Oregon’s Choice Shrimp and Cheddar Grits

Oregon’s Choice Shrimp and Cheddar Grits

Ingredients:
– 1 Package of 4 oz Oregon’s Choice Pacific Pink Shrimp
– ½ Cup Grits
– 2 Cup Water
– ¼ Tsp Salt
– ½ Tsp Pepper
– ¼ Cup Shredded Sharp Cheddar Cheese + reserve for serving
– 3-5 Slices Bacon, crumbled
– 1 Tbsp Butter
– 4 Tsp Garlic, minced
– 4 Tbsp Green Onions, chopped,
– Hot sauce or BBQ to taste

Instructions:
Bring water to a boil over medium-high heat. After the water begins boiling, add the grits and stir. Lower the heat to medium-low and cook for 3 minutes. Add 1/4 tsp salt, 1/2 tsp pepper, and 1 tsp fresh garlic. Continue cooking for an additional 2 minutes. Turn off the heat and stir in 1/4 cup of sharp cheddar cheese. Set it aside.
Bring a skillet to medium-high heat and cook 3 to 5 strips of bacon until crispy but not burnt.
Meanwhile, melt 1 tbsp of butter in a pan over medium heat. Add 2 tbsp green onion and 1 tbsp garlic, and sauté until fragrant. Add the 4 oz Oregon’s Choice Pacific Pink Shrimp and stir immediately. Reduce the heat to low and cook until the shrimp is done approximately 2 minutes.
Plate the grits and top with remaining cheese, green onions, bacon crumbles, and Oregon’s Choice Pacific Pink Shrimp. Add your favorite hot sauce or BBQ and enjoy!

Oregon’s Choice Pacific Pink Shrimp Aguachile

Oregon’s Choice Pacific Pink Shrimp Aguachile

Ingredients:
– 1 Package of 4 oz Oregon’s Choice Pacific Pink Shrimp
– ½ Cup Lime Juice (about the juice from 2 large lime)
– ¼ Cup Red Onion, thinly sliced
– 1 Cup Cucumber deseeded and sliced
– 1 Cup Radish, thinly sliced
– 2 Tbsp Jalapeno or Serrano pepper, thinly sliced
– 1 Tsp Garlic
– 1 Tbsp Fresh Cilantro, chopped

Aguachile Marinade:
– 1 Tbsp Soy Sauce
– 6 Garlic Cloves, chopped
– ¾ Cup Fresh Cilantro
– 2 Jalapeno or Serrano Pepper, chopped
– ½ Tsp Cumin
– Salt to taste

Instructions:
Shrimp: Place Oregon’s Choice Pacific Pink Shrimp in a bowl and cover with ½ cup fresh lime juice, enough to completely cover the shrimp. Use more as needed. Allow the lime juice to “cook” the shrimp for 30 minutes, flipping once partway through.
Aguachile Marinade: Add the ½ cup lime juice drained from shrimp, 1 tbsp soy sauce, 6 garlic cloves, ¾ cup cilantro, ½ tsp cumin, 2 jalapenos or serrano, and salt to taste to a food processor. Process until smooth.
Add Oregon’s Choice Pacific Pink Shrimp, ¼ cups red onion, 1 cup cucumber, 1 cup radish, 2 tbsp jalapeno, 1 tsp garlic, and 1 Tbsp chopped cilantro to a bowl. Pour the aguachile marinade over it and stir. Cover and refrigerate for at least 30 minutes to chill.
Serve cold with tortilla chips.

