Recipe Index
Appetizer Baked Burger Cake Cod Crab Dip Grilled Halibut Pasta Po Boy Prawns Rice Salad Salmon Salsa Sandwich Sauce Scallops Shrimp Soup Sushi Taco Toast Wrap ------------------------------- (cremini, button, or shiitake), sliced (or sliced celery) (Provolo, Cheddar, American etc.) endend *Additional wasabi may be added to taste *Can also be made with Alaska Halibut or Cod. *For canned, remove skin and bones *Pulse 1 ounce of dried porcini mushrooms in a mini-food processor, then sift, reserving powder. *Roast whole corn-on-the-cob on a grill until tender and slightly charred. Cool and cut kernels off of the cob. Roast the jalapeo in the *Substitute 2 Thai basil leaves or 1 large basil leaf, if lime leaves are not available. *Substitute chanterelle, oyster, shitake, or Belton mushrooms for morels. endend *Use whatever herbs you like or have on hand, such as dill, basil, parsley, rosemary, tarragon, cilantro, oregano or thyme. *Veal demi-glace can be found at your local gourmet store or online. endend *You can replace the smoked salmon vodka with plain or pepper vodka, if desired. 1 (1-inch) piece fresh ginger, peeled and minced 1 (14.75 oz.) can red or pink Alaska Salmon, drained 1 1/2 cup Yogurt, Greek, 2% 1 1/2 cups all-purpose flour 1 1/2 cups avocado, peeled, diced 1 1/2 cups balsamic vinaigrette, prepared 1 1/2 cups basil, fresh, julienned 1 1/2 cups canola oil 1 1/2 cups cilantro leaves 1 1/2 cups cilantro, chopped 1 1/2 cups cornmeal 1 1/2 cups cucumber, peeled, seeded, diced 1 1/2 cups fresh dill, finely chopped 1 1/2 cups green onions, chopped 1 1/2 cups green onions, finely minced 1 1/2 cups hoisin sauce 1 1/2 cups lemon butter, melted, warm 1 1/2 cups mayonnaise 1 1/2 cups miso 1 1/2 cups Nioise olives, chopped 1 1/2 cups Parmesan cheese, shaved 1 1/2 cups peanuts, roasted and chopped 1 1/2 Cups Pico De Gallo, prepared 1 1/2 cups pine nuts, lightly toasted 1 1/2 cups red bell peppers, diced 1/4 1 1/2 cups rice vermicelli (thin rice noodles), cooked 1 1/2 cups roasted red bell pepper, small dice 1 1/2 cups snipped chives 1 1/2 cups tomatoes, small dice 1 1/2 cups unsalted butter 1 1/2 cups water, hot 1 1/2 lbs. Alaska Cod 1 1/2 lbs. Alaska Cod fillets, cut into 3 oz. portions 1 1/2 lbs. Alaska Halibut, cut into 1x3 inch strips 1 1/2 lbs. Alaska Pollock fillets, cut into 1 1/2 oz. portions 1 1/2 lbs. applewood smoked bacon, cooked, coarsely chopped 1 1/2 lbs. broccoli florets, fresh or frozen 1 1/2 lbs. broccoli florets, fresh, blanched 1 1/2 lbs. eggplant, large, sliced 1/2 half-rounds 1 1/2 lbs. haricot vert, trimmed, blanched, shocked 1 1/2 lbs. masa, fresh 1 1/2 lbs. mushrooms, assorted 1 1/2 oz. Chipotle Peppers in Adobo Sauce, 1 1/2 oz. cilantro, fresh 1 1/2 oz. flour 1 1/2 oz. fresh lime juice 1 1/2 oz. Kosher salt 1 1/2 oz. onion, finely grated 1 1/2 oz. Parmesan cheese, finely grated 1 1/2 oz. pine nuts, toasted, finely chopped 1 1/2 oz. Sour cream 1 1/2 oz. Sriracha (Vietnamese hot sauce) 1 1/2 oz. sun-dried tomato, covered with 1 1/2 oz. water 1 1/2 pounds Alaska Pollock fillets endend 1 1/2 Tbsp Kosher salt endend 1 1/2 Tbsp. caper juice 1 1/2 Tbsp. garlic, minced 1 1/2 Tbsp. orange zest 1 1/2 Tbsp. sugar 1 1/2 Tbsp. wasabi paste 1 1/2 Tbsp. Worcestershire sauce 1 1/2 teaspoons finely chopped jalapeo or serrano (about 1 to 2) 1 1/2 tsp. chile flakes 1 1/2 tsp. chipotle peppers, chopped 1 1/2 tsp. ground cumin 1 1/2 tsp. Kosher salt 1 1/2 tsp. lemon juice 1 1/2 tsp. lemon zest 1 1/2 tsp. saffron threads 1 1/2 tsp. salt 1 1/2 tsp. sugar 1 1/4 cups panko breadcrumbs, divided 1 1/4 cups red bell peppers, diced 1 1/4 cups red onion, diced 1/4 1 1/4 lbs. Alaska Crab meat 1 1/4 lbs. Alaska Crab meat, flaked 1 1/4 Tbsp. salt 1 1/4 tsp. salt 1 12 cup chicken stock 1 12 tbsp. dark brown sugar 1 12 tbsp. red Thai curry paste 1 3.3 lb. pouch or 64 oz. can* red or pink Alaska 1 3.3 lb. pouch or 64 oz. can* red or pink Alaska Salmon, 1 3/4 lbs. (36 each) smoked Alaska Halibut,* 1 3/4 lbs. smoked Alaska Salmon* slices, cut in 1 pieces 1 8-oz. package of 8 crescent rolls or pizza dough 1 Alaska Grown carrot, cut into bite-size pieces (about 1 cup) 1 Alaska Grown carrot, julienned (about 1 cup) 1 Alaska Grown cucumber 1 Alaska Grown cucumber, cut into small dice 1 Alaska Grown fennel bulb, trimmed and shaped paper thin 1 Alaska Grown green onion, thinly sliced on bias 1 Alaska Grown leek, trimmed, sliced and cleaned 1 Alaska Grown red onion, peeled, julienned 1 Alaska King Crab leg 1 avocado 1 avocado, cut into 3/4 inch cubes 1 avocado, pitted, peeled and cut in 1-inch pieces 1 avocado, pitted, peeled and sliced/chunked 1 avocado, pitted, peeled and thinly sliced 1 avocado, seeded and mashed 1 avocado, sliced 1 bay leaf 1 bay leaf, broken in half 1 bottle (12 oz.) Alaskan Amber beer 1 bottle (12 oz.) marinated artichoke hearts, drained, reserving 1/4 cup juice 1 bottle (750 ml) Brut Champagne 1 bottle of dry white wine 1 box (6 oz.) herb-flavored stuffing mix 1 bunch cilantro 1 bunch cilantro, finely chopped 1 bunch flat leaf parsley 1 bunch fresh arugula, washed and spun dry 1 bunch green onions, finely diced 1 bunch green onions, trimmed and sliced 1 bunch green onions, trimmed and sliced lengthwise 1 bunch Parsley, fresh, leaves 1 bunch watercress, roughly chopped (about 2 cups) 1 can (10 oz.) diced tomatoes and green chiles 1 can (10.5 oz.) cream of mushroom soup 1 can (11 oz.) mandarin orange slices, thoroughly drained OR 2 fresh mandarin oranges, peeled, sectioned and seeded 1 can (11 oz.) mandarin oranges, drained and coarsely chopped 1 can (12 oz.) evaporated fat-free milk 1 can (12 oz.) evaporated skim milk 1 can (13 to 15 oz.) coconut milk 1 can (13-3/4 oz.) whole or quartered artichoke hearts, drained and coarsely chopped 1 can (13.5 oz.) light coconut milk 1 can (13.6 oz.) coconut cream (unsweetened) 1 can (14 oz.) chicken broth 1 can (14 oz.) diced tomatoes 1 can (14 oz.) fat-free chicken broth 1 can (14 oz.) lite coconut milk 1 can (14 oz.) regular or lite coconut milk 1 can (14 oz.) unsweetened coconut milk 1 can (14 oz.) vegetable or chicken broth 1 can (14.5 ounces) Creole-style or stewed tomatoes with onions and green peppers, 1 can (14.5 oz.) chicken broth 1 can (14.5 oz.) chicken broth (regular or low sodium) 1 can (14.5 oz.) chicken or vegetable broth 1 can (14.5 oz.) chicken, fish or vegetable broth 1 can (14.5 oz.) cut whole green beans 1 can (14.5 oz.) diced tomatoes, drained 1 can (14.5 oz.) low-fat chicken broth 1 can (14.5 oz.) vegetable broth, divided 1 can (14.5 oz.) vegetable or chicken broth 1 can (14.75 ounces) traditional pack canned salmon or 2 cans (6 to 7.1 oz. each) 1 can (14.75 ounces) traditional pack canned salmon or 2 cans (6 to 7.1 oz. each) skinless, boneless canned salmon, drained and chunked 1 can (14.75 oz.) artichoke hearts, drained and chopped 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless 1 can (14.75 oz.) traditional pack Alaska salmon OR 2 cans (6.0 to 7.1 oz. each) skinless, boneless salmon 1 can (14.75 oz.) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked 1 can (14.75 oz.) traditional pack Alaska salmon OR 2 cans or pouches skinless, boneless salmon (6 to 7.1 oz. each) 1 can (15 oz.) black beans, drained and rinsed 1 can (15 oz.) regular or light coconut milk 1 can (15 oz.) whole kernel corn 1 can (15 oz.) whole kernel corn, drained 1 can (15 to 19 oz.) favorite beans, drained and rinsed 1 can (16 oz.) fat-free refried beans, heated 1 can (16 oz.) refried beans, warmed 1 can (28 oz.) diced tomatoes in juice 1 can (28 oz.) diced tomatoes, drained 1 can (28 oz.) peeled diced tomatoes 1 can (28 to 32 oz.) whole plum tomatoes 1 can (4 oz.) diced green or Jalapeo chiles 1 can (4 oz.) mild diced green chiles 1 can (4 oz.) sliced olives, drained 1 can (4 oz.) sliced ripe olives, drained 1 can (6 oz.) vegetable juice (tomato or spicy) 1 can (7 oz.) salsa verde 1 can (7.5 oz.) traditional pack canned salmon or 1 can (6 to 7.1 oz.) skinless, boneless 1 can (7.5 oz.) traditional pack canned salmon or 1 can (6 to 7.1 oz.) skinless, boneless canned salmon 1 can (8 oz.) bamboo shoots, drained 1 can (8 oz.) cut corn, drained 1 can (8 oz.) drained or 1 cup frozen corn kernels 1 can (8 oz.) pineapple chunks, drained 1 can (8 oz.) tomato sauce 1 can or jar (13.5 ounces to 14.75 ounces) artichoke hearts (not marinated), drained wellandcoarsely chopped 1 can or pouch (6 to 7.5 oz.) Alaska salmon, drained and chunked 1 celery root bulb, peeled 1 chopped shallot 1 cinnamon stick 1 clove garlic 1 clove garlic, finely minced 1 clove garlic, minced 1 clove garlic, minced and mashed 1 clove minced fresh garlic 1 clove of garlic, sliced 1 cup (2 oz.) straw or crimini mushrooms, sliced 1 cup (3 oz.) crumbled goat cheese 1 cup (3 oz.) snow peas 1 cup (4 oz.) shredded Colby Jack or Mexican cheese blend, divided 1 cup (4 oz.) shredded Colby-Jack or Mexican cheese blend, divided (3/4 cup 1/4 cup) 1 cup (packed) chopped cilantro 1 cup + 4 tablespoons BBQ sauce of choice 1 cup Alaska Grown cucumber 1 cup Alaska Grown leafy greens, such as kale or chard cut into 1/4-inch ribbons 1 cup Alaska Grown tomatoes, diced 1 cup Alaska Grown yellow summer squash, cut into small dice 1 cup Alaska Grown zucchini, cut into small dice 1 cup Alaska Surimi Seafood Salad 1 cup all-purpose flour 1 cup apple cider vinegar 1 cup arugula or watercress 1 cup Asian-style salad dressing, bottled (preferably with ginger and wasabi), or for a lighter version use a low- or non-fat dressing 1 cup assorted Alaska Grown greens watercress, arugula, baby spinach 1 cup basil-garlic mayonnaise 1 cup Basmati rice 1 cup Border Guacamole (see recipe below), or high-quality, store-bought guacamole 1 cup brandy (preferably Spanish) 1 cup breadcrumbs 1 cup brown sugar 1 cup Cabbage, green, shredded 1 cup Cabbage, red, shredded 1 cup California raisins 1 cup canned hearts of palm, cut in 1/2-inch slices 1 cup canola oil 1 cup Carrots, matchstick 1 cup celery, chopped 1 cup celery, julienned 1 cup Chardonnay 1 cup chianti wine 1 cup chicken broth 1 cup chicken, vegetable, or fish broth endend 1 cup Chickpeas, cooked, rinsed 1 cup chopped and packed cilantro leaves 1 cup chopped celery 1 cup chopped cilantro endend endend 1 cup chopped garlic endend 1 cup chopped green onions 1 cup chopped green onions endend 1 cup chopped onion 1 cup chopped pitted green olives in brine 1 cup chorizo, medium diced 1 cup cider vinegar 1 cup Cilantro Crme Fraiche (see recipe) 1 cup cilantro leaves 1 cup cilantro leaves, chopped 1 cup cilantro sprigs 1 cup cilantro, chopped 1 cup cilantro, minced 1 cup clam juice 1 cup cole slaw of choice 1 Cup Cole Slaw, prepared 1 cup cooked instant mashed potatoes 1 cup cooked white beans 1 cup corn or 1 ear corn, shucked 1 cup cornflake crumbs, divided 1 cup crispy fried onion strings, prepared 1 Cup Crispy Onions, prepared 1 cup Crme Fraiche 1 cup crumbled cooked bacon 1 cup crumbled Queso Fresco 1 cup cucumber, seeded and diced 1 cup Cucumber, seeded, diced 1 cup diced celery 1 cup diced English/seedless cucumber 1 cup diced shallots 1 cup dried dark red cherries 1 cup dry red wine 1 cup dry white wine 1 cup each red and yellow bell peppers, diced 1 cup English cucumber, peeled, seeded, halved and thinly sliced 1 cup extra virgin olive oil 1 cup fat-free milk 1 cup favorite salsa 1 cup finely chopped celery, carrot, jicama, or zucchini 1 cup finely diced red onion 1 cup finely shredded iceberg lettuce 1 cup finely shredded Napa cabbage 1 cup fish stock 1 cup fresh (or canned) mandarin orange segments 1 cup fresh bread crumbs (about 2 slices of bread) 1 cup fresh cilantro leaves 1 cup fresh lime juice 1 cup fresh mushrooms (button, crimini or porcini), cut into bite-size pieces 1 cup fresh raspberries, small strawberries, or fresh orange sections 1 cup frozen broad beans or edamame 1 cup frozen tiny green beans (haricots verts), defrosted 1 cup garlic chili paste 1 cup garlic, whole 1 cup Ginger-Lime Dipping Sauce (see recipe) 1 cup grated panela cheese* 1 cup grated Parmesan cheese, divided 1 cup Greek yogurt 1 cup green onions, chopped 1 cup green onions, cut in long shreds 1 cup grilled onion slices, chopped 1 cup guacamole (recipe follows, or use store bought) 1 cup guacamole, prepared 1 cup half-and-half 1 cup high-quality, store-bought salsa fresca 1 cup honey 1 cup Japanese short grain rice, cooked 1 cup julienned bok choy 1 cup julienned roasted piquillo peppers or red bell peppers 1 cup ketchup 1 cup Kikkoman soy sauce endend 1 cup large Spanish olives (preferably from the deli section), drained 1 cup Lemon wedges, seeds and pith removed endend 1 cup light brown sugar, not packed 1 cup lime juice endend 1 cup low-fat mayonnaise, or for a lighter version use non-fat mayonnaise 1 cup low-sodium soy sauce 1 cup mayonnaise 1 cup mayonnaise (Note: Do not use reduced-fat or fat-free mayonnaise for this recipe.) 1 cup Mexican crema or sour cream 1 cup milk 1 cup Mint leaves, picked from stem endend 1 cup mirin 1 cup Mozzarella cheese, grated 1 cup mung bean sprouts, rinsed 1 cup mushrooms, sliced 1 cup olive oil 1 cup olive oil endend 1 cup Onions, pearl 1 cup orange juice 1 cup orange juice, strained endend 1 cup panko bread crumbs 1 cup Parsley, fresh, leaves 1 cup peeled and chopped ginger endend 1 cup peeled and diced Asian pears 1 cup peeled and shredded green papaya 1 cup Peppadew peppers, julienne endend 1 cup pistachios, coarsely ground 1 cup plain Greek-style yogurt 1 cup plain yogurt 1 cup plus 2 Tbsp. chili sauce, Heinz brand 1 cup potato flakes instant mashed potatoes 1 cup prepared chai tea 1 cup prepared chipotle salsa 1 cup prepared low-fat Caesar salad dressing 1 cup prepared veal demi-glace* endend 1 cup Provolone cheese, grated 1 cup Ranch or Blue Cheese dressing, prepared 1 cup ready-to-serve canned mol sauce, warmed 1 cup red cabbage, shredded 1 cup red onion, diced 1 cup red pepper, finely chopped 1 cup red seedless grapes, halved 1 cup red wine vinegar 1 cup regular or low-fat mayonnaise 1 cup rice vinegar 1 cup rice wine vinegar or white vinegar 1 cup roasted and diced long green chiles 1 cup roasted corn salsa (can substitute store bought) 1 cup roasted poblano chilies, peeled, seeded, chopped 1 cup salsa 1 cup Sherry 1 cup shredded Asiago or Parmesan cheese 1 cup shredded carrot 1 cup shredded cheddar cheese 1 cup shredded Cheddar cheese, divided 1 cup shredded lettuce or cabbage 1 cup shredded Monterey Jack or Mexican cheese blend 1 cup shredded mozzarella cheese 1 cup shredded Parmesan cheese 1 cup shredded Queso Asadero (large shred) 1 cup sliced celery 1 cup sliced cooked red potatoes (about 3 potatoes) 1 cup sliced English or Persian cucumbers 1 cup sliced fennel 1 cup sliced mushrooms 1 cup sliced shiitake mushrooms 1 cup sliced white onion 1 cup small broccoli florets 1 cup soft multi-grain or whole wheat bread crumbs (about 2 slices of bread) 1 cup sour cream 1 cup sour cream or plain yogurt 1 cup sugar 1 cup sweet chili sauce, if desired 1 cup sweet chili sauce, prepared 1 cup tarragon, chopped 1 cup Tartar Sauce, prepared 1 cup Thai basil leaves, picked from stem endend 1 cup thin-sliced fresh fennel 1 cup thinly sliced celery 1 cup thinly sliced fresh fennel OR 2 teaspoons dried fennel 1 cup thinly sliced Napa or green cabbage 1 cup thinly sliced rhubarb, tossed with 1 teaspoon sugar 1 cup thinly sliced zucchini or roughly torn squash blossoms 1 cup toasted and salted peanuts endend 1 cup tomatillo salsa or salsa verde 1 cup tomatoes, diced 1 cup tomatoes, small dice 1 cup torn Alaska Grown kale leaves 1 cup tortilla chips, crumbled 1 cup uncooked medium-grain rice 1 cup vegetable, fish or chicken broth 1 cup water 1 cup water, cold 1 cup white cheddar cheese, crumbled 1 cup white distilled vinegar 1 cup yellow corn, blanched 1 cup yellow onion, finely chopped 1 cup yogurt or sour cream 1 diced avocado 1 dozen Alaska oysters 1 dozen large eggs, hard boiled endend 1 ea. Alaska Salmon fillet, 4 to 5 oz. 1 ea. brioche bun 1 ea. French roll 1 ea. grilled Alaska Cod fillet 1 ea. hamburger bun 1 ea. poached Alaska Cod fillet 1 ea. red jalapeo, julienned 1 each Foil, aluminum, 12x12 sheet 1 each Lemon, juiced 1 each Lemon, sliced 1 each Onion, red, diced 1 each Onions, red, sliced 1 each Peppers, red, sliced 1 each red and green bell pepper, seeded and finely chopped 1 egg 1 egg beaten with 1 Tablespoon water 1 egg OR 2 egg whites, slightly beaten 1 egg white, beaten 1 egg yolk endend 1 egg, beaten 1 egg, slightly beaten 1 English cucumber, diced 1 English cucumber, finely diced 1 English cucumber, halved lengthwise, then sliced 1 English cucumber, small dice 1 fillet Alaska Halibut 1 fl oz Soy sauce, low sodium 1 French bread baguette, sliced and toasted 1 fresh chopped jalapeo pepper 1 fresh minced jalapeo pepper (2 to 3 tablespoons, or to taste) 1 fresh pineapple, trimmed, cored and sliced 1/2-inch thick* 1 frozen Alaska Salmon side (1.5 to 2.5 pounds) 1 garlic clove, chopped 1 garlic clove, crushed 1 garlic clove, minced 1 green onion (white and green parts), thinly sliced 1 green onion, green part, thinly sliced 1 green onion, minced 1 green onion, sliced 1 green onion, thinly sliced 1 green onion, thinly sliced on diagonal, for garnish 1 guajillo or ancho chile, stemmed, seeded and cut in large pieces endend 1 head (1 pound) bok choy, trimmed and cut crosswise in thin slices 1 head butter lettuce 1 head iceberg lettuce 1 heaping cup 1/2-inch diced Alaska Grown parsnip (about 2 medium) 1 heaping cup diced Alaska Grown golden beet or carrot (about 1 medium) 1 heaping cup diced Alaska Grown golden beet or carrot (about 2 medium) 1 heaping cup diced Alaska Grown parsnip (about 1 medium) 1 inch fresh ginger, sliced 1 jalapeo pepper 1 jalapeo pepper, seeded and minced 1 jalapeo, finely chopped 1 jalapeo, finely diced 1 jalapeo, minced 1 jar (10 oz.) artichokes, drained and quartered 1 jar (10 oz.) cornichons or tiny dill pickles, drained 1 jar (10 oz.) pimento-stuffed green olives, halved 1 jar (12 oz.) marinated artichokes, quartered 1 jar (14 oz.) quartered marinated artichoke hearts, reserving liquid 1 jar (25 ounces) marinara with herbs pasta sauce 1 jar (6 oz.) quartered marinated artichokes, drained 1 jar (6.5 oz.) marinated artichoke hearts, undrained 1 kaffir lime leaf* thinly sliced, divided 1 large Alaska Grown beet, red or golden 1 large Alaska Grown white fleshed potato, peeled and cubed (about 10 to 12 oz.) 1 large avocado, peeled and sliced 1 large avocado, ripe 1 large banana leaf (big enough to wrap fish) 1 large bell pepper, cut into strips 1 large bok choy, julienned 1 large bunch cilantro 1 large carrot, cut in julienne (matchstick) pieces 1 large carrot, peeled and chopped 1 large cucumber, peeled with some green stripes showing, halved lengthwise, seeded, and cut crosswise into 1/3-inch slices 1 large egg, beaten 1 large fennel bulb, trimmed and very thinly sliced 1 large green apple, diced small 1 large head romaine lettuce, trimmed and cut lengthwise into quarters 1 large jalapeo, seeded and minced 1 large leek (white and light green part only), thinly sliced 1 large onion, diced 1 large or 2 small Ruby Red grapefruit 1 large pinch saffron OR 1/2 teaspoon turmeric 1 large ripe tomato, diced 1 large Roma tomato, seeded and diced 1 large shallot, minced endend 1 large tomato, diced 1 large tomato, seeded and diced 1 large yellow (or green) bell pepper, chopped 1 lb. (1/2 cup) fresh mint or parsley, finely chopped 1 lb. (3 cups) frozen green peas, thawed 1 lb. (3 ea.) red bell peppers, sliced 1 1 lb. (3 ea.) yellow bell peppers, sliced 1 1 lb. (3 ea.) zucchini, sliced 1/2 1 lb. (6 ea.) ciabatta loaves, sliced in half 1 lb. 2 oz. blue cheese, crumbled 1 lb. 2 oz. rice sticks, crisp-fried 1 lb. 8 oz. cooked sushi rice 1 lb. 8 oz. iceberg lettuce, shredded 1 lb. 8 oz. red bell peppers, seeded, cut 1/4 by 1 inch 1 lb. 8 oz. white cheddar cheese, shredded 1 lb. 8 oz. wild Alaska spot prawns, peeled and deveined 1 lb. 8 oz. yellow bell peppers, seeded, cut 1/4 by 1 inch 1 lb. Alaska Black Cod fillet, skin-on, cut into 4 pieces 1 lb. Alaska Grown red potatoes, peeled and diced 1 lb. Alaska Grown rhubarb, cut into 1/2-inch pieces (about 3 cups) 1 Lb. Alaska King Crab meat, removed from shell 1 lb. Alaska Pollock fillets 1 lb. Alaska Surimi 1 lb. Alaska Surimi Seafood (Imitation Crab) 1 lb. Alaska Weathervane scallops endend 1 lb. bacon, diced 1 lb. celery, sliced thin 1 lb. chopped Alaska Grown yellow onions 1 large onion 1 lb. cream cheese 1 lb. cream cheese, softened 1 lb. fennel, sliced thin 1 lb. fresh or frozen asparagus spears, trimmed 1 lb. fresh peas, shelled, or 1 cup frozen peas, thawed endend 1 lb. frozen chopped spinach, thawed and