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This week's recipes

Meal 1

Fish Tacos


  • 1 pound firm white fish, such as mahi mahi, halibut, tilapia, snapper, or cod

  • 2 tablespoons fresh lime juice, plus ½ tablespoon lime zest

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 3 tablespoons canola or vegetable oil

  • ½ teaspoon Kosher salt

  • ¼ head of iceberg lettuce, finely shredded

  • Soft (6-inch) corn tortillas (about 3 per person)

  • Light sour cream for topping

  • Lime wedges for serving

  • Diced avocado for topping (optional)

For the Fresh Salsa:

  • 3 medium sized beefsteak tomatoes, chopped

  • 2 Jalapenos, seeded and finely chopped

  • 1 clove of garlic, finely minced

  • ½ cup of finely diced red or white onion, finely chopped

  • ¼ cup coarsely chopped fresh cilantro

  • 2 tablespoons fresh lime juice

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon olive oil

  • 1 teaspoon Agave

  • Salt to taste


  1. Make the fresh salsa first. Add the chopped onion to a bowl of hot water for 30 seconds, then drain. Add to a bowl of cold water for 30 seconds, then drain. This will remove their raw spicy bite. Place them in a larger bowl, along with the garlic, jalapenos, tomatoes, and cilantro. Add the lime juice, vinegar, agave, and olive oil. Season with salt to taste. Mix well and let sit for at least 30 minutes in the refrigerator to allow the flavors to meld together. The salsa will get watery. You can serve it with the liquid or strain it. The juice is good served over yellow rice!

  2. In a shallow bowl, or small baking dish, make the fish marinade by whisking together the oil, cumin, chili powder, lime juice, lime zest, and salt. Cut your fish into a couple pieces, just so it’s easier to handle, and turn in the marinade until evenly coated. Refrigerate and let marinate for 20 minutes. If you marinate it longer than that, the acid can begin to cook the fish. Meanwhile, slice your lettuce and fixings, and warm the tortillas.

  3. Warm the tortillas by placing them in a dry pan, flipping to warm both sides, about 3 minutes total, or you can place directly on the grate of a gas burner. Wrap the warm tortillas in a clean dishcloth or aluminum foil and set aside while you prepare the fish.

  4. Place a large pan over medium high heat. Remove the fish from the marinade and place on the pan. Cook without moving until the underside of the fish is browned, and the sides are white and opaque, about 3 minutes. Flip and sear on the other side until white and opaque, about 2 minutes more, or until cooked through. Transfer the fish to a plate. It’s okay if it falls apart.

Taste the salsa again and season. Drain the liquid if you want to. To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with lettuce, fresh salsa, sour cream, and any optional garnishes.


Grilled corn salsa with perfectly grilled corn, fresh tomato, red onion and cilantro, a little lime juice to bring all together, and a dash of heat from serrano pepper.

Author: Minimalist Baker


10 minutes


20 minutes


30 minutes


Category: Appetizer, Dip, Side

Cuisine: Gluten-Free, Mexican-Inspired, Vegan


  • 2 large ears corn

  • 1/4 red onion, diced

  • 2 ripe tomatoes, seeds slightly removed and diced

  • 1 serrano or jalapeño pepper, seeded and minced

  • sea salt and ground black pepper to taste

  • juice of one lime

  • 1/3 cup fresh cilantro, chopped


  • To grill corn (preferably over charcoal for best flavor), leave the husk on and grill it first until charred. Then remove the husk and strings and put it back on the grill for a little color – 2-3 minutes – rolling to heat all sides.

  • Once grilled, slice corn off of the cob and add to bowl with remaining ingredients and stir.

  • Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice for added flavor.

  • Serve immediately. Will keep covered in the fridge for several days, but is best when fresh.

Shaved fennel, cucumber & tomato salad with coconut yogurt dill dressing

The Dish


  • 1 English cucumber

  • 1 pint grape tomatoes

  • 1 head of fennel

  • 1 bunch of scallions, white and light green parts only

  • Dressing:

  • 1 cup plain unsweetened coconut yogurt (or Greek yogurt if you want more protein and you're eating dairy)

  • 1 tbsp chopped garlic

  • 2 tbsp chopped dill

  • ½ tsp salt

  • pepper to taste

The Do

  • To make the dressing, mix all of the dressing ingredients together in a small bowl and then place in the refrigerator.

  • Using a mandolin or your impressive knife skills, slice the fennel extremely thin; the thinner the better. Then chop into slightly smaller shavings if you have some really wide ones. Place into a large bowl.

