I'd Chomp That

Day 7 of 75~Hard meal plan. Moroccan Beef kefta smothered in tomato sauce. With a side of Moroccan rice pilaf!
We made it through week one! 9 more to go. Creating these videos is the easiest way to show my family how easy and fairly fast Mediterranean cooking can be. I will be posting more videos through the 75 days, but not everyday. If there is a Mediterranean recipe you'd like me to make, please comment below and I'll do my best to make it for you.

Moroccan Beef Kefta Meatballs

Ingredients:
1 lb ground beef
1 small onion, grated
2 garlic cloves, minced
2 tbsp chopped fresh parsley
2 tbsp chopped fresh cilantro
1 tsp ground cumin
1 tsp ground paprika
1/2 tsp ground cinnamon
Salt and pepper to taste
2 cups tomato sauce
1 tbsp olive oil
Fresh parsley for garnish

Instructions:
In a bowl, mix the ground beef, grated onion, garlic, parsley, cilantro, cumin, paprika, cinnamon, salt, and pepper. Form the mixture into small meatballs.

Heat olive oil in a skillet over medium heat. Add the meatballs and brown on all sides, about 5-7 minutes.

Pour the tomato sauce over the meatballs, cover, and simmer for 20 minutes until the meatballs are cooked through. Garnish with fresh parsley and serve with couscous or flatbread.

Moroccan Rice Pilaf

Ingredients:
1 cup basmati or long-grain rice
2 tablespoons olive oil or butter
1 small onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 cups chicken or vegetable broth
Salt and pepper to taste
1/4 cup golden raisins or dried apricots (optional)
1/4 cup slivered almonds, toasted
Fresh parsley or cilantro for garnish

Instructions:
Rinse the rice under cold water until the water runs clear. Drain and set aside.

In a medium saucepan, heat the olive oil or butter over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant, about 5 minutes.

Stir in the turmeric, cumin, cinnamon, and ginger, and cook for another minute to toast the spices.

Add the rice and cook, stirring frequently, for 2-3 minutes until the rice is well-coated with the spices.

Pour in the broth, bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.

If using, stir in the golden raisins or dried apricots, and let the rice sit for a few minutes before serving.

Fluff the rice with a fork, then garnish with toasted almonds and fresh herbs.

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day 7 of 75~Hard meal plan. Moroccan Beef kefta with rice pilaf Day 7 of 75~Hard meal plan. Moroccan Beef kefta smothered in tomato sauce. With a side of Moroccan rice pilaf! We made it through week one! 9 more to go. Cre...

Day 6 of 75 hard meal plan.
Moroccan fish Chermoula with couscous and raisin toasted almonds. Chomped!

Day 6 of 75~Hard meal plan. Moroccan fish chermoula and Moroccan couscous with raisin and almonds. Day 675 hard meal plan was another simple, fast dinner that filled it home with aromatic goodness. Chermoula is similar to chimichurri with lots of cilantro ...

Day 5 of the 75~Hard challenge meal. Fast easy delicious souvlaki with tzatziki served with a warm sourdough pita and a side of yummy grilled veggies from the garden. Great for busy families.

Day 5 of 75~Hard challenge meal. Chicken souvlaki and tzatziki with grilled veggies Day 5 was easy, fast but most of all, a delicious meal. I made some sourdough pita bread that came out great compared to the yeast ones I made previously. Le...

Day 4 of 75~Hard challenge meal.
Been Kofta with tzatziki and tabbouleh salad. Bonus flat bread recipe.
Day 4~75 hard

