Find the perfect entree recipe, no matter what your dietary needs.

Maple Salmon Bites

Maple Salmon Bites
Prep Time
15 minutes
Number of Servings
Serves 3
Ingredients
  • [q:1/2] tsp Dijon mustard
  • 2 Tbsp pure maple syrup
  • 2 Tbsp gluten-free tamari or coconut aminos
  • [q:1/4] tsp red pepper flakes
  • 1 (2 inch) piece peeled fresh ginger
  • 3 cloves garlic, peeled
  • 1 lb wild salmon, cut into 2-inch cubes
  • 1 tsp smoked paprika
  • [q:1 1/2] Tbsp ghee, divide
Directions
  1. Preheat oven to 275°.
  2. Make sauce: in a small bowl, combine mustard, maple syrup, tamari, and red pepper flakes. Grate ginger and garlic directly into bowl. Stir well to combine.
  3. Place salmon in a large bowl. Sprinkle smoked paprika on fish and massage until coated.
  4. Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of the ghee to skillet. Add fish, skin side down, to pan, dividing it into batches, if necessary, to avoid crowding skillet. Cook for 1 minute.
  5. If cooking in batches, remove fish from pan. Add more ghee, if necessary, and brown second batch of fish. Continue until all salmon has been cooked.
  6. Add all fish back to pan and lower heat to medium. Pour sauce into pan and stir to coat fish. Cook for 1 minute. Transfer pan to oven and cook for 4 to 5 minutes, or until cooked through.
Nutrition Info
421 Calories, 33 g Protein, 100 mg Cholesterol, 11 g Carbohydrates, 8 g Total sugars (8 g Added sugars), 1 g Fiber, 27 g Total fat (9 g sat), 772 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin D, Phosphorus, [nutrition:3] Vitamin B2 (riboflavin), Vitamin E, [nutrition:2] Vitamin B1 (thiamine), [nutrition:1] Vitamin A, Folate, Magnesium, Potassium

Pickle Juice Brined Turkey

Pickle Juice Brined Turkey
Prep Time
12 to 24 hours, plus 4 hours cook time
Number of Servings
Serves 12
Ingredients
  • 15 lb. turkey
  • 6 cups pickle brine (leftover from approx. 3 jars of Bubbies pickles - can use Kosher dill, bread and butter chips of a mix of both)
  • 6 cups water (or more to cover turkey)
  • 1 cup salt
  • [q:1/2] cup brown sugar
  • 1 tbsp mustard seeds
  • 1 tbsp peppercorns
  • 2 tsp celery seeds
  • 1 onion, quartered
  • 2 lemons, quartered
  • 10 cloves of garlic
  • 1 bunch of fresh dill
  • [q:1/2] cup butter, melted
  • Salt and pepper to taste
Directions
  1. Add turkey to a large pot. Add pickle brine, water (enough to cover the turkey completely - this varies depending on the size of the pot and turkey), salt, brown sugar, mustard seeds, peppercorns and celery seeds.
  2. It’s important to make sure the turkey is fully submerged in the brine, so if you need to, set something heavy on top to keep it submerged.
  3. Cover and refrigerate for 12 to 24 hours.
  4. Preheat oven to 500˚F and prep a roasting pan.
  5. Remove turkey from brine and rinse thoroughly. Pat dry with paper towel.
  6. Stuff the cavity with quartered onion, lemons, garlic and dill.
  7. Use your fingers to loosen and lift the skin on the breast. Tuck the wings under the bird and use twine to tie the legs together.Brush the entire turkey liberally with melted butter and season with salt and pepper.
  8. Roast for 30 minutes at 500˚F, then cover turkey with aluminum foil (to prevent skin from burning) and reduce heat to 350˚F.
  9. Roast for about 3 hours, until the temperature reaches 165˚ in the thickest part of the turkey breast.
  10. Remove from oven and let rest for 30 minutes.
  11. Optional: brush with more melted butter before serving.
Nutrition Info
673 Calories, 90 g Protein, 320 mg Cholesterol, 2 g Carbohydrates, 2 g Total sugars (1 g Added sugars), 0 g Fiber, 31 g Total fat (11 g sat), 992 mg Sodium, [nutrition:5] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Phosphorus, Zinc, [nutrition:2] Iron, Magnesium, Potassium, [nutrition:1] Vitamin A, Vitamin B1 (thiamine)

