights when you do not have time to got to the grocery store or want to do something simple and easy. You could also ...
Fish Tacos with Sweet and Spicy Pear Slaw
Pears are a fruit that I often forget about when shopping at the store. I always get apples, oranges, and sometimes berries (so basic), but I rarely buy pears! Pears. Are. Delicious. They have such a nice velvety texture and they are so juicy and sweet, but not too sweet! I figured a pear slaw would be a perfect dish to highlight how great they are! And what better use of slaw than on top of fish ...
Roasted Salmon with Edamame Succotash and Herb Dill Sauce
Succotash is a Southern staple. It typically is served with lima beans and corn, but we jazzed it up by substituting edamame for the lima beans to still give the starch but utilize what was in the freezer. When making this dish at home you can substitute any other vegetable you have on hand. Sara Ann and I happened to have some potatoes, corn, edamame and bell pepper on hand, but you could ...
Sheet Pan Snapper Amandine + Asparagus (Whole30 + Paleo)
Ah, Snapper Amandine. This recipe, adapted from my mother’s Trout Amandine, is probably my favorite fish preparation. It’s impressive enough that I’ve cooked it for a few first dates, and easy enough to whip up on a weeknight. Mom uses Trout for this recipe. I like it equally with Trout and Snapper, but you can use any flaky white fish you have on hand. Here, I used a large Red Snapper ...