Olive & Lemon Oregon Albacore Linguine

Olive & Lemon Oregon Albacore Linguine

Recipe by  Richard Hoiland

Olive & Lemon Oregon Albacore Linguine

Ingredients (serves 2-3)
1⁄2 lb linguine (half of a 16 oz package)
3-4 Tbl extra virgin olive oil
1 C chopped yellow or sweet onion (about 1⁄2 onion)
1 C cubed zucchini (small cubes, about 1⁄2 zucchini)
1⁄2 tsp salt
1 or 2 cloves garlic, crushed or minced
1 7.5 oz. can Oregon’s Choice albacore tuna, drained
1-2 Tbl grated lemon zest
2 tsp lemon juice
10 pitted Kalamata olives, halved
2 tsp drained capers
1⁄4 tsp Herbes de Provence (optional)
1-2 Tbl chopped fresh parsley (optional)
Preparation
Heat the olive oil in a frypan on medium high heat. Add the chopped onion
While the onion is cooking start the Pasta:
Boil water in a large saucepan. Add 1-2 tsp salt to the water
Add pasta to the boiling water and stir. Continue preparing sauce
Cook pasta until done, following package directions. Test for doneness as it cooks.
When done, drain pasta in a colander. If waiting on the sauce, place the linguine
back in the saucepan and sprinkle with olive oil. Stir to keep separated. Set aside
Sauce
Cook onion until most parts are well browned
Add the zucchini to the onion & cook until it starts to become tender. Stir in the salt
Lower the heat and add the garlic. Flake the tuna and add to the pan
Grate the lemon for zest and add
Squeeze juice from the lemon and add.
Add the olives and capers. Taste for salt and add more if needed
Optional: add Herbes and/or 1⁄2 tsp ground black pepper and stir. Turn off heat
To serve, place pasta in individual bowls or plates
Top pasta with the olive & tuna mixture
If desired, sprinkle with parsley, parmesan cheese (and of course, more olive oil!)

Albacore Pesto over Rustic Polenta and Mushrooms

Albacore Pesto over Rustic Polenta and Mushrooms

 

Ingredients: Family Style. Half the recipe for two people.

Albacore Pesto:

• 2 Cans Oregon’s Choice Albacore 
• 6.5 oz Pesto 
• 2 Tbsp Olive Oil

 

Sauteed Oyster Mushroom:

• 4 Cups Oyster Mushroom + ½ Cup Water
• 4 Tbsp Butter
• ½ Tsp Salt
• ½ Tsp Red Pepper Flakes
• 1 Tsp Pepper
• ¼ Tsp Garlic Powder

 

Charred Kale:

• 4 Cups Kale
• 4 Tbsp Olive Oil
• 1 Tbsp Lemon Juice
• ¼ Tsp Salt
• ½ Tsp Pepper
• 1 Tsp Red Pepper Flakes

 

Roasted Chickpeas:

• 1 Can 16 oz Chickpeas
• 1 Tbsp Olive Oil
• ½ Tsp Salt, Pepper, Garlic Powder, Thyme, and Red Pepper Flakes

 

Sundried Tomato Polenta:

• 32oz Sundried Tomato Polenta + 2 Cups Water
• 2 Tbsp Garlic
• 4 Tbsp Sundried Tomato
• 2 Tbsp Butter
• Optional: Serve with Basil and Burrata Cheese

 

Directions:

1. Preheat the oven to 450. Open, drain, and wash the chickpeas. Toss them in 1 tbsp of olive oil and ½ tsp of salt, pepper, garlic powder, thyme, and red pepper flakes. Cook on a baking sheet for 30 minutes.
2. To prepare oyster mushrooms, heat a large skillet over medium-high heat. Add ½ cup of water and cook mushrooms until the water evaporates and they are tender, approximately 5 minutes. Stir in 4 tbsp butter, ½ tsp salt, ½ tsp red pepper, 1 tsp pepper, ¾ tsp garlic powder. Cook for 10 minutes or until the mushrooms are golden brown. Turn off heat and keep covered. 
3. Meanwhile, boil two cups of water over medium-high heat. Slowly whisk in sundried polenta until combined. Lower the heat to medium-low while the water absorbs and the mixture thickens for approximately 5 minutes. Add 2 tbsp of butter, 2 tbsp garlic, and 4 tbsp of sundried tomato to the polenta mixture. Cook for 5 minutes to combine flavors. Cover and turn off the heat. 
4. Heat 4 tbsp of olive oil over medium-high heat and add 4 cups kale, 1 tbsp lemon juice, ¼ tsp salt, ½ tsp pepper, 1 tsp red pepper flakes. Cook until reduced and slightly charred. 
5. Open and drain Oregon’s Choice Albacore and mix it with 2 tbsp olive oil and 6.4 oz pesto. 
6. Pour polenta as the base on a large platter, layering the sauteed mushrooms, charred kale, and pesto albacore. Top with roasted chickpeas, basil, and burrata if using.