Shrimp Avocado Tostadas

Shrimp Avocado Tostadas
Prep Time
40 minutes
Number of Servings
Serves 6
Ingredients

Cooked Shrimp

  • [q:1 1/2] lbs large shrimp, peeled and deveined
  • [q:1/2] tsp ground cumin
  • [q:1/2] tsp ground cayenne
  • [q:1/2] tsp fine sea salt
  • [q:1/4] tsp finely ground black pepper
  • 1 Tbsp extra-light olive oil

Pico de Gallo

  • [q:1 1/2] lbs Cooked shrimp (see above)
  • 4 Roma tomatoes, cored and diced
  • [q:1/2] English cucumber, diced
  • [q:1/2] medium red onion, finely chopped
  • 2 Tbsp freshly squeezed lime juice (from about 1 lime)
  • 2 Tbsp extra-virgin olive oil
  • [q:1/4] cup chopped fresh cilantro leaves

Guacamole

  • 2 Tbsp freshly squeezed lime juice (from about 1 lime)
  • 2 large avocados
  • [q:1/4] tsp fine sea salt, plus more to taste

Assembly

  • 12 corn tostadas
  • [q:1/2] head iceberg lettuce, shredded (about 3 cups)
  • Your favorite hot sauce
  • Lime wedges
  • Cilantro leaves, for garnish
Directions

  1. Cooked Shrimp

    1. In a medium bowl, combine shrimp with cumin, cayenne, salt, and pepper. Toss to combine.
    2. In a large skillet over medium–high heat, heat extra-light olive oil.
    3. Working in batches if necessary, so as to not crowd the pan, add shrimp in a single layer. Cook for 1 minute per side, or until just cooked through and opaque white.
    4. Transfer shrimp to a cutting board and coarsely chop. Set aside to cool.

  2. Pico de Gallo

    1. In a large bowl, combine tomato, cucumber, onion, and cooked shrimp.
    2. Drizzle mixture with 2 tablespoons of the lime juice, the extra-virgin olive oil, and cilantro.
    3. Gently toss to combine and set aside.

  3. Guacamole

    1. Halve avocados and use a spoon to scoop flesh into a small bowl.
    2. Add remaining 2 tablespoons of lime juice and the salt.
    3. Use a fork to coarsely mash mixture. Season with more salt, if needed.

  4. Assembly

    1. Spread guacamole over each tostada.
    2. Add some of the shredded lettuce and then the shrimp mixture. Garnish with more cilantro.
    3. Serve with hot sauce and lime wedges for squeezing over tostadas.
Nutrition Info
398 Calories, 28 g Protein, 183 mg Cholesterol, 34 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 9 g Fiber, 19 g Total fat (3 g sat), 405 mg Sodium, [nutrition:5] Phosphorus, [nutrition:3] Vitamin K, [nutrition:2] Vitamin B6, Vitamin C, Folate, Magnesium, Potassium, Zinc, [nutrition:1] Vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Calcium, Iron

