Monthly Archives: May 2016

Pan-Seared Mahi Mahi with Spinach Pesto

 Mahi Mahi is a firm whitefish that is low in fat and packed with protein. Because of it’s firm texture, it’s great for pan-searing or grilling. Serve this dish with farro or quinoa and you have a delicious, nutrient-dense dinner. If you have any extra pesto, toss it with roasted veggies or serve with grilled Pan-Seared Mahi Mahi with Spinach Pesto

Tahini Raspberry Thumbprint Cookies

 Tahini, aka sesame seed paste, is something I often use when making hummus and salad dressings, but I’d never used it for baking. It’s essentially the same thing as peanut butter, so I decide to use it to make cookies. These gems are so tasty and are the perfect compliment to your next party! 1. Tahini Raspberry Thumbprint Cookies