Home Grid Images - Jenny Shea Rawn

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Non Seafood

Slow Cooker Blueberry Cobbler

Slow Cooker Blueberry Cobbler. More specifically, slow cooker wild blueberry corn bread cobbler. Sweet frozen wild blueberries tossed with...

September 28, 2023
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Scallops

Surf and Turf Tacos

Surf and Turf Tacos. These scallop and steak tacos are topped with a bright and fresh corn salsa and drizzled...

August 15, 2023
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White Fish

Blackened Grouper

This grilled blackened grouper with avocado crema is robust in flavor, absolutely delicious and comes together in mere minutes....

July 13, 2023
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Salmon and Fatty Fish

Salmon Kale Salad

Massaged Tuscan kale (also known as lacinato or dinosaur kale) tossed with wild blueberries, avocado, salted pumpkin seeds and...

June 22, 2023
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Non Seafood

Kale White Bean Salad

Kale, white beans, red onion and chopped fresh dill tossed with a tangy red wine vinaigrette. You’ll love this fresh,...

May 30, 2023
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Salmon and Fatty Fish

Air Fryer Salmon Bites

Bite-sized pieces of salmon tossed in olive oil, salt, black pepper and garlic powder, then air fried to perfection and...

May 23, 2023
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🙋‍♀️Who loves a good lentil salad?! We al

✨Nature is painting for us, day after day, pictu

🍋Littlenecks with White Wine. If you have acces

😎Eerie, crazy, and INCREDIBLE. This is the sort

🐟Tuna Nachos! Packed with SO much flavor & text

🌷Spring Seacuterie Board. Smoked salmon dip, cr $🌷Spring Seacuterie Board. Smoked salmon dip, crab deviled eggs, sardines, mini bagels, tzatziki and more, make up this beauty of a board. Perfect for brunch on Easter, Mother’s Day, or for any spring celebration. Full details ⬇️. Serves: +\- 6 people Ingredients: For the crab deviled eggs · 6 eggs · 4 ounces lump crab meat, picked over for shell fragments · 3 tbsp chopped chives divided · 2 tbsp mayonnaise · 1 tsp stone ground mustard · 1 tsp Old Bay seasoning · 1/2 lemon, juice and zest · 1/4 tsp black pepper For the smoked salmon dip · 3.5 ounce can smoked salmon skin removed, flaked (we like @fishwife) · 1/2 cup whipped cream cheese · 2 tbsp chopped fresh dill · 1 tbsp minced red onion · 1 tsp fresh lemon juice · 1/8 tsp freshly ground black pepper For the seacuterie board: · 1 can sardines in preserved lemon · 1/2 cup tzatziki · 3 mini bagels halved and toasted · 6 carrots · 6 spears asparagus · 6 radishes thinly sliced · 2 tbsp capers · 1 lemon sliced into rounds or wedges · Dill for garnish INSTRUCTIONS For the deviled eggs: Add eggs to a large pot in a single layer. Cover with 1 inch of water. Bring to a boil. Turn off heat and cover the eggs with a lid. Let sit for 10-12 min. Drain water, remove eggs and place in an ice bath to stop the cooking process. Let sit in the ice bath for 12-14 more min. Peel eggs and slice in half. Remove yolk and place into mixing bowl, smash lightly with a fork. Add crab, 2 tbsp chives, mayo, mustard, Old Bay, lemon juice and zest and pepper to the yolks. Mix well. Spoon mixture into whites. Top with remaining chives. Refrigerate until ready to serve. For the salmon dip: Add salmon, cream cheese, dill, red onion, lemon juice and pepper to a mixing bowl. Mix well until combined. Assemble as you’d like, in an artful way. #eastereggs #seacuterie #seacuterieboards #fallinlovewithseafood #seafoodie #sardines #tinnedfish #tinnedfishdatenight #cannedsardines #seafoodboard #seafoodlover #sustainableseafood #easterplatters #eastereats #springcharcuterie #springeats #fishfriday #fishfridays$

✨Happy Registered Dietitian Day to all the smart

Skate wings - have you ever tried them?! If not, d

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