Chicken Puttanesca

Chicken Puttanesca
Prep Time
40 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1/4] cup plus 2 Tbsp olive oil, divided
  • 1 lb chicken fillets*
  • 1 tsp sea salt, divided
  • [q:1/2] tsp black pepper, divided
  • [q:1/2] cup diced white onion
  • 3 cloves garlic, minced
  • 1 Tbsp Italian seasoning
  • [q:1/2] tsp red pepper flakes
  • 3 anchovy fillets, minced
  • [q:1 1/2] cup crushed tomatoes
  • Juice of 1 lemon
  • [q:1/2] cup Kalamata olives
  • [q:1/4] cup minced fresh parsley
Directions
  1. Heat 2 tablespoons of the oil in a 10-inch or larger cast-iron skillet over medium-high heat. Season chicken with [q:1/2] teaspoon of the salt and [q:1/4] teaspoon of the black pepper. Sear chicken for 3 to 4 minutes per side, until golden and internal temperature reaches 165°. Transfer chicken to a plate and set aside.
  2. Add remaining [q:1/4] cup oil to skillet and reduce heat to medium. Once oil is hot, add onion and garlic. Cook for 4 to 5 minutes, until onion is soft but not brown.
  3. Add Italian seasoning, red pepper flakes, remaining [q:1/2] teaspoon of salt, remaining [q:1/4] teaspoon of black pepper, and anchovy fillets. Cook mixture for 1 minute, until fragrant.
  4. Add crushed tomatoes and lemon juice. Bring sauce to a simmer and cook for 5 minutes. Return chicken to skillet and add olives and parsley. Cook for 3 to 4 minutes, until chicken is warm. Serve immediately.
Nutrition Info
480 Calories, 23 g Protein, 88 mg Cholesterol, 9 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 2 g Fiber, 40 g Total fat (8 g sat), 599 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin K, [nutrition:3] Vitamin B6, Vitamin C, [nutrition:2] Vitamin E, Iron, Phosphorus, [nutrition:1] Vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B12, Potassium, Zinc

Island Ono Poisson Cru

Island Ono Poisson Cru
Number of Servings
Serves 4
Ingredients
  • 1 lb. Fresh Hawaiian ono cubes, [q:3/4]” dice “poke size”
  • [q:1/2] cup Fresh ogo, rough cut
  • [q:1/2] cup Kahuku Sea asparagus, rough cut
  • 1 cup Coconut milk
  • 1 cup Diced sweet local onion
  • 1 cup Local tomatoes, diced (or grape tomatoes, cut in half)
  • [q:1/2] cup Fresh lime juice
  • Hawaiian salt & fresh cracked pepper, to taste
  • 4 tsp Toasted coconut flakes
Directions
  1. Toss the ono cubes in the lime juice & let rest for 2 minutes to “tighten” the fish but not “cook” it.
  2. Then add the rest of the ingredients, toss and season with salt and pepper.
  3. Distribute evenly to 4 bowls and sprinkle toasted coconut flakes on top.
  4. Serve!
Nutrition Info
393 Calories, 24 g Protein, 79 mg Cholesterol, 11 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 2 g Fiber, 29 g Total fat (15 g sat), 410 mg Sodium, [nut:5] Vitamin B3 (niacin), Vitamin B12, Vitamin D, [nut:4] Vitamin B6, Phosphorus, [nut:3] Vitamin B2 (riboflavin), Magnesium, [nut:2] Vitamin B1 (thiamine), Vitamin C, Iron, [nut:1] Vitamin A, Vitamin E, Vitamin K, Folate, Potassium, Zinc

Quesadillas with Avocado, Goat Cheese, and Papaya Salsa

Quesadillas with Avocado, Goat Cheese, and Papaya Salsa
Prep Time
35 minutes
Number of Servings
Serves 4
Ingredients

Papaya Salsa

  • 1 ripe papaya, peeled, seeded, and diced
  • Juice of 1 lime
  • 1 jalapeño chili pepper, minced
  • 1 Tbsp minced ginger
  • [q:1/4] cup chopped cilantro
  • [q:1/8] cup minced red onion
  • 2 tsp honey
  • [q:1/2] tsp salt
  • Salt and freshly ground black pepper

Quesadillas

  • Oil
  • 4 corn tortillas
  • [q:1/2] cup crumbled goat cheese
  • 1 thinly sliced avocado
Directions
  1. Make papaya salsa: gently combine all salsa ingredients in a bowl. Set aside.
  2. Heat a griddle or nonstick pan over medium heat. Brush both sides of 1 of the tortillas with a small amount of oil. Place tortilla in pan.
  3. Cook tortilla until underside starts to turn golden brown with spots. Add [q:1/4] of the goat cheese, [q:1/4] of the avocado slices, and [q:1/4] of the salsa to center of tortilla. Fold tortilla in half over filling. Carefully flip folded and stuffed tortilla over and cook other side until golden brown, 1 to 2 minutes.
  4. Repeat process with remaining tortillas, goat cheese, avocado, and salsa to make remaining 3 quesadillas.
  5. Cut each quesadilla into 3 triangles. Serve immediately.
Nutrition Info
256 Calories, 7 g Protein, 10 mg Cholesterol, 32 g Carbohydrates, 12 g Total sugars (3 g Added sugars), 7 g Fiber, 13 g Total fat (5 g sat), 418 mg Sodium, [nutrition:5] Vitamin C, [nutrition:2] Vitamin B6, Folate, Phosphorus, [nutrition:1] Vitamin A, Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin E, Vitamin K, Magnesium, Potassium

