Cinco de Mayo is just around the corner, and with the weather warming, it’s the perfect time to take out the grill for fish tacos and make yourself a margarita. On our block, we joke with the neighbors that once the snow falls, we don’t see anybody for five months. People park their cars in the garage in an attempt to keep warm and stay dry and only poke their heads outside to get the mail or shovel the walk. Fortunately, every spring we emerge and get reacquainted with our friends... more

For each margarita: 1 ounce lime juice, freshly squeezed 1/2 ounce miel de agave (agave nectar)** 1/2 ounce water, club soda or fresh-squeezed orange juice 2 ounces 100% agave silver tequila (Patron, Corazón) 1 lime wedge salt for rim ice In a glass add lime juice, miel de agave, water/club soda and tequila. Run lime wedges over rim of glass and roll edge in salt to rim. Fill glass with ice. Shake margarita mix with ice and strain into the salt-rimmed glass over the ice. Serve with the lime... more

2 pounds white fish fillets (tilapia, cod, red snapper, mahi mahi) 1/3 cup tequila 3 limes, juiced 3 tablespoons miel de agave (or agave nectar) 1 1/2 tablespoon avocado oil (or any light oil) 1/2 teaspoon kosher salt Basting: 1 lime, juiced 1/2 teaspoon kosher salt Salsa Fresca: 1 large tomato diced 1/2 onion diced (yellow or red) 1/2 large green pepper diced 1 jalapeño, finely chopped 1 tablespoon cilantro, chopped 1 lime, juiced kosher salt, to taste Assembly: 20 white corn tortillas shredded... more

Week 3 of the Eat Well, Spend Less series was all about the grocery shopping process from the point of view of your regional area. From Canada to Seattle to Texas, we all threw our experience out on the table to share the ins and outs of our shopping trips with you. Here’s the wrap-up, and don’t miss the grocery giveaway at the end! I shared our own shopping hurdles here in Minnesota and how the system changes depending on the time of year. As it so happens, now that it’s warming... more

It’s Earth Day! Come celebrate with a Virtual Picnic in honor of the Picnic for the Planet the Nature Conservancy are hosting around the globe today. We’re bringing crisp baked potato chips and avocado ranch dip with us. Won’t you join us? Warming weather to this family means plenty of outdoor eating, sitting in the grass and running through wide open spaces. We love a good picnic, especially if it involves all the lovely picnic foods like potato salad and hamburgers. However,... more

2 avocados 1 cup Greek yogurt 2 tablespoons lemon juice 1 tablespoon fresh chives, finely chopped 1 tablespoon fresh flat-leaf parsley, minced 1 teaspoon dried dill 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon kosher salt chips and vegetables for dipping Peel and mash avocados. Mix avocados with Greek yogurt and lemon juice. Stir in chives, parsley, dill, onion powder, garlic powder and salt. Serve with homemade potato chips, pita chips or fresh vegetables for dipping. Makes... more

2 pounds potatoes 1/4 cup olive oil sea salt Preheat oven to 400° F. Using a mandoline or vegetable peeler, shave potatoes into very thin slices. Lay slices onto parchment-lined baking sheets. Brush lightly with olive oil on both sides and sprinkle lightly with sea salt. Bake at 400° F for 15 minutes or until potatoes start to turn golden on one side. Flip the slices and continue baking for another 7-10 minutes. Flip again and bake until potatoes are golden brown and crisp, another 5-10 minutes.... more