Beef Kofta with Tzatziki and Pita
Description: These flavorful beef koftas are seasoned with a mix of spices and herbs, then grilled to perfection. Serve them with a cooling tzatziki sauce and warm pita bread for a delicious and interactive meal.
Ingredients:
1 lb ground beef
1 small onion, grated
2 garlic cloves, minced
2 tbsp chopped fresh parsley
1 tbsp chopped fresh mint
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
Salt and pepper to taste
1/2 cup Greek yogurt
1/2 cucumber, grated and drained
1tbsp dill
1 garlic clove, minced
1 tbsp lemon juice
Pita bread, warmed
Instructions:
In a large bowl, mix the ground beef, grated onion, garlic, parsley, mint, cumin, coriander, cinnamon, salt, and pepper.
Form the mixture into long, sausage-like shapes around skewers.
Grill the koftas over medium-high heat for 3-4 minutes per side until cooked through.
For the tzatziki, mix the Greek yogurt, cucumber, garlic, lemon juice, salt, and pepper in a bowl.
Serve the koftas with tzatziki and warm pita bread.
Tabbouleh
Tabbouleh is a fresh and vibrant salad made with parsley, mint, tomatoes, and bulgur, dressed with olive oil and lemon juice. It adds a refreshing contrast to the rich flavors of the kofta.
Ingredients:
1/2 cup bulgur wheat
2 cups fresh parsley, finely chopped
1/2 cup fresh mint, finely chopped
2 tomatoes, diced
1/2 cucumber, diced
3 green onions, finely chopped
Juice of 2 lemons
1/4 cup olive oil
Salt and pepper to taste
Instructions:
Cook the bulgur according to package instructions and let it cool.
In a large bowl, combine the cooked bulgur, parsley, mint, tomatoes, cucumber, and green onions.
Drizzle with lemon juice and olive oil. Toss to combine.
Season with salt and pepper to taste, and serve chilled.
Homemade Pita Bread
Ingredients:
2 1/4 teaspoons active dry yeast (1 packet)
1 1/2 cups warm water (about 110°F or 45°C)
1 teaspoon sugar
3 1/2 cups all-purpose flour (plus extra for kneading)
2 teaspoons salt
1 tablespoon olive oil
Instructions:
Activate the Yeast:
In a large bowl, dissolve the yeast and sugar in the warm water. Let it sit for about 5-10 minutes, until it becomes frothy.
Mix the Dough:
Add the olive oil to the yeast mixture.
In a separate bowl, combine the flour and salt. Gradually add the flour mixture to the yeast mixture, stirring with a wooden spoon or your hands until a dough forms.
Knead the Dough:
Turn the dough out onto a floured surface and knead for about 10 minutes, until the dough is smooth and elastic. If the dough is too sticky, add a bit more flour as needed.
First Rise:
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 1-1 1/2 hours, or until it has doubled in size.
Shape the Pitas:
Once the dough has risen, punch it down and divide it into 8 equal pieces.
Roll each piece into a ball, then flatten it with your hands or a rolling pin into a circle about 1/4 inch thick and 6-7 inches in diameter.
Second Rise:
Place the dough circles on a lightly floured surface or parchment paper, cover them with a kitchen towel, and let them rest for about 20-30 minutes. They should puff up slightly.
Preheat the Oven:
Preheat your oven to 475°F (245°C). If you have a baking stone, place it in the oven to heat up; otherwise, use an inverted baking sheet.
Bake the Pitas:
Place the dough circles on the hot baking stone or sheet, and bake for 4-5 minutes, or until they puff up and are lightly golden. You may need to bake them in batches depending on the size of your baking stone or sheet.
Cool and Serve:
Remove the pitas from the oven and cover them with a clean kitchen towel to keep them soft. Let them cool slightly before serving.

Day 4 of 75~Hard meal prep. Beef Kofta, tzatziki, and tabbouleh with bonus flat bread one of my husband's favorites is this flavorful beef Kofta. with a tangy delicious tabbouleh salad make an amazing meal. I need to try a new recipe for the p...

Day 3 of 75 hard. Chicken roulades with kale and feta with a side of Greek lemon roasted potatoes. Easier then it looks and is absolutely delicious.

day 3 of 75~Hard meal plan. chicken roulades with feta, kale with side Greek lemon potatoes Today's meal was a hit with our friends visiting from NY. this delicious recipe looks fancy and great for presentation, however it's very easy to make. The G...

Day 2 meal for 75~Hard challenge for my husband. Very simple, fast, healthy, and delicious.

