This Whole 30-friendly recipe is perfect to whip up on a whim for a quick and healthy lunch.
Summer time, super fresh crab, a bit of cocktail sauce on a toasty, buttery sandwich roll. These are the ingredients for a lazy warm afternoon meal on the deck, dock, or beach blanket.
Our National Parks have been preserving our country’s most unique and special places for 100 years now. I just returned from a trip to the Grand Canyon, one of the most remarkable landforms on earth. Besides being part a phenomenal landscape there, we were treated daily to delicious food at the lodge. One of my favorites was a crab dish. I could hardly wait to get home and into the kitchen to make my own variation inspired by my dinner in the Canyon. Zak prep bowls work perfectly to mold this tasty and soothing summer salad. Fresh herbs are the key to crisp, clean flavor. Citrusy goodness permeates the crab with a squeeze of lime juice over all.
This is a super fun recipe for kids who like to chop and peel their way to creating their own tasty snack. (parents supervise, of course)
Looking for a recipe that tastes great and will impress your kids? Look no further. Tuna boats made out of bell peppers are a great for a day by the pool or a snack after a boat ride at the lake.