Orzo Albacore Mediterranean Medley

Orzo Albacore Mediterranean Medley

Ingredients: (Single Serving Salad)

1 Can 3.5oz Oregon’s Choice Albacore (No Salt)

¼ Bell Pepper

1/3 Cup Cherry Tomato

¼ Cup Cucumber

¼ Cup Olives

¼ Cup Hummus

2 Tbsp Feta

8oz Orzo + 1 Quart of Water

2 Tbsp Olive Oil

2 Cups Arugula

½ Tsp Basil

1 Tbsp Sunflower Seed

Wide Mouth Jar

 

Dressing: (Makes 8 oz) 

1/3 Cup Olive Oil

¼ Cup Balsamic Vinegar

2 Tbsp Lemon

2 Tbsp Honey

1 Shallot

2 Large Garlic Cloves

¼ Cup Basil

1 Tbsp Oregano

½ Tsp Pepper 

½ Tsp Red Chili Flakes

 

Directions:

1. Begin by bringing 1 quart of water to a boil. Add pasta, stirring occasionally for 9 minutes. Drain and rinse with cold water. Toss in 2 Tbsp olive oil, set aside, and allow to cool completely before adding to the jar. 
2. Meanwhile, place all dressing ingredients into a blender and blend until all ingredients are thoroughly combined and smooth.
3. Slice bell pepper, tomato, and cucumber. 
4. To assemble, layer Oregon’s Choice Albacore with the desired amount of dressing in the bottom of the jar. Add bell pepper, tomato, cucumber, olives, hummus, feta, orzo, arugula, herb, and sunflower seed. 

 

Royal Chinook Sweet Potato Kale Salad with a Honey Mustard Drizzle

Royal Chinook Sweet Potato Kale Salad with a Honey Mustard Drizzle

Ingredients: (Makes four large servings.)

1 Can Oregon’s Choice Royal Chinook Salmon

2 Sweet Potatoes

1 Can Chickpeas 

3 Tbsp Olive Oil

2 Tbsp Sesame Seeds

2 Tsp Chipotle Chili Powder

2 Tsp Smoked Paprika

1 Tsp Cumin

¼ Tsp Salt

½ Tsp Pepper

6 Cups Kale

½ Purple Onion

1 Cup Mixed Herbs (Basil, Dill, and Parsley.)

1 Avocado

¾ Cup Feta

Honey Mustard Dressing:

1/3 Cup Olive Oil

2 Tbsp Dijon Mustard

1 Tbsp Ground Mustard

3 Tbsp Honey

2 Tbsp Tahini

2 Tbsp Lemon

2 Tbsp Apple Cider Vinegar

Directions:

1. Preheat oven to 425° F.
2. Slice the sweet potato into strings. Combine the sweet potatoes, chickpeas, olive oil, chipotle chili powder, smoked paprika, cumin, salt, and pepper on a baking sheet. Toss well to coat. Bake for 20 minutes, toss everything, and bake another 20 minutes until the chickpeas are crisp and the sweet potatoes tender. 
3. To make the dressing combine all ingredients in a glass jar, whisking until smooth.
4. Shred kale into bite-sized pieces, drizzle a few tablespoons over the kale, and massage the dressing into the greens.
5. Open and drain Oregon’s Choice Royal Chinook Salmon.
6. Thinly slice the onion, avocado and mince the herbs. 
7. In a salad bowl, combine the kale, onion, avocado, herbs, feta, sesame seed, and Oregon’s Choice Royal Chinook Salmon.
8. Lastly, toss the roasted sweet potatoes and chickpeas in with the salad. Serve immediately. 

Spicy Roasted Cauliflower Hummus with Jalapeno Albacore

Spicy Roasted Cauliflower Hummus with Jalapeno Albacore

Ingredients:

1 Can Oregon’s Choice Jalapeno Garlic Albacore

1 Cauliflower Head

3 Tbsp Olive Oil

2 Tsp Smoked Paprika

1 Tsp Chili Powder

1 Tsp Garlic Powder

½ Salt and Pepper

2 Cups Hummus

1 Cucumber

Naan or Pita Chips

Chili Herb Oil:

1/3 Cup Olive Oil

½ Cup Mixed Herbs (Cilantro, Dill, and Basil.)

