Pineapple Black Bean Salsa

Although summer is quickly coming to an end, at least we all have Labor day weekend to look forward to! Labor day weekend means good times with friends and family while munching on delicious food (well my Labor day weekend means this). This pineapple salsa is sure to be a crowd pleaser and is the perfect way to officially say goodbye to summer. Fresh pineapple, red onion, cilantro and black beans make this appetizer a true summer favorite.

Source: A Hint of Honey (Originally from The Nourishing Gourmet)

You Will Need:

• 2 cans black beans, drained and rinsed
• 1 pineapple, cored, peeled, and diced
• 1 large bunch cilantro, coarsely chopped (to taste)
• 1 small red onion, diced
• 3 cloves garlic, minced
• 3 limes, juiced
• 1 jalapeno, minced
• Sea salt and freshly ground black pepper, to taste

Here We Go:

• In a large bowl, toss to combine black beans, pineapple, onion, garlic, lime juice, and jalapeno
• Stir in cilantro and season with sea salt and freshly ground black pepper to taste
• Refrigerate until ready to serve

Serves 8
Happy Feasting!

 

Salmon with Strawberry Salsa

It feels great to be back in the kitchen! Having eaten out for pretty much three weeks straight, eating at home has been that much better. I wanted to make some good ole' salmon to get us back on track and when I came across this recipe I thought that it was screaming summer and I was definitely intrigued by the flavor combination - strawberry, scallion and tomato? As the other bloggers have also said, I wasn't too sure how all of these flavors would come together but it was quite the pleasant surprise. In fact, it was absolutely delicious and such a quick and easy weeknight meal idea.

Source: In Good Taste (Originally adapted from Annie's Eats via Good Things Catered)

You Will Need:

For the Salsa

• 1 cup strawberries, rinsed, hulled, and finely diced
• 1/2 cup grape tomatoes, finely diced
• 2 scallions, white and light green portions, sliced thin
• 2 teaspoons balsamic vinegar
• 1 teaspoon fresh lemon juice
• Drizzle of extra virgin olive oil
• Kosher salt and black pepper, to taste

For the Fish

• 2 salmon filets
• Freshly squeezed lemon juice
• Kosher salt and black pepper, to taste
• Butter and olive oil

Here We Go:

• Combine all of the salsa ingredients in a bowl, and refrigerate until ready to serve
• Squeeze some fresh lemon juice over the salmon, and sprinkle with salt and pepper
• Heat a good pat of butter and a drizzle of olive oil in a saute pan
• Add the salmon, and cook until it flakes easily with a fork, about four minutes per side
• Serve the salmon topped with the salsa

Serves 2
Happy Feasting!

Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw

I cannot believe that it is already April - 2011 is flying by and I hate it! It won't be too long until we are packing up and moving to North Carolina. Although, the move is exciting and there are many new places to see and people to meet, I will miss Charlottesville and everything that goes along with it - being only an hour away from our families, the friends we have made, our fave restaurants, football tailgates, the downtown mall, the incredible music scene...the list goes on and on. Sigh...And so I digress...back to the fish tacos...

I wish that I could take credit for these amazing fish tacos but the only thing that I can take credit for are the pictures to document the meal and scarfing them up. We went over to a friend's house for dinner last week and she made these tasty tacos. These tacos are so light, refreshing and flavorful. The grilled fish, cabbage slaw and simple lime guacamole come together to create quite the perfect bite - the ingredients are so tasty on their own that you don't even really need the tortilla.Thanks Lauren and Will for such a delish meal!

Source: Food and Wine Magazine

You Will Need:

• 2 Hass avocados—halved, pitted and peeled
• 1/4 cup low-fat sour cream or Greek yogurt
• 1 small jalapeño, seeded and thinly sliced
• 2 Tbsp minced red onion
• 2 Tbsp chopped cilantro
• 5 Tbsp fresh lime juice
• Kosher salt and freshly ground pepper
• 1 small head of napa cabbage, shredded (4 cups)
• 2 Tbsp vegetable oil, plus more for brushing
• 2 pounds thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
• 10 7-inch flour tortillas, warmed
• 2 medium tomatoes, thinly sliced
• Hot sauce, for serving
• Lime wedges, for serving

Here We Go:

• Light a grill
• In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro and 3 Tbsp of the lime juice
• Season the guacamole with salt and pepper and press a piece of plastic wrap directly onto the surface of the guacamole
• In a large bowl, toss the cabbage with the 2 Tbsp of vegetable oil and the remaining 2 Tbsp of lime juice and season with salt and pepper
• Brush the fish with oil and season with salt and pepper
• Grill over moderately high heat until lightly charred and cooked through, about 10 minutes
• Transfer the fish to a platter and pull off the skin
• To assemble each taco, spread a dollop of guacamole on a tortilla. Top with a piece of fish, a few tomato slices and a large spoonful of the cabbage slaw
• Serve with the hot sauce and lime wedge



Serves 10
Happy Feasting!