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Almond Milk 40% (Vegan), by Artisan du Chocolat
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Repost from @crownprinceseafoodus • Shakshuka is

Repost from @crownprinceseafoodus
•
Shakshuka is the perfect breakfast for dinner dish! Add in a new twist by stirring in some sardines before baking the eggs. Use Crown Prince Natural Skinless & Boneless Sardines in Water, which are Friend of the Sea Certified Sustainable Seafood and an excellent source of protein and iron.

Sardine Shakshuka

Ingredients
• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, diced
• 2 green bell peppers (or any color you have), diced
• 6 cloves garlic, minced
• 1 tsp ground coriander
• 1 tsp paprika
• 2 tsp ground cumin
• 1⁄2 tsp ground cayenne pepper
• red pepper flakes, to taste (optional)
• 6 cups chopped Roma tomatoes
• 1 can (8 oz.) tomato sauce
• 2 cans Crown Prince Natural Skinless & Boneless Sardines in
Water, drained
• 6 -8 large eggs
• chopped cilantro, for garnish

Directions:
Preheat oven to 425°F.
Heat a large oven safe sauté pan over medium high heat. When hot add oil, onion, bell pepper, and garlic. Sauté until vegetables are soft and fragrant. Add dry spices and stir to combine. Continue stirring until spices are fragrant. Mix in tomatoes and tomato sauce, and lower heat to medium low. Simmer until mixture is slightly thickened.
Gently stir in sardines. Try not break up the sardines. Turn off the burner. Create craters in the mixture one crater at a time. Crack an egg into each crater before starting the next one. When you have cracked all the eggs into the mixture, transfer sauté pan to oven.
Bake for about 15 minutes, or until tops off the eggs have turned white. Egg yolks should still be slightly runny.
Remove from oven and transfer to serving vessel. Serve with bread.
Serves 4-6
#crownprinceseafoodus #crownprincenatural #sardines #shakshuka #exoticdishes #friendoftheseacertified #protein #iron

Repost from @fud.fundi • #lettuce #eggs #carro

Repost from @fud.fundi
•
#lettuce #eggs #carrotstrips🥕 #sardines🐟

Repost from @conservaslabrujula • Te proponemos

Repost from @conservaslabrujula
•
Te proponemos este aperitivo para empezar el lunes con alegría!! Nuestras sardinitas con un toque de pimienta acompañadas con un buen guacamole casero y unos totopos. ¡De lujo! #food #foodie #sardinitas

Repost from @conservasmusel • Empanada de mejill

Repost from @conservasmusel
•
Empanada de mejillones en escabeche. Ideal para compartir como aperitivo o para cenar cualquier día (fácil y rápida) 😋#conservasmusel #calidad #tradiccion #artesano #seafood #healthyfood #conservasartesanas #mejillones #aperitivo #saboramar #cantabrico #gijon #gourmet

Repost from @love.radish • What do you put on yo

Repost from @love.radish
•
What do you put on your toast?

We love pickled radish, carrot and sardines. 😍

Repost from @sardinestagram • I think 'dines are

Repost from @sardinestagram
•
I think 'dines are perfectly seasoned as they are. They're a bit like eggs in that regard, salt n pepper works but are not totally necessary. Here's a perfect breakfast suggestion: pair a can of 'dines with some fresh bread. That's it! This breakfast is totally portable, and can be prepared and consumed literally anywhere. Even in a toilet or lift shaft. Think about it next time you need breakfast! (that'll be tomorrow morning FYI)

#totallyportablebreakfast #breakfastdines #sardines #dines #comedinewithme #sardinestagram #breakfast

Repost from @conservas.ro • Un prânz sănătos!

Repost from @conservas.ro
•
Un prânz sănătos! ..Cu ce vin alb ai face pairing?
Sardine dezosate+salată Romaine+maioneză dintr-un galbenuş de casă facută cu uleiul din conservă, muştar Dijon @moutardesfallot şi lime+crutoane. Şi sarea noastră preferată din Euskadi.

Repost from @jaja.berlin • 🍕 & 🍷 Fri-Sa 2

Repost from @jaja.berlin
•
🍕 & 🍷 Fri-Sa 2 -8 pm

Our pizza is made with a sourdough that is fermented for 48 hours at 6 degrees. Water. Flour. Salt. We use flour from @hofbraeuhauskunstmuehle with a blend of organic 00 and Manitoba flour. We do Napoli-style-pizza in a @roccbox oven at almost;) 500 degrees celsius. We try to push boundaries and throw out new interpretations of a pizza every time we offer it to you - some say I got devil/ some say I got angel/ but I am just a girl in trouble-
This weekend’s pizza is with homemade sauerkraut, that is dressed in a fermented hot sauce with brisling @fangst.nordic , preserved lemon, koji cured speck, Brandenburg mozzarella and scamorza @alte_milch . Our veggie option is on the cheesy side with mulberry cheese from @urstromkaese, deichkäse @alte_milch , Brandenburg mozzarella, black trumpet, pickled shallots and sage from our garden.
Bottle shop is also open and we tried some nice Pinot Noirs from Burgundy when we are doing test pizzas. So get your Pinot from @ami.wine , @maison_en_belles_lies or Domaine des Rouges-Queues, sling some slice of pizza and enjoy your weekend on the couch and send some warm thoughts to all the winemakers fighting the frost at the moment!

