Coleson Foods, Inc.

Coleson Foods is a seafood distributer. Our fish is the best frozen fish you can get. Check out our website for seafood recipes and list of products.

Vegetable Skewers

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Vegetable Skewers

Course Appetizer
Servings 2 People

Ingredients

  • Various fresh vegetables

Instructions

  • If you like your vegetables crisp they can go on the stick raw. If you like them "cooked", meaning soft, you will want to blanch them before putting them on the stick.
  • Many people prefer to blanch their onions and bell peppers but use the zucchini and mushrooms raw.
  • Mix and match it is up to you.

Notes

It is fun to play! How about a root vegetable skewer? Peel, cut and blanch carrots, turnips, parsnip and celery root. Put it on a stick with onion and bell pepper.  Mushrooms are great over an open flame. Mix Portobello, crimini and white mushrooms and put them on a stick with blanched whole shallots. Cook it plain or marinate it in Balsamic vinaigrette. A popular combination is bell pepper, onion, yellow squash, mushrooms and cherry tomatoes marinated in Italian salad dressing. Fennel is an often forgotten vegetable. It goes well on a stick. Blanched asparagus and onion with cherry tomatoes is a nice combination.

Mashed Sweet Potatoes

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Mashed Sweet Potatoes

Sweet potatoes make a great savory side dish. I like to add chopped bacon on occasion. A dish I often make is a Turkey Scaloppini with a Portobello demi-glaze. Your options are endless.
Course Side Dish
Servings 2 People

Ingredients

  • Peeled sweet potato
  • 2/3 c Milk heated
  • 1/4 tsp Allspice
  • Salt pepper

Instructions

  • Cut the sweet potatoes into 1 inch slices and boil in salted water until tender. Drain and mash. Add milk and seasonings.
  • Work the mixture as little as possible.
  • Add more milk if they seem dry.

Notes

Sweet potatoes have beige skin and pale yellow meat. Yams have purplish skin and bright orange meat. I have seen them mislabeled in stores. They vary in size, so for portion’s sake, let's use the equivalent of 2 large baked potatoes.

Perfect Mashed Potatoes

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Perfect Mashed Potatoes

Course Side Dish
Servings 2 People

Ingredients

  • 4 large boiling potatoes peeled
  • water
  • 4 Tbsp Butter
  • 2/3-3/4 c Milk heated
  • Salt pepper
  • Optional: garlic butter, pesto, basil, sun-dried tomatoes, strong cheese

Instructions

  • Cut the potatoes into circles 1 inch thick, cover with salted water in a saucepan.
  • Bring to a boil and simmer until tender.
  • Drain, return to saucepan and add butter.
  • Crush the pulp with a masher using an up and down motion. Don't over mix.
  • Add the heated milk and mix with a gentle up and down motion.
  • The potatoes should be fluffy. It is better to have them a little thin at first as they "set up" as they sit.
  • Salt and pepper to taste.

Notes

I personally don't like the flavor of white pepper and don't use it. Some don't like to see black specks in their food. It is up to you.  A ricer is an option instead of a masher. It is hard to get the right texture by using an electric beater. It tends to over whip and the potatoes can get gummy.

Butternut Squash and Buttermilk Soup

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Butternut Squash and Buttermilk Soup

Course Soup
Servings 2 People

Ingredients

  • 4 c Butternut Squash peeled and diced
  • 1 c Yellow Onion finely diced
  • 2 Tbsp Butter
  • 1 c Chicken Broth
  • 2 c buttermilk 
  • Salt and Pepper

Instructions

  • In a saucepan, sauté the onion in the butter, then add chicken broth and squash.
  • Cover and simmer until the squash is tender.
  • Puree the squash in a blender or food processor, adding the buttermilk for more liquid, if needed.
  • Return the mixture to the saucepan and add the remaining buttermilk, adjust seasonings to taste.
  • Bring to a boil and serve immediately.

Notes

If you want a thinner soup, more chicken broth or buttermilk can be added.

Spinach Salad with Lemon and Basil Dressing and Olive Tray

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Spinach Salad with Lemon and Basil Dressing and Olive Tray

Course Salad
Servings 2 People

Ingredients

  • 4 c Spinach Leaves
  • 2/3 c Cucumber sliced
  • 2/3 c quartered artichoke hearts
  • 2/3 c Feta cheese dressing:
  • 1/3 c red wine vinegar
  • 2/3 c olive oil
  • 1 Tbsp garlic chopped
  • 3 Tbsp Basil chopped
  • 3 Tbsp Lemon Zest
  • 1 tsp Salt
  • 1/2 tsp Black Pepper

Instructions

  • Dressing:
  • Mix all ingredients. Will keep chilled for weeks.

Notes

A side dish of olives will provide more garnishes. Your favorite deli will have many to choose from. Select at least three.

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