drained 1 lb. frozen pearl onions, thawed 1 lb. iceberg lettuce, shredded 1 lb. mushrooms, sliced 1 lb. red onions, 1/8 inch slice 1 lb. sour cream 1 lb. wild Alaska sockeye salmon, boneless, skinless and divided 1 leaf lettuce 1 lemon 1 lemon, cut in 1/4-inch slices 1 lemon, cut in wedges 1 lemon, cut into 8 slices 1 lemon, halved (for juicing) endend 1 lemon, juiced 1 lemon, zested 1 lemongrass stalk (light part only), crushed 1 lime 1 lime, cut in 8 wedges 1 lime, cut in wedges 1 lime, cut into 8 wedges 1 lime, sliced 1 lime, sliced into wedges 1 lime, zest and juiced 1 loaf Italian bread 1 loaf of warmed crusty bread such as sourdough or baguette 1 mango, peeled and diced 1 mango, peeled and sliced (about 2 cups) 1 medium Alaska Grown carrot 1 medium Alaska Grown fennel bulb, trimmed and diced 1 medium Alaska Grown onion 1 medium carrot, julienned 1 medium cucumber 1 medium fennel bulb 1 medium leek, chopped 1 medium leek, white and light part only (about 1 cup), halved lengthwise, then sliced 1 medium navel orange, peeled, sectioned and coarsely chopped 1 medium onion, chopped 1 medium onion, diced (about 1 cup) 1 medium onion, finely chopped 1 medium onion, halved and sliced 1 medium orange 1 medium red bell pepper, diced (about 1 cup) 1 medium red bell pepper, julienned 1 medium red or golden Alaska Grown beet 1 medium russet potato 1 medium shallot, minced endend 1 medium size, ripe avocado, diced 1 onion, halved and thinly sliced 1 onion, medium dice 1 orange, peeled and segmented (membrane removed) 1 orange, segmented 1 oz. (2 Tbsp.) minced garlic 1 oz. avocado, peeled, chopped 1 oz. bacon, cooked, chopped 1 oz. basil leaves, fresh, chopped 1 oz. basil, fresh, chiffonade 1 oz. Cabbage Radish Salad 1 oz. carrot Cucumber Slaw 1 oz. cayenne 1 oz. cherry tomatoes, halved 1 oz. Chipotle Cream 1 oz. cilantro sprigs, fresh 1 oz. Cranberry Vinaigrette 1 oz. ginger, fresh, finely minced 1 oz. Green Goddess Dressing 1 oz. hardboiled egg, cut in wedges 1 oz. ketchup 1 oz. Lemon zest endend 1 oz. maple syrup 1 oz. olive oil, divided 1 oz. romaine or iceberg lettuce, shredded 1 oz. Scallions, thinly sliced 1 oz. shredded Parmigiano-Reggiano cheese 1 oz. sugar 1 oz. wasabi powder 1 oz. white wine vinegar 1 package (1 pound) vacuum-packed prepared potato gnocchi (dumplings) OR 4 cups cooked orzo 1 package (1.2 oz.) creamy pesto sauce mix or lemon dill sauce mix 1 package (10 oz.) fresh Caesar salad kit (including lettuce, dressing and croutons) 1 package (10 oz.) frozen chopped or leaf spinach, thawed and moisture pressed out 1 package (10 oz.) ready-to-eat salad greens 1 package (12 ounces) prepared broccoli slaw or 3 cups shredded cabbage 1 package (12 oz.) arugula 1 package (12 oz.) broccoli coleslaw (with broccoli, carrots and red cabbage) 1 package (12 oz.) elbow macaroni or small shell pasta 1 package (17 oz.) frozen puff pastry, thawed 1 package (3 oz.) softened cream cheese 1 package (5 oz.) arugulaDressing: 1 package (5 to 6 oz.) baby leaf spinach 1 package (5 to 6 oz.) spinach 1 package (7 to 10 oz.) salad greens: mche or spinach, arugula, spring greens or chopped romaine 1 package (8 ounce) light cream cheese, softened 1 package (8 ounces) cream cheese 1 package (8 ounces) rice vermicelli 1 package (8 oz.) Alaska Surimi Seafood (Imitation Crab) 1 package (8 oz.) elbow macaroni or small shell pasta 1 package (8 oz.) low-fat cream cheese, softened 1 package (8 oz.) prepared udon noodles 1 package (8 oz.) regular or reduced-fat refrigerator crescent rolls 1 package (8 oz.) sliced mushrooms or 2 cans (4 oz. each) sliced mushrooms, drained 1 package (about .5 oz.) kaffir lime leaves 1 package (about 1 ounce) hollandaise sauce mix 1 package (about 1 oz.) Barnaise sauce mix 1 package (about 24) egg roll skins, 4x4 inch 1 package (approximately 1 oz.) Hollandaise sauce mix 1 pasilla chile 1 piece (3-inch) ginger, peeled and julienne-sliced 1 pinch cayenne pepper 1 pint cherry tomatoes, cut in half 1 pint cherry tomatoes, halved 1 pint heavy cream 1 pint Tomato juice, low sodium 1 pint Tomatoes, cherry 1 pint Tomatoes, cherry, rinsed 1 pint Tomatoes, grape, quartered 1 pound Alaska Cod fillets, fresh, frozen or thawed 1 pound Alaska Cod fillets, fresh, thawed or frozen 1 pound Alaska Halibut fillets 1 pound Alaska Sole fillets, cut in 2-inch portions 1 pound Alaska Spot Prawns, shelled and halved crosswise 1 pound Alaska Surimi Seafood (Imitation Crab) 1 pound Alaska Surimi Seafood (Imitation Crab), finely chopped 1 pound Alaska Surimi Seafood (Imitation Crab), flaked or cut into 1/2-inch pieces 1 pound asparagus spears, trimmed and cut in 2-inch pieces 1 pound cauliflower, cut in small florets 1 pound fresh asparagus spears 1 pound skinless Alaska Halibut 1 pound skinless Alaska Halibut, cut into 1-1/4 inch pieces 1 pound skinless Alaska Halibut, cut into large pieces 1 pound skinless Alaska Halibut, fresh or thawed, cut in 2-inch pieces 1 pound small white or red new potatoes 1 pound snap peas 1 pound trimmed fresh asparagus or whole green beans 1 pound whole wheat penne pasta 1 pound Wild Alaska Cod fillets 1 prepared pizza crust (Boboli-style, 12-inch) 1 qt. Mesclun Greens 1 qt. yogurt, plain 1 quart (32 oz.) chicken or vegetable broth 1 quart (32 oz.) seafood stock 1 quart (32 oz.) vegetable broth 1 quart Alaska Grown milk 1 recipe Crab Cream Cheese mixture 1 rectangle flatbread 1 red (or green) jalapeo, seeded and finely chopped 1 red bell pepper, cored and sliced in strips 1 red bell pepper, sliced 1 red bell pepper, small dice 1 red chili pepper, seeded and thinly sliced 1 red onion, peeled 1 red onion, sliced 1 red pepper, chopped 1 red pepper, sliced 1 roasted jalapeo pepper*, seeded and finely diced 1 Roma tomato, halved lengthwise and thinly sliced 1 Serrano chile, seeded and chopped 1 shallot, finely chopped, or 1/4 cup minced onion 1 shallot, sliced 1 sheet (12 x 18) aluminum foil 1 sheet (12x18) aluminum foil 1 slice bacon, sliced finely 1 slice grilled bread 1 small Alaska Grown yellow onion, peeled and halved 1 small bulb fennel 1 small bunch of cilantro, chopped 1 small carrot, grated 1 small head Belgian endive 1 small head of Napa cabbage, shredded 1 small jalapeo pepper 1 small loaf of warmed crusty French or country bread, sliced 1 small onion, chopped 1 small red bell pepper, cut in thin strips 1 small red bell pepper, seeded and thinly sliced 1 small red bell pepper, thinly sliced (about 1 cup) 1 small red onion, chopped 1 small red onion, thinly sliced 1 small red or orange pepper (jalapeo, Scotch bonnet, Thai chile, etc.), halved and seeded* 1 small red, orange, or yellow bell pepper, cored and cut in 2-inch strips 1 small white onion, diced 1 small yellow pepper, diced 1 stalk Alaska Grown celery 1 stalk lemongrass 1 steam bag for microwave 1 stem lemongrass 1 stick of butter, quartered 1 Tablespoon (total) additional fresh herbs: lemon thyme, parsley, rosemary or lavender 1 Tablespoon Alaskan honey or other wildflower honey 1 Tablespoon ancho chili powder 1 Tablespoon ancho or New Mexico chile powder 1 Tablespoon apple cider vinegar 1 Tablespoon balsamic vinegar 1 Tablespoon balsamic vinegar endend 1 Tablespoon black sesame seeds endend 1 Tablespoon brown sugar 1 Tablespoon butter 1 Tablespoon butter or olive oil 1 Tablespoon canola oil 1 Tablespoon canola or avocado oil 1 Tablespoon canola or olive oil 1 Tablespoon capers 1 Tablespoon capers, drained, chopped if large (optional) 1 Tablespoon chili powder 1 Tablespoon chipotle chile pure* 1 Tablespoon chipotle chile puree* 1 Tablespoon chipotle chiles in adobo sauce, chopped 1 Tablespoon chopped chipotle chiles in adobo sauce 1 Tablespoon chopped Chipotle chiles* 1 Tablespoon chopped chives or green onions 1 Tablespoon chopped chives, divided 1 Tablespoon chopped cilantro 1 Tablespoon chopped fresh cilantro 1 Tablespoon chopped fresh cilantro or chives 1 Tablespoon chopped fresh dill 1 Tablespoon chopped fresh dill or 1 teaspoon dried dill weed 1 Tablespoon chopped fresh dill or 1/2 to 1 teaspoon dried dill weed 1 Tablespoon chopped fresh dill, to garnish 1 Tablespoon chopped fresh oregano endend 1 Tablespoon chopped fresh oregano or 1 teaspoon dried oregano 1 Tablespoon chopped fresh parsley 1 Tablespoon chopped fresh tarragon 1 Tablespoon chopped garlic endend 1 Tablespoon chopped green onion 1 Tablespoon chopped onion 1 Tablespoon chopped onion endend 1 Tablespoon chopped thyme leaves 1 Tablespoon cider vinegar 1 Tablespoon cilantro, finely chopped 1 Tablespoon coriander seeds, toasted and ground 1 Tablespoon corn starch 1 Tablespoon cornmeal 1 Tablespoon cornstarch 1 Tablespoon creamy horseradish 1 Tablespoon creamy horseradish OR 1/2 teaspoon hot pepper sauce 1 Tablespoon creme fraiche or sour cream 1 Tablespoon cumin 1 Tablespoon curry powder 1 Tablespoon Dijon mustard 1 Tablespoon Dijon-style mustard 1 Tablespoon drained capers 1 Tablespoon dried parsley flakes 1 Tablespoon each chopped fresh chives, parsley and tarragon 1 Tablespoon each chopped fresh parsley and thyme leaves 1 Tablespoon each chopped fresh thyme and marjoram 1 Tablespoon each sugar, rice vinegar, and sesame oil 1 Tablespoon extra virgin olive oil 1 Tablespoon fermented black bean sauce 1 Tablespoon finely diced red pepper endend 1 Tablespoon finely diced yellow pepper endend 1 Tablespoon finely ground coffee 1 Tablespoon finely minced fresh garlic 1 Tablespoon finely minced fresh ginger 1 Tablespoon firmly-packed golden brown sugar 1 Tablespoon fish sauce 1 Tablespoon flour 1 Tablespoon fresh chives, chopped or 1/2 Tablespoon dried chives 1 Tablespoon fresh chopped dill (or 1 teaspoon dried dill weed) 1 Tablespoon fresh chopped or 1 teaspoon dried oregano 1 Tablespoon fresh chopped or 1 teaspoon dried thyme 1 Tablespoon fresh chopped parsley or 1 teaspoon dried parsley 1 Tablespoon fresh dill leaves 1 Tablespoon fresh dill, chopped 1 tablespoon fresh ginger, thinly sliced 1 Tablespoon fresh lemon juice 1 Tablespoon fresh lemon juice endend 1 Tablespoon fresh lemon or lime juice 1 Tablespoon fresh lime juice 1 Tablespoon fresh marjoram, chopped rough endend 1 Tablespoon fresh mint, minced 1 Tablespoon fresh or 1 teaspoon dried favorite herb for salmon dill, thyme, rosemary, etc. 1 Tablespoon fresh parsley (Italian), chopped rough endend 1 Tablespoon fresh thyme leaves 1 Tablespoon freshly ground black pepper 1 Tablespoon freshly squeezed lime juice 1 Tablespoon garam masala (Indian spice) 1 Tablespoon garlic chili paste 1 Tablespoon gluten-free soy sauce 1 Tablespoon granulated garlic 1 Tablespoon grated ginger 1 Tablespoon grated lemon zest 1 Tablespoon green onion, minced 1 Tablespoon ground coriander 1 Tablespoon ground cumin, divided 1 tablespoon heavy cream 1 Tablespoon honey 1 Tablespoon lemon juice 1 Tablespoon lemon zest 1 Tablespoon light brown sugar 1 Tablespoon lime juice 1 Tablespoon lite soy sauce 1 Tablespoon lite soy sauce or tamari 1 Tablespoon maple syrup 1 Tablespoon mayonnaise 1 Tablespoon melted butter 1 Tablespoon minced chives 1 Tablespoon minced fresh garlic 1 Tablespoon minced fresh ginger 1 Tablespoon minced garlic 1 Tablespoon minced garlic endend 1 Tablespoon minced ginger 1 Tablespoon minced green onion or chives 1 Tablespoon minced jalapeos 1 Tablespoon minced onion 1 Tablespoon minced orange zest 1 Tablespoon minced peeled ginger 1 Tablespoon minced shallot 1 Tablespoon minced shallot endend 1 Tablespoon minced sweet pickled ginger with juice 1 Tablespoon mustard 1 Tablespoon oil 1 Tablespoon olive oil 1 Tablespoon olive oil, divided 1 Tablespoon olive or canola oil 1 Tablespoon olive, canola, peanut or grapeseed oil 1 Tablespoon orange juice 1 Tablespoon orange juice concentrate 1 Tablespoon packed light brown sugar 1 Tablespoon paprika 1 Tablespoon peanut oil 1 Tablespoon peeled ginger, minced endend 1 Tablespoon plus 1 teaspoon herbes de Provence seasoning 1 Tablespoon prepared horseradish sauce 1 Tablespoon red or shiso miso 1 Tablespoon rice vinegar 1 Tablespoon rice wine vinegar 1 Tablespoon rice wine vinegar endend 1 Tablespoon rice wine vinegar or white vinegar 1 Tablespoon salt 1 Tablespoon sambal or sriracha 1 Tablespoon seasoned rice wine vinegar endend 1 Tablespoon sesame oil 1 Tablespoon shallot, minced 1 Tablespoon sherry vinegar endend 1 Tablespoon sherry wine vinegar 1 Tablespoon sliced chiles (serranos, jalapenos) endend 1 Tablespoon sliced garlic 1 Tablespoon smoked paprika 1 Tablespoon snipped chives 1 Tablespoon softened butter 1 Tablespoon soy sauce 1 Tablespoon sriracha (optional) 1 Tablespoon sriracha sauce 1 Tablespoon stir-fry sauce 1 Tablespoon sugar 1 Tablespoon sweet and sour sauceA 1 Tablespoon sweet chili sauce 1 Tablespoon taco seasoning, divided 1 Tablespoon tarragon or white wine vinegar 1 Tablespoon tarragon vinegar 1 Tablespoon Thai red curry paste 1 Tablespoon Thai style sweet chili sauce 1 Tablespoon toasted sesame oil 1 Tablespoon unsalted butter 1 Tablespoon unsalted butter, melted 1 Tablespoon vegetable oil 1 Tablespoon vegetable oil endend 1 Tablespoon vinegar 1 Tablespoon water 1 Tablespoon white balsamic (or rice) vinegar 1 Tablespoon white wine vinegar 1 Tablespoon whole grain mustard 1 Tablespoon Worcestershire sauce 1 Tablespoon yellow mustard 1 Tbps Almonds, dry roasted 1 Tbps Celery Seed 1 Tbps Oil, olive 1 Tbps Oil, vegetable 1 Tbsp Dill, fresh, leaves 1 Tbsp Oil, olive 1 Tbsp Oil, vegetable 1 Tbsp Paprika, smoked 1 Tbsp Sesame seeds 1 Tbsp Sriracha sauce 1 Tbsp sugar endend 1 Tbsp Thyme, fresh picked leaves 1 Tbsp. basil, fresh, roughly chopped 1 Tbsp. black pepper 1 Tbsp. black pepper, fine 1 Tbsp. brown sugar 1 Tbsp. canned chipotle chilies, pured (or to taste) 1 Tbsp. chile flakes, dried 1 Tbsp. Chinese chile paste 1 Tbsp. cold water 1 Tbsp. cracked black pepper 1 Tbsp. cumin, ground 1 Tbsp. Dijon mustard 1 Tbsp. dill, fresh, roughly chopped 1 Tbsp. dried oregano leaves 1 tbsp. fermented black beans 1 Tbsp. five-spice powder 1 Tbsp. freshly ground black pepper 1 Tbsp. garlic, finely minced 1 Tbsp. garlic, fresh, minced 1 Tbsp. garlic, minced 1 Tbsp. ginger, fresh, minced 1 Tbsp. hot pepper sauce 1 Tbsp. jalapeo slices 1 Tbsp. Kosher salt 1 Tbsp. lemon juice 1 Tbsp. Lemon zest 1 Tbsp. lemon zest, grated 1 Tbsp. minced garlic 1 Tbsp. minced parsley 1 Tbsp. mustard 1 Tbsp. Old Bay seasoning 1 Tbsp. oregano 1 Tbsp. oregano, fresh 1 Tbsp. paprika 1 Tbsp. Pickled ginger, minced 1 Tbsp. Rice vinegar 1 Tbsp. salt 1 Tbsp. salt, kosher 1 Tbsp. serrano chiles, minced 1 Tbsp. shallot, minced 1 tbsp. soy sauce 1 Tbsp. sugar 1 tbsp. thyme leaves, chopped 1 tbsp. tomato paste 1 Tbsp. water 1 Tbsp. Worcestershire sauce 1 teaspoon adobo sauce 1 teaspoon baking powder 1 teaspoon black pepper 1 teaspoon black peppercorns 1 teaspoon black sesame seeds 1 teaspoon bottled black bean garlic sauce 1 teaspoon celery salt 1 teaspoon chiffonade Italian parsley 1 teaspoon chili garlic sauce (Huy Fong) 1 teaspoon chili powder 1 teaspoon chipotle flake (or chili powder) 1 teaspoon chopped garlic 1 teaspoon cinnamon 1 teaspoon coarse kosher salt 1 teaspoon coarse sea salt 1 teaspoon cornstarch 1 teaspoon cracked black pepper 1 teaspoon crushed red pepper 1 teaspoon curry powder, or to taste 1 teaspoon Dijon mustard 1 teaspoon dried basil 1 teaspoon dried dill 1 teaspoon dried dill weed 1 teaspoon dried marjoram 1 teaspoon dried minced onion 1 teaspoon dried onion 1 teaspoon dried oregano 1 teaspoon dried rosemary leaves 1 teaspoon dried tarragon 1 teaspoon dried thyme 1 teaspoon dried thyme or dill weed 1 teaspoon dry Caribbean Jerk Seasoning 1 teaspoon dry Italian seasoning or Herbs de Provence 1 teaspoon dry OR 1 Tablespoon fresh chopped parsley 1 teaspoon each black pepper and salt 1 teaspoon each onion powder and garlic powder 1 teaspoon each packed brown sugar and minced onion 1 teaspoon each sesame oil, soy sauce, and sesame seeds 1 teaspoon each toasted sesame seeds, chopped basil leaves, chopped mint leaves 1 teaspoon extra virgin olive oil 1 teaspoon finely diced shallot endend 1 teaspoon fresh chopped tarragon endend 1 teaspoon fresh ground pepper 1 teaspoon fresh lemon juice 1 teaspoon fresh lemon zest endend 1 teaspoon fresh lime juice 1 teaspoon fresh white pepper 1 teaspoon fresh-squeezed lemon juice 1 teaspoon garlic powder 1 teaspoon garlic salt 1 teaspoon garlic-pepper blend 1 teaspoon grated fresh ginger 1 teaspoon grated fresh ginger root 1 teaspoon grated lemon zest 1 teaspoon grated lime peel 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1 teaspoon ground nutmeg 1 teaspoon honey 1 teaspoon hot sauce 1 teaspoon instant espresso powder 1 teaspoon kosher or sea salt 1 teaspoon kosher salt 1 teaspoon Kosher salt, or to taste 1 teaspoon lemon juice 1 teaspoon lemon pepper seasoning 1 teaspoon lemon zest 1 teaspoon lime juice 1 teaspoon lime zest 1 teaspoon low sodium soy sauce 1 teaspoon mesquite or Mexican seasoning 1 teaspoon minced fresh mint 1 teaspoon minced garlic 1 teaspoon mincedginger 1 teaspoon mustard (or spicy mustard) 1 teaspoon mustard, prepared 1 teaspoon olive oil 1 teaspoon oregano 1 teaspoon packed brown sugar 1 teaspoon paprika 1 teaspoon pepper 1 teaspoon red wine vinegar 1 teaspoon rice vinegar 1 teaspoon salt 1 teaspoon salt, or to taste 1 teaspoon sambal oelek (Asian chili sauce) 1 teaspoon savory 1 teaspoon sea salt 1 teaspoon sea salt or salt-free seasoning 1 teaspoon seafood seasoning 1 teaspoon sesame oil 1 teaspoon sesame seeds 1 teaspoon shallot, finely diced 1 teaspoon smoked paprika 1 teaspoon smoked paprika endend 1 teaspoon soy sauce, if desired 1 teaspoon sriracha sauce 1 teaspoon stone ground mustard endend 1 teaspoon sugar 1 teaspoon thyme 1 teaspoon to 1 Tablespoon crushed red pepper flakes, to taste 1 teaspoon to 1 Tablespoon freshly cracked peppercorn medley (red, green and black peppercorns), to taste 1 teaspoon toasted cumin seeds, crushed 1 teaspoon toasted fennel seeds 1 teaspoon toasted sesame seeds 1 teaspoon toastedls or black sesame seeds, if desired 1 teaspoon turmeric 1 teaspoon Vietnamese fish sauce 1 teaspoon vinegar 1 teaspoon wasabi paste* 1 teaspoon whole black pepper 1 teaspoon wholegrain mustard 1 teaspoons minced garlic 1 to 1-1/2 lb. skinless Wild Alaska Halibut fillets, fresh, thawed or frozen, cut in 4 pieces 1 to 1-1/2 Tbsp. sambal oelek (Asian chili sauce) 1 to 1-1/2 teaspoons (sea or kosher) salt 1 to 1-1/2 teaspoons wasabi paste, to taste 1 to 1-1/2 tsp. Cajun spice blend or mild chili powder 1 to 1.5 oz. fresh Alaska Grown dill 1 to 2 gallons water 1 to 2 serrano chilies, seeded and minced 1 to 2 Tablespoons chopped jalapeo (seeded), to taste 1 to 2 Tablespoons chopped onion 1 to 2 Tablespoons chopped red onion 1 to 2 Tablespoons Creole seasoning, to taste 1 to 2 Tablespoons extra virgin olive oil, for garnish 1 to 2 Tablespoons hot pepper sauce, if desired 1 to 2 Tablespoons hot red chili paste 1 to 2 Tablespoons minced cilantro 1 to 2 Tablespoons prepared horseradish 1 to 2 Tablespoons rice vinegar 1 to 2 Tablespoons salted butter 1 to 2 teaspoons cayenne pepper, to taste 1 to 2 teaspoons chopped chipotle peppers in adobo sauce 1 to 2 teaspoons fish sauce 1 to 2 teaspoons lemon juice 1 to 2 teaspoons packed brown sugar, to taste 1 to 2 teaspoons red curry paste 1 to 2 teaspoons whole grain or Dijon mustard 1 tomato, large, halved and roasted 1 tsp Cinnamon, ground 1 tsp Coriander seed 1 tsp Cumin seed 1 tsp Fennel seed 1 tsp Nutmeg, ground 1 tsp Oil, vegetable 1 tsp Pepper, black 1 tsp Pepper, black, ground 1 tsp Red pepper flakes, crushed 1 tsp Salt, kosher 1 tsp Sesame seed 1 tsp Sesame Seeds 1 tsp. black pepper 1 tsp. black pepper, fine 1 tsp. black pepper, freshly ground 1 tsp. brown sugar 1 tsp. cayenne pepper 1 tsp. chile flakes 1 tsp. cider vinegar 1 tsp. coriander, ground 1 tsp. cracked black pepper 1 tsp. crushed red pepper flakes (or to taste) 1 tsp. cumin, ground 1 tsp. dried oregano leaves 1 tsp. dry onion 1 tsp. freshly ground black pepper 1 tsp. garlic, chopped 1 tsp. ground cumin 1 tsp. hot pepper sauce 1 tsp. Kosher salt 1 tsp. lemon zest 1 tsp. Mesquite seasoning 1 tsp. oregano 1 tsp. oregano, dried 1 tsp. pepper 1 tsp. red pepper flakes 1 tsp. salt 1 tsp. sesame oil 1 tsp. Tabasco sauce 1 tsp. thyme, fresh, chopped 1 tsp.cornstarch mixed with 1 white onion, halved and sliced 1/8-inch, rinsed 1 whole 2 to 3 pounds fresh pineapple 1 whole Alaska Keta Salmon (dressed), fresh or thawed 1 whole jalapeo, minced 1 wild Alaska Salmon head, gills removed, and rinsed in cold water 1 zested (and reserved) grapefruit, supremed endend 1 zested (and reserved) Mandarin orange, supremed endend 1 zested (and reserved) orange, supremed endend 1 zucchini, cut in 1/2-inch half-moon slices 1 zucchini, julienned 1-1/2 cups (about 