177 seca recipes

Focaccia Provencale: a Southern French-style focaccia topped with tomato, basil, garlic, black olives, oregano, and olive oil. Two round loaves for sharing or dipping.

Wild rice with dried chestnuts, currants, aniseed, shallots, and orange zest. Includes both pressure cooker and stovetop methods. An elegant vegetarian side dish.

Shrimp, salmon, and scallops wrapped in fresh corn husks with lemon pepper, white wine, and dill, then grilled over charcoal for 10 minutes. Built-in edible steamer packets.

This dip is good on almost everything IF you like garlic. We dip unsalted pretzels as well as pita chips and or vegetable cudites. It also makes an excellent base for brushetta.

This focaccia turns out crusty outside and fluffy inside. Eating it plain is absolutely tasty and it can be made into a delicious sandwich!

Smoky chipotle sauce meets tender chicken livers in this quick Mexican classic. Higaditos en chipotle comes together in 20 minutes with just 7 ingredients.

Try this scrumptious favorite that is considered a delicacy in the Outback.

Introduce seafood to the skewers with this succulent recipe that's easy to follow and will have you enjoying a delicious dinner in no time!

Vegetarian garbanzo flour patties with ground pecans, oat flakes, and savory, pan-fried in sesame oil until crispy. An egg-free, plant-based burger alternative with nutty depth.

Basic miso soup with wakame, onion, carrot, and a swirl of miso paste stirred in off-heat for an authentic Japanese starter ready in 20 minutes.

Savory wild rice dinner muffins with Parmesan, Italian seasoning, and garlic. A quick bread side dish that pairs with soups, stews, and roasted meats.

Whole fish sauteed in rich coconut milk with green pepper, tomato, and celery. A Caribbean-style coconut fish dish using sea bass or red snapper, ready in 30 minutes.

Pescado a la Tipitapa, a Nicaraguan pan-fried fish in toasted cornmeal with a tomato, sweet pepper, and white wine sauce. Crispy cornmeal crust under a savory, tangy vegetable sauce.

Galician-style scallops in a creamy Dijon mustard sauce with pimento olives, capers, and garlic, baked in shells under a golden breadcrumb crust.

Shrimp and sea scallops sautéed with tomatoes, mushrooms, and garlic in a velvety paprika cream sauce. A gorgeous skillet dinner ready in just 20 minutes.

Choose wild salmon to reap the health benefits of this fatty fish. Wild salmon is easily identifiable as its flesh is bright red and contains very little fat (very thin white stripes in the flesh). Since wild salmon swim in the wild eating what nature intended them to eat, their nutritional profile is more complete. Farmed salmon, by comparison, are fed an unnatural diet of soy and corn (never found naturally growing in the ocean!) along with chicken and feather meal. This unnatural diet means that the nutritional content of farmed salmon is markedly different from the wild variety. In particular, its omega-3 fatty acid content is much lower. Farmed salmon also contain a lot more fat (since they can't swim around as freely) and are often carriers of toxic viruses.