Animal Proteins
Kale-White Bean-Sausage Stew with Oyster Mushrooms
For veggie option, simply leave out the sausage — you’ll get your protein from the beans and it still tastes great. You may want to use some veggie stock in place of some of your water (for flavor). This recipe serves ~8. Freezes great for quick lunches/dinner in the future. What you’ll need: 3 small ...
Sustainable Seafood
Tonight I attended an event at the University of New Hampshire called Fisheries Research to Plate. It was a really great time. We heard from a few speakers about local fisheries research and how researchers and fishermen (& women) are working together to support a sustainable fisheries system. In between speakers, we were treated to ...
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Fish Tacos (made with Redfish or your white fish of choice)
(courtesy of UNH Cooperative Extension Sustainable Seafood Program) You don’t have to deep fry the fish. Instead you can season the redfish with salt and pepper and bake it for ~8-10 minutes at 425 degrees, then squeeze on some lime or lemon juice before adding to tacos. I think I’d prefer it that way (gluten-free ...
Seafood En Papillote
(serves 4; courtesy of UNH Cooperative Extension Sustainable Seafood Program) Remember that you can mix up the veggies in this recipe to suit your taste! Ingredients: 12 large shrimp, peeled and deveined 1 lb fresh redfish fillet 4 oz zucchini, julienned 4 oz red bell pepper, julienned 4 oz carrots, julienned 2 TBSP melted butter (just ...
Grilled Steel Head Trout with Maple Cream & Toasted Pecans
(courtesy of the UNH Cooperative Extension Sustainable Seafood Program) *I have not played with this recipe at all, but for a healthier option, I would suggest replacing the canola/spray oil with olive oil. As far as the heavy cream goes, if you want to follow this recipe to the letter, then use it and just ...
Scrumptious September Stew
Hey, I told you how much I love soup. Tonight I decided to mix it up and make stew. Alright, alright…it’s just thick soup, you got me. But it’s so incredibly good and everything in this dish was locally grown (except the beans). I’ll spare you the soup poetry and get right to the recipe, ...
"Humane" Certification: More Food for Thought
I just came across this post about Supporting “Humane” Certification (from the Natural Gourmet Institute’s blog), and I wanted to offer you the link to continue the discussion about ethical food choices that we started last month. For some different perspectives on this important and sensitive topic, give their posting a quick read. And if you feel ...
First Things First: I am NOT a Vegetarian.
I am not a vegetarian. I am not a vegan. I am not a raw foodist. But at some point in my life, for some period of time (ranging from 1 day to 10 years), I have identified with each of those labels. Today I just am. I simply try to eat healthfully and ethically ...
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