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Seaweed / Kelp

Best Breakfast Tacos with Sea-Chi

December 10, 2020
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Breakfast Tacos with Sea-Chi. Warm flour tortillas packed with cheddar cheese, organic eggs, black beans, avocado slices and sea-chi...

Shrimp

Shrimp Scampi Spaghetti Squash Bowls

December 7, 2020
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Shrimp Scampi Spaghetti Squash Bowls. Roasted spaghetti squash tossed with extra virgin olive oil, white wine, garlic and spinach...

Seacuterie Boards, Seaweed / Kelp

Stay-At-Home Snacking Board

November 18, 2020
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Stay-At-Home Snacking Board. This Atlantic Sea Farms Stay-At-Home Snacking Board is great for families or couples to share together on these...

Salmon and Fatty Fish

Baked Salmon with Cranberry Relish

November 16, 2020
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Salmon with Cranberries. Simply roasted salmon topped with an easy, tart and savory relish made with fresh cranberries, tangy...

🦪🔥Surf & Turf Oysters. The best appetizer fo

🍕Mushroom & Sausage Pizza coming at ya! From my

LDW. So long, summer! 🇺🇸🌊🚤 #boothbaym

🌿🦞🌽A must-make salad before summer says b

🔥🍤EASY Grilled Cumin & Chili Shrimp. Because

For those of you with LOTS of fresh basil on your $For those of you with LOTS of fresh basil on your hands: Big Batch Pesto 🌿. Makes just over 3 cups. Freezes well. Your winter self will thank your summer self for making this. 🌿Big Batch Pesto Ingredients: - 14 cups (+\-) basil leaves, loosely packed - 1 cup toasted pine nuts (I didn’t have enough, so used some toasted pumpkin seeds) - 1 small head garlic, peeled - juice of 1 lemon, more to taste, if needed - 2 ounces (+\-) freshly grated Parmigiano Reggiano (the real stuff) - 1 teaspoon kosher salt, plus more to taste - 1/2 teaspoon ground black pepper, plus more to taste - 1 cup extra virgin olive oil (add more for thinner pesto) Instructions: Add basil, pine nuts, garlic and lemon juice to a food processor. Blend until smooth. Add parm, salt & pepper. Blend again until smooth. Drizzle in olive oil until desired thickness. Taste. Add salt and pepper to taste. Whatever you won’t eat within a few days, freeze in small servings. Add a bit of olive oil to the top of the jars (if freezing in jars) to help protect the color. My friend, fellow seafoodie and brilliant grill master @beachgirlgrills gave me a tip for keeping the pesto bright green: add ice cubes while blending! Going to try that next time, thanks Nikki! #basil #pesto #gardengifts #fruitsandveggies @fruitsandveggies$

🔥🦞🥩Don’t let summer pass on by without

🌊🦞👯‍♀️A few days of getting to show

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Best Breakfast Tacos with Sea-Chi

Shrimp Scampi Spaghetti Squash Bowls

Stay-At-Home Snacking Board

Baked Salmon with Cranberry Relish

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