Repost from @pyscis.conserves • Dream congee rec

Repost from @pyscis.conserves
•
Dream congee recipe using the Beauty Sardines by the one and only @sssssoupsssss ✨🍵✨

“Brown rice congee (simmered for a few hours in earl grey and miso broth) topped with @pyscis.conserves beauty sardines, spring onion and pickled radish and shallots.”

More recipes coming soon!

Repost from @biglew_fat2fit • Sardines on sourdo

Repost from @biglew_fat2fit
•
Sardines on sourdough with sun-dried tomatos.
.
#sourdough #sourdoughbread #sardines #spanish #spanishsardines #medeteraniandiet #medeteranian #sundriedtomatoes #tomatos #breakfast #brunch #toast #balsamicglaze #balsamic #parsley #chilli #fish #hearthealth #omega #healthy #health #omega3 #fattyacids #weightloss #instafood #protein #vitamins #goodforyou #fitness #healthylifestyle

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rainbowtomatoesgarden

Guess what? @ohelsbells figured out how to make lo

Guess what? @ohelsbells figured out how to make lollipops. More flavors are planned. World domination can’t be far behind.

We’d love to be able to have branded t-shirts ma

We’d love to be able to have branded t-shirts made but the cost to inventory a reasonable variety of sizes is, frankly, prohibitive for a business as small as we intend to stay. We can’t even get a good deal on hats, but at least with hats one size fits all. Thanks to my friend Dave for the design and digital wrangling, and thanks to @vermontcompost (makers of the best potting soil we’ve ever found) for turning me on to the hat itself and connecting me with the super helpful small business that made them real. $20 in the stand or ask for it when you order online, with no other similar products I’m not going to add it to the website at this time.

The stand is open for the season today starting at

The stand is open for the season today starting at 9am. We will be selling seedlings (bring your own pot and potting soil), Helen has been baking (these are chocolate pecan scones), we now have duck eggs available (our Indian Runner ducks). We are still under some renovations for the next week or so, don’t let the mess and equipment scare you off. We also kick off @thewunderbarn season this evening with poetry from Ann E. Michael followed by a limited open mic. Please follow @thewunderbarn on IG only for event updates throughout the season.

A look inside Artesanos Alalunga Cocochas de Merlu

A look inside Artesanos Alalunga Cocochas de Merluza Europea (European Hake Cheeks) in Olive Oil 6/8

Cocochas de Merluza translates as Hake Cheeks, but cheeks is not quite accurate. Cocochas is also sometimes translated as tongue, chin, neck, throat, and dewlap. But it is none of those, either. It’s a cut that comes from under the jaw of only a very few fatty fish, typically cod and hake.

Beautiful packaging, full transparency on the source and handling of the fish.

The information on the wrapper is indicating:

—Fecha Subasta is the date the fish was caught
—Lonja Subasta is the auctioneer it was purchased from at market
—Embarción is the name of the boat that made the catch
—Zona de Pesca is the area of the ocean in which it was caught
—Fecha Elavoración is when it was canned

—Lata is the tin number, this season’s catch translated to a limited run of 2500 total tins.

When I asked the nice folks at Artesanos Alalunga for serving suggestions/recipes they told me “The best way in our opinion to enjoy our cocochas is to put them in a plate and then make a pilpil with the sauce. It is very easy, you have just to beat it with a fork. You can add a bit of parsley too.”

I had to look up “pilpil”. It’s an emulsion made from the oil in the tin and the fish juices. Like a spiceless escabeche, but fish juice instead of vinegar. Easy enough.

Next time I might gently warm both fish and sauce. This time I just ate them as pictured. They were sublime. Buttery. Fine. Delicately flavored and rich. Fatty in the best sense.

A perfect experience.

Repost from @thewunderbarn • See you Friday (or

Repost from @thewunderbarn
•
See you Friday (or Saturday if it rains) for the opening event of the season! It’s muddy and a farm, wear shoes you don’t care about.

We believe there are no rules when it comes to foo

We believe there are no rules when it comes to food. But there are traditions. And food traditions act as proof of what works. In the world of tinned seafood there are several staple items no preparer of delights should be without. Now available, imported from Spain, pitted manzanilla olives, piquillo pepper strips, Guindilla pickled peppers, and the hands down best potato chip we’ve ever had, Bonilla a la vista.

Afternoon snack on a lazy rainy day. Another newly

When the stand opens for the season this Friday we

When the stand opens for the season this Friday we will be offering homemade duck eggs. We have 14 Indian Runner ducks, 7 boys and 7 girls, from two generations (the original six and their progeny). We got them for three reasons: we don’t use any chemicals of any kind on the tomatoes and they eat tomato horn worms; the pond had a duckweed problem (they eat that, too), and Jenny wanted a parade. $5 per dz, $3 per 1/2 dz, inquire for eggs to incubate.

The stand will officially open for the season on F

The stand will officially open for the season on Friday, with the seedling sale. We live by the philosophy of continuous incremental improvement. We want this year to be better than last year and have spent the off season looking at what we could do to improve. One thing we really didn’t like was offering coffee and cider to regulars in disposable cups. So we fixed it. Having artists for friends fixes just about everything. This year we will be offering these handmade, dishwasher and microwave safe mugs created by @tsdeemer for us. Buy the mug once, and get free refills. Forever. The mugs have a satisfying heft, a perfectly shaped lip edge, and resonate with the human care put into their production.

Peas are up. 48’ of Oregon Sugar Pod II, 48’ o

Peas are up. 48’ of Oregon Sugar Pod II, 48’ of Beauregarde, 32’ of PLS 14 Shelling Pea. Hopefully that’s more than I can eat.

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