7 oz.) fresh or frozen sweet pepper strips 1-1/2 cups Alaska Crabmeat (from approximately 2 pounds of Alaska King, Snow or Dungeness crab) 1-1/2 cups all-purpose flour, plus extra for dusting 1-1/2 cups beer 1-1/2 cups celery, diagonally sliced 1-1/2 cups chicken broth 1-1/2 cups cooked rice (preferably short grain Japanese rice) 1-1/2 cups finely diced fresh bell peppers (any color or combination) 1-1/2 cups flour, divided 1-1/2 cups grated Mexican manchego or Monterey Jack cheese 1-1/2 cups Greek yogurt (2% fat) 1-1/2 cups milk 1-1/2 cups prepared spinach-artichoke-parmesan dip 1-1/2 cups shredded reduced fat Monterey Jack cheese 1-1/2 cups shredded Swiss or Emmenthaler cheese 1-1/2 cups sweetened coconut flakes, toasted 1-1/2 lb. dry penne pasta (about 3 lb. cooked pasta) 1-1/2 lb. wild Alaska Halibut fillet, cut into 4 pieces endend 1-1/2 lbs. Alaska Cod fillets, fresh, thawed or frozen 1-1/2 oz. (about 1/2 cup) thinly sliced green onion 1-1/2 pounds Alaska Cod fillets 1-1/2 pounds Alaska Cod fillets, fresh or thawed 1-1/2 pounds Alaska Cod fillets, fresh, thawed or frozen 1-1/2 pounds Alaska King crab legs (about 4 legs) 1-1/2 pounds Alaska Salmon fillets or steaks 1-1/2 pounds Alaska Sockeye Salmon, fresh or thawed 1-1/2 pounds wild Alaska Cod fillets 1-1/2 pounds wild Alaska Halibut 1-1/2 pounds wild Alaska Pollock, cut into 2-ounce strips 1-1/2 pounds wild Alaska Salmon 1-1/2 poundsAlaska Salmon fillets orsteaks 1-1/2 sticks 6 oz. unsalted butter, melted 1-1/2 Tablespoons butter, melted 1-1/2 Tablespoons Caribbean jerk seasoning 1-1/2 Tablespoons chipotle puree* 1-1/2 Tablespoons dark brown sugar 1-1/2 Tablespoons Dijon mustard endend 1-1/2 Tablespoons fresh grated ginger 1-1/2 Tablespoons fresh lemon juice* 1-1/2 Tablespoons fresh lime juice 1-1/2 Tablespoons fresh squeezed lemon juice 1-1/2 Tablespoons garam masala (or sweet curry powder) 1-1/2 Tablespoons lemon juice 1-1/2 Tablespoons mayonnaise 1-1/2 Tablespoons minced fresh garlic 1-1/2 Tablespoons minced garlic 1-1/2 Tablespoons olive oil 1-1/2 Tablespoons olive, canola, peanut or grapeseed oil 1-1/2 Tablespoons wasabi powder, prepared with water to make a paste 1-1/2 teaspoons balsamic vinegar 1-1/2 teaspoons Cajun or Creole seasoning 1-1/2 teaspoons Dijon mustard 1-1/2 teaspoons dill weed 1-1/2 teaspoons dried basil 1-1/2 teaspoons dried oregano 1-1/2 teaspoons each dried oregano and dried thyme 1-1/2 teaspoons finely chopped jalapeo or serrano chilies 1-1/2 teaspoons fish sauce 1-1/2 teaspoons fresh minced garlic 1-1/2 teaspoons instant dashi granules (found in international cooking section of grocery stores) 1-1/2 teaspoons kosher salt 1-1/2 teaspoons kosher salt, divided 1-1/2 teaspoons lemon pepper seasoning 1-1/2 teaspoons minced garlic 1-1/2 teaspoons salt 1-1/2 teaspoons snipped chives 1-1/2 teaspoons sugar 1-1/2 teaspoons white sesame seeds 1-1/2 to 2 cups cooked mixed beans (pinto and black), seasoned to taste 1-1/2 to 2 pounds Alaska Sockeye salmon, fresh or thawed, cut into 2-inch pieces 1-1/2 to 2 pounds skinless Alaska Salmon fillets 1-1/2 to 2 Tablespoons jerk seasoning 1-1/2 to 2 Tablespoons olive oil 1-1/2 to 2 teaspoons adobo seasoning (found in Mexican section of grocery stores) 1-1/2 to 2 teaspoons Cajun, Creole, or Mexican seasoning 1-1/2 to 2 teaspoons favorite spicy seasoning (Cajun, Mexican, Caribbean Jerk, Italian, curry blend, etc.) 1-1/2cups whipping cream 1-1/2fresh jalapeo chiles (about 1-3/4 oz. total), rinsed, stemmed, and seeded 1-1/2pounds Alaska Halibut, fresh or thawed,cut into 4 equal portions 1-1/2pounds Alaska Salmon fillets or steaks 1-1/3 cup favorite creamy bottled dressing* 1-1/4 cup cashews 1-1/4 cup chopped cilantro 1-1/4 pounds Alaska Cod fillets 1-2 Tablespoons fish sauce 1-2 tablespoons of any of the following: capers, minced red onion, jalapeo, finely chopped cucumber, red bell pepper or black olive slices. 1-3/4 cup jicama, julienned 1-inch piece of fresh ginger, peeled and sliced 1. Pour oil to about 1/2-inch high in a heavy-bottom pan and place over medium-high heat. When oil is very hot but not smoking, add garlic 1.5 to 2 pounds Alaska Salmon, cut into 6 oz. fillets 1/2 agave cup nectar 1/2 Alaska Grown cucumber 1/2 Alaska Grown English cucumber, peeled, seeded, and diced about 4 to 5 ounces 1/2 Alaska Grown onion, julienned (about 1 cup) 1/2 Alaska Grown snow apple (turnip) or daikon radish, julienned 1/2 Alaska Grown yellow onion, diced 1/2 Alaska Grown zucchini, julienned (about 1 cup) 1/2 bunch cilantro, chopped (around 2 Tablespoons) 1/2 bunch cilantro, rough chopped 1/2 bunch flat leaf parsley, roughly chopped 1/2 bunch scallions, rough chopped 1/2 chipotle chile 1/2 cup (4 oz.) sak 1/2 cup (4 oz.) sliced mushrooms (or your favorite vegetable) 1/2 cup + 2 Tbsp. bacon, cooked crisp and crumbled 1/2 cup Alaska Grown leeks, washed and white part cut into 1/4-inch round slices (about 1 small leek) 1/2 cup Alfredo sauce, prepared 1/2 cup Almonds, dry roasted 1/2 cup avocado, peeled and chopped 1/2 cup bacon, fully cooked and crumbled 1/2 cup balsamic vinegar 1/2 cup barbecue sauce 1/2 cup basil leaves, chopped 1/2 cup black beans 1/2 cup Breadcrumbs, dried 1/2 cup brown sugar, divided 1/2 cup butter or olive oil 1/2 cup butter, unsalted 1/2 cup button mushrooms, sliced 1/2 cup California raisins 1/2 cup canned diced tomatoes with green chiles, drained 1/2 cup canned, fresh or frozen corn kernels 1/2 cup canola cooking oil or peanut oil endend 1/2 cup canola oil 1/2 cup carrot, julienned 1/2 cup Carrots, matchstick 1/2 cup Carrots, sliced 1/2 cup catsup 1/2 cup Celery, sliced 1/2 cup Chardonnay 1/2 cup chicken broth 1/2 cup chicken broth or water 1/2 cup chopped celery 1/2 cup chopped cilantro 1/2 cup chopped flat-leaf parsley 1/2 cup chopped fresh cilantro leaves 1/2 cup chopped fresh dill 1/2 cup chopped fresh Italian parsley endend 1/2 cup chopped fresh parsley 1/2 cup chopped fresh parsley OR 2 Tablespoons dried parsley 1/2 cup chopped green onion 1/2 cup chopped green onions 1/2 cup chopped green pepper 1/2 cup chopped parsley 1/2 cup chopped pitted olives (black, Kalamata or green) 1/2 cup chopped walnuts 1/2 cup chopped yellow or white onion 1/2 cup chopped, toasted hazelnuts 1/2 cup chunky spicy salsa, drained (if runny) 1/2 cup cilantro leaves 1/2 cup cilantro leaves, chopped 1/2 cup cilantro, chopped 1/2 cup Cilantro, fresh leaves 1/2 cup coarsely chopped cilantro 1/2 cup coarsely chopped Italian parsley 1/2 cup cooked and crumbled applewood-smoked bacon 1/2 cup cooked bacon, crumbled 1/2 cup cornstarch 1/2 cup cotija cheese 1/2 cup Creole mustard 1/2 cup crumbled queso fresco 1/2 cup crushed peanuts or almonds 1/2 cup cucumber, peeled, seeded and chopped 1/2 cup dark rum 1/2 cup diced bell pepper 1/2 cup diced cucumber 1/2 cup diced fresh tomato 1/2 cup diced red onion 1/2 cup diced red pepper 1/2 cup diced roasted peppers, divided 1/2 cup diced roasted red peppers 1/2 cup diced white or red onion 1/2 cup dill, fresh 1/2 cup dill, fresh, finely chopped 1/2 cup dill, fresh, minced 1/2 cup dried oregano leaves 1/2 cup dry roasted peanuts 1/2 cup dry sherry 1/2 cup dry white wine 1/2 cup extra virgin olive oil 1/2 cup extra virgin olive oil endend 1/2 cup extra-virgin olive oil (plus 2 Tablespoons reserved oil for cooking) 1/2 cup Fennel, sliced 1/2 cup Feta cheese, crumbled 1/2 cup fine-ground cornmeal 1/2 cup finely chopped shallots (2 to 3 shallots) 1/2 cup finely chopped yellow onion 1/2 cup finely diced red onion 1/2 cup flavored cream cheese (jalapeo, dill, etc.) 1/2 cup flour 1/2 cup fresh Alaska Grown peas, blanched 1/2 cup fresh basil, julienned 1/2 cup fresh bread crumbs (1 to 2 slices of bread, torn into small pieces) 1/2 cup fresh cilantro leaves 1/2 cup fresh cilantro or parsley, chopped 1/2 cup fresh cilantro, chopped 1/2 cup fresh lemon juice 1/2 cup fresh orange juice 1/2 cup fresh parsley or cilantro, chopped 1/2 cup fresh white bread crumbs 1/2 cup fresh-squeezed orange juice 1/2 cup frozen corn, thawed 1/2 cup frozen peas 1/2 cup frozen shelled edamame, defrosted 1/2 cup garlic, finely minced 1/2 cup gluten-free soy sauce 1/2 cup good balsamic vinegar 1/2 cup grape or pear tomatoes, halved, if desired 1/2 cup grapeseed or olive oil 1/2 cup grated cotija or aejo cheese* 1/2 cup grated Oaxaca cheese (can substitute mozzarella or jack cheese) 1/2 cup grated Parmesan cheese, divided 1/2 cup Greek or Italian vinaigrette dressing 1/2 cup Greek yogurt 1/2 cup Greek yogurt (2% or non-fat) 1/2 cup green onion, thinly sliced 1/2 cup green onions, sliced 1/2 cup halved favorite olives or 1 can (4.25 oz.) sliced ripe olives, drained 1/2 cup hard-cooked eggs, minced 1/2 cup heavy cream 1/2 cup high-quality light Italian salad dressing 1/2 cup honey or agave nectar 1/2 cup hot water 1/2 cup jicama, diced small 1/2 cup julienne carrots 1/2 cup julienne red bell pepper 1/2 cup julienne snow peas 1/2 cup julienne sweet red peppers 1/2 cup kosher salt 1/2 cup lemon juice 1/2 cup lemon juice endend 1/2 cup lemon juice, fresh 1/2 cup lime juice, fresh 1/2 cup lime sour cream (recipe follows) 1/2 cup local honey 1/2 cup low-fat mayonnaise 1/2 cup low-fat sour cream 1/2 cup low-sodium, gluten-free soy sauce 1/2 cup mayonnaise 1/2 cup mayonnaise or low-fat plain yogurt 1/2 cup melted unsalted butter 1/2 cup Mexican Crema 1/2 cup Mexican crema (sour cream or mayonnaise) 1/2 cup minced celery 1/2 cup minced garlic 1/2 cup minced green onions 1/2 cup minced, peeled fresh ginger 1/2 cup mirin 1/2 cup mirin (Japanese rice wine) 1/2 cup olive oil 1/2 cup olive oil, for brushing 1/2 cup onion, minced 1/2 cup Onion, red, sliced 1/2 cup Onion, sliced 1/2 cup orange juice 1/2 cup orange marmalade 1/2 cup panko, or fine bread crumbs 1/2 cup parsley, chopped 1/2 cup pitted black or Kalamata olives, cut in half 1/2 cup pitted Kalamata olives, chopped 1/2 cup plain Greek Yogurt 1/2 cup plain Greek yogurt (regular or non-fat) 1/2 cup Potatoes, red, sliced 1/2 cup prepared basil pesto 1/2 cup prepared Pico de Gallo salsa 1/2 cup prepared raspberry vinaigrette 1/2 cup preserved lemon* (About 2 lemons, reserving pulp for soups or stews.) endend 1/2 cup purchased basil pesto 1/2 cup red bell pepper, chopped 1/2 cup red onion, thinly sliced 1/2 cup regular, light or fat-free sour cream 1/2 cup rice vinegar 1/2 cup roasted corn kernels* 1/2 cup roasted poblano chiles, peeled, seeded and chopped 1/2 cup roasted red bell pepper 1/2 cup salted roasted peanuts 1/2 cup Scallions, matchstick 1/2 cup seasoned dry breadcrumbs 1/2 cup Sesame seeds, black and white 1/2 cup shelled pistachios, roughly chopped 1/2 cup shiitake mushrooms, stemmed and sliced 1/2 cup shoyu or soy sauce 1/2 cup shredded carrot 1/2 cup shredded Cheddar cheese 1/2 cup shredded Mozzarella cheese 1/2 cup shredded Swiss cheese 1/2 cup shredded, high-quality Parmesan cheese 1/2 cup sliced onion 1/2 cup sliced pickled jalapeos, drained 1/2 cup sliced shallots 1/2 cup small diced tomato 1/2 cup small-diced red onion 1/2 cup Snow Peas, snipped 1/2 cup sour cream 1/2 cup soy sauce 1/2 cup Squash, matchstick 1/2 cup Squash, yellow, sliced 1/2 cup sugar 1/2 cup sun-dried tomatoes (in oil) 1/2 cup sweet pickle relish 1/2 cup tahini 1/2 cup tart red cherry juice 1/2 cup teriyaki sauce 1/2 cup Thai fish sauce 1/2 cup Thai sweet chili sauce 1/2 cup thin-sliced bell pepper strips 1/2 cup thin-sliced fresh mushrooms 1/2 cup thinly sliced green onion 1/2 cup thinly sliced green onions 1/2 cup thinly sliced green pepper 1/2 cup thinly sliced onion 1/2 cup thinly sliced red bell pepper endend 1/2 cup thinly sliced red onion 1/2 cup toasted macadamia nuts (any nuts will do) 1/2 cup toasted nori (seaweed), optional garnish 1/2 cup unsalted butter 1/2 cup UNSEASONED rice vinegar 1/2 cup vegetable oil 1/2 cup vegetable oil, divided (for roasting vegetables and sauting seafood) 1/2 cup water 1/2 cup white wine 1/2 cup white wine Sauvignon Blanc or Chardonnay 1/2 cup yellow mustard, Frenchs brand 1/2 cup Zucchini, green, sliced 1/2 cup Zucchini, matchstick 1/2 cups toasted broken walnuts, almonds or pecans 1/2 dried chipotle pepper 1/2 English cucumber, small dice 1/2 gallon (64 oz.) fat-free chicken or fish broth 1/2 green bell pepper, diced 1/2 head of cauliflower 1/2 head purple cabbage, sliced very thin 1/2 head red cabbage, finely shaved 1/2 jalapeo pepper, seeded and minced 1/2 large Alaska Grown red onion, peeled and diced (about 3/4 cup) 1/2 large red bell pepper, cut in thin strips 1/2 lemon 1/2 lime, juice and zest 1/2 medium yellow onion, cut in thin strips 1/2 of a lemon 1/2 of a red bell pepper, julienned 1/2 ounce micro greens, optional garnish 1/2 oz. cilantro, chopped 1/2 oz. ginger, fresh, minced 1/2 oz. honey 1/2 oz. mint, fresh, minced 1/2 oz. mustard powder, Colmans brand 1/2 oz. water 1/2 pound Alaska Halibut 1/2 pound fresh green beans, trimmed and halved 1/2 red bell pepper, finely sliced 1/2 red bell pepper, thinly sliced 1/2 seedless cucumber, chopped 1/2 shallot, chopped 1/2 small English (seedless) cucumber, peeled and cut into 1/4-inch pieces (about 3/4 cup) 1/2 small jalapeo, seeded and minced 1/2 small red onion 1/2 small red onion, slivered lengthwise, rinsed in cold water and drained thoroughly 1/2 sweet rice flour 1/2 Tablespoon black peppercorn 1/2 Tablespoon butter 1/2 Tablespoon garlic, minced 1/2 Tablespoon ground cumin 1/2 Tablespoon ground turmeric 1/2 Tablespoon heavy cream or whole milk 1/2 Tablespoon lime zest 1/2 tablespoon minced garlic 1/2 Tablespoon olive, canola, peanut or grapeseed oil 1/2 Tablespoon paprika 1/2 Tablespoon salt 1/2 teaspoon adobo seasoning 1/2 teaspoon Alaskan sea salt 1/2 teaspoon allspice 1/2 teaspoon anchovy paste 1/2 teaspoon black pepper 1/2 teaspoon Cajun seasoning 1/2 teaspoon cayenne pepper, or to taste 1/2 teaspoon celery salt 1/2 teaspoon chili powder 1/2 teaspoon Chinese five-spice powder 1/2 teaspoon chipotle chile powder 1/2 teaspoon chopped fresh parsley 1/2 teaspoon chopped fresh rosemary 1/2 teaspoon cinnamon 1/2 teaspoon coarse black pepper 1/2 teaspoon coarse ground black pepper 1/2 teaspoon cocoa powder 1/2 teaspoon crushed mustard seed 1/2 teaspoon cumin 1/2 teaspoon curry powder, divided 1/2 teaspoon Dijon mustard 1/2 teaspoon Dijon-style mustard 1/2 teaspoon dill weed 1/2 teaspoon dried basil 1/2 teaspoon dried cilantro 1/2 teaspoon dried orange peel 1/2 teaspoon dried oregano 1/2 teaspoon dried red pepper flakes 1/2 teaspoon dried tarragon 1/2 teaspoon dried thyme 1/2 teaspoon each cayenne pepper, cumin, dried dill weed, and oregano 1/2 teaspoon each red chili flakes, sesame oil and Szechwan seasoning mix 1/2 teaspoon each red pepper flakes and salt 1/2 teaspoon five spice powder 1/2 teaspoon fresh black pepper endend 1/2 teaspoon fresh lemon juice 1/2 teaspoon freshly ground black pepper 1/2 teaspoon garam marsala 1/2 teaspoon garlic powder 1/2 teaspoon garlic salt 1/2 teaspoon ginger powder 1/2 teaspoon grated or finely minced garlic 1/2 teaspoon ground black pepper 1/2 teaspoon ground cardamom 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cumin 1/2 teaspoon ground pepper 1/2 teaspoon ground star anise 1/2 teaspoon ground star anise (ground in a coffee or spice grinder) 1/2 teaspoon ground turmeric 1/2 teaspoon hot pepper sauce, or to taste 1/2 teaspoon kosher salt 1/2 teaspoon lemon juice 1/2 teaspoon lemon juice endend 1/2 teaspoon lemon pepper or pepper blend seasoning 1/2 teaspoon lemon pepper seasoning 1/2 teaspoon lime juice 1/2 teaspoon lime juice plus zest 1/2 teaspoon minced garlic 1/2 teaspoon Old Bay Seasoning 1/2 teaspoon onion powder 1/2 teaspoon paprika 1/2 teaspoon peeled, finely-grated fresh ginger 1/2 teaspoon pepper 1/2 teaspoon pepper blend seasoning 1/2 teaspoon red chili flakes 1/2 teaspoon red pepper flakes 1/2 teaspoon salt 1/2 teaspoon sea salt 1/2 teaspoon seasoned salt 1/2 teaspoon seasoning salt 1/2 teaspoon sesame oil 1/2 teaspoon smoked paprika 1/2 teaspoon soy sauce 1/2 teaspoon sriracha sauce 1/2 teaspoon sugar 1/2 teaspoon Szechwan seasoning 1/2 teaspoon turmeric 1/2 teaspoon unsalted butter 1/2 teaspoon wasabi paste 1/2 teaspoons salt endend 1/2 to 1 cup enoki mushrooms 1/2 to 1 cup mung bean sprouts 1/2 to 1 lb. alderwood chips, moistened 1/2 to 1 Tablespoon creamy horseradish 1/2 to 1 Tablespoon curry powder 1/2 to 1 teaspoon chili oil 1/2 to 1 teaspoon chipotle chili powder, to taste 1/2 to 1 teaspoon dried dill weed 1/2 to 1 teaspoon hot pepper sauce 1/2 to 1 teaspoon lemon pepper blend 1/2 to 1 teaspoon lemon pepper or Cajun seasoning 1/2 to 1 teaspoon wasabi 1/2 to 3/4 cup low-fat mayonnaise, or for a lighter version use non-fat mayonnaise 1/2 to1 teaspoon chipotle chili powder (or to taste) 1/2 tsp Pepper, black, ground 1/2 tsp Salt, kosher 1/2 tsp Salt, smoked sea salt 1/2 tsp. + 3/4 tsp. salt, divided 1/2 tsp. basil, dried 1/2 tsp. black pepper 1/2 tsp. black pepper, fine 1/2 tsp. chile flakes 1/2 tsp. cracked black pepper 1/2 tsp. dried whole thyme 1/2 tsp. dry mustard 1/2 tsp. fresh ginger, grated 1/2 tsp. onion powder 1/2 tsp. paprika 1/2 tsp. saffron (or to taste) 1/2 tsp. salt 1/2 vanilla bean pod, split endend 1/2cup Buffalo wing sauce, prepared 1/3 cup (about 2 ounces) finely chopped ham (optional) 1/3 cup brown sugar 1/3 cup cane syrup or corn syrup 1/3 cup canola oil 1/3 cup canola or olive oil, divided 1/3 cup chopped black or Kalamata olives 1/3 cup chopped fresh basil 1/3 cup chopped red onion 1/3 cup chopped walnuts 1/3 cup cooked, diced applewood-smoked bacon, kept warm (divided) 1/3 cup crme fraiche 1/3 cup crumbled Feta cheese 1/3 cup dijon-style mustard 1/3 cup extra virgin olive oil 1/3 cup fine cornmeal or flour 1/3 cup finely chopped fresh parsley or 1 Tablespoon dried parsley 1/3 cup finely chopped walnuts 1/3 cup finely diced celery 1/3 cup finely diced onion 1/3 cup finely shredded carrot 1/3 cup flour 1/3 cup fresh chives, chopped 1/3 cup fresh lemon juice 1/3 cup fresh lime juice 1/3 cup fresh lime juice, divided 1/3 cup fresh mint leaves, torn 1/3 cup fresh tarragon leaves 1/3 cup fresh tarragon leaves (loosely packed) 1/3 cup grapeseed oil or other light/neutral cooking oil 1/3 cup green onion 1/3 cup green onions, finely chopped 1/3 cup green onions, sliced 1/3 cup heavy cream 1/3 cup high-quality prepared Caesar dressing 1/3 cup ketchup 1/3 cup lemon juice 1/3 cup light mayonnaise 1/3 cup low sodium soy sauce 1/3 cup low sodium tamari or soy sauce 1/3 cup low-fat mayonnaise 1/3 cup low-fat sour cream or plain yogurt 1/3 cup mayonnaise 1/3 cup medium to coarse-grind cornmeal 1/3 cup olive oil 1/3 cup parsely, chopped 1/3 cup pine nuts OR slivered almonds, toasted 1/3 cup plain yogurt 1/3 cup red miso (fermented soybean paste)* 1/3 cup regular or fat-free sour cream 1/3 cup salad oil or light olive oil 1/3 cup sliced almonds, lightly toasted 1/3 cup sour cream endend 1/3 cup soy sauce 1/3 cup tamarind pulp or paste 1/3 cup thinly sliced red onion endend 1/3 cup torn Thai basil leaves (about 6 to 8 leaves) 1/3 cup water 1/3 cup white miso paste 1/3 cup white wine vinegar 1/3 finely diced seedless cucumber endend 1/3 lb. butter 1/3 to 1/2 cup crumbled feta cheese 1/3 to 1/2 cup prepared dill-mustard vinaigrette (or bottled dressing) 1/3 to 1/2 cup sliced green onions, reserving half 1/3 tsp. jalapeo pepper, seeded, minced 1/3cup all-purpose flour 1/4 - 1/2 teaspoon cayenne pepper 1/4 cup + 4 tsp. sherry 1/4 cup Alaska Grown green onions or spring onions, thinly sliced 1/4 cup almonds, toasted 1/4 cup apple cider vinegar 1/4 cup bacon bits, divided 1/4 cup bacon drippings 1/4 cup bottled teriyaki sauce 1/4 cup breadcrumbs 1/4 cup brown sugar, not packed 1/4 cup butter 1/4 cup butter, unsalted, softened 1/4 cup buttermilk 1/4 cup canola oil 1/4 cup capers 1/4 cup capers, minced 1/4 cup capers, rinsed and drained 1/4 cup carrot, fine julienne or shredded 1/4 cup Carrots, matchstick 1/4 cup Chardonnay 1/4 cup chicken broth 1/4 cup chopped basil leaves 1/4 cup chopped chives 1/4 cup chopped cilantro 1/4 cup chopped fresh basil 1/4 cup chopped fresh basil OR 1 Tablespoon dried basil 1/4 cup chopped fresh basil or 1 tablespoon dried basil leaves 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh parsley 1/4 cup chopped fresh thyme 1/4 cup chopped garlic 1/4 cup chopped green onion 1/4 cup chopped organically grown edible flower petals endend 1/4 cup chopped parsley 1/4 cup chopped roasted peanuts 1/4 cup chopped roasted peanuts, optional, to garnish 1/4 cup cilantro leaves, chopped 1/4 cup Cilantro, fresh, leaves 1/4 cup cilantro, fresh, leaves only, chopped 1/4 cup cilantro, roughly chopped 1/4 cup coarsely chopped Italian parsley 1/4 cup coarsely chopped onion 1/4 cup coriander seeds, toasted and crushed endend 