Orzo with Shrimp, Spinach, and Sun-Dried Tomatoes

Description: This quick and easy dish combines tender shrimp, wilted spinach, and tangy sun-dried tomatoes with orzo pasta in a garlic and white wine sauce. It’s light yet satisfying, perfect for a weeknight dinner.
Ingredients:
1 cup orzo pasta
1 lb shrimp, peeled and deveined
2 cups fresh spinach, chopped
1/2 cup sun-dried tomatoes, sliced
3 garlic cloves, minced
1/2 cup white wine
2 tbsp olive oil
Salt and pepper to taste
Fresh basil or parsley for garnish
Instructions:
Cook orzo according to package instructions. Drain and set aside.
In a large pan, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
Add shrimp to the pan and cook until pink, about 2-3 minutes per side. Remove shrimp and set aside.
In the same pan, add white wine, sun-dried tomatoes, and spinach. Cook until the spinach is wilted.
Add the cooked orzo and shrimp back to the pan, tossing to combine. Season with salt and pepper. Garnish with fresh basil or parsley and serve hot.

Sautéed Zucchini and Yellow Squash with Garlic and Herbs
Ingredients:
2 small zucchini, sliced into half-moons
2 small yellow squash, sliced into half-moons
2 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1 tablespoon chopped fresh parsley
1 tablespoon fresh lemon juice
Salt and pepper to taste
1/4 cup grated Parmesan cheese
Instructions:
Heat the Oil: In a large skillet, heat the olive oil over medium heat.
Sauté the Squash: Add the sliced zucchini and yellow squash to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until the squash is tender and slightly golden.
Add Garlic and Herbs: Add the minced garlic and thyme to the skillet. Sauté for an additional 1-2 minutes, until the garlic is fragrant but not browned.
Season and Finish: Remove the skillet from heat. Stir in the fresh lemon juice and chopped parsley. Season with salt and pepper to taste.

Day 2 of 75~Hard meal. Orzo with shrimp, with side sauteed yellow squash. Chomped! Simple quick meal loaded with tasty goodness. here is the recipes. Day 2~75 hardOrzo with Shrimp, Spinach, and Sun-Dried TomatoesIngredients:1 cup orzo pasta...

I am proud to support my family with this 75~Hard challenge. All 4 of our daughters are located across the states and sea, along with our 2 teenaged grandchildren have accepted the challenge. I will be my husband's personal chef as he has chosen to do a strict Mediterranean lifestyle. One of the healthiest ways of eating. This week's menu has been created, shopped for, and ready to get this challenge started. I'll do my best to share daily for those who are interested in this food lifestyle and need recipes and inspiration. Let's do this!! Attached are the recipes and also in the YouTube video description.
Day 1~ 75 Hard
Chicken and Fresh Fig Tagine with Preserved Lemons
Ingredients:
4 chicken thighs, bone-in, skin-on
1 tablespoon olive oil
1 large onion, finely sliced
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper (optional, for heat)
1 cup chicken broth
1/2 cup water
1 preserved lemon, quartered and seeds removed
1/2 cup green olives, pitted
10-12 fresh figs, halved
1 tablespoon honey
1/4 cup chopped cilantro for garnish
Salt to taste
Instructions:
Prepare the Chicken: Season the chicken thighs with salt. In a large tagine or heavy-bottomed pot, heat the olive oil over medium heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side. Remove the chicken from the pot and set aside.
Sauté the Aromatics: In the same pot, add the sliced onions and sauté until softened and golden, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Spice it Up: Add the ground cumin, cinnamon, ginger, coriander, turmeric, black pepper, and cayenne pepper (if using) to the pot. Stir the spices into the onions and garlic, cooking for 1-2 minutes to bloom the flavors.
Add Liquid and Chicken: Pour in the chicken broth and water, scraping up any browned bits from the bottom of the pot. Return the chicken thighs to the pot, skin-side up, and bring the mixture to a simmer.
Add Preserved Lemon and Olives: Add the preserved lemon quarters and green olives to the pot. Cover the tagine or pot and reduce the heat to low. Simmer gently for 35-40 minutes, until the chicken is cooked through and tender.
Add Fresh Figs: Carefully stir in the halved fresh figs and drizzle the honey over the top. Continue to cook for an additional 5-10 minutes, just until the figs are softened but still hold their shape.
Finish and Serve: Taste the sauce and adjust seasoning with salt if needed. Garnish with chopped fresh cilantro and parsley
Lemon Herb Couscous
Ingredients:
1 cup couscous
1 cup chicken or vegetable broth
1 tablespoon olive oil
1 tablespoon fresh lemon juice
Zest of 1 lemon
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
Salt and pepper to taste
Instructions:
Boil the Broth: In a medium saucepan, bring the chicken or vegetable broth to a boil. Add a pinch of salt if your broth isn’t already salted.
Cook the Couscous: Remove the saucepan from heat, stir in the couscous, cover, and let it sit for 5 minutes. The couscous will absorb the broth and become tender.
Fluff and Season: After 5 minutes, fluff the couscous with a fork to separate the grains. Stir in the olive oil, lemon juice, and lemon zest.
Add Herbs: Gently fold in the chopped parsley, cilantro, and mint Taste and season with additional salt and pepper if needed.

