Welcome to Friday’s For The Love of Food, Summer Tomato’s weekly link roundup.

This week the road to sustainable seafood, dairy fat gets a pass, and oily fish delays menopause.

Next week’s Mindful Meal Challenge will start again on Monday. Sign up now to join us!

Too busy to read them all? Try this awesome free speed reading app to read at 300+ wpm. So neat!

I also share links on Twitter @summertomato and the Summer Tomato Facebook page. I’m very active on all these sites and would love to connect with you.

Links of the week

What inspired you this week?

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PrimalPrimal Kitchen® Sesame Ginger Vinaigrette makes this meal a snap to cook. The dressing provides all the flavor, transforming roasted broccoli and shrimp into an incredible meal with sweet, sour and mildly spicy flavors.

Broccoli really soaks up the dressing well. You’ll probably find yourself cooking broccoli this way again and again, even without the shrimp.

This one-sheet pan meal is easy to cook, and easy to clean up after. It’s a keeper, for sure.

Servings: 4

Time in the Kitchen: 30 minutes


  • 1-pound shrimp, shelled and deveined (450 g)
  • ¼ cup Primal Kitchen Sesame Ginger Vinaigrette and Marinade, plus more to drizzle over broccoli after it’s cooked (60 ml)
  • 2 pounds broccoli, cut into small, evenly sized florets (900 g)
  • ¼ cup avocado oil (60 ml)
  • ½ teaspoon ground coriander (2.5 ml)
  • 1/4 teaspoon salt, plus more to taste (1.25 ml)


Preheat oven to 425 ºF/218 ºC

In a bowl, combine the shrimp with Primal Kitchen Sesame Ginger Vinaigrette and Marinade. Set aside.

On a sheet pan, toss the broccoli florets with avocado oil, coriander and salt, until evenly coated. Spread broccoli across the sheet pan. Roast 12 minutes.

Stir the broccoli, then add the shrimp to the sheet pan, scattering it around the broccoli. Roast the shrimp and broccoli another 10 minutes, until the shrimp is cooked.

Drizzle a little extra Primal Kitchen Sesame and Ginger Vinaigrette over the broccoli and shrimp before serving.



The post One Sheet-Pan Shrimp and Broccoli with PRIMAL KITCHEN® Sesame Ginger Vinaigrette and Marinade appeared first on Mark’s Daily Apple.

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PrimalThis recipe keeps it simple, without sacrificing flavor. Broiled salmon steaks are served over seared tomatoes and peppery arugula for a warm main course salad. The salad is dressed with invigorating Primal Kitchen Lemon-Turmeric Vinaigrette, adding bright citrus flavor and turmeric’s revitalizing health benefits.

There’s a reason this cut of salmon is a called “steak” and it’s not only the shape. Salmon steaks are thick and meaty and can be just as satisfying as a regular steak. The middle bone and surrounding skin keep the fish from drying out while cooking, ensuring that your salmon will be juicy and flavorful.

Time in the Kitchen: 20 minutes

Servings: 4





Scatter the arugula evenly on a large platter. Set aside.

Heat broiler to high. Place steaks on a rimmed baking sheet lined with foil. Brush a thin layer of Primal Kitchen Lemon Turmeric Vinaigrette on the top of the salmon steaks (reserve the rest of the vinaigrette to dress the salad). Season the salmon lightly with salt and pepper. Broil for 5 to 7 minutes, until the top of the salmon is nicely browned – keep an eye on it so the edges don’t burn. Flip the steaks over, and broil 3 to 5 minutes more, depending on the thickness of the steaks

While the salmon cooks, heat the oil in a skillet until hot and shimmering. Add cherry tomatoes. Be careful – oil will splatter. Cook the tomatoes, untouched, for 3 minutes, then stir once and cook another few minutes until the tomatoes are collapsed and blackened in places. Sprinkle a little sea salt on the tomatoes as they cook. Remove the tomatoes from the pan and scatter over the arugula.

Place the cooked salmon steaks on top of the arugula and tomatoes. Drizzle Primal Kitchen Lemon Turmeric Vinaigrette over the platter.

broiled salmon 2


The post Salmon Steak Salad with Primal Kitchen® Lemon Turmeric Vinaigrette appeared first on Mark’s Daily Apple.

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inline_tuna and zoodles.jpgIf you don’t already keep a few cans of high quality tuna packed in olive oil in your pantry, this recipe is a great reason to start. The meal comes together quickly, with dazzling results. Cherry tomatoes and garlic are seared in a generous amount of olive oil, then comes the tuna and even more olive oil to make a richly flavorful sauce.

The sauce can be tossed with your favorite zoodles (zucchini noodles) or other vegetable-based zoodle varieties, but noodles aren’t necessary to make this meal great. If you don’t want to deal with noodles, just grab a spoon and dig in. The tomatoes and tuna are delicious on their own.

Servings: 3 to 4

Time in the Kitchen: 20 minutes



  • 2 cups cherry tomatoes, halved (12 ounces/350 g)
  • ½ cup extra virgin olive oil (120 ml)
  • 3 garlic cloves, thinly sliced
  • 2 cans tuna packed in olive oil – don’t drain the oil! (about 10 ounces total/284 g)
  • Optional: Zoodles (or other veggie noodles), shirataki noodles or gluten-free pasta noodles



Heat a wide skillet over medium-high heat. Add the olive oil. When the oil is hot and shimmering, add the tomatoes. Be careful—oil will splatter. Cook the tomatoes, untouched, for 3 minutes, then stir once and cook another minute or two until the tomatoes are collapsed and blackened in places. Sprinkle a little sea salt on the tomatoes as they cook.

Turn the heat down to medium. Add garlic. Cook 1 minute more.

Add the tuna in its oil. Break up the tuna with a spoon or spatula. When the tuna is warm, the dish is done.

tuna and tomatoes.jpg

Optional: Add your favorite vegetable-based “zoodle” or gluten-free noodle to the skillet to soak up all the flavorful oil. Toss well and serve. This dish can be served warm or at room temperature.

tuna and zoodles.jpg


The post Midweek Quick Cooking: Olive Oil Packed Tuna and Seared Tomatoes appeared first on Mark’s Daily Apple.

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