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.

Grilled Vegetable Salad

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Grilled Vegetable Salad

Gather what you have: a couple of eggplants, some squash, peppers, tomatoes, onions...anything. To grill or to roast, that is the question. I'm using the word grill in this case to mean cook over an open flame. If no open flame method is available then you can roast which can be done in an oven.
Course Salad
Cook Time 20 minutes
Total Time 20 minutes
Servings 2 People

Instructions

  • Peel what needs to be peeled, slice, season and oil.
  • Place on a sheet pan and cook at 475 for 20 minutes or until tender.
  • Toss with your favorite vinaigrette and chill.

Santa Fe Pesto

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Santa Fe Pesto

Course Sauces
Servings 2 People

Ingredients

  • 4 c cilantro (half cilantro half oregano)
  • 1/2 c garlic
  • 1/2 c pine nuts
  • 2 Tbsp generic oil
  • 1/2 c fresh tomato diced
  • 1 Jalapeño

Instructions

  • Place all ingredients in a blender and puree.

Notes

Use in pasta, as a sandwich spread, mixed into a salad dressing, etc.

Asian Pesto

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Asian Pesto

Course Sauces

Ingredients

  • 4 c Cilantro
  • 1/2 c garlic
  • 1/2 c toasted almonds or cashews 
  • 2 Tbsp Sesame Oil
  • 1/4 c Soy Sauce

Instructions

  • Place all ingredients in a blender and puree.

Notes

Use in pasta, as a sandwich spread, mixed into a salad dressing, etc.

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.

Generic Salsa

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Generic Salsa

Course salsa
Servings 2 People

Ingredients

  • 2 c firm vegetable or fruit (tomato, cucumber, radish squash, cabbage, pineapple, mango, papaya, etc)
  • 1 c Onion (red, yellow white, green)
  • 1 c peppers (any bell, wax, Anaheim, sweet or hot)
  • 1/4 c herb (cilantro, basil, dill, oregano, mint, fennel, etc)
  • 1/2 c acidic liquid (lemon juice, lime juice, vinegar)
  • Salt and Pepper

Instructions

  • Finely dice all ingredients, add the liquid, season with salt & pepper. Mix thoroughly.

Notes

There are many ways to use the final summer harvest and one of the ways I enjoy most is salsa. Those late harvest tomatoes, with onions, peppers, a few select herbs and an acidic liquid of choice: vinegar, lemon juice, lime juice, etc. Yum. Fruit salsas are delightful, too. They usually don't last as long, though. A hearty salsa kept cold will last for weeks. Hint: the more acidity, the longer it will last.

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