Sautéed Green Beans with Garlic and Almonds
Ingredients:
1 pound fresh green beans, trimmed
1 tablespoon olive oil
3 garlic cloves, thinly sliced
1/4 cup slivered almonds
Juice of 1/2 lemon
Salt and pepper to taste
1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions:
Blanch the Green Beans: Bring a large pot of salted water to a boil. Add the green beans and blanch them for 3-4 minutes until they are bright green and just tender. Drain the beans and immediately plunge them into a bowl of ice water to stop the cooking process. Drain and set aside.
Toast the Almonds: In a large skillet, heat the olive oil over medium heat. Add the slivered almonds and cook, stirring frequently, until they are golden and fragrant, about 2-3 minutes. Remove the almonds from the skillet and set them aside.
Sauté the Garlic: In the same skillet, add the sliced garlic and sauté for 1-2 minutes until it becomes fragrant and just begins to turn golden. Be careful not to burn the garlic.
Add the Green Beans: Add the blanched green beans to the skillet with the garlic. Sauté the beans for 4-5 minutes, stirring occasionally, until they are heated through and lightly browned in spots.
Finish with Lemon and Almonds: Squeeze the lemon juice over the green beans and season with salt and pepper to taste. Toss to combine. Add the toasted almonds back to the skillet and stir to distribute them evenly.
Serve hot alongside the Chicken and Fresh Fig Tagine with Lemon Herb Couscous.

My husband David, daughters, and and grandchildren have started 75~Hard challenge. Day 1 meal My husband David has started his 75~Hard challenge and had recruited our 4 adult daughters and two teenaged grandchildren. He has decided to go with a strict...

Taquitos de pollo con salsa Verde

Simple delicious snack to share with family and friends for any occasion. Using a rotisserie chicken makes it convenient and faster.

Rotisserie chicken
1 pound tomatillos, husks and stems removed
¼ medium onion
2 garlic cloves, skin removed
3 serranos
¼ tsp cumin, ground
½ tsp chicken boullion
¼ cup cilantro
Salt and pepper to taste
⅓ cup water
Oaxaca cheese, sliced in 1 inch matchsticks
Romaine lettuce, shredded
Roma tomatoes, seeds removed, diced small
24 corn tortillas
2 cups canola oil
Mexican crema

Prepare the ingredients first. Start by shredding the chicken and place in a bowl until ready to use. (This recipe will not use the whole chicken, but you can use the left overs for tacos, burritos, or a salad.) Shred the lettuce and place in a bowl. Slice the tomatoes in quarters, remove the seeds, dice into small cubes and place in a bowl.
Make the verde sauce: In a saucepan, bring 4-6 cups of water to a boil. Add the tomatillos, onion, garlic, and serranos. Boil for 10 minutes. Strain the ingredients and place in a blender. Add the cilantro and blend until smooth. Place the verde sauce back into the saucepan. Add the cumin, bouillon, water, salt and pepper to taste. Let simmer on low stirring occasionally.