  • Slice the cucumber length wise and then into ¼ inch thick half moons. Cut each tomato in half. Chop the scallions finely. Add all of it to the bowl with the fennel

Fold in the dressing, evenly distributing it. Upon serving, top with a few grinds of pepper

Minty Fruit Salad


  • 4 ½ to 5 pounds chopped fresh stone fruit

  • ¼ cup fresh orange juice

  • ¼ cup fresh chopped mint leaves

  • tablespoon honey


Add chopped fresh stone fruit (any of the following: peaches, cherries, plums, nectarines, apricots or mangoes), orange juice, mint leaves and honey. Stir and serve.

Meal 2


author: Vicky Cassidy

recipe type: Salad

prep time: 15 mins

cook time: 15 mins

total time: 30 mins

serves: 4


For the dressing:

  • ¼ cup olive oil

  • ¼ cup extra virgin olive oil

  • 1 tablespoon red wine vinegar

  • 1 tablespoon lemon juice

  • 1 teaspoon honey

  • ½ teaspoon salt

For the vegetables:

  • 1 large head of romaine lettuce, cleaned and cut in half lengthwise (make sure there is some stem remaining on both halves so it holds together)

  • Olive oil for drizzling

  • Kosher salt

  • 2 ears of corn, shucked

  • 1 small fennel bulb, fronds trimmed (and reserved) and cut in half lengthwise

  • 3 heirloom tomatoes, sliced into thin rounds

  • ⅓ cup shaved Parmesan


Prepare the dressing:

In a small bowl, whisk together all dressing ingredients. Set aside.

Prepare your vegetables:

Heat your grill to medium high.

Place romaine, corn, and fennel on a baking dish in a single layer. Drizzle generously with olive oil and salt.

Add corn and fennel to the grill and cook until corn is slightly charred and fennel is tender. Remove from heat and let cool slightly. Cut corn off the cob and slice fennel into long strips. Mix together in a bowl and top with dressing. Set aside until ready to assemble salad.

Place romaine, cut side down, on the grill directly over the fire. Cook until leaves start to char slightly, about 2 minutes. Flip lettuce and cook for 2 more minutes, until the outer leaves are wilted but the stem still has some crunch to it. Transfer to a platter. (You can separate the leaves a little bit if you'd like.)

Top romaine with sliced tomatoes, corn and fennel mixture, and shaved Parmesan. Sprinkle some fennel fronds on top as garnish

Baked Apples with Fennel


4 T. butter, softened

1 T. fennel seeds

2 t. sugar

salt and pepper (to taste)

4 apples, cored

4 thick onion rounds

1 fennel bulb, quartered


Mix 4 tablespoons softened butter with 1 tablespoon fennel seeds, 2 teaspoons sugar, and salt and pepper to taste; use some of the mixture to grease a baking dish. Rub 4 cored apples inside and out with the remaining butter mixture. Place 4 thick onion rounds in the dish and top with the buttered apples. Add a quartered fennel bulb to the dish. Bake at 425 degrees until the apples are soft, 1 hour.

Per serving: Calories: 157; Total Fat: 8 grams; Saturated Fat: 5 grams; Protein: 1 gram; Total carbohydrates: 23 grams; Sugar: 15 grams; Fiber: 5 grams; Cholesterol: 20 milligrams; Sodium: 140 milligra

Spicy Fennel-Tomato Chutney Bruschetta


  • 1 medium bulb fennel, diced (1 1/2 cups); fronds reserved and chopped (2 Tbs.), plus extra for garnish

  • 1  1/2 Tbs. vegetable oil

  • 2 tsp. minced fresh ginger

  • 1  1/2 tsp. fennel seeds

  • 1  1/2 tsp. yellow mustard seeds

  • 5 plum tomatoes, halved, seeded, and diced (2 cups)

  • 3 Tbs. red pepper jelly

2 Tbs. red wine vinegar, divided

3/4 cup (12 Tbs.) reduced-fat ricotta cheese, or almond-milk ricotta cheese, such as Kite Hill

12 1/2-inch-thick baguette slices, toasted


1 Steam diced fennel in steamer basket 4 to 5 minutes, or until tender. Set aside.

2 Heat oil in nonstick skillet over medium heat. Add ginger, fennel seeds, and mustard seeds, and cook 4 minutes, or until mustard seeds darken slightly and start to pop, stirring occasionally.

3 Stir in tomatoes. Cover, and cook 4 minutes. Stir in pepper jelly. Cook, uncovered, 7 minutes, or until chutney is thickened, stirring often.

4 Stir 1 ½ Tbs. vinegar, then fennel, into tomato mixture; reduce heat to medium-low and simmer 1 minute. Stir in 2 Tbs. fennel fronds, and season with salt and pepper, if desired. Transfer chutney to bowl, and cool. Stir in remaining ½ Tbs. vinegar.

5 Spread 1 Tbs. ricotta on each slice toasted bread. Top with 1 Tbs. chutney, and garnish with fennel fronds.