3 Garlic Cloves

1 Tsp Smoked Paprika 

2 Tsp Chili Flakes

2 Tbsp Sesame Seeds

2 Tsp Lemon

1 Tsp Honey

Directions:

1. Preheat the oven to 425° F. 
2. Chop cauliflower into bite-sized pieces. Combine the cauliflower, olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper on a baking sheet. Toss well to coat evenly. Transfer to the oven and roast for 30 minutes or until tender. Then broil for up to 2 minutes on high. Watch closely, cauliflower should crisp. 
3. To make the chili herb oil heat oil in a skillet over medium heat until it sizzles, 5 minutes. 
4. Finely chop the mixed herbs and garlic. Combine the herbs, garlic, paprika, chili flakes, sesame seeds, lemon zest, and honey in the hot oil and stir to combine.
5. Open Oregon’s Choice Jalapeno Garlic Albacore and drain the liquid.
6. Spread the hummus in a shallow bowl. Add the cauliflower, sprinkle Oregon’s Choice Jalapeno Garlic Albacore, and then spoon over the oil. Serve with cucumber, naan, or pita chips.

Tuna Potato Salad

Tuna Potato Salad

Ingredients:

1 can Oregon’s Choice Albacore Tuna

2 lbs. Baby Potato

½ Red Onion

4 Tbsp Parsley

 

Dressing:

4 Tbsp Lemon Juice

2 Tbsp Dijon Mustard

3 Tbsp Horseradish Mayo or Plain Mayo 

1 tsp Dried Dill

1 Tsp Garlic Powder

½ Tsp Red Pepper Flakes

1 ¼ Tsp Salt and Pepper

 

Directions:

1. Fill a saucepan with 8 cups of water, add ½ tsp salt, and bring it to a boil. Meanwhile, slice baby potatoes in half. Place halved potatoes in boiling salted water and cook for approximately 10 minutes uncovered or until they can be easily pierced.
2. Open and drain Oregon’s Choice Albacore Tuna.
3. Finely dice red onion and chop fresh parsley.
4. Once the potatoes are tender, drain and let them cool. 
5. Combine 4 tbsp lemon juice, 2 tbsp Dijon mustard, 3 tbsp horseradish mayo, 1 tsp dried dill, 1 tsp garlic powder, ½ tsp red pepper flakes, 1 ¼ tsp salt and pepper in a large bowl. Whisk well to create a well-blended dressing. Add potatoes, Oregon’s Choice Albacore Tuna, onions, and parsley. Toss everything together to ensure even distribution and serve!

Note: The recipe is best prepared at least a few hours prior to eating. This allows the flavors to develop and meld. I like to make it the day before!

Tuscan Tuna Salad 

Tuscan Tuna Salad 

Ingredients: 

1 (3.5 oz) Can Oregon’s Choice Albacore

2 Cups Arugula

¼ Cup Cannellini Beans

2 Tbsp Sundried Tomato

3 Quartered Artichokes

2 Tbsp Olives

1 Tbsp Shallots 

¼ Cup Feta

32 oz Wide Mouth Jar

Dressing: (Makes approximately 1 cup of dressing.)
½ Cup Olive Oil

¼ Cup Water

4 Tbsp Lemon Juice

2 Tsp Dijon Mustard

1 Tbsp Shallots

2 Garlic Cloves

1 Tbsp Honey

1 Tbsp Oregano

1 Tbsp Thyme

1 Tbsp Chives

1 Tsp Rosemary

½ Tsp Salt and Pepper

Directions:

1. Combine all dressing ingredients in a blender. 
2. Open and drain cannellini beans and Oregon’s Choice Albacore. 
3. Assemble the salad by pouring the desired amount of dressing into the bottom of the 32-oz wide-mouth jar. Layer Oregon’s Choice Albacore, 1 tbsp shallots, 2 tbsp sundried tomatoes, 3 quartered artichokes, 2 tbsp olives, ¼ cups cannellini beans, and ¼ cups feta. Top with 2 cups of arugula.  

Note: Single-serving Tuscan tuna salad in a jar will last up to three days if it is premade.

Salmon & Fresh Dill Deviled Eggs

Cool eggs in ice water after cooking, until cold. Peel eggs, and cut in half.

Gently scoop yolks out of whites, and mash yolks with a fork or food processor until fine.

Add mayonnaise, mustard, garlic salt, salt, and paprika.

Mix in lemon juice and lemon zest.

Add salmon and dill. Mix until well combined.

Divide filling between eggs. Use 2 spoons, or large ziplock bag with the corner cut off, or large pastry bag tip.

Garnish eggs with additional piece of salmon, small sprig of dill, and lemon zest if desired.