About

Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid. My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner! Besides cooking, gardening and photography, I also like to sew. Here are some items from my Etsy Shop:

Looking for something specific?

 
Comments
blog comments powered by Disqus

Pistachio Crusted Tilapia, Kale & Baby Fennel Salad and Roasted Tomato Relish

This was our dinner last night and it was delicious. The fish was crunchy, flaky, pesto-y and scrumptiously delightful.  And so many garden veggies on the side made me feel like some kind of health superstar. I’m not. I’m making peanut butter cookies for breakfast.

The kale, Meyer lemon, fennel, cherry tomatoes and parsley all came from our garden. The red kale & fennel volunteered because I let them go to seed last summer. The seeds drop off the plant on a windy day and find a nook in the soil, then they germinate when it starts raining. You can tell by the way the seedlings look that they’re not weeds.

I bought the Meyer lemon tree when we first moved to California. It lived in a big container on our back porch for a long time. When we moved to this house, we planted it in the ground. It’s the best tree ever. The blossoms smell sweet and wonderful and then become delicious lemons that are a cross between a tangerine and a lemon.  If you live in a warm climate and have a sunny yard, please plant a dwarf Meyer lemon tree. You’ll be happy you did!

For the Pistachio crusted Tilapia: In a food processor, crumb 1 cup pistachios, 1/2 cup bread crumbs, 2 smashed garlic cloves, and 4-5 large fresh basil leaves (or 1 tblsp dried basil.) & Salt and pepper. Remove to a shallow dish.

Butter a cookie sheet. Heat the oven to 425.

Scramble an egg in another shallow dish. Dust the tilapia filets with some rice flour. Dredge in the egg. Coat with the pistachio crumbs and place on the cookie sheet. Dot with little bits of butter and bake at 425 for 15 to 17 minutes.

For the kale salad: wash and chop a big handful of fresh kale, thinly slice baby fennel and chop some fresh parsley.  Zest one Meyer lemon and then juice it into a cup. Whisk in 1/2 tsp honey, 2 tblsp olive oil, and a splash of red wine vinegar. Season with salt and pepper. Toss it all together.

For the tomato relish: Chop cherry tomatoes in half, slice two garlic cloves, julienne 3 or 4 basil leaves. Drizzle with olive oil, season with salt and pepper and bake for 15 minutes at 425.

2012.01.20  7:25am  ∞

Post Notes

  1. food-food-food-food reblogged this from delishytown
  2. snarkitout reblogged this from delishytown
  3. vahlisd reblogged this from delishytown
  4. i-run-my-life reblogged this from delishytown and added:
    sounds amazing! Definitely going...near future, maybe Sunday since they boyfriend...
  5. conquiqui reblogged this from delishytown
  6. tumblingintopsycosis reblogged this from delishytown
  7. brandymiichelle reblogged this from delishytown
  8. itstavotime reblogged this from delishytown
  9. letsdanceintheflames reblogged this from delishytown
  10. 33--mm reblogged this from delishytown
  11. simply-andrea reblogged this from delishytown
  12. bitch-is-here reblogged this from delishytown
  13. mariapimentel reblogged this from delishytown
  14. tonyrodgers reblogged this from delishytown
  15. This was featured in #Food
  16. delishytown posted this
blog comments powered by Disqus
◄      ►
RSS
a Tumblr theme by Robert Boylan
web counter