More...wait for it...work pics

I've been trying to get ahead on work recipes and pics for the time I'll be out on maternity leave. Therefore, all I really have time to do, blogging-wise, is post work pictures. I'm including a must-make recipe this time...soooo good! If you'd like the recipe for something else listed below, let me know!

Zucchini Noodles with Marinara (in Nanny's raspberry bowl)

Kale & Orzo Salad with Strawberries, Feta and Pecans

The BEST Strawberry Shortcake with From-Scratch Biscuits 

Grilled Corn & Lime Salsa with Fish Tacos (recipe follows)

Grilled Corn & Lime Salsa

Roasting the corn makes all the difference in this dish; it brings out a flavor you can’t match any other way. Serve this with chips as a dip or use it as an additional topping for fish tacos or grilled salmon. Delicious! Makes about 5 cups.

Ingredients:

·         4 ears corn, shucked

·         About 2 Tbsp Persian Lime Olive Oil, divided (ask me where you can order some)

·         Salt and pepper, to taste

·         1/4 cup diced shallot or onion

·         1 ½ cups diced tomatoes (about 2 to 3 medium tomatoes)

·         2 Tbsp minced jalapeno (include the seeds if you’re looking for a little heat)

·         3 Tbsp chopped fresh cilantro

·         1 Tbsp fresh lime juice

Directions: Preheat a grill over high.

Rub the ears of corn with about 1 tablespoon of the Persian lime oil, season with salt and pepper. Place the ears on the hot grill and cook, turning a quarter about every 3 to 5 minutes. Remove from heat and cover with foil for about 5 minutes.

Meanwhile, in a bowl, mix together the shallot/onion, tomatoes, jalapeno, cilantro, remaining 1 tablespoon Persian lime olive oil and lime juice. When cool enough to handle, slice the corn kernels from the cob. Stir the corn into the other ingredients and let sit at room temperature for about 30 minutes before serving. Season with salt and pepper, if desired.

Fish Tacos with Cabbage-Jalapeño Slaw

Taco recipe adapted from Food Network. Serves 4.

Fish:

·         1 pound mahi mahi, halibut or white seabass

·         1 lime, zested and juiced

·         1/2 tsp

·         2 cloves garlic, smashed

·         1/2 cup extra virgin olive oil

·         Kosher salt

Slaw:

·         1/2 head green cabbage, shredded

·         1/2 cup shredded carrots

·         3 green onions, sliced thinly on the bias

·         1 jalapeño, minced, optional

·         1/4 to 1/2 cup white vinegar

·         2 Tbsp honey

·         1/8 cup extra virgin olive oil

·         Kosher salt

For serving:

·         8 flour or corn tortillas

·         1 avocado, halved, pitted and flesh sliced

·         Grilled Corn & Lime Salsa (recipe above)

Fish: Cut the fish into strips. Combine the fish with the lime zest and juice, paprika, garlic, oil and salt, to taste, in a medium bowl. Let sit at least 20 minutes. This can be done a day ahead, covered and refrigerated.

Cabbage: Combine the cabbage, carrots, green onions, and jalapeño, if using, in a medium bowl.

In a small bowl, combine the vinegar, honey and oil. Add to the cabbage mixture and toss until well dressed. Season with salt, to taste. If using within a couple of hours let it sit at room temperature, if making this ahead, refrigerate until ready to use.

To cook and assemble: Preheat the oven to 350 degrees F. Wrap the tortillas in foil.

Put the fish strips on a parchment-lined baking sheet. Put the fish and tortillas in the preheated oven for 8 to 10 minutes.

While the fish is in the oven, taste the cabbage for seasoning and adjust, if needed.

Remove the fish and tortillas from the oven. Put some fish in the center of a tortilla, top with a couple of avocado slices and finish with some of the cabbage slaw and a bit of the grilled corn & lime salsa. Repeat with remaining ingredients and serve.