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Recipes


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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.

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