Fish Sticks

FISH STICKS (SERVES 2)

We are constantly looking for a snack or light lunch that doesn't contain bread, crackers, etc. Don't get me wrong we love that stuff, but it seems we eat bread at just about every meal. These were a perfect fit and so easy to prepare. Plus they offer a great way to rid yourself of leftover fish. You can easily substitute water packed canned tuna for the fresh fish if you wish.

Fish Sticks

1 small mild fish fillet about 2 ounces - cooked and chilled, leftovers are best
12 kalamata olives - finely chopped
1 tablespoon red onion - finely chopped
1 tablespoon extra-virgin olive oil (EVOO)
1 tablespoon kalamata olive juice
1 teaspoon white balsamic vinegar
pepper to taste
4 celery stalks - cleaned, ends trimmed

Combine all ingredients except celery in a small mixing bowl, flaking fish with a fork. Once combined refrigerate in an air tight container for at least 30 minutes to combine flavors. Add fish filling to celery and cut into 3" length, cutting at a diagonal. Serve immediately.

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Jul 01 2012
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Mar 20 2010
Flax Berry Power Pancakes – Whole Wheat Pancakes

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Feb 16 2010
Winter Micro Green Salad with Spicy-Sweet Dressing

Oh the doldrums of winter have been broken by this bright and flavorful salad. The ingredients were sourced locally from a grocer that maintains hoop houses throughout the winter. This allows us to have beautiful micro greens on which to place our gorgeous Chioggia Beets, and dug out of the ground that day Carrots (I watched them do this – so I know it’s true!). According to my Baker Creek Heirloom Seed catalog the Chioggia beet is: A pre-1840 Italian heirloom beet, this variety arrived in the USA prior to 1865. They have light red skin and beautiful rings inside, like red and white candy stripes. The flesh is very tender, mild, and sweet. Named after a fishing town in Italy. I was lucky enough to spend a few days in San Diego where I was reminded how easy it use to be to find fantastic produce. I have to look a little further nowadays but it is truly worth the effort and cost. Our grocery budget is by far our biggest expense. That’s ok. I’d rather spend more on real food than less on the fake stuff. WINTER MICRO GREEN SALAD (serves 2 as a side) DRESSING 2 tablespoons shallots – thinly sliced1 tablespoon local honey¼ teaspoon chili garlic sauce – this is the spicy part and is optional½ teaspoon sesame seeds – toasted½ teaspoon apple cider vinegar1 teaspoon oil – olive, veggie, etc SALAD 2 small handfuls micro greens1 small beet – julienne1 large carrot – julienne DIRECTIONS In a small bowl combine all dressing ingredients, stir, set aside. On two small plates equally divide micro greens, beets, and carrots. Then dress the salads to your liking and enjoy!

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