Hamachi Sliders

Hamachi Sliders

 The perfect summer delight! Light, nutritious, & packed with protein. 



½ pound fresh Hamachi, skin and bloodline removed

1 tbsp chives, chopped


Ponzu sauce




Mash avocado in bowl with lime juice and salt to taste.  Slice cucumber into rounds about 1/8” thick.  You will need about 16 pieces, so you will not use the whole cucumber.

Cut Hamachi in half lengthwise.  Slice each half into pieces about 1/8” in thickness.  You should have about 16 or so pieces.

Place cucumber slices on serving dish and sprinkle with salt.  Using a small spoon, place a dollop of mashed avocado on top of cucumber slice (about 1 tsp or more to taste).  Place one piece of Hamachi on top of avocado.  Sprinkle ponzu sauce on top of fish, then sprinkle with salt and chopped chives.


Serves 4-6 as a snack

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Chilled Cucumber and Avocado Soup

Chilled Cucumber and Avocado Soup
We hope that summer is treating you well in your neck of the woods. Here in Sonoma County the sun is shining, warm and hot during the day around 80-90 degrees Fahrenheit while night times are cool at 50ish. Despite this perfect weather for grapes we still feel a little hot and bothered at 5-6pm so we thought this delicious cool gazpacho might work for you as it does for us. No idea where we picked up the recipe so can't give credit where it is due but hope you enjoy!


Ingredients (Serves 4)

1/2 Firm ripe avocado

1 3/4 Cucumber (we prefer the English style - less seeds to navigate) About 1 1/2lbs

1 (8oz) Plain Low or full Fat yoghurt

3tbsp Chopped Chives

1tsp Lime Juice

1tsp Salt

1/2 tsp chopped Jalapeno with seeds (more if you like it spicier)

1 cup small ice cubes

Peel and pit the avocado. Blend all ingredients in a blender until very smooth - Garnish with a few extra Jalapenos and some croutons if you're feeling fancy. That's it SUPER SIMPLE AND MIGHTY TASTY!


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