Long-time co-op member and friend Suzy Hilliard was kind enough to share this recipe with us. You will have lots of leftover stuffing—Suzy suggests using it to make Stuffed Peppers.
From Better Eating For Life, Step Seven: Got Calcium?”
_This recipe comes to us courtesy of our former Deli Manager, Dwaine Pettygrove. Dwaine says that if you’re lucky enough to have a whole truffle, you should feel free to substitute shaved truffle for the truffle oil. You can find truffle oil in our deli/cheese aisle.
A whole salmon fillet is a thing of beauty, especially as it bathes in a brilliant, vitamin-rich marinade of orange juice and pineapple puree. The marinade becomes a sauce when it’s reduced and then finished with Organic Valley butter to soften and smooth it.
A two-pound fillet will yield four to six servings. The marinade/sauce can also be used with other fish like whole farmed striped bass or halibut steaks.
From the Better Eating for Life” series, Part 2, Serve Yourself Right
This classic treat, made healthier with whole grain pasta and reduced-fat dairy, is so much tastier than the boxed kind! You’ll get two ounce-equivalents from the grains group and just under two from the milk group with this tasty comfort dish.