1/4 cup cornmeal 1/4 cup cotija cheese 1/4 cup creamy peanut butter 1/4 cup crisp, crumbled bacon or pancetta 1/4 cup diagonally thin-sliced green onions 1/4 cup diced tomato 1/4 cup dill or sweet pickle relish, drained 1/4 cup Dill, fresh, leaves 1/4 cup drained capers 1/4 cup dried tart cherries 1/4 cup dry white vermouth 1/4 cup dry white wine 1/4 cup each slivered purple (or red) onion 1/4 cup Eroica Riesling 1/4 cup extra virgin olive oil 1/4 cup extra virgin olive oil endend 1/4 cup extra virgin olive oil plus 2 Tablespoons for searing endend 1/4 cup fennel seeds, toasted and crushed endend 1/4 cup finely chopped fresh rosemary 1/4 cup finely chopped onion 1/4 cup finely chopped parsley 1/4 cup finely chopped red onion 1/4 cup finely chopped sweet onion 1/4 cup finely minced Alaska Grown celery 1/4 cup finely minced Alaska Grown celery (about 1 stalk) 1/4 cup finely sliced basil or mint leaves endend 1/4 cup fish stock (or water) endend 1/4 cup flat leaf parsley, chopped 1/4 cup fresh chopped dill 1/4 cup fresh chopped dill or tarragon 1/4 cup fresh cilantro leaves 1/4 cup fresh cilantro, chopped 1/4 cup fresh dill or parsley, chopped 1/4 cup fresh grated Parmesan cheese 1/4 cup fresh lemon juice 1/4 cup fresh lime juice 1/4 cup fresh mint or parsley, chopped 1/4 cup fresh orange juice 1/4 cup fresh parsley or basil, chopped 1/4 cup fresh parsley or cilantro, chopped 1/4 cup freshly squeezed lime juice 1/4 cup Fum Blanc 1/4 cup furikake (shredded nori and seasonings), if desired 1/4 cup ghee (clarified butter) 1/4 cup gluten-free soy sauce 1/4 cup gochujang (fermented Korean red pepper paste) 1/4 cup golden raisins 1/4 cup grated cucumber (squeeze dry) 1/4 cup Greek seasoning mixture, prepared 1/4 cup green onion, roughly chopped 1/4 cup green onion, sliced 1/4 cup ground cumin 1/4 cup heavy cream 1/4 cup heavy whipping cream 1/4 cup hoisin sauce 1/4 cup honey 1/4 cup honey endend 1/4 cup Italian parsley, finely chopped 1/4 cup Italian-style bread crumbs 1/4 cup kosher salt 1/4 cup lemon juice 1/4 cup light mayonnaise 1/4 cup lime juice, fresh 1/4 cup Lime, juiced (2 medium) 1/4 cup low-fat Greek-style plain yogurt or light sour cream 1/4 cup low-sodium soy sauce 1/4 cup mayonnaise 1/4 cup melted butter 1/4 cup milk 1/4 cup minced fresh lemongrass 1/4 cup minced lemongrass 1/4 cup minced red onion 1/4 cup minced shallot (or 1/3 cup minced onion) 1/4 cup miso paste 1/4 cup molasses 1/4 cup Oil, olive 1/4 cup olive oil 1/4 cup olive oil, divided 1/4 cup orange juice 1/4 cup packed brown sugar 1/4 cup parmesan reggiano 1/4 cup parsley, chopped 1/4 cup Parsley, fresh, leaves 1/4 cup parsley, fresh, roughly chopped 1/4 cup Parsley, leaves 1/4 cup peanut oil 1/4 cup pickled ginger, chopped, optional garnish 1/4 cup pitted imported olives, such as Kalamata 1/4 cup pomegranate seeds (optional) 1/4 cup ponzu 1/4 cup prepared hickory-smoked barbecue sauce 1/4 cup red bell pepper, finely diced 1/4 cup red wine (Cabernet or Pinot Noir) 1/4 cup red wine endend 1/4 cup red wine vinegar 1/4 cup rice vinegar 1/4 cup rice wine vinegar 1/4 cup rosemary, dried, lightly crushed 1/4 cup Scallions, cut 1/4 cup scallions, minced 1/4 cup seasoned bread crumbs 1/4 cup seasoned dry bread crumbs 1/4 cup seasoned rice vinegar 1/4 cup sesame seeds, toasted 1/4 cup shallots, minced 1/4 cup shredded Parmesan cheese 1/4 cup shredded Parmesan cheese (if cheese is not provided in kit) 1/4 cup sliced cashews or almonds 1/4 cup sliced green onions 1/4 cup sliced shallot 1/4 cup slivered red onion 1/4 cup small-curd nonfat cottage cheese 1/4 cup snipped cilantro leaves 1/4 cup sour cream 1/4 cup soy sauce 1/4 cup sugar 1/4 cup sushi dipping sauce or soy sauce 1/4 cup sweet pickle relish 1/4 cup Tarragon leaves, fresh 1/4 cup tarragon or white wine vinegar 1/4 cup Thai sweet chili sauce 1/4 cup thick barbecue sauce 1/4 cup thinly sliced green onions 1/4 cup thinly sliced green onions or chives 1/4 cup toasted almond slices 1/4 cup toasted cashews endend 1/4 cup toasted chopped peanuts, if desired 1/4 cup toasted macadamia nuts, hazelnuts or almonds, chopped 1/4 cup toasted Pepitas (pumpkin seeds) 1/4 cup toasted sesame oil 1/4 cup tomatoes, diced 1/4 cup unsalted butter 1/4 cup unsalted butter, softened 1/4 cup vegetable oil 1/4 cup Vinegar, rice wine 1/4 cup water 1/4 cup white balsamic vinegar 1/4 cup white vinegar 1/4 cup white wine or chicken broth 1/4 cups Thai sweet chili sauce 1/4 cupseasoned rice vinegar 1/4 of an English cucumber, julienned 1/4 oz. cilantro, leaves only, chopped 1/4 oz. cilantro, leaves only, minced 1/4 red onion, diced 1/4 teaspoon allspice 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper, if desired 1/4 teaspoon celery salt 1/4 teaspoon celery seed 1/4 teaspoon chili flakes 1/4 teaspoon chili powder 1/4 teaspoon coarse ground pepper 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon crushed red pepper flakes (or use an Asian chili condiment) 1/4 teaspoon crushed red pepper flakes or dried sage leaves 1/4 teaspoon dried basil 1/4 teaspoon dried oregano 1/4 teaspoon dry mustard 1/4 teaspoon each celery seed and ground ginger 1/4 teaspoon each garlic powder, salt and pepper 1/4 teaspoon each salt and pepper 1/4 teaspoon fennel seeds 1/4 teaspoon fresh ground black pepper endend 1/4 teaspoon garlic powder 1/4 teaspoon ginger powder 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon kosher salt 1/4 teaspoon lemon pepper seasoning 1/4 teaspoon onion powder 1/4 teaspoon paprika 1/4 teaspoon pepper 1/4 teaspoon pepper, or to taste 1/4 teaspoon pequin chili ground (or 1/8 cayenne powder) 1/4 teaspoon red chili flakes 1/4 teaspoon red curry paste 1/4 teaspoon red pepper flakes 1/4 teaspoon saffron threads 1/4 teaspoon salt 1/4 teaspoon sea salt 1/4 teaspoon sea salt, or to taste 1/4 teaspoon smoked paprika 1/4 teaspoon sugar 1/4 teaspoon turmeric 1/4 teaspoon turmeric powder 1/4 teaspoon unsalted butter 1/4 teaspoon wasabi paste 1/4 teaspoon wasabi paste, or to taste 1/4 teaspoon white pepper 1/4 teaspoons saffron threads endend 1/4 thick, cooked to just tender, drained and dried 1/4 to 1/2 cup chopped red onion, to taste 1/4 to 1/2 cup cilantro leaves 1/4 to 1/2 cup each Thai basil leaves 1/4 to 1/2 teaspoon chili flakes, to taste 1/4 to 1/2 teaspoon crushed red chile flakes 1/4 to 1/2 teaspoon crushed red pepper flakes 1/4 to 1/2 teaspoon red pepper flakes 1/4 to 1/2 teaspoon salt, to taste 1/4 to 1/2 whole jalapeo pepper, chopped 1/4 to 1/3 cup hot Chinese-style or Dijon-style mustard, if desired 1/4 to 1/3 cup panko bread crumbs 1/4 to 1/3 cup walnuts, toasted and chopped 1/4 tsp. black pepper 1/4 tsp. cracked black pepper 1/4 tsp. oregano 1/4 tsp. pepper 1/4 tsp. salt 1/4cup cilantro, fresh, leaves only, chopped 1/4cup dry sherry 1/8 cup balsamic vinegar 1/8 cup green onion, cut thin 1/8 cup Limes, juiced (1 medium) 1/8 cup olive oil 1/8 teaspoon cayenne pepper 1/8 teaspoon curry powder 1/8 teaspoon each cinnamon and nutmeg 1/8 teaspoon ground cloves 1/8 teaspoon ground white pepper 1/8 teaspoon pepper 1/8 teaspoon saffron or 1/2 teaspoon turmeric 1/8 teaspoon white pepper 1/8 tsp. garlic, minced 1/8 tsp. white pepper, fine 10 1/2 lbs. Alaska Salmon fillets, cut in 24 pieces, 7 oz. ea. 10 Alaska Cod fillets (4-6 oz. portions) 10 Alaska Halibut fillets (4-6 oz. portions) 10 Alaska Pollock fillets (4-6 oz. portions) 10 Alaska Rockfish fillets (4-6 oz. portions) 10 Alaska Salmon fillets (4-6 oz. portions) 10 each pitted Nicoise olives, slivered, pits removed endend 10 flour tortillas, 10-inch size 10 focaccia rolls 10 garlic cloves, peeled and sliced lengthwise 10 ounces Alaska Dungeness crabmeat (cooked) 10 oz. (about 3 cups) four-cheese blend 10 oz. Alaska cod fillets, fresh, frozen or thawed 10 oz. cherry tomatoes, halved 10 oz. cranberries, dried 10 oz. fresh pizza dough 10 oz. Gruyere cheese, shredded 10 oz. ketchup 10 oz. marinara sauce, prepared 10 oz. red bell pepper, finely chopped 10 oz. white cheddar cheese, shredded 10 rice paper sheets, 8-inch size 10 scallions, cut in 1-inch pieces 10 to 12 Alaska Grown fresh mint leaves, divided 10 to 12 butter lettuce leaves, small romaine leaves or endive 10 to 12 oz. Alaska Surimi Seafood (Imitation Crab) 10 to 12 oz. fresh asparagus (sliced into 2-inch pieces) and/or peas, blanched 10 to 12 skewers (4 to 6-inches in length) 12 Alaska King crab legs 12 Alaska King Crab Legs, defrosted and cut at joints 12 Alaska Spot Prawns, peeled, tail on 12 asparagus spears, trimmed, blanched, cut in 2-inch pieces endend 12 cherry or grape tomatoes, halved endend 12 cup gingerroot, chopped 12 cup sake 12 cup tomato, finely chopped 12 cups chicken broth 12 cups clam juice 12 cups extra virgin olive oil 12 cups Saffron Arroz, warm (see recipe) 12 ea. cloves garlic, rough chop 12 ea. lemons, 4 sliced thin, 2 for juice 12 ea. Sandwich roll, toasted 12 hard-cooked eggs, halved 12 hardboiled eggs, chopped 12 hothouse cucumber, unpeeled 12 large Romaine, Butter or Iceberg lettuce leaves 12 large tortilla chips 12 leaves fresh tarragon 12 ounces Colorado Sauce (store-bought red chile sauce or red enchilada sauce) 12 ounces rice wine vinegar 12 ounces water 12 oz. (1 1/2 cups) Latin Citrus Vinaigrette (see recipe) 12 oz. (12 cups) mixed salad leaves 12 oz. (3 cups) carrots, shredded 12 oz. (3 cups) mozzarella cheese, shredded 12 oz. (4 cups) cornflake crumbs, amount divided 12 oz. (about 3-1/2 cups) small broccoli florets 12 oz. (about 7 cups) leftover French bread, cut into large cubes 12 oz. Alaska Salmon fillets, fresh, thawed or frozen 12 oz. Alaska Salmon, fresh, thawed or frozen 12 oz. Alaska Smoked Salmon (cold smoked/Lox), thinly sliced 12 oz. Alaska Surimi Seafood (Imitation Crab) 12 oz. Arugula 12 oz. baby bok choy, trimmed and halved lengthwise 12 oz. black pepper, ground 12 oz. blanched green or yellow beans, asparagus or zucchini, cooled slightly and cut into 2-inch pieces 12 oz. buttermilk Slaw Dressing 12 oz. Chinese chow mein noodles or linguine, 12 oz. clam juice 12 oz. corn, cooked 12 oz. enchilada sauce, prepared 12 oz. frozen corn 12 oz. mango, peeled and diced 12 oz. marinara sauce 12 oz. mayonnaise 12 oz. or 1 qt. iceberg lettuce, shredded 12 oz. orange juice concentrate 12 oz. red bell peppers, julienned fine 12 oz. red onions, sliced thin 12 oz. Remoulade Sauce, prepared 12 oz. salt, kosher 12 oz. sour cream 12 oz. tortilla chips, assorted colors 12 oz. whole wheat penne (or other pasta shapes) 12 oz. yellow bell peppers, julienned fine 12 slices (1/2-inch thick) narrow baguette 12 slices (about 2 whole) papaya, honeydew, or mango, skin removed 12 slices Avocado 12 small (4 to 6-inch) corn or flour tortillas 12 small (4 to 6-inch) corn tortillas, warmed* 12 small (4-inch) soft corn tortillas 12 Tbsp. olive oil 12 to 15 cups baby spinach, stems removed, or pea leaves 12 to 16 butter lettuce leaves 12 to 16 oz. Alaska Crabmeat (from 2 to 3 pounds Alaska King, Snow or Dungeness crab) 12 to 16 oz. Alaska Crabmeat (from 2 to 3 pounds of Alaska King, Snow or Dungeness crab) 12 to 16 oz. Alaska Surimi Seafood (Imitation Crab) 12 to 16 oz. fresh asparagus, trimmed and cut in 2-inch pieces 12 to 16 red (oak leaf or curly leaf) lettuce leaves 12 wooden skewers 14 cup fish sauce 14 Kalamata olives, cut in half 14 oz. (3 cups) frozen corn, thawed 14 oz. Alaska Sockeye Salmon, skin on 16 Alaska Halibut fillets, cut into 2 oz. portions, patted dry 16 Alaska Mussels, cleaned and beards removed 16 Alaska Weathervane Scallops 16 Alaska Weathervane Scallops, 10/20 ct., patted dry 16 bacon slices, fully cooked to pliable, not crisp 16 bacon slices, fully-cooked but not crisp 16 butter lettuce leaves 16 cherry tomatoes, halved 16 cippolini or pearl onions, trimmed and peeled 16 corn husks, dried 16 each Tomatoes, cherry, sliced 16 eggs, large, separated 16 fresh asparagus spears, peeled at the thick part of the stem, trimmed and blanched 16 hamburger buns, mini, split 16 large Alaska Weathervane Scallops, patted dry 16 lime, wedges 16 mini buns, about 2 to 2 1/2 inches in diameter 16 mini-hamburger buns, split 16 oz. fully-cooked udon noodles, kept warm 16 oz. green cabbage, julienned 16 oz. Mayonnaise 16 oz. olives 16 oz. oranges, peeled, segmented 16 pieces leaf lettuce, 3 inches each, washed and dried 16 ripe Alaska Grown strawberries, hulled and quartered 16 romaine or butter lettuce, small pieces 16 skewers, 4-6 inch 16 skewers, 6-inch ea. 16 slices sourdough crostini, 1/2 inch ea., sliced diagonally 16 small (3-inch) lettuce leaves 16 small (6 to 7-inch) white or yellow corn tortillas, warmed 16 small (6-inch) white corn and wheat blend tortillas, warmed 16 small leaves of lettuce, washed and dried 16 soft dinner rolls, approximately 3 in diameter ea. 16 wild Alaska Spot Prawns, peeled and deveined (reserve shells for Saffron Shrimp Stock) 18 large Alaska Scallops 18 oz. (3 cups) flour, all-purpose 18 oz. mixed field greens 1can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon 1large onion, peeled and chopped 1pound Alaska cod, sliced into 1 ounce pieces 1pound mixed fresh wild mushrooms such as chanterelles, oysters,and/or shiitakes 1pound shelled cooked Alaska Dungeness crabmeat 1pound Yukon Gold or other thin-skinned potatoes, peeled and cut into 1/2-inch dice 1Tablespoon butter 1Tablespoon Worcestershire 1teaspoon minced fresh thyme leaves 1thinly sliced avocado 2 (6 oz. each) Alaska Salmon fillets endend 2 (6-ounce cans) wild Alaska Sockeye Salmon (remove and discard any bones or skin) 2 1/2 cups + 2 Tbsp. water 2 1/2 cups bell pepper strips, roasted 2 1/2 cups extra virgin olive oil 2 1/2 lbs. Alaska Crab Meat 2 1/2 lbs. Alaska Pollock, cut into 5 oz. portions 2 1/2 lbs. Alaska Salmon fillets, 4 oz. strips, poached 2 1/2 lbs. Alaska Salmon, 8 ea. 5 oz. portions 2 1/2 lbs. Alaska Sole fillets, 5 oz. ea. 2 1/2 oz. breadcrumbs, unseasoned 2 1/2 oz. yellow mustard 2 1/2 Tbsp. basil, dried 2 1/2 to 2 3/4 lbs. Alaska Salmon, 2 1/2 tsp. Kosher salt 2 1/4 cups carrots, small dice 2 1/4 cups celery, small dice 2 1/4 cups red bell pepper, small dice 2 1/4 cups red onion, small dice 2 1/4 lbs. Alaska King Crab meat* 2 1/4 lbs. Alaska Pink Salmon,* cooked, flaked 2 1/4 lbs. avocado, diced 1/2 2 1/4 lbs. Napa cabbage, shredded 2 3.3 lb. pouches or 64 oz. cans* red or pink 2 3.3 lb. pouches or 64 oz. cans* red or pink Alaska 2 Alaska Cod fillets (4 to 6. oz each), fresh, thawed or frozen 2 Alaska cod fillets (6 oz. each) 2 Alaska Grown carrots, peeled, julienned 2 Alaska Grown eggs, lightly whisked 2 Alaska Grown leeks, washed and trimmed, reserving greens for stock, if desired 2 Alaska Grown radishes, plus green tops, if desired 2 Alaska Grown russet potatoes, peeled 2 Alaska grown turnips, peeled, julienned 2 Alaska salmon fillets (4 to 6 oz. each), fresh, thawed or frozen 2 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen 2 avocados, diced 2 avocados, halved, seeded, peeled, and thinly sliced, for serving 2 avocados, peeled and diced 2 avocados, peeled, pitted and each sliced into eighths 2 avocados, sliced into 12 slices 2 avocados, small dice 2 bay leaves 2 bell peppers, halved and seeded 2 bottles (8 oz. each) clam juice 2 bruised lemongrass stalks 2 bunches Alaska Grown kale about 8 cups 2 bunches Lacinato Kale, removed from stalk and coarsely chopped 2 bunches trimmed green onions, cut into 1-inch pieces 2 cans (12 oz. each) chicken stock 2 cans (14.5 oz. each) diced tomatoes in juice 2 cans (14.5 oz. each) fat-free chicken broth 2 cans (14.5 oz. each) fat-free chicken or beef broth 2 cans (15 oz. each) black beans, drained and rinsed 2 cans (15 oz. each) corn, drained 2 cans (15 to 16 oz. each) cannellini beans, rinsed and drained 2 cans (28 oz. each) diced tomatoes 2 cans (6 oz.) small pitted black olives, halved 2 cans (7.5 oz. each) or 1 can (14 oz.) wild Alaska sockeye salmon, deveined with skin and bones removed 2 carrots, julienned 2 carrots, peeled and sliced diagonally, about 11/2 cups 2 celery ribs, sliced diagonally 2 celery ribs, thinly sliced 2 chipotle peppers canned in adobo sauce, rinsed, seeded and finely diced 2 cloves fresh chopped garlic 2 cloves garlic 2 cloves garlic, crushed 2 cloves garlic, minced 2 corn tortillas, cut in 1/4 inch strips 2 cup Potatoes, red, sliced 2 cups (8 ounces) coarsely grated cheddar cheese 2 cups (8 oz.) frozen hash brown potatoes with peppers and onions (OBrien style) 2 cups (about 8 oz.) fully cooked rice noodles 2 cups acacia honey 2 cups Alaska Grown green beans, trimmed and cut into bite-size pieces (about 8 oz.) 2 cups arugula or spinach leaves 2 cups baked beans, prepared 2 cups basil pesto, prepared 2 Cups BBQ Sauce, prepared 2 cups bean sprouts 2 cups canola oil 2 cups catsup 2 cups chicken broth 2 cups chopped onions 2 cups chopped vine-ripe tomatoes (about 2 medium tomatoes) 2 cups cilantro leaves, chopped 2 cups Cilantro sprigs endend 2 cups cold water endend 2 cups cooked quinoa, cooled to room temperature 2 cups cooked sushi rice/brown rice (or other cooked grain), kept warm 2 cups cooked tri-colored quinoa (1/2 cup dry uncooked quinoa) 2 cups couscous 2 cups crosscut-sliced bok choy 2 cups Croutons, whole wheat toasted baguettes 2 cups cucumber, 1/2-inch dice 2 cups cucumber, seeded and chopped 2 cups cucumbers, medium, seeded and finely chopped 2 cups diagonally-sliced fresh or frozen carrots 2 cups dried orzo pasta 2 cups dry couscous 2 cups dry white wine 2 cups Eggplant, Japanese, cubed 2 cups fat-free chicken or vegetable broth 2 cups finely diced fresh bell peppers (any color or combination) 2 cups finely shredded green cabbage endend 2 cups fresh stir-fry vegetables 2 cups grated Cheddar or Monterey Jack cheese, divided 2 cups grated Queso Oaxaca or Monterey Jack cheese 2 cups green onions, chopped 2 cups green onions, finely slivered 2 cups IQF frozen peas 2 cups jicama, julienned 2 cups macaroni and cheese, prepared 2 Cups Masa or A/P Flour 2 cups mayonnaise 2 cups milk 2 cups olive oil 2 cups packaged coleslaw mix 2 cups parmesan cheese, grated 2 cups peanut oil 2 cups pickled ginger 2 cups pickled Ginger-Wasabi Vinaigrette 2 cups plain yogurt 2 cups prepared quinoa (white or red) 2 cups red onion, chopped 2 cups red onions, sliced thin 2 cups semolina flour 2 cups shiitake mushrooms, sliced 13 thick 2 cups shredded four-cheese or Italian-style cheese blend 2 cups shredded lettuce 2 cups shredded Napa or Savoy cabbage 2 cups sliced leeks (about 4 whole), white and light green parts only 2 cups sliced mushrooms 2 cups Sofrito (see recipe) 2 cups sour cream or crme fraiche 2 cups sugarsnap peas, blanched and shocked, some halved lengthwise 2 cups tomatoes, medium, seeded and chopped 2 cups tomatoes, small dice 2 cups water 2 cups whiskey 2 cups white miso 2 cups yellow onion, diced 1/4 2 dashes hot pepper sauce 2 ea. bunch parsley 2 ea. Whole Alaska Sockeye Salmon, 7-8 lbs. 2 each Cilantro, fresh leaves 2 each Granny Smith apples, peeled, diced 2 each Lemon, halved along center 2 each Lemons, sliced 2 each Limes, juiced 2 each Squash, yellow, diced 2 each Squash, yellow, sliced 2 each Zucchini, green, diced 2 each Zucchini, green, sliced 2 ears fresh corn, shucked 2 egg whites 2 egg whites, beaten 2 egg yolks 2 eggs, extra large 2 eggs, large 2 fresh dill sprigs 2 garlic cloves 2 garlic cloves, chopped fine 2 garlic cloves, halved 2 garlic cloves, minced 2 garlic cloves, minced endend 2 garlic cloves, not peeled endend 2 garlic cloves, peeled 2 garlic cloves, thinly sliced endend 2 green onions, chopped 2 green onions, finely chopped 2 green onions, sliced 2 green onions, sliced (about 1/4 cup) 2 green onions, sliced diagonally 2 green onions, sliced in 1-inch pieces 2 green onions, thinly sliced 2 green onions, very thinly sliced 2 Habanero chiles, diced (with seeds and spines removed) 2 hard-cooked eggs, peeled and chopped 2 hard-cooked eggs, peeled and finely chopped 2 heads baby bok choi, thickly sliced 2 jalapeos or Serrano chiles, stemmed and thinly sliced 2 jalapeos or serrano chilies, stemmed and thinly sliced 2 jalapeos, stemmed, seeded, and finely diced 2 large Alaska Grown egg yolks 2 large avocados, seeded and sliced 2 large garlic cloves, peeled and very thinly sliced endend 2 large garlic cloves, thinly sliced 2 large sheets (18-inches wide) heavy duty aluminum foil 2 large, navel oranges, peeled, pithed and segmented 2 lb. 4 oz. avocados, peeled, seeded, diced 1/2 inch 2 lb. Alaska Grown celery root, peeled and diced, reserve leaves for garnish, stalks for stock 2 lb. onions, diced 2 lb. tomatoes, chopped 1/2 inch 2 lbs. (5 cups) long grain white rice 2 lbs. Alaska Cod, 8 ea. 4 oz. portions 2 lbs. Alaska Cod, cut into 4 oz. portions 2 lbs. Alaska Crab legs (King, Snow or