Well Dined

10Jan/170

Try The World – Spain Box; Tapas

Well Dined | Spanish Tapas

I've had to pause my Try The World subscription, because I have been so slow to go through the boxes, plan a meal/blog post, make it, and write it up.  Oops!  So I've made a goal for 2017 (I don't like the word "resolution") to work on 1 Try The World post per month.  This month I made tapas with the Spain Box!  So much food!!!

Well Dined | Try The World - Spain

The Spain Box came with El Navarrico salsa tumaca con ajo (tomato sauce with garlic); El Avión paprika; Oleum Hispania extra-virgin olive oil; and Espinaler canned white tuna - all of which were used to make the tapas.

Well Dined | Try The World - Spain

It also contained P. listo jasmine floral jam; Ines Rosales cortadillo citrus crumble cakes; and El Almendro turrón (almond candy).

11Jun/150

Fish Tacos with Chipotle Mayo and Coleslaw

Well Dined | Fish Tacos with Chipotle Mayo and Coleslaw

You know what is very summery?  Tacos.  Especially fish tacos.  Melissa and I were looking for something light and fresh, with a lot of flavor and texture.  So we cobbled together a bunch of different ideas and came up with these gorgeous tacos!

Well Dined | Fish Tacos with Chipotle Mayo and Coleslaw

We started out by marinating mahi-mahi with tequila, lime juice, garlic, red onion, and cumin.  Yum, yum, yum!  We chose mahi-mahi because it is a mild white fish that will take on a marinade and stand up to searing.

Well Dined | Fish Tacos with Chipotle Mayo and Coleslaw

We wanted a good sear on the outside, so we sauteed it at high heat for a short time, let it rest, and then flaked it into big pieces with forks.

Well Dined | Fish Tacos with Chipotle Mayo and Coleslaw

We also wanted to make our own condiments, and came up with a lime and crema (Mexican sour cream with tons of flavor) coleslaw and a chipotle mayo, along with avocado, pickled onions, cotija cheese, and cilantro (or parsley for me).

4Sep/120

Shaved Market Vegetable Salad

I was so inspired by this shaved vegetable salad at Simon in Las Vegas that the first thing I wanted to do when I got home was to make my own version.

So I went and bought the vegetables I wanted to use - carrots, celery, beets, fennel, and asparagus.

Then I sliced them up using the slicing blade on my food processor (a mandoline would also work) and tossed them with high quality olive oil, lime juice, and sea salt.

I actually stored the vegetables like that in the fridge and throughout the week or so that they lasted I would take out what I needed and add it to raw kale massaged with olive oil (which takes some of the bitterness out) along with watercress, grapes, pepitas, and fresh mozzarella for a delicious summer salad.

It is so healthy and fresh and keeping the vegetables raw means that you are getting the full nutritional value from them, plus they keep you super full.  But this seriously tastes so good that you will not even be thinking about how healthy it is.