EAT MORE MEATLESS: THE HERBIVOROUS BUTCHER

The Herbivorous Butcher

I’m not a vegetarian or a vegan, but I am definitely “epicurious” about this meatless meat and cheese-free cheese market in Minnesota.

http://www.theherbivorousbutcher.com/

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A COLORFUL FISH TALE: RAINBOW TROUT

rainbow trout

 

Ingredients:

4 fillets of rainbow trout
4 teaspoons of soy sauce
Salt and black pepper red pepper to taste
3 pinches of red pepper flakes
2 teaspoon of olive oil
3 cloves of garlic finely chopped
1 onion peeled and sliced
2 scallions chopped
3 sprigs of coriander (mince with fingers)

Preparation:

Marinate trout in soy sauce, salt, black and red pepper and coriander. (set aside)

Heat olive oil in a large non-stick skillet over medium-high heat. Add garlic, onions and scallions, stirring until onions become translucent.

Add trout fillets and cook for 3- 4 mins on both sides until fish is browned and onions, garlic and scallions are crispy.

Serve with steamed Basmati Rice and a side of sautéed snow peas. Grated carrots drizzled with lemon juice and olive oil add extra pop, texture and flavor to the dish.

FINNISH YOUR FOOD: BRONDA

Bronda

I don’t know about you, but I tend to be appreciative of food that “brings me to my senses”.  That’s to say, I enjoy when food sounds good reading it off the menu, tastes as good as it looks and smells when it is served and leaves me feeling satisfied not stuffed once the full experience (and the bill) have been settled.  My experience at Bronda was, in a word and every sense, fulfilling.

http://www.ravintolabronda.fi

*Finnish Your Food posts are highlights from my culinary explorations in Finland.