Cheesy Roasted Potato Medley
Roast sliced potatoes, mushrooms, and carrots; top with cheddar cheese.
Chunky Mango Tomato Salsa
Toss mangoes, tomatoes, peppers, and onions with lime juice for a quick salsa. Serve with Spanish rice.
Coconut Crusted Tilapia with Pineapple-Avocado Salad
Whisk together lime juice, honey, olive oil, salt, scallions, and jalapeño in large bowl. Toss in pineapple, watermelon, and avocado.
Herb Crusted Cod with Minted Carrot and Orange Salad
Whisk together oil, lemon juice, honey, ginger, orange peel, cloves, and salt in large bowl until honey dissolves. Add carrots, oranges, dates, and mint.
Herb Crusted Cod with Roasted Tomatoes & Artichokes
Line two rimmed baking sheets with foil. Combine tomatoes, thyme, olive oil, salt, and pepper in large bowl. Arrange tomatoes, cut sides up, on pans.
Mixed Veggie & Bacon Rice
Mix peas, corn, and bacon with prepared rice and serve hot.
Potato Crusted Cod Tostones with Smoky Mojo Sauce
Stir together bell pepper, chipotle, scallion, oregano, olive oil, lime juice, salt, and sugar in bowl until combined. Set aside.
Red Cabbage and Apple Saute with Smoked Gouda Potato Crusted Cod
Heat butter in large deep skillet or saucepot over medium heat. Add cabbage and cook 5 minutes stirring until wilted.
Romesco Sauce with Grilled Vegetables
Process hazelnuts in mini processor until finely ground. Add peppers, tomato sauce, garlic, 2 tbsp. olive oil, vinegar, salt and pepper.
Rustic Guacamole Salad
Toss diced avocados, tomatoes, red bell peppers, and onions with lime juice and serve on a bed of lettuce.
Southwestern Potato Sauté
Sauté green peas with green olives and potatoes in salsa; serve with a dollop of crema or sour cream.
Spinach & Garlic Potato Sauté
Sauté carrots, celery, onions, potatoes, garlic, and spinach;finish by adding chicken stock.
Sugar Snap, Corn, and Basil Salad with Applewood Smoked Salmon
Bring large saucepan of water to boil. Add corn and bring water back to boil. Add sugar snaps and cook 2 minutes.
Tricolor Spanish Sauté
Sauté corn, black beans, and diced tomatoes with salsa verde; serve over Spanish rice.
Yellow Squash & Wild Rice Sauté
Sauté yellow squash, onions, and celery with prepared wild rice blend.