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Loaves And Fishess


Delicious kale/sausage soup

I try to pack a lot into a soup so here is something delicious I tried this week:

Approx 1 and 1/2 cup (12 oz servings = 12

Wash and chop all vegetables into medium chunks

 4 cups kale
 2 cups swiss chard
1 cup asparagus
 1 small onion
 2 large cloves of garlic
 1 cup fresh basil
 2 cups of veg. broth or chicken broth  or bone broth
 3-4 cups water
 1 teaspoon sea salt (or your choice) May need more.
 1/2 teaspoon freshly ground black pepper
 1/4 teaspoon chipotle powder or spicy seasoning of your choice, add more or none to suit your taste.
Bring to boil, 15 minutes, then a slow simmer for 30 minutes more.
Allow soup to cool.
Blend to a chunky consistency.
Add 1 can coconut milk, optional.
Brown 1/2 pound ground beef or 1/2 pound lamb sausage, chopped. Do not add this until the last step, after soup is blended.
Adjust seasonings
In individual bowls, add several slices of avocado,
2-4 Tablespoons shredded cheese. I prefer swiss cheese from local Julia at Chan Chan.
Add a portion/serving of ground beef or lamb sausage to each bowl
Ladle soup over the cheese/avocado/meat in individual bowls.
Adjust seasonings
This has a lot of ingredients but could be made with less.  I used vegetables I had on hand.  Simply substitute some other vegetables, for example. As is, this recipe offers lots of leafy greens in a delicious form.
I started this soup about noon, took it off the heat and added things as the day moved along. It made a delicious dinner and filled the freezer with several containers of a great lunch at home.
It will keep in the refrigerator for several days.



1 lb ground lamb

3/4 cup cooked quinoa

1/4 cup finely chopped onion

1/4 cup grated carrot

1/4 cup grated zucchini

garlic cloves, chopped

large egg, lightly beaten

1 tsp lemon zest

1/2 tsp fresh mint, finely chopped

1 tbsp fresh oregano, finely chopped

1/2 tsp ground black pepper

1/2 tsp fine sea salt

1/2 tsp dried dill

1/2 tsp crushed red pepper

1/4 tsp ground cinnamon


1Preheat the oven to 400°F. Line a baking sheet with parchment paper; set aside.

2Squeeze any excess moisture out of the grated carrot and zucchini, using a paper towel. In a large bowl, mix together all ingredients until well-combined. Shape the mixture into 16 balls and transfer them to the prepared baking sheet.

3Bake the meatballs until they are cooked through and golden brown, about 15 to 18 minutes, or until they reach an internal temperature of 165°F. Serve hot.

Yogurt Drizzle Sauce

1/2 cup Plain Greek Yogurt, add 1/2 tsp paprika, 1/2 tsp chopped fresh mint leaves, 1/4 tsp cumin`, 3-6 drops hot sauce (optional), salt, pepper.

Prep time 20-30 minutes

Cook time: 15-18 minutes at 400 F degrees

This recipe is fast for weeknight dinners yet fancy enough for guests.  It is easy to prepare, taking about 15-30 minutes. The meatballs bake for 15-20 minutes. The taste is seriously delicious with complex flavors delighting your taste buds with every bite.

I adapted this recipe from site where many lamb recipes are posted.                  Sharon McIntosh

Simple and tasty Italian Tilapia

Season some flour with salt and pepper.

Beat an egg with a teaspoon of water.

Season some bread crumbs on a flat plate or pan with some Italian seasonings. Oregano, basil, thyme.

Pat the filets dry with a paper towel.

Dredge the filets in the flour, then in the egg, then in the bread crumbs.

Fry in a tablespoon or two of olive oil and butter until golden.

Remove tilapia from the pan and add juice of a lemon/lime.

Add a table spoon or two of capers.

Then finally thicken with 2 tablespoons of butter and pour over the Tilapia.

Serve with rice pilaf or risotto. Maybe a Caesar salad.