Place the tortillas in a ziplock bag with a paper towel and sprinkle with some water. Heat in a microwave for 1 minute, remove and place in a tortilla warmer or wrap in a towel.
Have a baking sheet lined with paper towels ready next to the frying station. Have the chicken, cheese, and tortilla lined up and ready for assembling the taquitos.
In a high sided frying pan, heat the oil to medium.
Lay a warm flexible tortilla down and add about 2 tbsp of the chicken and 1-2 slices of the cheese. Roll up as tight as possible. With tongs in one hand and a fork in the other hand, use the tongs to grab the taquito with seam side down. Gently lay the taquito seam side down in the oil while using your fork to hold it down in the oil. Gently slide out the tong while still holding it down with the fork. (Note: I do not use toothpicks to fry because I find it tears the tortilla and I don't like the shape it makes the taquitos.)
Hold for about 5 seconds and move on to the next. Working fast and in batches, fry about 3 to 5 at a time depending on the size of the pan you are using. Leave space between the taquitos, do not over crowd. Fry for about 40 seconds then roll over and fry for another 40 seconds or until golden brown. They cook fast so pay attention not to burn. When done, remove from oil and place on the baking sheet with the paper towel to drain excess oil. Cover with aluminum foil to keep warm. Continue cooking till all are finished.
Spoon about ¼ cup of the hot verde sauce on a plate, place 3 taquitos on top of the sauce. Top the taquitos with lettuce, tomatoes and drizzle with the crema. Chomp!

My adobo chipotle chicken tacos will encourage you to never go back to chipotle fast food again.😜

This is a delicous summer salad to enjoy those awesome harvest goodies. I hope you enjoy this as much as my husband does.

Black Bean Heirloom Tomato Salad

2 cups cooked black beans, see recipe
2 garlic cloves, fine mince
1 large corn cob, kernels removed
1 tbsp butter
1 long english cucumber
1 cup heirloom cherry tomatoes variety
3 fresno peppers, diced
⅓ cup cilantro, leaves only rough chop
½ cup queso fresco, crumbled
2 tbsp Pepitas
Marigold petals, optional
Dressing
1 avocado ripe, smashed
2 tbsp evoo
2 tbsp lime or lemon juice or both
¼ cup cilantro, fine minced
1 garlic, fine minced paste
2 tbsp water

Cut off both ends of corn and remove the husks and tassels. Slice off the kernels off the cob and place in a bowl. Heat sauce pan on medium and melt the butter. Place the corn in the butter and cook for 3 minutes stirring occasionally. Remove to a large bowl and let cool.
In the same pan add the beans and garlic. Cook lightly, stirring to combine for about 2 minutes. Turn off the heat and let cool, add to the bowl with corn.
Start by washing the cucumbers and slicing the ends off. Then using a vegetable peeler, give cucumbers some stripes by peeling a strip of skin from one end to the other and then rotate the cucumber before peeling another strip (leaving alternating strips of skin on and skin) Slice cucumber diagonally in four strips, then slice in triangles. Place in the bowl with beans.
Slice cherry tomatoes in half and add with the beans.
Remove stem and seeds from fresnos and slice in ½ inch squares, add to the beans.
Add the crumbled queso and mix everything together.
To make the dressing, smash the ripe avocado until there are no large lumps. Add the remaining ingredients and whisk until smooth. Our over the bean salad and mix until completely combine. Sprinkle some pepitas over the top with some marigold petals (optional)
Chomp!
Note; you can use canned black beans and corn if desired for a quick preparation. Also can replace fresnos for red bell pepper for less heat. Any tomatoes are fine, heirloom has better flavor and colors make for a beautiful salad. All marigold flower petals are edible.

A delicious bright summer dish, Aguachile de Camarons originates from Mazatlán, Sinaloa, where aguachile is considered the unofficial state food. Interestingly, aguachile, by its meaning, has nothing to do with seafood. It literally means 'chile water. I serve it as an appitizer and it is a party favorite. My husband Chomps this entire platter to himself!

I am super happy how this Vegan taco turned out! After making it multiple times to get that flavor on point was the right thing to do. These mock ground beef tacos made from crimini mushrooms were delicous and satisfying. With added spit peas in the mix gave it a wonderful texture. Sundried tomatoes, avocado and a crispy lettuce made all the ingredients marry perfectly. I orginally made with a soft corn tortilla, but frying the shell put it over so much more tastier. This is a wonderful taco that even my carnivore husband loved.

Rajas de crema Poblanos
Poblanos are one of my favorite peppers to cook with and they amazing for rellenos. This recipe is ideal to share with those who are vegetarian, or vegan by not adding the crema. I only use very little crema and serve extra on the side for those who would like more. I enjoy the flavor of the poblano to stand out more.

