Recipes
Jalapeño Garlic Albacore Puttanesca
Hearty Smoked Alderwood Chinook Bean Soup
Larb Gourmet Albacore Lettuce Wraps
Baja Smoked Albacore Taco Bowl
Tikka Smoked Albacore with Mint Yogurt
Alderwood Smoked Chinook with Zesty Cilantro Lime Dressing
Pesto Potato and Gourmet Albacore Salad
Miso-Kissed Kale and Gourmet Albacore Salad
Oregon’s Choice Shrimp and Cheddar Grits
Oregon’s Choice Pacific Pink Shrimp Aguachile
Olive & Lemon Oregon Albacore Linguine
Albacore Pesto over Rustic Polenta and Mushrooms
Orzo Albacore Mediterranean Medley
Royal Chinook Sweet Potato Kale Salad with a Honey Mustard Drizzle
Spicy Roasted Cauliflower Hummus with Jalapeno Albacore
Salmon & Fresh Dill Deviled Eggs
Katie’s Award-Winning Tuna Sandwich
Chopped Albacore Tuna Salad Sandwich
Chipotle Deviled Farm Fresh Eggs
Lemony Herbed Royal Chinook Wrap
Alaskan Sockeye Salmon w/ Roasted Zucchini and Pumpkin Feta Puree
Albacore Asparagus and Tomato Lemon Butter Sauce
Masala Albacore with Coconut Turmeric Rice
Simple Lemon Dill Salmon Pasta
Rustic Italian Albacore Sandwich
Savory Beet Goat Cheese and Gourmet Salmon Galette
Citrus Fennel and Chinook Salmon Salad
SueAnna’s Shrimp Salad
SueAnna’s Shrimp Salad
This is my go-to quick lunch!
Ingredients:
2 cans Oregon’s Choice Pacific pink shrimp, drained
2 tbsp. Dr. Bragg’s Vinaigrette (I really like this salad dressing- it’s a tangy, apple cider vinegar vinaigrette)
Vegan parmesan to taste*
Mix together in a small bowl and enjoy!
*How to make the vegan parmesan:
In a food processor combine:
1.5 cups raw cashews
6 tbsp. nutritional yeast
2 tsp salt
1/2 tsp garlic powder
Process into a fine powder.
Sprinkle on anything and everything!
Keeps in the fridge for up to 2 months.
