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Oh my cod.
Can we get that hashtag trending, please? #OhMyCod!
These are basically the words that escaped my mouth upon digging into this refreshing summer-inspired bowlful.
When we think of seafood pasta, we think of sweet scallops and clam shells nestled into a saucy nest of noodles; we think of plump shrimp being speared and twirled with pasta at the mercy of a fork and spoon; rarely, if ever, do we think about a fillet of fish being flaked across our spaghetti.
This tender wild-caught Pacific cod is pan-seared to perfection in a lip-smacking herb and garlic butter sauce, then served over a pile of creamy pesto pasta, and it’s totally off the hook.
THIS RECIPE IS PART OF THE #FBCCONNECTINGOVERCOCKTAILS COLLABORATION. SCROLL PAST THE RECIPE TO SEE WHAT MY FRIENDS HAVE POURED!
If any friend of mine is looking at these photos, they’re probably pinching their eyes or squeezing their temples in a fit of hangover flashbacks. This glorious cocktail has become *the* summer drink in our household and, needless to say, people like to drink a lot of them. Or maybe I’m just super eager to top their glasses off so I can make sure they’re on my level. Whatever the case…
Every season seems to have it’s bev. Fall has us all cozied up with mulled wine and spiked ciders; in winter, we curl up with those dangerous bourbonated hot toddies; spring inspires us to revitalize and make use of floral notes (remember my Spiked Hibiscus Iced Tea?); and summer has us quenching our thirst with refreshing mixes, like this effervescent Blueberry Lemon Vodka Fizz.
THIS RECIPE IS SPONSORED BY KING OSCAR | OPINIONS ARE MY OWN
Friends, this wrap is everything.
I don’t know about you, but I’m sick of canned tuna. For one, most canned tuna isn’t sustainable, and though there are sustainable options available, they’re priced to deter people from buying them. Secondly, tuna gets real boring real fast. Unless you drop a generous amount of mayo into your tuna salad — which kind of defeats the purpose of eating tuna for its health benefits — the stuff can often seem dry, tasteless, and downright hard to swallow.
Instead, picture this: tender North Atlantic mackerel marinated in buttery olive oil with garlic, herbs de Provence, red bell pepper, and sliced olives. Dreamy, huh? That’s exactly what you get when you pull the foil back on King Oscar’s Royal Fillets of Mediterranean-Style Mackerel — and that’s exactly what you get in this crave-worthy wrap.
Packed with a hearty lot of protein and a fair balance of carbs, this wholesome lunch option brings King Oscar’s tender and tasty Mediterranean-Style Mackerel Fillets to your plate with crisp veggies and a cooling mint yogurt sauce which, if needed, can be swapped for hummus or tzatziki. You do you.
As if all of that wasn’t enticing enough, King Oscar is big on sustainability and the health of our oceans! Their North Atlantic mackerel is considered a lower food chain forage species and doesn’t pose the same concerns as larger predatory Spanish and King mackerel varieties. Additionally, because mackerel reproduce and mature expeditiously, the species is resilient to fishing pressures and fishing methods (mostly purse seines) resulting in lower by-catch and environmental impact.
So tuna, take a back seat! Better yet, throw yourself in the trunk…
Just over a decade ago, I used the California Roll as a means to dip my toes into the sushi waters before diving head first into the good stuff — like ikura and toro.
These days, I take a hard pass when it comes to this Americanized rendition of sushi — one that chefs from L.A. and Vancouver dispute over for credit. But there’s no denying that the flavor profile is enticing and refreshing, and it’s one that I like to appreciate in its own way.
Away from the sushi menu.
When you bring crisp spiralized cucumber to a bowl with chilled vermicelli noodles, creamy avocado, nori strips, and imitation crab, you end up with a refreshing noodle salad that is summer lunch perfection.
And let’s face it: if there’s ever a reason to use imitation crab, it’s in a California Roll-inspired dish. Most sushi joints use imitation crab in their California Rolls because it’s cost efficient. This is why the California Roll is a fraction of the price of a quality salmon, tuna, and scallop rolls. So, for the sake of being true to something that is untrue…
Cheese ravioli: pillows of tender pasta packed with fluffy ricotta. Talk about a thing of beauty.
This is why I have a hard time tossing my cheesy rav in a heavy and overpowering tomato sauce. Don’t get me wrong — I *love* a good tomato sauce — but when it comes to delicate ricotta-stuffed ravioli, it’s all about a light and seasonal butter sauce boasting seasonal flavors. (Dreamy sigh.)
Back in the fall, I was head-over-heels with this Mushroom Ravioli in Brown Butter and Sage Sauce. But that’s a recipe for the darker and cooler months. Basil and lemon put a bright spin on things and it’s JUST what your summer menu needs. Pair it with a glass of your fave white wine, and you’ve got a chic 10-minute weeknight wonder that tastes like a carefully-planned posh Sunday meal.