Cornmeal Crusted Salmon Cook Time: 25 min. Total Time: 35 min. ½ yellow onion 1 (10-oz.) bag Market District cherry tomatoes 1 cup Giant Eagle lowfat buttermilk 2 Tbsp. McCormick Gourmet Cajun seasoning, divided 4 6-oz. Atlantic farm raised salmon filets 1/2 cup Bob s Red Mill cornmeal 1 Tbsp. Giant Eagle hot sauce 2 Tbsp. Market District extra virgin olive oil, divided ½ tsp. kosher salt, divided, divided 1 Tbsp. canola oil 1 (12-oz.) bag Giant Eagle trimmed green beans Preheat oven to 425 F. Thinly julienne onion and halve cherry tomatoes. Combine buttermilk and 1 tablespoon of the Cajun seasoning. Place salmon in the seasoned buttermilk and let sit for 5-10 minutes. Combine other tablespoon of Cajun seasoning with cornmeal and set aside. In a bowl, combine halved cherry tomatoes, hot sauce, 1 tablespoon of olive oil, onions and a pinch of salt and pepper. Place seasoned cornmeal on a plate. Place the top side of the salmon in the cornmeal and press so that the cornmeal creates a nice thick layer and set aside. Repeat with the remaining filets. In a skillet (use cast iron if you have it) heat canola oil. Gently add salmon cornmeal side down and lower temperature to medium. Cook for 2 minutes or until crust turns golden. Place on a sheet tray and cook in oven for 8-10 minutes or until internal temperature of salmon is at least 145 F. Meanwhile, heat 1 tablespoon of olive oil in a pan for one minute. Add green beans and leave undisturbed for 2 minutes you are trying to achieve a nice char. Season with ¼ tsp. salt and a pinch of ground black pepper. Cook for another 4-5 minutes, stirring minimally. Serve salmon with green beans and a generous helping of the marinated cherry tomatoes. Cornmeal Crusted Salmon (Dietitian Pick) ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free
Calories 520, Fat 30g, Sat. Fat 5g, Trans Fat 0g, Cholesterol 95mg, Sodium 620mg, Total Carbohydrate 23g, Fiber 5g, Sugars 6g, Protein 38g
Chicken Pub Curry Cook Time: 30 min. Total Time: 40 min. 1 lb. Nature s Basket boneless, skinless chicken breast 2 large carrots ½ lb. Giant Eagle red potatoes 1 inch fresh ginger 1 yellow onion ½ bunch cilantro, divided 1 Tbsp. Market District extra virgin olive oil ½ tsp. kosher salt, divided 2 Tbsp. McCormick organic curry powder 3 cups Giant Eagle chicken broth aseptic, divided ¼ cup heavy cream 2 cups Minute white rice ½ cup Giant Eagle French fried onions Dice chicken into 1-inch cubes. Peel carrots and cut into ½-inch slices on the bias. Cut potatoes into quarters. Peel and finely chop ginger. Peel onion and cut into ¼-inch julienne. Chop cilantro. In a large pot, heat olive oil on high for one minute. Add the chicken and ¼ teaspoon of salt and pepper. Rotate the chicken in the pan so all sides are browned. Remove and set aside. Add onions and ginger to the pan and cook 4-5 minutes until soft and cooked through. Add curry powder, 1 cup of chicken broth, potatoes, and carrots. Cook for 10 minutes then add the chicken breast and another ¼ tsp of salt. Cook for another 10 minutes or until potatoes and carrots are cooked through and chicken reaches a minimum internal temperature of 165 F. Fold in the heavy cream and half of the cilantro. Meanwhile, bring two cups of chicken broth to a boil, stir in rice and half of the fried onions, cover and remove from heat for 5 minutes or until all of the broth is absorbed. Fluff with a fork and set aside. Serve the rice with the curry and garnish with the remaining fried onions and cilantro. Chicken Pub Curry ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Egg-Free Calories 500, Fat 16g, Sat. Fat 6g, Trans Fat 0g, Cholesterol 85mg, Sodium 1040mg, Total Carbohydrate 59g, Fiber 4g, Sugars 5g, Protein 31g