Roasting the pepper is how to make this mild, full of flavor pepper to shine. I love to add some fresh pomegranate to give it an extra pop of sweet juice to compliment this taco. Its a great lunch treat that is not heavy, but definitely satisfying.

Huitlacoche! Pronounced (weet-la-ko chay) I honestly did not know what it was when this can was given to me from a friend in NY. Neither did he! As I journey through my culture and its incredible cuisine, I learned about this delicacy in Mexico. Also known as "corn truffle". Corn s**t, a fungus that grow in corn and is prized in Mexico. You can buy fresh in markets there, but usual only found in cans or brined in jars in Mexican grocery stores. It may look frightening, but the flavor is delicious. I would describe as being earthy, sweet, savory, smokey corn.

I used the can in my original recipe, but realized that it is impossible to find. So that will not be any good for the book if you are not able to make it. So for this recipe I made it from the jar the the huitlacochie is in brine. The one you can find in the brine is easy to locate including on amazon. If you are lucky enough to find fresh, I would definitly use that instead. I however have not been able to find any fresh so the jar it is. Besides, I would rather ingredients not be so difficult to aquire.

I made Chicken quesadilla with some extra mushrooms to add to the fungus fun. These are delicous unique tacos and I hope you will enjoy them. Husband approved, got CHOMPED!
**t

I dont think its possible for me to tire of home grown goodness.
heirloom tomatoes, english cucumbers, fresnos, avocado, pepperjack cheese and cilantro. =happiness

Chilorio! A popular dish in Northern Mexico, especially in Sinaloa. Ordinary made with pork, but this one is made with chicken thighs. You can find chilorio by many sellers by the kilo in Mexico as well as canned. It is very versatile to use with just about everything. Because its ingredients have vinegar included, it can be stored in frig for a couple of weeks. Made with dried chilis, various spices and orange juice, makes it flavorful, smoky and lightly sweet. I have simplified the preparation from traditional by using a slowcooker. It is a wonderful dish.

Im not easily inspired by meals from restaurants. We rarely go out to eat anywhere because we are so judgemental. LOL! However, Ive been wanting to try a restaurant that has a Chef inspired changing menu local to us called "The Sycamore".
I ordered the Yellowfin Tuna and was blown away with how delicious it was. Every single dish we ordered was amazing and memorible. We met the Chef Shane, and talked about the meal and me possibly being a vendor for unique organic produce.
I was so inspired by my meal, I knew at that moment I needed to make this for my daughter for her birthday dinner. I could not find yellowfin Tuna anywhere local so I made salmon instead. She loves salmon. I am very proud of myself and recreating the flavors of that wonderful evening.

Salmon with ratatouille and crispy potatoes with a delicious lemon beurre blanc that I taught my grandson to make. We all CHOMPED and Licked the plate clean. Thanks Shane for the inspiration! We will be back! We highly recommend going and having a great experince here and be sure to say hi to Matt behind the bar. He is great.

Red Snapper fish tacos with golden beet Pico!

After my beet harvest, I pulled up baby beets with the larger ones. I decided to use them in a pico and it came out delicious! I grow golden and chioggia beets. They are not as earthy as the common red beet and not nearly as messy. The flavor is wonderful. I made this pico with serranos and roma tomatoes. The snapper was made simple with just salt and cast iron seared. I wanted the fish's natural flavor to shine. A delicious spring harvest taco. 🌮

Red Snapper fish tacos with golden beet Pico!

After my beet harvest, I pulled up baby beets with the larger ones. I decided to use them in a pico and it came out delicious! I grow golden and chioggia beets. They are not as earthy than the common red beet and not nearly as messy. The flavor is wonderful. I made this pico with serranos and roma tomatoes. The snapper was made simple with just salt and cast iron seared. I wanted the fish natural flavor to shine. I delicious spring harvest taco. 🌮

Grapefruit has been known to get a bad wrap. However, have you tried it without the pith? Just the juicy sections itself? Its delicous! I use it in this avocado creamy pico that pairs perfectly with my blackened chicken. Yum Yum! You will definitely become a grapefruit lover if you are not already.