Classic ceviche involves using raw fish and relying on the acidity of your sauce to “cook” the fish for you. Getting that dish right safely is a challenge even for pros, but you can enjoy those wonderful, fresh summer flavors in this dish with confidence that you and your guests will be as safe as you are well fed.
Good news for those of us who have a hard time eating enough fish: shrimp counts! And there’s no more enjoyable way to savor it than a nicely seasoned skewer of lovely grilled shrimp.
Summer is the season of seafood, and with the triple fennel threat of bulbs, fronds, and seeds, this recipe is a treat to anyone who loves the sweet taste of fennel.
Blueberries are a fantastic fruit to include in your diet, and they are well-loved for their bright, sweet flavor that just tastes like summer. This smoothie combines them with cocoa powder and spinach for a delicious treat. If you’re serving it to a child or elderly person who struggles to get enough calories, add in a little no-sugar-added nut butter to make it a meal.
Eating fish isn’t that easy for some of us, between cost and the fact that fish won’t keep long in the fridge, but it’s got health benefits for every population. Made with smoked salmon, which is more stable, and paired with high-fiber beans, this easy, nutritious, and downright tasty salad is a great option for everyone you need to feed.
These tiny stuffed peppers are a brilliant snack. High in nutrition and packed with greens, they also keep you full with the plant-based proteins, fiber, and heart-healthy fats in chickpeas and walnuts. They’re small enough to make portion control easy, and flavorful enough to tempt failing appetites: a great snack for a wide variety of nutrition and health goals.
There’s no better veg to accompany the early eggs of spring than tender, young asparagus, which is just starting to become available now in the northeast. The dish you want: a simple frittata. If you’re restricting cholesterol, you can stick with the egg substitute as written in the recipe, but if you keep chickens, you can make this just as easily by swapping in six eggs.
Whether you’re grabbing baby greens from the farmer’s market or harvesting sprouts from your windowsill, this fresh and delightful salmon recipe is a wonderful way to enjoy those earliest spring greens.