Pan-Fried Fish and Tomatoes
2 tablespoons extra-virgin olive oil
1. Preheat large sauté pan on medium-high 2–3 minutes. Place olive oil in pan; swirl to coat. Crush garlic, using garlic press, into pan. Use knife to remove garlic from bottom of press. Add onions and cook 2–3 minutes, stirring occasionally, or until onions begin to soften.
CALORIES (per 1/4 recipe) 220kcal; FAT 8g; CHOL 65mg; SODIUM 270mg; CARB 6g; FIBER 1g; PROTEIN 31g; VIT A 15%; VIT C 40%; CALC 2%; IRON 4%
Cabbage Radish Slaw
4–5 fresh radishes
1 fresh jalapeño pepper
2 tablespoons fresh pre-diced onions
6–8 sprigs fresh cilantro
1 clove fresh garlic
1/4 cup extra-virgin olive oil
1/4 cup sour cream
3 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
10 ounces finely-shredded cabbage
1. Rinse radishes, pepper, and cilantro. Slice off and discard ends of radishes and pepper; place radishes in food processor. Cut pepper in half; remove seeds. Add one pepper half to radishes (reserve other half for another use). Add onions, cilantro, and garlic; pulse until coarsely chopped.
CALORIES (per 1/4 recipe) 170kcal; FAT 17g; CHOL 5mg; SODIUM 170mg; CARB 6g; FIBER 2g; PROTEIN 2g; VIT A 10%; VIT C 60%; CALC 6%; IRON 4%
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Utensils & Cookware
The slaw recipe, with radishes and a little jalapeño pepper, has a peppery crunch. It would be great served on barbecue pork sandwiches or just as a quick side dish.
Recipe Version seaf0083