With restaurant trends showing an ever-increasing demand for pumpkin and more and more consumers trying to be healthful when they dine out, a seafood and pumpkin meal can catch the eye of patrons this fall. INGREDIENTS: 2 lbs large Sea Scallops 1/2 tsp Black pepper, ground 1/4 tsp Cinnamon, ground 1/4 tsp Cloves, ground 1/4… Continue reading Spiced Seared Scallops
Recipe courtesy of DishonFish. Servings: 4-6 INGREDIENTS: 1½ tablespoons unsalted butter ½ medium-sized yellow onion, chopped 2 scallions, thinly sliced, white and green parts separated 4 cups low-sodium chicken broth or vegetable broth 2 cups potatoes, washed well and diced (keep peel on) 1½ pounds cod, cut into 1-inch pieces 2 cups frozen sweet corn,… Continue reading Cod and Corn Chowder
Way Beyond WHEAT Traditionally, pasta is made from an unleavened dough of durum wheat flour mixed with water (or eggs, for egg noodles) and formed into a shape. Today’s pasta, however, goes way beyond standard wheat noodles. For starters, there are non-wheat whole grain varieties, like corn, brown rice, quinoa or a blend of these grains, which… Continue reading Lighter Pasta Offerings
Help customers punt off those tailgating pounds this season with healthier, tastier versions of standard football fare. Sub in heart-healthy seafood for poultry and red meat in traditional tailgating dishes. Consumers will love these new twists that “up” the flavor- and nutrient profile. Play these items on your fall menu: Salmon Sliders: Try salmon in… Continue reading Help Customers Punt off Tailgating Pounds
The symbol of the sea and the icon of autumn might seem like an unlikely pair, but seafood and pumpkin are a complimentary superfood duo. Pumpkin is rich in vitamin C and fiber, while seafood is a source of B vitamins, vitamin D, and healthful omega-3 fats. And they’re both available in convenient forms –… Continue reading Pumpkin & Seafood: The Pairing of Two Superfoods
The quintessential image of autumn captures trees adorned with orange leaves, pumpkin patches, and the occasional Harvest cornucopia. But for many Americans, a picturesque fall season consists of 100 yards of green, two teams, and one pig-skin: the start of football season. The kick-off to fall begins the transition to heartier “comfort food” on menus,… Continue reading Are you ready for some seafood?
Salmon burger topped with Monterey Jack cheese, sliced avocado, roasted bell pepper and bean sprouts on a whole wheat bun. MAKES 1 SERVING INGREDIENTS: 1 each: Salmon Burger, cooked per instructions 1 each: Monterey Jack cheese slice ½ each: Avocado, halved & skinned 1/8 cup Roasted red peppers, sliced 1/8 cup Bean sprouts, fresh 1… Continue reading Santa Cruz Salmon Burger