This week’s post is all about ‘pescado’, fruits de la mer’, ‘pesce’…it goes by many names, but to be clear, I’m talking about light & delicious, SEAFOOD!
It’s summer, it’s SO freakin’ hot, and I only want to plan light meals – meat, pasta or pizza just do not sound appealing right now (say what?)… I’m craving crisp & fresh veggies, all the fruit, ice cream (well, of course!), and seafood! You too?
These 3 dishes honestly are inspired by past glorious trips to Caribbean resorts and the good ol’ Carolina beaches – wish I was there now! They also are using a couple new ingredients, white miso paste & bok choy, which I am loving! You need to try them too!
In other news – we bought an Air Fryer this week! (I know, I’m a little behind the times!) And the Corn & Crab Cakes recipe was the inaugural test recipe -my ‘Air Fryer vs. Sheet Pan’ notes are included in the post for that recipe – Check it out!!
Enjoy!
❤️ Kathy
This Week’s Featured Recipes Include:
Baked (or Air Fryer) Corn & Crab Cakes with Garlic Aioli – Delicious & tender corn & crab cakes combined with garlic aioli make the perfect summer entree!
Teriyaki Ginger Glazed Salmon –This recipe uses one teriyaki-ginger glaze to both baste the salmon, and make a sauce for the veggies. When plated together, you’ve got one tasty, restaurant quality dish!
Miso Cod with Shiitakes & Bok Choy – In this dish, buttery Cod is bathed in an Asian inspired marinade of Miso Paste, ginger, garlic & soy sauce. It becomes a restaurant quality entree when served along with Bok Choy & meaty Shiitake mushrooms. Asian takeout 🥡 deliciousness all cooked on ☝️one Sheet Pan!