Dungeness), thawed if necessary 2 lbs. Alaska Salmon fillets, 4 oz. each 2 lbs. Alaska Snow Crab 2 lbs. Alaska Sole fillets 2 lbs. Alaska Sole or Salmon fillets, 16 ea. 2 oz. portions 2 lbs. Alaska Surimi Seafood 2 lbs. Alaska Surimi Seafood, flaked 2 lbs. pasta shells, dried, medium 2 lbs. penne pasta, dried 2 leeks (white and light green part only), sliced 2 leeks, trimmed and chopped (about 2 cups) 2 lemons 2 lettuce cups 2 light Caesar salad kits (7 to 8 oz. each) 2 lime wedges 2 limes 2 limes, wedged 2 medium avocados endend 2 medium avocados OR 2 cups prepared guacamole 2 medium celery ribs, finely chopped (about 3/4 cup) 2 medium potatoes, diced 2 medium shallots, minced endend 2 medium tomatoes, each cut into 4 slices 2 medium tomatoes, thick-sliced 2 medium Yukon Gold, Finnish or Red Potatoes, peeled and chopped (about 2 cups) 2 navel oranges, peeled and segmented 2 nori (dried seaweed) sheets, each approximately 7 inches square 2 oz. (2 1/2 qts.) water, hot 2 oz. (about 1 cup) shredded parmesan cheese 2 oz. (about 1 cup) sliced shiitake or crimini mushrooms 2 oz. (about 1/4 cup) minced fresh garlic 2 oz. brie cheese, cut in small dices (rind as well) endend 2 oz. chopped crystallized ginger (or 1 teaspoon ground ginger powder plus 1 tablespoon sugar) 2 oz. cider vinegar 2 oz. cilantro sprigs, fresh 2 oz. cilantro, fresh, leaves and stems, washed and dried 2 oz. cranberries, frozen 2 oz. Enchilada BBQ Sauce 2 oz. fava beans or sugar snap peas 2 oz. fresh enoki mushrooms, optional 2 oz. fresh ginger, peeled and grated 2 oz. goat cheese, softened 2 oz. lime juice 2 oz. Mango Pico de Gallo 2 oz. mascarpone, softened 2 oz. olive oil 2 oz. pancetta or 1/4 cup crumbled bacon 2 oz. parsley stems, chopped 2 oz. rice vinegar 2 oz. romaine lettuce, shredded 2 oz. sliced mushrooms (about 1 cup) 2 oz. spiced lobster broth (see recipe) 2 oz. toasted almonds (about 3/4 cup slivered) 2 oz. yellow mustard 2 packaged flatbreads (approximately 4.5 x 11 each) 2 packages (5 to 6 oz. each) prepared romaine lettuce or mixed salad greens 2 packages (6 to 7 oz. each) fresh baby spinach 2 packages (8 oz. each) light cream cheese 2 packages (8 oz. each) risotto with mushrooms 2 papayas, sliced into 12 slices 2 plum tomatoes 2 poblano peppers, diced (about 2 cups) 2 pounds Alaska King Crab legs, frozen 2 pounds Alaska Pollock or Alaska Cod fillets, cut into bite-size pieces 2 pounds Alaska Salmon fillets or portions 2 pounds Alaska Snow Crab clusters, frozen 2 pounds fresh asparagus, trimmed 2 pounds of your favourite Alaska Seafood, to include Alaska Crab (King, Snow or Dungeness) and finfish such as Alaska Pollock, Salmon, 2 pounds russet potatoes, peeled and cut into large chunks* 2 pounds wild Alaska Halibut or Cod 2 pounds Wild Alaska Salmon fillets 2 qts Mesclun greens 2 qts. tomato sauce, prepared 2 quarts chicken stock 2 red bell peppers, large, quartered and roasted 2 red or green chili peppers, seeded and slivered 2 Roma tomatoes, sliced 2 round slices galangal or ginger (about 1/2-inch thick), peeled 2 shallots, large, minced 2 slices bacon, diced thick 2 slices French bread, sliced 2 small stalks lemon grass (2 oz.), light part only, halved lengthwise and bruised (crushed) 2 sprigs fresh thyme 2 sprigs Italian parsley 2 stalks celery, finely diced (about 1 cup) 2 stalks celery, small dice 2 star anise 2 Tablespoons (about 8 oz.) canola or grapeseed oil, divided 2 Tablespoons 1 oz. unsalted butter, melted 2 Tablespoons apple cider vinegar 2 Tablespoons Asian fish sauce 2 Tablespoons balsamic vinegar 2 Tablespoons basil, fresh, chiffonade 2 Tablespoons brown sugar 2 Tablespoons butter 2 Tablespoons butter endend 2 Tablespoons butter, melted 2 Tablespoons butter, softened 2 Tablespoons canned chipotle chiles in adobo sauce* 2 Tablespoons canned diced jalapeos or 1 small fresh jalapeo, seeded and diced 2 Tablespoons canned french-fried onions 2 Tablespoons canola oil 2 Tablespoons canola oil endend 2 Tablespoons capers, coarsely chopped 2 Tablespoons capers, drained 2 Tablespoons champagne vinegar 2 Tablespoons Champagne vinegar endend 2 Tablespoons Chardonnay 2 Tablespoons chicken stock 2 Tablespoons chili garlic sauce 2 Tablespoons chopped and toasted macadamia nuts or almonds 2 Tablespoons chopped chives 2 Tablespoons chopped chives or green onions, for garnish 2 Tablespoons chopped cilantro 2 Tablespoons chopped cilantro or parsley 2 Tablespoons chopped flat leaf parsley 2 Tablespoons chopped fresh basil 2 Tablespoons chopped fresh basil endend 2 Tablespoons chopped fresh chives 2 Tablespoons chopped fresh chives endend 2 Tablespoons chopped fresh cilantro 2 Tablespoons chopped fresh cilantro or parsley 2 Tablespoons chopped fresh dill fronds 2 Tablespoons chopped fresh herbs* 2 Tablespoons chopped fresh parsley 2 Tablespoons chopped fresh tarragon 2 Tablespoons chopped fresh thyme 2 Tablespoons chopped parsley 2 Tablespoons chopped red bell pepper 2 Tablespoons chopped Thai basil 2 Tablespoons cider vinegar 2 Tablespoons coarsely chopped Italian parsley 2 Tablespoons cornstarch 2 Tablespoons Dijon mustard 2 Tablespoons Dijon-style mustard 2 Tablespoons drained capers endend 2 Tablespoons dried bread crumbs 2 Tablespoons dried minced onion 2 Tablespoons dried regular or Italian bread crumbs 2 Tablespoons dry sherry 2 Tablespoons dry sherry, ifdesired 2 Tablespoons dry white wine 2 Tablespoons dry white wine or vegetable broth 2 Tablespoons each chopped parsley and lemon zest 2 Tablespoons each sesame oil and low sodium tamari sauce 2 Tablespoons extra-virgin olive oil 2 Tablespoons fat-free milk 2 Tablespoons finely chopped cilantro 2 Tablespoons finely chopped fresh fennel, if desired 2 Tablespoons finely chopped roasted red pepper 2 Tablespoons finely minced fresh garlic 2 Tablespoons finely minced fresh herbs such as chives, parsley or basil (or a combination of herbs) 2 Tablespoons finely minced shallots or green onions 2 Tablespoons flour 2 Tablespoons fresh basil, roughly chopped 2 Tablespoons fresh chopped basil OR 1 Tablespoon prepared pesto 2 Tablespoons fresh chopped chives or 2 stalks green onions, sliced 2 Tablespoons fresh chopped cilantro 2 Tablespoons fresh chopped dill (or 2 teaspoons dried dill weed) 2 Tablespoons fresh chopped garlic 2 Tablespoons fresh cilantro, finely chopped 2 Tablespoons fresh dill, roughly chopped 2 Tablespoons fresh finely chopped herbs (chives, dill, parsley) endend 2 Tablespoons fresh lemon juice 2 Tablespoons fresh lemon juice or dry white wine 2 Tablespoons fresh lemon zest 2 Tablespoons fresh lime juice 2 Tablespoons fresh minced cilantro 2 Tablespoons fresh oregano leaves, plus sprigs for garnish 2 Tablespoons fresh parsley, roughly chopped 2 Tablespoons fresh squeezed lemon juice 2 Tablespoons fresh thyme leaves 2 Tablespoons frozen orange juice concentrate 2 Tablespoons garlic, rough chopped 2 Tablespoons Garnacha vinegar 2 Tablespoons gochujang 2 Tablespoons gochujang Korean red pepper paste 2 Tablespoons granulated sugar 2 Tablespoons grapeseed or canola oil 2 Tablespoons grated ginger 2 Tablespoons green onions, roughly chopped 2 Tablespoons harissa paste 2 Tablespoons hoisin sauce 2 Tablespoons honey 2 Tablespoons honey endend 2 Tablespoons hot sauce, such as Tabasco 2 Tablespoons hot water 2 Tablespoons jalapeo, rough chopped 2 Tablespoons kosher salt 2 Tablespoons lemon zest 2 Tablespoons lemongrass (end part only), rough chopped 2 Tablespoons low sodium soy sauce 2 Tablespoons low-fat mayonnaise 2 Tablespoons marcona almonds, if desired 2 Tablespoons mayonnaise 2 Tablespoons melted butter 2 Tablespoons melted butter or extra-virgin olive oil 2 Tablespoons milk 2 Tablespoons minced fresh ginger 2 Tablespoons minced garlic 2 Tablespoons minced ginger 2 Tablespoons minced onion 2 Tablespoons minced red onion 2 Tablespoons minced shallot or red onion 2 Tablespoons minced shallots 2 Tablespoons minced Thai basil 2 Tablespoons mirin 2 Tablespoons of one of the following: fresh marjoram, Thai basil, basil, or oregano 2 Tablespoons of your favorite seafood seasoning 2 Tablespoons Old Bay or Creole seasoning 2 Tablespoons olive oil 2 Tablespoons olive oil endend 2 Tablespoons olive oil, divided 2 Tablespoons olive, canola, peanut or grapeseed oil 2 Tablespoons olive, canola, peanut or grapeseed oil, divided 2 Tablespoons orange juice 2 Tablespoons oyster sauce 2 Tablespoons packed brown sugar 2 Tablespoons palm sugar or brown sugar 2 Tablespoons parsley, chopped 2 Tablespoons peanut oil 2 Tablespoons peeled and chopped fresh ginger 2 Tablespoons plus 1 teaspoon jerk seasoning blend 2 Tablespoons ponzu (citrus seasoned dressing) 2 Tablespoons porcini mushroom powder* 2 Tablespoons prepared tapenade OR 1 can (4 oz.) pitted chopped black olives, drained 2 Tablespoons red wine vinegar 2 Tablespoons rice vinegar 2 Tablespoons rice wine or dry sherry 2 Tablespoons Riesling 2 Tablespoons seasoned rice vinegar 2 Tablespoons sesame seeds 2 Tablespoons shallots, rough chopped 2 Tablespoons sherry vinegar endend 2 Tablespoons sherry, if desired 2 Tablespoons sliced or chopped ginger 2 Tablespoons slivered red onion 2 Tablespoons sour cream 2 Tablespoons soy sauce 2 Tablespoons sriracha sauce (Thai chili sauce) 2 Tablespoons sugar 2 Tablespoons sweet pickle relish 2 Tablespoons Szechwan (hot) chili paste 2 Tablespoons teriyaki sauce or soy sauce 2 Tablespoons thinly sliced Alaska Grown green onion 2 Tablespoons thinly sliced bell pepper 2 Tablespoons toasted pine nuts 2 Tablespoons toasted sesame oil 2 Tablespoons toasted white sesame seeds 2 Tablespoons unsalted butter 2 Tablespoons unseasoned rice vinegar 2 Tablespoons vegetable oil 2 Tablespoons water 2 Tablespoons white miso paste 2 Tablespoons white wine vinegar or fresh lemon juice 2 Tablespoons whole achiote seeds (also known as annatto)* 2 Tablespoons whole or non-fat milk 2 Tablespoons yellow or white miso (fermented soybean paste) 2 TablespoonsPinot Grigio wine 2 Tbps Oil, olive-vegetable blend 2 Tbsp Curry, Madras Powder 2 Tbsp Mustard, Dijon 2 Tbsp Oil, blended olive-vegetable 2 Tbsp Oil, olive 2 Tbsp Oil, olive-vegetable Blend 2 Tbsp Oil, vegetable 2 Tbsp. + 2 tsp. basil, fresh, chiffonade 2 Tbsp. + 2 tsp. butter 2 Tbsp. + 2 tsp. olive oil 2 Tbsp. Asian toasted sesame oil 2 Tbsp. balsamic vinegar 2 Tbsp. black sesame seeds 2 Tbsp. butter 2 Tbsp. Cajun spice blend or mild chile powder 2 Tbsp. canola or olive oil 2 Tbsp. chile powder, dried 2 Tbsp. Chinese chile paste 2 tbsp. chopped fresh ginger 2 Tbsp. cilantro Aoli 2 Tbsp. cornstarch 2 Tbsp. Creole seasoning (or to taste) 2 Tbsp. dijon mustard 2 Tbsp. dijon-style mustard 2 Tbsp. extra virgin olive oil 2 Tbsp. fresh cilantro, chopped 2 Tbsp. fresh mint, chopped 2 Tbsp. garlic, finely minced 2 Tbsp. garlic, minced 2 Tbsp. ground cumin 2 Tbsp. honey 2 Tbsp. jalapeos, seeded, minced 2 Tbsp. Kosher salt 2 Tbsp. lemon juice 2 Tbsp. lemon juice, fresh 2 Tbsp. lemon zest, grated 2 tbsp. lime juice 2 Tbsp. lime juice, fresh 2 Tbsp. Mexican seasoning, prepared 2 Tbsp. milk 2 Tbsp. milk, whole 2 Tbsp. minced sweet pickled ginger with juice 2 Tbsp. oil 2 Tbsp. olive oil 2 tbsp. paprika 2 Tbsp. parsley, chopped 2 Tbsp. pesto, prepared 2 Tbsp. Pickled ginger juice 2 Tbsp. red bell peppers, diced 2 Tbsp. red wine vinegar 2 Tbsp. rice vinegar 2 tbsp. sesame oil 2 Tbsp. sesame seeds, toasted 2 Tbsp. sherry vinegar 2 tbsp. soy sauce 2 Tbsp. sugar 2 Tbsp. tandoori spice paste or curry powder 2 Tbsp. vegetable oil 2 Tbsp. vegetable or fish base 2 Tbsp. water 2 Tbsp. white sesame seeds 2 Tbsp. white wine vinegar 2 Tbsp. Worcestershire sauce (or to taste) 2 teaspoons (2 cloves) minced garlic 2 teaspoons Alaska pure sea salt, divided 2 teaspoons anchovy paste 2 teaspoons Asian fish sauce 2 teaspoons black sesame seeds (optional) 2 teaspoons brown sugar 2 teaspoons chili powder 2 teaspoons chipotle sauce 2 teaspoons chopped fresh thyme 2 teaspoons chopped garlic 2 teaspoons cilantro, finely chopped 2 teaspoons coarsely chopped thyme leaves 2 teaspoons Dijon mustard 2 teaspoons Dijon-style mustard 2 teaspoons dried Herbes de Provence 2 teaspoons dried oregano 2 teaspoons each fresh minced garlic and grated ginger root 2 teaspoons each grated orange and lime zest 2 teaspoons each lemon peel and chopped cilantro 2 teaspoons extra-virgin olive oil 2 teaspoons finely minced fresh ginger 2 teaspoons fish sauce 2 teaspoons fresh chopped dill or 1/2 teaspoon dried dill weed 2 teaspoons fresh chopped dill, thyme or tarragon 2 teaspoons fresh chopped garlic 2 teaspoons fresh grated ginger 2 teaspoons fresh grated ginger root* 2 teaspoons fresh lemon juice 2 teaspoons fresh lime juice 2 teaspoons fresh lime juice endend 2 teaspoons fresh minced garlic 2 teaspoons fresh OR 1/2 teaspoon dried grated orange peel 2 teaspoons gluten-free soy sauce 2 teaspoons grated lemon zest 2 teaspoons grated orange zest 2 teaspoons green curry paste 2 teaspoons ground cumin 2 teaspoons ground turmeric 2 teaspoons honey-Dijon mustard 2 teaspoons hot sauce 2 teaspoons Italian seasoning 2 teaspoons kosher salt 2 teaspoons lemon pepper seasoning 2 teaspoons lemon zest 2 teaspoons lightly toasted sesame seeds 2 teaspoons lime juice 2 teaspoons mesquite or Mexican seasoning 2 teaspoons minced and seeded serrano peppers 2 teaspoons minced fresh garlic 2 teaspoons minced garlic 2 teaspoons minced ginger 2 teaspoons minced red chile 2 teaspoons minced shallots 2 teaspoons olive oil 2 teaspoons orange juice 2 teaspoons paprika 2 teaspoons peanut oil 2 teaspoons peeled, finely grated fresh ginger 2 teaspoons pimenton (smoked Spanish paprika) 2 teaspoons red onion, finely diced 2 teaspoons salt 2 teaspoons sambal or sriracha 2 teaspoons sea salt 2 teaspoons seasoned rice vinegar 2 teaspoons Serrano pepper, finely diced 2 teaspoons sesame oil 2 teaspoons sichimi togarashi Japanese 7-spice mix 2 teaspoons smoked paprika 2 teaspoons smoked paprika (pimenton) 2 teaspoons taco or adobo seasoning 2 teaspoons toasted or black sesame seeds 2 teaspoons toasted sesame seeds 2 teaspoons unsalted butter 2 teaspoons vegetable oil 2 teaspoons wasabi 2 teaspoons wasabi paste 2 teaspoons whole allspice 2 teaspoons Worcestershire sauce 2 Thai chiles, halved lengthwise 2 Thai chili peppers, sliced into rounds 2 to 3 cups prepared chai tea 2 to 3 large, firm red tomatoes 2 to 3 lb. wild Alaska king crab 2 to 3 pounds Alaska Crab legs/clusters (King, Snow or Dungeness), thawed or frozen 2 to 3 pounds Alaska King Crab legs, frozen or thawed 2 to 3 sprigs parsley 2 to 3 sprigs thyme 2 to 3 Tablespoons chopped chives endend 2 to 3 Tablespoons creamy horseradish 2 to 3 Tablespoons fresh chopped cilantro 2 to 3 Tablespoons fresh lemon juice (about one lemon) 2 to 3 Tablespoons fresh lime juice 2 to 3 Tablespoons mango chutney 2 to 3 Tablespoons melted butter 2 to 3 Tablespoons olive oil 2 to 3 Tablespoons pured chipotle peppers in adobo sauce* 2 to 3 Tablespoons semolina flour 2 to 3 Tablespoons white vinegar 2 to 3 teaspoons Cafe Sol Seafood Grill Spice or favorite seafood spice blend 2 to 3 teaspoons Creole seasoning, or to taste 2 to 3 teaspoons garlic, finely minced 2 to 3 teaspoonsambal oelek (Asian chili sauce), to taste 2 to 3 Thai bird chiles or 1 serrano chile, chopped 2 to 4 lime wedges 2 to 4 teaspoons jerk seasoning rub (1/2 to 1 teaspoon per fillet, to taste) 2 tomatillos, sliced and quartered 2 tomatoes, diced 2 tomatoes, finely diced 2 tomatoes, sliced 2 tomatoes, small dice 2 tsp. black pepper 2 tsp. black pepper, freshly ground 2 tsp. Chinese five-spice powder 2 tsp. Cilantro, chopped 2 tsp. cumin, ground 2 tsp. dried oregano leaves 2 tsp. fresh ginger, grated 2 tsp. garlic, finely minced 2 tsp. garlic, minced 2 tsp. green onion tops, minced 2 tsp. ground chile powder 2 tsp. ground cumin 2 tsp. Italian seasoning 2 tsp. jalapeo pepper, finely chopped 2 tsp. jalapeos, minced 2 tsp. Kosher salt 2 tsp. kosher salt (or to taste) 2 tsp. parsley, dried 2 tsp. rice vinegar 2 tsp. saffron 2 tsp. salt 2 tsp. Sea salt 2 tsp. sesame oil 2 tsp. soy sauce 2 tsp. thyme leaves, coarsely chopped 2 tsp. thyme, fresh leaves 2 tsp. Worcestershire sauce 2 vegetable bouillon cubes 2 wild Alaska Dungeness Crabs, cooked, legs separated and cracked 2 zucchini, sliced 2-1/2 cups (20 oz.) hot water 2-1/2 cups canola or olive oil 2-1/2 cups fresh blackberries or substitute IQF frozen blackberries, defrosted 2-1/2 lb. Alaska Surimi Seafood 2-1/2 Tablespoons cumin seeds 2-1/2 Tablespoons finely minced shallots 2-1/2 to 3 cups cooked rice 2-1/2 to 3 cups extra virgin olive oil (enough to cover fish fillets) 2-inch piece of fresh ginger, peeled and cut in julienne strips 2/3 cup canned evaporated skim milk OR milk 2/3 cup canola or olive oil, divided 2/3 cup daikon radish peeled, sliced, then cut in half-moons 2/3 cup dry white wine (OR additional 1 cup chicken broth) 2/3 cup low-fat mayonnaise or salad dressing 2/3 cup mayonnaise endend 2/3 cup olive oil endend 2/3 cup roasted salted pistachios, shelled, 12 pc reserved 2/3 cup slivered fresh basil 2/3 cup sun-dried tomatoes in oil, sliced 2/3 cup warm water 2/3 cup water 2/3 cup white wine 2+ tsp. Chipotle Peppers in Adobo Sauce, 20 bamboo skewers (6-inches in length) 20 each Skewers, Bamboo 6 20 Littleneck clams 20 oz. (3 1/2 cups) frozen corn kernels, thawed 20 oz. (4 cups) tomatoes, medium, seeded and 20 oz. (8 cups) eggplant, medium, cubed 1/2 20 oz. zucchini, diced 1/2 24 Alaska Halibut fillets, cut into 1 oz. nuggets 24 basil leaves, fresh 24 crisp lettuce cups iceberg, radicchio, 24 ea. 8 flour tortillas 24 ea. Alaska Scallops, 20/30 count 24 ea. French rolls, plain, 6 or4 baguettes, cut into 6 24 ea. prosciutto, sliced thin 24 each Onions, green 4-inch batons 24 fresh mozzarella cheese slices, 1/4 inch thick 24 hoagie rolls or submarine rolls, split 24 kalamata olives, coarsely chopped 24 oz. (3 cups) Spicy Rice Vinegar (see recipe) 24 oz. (4 cups) white navy beans, canned, rinsed 24 oz. Cape Cod Marinade 24 oz. IPA beer (or any beer) 24 oz. Vietnamese Marinade 24 Roma tomato slices, 1/4 inch thick (slice on bias) 24 Roma tomatoes, 1/4 inch sliced on the bias 24 sandwich rolls or brioche rolls, split 24 sesame buns or brioche rolls, split 24 slices avocado, thinly sliced 24 slices fresh Mozzarella cheese, 1/4 inch ea. 24 slices seedless cucumber, peeled/scored, sliced 1/8 inch 24 thin slices cucumber 24 wild Alaska spot prawns, peeled, rinsed, and cut in half lengthwise 28 oz. whole wheat shell pasta, cooked 2cloves garlic, peeled 2cups long-grain white rice 2Tablespoons fresh oregano leaves 3 1/2 oz. mild barbecue sauce 3 3/4 cups milk 3 3/4 lbs. (12 each) Alaska Halibut fillets,* 3 canned chipotle chiles, removed from the canning liquid endend 3 cans Cannellini beans, 15.5 oz. can 3 cloves garlic cloves, fresh, peeled 3 cloves garlic, finely minced 3 cloves garlic, grated 3 cloves garlic, minced 3 cloves garlic, thinly sliced 3 cups (8 ounces) shredded, high-quality Parmesan cheese 3 cups Alaska Grown greens, such as spinach, watercress or arugula 3 cups arugula 3 Cups Black Beans, canned, drained 3 cups bottled clam juice 3 cups Bulgur, cooked with fresh dill 3 cups celery, sliced 3 cups chicken or vegetable stock 3 cups chicken stock 3 cups coarsely chopped Alaska Grown mushrooms, preferably wild varieties like oyster, shiitake, porcino or Portobello 3 cups cooked brown rice 3 cups corn, cooked 3 cups cornmeal 3 cups fennel, sliced thin 3 cups fish stock 3 cups forbidden black rice, uncooked 3 cups fresh blanched (see method below) or thawed and drained frozen broccoli florets, 3 cups fresh chives, chopped 3 cups frozen peas, thawed 3 cups green onions, chopped 3 cups guacamole 3 cups half-and-half or whole milk 3 cups Jasmine or Basmati rice, cooked 3 cups Jasmine Rice, brown, cooked 3 cups leeks, julienned 3 cups lobster stock 3 cups loosely packed kale leaves 3 cups mayonnaise 3 cups milk 3 cups Millet, cooked 3 cups miso glaze see recipe 3 cups Pancake Ready Mix 3 cups Quinoa, cooked 3 cups red onion, sliced 1/4 3 cups red onions, sliced thin 3 cups rice vinegar 3 cups Rice, brown, cooked 3 cups roasted poblano chilies, peeled, seeded and chopped 3 cups shredded coleslaw mix 3 cups shredded lettuce 3 cups shredded Napa or Savoy cabbage 3 cups skim milk 3 cups small cherry tomatoes, cut in half, if large 3 cups Spring mix salad 3 cups Sushi Rice, brown, cooked 3 cups vinaigrette, prepared 3 cups water 3 cups water, cold 3 cups white wine 3 cups yellow onions, diced 3 each Limes, juiced 3 each Peppers, sweet bell, whole 3 egg yolks 3 eggs, beaten 3 English muffins, split 3 fl oz Lemon, juiced (3 medium) 3 garlic cloves 3 garlic cloves , smashed 3 garlic cloves, minced 3 garlic cloves, peeled and chopped 3 green onionssliced thinly 3 heads Iceberg lettuce 3 jalapeo chiles, stemmed and cut in half 3 large avocados, sliced 3 large eggs, beaten 3 large red onions, peeled, halved, and sliced from root to tip 3 large red onions, peeled, halved, sliced from root to tip 3 lb. Alaska Surimi Seafood, flaked or chunked 3 lb. butter, mesclun or baby lettuces 3 lb. mesclun or baby lettuces 3 lb. Monterey Jack cheese, shredded 3 lb. whole green beans, thawed or blanched 3 lbs. (4 ea.) puff pastry, frozen, thawed, 10 x 15 3 lbs. Alaska Pollock, 2 oz. ea. 1x2 inch strips 3 lbs. avocados, medium, skin and pit removed, 3 lbs. cabbage, shredded 3 lbs. fresh spinach or arugula 3 lbs. linguine or spaghetti, dried 3 lbs. new red potatoes, cooked and sliced 1/4 thick 3 lbs. new red potatoes, quartered, blanched, shocked 3 Lbs. or 6 Ea. 4 ozs. fillets Wild Alaska Cod OR Salmon 3 lbs. small red new potatoes, sliced 3 lbs. tomatoes, sliced 1/4 3 lemons, zested 3 limes, divided 3 limes, whole, 1/4-inch dice (rind on) 3 medium Yukon potatoes endend 3 Meyer lemons, divided 3 oz Sherry, dry 3 oz. (1/3 cup) pepper-flavored vodka 3 oz. (6 Tbsp.) fresh orange segments, chopped 3 oz. (6 Tbsp.) fresh-squeezed lemon juice 3 oz. (6 Tbsp.) vinaigrette, prepared 3 oz. brown sugar 3 oz. buttermilk Slaw 3 oz. carrot, shredded 3 oz. cranberry juice concentrate 3 oz. Cranberry-Orange Salad 3 oz. fresh cilantro leaves 3 oz. garlic, fresh 3 oz. mesclun mix 3 oz. onion, red, sliced thin 3 oz. Parmesan cheese, for garnish 3 oz. red onions, diced 3 oz. rice noodles, thin (mai fun) 3 oz. rock sugar or organic turbinad 3 oz. salted butter 3 oz. soft goat cheese 3 oz. softened cream cheese or crme fraiche 3 oz. sugar 3 oz. sugarcane juice or 2 oz. mirin (rice sweet cooking wine) 3 oz. tomato paste 3 oz. vegetable oil 3 ozs. Green Bell Pepper, grilled, sliced 3 ozs. Portabello Mushrooms, grilled, sliced 3 ozs. Red Bell Pepper, grilled, sliced 3 ozs. Red Onion, grilled, sliced 3 pints cherry tomatoes, grilled or roasted 3 pounds Alaska Black Cod fillets, skin removed 3 pounds Alaska Crab legs (King, Snow or Dungeness), thawed or frozen 3 pounds Alaska Grown red potatoes, diced 3 pounds Alaska Halibut fillets, skinned, cut into 8 portions 3 qts. milk 3 quarts water 3 sheets (18 x 20-inches each) aluminum foil 3 small bell peppers (red, green, orange, and/or yellow), seeded and finely diced 3 sprigs fresh parsley 3 stalks lemongrass (split) 3 Tablespoons balsamic vinegar 3 Tablespoons brown butter solids 3 Tablespoons butter 3 Tablespoons buttermilk endend 3 Tablespoons canola oil 3 Tablespoons canola oil, divided 3 Tablespoons catsup 3 Tablespoons chopped cilantro 3 tablespoons chopped fresh dill endend 3 Tablespoons cider vinegar 3 Tablespoons cucumber, finely chopped 3 Tablespoons Dijon mustard 3 Tablespoons each honey and rice wine vinegar 3 Tablespoons extra virgin olive oil 3 Tablespoons fish sauce 3 Tablespoons fresh lemon juice 3 Tablespoons fresh lime juice 3 Tablespoons fresh lime juice (about 1 lime) 3 Tablespoons fresh mint, rough chopped 3 Tablespoons fresh sour orange or lime juice 3 Tablespoons garam masala spice 3 Tablespoons garlic-and-herb bread crumbs 3 Tablespoons grapeseed or olive oil, divided 3 Tablespoons Greek yogurt, plain 3 Tablespoons hoisin sauce 3 Tablespoons Kosher or sea salt 3 Tablespoons lemon juice 3 Tablespoons light cream cheese or light sour cream 3 Tablespoons low-fat milk 3 Tablespoons melted butter 3 Tablespoons minced fresh garlic 3 Tablespoons olive oil 3 Tablespoons olive oil endend 3 tablespoons olive oil, divided 3 Tablespoons orange juice concentrate 3 Tablespoons peanut oil, divided 3 Tablespoons Ponzu (soy-citrus) sauce 3 Tablespoons pure maple syrup 3 Tablespoons red wine vinegar 3 Tablespoons reserved bacon drippings or olive oil, divided 3 Tablespoons rice vinegar 3 Tablespoons rice wine vinegar 3 Tablespoons roughly chopped basil or parsley (or a combination) endend 3 Tablespoons sliced green onions 3 Tablespoons slivered mint leaves 3 Tablespoons softened butter 3 Tablespoons sugar 3 Tablespoons sun-dried tomatoes in oil, drained and chopped 3 Tablespoons Thai fish sauce 3 Tablespoons toasted sesame seeds, garnish 3 Tablespoons tomato paste 3 Tablespoons unsalted butter 3 Tablespoons unsalted butter, melted 3 Tablespoons vinegar 3 Tablespoons water 3 Tbsp Yogurt, nonfat Greek 3 tbsp. butter, melted 3 Tbsp. canola oil 3 Tbsp. canola or olive oil 3 Tbsp. chicken base 3 Tbsp. fresh lemon juice 3 Tbsp. garlic, minced 3 tbsp. ginger, minced 3 Tbsp. green onions, green part only, chopped 3 Tbsp. lemon juice 3 Tbsp. lime juice, fresh 3 Tbsp. mayonnaise 3 Tbsp. oil 3 Tbsp. olive oil 3 Tbsp. oregano 3 tbsp. red wine vinegar 3 Tbsp. sesame seeds, toasted 3 Tbsp. soy sauce 3 tbsp. sugar 3 Tbsp. Thai sweet chili sauce 3 tbsp. unsalted butter 3 tbsp. water 3 to 4 English muffins, split 3 to 4 pounds Alaska Crab legs (King, Snow or Dungeness), thawed or frozen 3 to 4 thin slices Mozzarella cheese 3 tsp. garlic, minced 3 tsp. jalapeo, minced 3 vine-ripe tomatoes, chopped 3-1/2 lb. (about 6 cups) purchased foodservice Alfredo sauce 3-4 drops natural hickory liquid smoke 3-4 Tbsp. canola or olive oil 3/4 cup (3 oz.) instant polenta, divided 3/4 cup (3 oz.) shredded Mexican cheese blend 3/4 cup (6 oz.) Mexican-style sour cream (Mexican crema) 3/4 cup (approx.) canola oil 3/4 cup (approx.) water 3/4 cup Alaska Grown fresh basil, roughly chopped 3/4 cup blend of fresh Thai basil, mint leaves and 3/4 cup bottled favorite oil and vinegar salad dressing 3/4 cup breadcrumbs 3/4 cup canola oil 3/4 cup capers, minced 3/4 cup caramelized, sliced onions 3/4 cup chicken stock 3/4 cup chopped fresh cilantro, divided 3/4 cup chopped Italian parsley, divided 3/4 cup chopped onion 3/4 cup chorizo sausage, casing removed, sauted 3/4 Cup Cilantro, chopped 3/4 cup cilantro, fresh, chopped 3/4 cup daikon radish sprouts, Enoki mushrooms, shredded lettuce or carrots 3/4 cup diced red or green bell pepper 3/4 cup dried blueberries 3/4 cup dry red or white wine (depending on color desired) 3/4 cup dry white wine or vermouth 3/4 cup extra virgin olive oil 3/4 cup finely diced red onion 3/4 cup finely-diced tomato 3/4 cup fresh basil, julienned 3/4 cup fresh cilantro, chopped 3/4 cup frozen corn kernels, thawed 3/4 cup frozen peas, defrosted 3/4 cup ginger, julienned 3/4 cup ginger, minced 3/4 cup green olives, pimento stuffed, sliced 3/4 cup green onion, sliced 1/4 3/4 cup green onions, chopped 3/4 cup green onions, minced 3/4 cup low-fat plain yogurt 3/4 cup low-fat sour cream 3/4 cup mayonnaise 3/4 cup medium stuffed Spanish olives, halved crosswise 3/4 cup milk 3/4 cup olive oil 3/4 cup pancetta, cubed OR thick-sliced bacon, cut in 1-inch pieces (about 4 oz.) 3/4 cup panko (Japanese bread crumbs) or fresh bread crumbs 3/4 cup panko, toasted 3/4 cup parmesan cheese, grated 3/4 cup poblano chilies, roasted, peeled, seeded, diced 1/4 3/4 cup quinoa 3/4 cup regular or low-fat mayonnaise 3/4 cup rich chicken, fish or vegetable stock 3/4 cup sesame seeds, toasted 3/4 cup shredded Napa cabbage 3/4 cup shredded pepper jack cheese 3/4 cup sliced green onions 3/4 cup sour cream 3/4 cup soy sauce 3/4 cup sugar 3/4 cup sweet pickle relish 3/4 cup tempura (dry batter) 3/4 cup thin cucumber slices, marinated in rice vinegar 3/4 cup tomatoes, small dice 3/4 cup very thinly sliced white onion 3/4 cup water 3/4 cup white wine 3/4 lb. red pepper, diced 3/4 lb. zucchini, diced 3/4 oz. slices 3/4 pound deli-purchased Spinach and Artichoke Dip, Artichoke Jalapeo Dip or a combination of both 3/4 teaspoon baking powder 3/4 teaspoon kosher salt 3/4 teaspoon salt 3/4 teaspoon wasabi paste 3/4 to 1 cup regular or low-fat mayonnaise 3/4 to 1 cup sugar, to taste 3/4 tsp Salt, kosher 3/4 tsp. black pepper 3/4 tsp. cracked black pepper 3/4 tsp. pepper 3/4 tsp. salt 30 oz. Alaska Crab Meat 32 corn tortillas, 4-inch ea. 32 oz. cream sauce with herbs 32 pieces artisan bread, cut into 3-inch squares, 32 snow peas, julienned 34 cup grapeseed oil 34 cup white wine vinegar 36 baguette slices, sliced 3/4 on the bias 36 wonton skins, 3 1/2 square, folded in half diagonally, 4 (12-inch square) pieces of heavy-duty aluminum foil endend 4 (4 to 6 oz. each) Alaska Halibut fillets endend 4 (5 to 6 oz. each) Alaska Salmon fillets endend 4 (5 to 6 oz. each) Alaska whitefish fillets (cod, pollock, sole or rockfish), fresh or frozen endend 4 (6 oz. each) Alaska Cod fillets endend 4 1/2 cups mayonnaise 4 1/2 cups tomatoes, 1/4 dice 4 1/2 cups tomatoes, concasse 1/2 4 1/2 lbs. Alaska Halibut fillets, diced 1/2 4 1/2 lbs. pencil asparagus, cut into 1/2 pieces, cooked until just 4 1/2 lbs. Remoulade Cabbage Slaw (see recipe) 4 1/2 oz. breadcrumbs, unseasoned, preferably Panko 4 1/2 oz. mayonnaise 4 1/2 oz. rice vinegar 4 1/2 oz. vegetable oil 4 1/2 Tbsp. cilantro, chopped 4 1/2 tsp. garlic, fresh, minced 4 1/2 tsp. lemon juice, fresh 4 6 oz. each Alaska King Salmon fillet portions, skin on 4 Alaska Black Cod fillets (6 oz. each) 4 Alaska Black Cod fillets (6 to 8 oz. each), fresh or thawed 4 Alaska Black Cod fillets (approx. 4 oz. each), fresh or thawed 4 Alaska Black Cod fillets approx. 6 oz. each 4 Alaska Black Cod fillets, fresh, thawed or frozen 4 Alaska Cod fillets (4 oz. each), fresh, thawed or frozen 4 Alaska Cod fillets (4 to 6 oz. each), fresh or thawed 4 Alaska Cod fillets (4 to 6 oz. each), fresh, thawed or frozen 4 Alaska Cod fillets (5 to 6 oz. each), fresh, thawed or frozen 4 Alaska Cod fillets (6 to 8 oz. each), fresh or thawed 4 Alaska Cod fillets (6 to 8 oz. each), fresh, thawed or frozen 4 Alaska Dungeness Crab clusters, frozen 4 Alaska Halibut fillets (4 to 6 oz. each), fresh or thawed 4 Alaska Halibut fillets (4 to 6 oz. each), fresh, thawed or frozen 4 Alaska Halibut fillets (5 to 6 oz. each), fresh, thawed or frozen 4 Alaska Halibut or Cod fillets (4-ounces each) 4 Alaska Halibut steaks or fillets (4 to 6 oz. each), fresh, thawed or 4 Alaska Halibut steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen 4 Alaska Pollock fillets (4 to 5 oz. each) 4 Alaska Pollock fillets (4 to 6 oz. each), fresh, thawed or frozen 4 Alaska Pollock fillets (6 oz. portions; fresh or thawed), each cut into 3 strips to fit lettuce leaves 4 Alaska Pollock fillets (6 to 8 oz. each), fresh, thawed or frozen 4 Alaska Rockfish fillets (4 to 6 ounces each), cut in half lengthwise 4 Alaska Rockfish fillets (5 to 6 oz. each), fresh, thawed or frozen 4 Alaska Rockfish fillets (about 4 to 8 oz. each), fresh, thawed or frozen 4 Alaska Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen 4 Alaska Salmon fillets (5 to 6 oz. each), fresh, thawed or frozen 4 Alaska Salmon fillets (6 oz. each), fresh or thawed 4 Alaska Salmon fillets (6 to 8 oz. each), fresh, thawed or frozen 4 Alaska Salmon or whitefish portions 4 to 6 oz. each, fresh, thawed or frozen 4 Alaska salmon portions (3 oz. each), skinless and pin bones removed 4 Alaska Salmon portions (4 oz. each), fresh, thawed or frozen 4 Alaska Salmon steaks (6 to 8 oz. each), fresh or thawed 4 Alaska Salmon steaks or fillets (4 to 6 oz. each) 4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, frozen or thawed 4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen 4 Alaska Salmon steaks or fillets (6 to 8 oz. each), fresh or thawed 4 Alaska Salmon steaks or fillets (6 to 8 oz. each), fresh, thawed or frozen 4 Alaska Seafood fillets (4 oz. each), fresh, thawed or frozen 4 Alaska Seafood portions (4 oz. each), fresh, thawed or frozen 4 Alaska Sockeye Salmon fillets, frozen 4 Alaska Sole fillets (3 to 4 ounces each) 4 Alaska Sole fillets (4 to 6 oz. each), fresh, thawed or frozen 4 Alaska Sole fillets (6 to 8 oz. each), fresh or thawed 4 anchovies, minced (optional) 4 bagel halves/rye bread slices or 8 pita chip rounds/crisp rye cracker 4 Bibb lettuce leaves or rice paper rounds (banh trang), rinsed under cold water 4 brioche hamburger buns, toasted 4 bunches watercress, ends trimmed; finely chopped in 4 cheese slices, if desired 4 ciabatta or hard sandwich rolls 4 cloves garlic, chopped 4 cloves garlic, chopped (about 1 Tablespoon) 4 cloves garlic, finely minced 4 cloves garlic, minced 4 cloves Garlic, sliced 4 cloves garlic, slivered 4 cups (3 ounces) lightly packed baby spinach leaves 4 cups Alaska Surimi Seafood 4 cups bacon, chopped, cooked crisp 4 cups basil leaves, chopped 4 cups Bean sprouts, soaked in cold water endend 4 cups Calrose medium-grain rice 4 cups cherry tomatoes, rinsed, stemmed, cut in half 4 cups chicken broth or stock 4 cups chicken, fish, or vegetable broth 4 cups cooked jasmine/brown rice OR stir-fry vegetables 4 cups cooked rice 4 cups escarole and shredded carrot salad blend 4 cups finely shredded Napa cabbage 4 cups Japanese short-grained rice, cooked 4 cups low sodium chicken, fish or vegetable broth 4 cups Ludvigs Marinara Sauce (see recipe) 4 cups mayonnaise 4 cups milk 4 cups mixed baby greens 4 cups Monterey Jack cheese, shredded 4 cups parsley, chopped 4 cups peanut oil, for frying 4 cups plum sauce 4 cups prepared quinoa (white or red) 4 cups Saffron Shrimp Stock (see recipe) 4 cups shredded lettuce 4 cups spring lettuce mix 4 cups tomatoes, medium, seeded and finely chopped 4 cups water 4 cups white rice, cooked 4 cups white wine 4 ea. corn tortillas, heated 4 ea. fennel bulbs, sliced thin 4 each Alaska cod fillets, skinless 3 oz. fillets 4 each Alaska cod, skinless 3oz fillets 4 each Alaska cod, skinless 4oz fillets 4 each Alaska halibut, skinless 4oz fillets 4 each Alaska pollock, skinless 4oz fillets 4 each Alaska rockfish, skinless 4oz fillets 4 each Alaska salmon, skinless 4oz fillets 4 each Alaska salmon, skinless, 4 oz. 4 each Alaska sole, 3oz-5 oz fillets 4 each Applewood smoked bacon strips, diced 4 each fingerling potatoes, boiled 4 each Garlic, bulbs 4 each Kale, leaves, shredded 4 each Nori, sheets 7x 8 4 each Parchment Sheets 10x14 4 each Pita, whole wheat, 4-inch, toasted 4 each Taco Shell, medium 5-inch 4 each Tomatoes, diced 4 each Tomatoes, quartered 4 each Tomatoes, vine-ripe 4 Each, Hamburger Bun, lightly toasted 4 ears of fresh corn (about 3 cups kernels) 4 eggs, large 4 Favorite burger buns 4 flour tortillas (10- to 12-inch), warmed 4 fresh wild Alaska rockfish fillets 5 to 6 oz. each 4 fully-baked mini pizza crusts (4 oz. each) 4 garlic cloves 4 garlic cloves, peeled and minced 4 green onions, cut in 3-inch pieces 4 green onions, thinly sliced 4 hamburger buns or rolls 4 Havarti cheese deli slices (approximately 2 oz. each) 4 kaffir lime leaves 4 large biscuits or toasted English muffins, split and kept warm 4 large croissants, each cut in half horizontally 4 large egg yolks 4 large eggs 4 large flour tortillas 4 large garlic cloves, minced 4 large hard-cooked eggs, quartered or sliced 4 large iceberg or Romaine lettuce leaves, torn or shredded 4 large lettuce or cabbage leaves, shredded 4 large pocketed pitas 4 large sweet potatoes, sliced lengthwise into wedges 4 large tomatoes, cut in wedges or slices 4 large tostada shells (7-oz. package) 4 lb. 8 oz. Alaska Popcorn Fish pieces, 4 lb. 8 oz. mini breaded Alaska Crab cakes, 4 lb. 8 oz. Napa cabbage, julienned fine 4 lb. 8 oz. red potatoes, cooked and quartered 4 lb. 8 oz. to 6 lb. Alaska Halibut fillet portions (3 to 4 oz. each) 4 lb. 8 oz. to 6 lb. battered Alaska Cod or Pollock pieces, 4 lb. 8 oz. to 6 lb. battered Alaska Halibut pieces, 4 lb. 8 oz. tomatoes, diced 1/2 inch 4 lb. tomatoes, vertically sliced 4 lbs. (20 cups) fresh or frozen stir-fry vegetables 4 lbs. (48 cups) romaine lettuce, rough chopped 4 lbs. Alaska Cod fillets, 4 to 5 oz. ea. 4 lbs. Alaska Codfillets, 4 to 5 oz. each 4 lbs. Alaska Halibut fillets, 4 to 5 oz. 4 lbs. Alaska Pollock fillet, cut in 1 pieces 4 lbs. Alaska Salmon fillets, 4 to 5 oz. ea. 4 leaves basil, torn 4 leaves butter or curly leaf lettuce 4 leaves flat parsley 4 leaves green or red leaf lettuce 4 leaves mint, torn 4 leaves of leaf lettuce 4 lime wedges 4 medium (8 to 9-inch) tortillas OR flatbreads 4 Meyer lemons, juiced endend 4 minutes. Remove from heat; set aside to cool. 4 onion rings, cooked 4 orchids optional garnish 4 ounces Broken Tooth Brewery Hefeweizen beer 4 oz. (1 cup) bell peppers, slivered 4 oz. (1 cup) black or Kalamata olives, pitted and sliced 4 oz. (6 Tbsp.) anchovy paste or canned 4 oz. (8 slices) bacon, diced 1/2 4 oz. (about 1 cup) fine julienne or shredded carrot 4 oz. Alaska Grown fennel, sliced thin 4 oz. Alaska King or Snow Crab meat endend 4 oz. Alaska Smoked Salmon, sliced or chunked 4 oz. Alaskan Snow Crab, pulled meat 4 oz. arugula 4 oz. asparagus (about 1-1/2 cups), trimmed and cut into 1- to 2-inch pieces 4 oz. baby carrots 4 oz. bottled or canned Piquillo peppers, drained and sliced 4 oz. Buffalo wing sauce, prepared 4 oz. carrot, julienne 4 oz. carrot, peeled and shredded 4 oz. Celery, chopped 4 oz. celery, sliced thin on bias 4 oz. cold salted butter, cut in cubes 4 oz. cucumber, julienne 4 oz. Cucumber, peeled, seeded and ?nely diced 4 oz. finely chopped cashews, toasted 4 oz. fresh spinach leaves, de-stemmed 4 oz. goat cheese, crumbled 4 oz. green cabbage, sliced 4 oz. Kalamata olives, pitted 4 oz. lime juice, fresh 4 oz. onion, minced 4 oz. pearl onions 4 oz. pickled ginger juice 4 oz. purple cabbage, sliced 4 oz. radishes, thinly sliced 4 oz. ratatouille 4 oz. red bell pepper, finely chopped 4 oz. red bell pepper, julienne 4 oz. red bell pepper, julienned 4 oz. regular or seasoned goat cheese, crumbled 4 oz. roasted Alaska Salmon 4 oz. shredded Monterey Jack cheese 4 oz. smashed ginger 4 oz. tequila 4 oz. vegetable oil 4 pc. baby bok choy whole 4 pints cherry tomatoes 4 pounds Alaska Crab legs (King, Snow or Dungeness), thawed or frozen 4 pounds Alaska Snow Crab clusters, frozen 4 red bell peppers OR 10 to 12 oz. bottled roasted red peppers 4 rice paper rounds (spring roll wrappers) 4 roma tomatoes 4 Roma tomatoes, cut in wedges 4 sandwich rolls, split 4 serrano chilies with seeds, stems removed, chopped 4 servings of blanched fresh vegetables optional 4 skinless Alaska Rockfish fillets (4 oz. each), fresh or thawed 4 skinless Alaska Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen 4 Slices Cheddar Cheese 4 slices crisped prosciutto 4 slices Italian bread, cut into bite-size pieces and toasted, OR 1-1/2 cups croutons 4 small (6-inch) flour or corn tortillas, lightly grilled 4 small (6-inch) flour tortillas 4 smashed garlic cloves 4 split English muffins or 8 slices sourdough bread, toasted or grilled 4 sprigs lemon thyme (or 1/2 teaspoon dried thyme) 4 stalks Alaska Grown celery, cut into small dice 4 strips of banana leaves optional garnish 4 Tablespoons butter 4 Tablespoons butter, divided 4 Tablespoons cooking oil (canola or grapeseed oil) 4 Tablespoons extra virgin olive oil, divided 4 Tablespoons fresh chopped herbs, such as flat-leaf parsley, dill and thyme 4 Tablespoons hoisin sauce 4 Tablespoons olive oil, divided 4 Tablespoons orange zest 4 Tablespoons unsalted butter, melted 4 Tablespoons unsalted butter, softened 4 Tbsp. capers, coarsely chopped 4 Tbsp. extra virgin olive oil 4 Tbsp. garlic, finely minced 4 tbsp. olive oil 4 Tbsp. unflavored gelatin 4 teaspoon prepared bbq spice 4 teaspoons pimenton (smoked paprika) 4 to 5 lb. live closed Alaska mussels in shell, washed and de-bearded 4 to 5 oz. Masa-dusted Alaska Pollock 4 to 5 sprigs each fresh mint and cilantro 4 to 6 Alaska Cod fillets (4 to 6 oz. each) 4 to 6 Alaska Halibut steaks or fillets (6 to 8 oz. each), fresh, thawed or frozen 4 to 6 dashes Tabasco sauce 4 to 6 lime wedges, for garnish 4 to 6 skinless Alaska Salmon fillets (4 to 6 oz. each), fresh or thawed 4 to 6 wooden skewers 4 tsp. balsamic vinegar 4 tsp. Italian seasoning 4 tsp. Kosher salt 4 tsp. Old Bay seasoning 4 tsp. paprika, smoked 4 tsp. sugar, dark brown 4 tsp. Vietnamese chili garlic sauce 4 white corn tortillas 4 whole Alaska Grown tomatoes 4 whole cooked Alaska Dungeness Crabs, fresh or thawed endend 4 whole wheat tortillas (8-inch)* 4 wild Alaska black cod portions 6 oz. each, preferably skinless 4 wild Alaska cod fillets (4 oz. each) 4 wild Alaska cod fillets (5 to 6 oz. each) 4 wild Alaska halibut fillets (4 oz. each) 4 wild Alaska halibut fillets (5 to 6 oz. each) 4 Wild Alaska Halibut fillets (6 oz. each) 4 Wild Alaska King Salmon fillets (5.5 oz. each), skin removed and reserved 4 wild Alaska salmon fillets (6 oz. each), about 3/4 inch thick overall 4 wild Alaska skinless salmon fillets (3 to 4 oz. each) , pin bones removed 40 oz. penne pasta, cooked 40 wonton wrappers 42 oz. (24 ea. or 5 cups) eggs, large, beaten or frozen 48 Alaska Weathervane Scallops, cleaned 48 avocado wedges 48 bacon slices, cooked 48 crusty country-style bread slices 48 tomato slices 4cloves garlic, peeled and chopped 4cups chicken broth 4ounces bacon (about 4 slices), chopped 5 cloves of garlic, minced 5 cups arugula 5 cups black beans, cooked 5 cups lettuce, shredded 5 cups pepper-jack cheese, shredded 5 cups red leaf lettuce, shredded 5 each Radishes, sliced 5 lb. (approx.) Alaska Salmon burgers, frozen (3.2 oz. each) 5 lb. 4 oz. breaded Alaska Crab cakes, frozen (3.5 oz. each) 5 medium or 3 cups sliced red onion 5 oz. (1 1/2 cups) Parmesan cheese, grated 5 oz. each 5 oz. Masa Harina 5 oz. rice vinegar 5 oz. water 5 oz. yellow corn meal 5 quarter-sized slices fresh ginger 5 Tablespoons olive oil 5 Tablespoons unsalted butter, divided 5 Tbsp. breadcrumbs 5 to 6 oz. baby spinach 5 to 6 oz. baby spinach leaves 5 tsp. dry mustard 5 tsp. garlic powder 5 tsp. onion powder 5 tsp. sugar 5 whole black peppercorns 50 spinach leaves, large 5Tablespoons lime juice 6 Alaska Black Cod fillets (approx. 4 oz. each), fresh or thawed 6 Alaska Black Cod fillets (approx. 7 oz. each) 6 black garlic cloves, peeled 6 cups (64 oz.) prepared Italian dressing 6 cups Alaska Grown baby kale, spinach, or arugula (or combination) 6 cups Alaska Surimi Seafood 6 cups artichokes, canned, 1/8 wedges 6 cups canned ripe olives, drained 6 cups canned whole tomatoes, drained 6 cups cherry tomatoes, halved 6 cups croutons, prepared 6 cups extra virgin olive oil 6 cups frozen petite peas 6 cups long grain rice 6 cups marinara sauce 6 cups mayonnaise 6 cups Napa cabbage, chopped 6 cups sake 6 cups sliced leeks (about 4 large), white and light green part only 6 cups spring salad mix, arugula or lettuce 6 cups white balsamic vinegar 6 ea. baby bok choy (4 to 5 oz.) 6 ea. carrots, peeled, cut thin on the bias 6 ea. green onions, thinly sliced 6 Ea. Lime, wedges 6 fresh Alaska Grown tomatoes substitute whole canned, if necessary 6 garlic cloves, chopped (about 2 Tbsp.) 6 green onions, minced 6 green onions, thinly sliced 6 green onions, trimmed and finely chopped (about 3/4 cup) 6 large (8 to 10-inch) flour tortillas 6 large (8-inch) flour tortillas 6 large flour tortillas, warmed 6 large tortillas (corn or flour) 6 large, unpeeled Russet potatoes (about 3 pounds total) 6 lb. Alaska Snow Crab cocktail claws, thawed 6 lb. iceberg lettuce, chopped 1 inch 6 lb. red, white and blue corn chips 6 lbs. Alaska Halibut fillets, cut in 24 pieces, 4 oz. ea. 6 lettuce leaves, torn in half 6 ounces bacon, diced 6 oz Alaska Sockeye Salmon 6 oz. (3 each) eggs, large 6 oz. (3/4 cup) fresh-squeezed orange juice 6 oz. (3/4 cup) green bell peppers, diced 1/2 6 oz. (3/4 cup) red bell peppers, diced 1/2 6 oz. (3/4 cup) yellow bell peppers, diced 1/2 6 oz. (6 cups) baby spinach, arugula or watercress, 6 oz. (about 2 cups) stemmed and sliced shiitake mushrooms 6 oz. + 3 oz. breadcrumbs, divided 6 oz. bacon, diced 6 oz. bean sprouts 6 oz. butter, divided endend 6 oz. buttermilk 6 oz. carrots, julienne 6 oz. cheddar cheese, low fat 6 oz. cheddar cheese, reduced fat, shredded 6 oz. crisp rice noodles 6 oz. fennel, shaved 6 oz. fish sauce 6 oz. green onions, slivered 6 oz. lime juice, fresh 6 oz. mayonnaise 6 oz. mild Italian sausage 6 oz. Napa cabbage, shredded 6 oz. pine Nut Breadcrumbs 6 oz. Remoulade Sauce, prepared 6 oz. Shitake or crimini mushrooms, halved 6 oz. small fresh whole mushrooms, halved 6 oz. smoked Alaska Salmon slices, cut into 12 bite-sized pieces 6 oz. smoked Alaska salmon, broken into pieces 6 oz. smoked salmon vodka* 6 oz. tomato, diced 6 oz. vegetable oil 6 red new potatoes, cooked and diced 6 short, blocky whole green or red bell peppers 6 slices (about 1 oz. each) or 1-1/2 cups shredded Cheddar, pepper-jack, or Swiss cheese 6 slices bacon, cooked and crumbled 6 slices white or whole wheat bread 6 small cloves garlic, uncut 6 sprigs flat-leaf parsley, minced 6 sprigs fresh cilantro, divided 6 Tablespoon cold butter, cut into small cubes 6 Tablespoons butter, divided 6 Tablespoons coarse-chopped cilantro 6 Tablespoons heavy cream 6 tablespoons smooth peanut butter 6 Tablespoons soy sauce 6 Tbsp. basil pesto, prepared 6 Tbsp. cilantro, finely chopped 6 Tbsp. cornstarch 6 Tbsp. Dijon-style mustard 6 Tbsp. fresh cilantro, chopped 6 Tbsp. lemon juice 6 Tbsp. lime juice, fresh 6 Tbsp. pesto, prepared 6 Tbsp. Pico De Gallo, prepared 6 tbsp. soy sauce 6 Tbsp. sugar 6 to 8 arbol chilies 6 to 8 cloves garlic, thinly sliced 6 to 8 garlic cloves, thinly sliced 6 to 8 oz. Alaska Smoked Salmon, chunked 6 to 8 quarts water or vegetable stock 6 to 8 slices (2 oz.) long thin slices of peeled fresh ginger 6 to 8 wild Alaska scallops 6 wooden skewers 60 oz. Alaska Salmon fillets, cut in 1-oz. 6Tablespoons plus 1 Tablespoon extra-virgin olive oil 7 cans (14.75 oz. each)* canned or pouched Alaska Salmon, 7 eggs 7 oz. green chiles, diced 7 Tablespoons olive oil, divided 72 ea. clams, steamers, scrubbed 72 fine julienne of nori (1-inch-long pieces) 72 tomato slices 72 tomato wedges 8 (6-inch) flour or corn tortillas 8 1/2 cups sherry or plain 8 Alaska Black Cod fillets approx. 6 oz. each, skin removed 8 Alaska Cod fillets, 3 oz. ea. 8 Alaska Cod fillets, 3 oz. ea., sauted and flaked 8 Alaska Pollock fillets, 4-5 oz. ea. 8 balls of pizza dough, prepared, 3 oz. ea. 8 Bibb or iceberg lettuce leaves, trimmed to form cup shape 8 cilantro sprigs 8 crisp taco shells 8 crusty rolls, cut in half, with a bit of soft center removed 8 cups 1-inch-diced hearty French bread 8 cups chopped romaine lettuce 8 cups spinach 8 cups water or low salt chicken broth 8 each Bread, whole wheat, thin sliced, toasted 8 each Croutons, whole wheat toasted baguettes 8 each green olives (cerignola or Lucques preferably), slivered, pits removed endend 8 each Swiss chard, leaves 8 eggs 8 eggs, beaten 8 flat tostada shells (6 to 7 inches each) 8 flour tortillas, 10-inch ea. 8 fresh sprigs Thyme 8 green onions, thinly sliced 8 large (10-inch) flour tortillas 8 large eggs 8 large eggs, beaten 8 large fresh whole basil leaves 8 large, thin lemon slices endend 8 leaves cilantro, chiffonade endend 8 leaves green leaf lettuce 8 leaves mint, chiffonade endend 8 leaves Thai basil, chiffonade endend 8 lettuce leaves (Romaine, Butter or iceberg) 8 Masa Harina or store-bought corn tortillas 8 medium (8 to 9-inch) flour tortillas 8 mini hamburger buns (or dinner rolls) about 2 to 2-1/2 inches in diameter, split 8 ounces dry, small shell pasta 8 ounces pequillo peppers (1-1/4 cups), cut in 1/2 strips 8 ounces spaghetti, uncooked 8 oz. (2 cups) Feta cheese, crumbled 8 oz. (2 cups) Parmesan cheese shavings 8 oz. (about 1-1/2 cups) frozen shelled edamame, defrosted 8 oz. (approx.) thinly sliced smoked Alaska Salmon 8 oz. Alaska Grown arugula 8 oz. Alaska Grown carrots about 2 to 3 carrots 8 oz. Alaska Smoked Salmon, chunked 8 oz. Alaska Smoked Salmon, flaked 8 oz. Alaska Smoked Salmon, sliced or chunked 8 oz. Alaska Surimi Seafood (Imitation Crab) 8 oz. Alaskan Sole, steamed 8 oz. artichoke hearts, diced 1/2 8 oz. baby greens 8 oz. bow tie or penne pasta, cooked, drained and cooled 8 oz. bulk chorizo or mild Italian sausage, broken into 1/2-inch pieces 8 oz. butter, softened 8 oz. canned coconut milk 8 oz. carrot, julienne 8 oz. carrot, small dice 8 oz. chopped Alaska Grown celery about 4 stalks 8 oz. clarified butter (see Note) 8 oz. doenjang (fermented Korean bean paste) 8 oz. dried egg fettuccini 8 oz. fennel seeds 8 oz. Fideo, angel hair or spaghetti pasta 8 oz. fresh morel mushrooms* endend 8 oz. fresh mozzarella cheese, cut into 8 slices 8 oz. kale, ribs removed and thinly sliced 8 oz. large wild Alaska snow crab meat pieces, shells discarded 8 oz. Monterey Jack or Mexican-style cheese, grated 8 oz. Napa cabbage 8 oz. Neufchtel or lowfat cream cheese, softened 8 oz. of Alaska Salmon fillets, cut in 1 x 3 pieces, 8 oz. olive oil 8 oz. onion, chopped 8 oz. pepper-jack cheese slices 8 oz. pistachios, coarsely ground 8 oz. Ranch dressing, prepared 8 oz. red bell pepper, julienned 8 oz. red bell pepper, pitted, diced 1/2 8 oz. red onion, 1/8 inch rings cut in half 8 oz. regular or light cream cheese, softened 8 oz. safflower oil 8 oz. shelled Alaska King Crab meat 8 oz. small fresh white button mushrooms, halved 8 oz. smoked Gouda or pepper jack cheese, shredded 8 oz. sundried tomatoes, minced 8 oz. tomato, chopped 8 oz. uncooked whole wheat rotini pasta 8 oz. unsalted butter, softened, cut into small cubes 8 oz. white onion, diced 1/2 8 oz. wild Alaska Black Cod tips, cut into 1-inch pieces 8 oz. yellow squash, small dice 8 pieces bell pepper quarters or onion slices 8 pita breads 8 pizzetta crusts, grilled 8 romaine lettuce leaves 8 saffron threads 8 sandwich buns, split 8 slices dense white bread, sandwich-sized 8 slices French bread 8 slices prosciutto, pan-roasted until crisp 8 slices whole-grain bread 8 slider buns, toasted 8 small (4-inch) corn tortillas 8 small (6 to 7-inch hard shell) white corn tortillas, heated 8 small (6 to 7-inch) flour tortillas, warmed 8 small (6 to 7-inch) tortillas, warmed 8 small (6 to 7-inch) whole wheat or multi-grain tortillas, warmed 8 small (6 to 7-inch) yellow corn tortillas, warmed 8 small (6-inch) corn tortillas 8 small (6-inch) corn tortillas, warmed 8 small (6-inch) tortillas 8 small corn tortillas 8 small fresh Alaska Grown cabbage leaves 8 small romaine or butter lettuce leaves 8 sprigs fresh thyme endend 8 Swiss chard leaves 8 Tablespoons (1 stick) salted butter, softened, cut into chunks 8 Tablespoons cream cheese 8 Tbsp. basil, fresh, chiffonade 8 Tbsp. Butter 8 to 10 oz. baby spinach leaves 8 to 10 wild Alaska scallops 8 to 12 corn tortillas, kept warm 8 tomato slices 8 yellow corn tortillas 8-16 romaine lettuce leaves 9 cups chicken stock 9 Cups Rice, prepared, warm 9 lbs. Alaska Cod fillets, cut in 24 pieces, 6 oz. ea., 9 lbs. Alaska Salmon fillets, cut in 24 pieces, 6 oz. ea., 96 hamburger pickle slices A few tiny sprigs of fresh rosemary, plus extra for garnish a pan. The method is very simple. Youll end up with enough sauce to serve 4 easily. about 1 oz. ea.* About 1/2 teaspoon plus 1 teaspoon salt About 30 Alaska Spot Prawn shells (reserve prawns for cioppino) Abundant Lemon, Bean Sprout and Exotic Herb Salad: endend Additional crme fraiche and chopped cilantro, for garnish Additional fresh herbs, for garnish Additional parsley for garnish, if desired Additional thyme sprigs and lemon wedges, for garnish, optional After 2 hours, rinse and drain kale. Stir together the rice flour mixture and remaining ingredients; mix thoroughly with kale. Place Alaska Canned Salmon 1 can (14.75 oz.) endend Alaska Canned Salmon, 4 cans (14.75 oz. ea.) endend Alaska Canned Salmon, drained 2 cans (14.75 oz. ea.) endend Alaska Canned Salmon, drained and flaked 2 cans (14.75 oz. ea.) endend Alaska Canned Salmon, drained and flaked 3 cans (14.75 oz. ea.) endend Alaska Canned Salmon, drained and flaked 4 cans (14.75 oz. ea.) endend Alaska Canned Salmon, endend Alaska Cod Cakes: Alaska Cod fillets, 4-5 oz. ea. 3-4 lbs. Alaska Cod fillets, cut into 1 oz. squares 3 lbs. Alaska Cod: Alaska Crab Cream Cheese Mixture: Alaska Crab: Alaska Grown beet sprouts, for garnish Alaska Grown watercress sprouts, if desired Alaska Halibut fillets, 4-5 oz. ea. 3-4 lbs. Alaska Halibut fingers, approximately 2 oz. ea. 3-4 lbs. Alaska Halibut: ALASKA KALE KIMCHI: Alaska Pollock fillets, 4-5 oz. ea. 3-4 lbs. Alaska Pollock: ALASKA ROCKFISH: Alaska Salmon Alaska Salmon Fillets: Alaska Salmon, chunked Alaska Salmon, drained Alaska smoked salmon, 4-5 oz. ea., 3-4 lbs., cut in finger slices Alaska Snow Crab: Alaska Sockeye salmon has a distinctive rich flavor and a deep red flesh color color that stays bright even when cooked. Although it is Alaska Sole fillets Alaska Sole fillets, 4-5 oz. ea. 3-4 lbs. Alaska Sole or Salmon: Alaska Sole: Alaska Surimi Salad: Alaska Surimi Seafood Salad: Allspice berries 5 ea. almonds Americana Sauce: anchovies, chopped and coarsely chopped and drained and jalapeo; turn once or twice until golden and crisp (if it burns, start over). Add turmeric and stir. Using a slotted spoon or spider, and scallops. Apple Jicama Salsa: Applesauce 1.5 cups endend Applewood Smoked Bacon, 2 cups endend Applewood Smoked Bacon, cooked and diced 2 cups endend Applewood Smoked Bacon, diced 3 cups endend Arugula 1 cup Arugula 4 oz. Asian Sauce: Asian Slaw: Asian-style Gremolata Assembly: Assorted breads for sandwiches (pita, wheat, sourdough, bagels, etc.) Assorted crackers or cut fresh vegetables, for dipping Author: Jeff Anderson, Executive Chef - Director Culinary Innovation Author: Rosanne Toroian, Food Editor Information Specialist, Schnuck Markets, Inc. Baby Bok Choy,separated into individual leaves with stems attached 24 Ea. baby greens for a healthy burst of flavor. Bacon Wrapped Alaska Scallops: Baja Sauce (see recipe below), for serving Balsamic Onions: Balsamic Vinaigrette: Balsamic vinegar, to taste Bamboo Shoots, chopped fine 1.5 cups endend Bamboo shoots, sliced 36 Ea. Banana leaf (2 to 2-1/2 ft. long, 10 to 12-inches wide), defrosted, if frozen Banana peppers, chopped 12 oz. Barnaise: basil for garnish Basil leaves for garnish Basil-Lemon Aioli*: Bay leaf 1 ea. Bay leaves 2 ea. BBQ Sauce 3 cups endend BEET: Bell Pepper, small dice 2 cups endend BEURRE BLANC SAUCE: Biscuits, split 12 each endend BLACK COD: BLACK GARLIC AIOLI: Black garlic, used in Asian cooking, is made of whole bulbs of garlic fermented over several weeks. The flavor is slightly sweet and Black pepper 1 tsp. Black pepper 2 tsp. Black pepper, fine, to taste Black pepper, fresh cracked, as needed Black Pepper, freshly ground 2 tsp. endend Black pepper, ground, to taste Black pepper, to taste Blackberry Agave Sauce: Blackened seasoning, to taste BLOODY MARY GRANITA: boiling water and reserved boneless, skinless Braised Red Onion: Braised Red Onions: Brioche bun 12 ea. Brittle: BROWN BUTTER CAPER SAUCE: Bruschetta Tomato Topping: brushed with olive oil butter or margarine BUTTER-POACHED ALASKA KING CRAB: Butter, salted 12+ Tbsp. Butter, softened 8 Tbsp. Buttermilk Slaw Dressing: Buttermilk Slaw: Cabbage Mix: Cabbage Radish Salad: Cabbage Slaw (recipe follows) Cabbage Slaw: Cajun Rmoulade: canned salmon, drained and chunked Cannellini Bean Marinade: Canola oil Canola Oil .25 cup endend Canola Oil .75 cup endend Canola Oil 3 Tbsp. Canola oil or nonstick cooking spray Canola oil spray, as needed Canola or olive oil spray, as needed Canola or vegetable oil, for sauting endend Cape Cod Marinade: Capers 3 oz. Capers for garnish Capers to garnish Capers, as needed Caramelized Onion, coarse chop 1 cup endend Caramelized Onions 3 cups endend Carrots, julienne .75 lb. endend Carrots, peeled, julienne 2 cups endend Cauliflower Cilantro Puree: Cayenne pepper 1 tsp. Cayenne pepper, to taste Cedar planks available in seafood section of supermarket with enough surface area for salmon Celery leaves, fresh,to garnish CELERY ROOT PURE: Celery Root Puree: Celery, 1/2 dice 4 oz. Celery, julienne 2 cups endend Chardonnay-Lemon-Herb Splash (recipe follows) Cheddar/Mozzarella Blend, shredded 12 cups endend Cheese Mixture: Cheese of Choice, 24 slices endend Cherry tomatoes on the vine Cherry tomatoes, halved 3 cups Cherry tomatoes, halved approximately 2 pints chicken broth Chicken Broth 12 Cups Chile flakes, to taste chiles. Its best served with Alaska Pollock, cod, halibut, scallops and crab. Chili paste 2 tsp. Chipotle Corn Puree: Chipotle Cream: Chipotle Honey Salsa (see recipe below), for serving Chipotle Tartar Sauce: Chipotle-seasoned sour cream or salsa, as needed Chives, finely chopped 1/4 cup chopped Chopped chives, if desired, for garnish Chopped parsley, as needed for garnish chopped up or crushed CHOWDER: Cilantro Crema (recipe follows) Cilantro Crme Fraiche: Cilantro Cumin Marinade: Cilantro Cumin Ranch Dressing: CILANTRO GINGER PESTO: Cilantro leaves, fresh 1 oz. Cilantro leaves, fresh 12 Tbsp. Cilantro sprigs Cilantro sprigs for garnish Cilantro sprigs, fresh, for garnish Cilantro sprigs, to garnish cilantro, chopped Cilantro, chopped 6 tsp. Cilantro, fresh 12 sprigs Cilantro, fresh, chopped .75 cup endend Cilantro, fresh, chopped .75 cups endend Cilantro, fresh, chopped fine .75 cup endend Cioppino Sauce CIOPPINO: Citrus Sauce: Classic Asian ingredients and flavors combine in this versatile sauce thats a perfect accompaniment for Alaska salmon, halibut, scallops, Classic ingredients from Indian cuisine season this slightly sweet, golden sauce, making it ideal to pair with Alaska Pollock, cod, crab Coarse black pepper, to taste Coating: Cocktail Sauce (prepared), as needed Coconut milk 16 oz. endend Cod Cakes: cod on top of onions. Brush cod with remaining oil and season evenly with salt and togarashi. Bake until cooked through, about 15 minutes. Cod, Halibut or Sole fresh, thawed or frozen Combine all ingredients in a medium bowl and toss gently, adding lime juice, salt, and pepper as needed. Combine all ingredients in a small bowl as season as needed. Allow to rest for 1/2 hour, refrigerated, for flavors to infuse. CONDIMENTS: CONFIT LEEKS: Consumer Brands, Safeway, Inc container in refrigerator at least 2 weeks. Substitute sweet rice flour and sugar with one large ripe pear and 1 tablespoon Alaska honey. cooked, cooled and flaked* cooked, drained and cooled Cooking spray Cooking spray, as needed Cooks tip: Rinsed and drained canned corn or canned black beans can be substituted for the chopped vegetables. Corn Avocado Salsa: Corn Dog Batter: Corn Relish (recipe follows) Corn Tortillas: Cornmeal, yellow 16 oz. Cornstarch as needed Cornstarch mixture: Cornstarch slurry as needed Cotija cheese, optional couscous crab and black cod. Crab Claw Dressing: Crab: Crackers for serving Crackers or French bread rounds Crackers, for serving, if desired Cranberry Vinaigrette: Cranberry-Orange Salad: Cream Cheese Schmear Cream cheese, at room temperature 8 oz. Cream Cheese, cut into 1/4 cubes 8 oz. endend Creamy Garlic-Lime Slaw: Crema or sour cream, for serving Crema: Crispy Alaska Cod: Crispy Fried Onions .75 cups endend Crpes: Crunchy Garlic Herb Bread Crumbs Crunchy Peanut and Green Onion Topping: Crust: Crusty bread, for serving Crystallized ginger 4 oz. endend Cucumber Citrus Salsa (recipe follows) CUCUMBER YOGURT: Cucumber-Dill Sour Cream Sauce Cucumber-Dill Sour Cream Sauce (recipe follows) Cucumber, julienne 2 cups endend Cumin Tartar Sauce: cup each of garlic, green onions and ginger. Cook an additional 1 minute until garlic begins to brown slightly. Deglaze the pan by stirring Curly endive 6 oz. Curly Endive Salad currants cut into 1-inch pieces Dash of cinnamon Dash of Fresh ground black pepper Dash of Tabasco or pinch of black pepper Deli roll 12 ea. Dijon Tartar Sauce: Dill or parsley sprigs for garnish Dill sprigs to garnish Dill-Cucumber Dressing endend Dill, chopped 3/4 cup Dill, fresh, chopped 2 Tbsp. Dill, fresh, minced 2 Tbsp. endend Dipping Sauce: Directions endend Discover the flavors of North Africa in this zesty sauce made with fiery-hot harissa, a traditional seasoning for couscous. If harissa is drained drained (reserve liquid) drained and chunked drained and chunked or 6 lb. 8 oz. leftover grilled fresh drained and flaked 1 can (14.75 oz.) endend drained and flaked endend Dressing (if desired, for salad): Dressing: Drop of chili oil Dry Sugar Rub: Dry white wine 2 cups edible flowers and fresh herbs for garnish egg product, thawed Egg wash, as needed Egg Wash: Eggs 12 each endend Eggs 8 each endend Eggs, beaten 3 each endend Eggs, beaten 4 ea. Eggs, beaten 6 each endend Enchilada BBQ Sauce: English cucumber, sliced in 1/2 moons 2 oz. Extra Virgin Olive Oil 4 Tbsp. endend Extra virgin olive oil, as needed Extra virgin olive oil, for drizzling Favorite hot sauce, if desired FENNEL ORANGE SALAD: Fennel, shaved 6 cups Fiesta Spread: Fill large saut or fry pan to 1/2-inch depth with water; add crab legs and bring to boil; reduce heat, cover and simmer for 8 to 10 minutes Filling: Fine sea salt Fine sea salt, to taste Finely grated zest and juice of 1 large lemon Finely grated zest and juice of 1 lemon Fish Sauce 1 Tbsp. Fish sauce 1 tsp. endend Fish stock 4 cups Flatbread, 4-1/2x 11 12 each endend Flatbread: Flour .5 cup endend Flour 1 cup Flour 2 cups Focaccia square 4 x 5, warmed 12 ea. food processor for frozen crab or 3 to 4 minutes for thawed crab, until heated-through. Drain and serve with dipping sauce of choice. for garnish For Guacamole: For Lime Sour Cream: For Salsa: For Tacos: For the broth: For the fish: For the salad: Four pinches chive batonnets Fresh basil, to garnish Fresh bean sprouts, basil leaves, torn cilantro, for garnish, as desired Fresh chopped cilantro, as needed Fresh chopped flat-leaf parsley and dried chili flakes, for garnish Fresh chopped flat-leaf parsley, for garnish optional Fresh cilantro, roughly chopped for garnish endend Fresh cooked pasta or grilled bread, for serving Fresh dill, for garnish Fresh Ginger, sliced 2 ozs. Fresh ground black pepper, to taste endend Fresh ground nutmeg, to taste Fresh herb to garnish Fresh herbs, i.e. chervil, lemon thyme, parsley Fresh lime juice to taste fresh parsley Fresh-ground black pepper Freshly ground black pepper Freshly ground black pepper, as needed Freshly ground black pepper, to taste Freshly ground pepper Freshly ground white pepper, to taste endend Fried Alaska Halibut fried in a taco shape, drained frozen frozen (0.2 oz. each) frozen (1 oz. each) frozen (1 to 2 oz. each) frozen (1 to 2 oz. each) or Alaska Popcorn Fish pieces, frozen (1 to 3 oz. each) Frozen Spinach, chopped and drained 4 bags (1 lb. ea.) endend Fruit salsa, serve on the side Garlic powder 1 tsp. Garlic pure 1 tsp. Garlic, fresh, chopped 2 tsp. Garlic, fresh, minced 1 oz. Garlic, minced 3 Tbsp. Garlic, minced 4 Tbsp. Garlic, sliced 2 oz. Garnish: Garnish: Black sesame seeds and lime zest, as needed Garnish: lemon wedges Garnish: lemon wedges and fresh dill sprigs Garnish: Lime wedges Garnish: Minced fresh parsley or thinly sliced green onions Garnish: shaved or shredded high-quality Parmesan cheese Garnish: Sprigs of cilantro and lime wedges Garnishes, as desired: Alaska Grown red onion, Alaska Grown lettuce, pickles Garnishes, as desired: Chopped Alaska Grown romaine lettuce, sliced Alaska Grown radishes, sour cream, guacamole, salsa Garnishes: Garnishes: salsa, fat-free sour cream, sliced green onions Ginger pure 1 tsp. Ginger-Lime Dipping Suace: (Makes about 1 cup) Ginger, fresh, chopped 2 Tbsp. Ginger, julienne 2 oz. Glaze:: GOCHUJANG VINAIGRETTE: Grapeseed or avocado oil, as needed, for shallow frying Grapeseed or avocado oil, for shallow frying Grated cheese for sprinkling on top Grated Parmesan cheese and basil leaves, Greek Quinoa Salad: (yields: 4 1/2 cups) Greek Salad: Greek yogurt 16 oz. Green Bell Pepper, julienne .75 lb. endend Green Goddess Dressing: Green onion curls or cilantro (optional for garnish) green onions. GREENS AND ALASKA SNOW CRAB: Gremolata: Grilled Bread: Ground cayenne pepper, to taste Ground cinnamon, ground star anise and salt, to taste ground coriander Ground pepper mix (black, green, red Szechwan) 1 Tbsp. Gyro Seasoning Half of a red chili pepper, slivered (OR 1/2 cup red bell pepper slivers) Half of a small fresh pineapple, cut lengthwise Half of a small peeled celery root (about 1-1/2 cups), cut in 1/2-inch dices* Halibut: Hamburger Bun, split 12 each endend Hash Browns, thawed 2 lbs. endend Heavy-duty aluminum foil Heavy-duty aluminum foil (18-inches wide) Heirloom tomato, sliced 36 slices Herb Salad: High-heat cooking spray Hoagie roll 12 ea. Hoagie Roll, split 12 each endend Honey 2 Tbsp. Honey Barbecue Sauce Horseradish, prepared 2 oz. hot pepper sauce Hot sauce, to taste House Pickled Vegetables 12 oz. endend Ice cold water, as needed in 1/4 cup each of lime and soy sauce. Remove from heat; sprinkle on cilantro and serve. Repeat for remaining crab. INGREDIENTS Inspired by Louisianas Creole cooking traditions, this assertive mustard sauce is a winner with wild Alaska salmon, halibut, cod, crab and Inspired by the piquant sauce thats a staple in Mexican kitchens, this lively cream sauce gets its kick from creamed horseradish and Instant Basmati Rice: Into a hot wok or deep large saucepan, add 2 tablespoons oil and 1 quartered crab. Cook for one minute while tossing gently. Stir in 1/4 Jalapeno Lime Marinade: Jalapeo, red and green, thinly sliced 2 slices of each Jalapeos, red and green 2 oz. Jalapeos, sliced, to taste Jasmine rice, as needed Jicama Celery Slaw: JOHN ASHS SIMPLE PAN DEGLAZING SAUCE juice and salt to taste. Juice and zest of 1 lemon Juice and zest of 2 medium navel oranges (about 1 cup juice and 4 Tablespoons zest) Juice and zest of a lime Juice from 1 lime, fresh Juice of 1 lemon Juice of 1 lime Juice of 1 medium lime Juice of 1/2 orange Juice of 2 limes Juice of a lemon (about 1/3 cup) Juice of half a lime Juice of one lime, divided Jumble: KAFFIR LIME AND LEMONGRASS BROTH: Kale Pesto Sauce: Keffir lime leaves 8 ea. endend Ketchup 1.5 cups endend Kids Favorite Salmon Salad Spread: Kimchi, prepared, coarsely chopped 3 cups endend Kimchi, prepared, coarsely chopped, loosely packed 12 cups endend KIMCHI: King Crab KOREAN MISO: Kosher salt Kosher Salt 2 tsp. endend Kosher Salt 4 Tbsp. endend Kosher Salt 4 tsp. endend Kosher salt and black pepper, as needed Kosher salt and black pepper, to taste Kosher salt and cracked pepper, to taste Kosher salt and Fresh ground black pepper, to taste Kosher salt and Fresh ground pepper, to taste endend Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper endend Kosher salt and freshly ground black pepper, as needed Kosher salt and pepper Kosher salt cracked black pepper, to taste Kosher salt for seasoning Kosher salt or sea salt 1 Tbsp. Kosher salt, as needed Kosher salt, to taste Kosher salt, to taste endend Large pinch of saffron Latin Citrus Vinaigrette: lemon Lemon half Lemon juice Lemon juice .25 cup endend Lemon juice 2 oz. Lemon juice and lemon zest 1 Tbsp. ea. Lemon juice, fresh, as needed LEMON MASCARPONE GOAT CHEESE: Lemon pepper seasoning, to taste Lemon to taste LEMON VINAIGRETTE: Lemon Vinaigrette: endend Lemon wedge Lemon wedges Lemon wedges and sprigs of thyme, for garnish Lemon wedges and toasted sesame seeds, for garnish Lemon wedges, if desired Lemon zest Lemon zest 1 Tbsp. Lemon zest 1 tsp. Lemon zest 1/4 cup Lemon Zest 2 Tbsp. endend Lemon zest 4 oz. Lemon zest,to garnish Lemon-Caper Mayo: Lemon, juiced 2 ea. Lemongrass, minced 1 oz. endend Lettuce Cups: Lettuce Leaf, crisp 12 each endend Lettuce leaves Lettuce leaves, herbs, onion or citrus slices Lettuce or spinach leaves, if desired Lettuce, shredded 3 cups Lime Chipotle Vinaigrette: Lime juice 2 oz. endend Lime juice, to taste Lime Ponzu sauce 12 Tbsp. Lime Vinaigrette: Lime wedges Lime wedges, for serving Lime zest 1 Tbsp. endend Louie Sauce: LUDVIGS MARINARA SAUCE: Maggi Seasoning, to taste Makes 3 servings. Recipe may be doubled using 1 can (14.75 oz.) traditional pack Alaska salmon or 2 cans or pouches (6 to 7.1 oz. each) Makes about 3 cups (4 to 6 servings). Makes about 3/4 cup Maldon Sea Salt, if desired Mandarin orange segments 12 oz. Mandarin Orange Soy Sauce Mango Pico de Gallo: Mango Slaw: Maple Mango Slaw: Maple Syrup Mustard Marinade: Marjoram 4 Tbsp. Masa-dusted Alaska Pollock: Mashed White Beans (recipe follows), for serving Mayonnaise 1.5 cups endend Mayonnaise 16 oz. Meat Swapped: Pulled Pork Meunire Meyer Lemon Dressing: endend Milk 1 cup Mint leaves for garnish Mint, fresh, chopped 2 Tbsp. Miso Glaze: Mix sour cream, lemon juice and zest, and garlic. Stir in dill and cucumber; season with salt and pepper to taste. Refrigerate, covered, mixture in a clean sterilized glass or plastic container with a tight fitting lid. Cover and let sit at room temperature for 12 to 24 hours Mushroom Soup, canned 4 cans (10.75 oz. ea.) endend Mushrooms, fresh, sliced thin 2 cups endend MUSSELS: ngredients Nonstick cooking spray NOODLES AND VEGETABLES: not available, substitute 1 tablespoon pimenton (smoked Spanish paprika). Alaska Pollock, cod, halibut, salmon, crab and scallops are best Nutmeg, ground Oil (olive, canola or grapeseed) Oil endend Oil from making Spicy Turmeric Garlic Oil, for frying, as needed Old BaySeasoning 1 Tbsp. endend olive oil Olive oil 1 oz. Olive oil 12 oz. Olive oil 4 oz. Olive oil for drizzling Olive oil for grill Olive oil spray Olive oil spray, as needed Olive oil, as needed Olive oil, for brushing, as needed Olive oil, to taste one of the most abundant of the salmon species it is a small fish, averaging just 6 pounds. A whole Sockeye salmon side usually weighs 1.5 Onion, 1/4 dice 8 oz. Onion, chopped 8 oz. Onion, diced 2 cups endend Onion, small dice 2 cups endend Onions, julienne .75 lb. endend Optional Garnish or 1 ea. Whole Alaska King Salmon, 15-16 lbs. or 1 teaspoon each dried basil leaves and dried thyme leaves or 2 Tablespoons minced canned chipotle chiles in adobo sauce OR 4 heavy duty foil pieces, about double the length of each halibut piece OR 4 slices canned, drained pineapple rings, cut in half OR 8 to 10 oz. skinless, boneless salmon (canned or pouched), or battered Alaska Cod or Pollock pieces, or grilled, and seasoned OR other type of roasted, seeded, and skinned red pepper or red leaf or combination Orange juice concentrate 1 oz. Orange juice, fresh squeezed 6 oz. Orange zest 1 Tbsp. Orange zest to taste Orange-Avocado Salad: Oregano Crust: OVEN ROASTED TOMATOES: OYSTERS: paired with this sauce. Pan Spray endend Pan-fried Alaska Pollock PAN-SEARED SALMON FILLETS (optional): Pancake Mix 4 cups endend Panko Bread Crumbs 1 cup endend paprika Parchment paper Parsley leaves, fresh 1 cup Parsley sprigs, for garnish Pea Puree: Peanut oil 1 oz. endend Peanut oil for frying Peanut oil, as needed Peanut or canola oil, for frying Peas: pepper to taste. Pepper, fresh ground 1 tsp. endend Perfect for picnics and luncheons, this delightfully delicious sandwich puts a fresh twist on a family favorite. Pesto: Pickle relish 4 oz. PICKLED ALASKA GROWN BEETS: PICKLED ALASKA VEGETABLES: Pickled Carrot Cucumber Slaw: Pickled Ginger-Wasabi Vinaigrette: Pickled ginger, julienne, as needed Pickled Red Onions pieces (will yield about 48 oz. cooked) pinch cayenne Pinch crushed red pepper flakes endend Pinch dry mustard endend Pinch each salt and pepper Pinch Kosher salt Pinch of red pepper flakes Pinch of salt Pinch of sugar Pinch of white pepper Pine Nut Breadcrumbs: Pistachio Puree: Pita bread 24 halves Pizza Dough: Place garlic, egg yolks, soy sauce, salt and lime juice in a blender; pure until smooth. With motor running, very slowly drizzle in oil Plum-Chile Dressing: Poached Alaska Cod: Ponzu-citrus dressing 2 oz. portions each POTATO CRUSTED SALMON: pounds. Preheat oven to 400F. Toss together 2 tablespoons oil with onion slices; spread evenly across the bottom of an oven-proof dish. Place black Prepare kimchi, if possible, at least 5 days before serving. Recipe makes more than you will need, but kimchi will keep stored in airtight Prepared Pie Shell, 9 2 each endend Prepared salsa, as needed Preserved Lemon Sauce endend profile. Provenal Vegetables Vinaigrette: Puff pastry pungent. pured, prepared Radish slices, for serving Red Bell Pepper, julienne .75 lb. endend Red Bell Pepper, julienne 3 lbs. endend red chili flakes, to taste Red leaf lettuce Red onion, chopped Red Onion, julienne 1 cup endend Red onion, thinly sliced 16 oz. Red pepper flakes 1 tsp. Red pepper flakes, crushed 1 tsp. Red pepper flakes, to taste Red vinegar (available at Asian markets) drizzle Red wine vinegar 1 oz. Red wine vinegar 4 oz. Refreshing and tangy, these California Roll-inspired lettuce cups make an impressive appetizer. Remoulade Cabbage Slaw: remove garlic and jalapeo into a small bowl; set aside. Strain remaining oil through a sieve, discarding any solids; use strained oil for Remove kale leaves from stems, discarding stems. Rinse leaves and cut into 2-inch pieces. Place leaves in a large bowl; sprinkle with salt. Remove the skin and seed from the avocado and in a medium bowl, mash until smooth. Add remaining ingredients and mix well. Season with lime Reserved artichoke liquid (approximately 1/2 cup) RHUBARB CHUTNEY: Rice: Roasted Alaska Halibut: Roasted Alaska Pollock: endend Roasted Alaska Salmon: Roasted Poblano Salsa: Roasted Vegetable Ratatouille: Roasted vegetables: roasting vegetables and frying salmon cakes. Rolls: Romaine, shredded 12 oz. Rosemary 4 Tbsp. rough chopped Saffron Arroz: SAFFRON SHRIMP STOCK Sake 1 oz. Salad: SALMON BURGERS: SALMON CAKES: SALMON PHO BROTH: Salmon, drained Salmon, drained (reserve liquid) salmon, drained and chunked Salmon: Salsa or aioli, as needed Salsa, as needed for garnish Salsa, for serving Salt Salt 1 tsp. Salt 2 tsp. Salt and black pepper Salt and black pepper, to taste Salt and Black pepper, to taste endend Salt and crushed red pepper flakes, to taste Salt and Fresh ground black pepper, to taste Salt and Fresh ground pepper, to taste endend Salt and fresh-ground pepper, to taste Salt and freshly cracked pepper, to taste Salt and freshly ground black pepper Salt and freshly ground black pepper, as needed Salt and freshly ground black pepper, to taste salt and freshly ground pepper, as needed Salt and freshly ground pepper, to taste Salt and pepper salt and pepper, as needed Salt and pepper, to taste Salt and Pepper, to taste endend Salt and pepper, to tasteered, for 5 minutes. Salt Pepper Alaska Cod Salt, as needed Salt, as needed endend Salt, to taste Salt, to taste endend Salt/Pepper, to taste same way until the skin is bubbly and charred. Remove skin under cool running water and discard. Sauce: Scallions, chopped 3/4 cup Scallions, chopped 4 oz. Scallops: Sea salt Sea salt 1 Tbsp. Sea salt 1 tsp. Sea salt 2 Tbsp. Sea salt 2 tsp. Sea salt 4 tsp. Sea salt and black pepper, to taste Sea salt and cracked pepper, to taste Sea salt and Fresh ground black pepper, to taste Sea salt and Fresh ground pepper, to taste Sea salt and freshly cracked black pepper, to taste Sea salt and pepper, to taste Sea salt, as desired Sea salt, to taste Sea salt, to taste endend Seafood seasoning, to taste Seasoned Alaska Salmon: Seasoned rice vinegar, to taste endend Seasoned salt and fresh ground pepper, to taste SEASONING OR SPREAD OF CHOICE Serve with: Fresh Alaska Grown cabbage leaves; Maldon flake salt; Spicy Turmeric Garlic; Cucumber Yogurt endend Sesame bun, toasted 12 ea. Sesame Oil 1 Tbsp. Sesame Oil 2 Tbsp. endend Sesame oil 2 tsp. Sesame oil 3 tsp. Sesame Oil 4 Tbsp. endend Sesame oil, as needed for garnish Sesame oil, toasted drizzle Sesame Seeds .5 cup endend Sesame Seeds 4 Tbsp. endend Sesame seeds for garnish Sesame seeds, as needed for garnish Sesame seeds, toasted black and blonde 3/4 cup Sesame Snap Peas: Shallots, 1/4 dice 2 oz. Shallots, minced 2 oz. endend Shaved Fennel-Herb Salad sheets Shitake Mushrooms 12 Ea. Shoyu Tarragon Sauce: Shredded green cabbage, for serving skinless, boneless canned salmon, drained and chunked skinless, boneless salmon Slaw: sliced 1/2 Sliders Slow Cooked Wild Alaska King Salmon: Small pinch cayenne pepper Smoky Alaska Surimi Seafood Mixture: Smoky Mayonnaise: Sofrito: Sole and Mushrooms Sour Cream 1.5 cups endend Sour cream, as needed for garnish Sourdough crostini, 1/2 slices, brushed with olive oil 12 ea. Southwest Sauce: Soy Sauce 4 Tbsp. endend Soy sauce, low sodium 2 oz. Soy Sauce, low sodium 3 Tbsp. Spiced Lobster Broth: (Yield: 2 cups) Spicy Avocado Sauce: Spicy baby greens or sprouts for garnish endend Spicy Cole Slaw Spicy Cole Slaw*: (yields: 3 cups) Spicy Dipping Sauce*: Spicy Noodles: Spicy Paste: Spicy Rice Vinegar: Spicy Soy Mayo: Spicy Tartar Mayo SPICY TURMERIC GARLIC: Spinach, fresh, cleaned and quickly sauted 1 cup endend Spread: Sprig of cilantro (garnish) Sriracha 1 tsp. endend Sriracha 1/4 Cup Sriracha Sauce .5 cup endend Sriracha Sauce .75 cup endend Steamed Rice, white or brown 12 cups endend Stir-Fry: Stuffing: Stuffing: endend such as calendula, nasturtiums, roses, onion, or chive blossoms endend Sugar 2 cups endend Sugar 2 Tbsp. Sugar 3 oz. Sugar 6 oz. Sugar, to taste Sugar, to taste endend Sun-Dried Tomato Mayonnaise: Sunny Mediterranean flavors star in this tangy orange-mustard sauce thats superb matched with Alaska salmon, halibut, crab and scallops. Sushi Rice Mixture: Sushi vinegar 2 oz. Sweet Chili Sauce 1 cup endend Sweet chili sauce, if desired Sweet Cilantro Aoli: Sweet n Spicy Balsamic Dressing: Sweet Sour Sauce: Tabasco Aioli: Tabasco sauce, to taste Taco: Tamale: Tangy Fruit Salsa: Tarragon leaves, fresh, to garnish Tartar Sauce (prepared), as needed Tartar Sauce: Tempura Cod Bites: tender, shocked, drained and dried Thai chili sauce 1 Tbsp. Thai Red Curry Butter: The following cooking techniques have been developed specifically for Alaska Sockeye salmon. There are five delicious species of Alaska Salmon: King, Sockeye, Coho, Keta, and Pink. Each salmon species has a unique color and flavor These light and healthy salmon cakes are scrumptious served on a bed of crisp greens or stacked on toasted buns as a burger alternative. Thinly sliced green onions, as needed for garish Thinly sliced oranges and cucumber for garnish This flavorful dip is great served with slices of sourdough baguette, crostini or crackers. This is also great served as a salad on a bed of romaine lettuce. This is one of the best and fastest sauces that can be made. Its delicious, and a great finish to fish that has been sauted and browned in This salad is perfect for a special lunch with friends or as a light dinner. Toss a few sprigs of fresh basil, parsley and dill with the To clean crab, pop off the top shell of each and clean under cold running water. With a large chefs knife, quarter each crab, then pat dry. to ferment, then refrigerate for at least 4 days before serving. Reserve 4 cups kimchi for recipe, using remainder as desired. To serve, sprinkle black cod with sesame seeds and serve each portion with 1 cup Alaska Kale Kimchi and a dollop of Black Garlic Aoli. Toasted nori, cut in strips, as needed Toasted pecans, ground 16 oz. Toasted sesame seeds, as needed Tofu, firm, dices 6 ozs. total Tofu, julienne .75 lb. endend Tomato and cucumber, sliced for garnish Tomato Jam: Tomato paste 4 oz. Tomato slices Tomato, 1/4 slice 12 each endend Tomato, small dice .75 cup endend Tomato, small dice .75 cups endend Tomatoes, chopped 12 oz. Tomatoes, diced, in juice 7 cups Tortilla chips or 8 flour tortillas Tortilla chips, as needed Tortilla chips, for serving Tortilla corn chips, if desired Tropical Coconut, Lime and Crystalized Ginger Infusion: endend Turmeric and Ginger Dusted Alaska Cod Marinade: Tzatziki Sauce Tzatziki sauce, purchased (optional) Udon noodles, fresh 21/4 Lbs. until ready to serve. until thick and mayonnaise-like. Cover and refrigerate until ready to use. Up to 1 cup Alaska Grown whole milk Veal Jus: endend Vegetable oil Vegetable oil cooking spray Vegetable oil for frying, as needed Vegetable oil for sauting, as needed Vegetable oil or grapeseed oil, as needed Vegetable oil, as needed for frying VEGETABLE SUCCOTASH: Vietnamese Marinade: vinaigrette, prepared Vinaigrette: Warm Lemon-Cilantro Sabayon: Wasabi Cream, recipe below Wasabi Cream: Wasabi Mayo: Water 1 qt. endend Water 5 oz. Water Chestnuts, chopped fine 1.5 cups endend Water to cover Water, as needed Water, for poaching Waterchestnuts, sliced 36 Ea. While kale is resting, place water, rice flour and sugar in medium saucepan; bring to a simmer, stirring constantly, until thickened, about Whipping Cream 1 cup endend White cheese, as needed White pepper 1/2 tsp. White pepper to taste White vinegar 12 oz. White Vinegar 2 cups endend White wine or champagne vinegar 1 oz. White wine vinegar White wine vinegar to taste Whole cloves 5 ea. Whole Wheat Tortilla, 10 12 each endend Wild Alaska Halibut Wild Alaska Salmon OR Cod, six 4 ozs. fillets 3 Lbs. total WILTED KALE AND QUINOA SALAD: Wilted Spinach or Pea Leaves: With clean hands, rub salt into kale to break down the leaves. Leave at room temperature for 2 hours. Yellow onion, chopped 12 oz. Yogurt Dill Sauce (recipe follows) Yogurt Dill Sauce: Yogurt Mint Sauce: Zest and juice from 5 limes (1/2 cup fresh lime juice) Zest of 1 lemon (1 Tbsp.) Zest of 1 lemon endend Zest of 1/2 orange Zest of a lemon Zest of a lime half Zest of one orange Alaska Greek Mexican Thai
Alaska 'Crab' Portofino Soup
Alaska Black Cod Marinated with Acacia Honey
Alaska Black Cod Marinated with Honey
Alaska Black Cod San Sebastian
Alaska Black Cod with Ginger-Lime Sauce
Alaska Black Cod with Sugarcane Marinade
Alaska Cod and Smoked Salmon Chowder
Alaska Cod Buffalo-style Quesadilla
Alaska Cod Cakes with Citrus Sauce
Alaska Cod Cakes with Spicy Coconut Broth
Alaska Cod Chowder with Black Beans and Corn
Alaska Cod in Miso Broth with Udon Noodles
Alaska Cod Jerk Tacos with Maple Mango Slaw
ALASKA COD MOROCCAN-STYLE WITH MANGO-CARROT SLAW
Alaska Cod Santa Fe-Style Wrap
Alaska Cod Vietnamese Classic
Alaska Cod with Black Bean & Corn Salad
Alaska Cod with Nioise-Style Salad
Alaska Cod with Tomato, Mozzarella & Basil
Alaska Crab & Artichoke Quesadilla
Alaska Crab Cake Louie Sandwich
Alaska Crab Claw Antipasto
Alaska Crab Legs with Dipping Sauces
Alaska Crab Salad with Avocado, Grapefruit & Citrus-Ginger Vinaigrette
