I will never say goodbye to the classic Lox and cream cheese. But this is an easy way of having almost the same meal, just more fun, and using my favorite blue harbor wild pink salmon! You know how much I love a board! They are great for small get-togethers, fancy family brunches, or just because!
That is out of this world 💫
A Grand aioli is an elegant French dinner platter with garlicky aioli, vegetables prepared in different ways, fish, eggs, and meat. I genuinely feel like it is a grazing board that went to school abroad – and I’m okay with that. Gone are the days when we want to spend $200 on meat and cheese that goes to waste. Let’s normalize serving graze boards that are packed with flavor AND nutrition. Instead of the usual shrimp, I used Blue Harbor Salmon Chunks soaked in the dressing, and WOW, was it delicious.
CHIMICHURI my way 👊🏼 Take a steak to the next level with this simple sauce. I also mixed it into cooked rice and wowowow.
When I die I want my tombstone to read: “Dressing, dip,sauce and spread…she dead!” That’s how much I love sauces. Try this one today to elevate any of your dishes — tacos, chicken, rice, eggs…you name it.
Move on over butter board – make room for the TUNA BOARD! High protein, creamy, delicious, and a quick, easy snack for entertaining – or just eating!
These are a staple in my fridge. I make a big batch almost every week, and they are gone! The perfect garnish for almost EVERY dish.
You read that right, a Lobster-Bacon-Lettuce-Avocado-Tomato SALAD. AKA if a BLT Sandwich had a baby with a Lobster Louie Salad. I guess you’re WELCOME.
CLEANED UP PESTO ? I love cheese etc., but for a healthier, lower-calorie, more nutritious option, do this:
