Tilapia with mango avocado salsa

Bumble Bee SuperFresh® Meals and Fall Side Dishes

 

Jeremy and I don’t eat that many frozen meals, mainly because there just aren’t that many gluten free options. Ok, maybe there are more gluten free frozen food products available in stores today more than ever before, but have you tried some of them? The amount of sodium in many meals is too high for my likely (and make the food taste way too salty!) Other products just have too many unpronounceable ingredients that I personally do not want to put into my body. For that reason, I cook most of our meals at home from scratch. As you can imagine, this isn’t always easy, especially on days that I work that or that I’m so tired from a long day at work and the last thing I want to do is cook!  NewFamilyShot_cartons Well thanks to Bumble Bee Foods, North America’s largest branded seafood company, who recently came out with a new product line Bumble Bee SuperFresh® Premium Fresh Frozen, which is 100% gluten free, low sodium, and made with very few ingredients, all which I can pronounce.  Bumble Bee SuperFresh® is a new line of naturally seasoned, restaurant-quality premium fresh frozen seafood that is cleaned, cut and fresh frozen within hours, then chef prepared with high-quality, all-natural ingredients. High in protein, rich in flavor and gluten free. The six premium seafood items include:

      • Spicy Shrimp Romesco
      • Lemon Shrimp with Garlic & Herbs
      • Salmon with Garden Pesto
      • Salmon with Garlicky Black Pepper & Extra Virgin Olive Oil
      • Tilapia with Lemon, Pepper & Herbs
      • Tilapia with Garlic & Extra Virgin Olive Oil

    I recently had the chance to try some of the new products and I was very impressed with the fresh flavor, and how quick and easy it is to prepare. Bumble Bee SuperFresh® raises the bar for what seafood lovers can expect from frozen food!

Tilapia with mango avocado salsa
Tilapia with Lemon, Pepper & Herbs with mango avocado salsa

All Bumble Bee SuperFresh® entrees go from freezer to table in 25 minutes or less, perfect for busy nights, and nights you get home late from work and just don’t feel like spending time in the kitchen preparing a meal. The Salmon and Tilapia come with their own parchment paper baking pouch,  a special uncoated parchment paper to seal in flavor and juices, it’s included so you don’t have to worry about having parchment paper or not. Each fish is high in protein, and low in number of ingredients used. I try to eat as clean as possible and never buy frozen meals for this reason. But Bumble Bee SuperFresh® certainly is an exception, and great addition to frozen meals available in the market.  

Bumble Bee SuperFresh® smells and tastes amazing. No fishy smells here. Because you prepare Bumble Bee SuperFresh® straight from the freezer, there isn’t any smell associated with thawing fish, which is especially appreciated when you live in a small city apartment where smells easily travel to every room and get trapped in.  My favorite product is the Tilapia with Lemon, Pepper & Herbs. What a difference fresh lemon makes! Combined with Extra Olive Oil, shallots, black pepper and other natural ingredients, this simple recipe brings out the clean, fresh flavor of premium tilapia. Another thing I love about the new line is that there is no mess to clean up!! No dishes to clean, no mess to clean, and no fuss. Like I said, the meals are easy to prepare, simply preheat the oven, take the fish out of the box, pull back the seal of the plastic bag each fish is wrapped in, place the fish in the parchment paper bag, fold the open edge of the bag, place on a baking sheet, and put in the oven, and voila!  IMG_2745 (1) Some of my favorite, quick, easy and delicious side dishes (all can be prepared in less than 25 minutes!) that are perfect for fall include: 

1.Avocado Mango Salsa     

 

Avocado Mango Salsa
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 avocado, halved, pitted, peeled, and diced
  2. 1 ripe mango, peeled, pitted, and diced
  3. 1 small red onion, diced
  4. 1/4 cup finely chopped fresh cilantro leaves
  5. 2 tablespoons fresh lime juice
  6. salt and pepper, to taste
Instructions
  1. Combine all ingredients in a bowl.
Gluten Free Boston and Beyond http://glutenfreebostonandbeyond.com/

2. Roasted Rosemary Oregano Potatoes    

3. Spiralized zucchini noodles topped with Spicy Shrimp Romesco and baby tomatoes      

4. Sautéed Fresh Spinach    

5. Sun-Dried Tomato and Basil Green Beans

Sun-Dried Tomato and Basil Green Beans
Yields 4
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Ingredients
  1. 1 pound green beans, washed & trimmed
  2. 1/2 cup onion, thinly sliced lengthwise
  3. 1 Tbs. Balsamic Vinegar
  4. 2 Tbs. Sun-Dried Tomato and Basil Infused Olive Oil
  5. 1/2 cup red pepper, seeds removed, thinly sliced lengthwise
  6. salt & pepper to taste
Instructions
  1. Steam the green beans for 7 minutes or until tender.
  2. In large skillet, heat 1 Tbs. oil over medium heat. When oil is hot, add onions and sauté for 5 minutes or until translucent. Add red pepper, green beans and balsamic vinegar, cooking for 2 - 3 minutes, until heated through.
  3. Remove from heat. Add remaining Oil, salt & pepper to taste.
  4. Serve immediately.
Gluten Free Boston and Beyond http://glutenfreebostonandbeyond.com/

 6. Roasted Fall Vegetables     

7. Braised Radishes 

Braised Radishes
Serves 6
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Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
Ingredients
  1. 1 lb radishes
  2. 2 tablespoons unsalted butter
  3. 1 tablespoon sugar
  4. 1/2 teaspoon salt
  5. 1/4 teaspoon pepper
Instructions
  1. Place the radishes in a large skillet and add just enough water to cover. Add the butter, sugar, salt, and pepper and bring to a boil
  2. Reduce heat and simmer until the radishes are tender and the liquid has reduced to a glaze, about 12 minutes
  3. Using a slotted spoon, transfer radishes to a serving dish (or your plate)
  4. Pour glaze over radishes
Notes
  1. If the radishes are tender but the liquid has not reduced sufficiently, remove the radishes from the skilled and continue to reduce the liquid.
Gluten Free Boston and Beyond http://glutenfreebostonandbeyond.com/

   8. Spinach Quinoa Salad with craisins and almonds     

  9. Quinoa with Apples and Carrots 

Quinoa with Apples and Carrots
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Ingredients
  1. 1 cup quinoa
  2. 2 teaspoons olive oil
  3. 1 cup chopped onion
  4. 1 cup finelly diced carrots
  5. 1 garlic clove, minced
  6. 1 cup chicken broth
  7. 1/2 teaspoon cinnamon
  8. 2 cups diced unpeeled apples
  9. salt and pepper, to taste
Instructions
  1. Rinse the quinoa and rub the grains together for 30 seconds before cooking.
  2. Heat 1 teaspoon oil in a saucepan over med-high heat. Add onion, carrot, garlic, salt and pepper. Sautee for 5 minutes or until the onion is tender and carrots begin to brown.
  3. Stir in broth, water, quinoa and cinnamon. Bring to a boil. Cover, reduce heat and simmer for 20 minutes, or until all the liquid is absorbed. Remove from heat and fluff with a fork.
  4. While the quinoa is simmering, in a nonstick skillet over medium high heat, heat 1 teaspoon oil. Add the apple and sautee for 7 minutes, until apple begins to brown.
  5. Add apple to the quinoa and toss to combine.
  6. Serve warm.
Notes
  1. For a vegetarian version, use vegetable broth.
Gluten Free Boston and Beyond http://glutenfreebostonandbeyond.com/

Visit the Bumble Bee SuperFresh® website for a $2 off coupon so you can try these delicous SuperFresh® products for yourself! Bumble Bee SuperFresh® products are available at super markets nationwide, including Fairway Markets and Gristedes in NYC. To find a retail location nearest you, click here

Salmon with roasted potatoes and braised raddishes
Salmon with Garlicky Black Pepper & Extra Virgin Olive Oil with roasted potatoes and braised raddishes

  I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Roasted Red Bliss Potato Salad with Balsamic Vinaigrette

Are you looking for a new way to jazz up your roasted red potato recipe? If you want something a little different, try this recipe. The balsamic vinegar adds a nice kick without being overwhelming. This delicious side salad is perfect for any season; a summer picnic or as a side for that hearty winter meal. It can be served warm or at room temperature, making it even more versatile!
I love how the potatoes absorb the delicious balsamic flavor and how the parsley adds a nice hint of freshness at the end.
Ingredients
1 lb red bliss potatoes, cubed
2 tablespoon balsamic vinegar
2 teaspoons Dijon Mustard (optional)
1 ½ tablespoons olive oil
1 garlic clove, very finely chopped  ( or ½ teaspoon minced garlic or teaspoon garlic powder)
salt and pepper
2 stalks green onion (scallion), chopped
1 cup chopped celery
½ cup marinated roasted red peppers, thinly sliced and cut into small pieces 
Fresh parsley, chopped
Preheat Oven to 400 degrees F
To make the vinaigrette: In a small; bowl, combine balsamic vinegar, olive oil, garlic, salt, pepper and Dijon mustard if you want it to have an extra kick. Dijon will give the salad a much stronger, a bit bitter and more vinegar-y taste.
Pour half of the dressing in a bowl with the cubed potatoes and toss to coat. Let sit for a few minutes to allow the vinaigrette to soak into the potatoes.
Transfer potatoes to a baking dish coated with nonstick cooking. Cook for about 35-40 minutes; until they soften and slightly brown.
When finished remove from oven and let cool slightly. Add in celery, red peppers, scallion and the rest of the vinaigrette. Toss to coat. Top with parsley and serve warm or at room temperature.

Gluten Free Cold Rice Noodle Salad with Spicy Lime Vinaigrette

I adopted this recipe from the one I found on Thai Kitchen’swebsite. By the way, Thai Kitchen has some great gluten free products.

 

 

This salad was a major hit at my friend Molly’s BBQ over the weekend. It was all eaten! This salad has a great kick to it, but no too spicy. The cucumber gives it a nice refreshing feel and crunchy taste. The hot sauce I used had hints of key lime mango and pomegranate give the chili sauce a nice sweet after taste. Plain hot sauce will work fine too, start with only two tablespoons and add more to suite your taste.
Spicy Lime Vinaigrette:
1/4 cup fresh lime juice + 2 Tablespoons
1/4 cup rice vinegar
2 – 3 Tablespoons sugar
2 teaspoons minced garlic
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1 medium cucumber, halved lengthwise, sliced thinly
1 cup shredded carrots
1/4 cup chopped fresh Thai basil (I used regular Basil because that is what I grow in my garden)
1/4 cup chopped fresh cilantro  (also fresh from the garden
Directions:
1. For the Vinaigrette, mix all ingredients in medium bowl. Start with only ¼ cup lime juice and rice vinegar, 2 tablespoons sugar and chili sauce. Add more as need to suite your taste. Set aside. 
2. Bring large pot of water to boil. Add rice noodles; cook 5 minutes or until noodles are tender but firm. 
3. Rinse under cold water and  drain well. Place noodles in large bowl and let cool about 5 more minutes. 
4. Add cucumber, carrots, slaw, basil and cilantro and mix well. Mix in the Vinaigrette and toss gently.   
5. Refrigerate at least 1 hour to blend flavors and serve cold or at room temperature.

Roasted Beet Salad {gluten free}

So as many of you know, one of my new favorite foods is beets. I never used to be a huge fan, but lately I’m loving them. Twice, in the past month, I ordered Beet Salads while dining out, once at Marco and once at Petit Robert Bistro, and both times I absolutely loved it!
Tonight I made a Roasted Beet Salad. Roasting beets intensifies their flavors, something I learned tonight after cooking beets for the first time. Beets are earthy and sweet at the same time. Something else I learned tonight is that beets come in a variety of colors – deep crimson, golden yellow and even candy-striped red and white roots – and all have a slightly different taste. I will have to try the golden yellow ones sometime.
Ingredients: (serves 4)
¼ cup balsamic vinegar
¼ orange juice
I teaspoon orange zest
1 teaspoon brown sugar
1 (15 ounce) can of Sliced Beets, no salt added OR fresh beets if you have them available
4 cups baby spinach
½ cup goat cheese
1. Preheat oven to 400 F.
2. In a small bowl, combine balsamic vinegar, orange juice, zest and brown sugar.
3. Toss beets with half the dressing and save the other half to toss again after cooking.
4. Place the beets on a baking sheet and bake for 15 minutes, or until tops begin to brown.
5. When the beets are done cooking you have two options: 1. toss the beets in the remaining dressing then add to salad OR 2. use the remaining dressing as salad dressing for the entire salad. (I chose option 2)
6. Top salad with beets and goat cheese, add remaining dress and enjoy :)