Pasta alla Norma Cook Time: 25 min. Total Time: 35 min. 1¼ tsp. kosher salt, divided 2 eggplants 1 bunch Nature s Basket organic basil 2 Tbsp. Market District extra virgin olive oil ½ tsp. chili flakes 1 tsp. dried oregano 5 cloves garlic, thinly sliced 1 (28-oz.) can Giant Eagle crushed tomatoes 1 lb. Giant Eagle Spaghetti 4 oz. Giant Eagle crumbled Feta cheese Bring a large pot of water to a boil with 1 tsp. of salt. Remove the top of the eggplant and cut the eggplant into ½-inch planks, then into ½-inch strips, and then cut the strips into thirds. You should end up with short, French fry-like shapes. Pick the basil leaves. Heat olive oil in a frying pan on high for one minute and add the eggplant as well as a pinch of salt and pepper. Reduce heat to medium-high and continue to cook, gently stirring the eggplant every minute or so, so it doesn t break up. After 5 minutes of cooking, lower the heat to medium and add the chili flakes, oregano and sliced garlic. Cook for another 2 minutes or until eggplant is cooked. Add crushed tomatoes and simmer for about 10 minutes. Meanwhile, add the pasta to the boiling water and cook for 9 minutes and strain. Add the pasta to the sauce with half the basil, salt and pepper to taste. Cook over low heat for a few minutes to combine sauce and pasta. Place the pasta in a serving bowl and garnish with the crumbled cheese and remaining basil. Pasta alla Norma (Vegetarian) ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free Calories 710, Fat 17g, Sat. Fat 6g, Trans Fat 0g, Cholesterol 25mg, Sodium 1120mg, Total Carbohydrate 118g, Fiber 17g, Sugars 20g, Protein 27g
Fish Tacos with Strawberry Pico De Gallo Cook Time: 15 min. Total Time: 25 min. 1 lime ½ bunch cilantro 1 (16-oz.) pkg. Driscoll strawberries ½ jalapeño ½ red onion 1 Tbsp. Market District fine ground cumin ¼ tsp. kosher salt 2 Tbsp. Market District extra virgin olive oil, divided 1 lb. frozen wild Atlantic cod 1 (8-ct.) pkg. La Tortilla Factory white corn tortillas Preheat oven to 425 F. Zest and juice lime. Clean and chop cilantro. Remove ends from strawberries and dice. Cut jalapeño in half (if you don't like spicy remove the seeds) and dice into ¼-inch pieces. Peel and halve red onion, set one half aside for another use and dice the remaining half into ¼-inch pieces. In a small bowl, combine cumin, lime zest, a pinch of salt and pepper and one tablespoon of olive oil. Mix and coat the fish with the mixture. Place the fish on a parchment lined sheet tray and bake for 12 minutes or until internal temperature of fish reaches at least 145 F. Meanwhile, combine the diced onion, jalapeño, cilantro, strawberries, a pinch of salt and pepper, one tablespoon of olive oil and the juice of the lime. Combine and taste for seasoning. Heat tortillas in the microwave for 30 seconds and your tacos are ready to build! With a fork, flake off chunks of the fish and pile on top of the tortilla. Top with a generous spoonful of the salsa and enjoy! Fish Tacos with Strawberry Pico de Gallo (Dietitian Pick) ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Dairy-Free Nutritional Information (Per 2 tacos): Calories 370, Fat 10g, Sat. Fat 1g, Trans Fat 0g, Cholesterol 45mg, Sodium 570mg, Total Carbohydrate 40g, Fiber 3g, Sugars 6g, Protein 29g
Beef Chili Stuffed Peppers Cook Time: 35 min. Total Time: 45 min. 2 red bell peppers 1 red onion ½ bunch cilantro, divided 1 (14.5-oz.) can Muir Glen organic fire roasted crushed tomatoes ½ Tbsp. Market District cumin powder 1 Tbsp. McCormick smoked paprika 1 lb. ground beef, 80 % lean 1 can Giant Eagle black beans, drained and rinsed ½ tsp. kosher salt 1 cup Giant Eagle shredded Pepper Jack cheese 4 oz. Giant Eagle original sour cream Preheat oven to 400 F. Half bell peppers and remove seeds. Peel and dice onion into ¼-inch dice. Roughly chop cilantro. Add crushed tomatoes to a sauce pot and stir in cumin and smoked paprika. Bring to a boil; should take 4-5 minutes. In a bowl, combine ground beef, half of the cilantro, black beans, half of the onion, salt and pepper, and mix together gently until well combined. Divide mixture into 4 balls and pack inside the peppers. Pour the tomato, cumin and smoked paprika mixture into the bottom of a baking dish. Place the meat stuffed pepper on top of sauce and sprinkle the peppers with the Pepper Jack cheese. Place in oven and bake for 30 minutes or until beef reaches a minimum internal temperature of 160 F. Top peppers with a dollop of sour cream, diced onions and the tomato sauce from the bottom of the pan. Garnish with leftover cilantro. Beef Chili Stuffed Peppers ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Gluten-Free Calories 530, Fat 27g, Sat. Fat 13g, Trans Fat 1g, Cholesterol 110mg, Sodium 930mg, Total Carbohydrate 33g, Fiber 4g, Sugars 8g, Protein 37g