Hosting anyone on Memorial Day Weekend? This post should give you some ideas of what you can serve.
In the photos below you can see what I’ve been making and eating this spring. (Evident as well is our tendency to zoom through Costco and buy our usual asparagus, berries, avocados and fish!)
You can also see some pottery plates and bowls I’ve made. I’m looking forward to getting our own pottery studio up and running this summer, as I haven’t done any ceramics since the pandemic.
Please find the recipe links below each photo. I hope you make some of these tried and true favorites. Let me know if you have any questions!
Ten minute Mother’s Day lunch I made myself: Broiled Parmesan Halibut, with air-fried asparagus, and raspberries served on dishes I gave my mother back in the day and then inherited.
Salmon Salad with Rosemary Garlic Sour Cream Dressing (found on this apple salad recipe) with avocado, tomatoes, blueberries, creamy gorgonzola and toasted walnuts served on a plate I made.
Shrimp Avocado Lettuce Wraps (served or Trader Joe’s jicama slices instead of lettuce)
Multigrain Blueberry Pancakes
Pesto, Egg, and Veggie Frittata (I added chives this time since we have so many in the garden)
Grilled tuna steak served with raspberries and Radish Tonnato Salad
Salmon Salad with yellow grape tomatoes, micro greens, hemp hearts, granny smith apples, and ranch dressing, served on a plate I made.
Unconstructed Fish Taco (with green cabbage instead of red) and served with raspberries.
Broiled Scallops with Mustard Green Sauté served on a plate I made.
General Tso cauliflower (too sweet for me) on a serving plate I made.
Portobello mushrooms stuffed with roasted tomatoes, toasted walnuts, balsamic sauce, shallots, and mozzarella cheese.
Seafood Pie with Celeriac Mash
Teriyaki Salmon with herbed salad on a plate I made.
Newfoundland Seafood Chowder
Grilled Tuna with Lemon Pepper Garlic Herb Butter, salad, and air-fried broccolini with Parmesan on a plate I made.
Easy Roasted Tomato Soup with salad and Broiled Parmesan Tilapia
Bang Bang Shrimp with blueberry slaw
Seared Scallops, salad, and air-fried asparagus on a plate I made.
Spaghetti Squash with Tilapia and Cashew Alfredo served over roasted carrots
Quesadilla with guacamole
Roasted Red Pepper Sauce on almond crusted halibut, served with air-fried asparagus, blueberries, and my Vegan Green Soup
Squash and Tilapia Stir-fry with Parmesan and Basil
Raw Kale Slaw, with tilapia and grapefruit
Green Egg Bake, served with blueberries
Grilled tuna with mushroom sauce, salad, and Roasted Brussels Sprouts
Curried Tuna Salad with avocados and blueberries
Vegetarian Chili with all the fixings in a dish I made.
Salmon Cakes served with grapefruit on a plate I made.
Poached eggs on salad served on a plate I made.
Mexican Tilapia Casserole leftovers served with sour cream, avocado, tortilla chips, and blueberries
Classic baked salmon dinner with salad, air-fried asparagus, mashed potatoes, and pear.
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4 Comments
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Yummy and beautiful! I love all the colors and this food looks amazing! The plates too!
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Such a talent! Amazing as always!!
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Your love of inspiring cooking shines in this post. I did wish for a cookbook! I’ve tried the tilapia crusted with the parmesan mixture. Delicious! And the other tilapia with salsa dish. Also yummy, yummy! Now on to the others! I’ve been vegetarian for several years. I must admit your posts have me trying some fish!
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Your meals truly are works of art! Bravo! Xxxx
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