This month’s theme for the Recipe Redux was “Sea what you’ve been missing”. The challenge:
Unfortunately, Americans don’t eat enough fish as well as some of the more obscure treasures from the sea that provide great nutrition. This month’s challenge is to create an appealing recipe using “little fishes” (sardines, anchovies, smelts, etc.) or sea vegetables (kelp, seaweed, etc.) Expand your readers (and your!) ocean horizons to these culinary treats.
I’ve gotta say I was totally expanding my ocean horizons on this month’s challenge. For whatever reason, little fishes kind of creeped me out before. But, that was all in my head. They really aren’t that scary looking after all. Glad it took a Recipe Redux challenge to help me overcome my “little fishes” complex. Anchovies are packed with nutrition so it will do you good to get over any little fish complex you may carry around with you as well. They’re a great source of Omega 3s and packed with vitamins and minerals. Since this was my first time using anchovies, I decided to keep it simple and use them discretely. By discretely, I mean pulverize them in a food processor 🙂Print
- 2 anchovy fillets
- Juice of 1/2 lemon
- 2 small garlic cloves
- 1/4 cup olive oil
- 2 tbsp Parmesan cheese
- Salt, pepper, & sriracha to taste
- Place all ingredients in a food processor and blend until combined. Pour dressing over salad or vegetable of choice. I drizzled the dressing over roasted asparagus.
Bon Appetit! As you’re cooking up some sea-licious meals this week, Steve and I will be relaxing and soaking up sun in Mexico! Vacation time!
I’m a nutrition coach and yoga teacher helping people to learn to love food again. I love cooking, taking pictures of my food and traveling around the world. Follow my blog for delicious, seasonal vegetarian recipes and simple strategies to bring more yoga and mindfulness into your life. And check out my e-book to learn how to improve your health through nutrition and yoga. Show me what deliciousness you make! Tag me @karalydonRD on Instagram.