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Vegetable Stock Concentrate

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Sorry Italians, but the Swedes may have won the meatball battle. These traditional Swedish meatballs are spiced with warm allspice and nutmeg, then tossed with rich egg noodles and mushroom cream sauce. Baking the meatballs in the oven lightens up this comfort food classic!

Swedish Meatballs | over Egg Noodles & Baby Portobellos

serving

Summer may be winding down, but we’re not quite ready for fall just yet. To that end, we’ve got a recipe that’s a little bit of fun in the sun and a little bit of autumnal adventure. On the brighter side are sustainable salmon fillets from Blue Circle Foods, which are drizzled in a cheerful lemon sauce. Meanwhile, ingredients like apple, pecan, and the full-bodied spices in our Turkish blend take it toward the deeper flavor profile associated with changing leaves and sweater weather.

Spiced Dijon Salmon | with Apple Arugula Salad and Couscous

Depending on where you’re from, chiles rellenos can either be stuffed with meat or with cheese. The one constant is that they always feature a soft-roasted green chili that’s stuffed to the brim. We’re going the middle route and filling them with both. Inside these poblanos, there’s a warmly spiced mix of ground turkey and rice, plus a blanket of melted Monterey Jack cheese on top.

Turkey Chiles Rellenos | with Poblano Peppers and Chipotle Sauce

Making risotto used to mean some pretty heavy lifting in the kitchen, but not anymore. Shifting rice prep from constant stirring to set-it-and-forget-it oven baking gives you the luxury of making some killer embellishments (here’s looking at you, zucchini ribbons, roasted shallots, and tomatoes). Best of all, our foolproof baking method guarantees the creamy/tender rice texture that’s made this dish world famous.

Oven-Baked Parmesan Risotto | with Roasted Shallots and Tomatoes

The week just isn’t complete without a pasta night. If you agree (and how could you not?), you’re in luck! Our chefs put together a dish that’s sure to curb the most ferocious of carb cravings. Twisty gemelli is studded with tender asparagus and cloaked in lemony, garlicky brown butter sauce. The dish is finished with dollops of creamy ricotta and a sprinkle of Parmesan and toasted walnuts. It doesn’t get much better than this, folks.

Brown Butter Gemelli | with Asparagus, Walnuts, and Lemony Ricotta

Cue the brass band, because your taste buds are about to take a trip to the Big Easy! We’re talking blackened tilapia and saucy, smoky red beans piled atop fluffy, lemon-scented rice. It’s all finished with a drizzle of spicy crema and some extra hot sauce, if you’re really looking to have a wild night. Now if we could only perfect our Hurricane cocktail...

Cajun Blackened Tilapia | with Red Beans and Lemon Rice

Mild, earthy, sweet, and perfect for stuffing, poblano peppers are one of our favorite ingredients to use in quick (and delicious) dinners. Speaking of stuffing, we combined protein-rich quinoa with fresh tomato, sweet corn, and Southwestern spices for a twist on the traditional Italian profile. Once filled, the peppers receive a sprinkle of melty Pepper Jack and out of the oven, a dollop of zesty lime crema. These packed peppers are sure to satisfy.

Southwest Stuffed Poblanos | with Quinoa and Corn

Looking for a meal that’s light, bright, and super satisfying? You’ve come to the right place! This dish is all that and then some. Trout fillets are pan-seared and served alongside horseradish and chive-flecked mashed potatoes and asparagus amandine (that’s French for “tossed with some toasted almonds”). For a dynamic finish, the trout is drizzled with a buttery, lemony pan sauce. You’ll definitely want to keep this delicious recipe in your back pocket for the next time you’re craving some Parisian fare.

Lemon-Butter Trout | with Asparagus Amandine and Horseradish Potato Mash

Studded with chunky veggies and creamy chickpeas (aka: ceci in Italian), this hearty soup gets its superior flavor from crushed ripe tomatoes, rich vegetable stock concentrate, and our special blend of Italian herbs. With ingredients of such gusto, you can say goodbye to hours of simmering.

Italian Tomato and Chickpea Soup | with Cheesy Ciabatta Garlic Bread

Let’s take tilapia to the next level and turn it into a Tex-Mex-style triumph on your plate. The firm-fleshed fish is given a dusting of panko breadcrumbs and our Southwest spice blend, which ensures that it has a bit of satisfying crunch and zesty flavor in every bite. The couscous, green beans, and lime crema that accompany it come together in a flash, too, meaning you’ll have this masterpiece of a meal on the table in a matter of minutes.

Yamfit

Vegetable Stock Concentrate

Nutrients

1

Micro nutrients

Activity needed to burn

4 Calories

Recipes with this product

Swedish Meatballs | over Egg Noodles & Baby Portobellos

Spiced Dijon Salmon | with Apple Arugula Salad and Couscous

Turkey Chiles Rellenos | with Poblano Peppers and Chipotle Sauce

Oven-Baked Parmesan Risotto | with Roasted Shallots and Tomatoes

Brown Butter Gemelli | with Asparagus, Walnuts, and Lemony Ricotta

Cajun Blackened Tilapia | with Red Beans and Lemon Rice

Southwest Stuffed Poblanos | with Quinoa and Corn

Lemon-Butter Trout | with Asparagus Amandine and Horseradish Potato Mash

Italian Tomato and Chickpea Soup | with Cheesy Ciabatta Garlic Bread

Tex-Mex Tilapia | with Cilantro Lime Couscous and Green Beans

Content info

Vegetable Stock Concentrate

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