Sesame Stir Fried Udon

Sesame Stir Fried Udon
Prep Time
10 minutes, plus 10 minutes cook time
Number of Servings
Serves 4
Ingredients
Directions
  1. Cook udon per package directions, rinse, and drain.
  2. Heat the oils in a large skillet and add the cooked udon, shoyu, and green onions.
  3. Stir fry over medium heat until hot, stirring frequently.
  4. Serve with any Eden Gomasio as garnish.
Nutrition Info
245 calories, 5 g fat (19% calories from fat), 10 g protein, 41 g carbohydrate, 3 g fiber, 0 mg cholesterol, 327 mg sodium

30 Minute One-Pot Chicken Pasta

30 Minute One-Pot Chicken Pasta
Prep Time
30 minutes
Number of Servings
Serves 4
Ingredients
  • 1 Tbsp sunflower oil
  • 1 large onion, peeled and chopped
  • 2 chicken breasts (about 14 oz total), cut into chunks
  • Pinch salt and pepper
  • 2 garlic cloves, peeled and minced
  • 1 Tbsp tomato purée (paste)
  • 1 red bell pepper, deseeded and chopped
  • [q:10 1⁄2] oz dried pasta shapes, such as spirali or corkscrew
  • 1 tsp dried oregano
  • [q:1⁄2] Tbsp Worcestershire sauce
  • 2 (14 oz) cans chopped tomatoes
  • [q:1 1⁄4] cups low-sodium chicken stock
  • [q:1⁄2] cup milk
  • 20 sugar snap peas or snow peas, roughly chopped
  • 1 cup grated sharp Cheddar cheese
  • 1 Tbsp chopped flat-leaf parsley
Directions
  1. Heat oil in a large frying pan (skillet) over medium-high heat and cook onion for 3 minutes, until it starts to soften.
  2. Add chicken, season with salt and pepper, and cook for a further 3 minutes (chicken won’t be cooked in middle at this point). Add garlic, tomato purée, and bell pepper. Stir and then add dry pasta.
  3. Now add oregano, Worcestershire sauce, canned tomato, stock, and milk. Stir, bring to boil, and then turn down to a gentle simmer. Cover with a lid or some foil and simmer for 12 to 15 minutes (checking and stirring occasionally), until pasta is cooked.
  4. Stir in sugar snap peas. (It’s nice to add them at the end, so they’re hot but retain their crunch.)
  5. Sprinkle pasta with cheese and put it under the broiler for a couple of minutes until cheese has melted.
  6. Scatter with fresh parsley and serve.
Nutrition Info
655 Calories, 46 g Protein, 74 g Carbohydrates, 13 g Total sugars (0 g Added sugars), 7 g Fiber, 20 g Total fat (8 g sat), 630 mg Sodium, [nutrition:5] Vitamin B3 (niacin), B6, C, Phosphorus, [nutrition:4] Vitamin B2 (riboflavin), [nutrition:3] Vitamin B12, Vitamin K, Calcium, Zinc, [nutrition:2] Vitamin A, Vitamin B1 (thiamine), Vitamin E, Folate, Magnesium, Potassium, [nutrition:1] Iron

Soba with Veggies, Maple Cashews & Miso Sauce

Soba with Veggies, Maple Cashews & Miso Sauce
Prep Time
20 minutes, plus 10 minutes cook time
Number of Servings
Serves 5
Ingredients

