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Lobster

Lobster Tacos with Warm Scallion Butter

February 21, 2017
4

Lobster Tacos with Slaw and Warm Scallion Butter. Soft flour tortillas piled with cilantro cole slaw, avocado slices, sweet...

Non Seafood

Cranberry Pumpkin Upside Down Cake

November 7, 2016
0

Cranberry Pumpkin Upside Down Cake. Ruby red fresh cranberries are drizzled in honey then topped with a spiced pumpkin batter...

Non Seafood

Creamy Burrata with Pesto and Tomatoes

June 1, 2016
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Burrata with Pesto and Tomatoes. Creamy burrata topped with homemade pesto, halved multicolored cherry or grape tomatoes, freshly ground black pepper,...

Non Seafood

Roasted Cabbage and Golden Beet Pot O’Gold

March 14, 2016
0

Roasted Cabbage and Golden Beet Pot O’ Gold. A cabbage “pot” hollowed out and roasted along with golden beet “gold...

🙋‍♀️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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Lobster Tacos with Warm Scallion Butter

Cranberry Pumpkin Upside Down Cake

Creamy Burrata with Pesto and Tomatoes

Roasted Cabbage and Golden Beet Pot O’Gold

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