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.

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.

Chickpea, Lemon and Garlic Soup

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Chickpea, Lemon and Garlic Soup

Course Soup
Cook Time 5 minutes
Total Time 5 minutes
Servings 2 People

Ingredients

  • 2 c cooked chickpeas
  • 1/2 c Yellow Onion diced
  • 1/4 c olive oil
  • 4 c Chicken Broth
  • 2 Tbsp garlic chopped
  • 1/4 c Lemon Juice
  • 1 Tbsp Lemon Zest
  • 1/4 c Dill chopped
  • Salt and Pepper

Instructions

  • Sauté the onions in the olive oil, add all ingredients and bring to a boil.
  • Simmer for 5 minutes and adjust seasoning.

Notes

As a side dish, cook using only 1 c of chicken broth to make it thicker. Or you may add prawns for a better presentation.

Hummus

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Hummus

Course Appetizer
Servings 2 People

Ingredients

  • 1 Cup Cooked chickpeas
  • 8 Cloves Roasted garlic
  • 2 Tbsp Lemon juice
  • 1/4 Cup Olive oil
  • Salt and pepper

Instructions

  • Put all ingredients in a food processor and purée until smooth. Chill for 24 hours.

Notes

Serving Suggestions:
Place a large green leaf in a plate with a dollop of hummus on it. Garnish with slices of cucumber, slices of red onion, Kalamata olives and a lemon wedge. Drizzle with extra virgin olive oil and sprinkle with chopped parsley. Serve with pita bread cut into triangles. Optional garnishes: feta cheese, tomato slices, sprouts, and couscous salad.
Additional Comments:
To roast garlic: Place the garlic on a baking sheet and toss with 1 Tbsp olive oil. Bake at 350 until golden brown, approx. 15 minutes.

Mixed Seafood Wrap

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Mixed Seafood Wrap

Course Main Dish
Servings 2 People

Ingredients

  • 1 c cooked mixed seafood example: 4 scallops, 2 prawns, fillet of mahi-mahi., any left over pieces of fish or shellfish
  • 1 c cream cheese
  • 1/2 c Red Bell Pepper diced
  • 1/2 c Olives sliced
  • 1/2 c Green Onion chopped
  • 1/4 c ranch dressing
  • Salt and Pepper
  • Lettuce shredded
  • Tomatoes diced
  • 4 tortillas

Instructions

  • Chop the seafood into small pieces.
  • Mix the cheese spread ingredients.
  • Assemble by spreading the tortillas with the cheese spread, sprinkle with the seafood, lettuce and tomatoes. Roll.

Basic Pesto

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Basic Pesto

Course Sauces
Servings 2 People

Ingredients

  • 4 c basil leaves (and/or cilantro dill, oregano, mint, fennel)
  • 1/2 c garlic (red onion or shallots)
  • 1/2 c pine nuts (walnuts pecans, almonds, macadamia, etc.)
  • 1/2 c olive oil (canola corn, peanut)
  • 1/2 c Parmesan cheese (no cheese in mixture feta, goat or others sprinkled on top)
  • Salt and Pepper

Instructions

  • Place all ingredients in a blender and puree.

Notes

Use in pasta, as a sandwich spread, mixed into a salad dressing, etc.
Additional Comments:
Traditionally we have basil, garlic, olive oil, pine nuts, and Parmesan cheese. Nice, but let's veer of the beaten path. Cilantro, dill, oregano, mint and fennel all make delightful a pesto sauce. See our recipes for Asian Pesto, Santa Fe Pesto, Dill Pesto, and Fennel Pesto.

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