Roasted Tomatoes

Maple Candied Cashews

Hacho Miso Sauce

Sauteed Soba

  • 2 tsp EDEN Sesame Oil
  • 1 clove garlic, minced
  • 1 inch piece peeled fresh ginger root, minced
  • 1 cup broccoli spears, cut small
  • 1 cup Chinese cabbage, chopped
  • [q:1/2] cup scallions, chopped
  • 8 ounces EDEN Wild Yam Soba*
  • 1 Tbsp toasted sesame seeds, for garnish
Directions
  1. Preheat oven to 450° F. Place tomatoes in a small mixing bowl and toss with 1 tsp. sesame oil, a pinch of sea salt, and a pinch black pepper. Place tomatoes on a baking sheet and bake 5 to 7 minutes. Remove and set aside. Leave the oven on.
  2. Bring water and maple syrup to a boil. Continue boiling until water cooks down and becomes amber colored. Mix in cashews and cook off remaining liquid, stirring to coat the cashews. Place cashews on a baking sheet and bake for 2 to 3 minutes to harden the syrup. Remove, set aside, and allow to cool.
  3. Cook soba per package instructions. When firm to bite (al dente), rinse, drain, and set aside. Place miso, rice vinegar, [q:1/2] cup water, and 2 tsp. sesame oil in a blender. Pulse to evenly blend.
  4. Heat 2 tsp. sesame oil and 1 tsp. toasted sesame oil in a large skillet. Add garlic, ginger, half of the scallions, and broccoli. Sauté 2 minutes. Add Chinese cabbage and sauté 1 minute.
  5. Add miso mixture to vegetables and the remaining half of the scallions. Toss. Add cooked soba to vegetables and miso to evenly coat with miso sauce. Cook 2 to 3 minutes until most of the liquid has been absorbed.
  6. Place noodles and sautéed vegetables on serving plates. Garnish each with roasted tomatoes, candied cashews, and sesame seeds. Serve.
Nutrition Info
297 Calories, 10 g Protein, 0 mg Cholesterol, 46 g Carbohydrates, 5 g Total sugars (2 g Added sugars), 2 g Fiber, 10 g Total fat (2 g sat), 627 mg Sodium, [nutrition:5] Vitamin K, [nutrition:3] Vitamin C, Phosphorus, [nutrition:2] Vitamin B1 (thiamine), Vitamin B6, Magnesium, [nutrition:1] Vitamin A, Vitamin B2 (riboflavin), Vitamin B3 (niacin), Folate, Iron, Zinc

Chickpea Tagine

Chickpea Tagine
Prep Time
40 minutes
Number of Servings
4
Ingredients
  • 2 Tbsp olive oil
  • 1 onion, minced
  • 3 garlic cloves, minced
  • 4 carrots, chopped into [q:1/2]-inch pieces
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • [q:1/2] tsp ground ginger
  • 1 (15 ounce) can chickpeas, drained
  • 2 cups low-sodium vegetable broth
  • 1 medium lemon, juiced
  • [q:1/2] cup chopped dates
  • [q:1/2] cup chopped dried apricots
  • Salt and freshly ground black pepper
  • [q:1/4] cup slivered almonds, toasted
  • Handful cilantro, chopped
Directions
  1. Heat oil in a large pot over medium heat. Add onion and sauté for 5 minutes, stirring frequently.
  2. Add garlic, carrots, cumin, coriander, cinnamon, and ginger and sauté for 3 minutes.
  3. Add chickpeas, broth, lemon juice, dates, and apricots. Simmer over medium-low heat for 25 to 30 minutes, or until broth is almost completely absorbed and carrots are tender.
  4. Season to taste with salt and pepper. Before serving, garnish with slivered almonds and cilantro.
Nutrition Info
Tagine only: 455 Calories, 14 g Protein, 75 g Carbohydrates, 38 g Total sugars (0 g Added sugars), 16 g Fiber, 15 g Total fat (2 g sat), 615 mg Sodium, [nutrition:5] Vitamin A, Folate, [nutrition:4] Phosphorus, [nutrition:3] Vitamin B6, E, [nutrition:2] Vitamin B2 (riboflavin), Iron, Magnesium, Potassium, Zinc, [nutrition:1] Vitamin B1 (thiamine), B3 (niacin), C, Calcium
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