A Girl's Gotta Eat!

It’s that time of year again when the farmers’ market is brimming with tasty treats, and our CSA is full of goodies fresh from the farm. As it was last year, our first couple boxes have been mostly various types of leafy greens and lettuces. The lettuce is always the easiest to fix…nothing beats a super-fresh salad with some grilled chicken or steamed shrimp. Some of the other greens take a bit more imagination. Luckily, Delvin Farms always sends out recipes with their emails of what to expect in the coming week. Last year, Mike and I both had kale for the first time. We tried a couple recipes, but the kale chips were our favorite, and very easy to fix. This year we wanted to try something different, something that preferably didn’t require us to turn on the oven when our A/C was already working overtime to keep up with the 95-degree heat outside (in May!!). We opted for kale bruschetta, and made the crostini in the toaster oven. The recipe was easy to put together. I do thin

Here’s another quickie that I’m sure you’ll be glad to have on hand. Mike and I still have a fair amount of Alaskan fish in our freezer from Mike’s trip there last year. As we need to be finishing it, we’ve been looking for a variety of recipes to keep dinner interesting as well as tasty. The recipe we most recently used is definitely going to be one of my go-to recipes in the future. It uses ingredients I (almost) always have on hand, it was tasty, and we think relatively healthy. The only thing we didn’t have this time was onion, so I sprinkled the fish fillet with onion powder before spreading the mayonnaise mixture over it. We usually have shallots on hand, which I think would add a little bit of color to an otherwise very monochromatic dish. Speaking of it being monochromatic, while this is some of the tastiest, moistest fish I’ve made in a while, it’s not overly pretty. If you’re making it for guests, think about garnishing it with a sprig of parsley, and/or using red on