HEB helps us prepare a healthy-packed lunch - MyFoxAustin.com | KTBC Fox 7 | News, Weather, Sports

HEB helps us prepare a healthy-packed lunch

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Laura Dossat, Cooking Connection Manager at HEB, joined us in the FOX 7 kitchen on Tuesday to show us how to prepare a healthy-packed lunch.

Recipe: Copper River Sockeye with herb basting oil

Ingredients

  • 4 six-ounce fillets of Copper River Sockeye salmon
  • 1-2 tablespoons Adams Reserve Garlic Peppercorn Sear-N-Crust
  • ¼ cup HEB Basting Oil

Directions

  1. Season salmon fillets with Garlic Peppercorn Sear-N-Crust.
  2. Warm a large skillet over medium high heat; add Basting Oil to pan and swirl to coat bottom. 
  3. Place fillets flesh side down in pan; cook 4 minutes. 
  4. Turn fish over and cook an additional 4 minutes, until fillets are medium well done. 
  5. Remove to serving platter and drizzle with hot oil from pan.

Recipe: Kale and Quinoa Salad

Ingredients

  • 1 package Central Market Organics Quick Quinoa
  • 2 ½ cups water
  • ¼ cup Adams Reserve Sundried Tomato Bread Dipper
  • 1/3 cup Ottavio Gran Reserva Olive Oil
  • 1/3 cup Bragg's Apple Cider vinegar
  • 2 cups Central Market Organics Baby Kale
  • 1 organic Gala apple, diced
  • ½ cup toasted walnuts

Directions

  1. Combine water and Sundried Tomato Bread Dipper in a small saucepan; bring to a boil.  Add quinoa, cover and reduce heat. Simmer 10 minutes.
  2. In a large bowl, whisk together vinegar and oil; stir hot quinoa into dressing. 
  3. Fold in kale and refrigerate until chilled. 
  4. Stir in apple and walnuts; season as desired with salt and pepper.
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