Recipe Redux has stretched my culinary imagination and challenged my taste buds. This month’s recipe challenge was to incorporate “little fishes” to “sea what we’ve been missing”. To tell you the truth, I know I need to eat more seafood; we try hard to incorporate it into our meals twice a week, but sardines and anchovies were not in my game plan.
It really grossed me out purchasing sardines, but I was willing to give it a try. After all, I tell my “kids” daily… challenging foods can take 15-20 attempts before it becomes tasty.
Knowing the health benefits of foods can help with that initial trial period. As I purchased, experimented, and tasted the sardines, I reminded myself over and over of the sardine’s omega-3 power! (Two sardines have 6 grams of protein, 355 mg omega-3, and lots of B12)
Not gonna lie, sardines are not my favorite… for now at least. They were very “fishy”, and I usually don’t get turned off by fishy fish. But these were intense– loaded down with lemon and balsamic vinegar helped a lot!
Do you like sardines, or are you willing to give them a try?
whole grain baguette, thinly sliced
sardines, fresh and cooked
Place sliced bread on baking sheet in 400 degree oven until toasted. Over medium high heat saute kale; season with black pepper. Add lemon juice liberally and sardines; cook until warm. Top saute mixture with swiss cheese and heat until melted.
Smear pesto on toasted bread, and layer crostini with kale mixture, tomatoes, drizzle with balsamic vinegar, and garnish with parsley. (Note: If you’re not willing to do the sardines… this combo pesto, kale, tomato combo will be still be stellar if you leave them out.)
Hi I’m Kristina LaRue, registered dietitian and millennial mom of two active and hungry boys. Here on Love & Zest, you’ll find (mostly) healthy recipes to fuel the whole family and real life stories of modern motherhood. I’m all about veggie-filled breakfast meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
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