This is great with fish, but you could also use shrimp or chicken. PrintPesto Fish Tacos Cook Time: 15 minutes Yield: Serves 4 Ingredients1 lb firm white fish Fresh lime juice 2-3 TBSP extra virgin olive oil 1/2 cup (or more) cilantro pesto Granulated garlic powder Smoked paprika Tony Chachere seasoning Corn tortillasInstructionsDrizzle fish with…
Squash and Goat Cheese Salad
I harvested our first Italian squash this week. We’re hoping we get some amount of production this year. The garden seems to be in slow motion. We’ve picked a few cucumbers, some cherry tomatoes, a few Italian green beans, and one squash. This is a delicious summer side, or I used it as a topping…
Summer Tomato Potato Salad
For a morning treat, scramble some eggs, put them in a tortilla, top them with Sunshine’s Mexican flavored goat cheese (and bacon, if you like). Serve the Tomato Potato Salad on the side. For information about the goat cheese, click here. If you don’t want to prepare the cactus pads yourself, buy a bag of…
Red, Yellow, Orange
It’s not the color-coded terrorism threat advisory scale, like we could ever really figure that one out, but rather the color of the foods that help you minimize damage from the sun. Yes, it’s that time of year when we think about the best protection for our skin and eyes. It just so happens that…
Nopales and Potato Frittata
It’s great to finally start doing meals with our homegrown potatoes and tomatoes. And luckily, I still have cactus I picked and prepared this year. In a previous post, I included instructions on how to prepare cactus, click here, for that info. If you buy a bag of cut up cactus in the vegetable section…