Fire Up the Flavor

Caribbean Pork KabobsServes: 9Prep Time: 15 minutesCooking Time: 10 to 15 minutes 1/2 cup pineapple juice 3 tablespoons Mrs. Dash® Caribbean Citrus Seasoning Blend, divided 1 pound pork tenderloin, cut into small cubes 1 sweet onion, cut into cubes 1 red bell pepper, cut into cubes 1/2 fresh pineapple, peeled, cut into cubes Mix pineapple juice and 2 tablespoons seasoning blend in a small bowl. Pour 3/8 cup (6 tablespoons) of the pineapple juice mix­ture over the pork in a separate bowl and the remaining over the vegetables. Stir to coat evenly. Cover and refrigerate for about 1 hour. Thread pork pieces onto 9 skewers, alternating with onion, pepper and pineapple cubes. Sprinkle on remaining 1 tablespoon seasoning blend. Grill or broil for 10 to 15 minutes or until pork is thor­oughly cooked. ­­Salmon Fillets with Raspberry Citrus SauceServes: 4Prep Time: 10 minutesCooking Time: 10 to 11 minutes 1/4 cup sliced almonds, toasted 1 cup water 2/3 cup couscous 1/2 cup chopped green onions 1 pound skinned salmon fillets, 1 inch thick 2 tablespoons Mrs. Dash® Garlic & Herb Seasoning Blend 3/4 cup fresh squeezed orange juice 1 cup minced shallots 2 tablespoons raspberry preserves 2 teaspoons fresh grated peeled ginger 2 tablespoons raspberry vinegar 1/4 cup fresh raspberries, optional garnishTo toast almonds, place in a small skillet over medium heat, shaking often until golden all over, approximately 4 minutes.Preheat broiler. Bring water to a boil in medium sauce­pan and remove from heat. Stir in couscous and green onion.Rinse and pat dry salmon fillets, then sprinkle seasoning blend on each side. Place fillets on a broiler pan coated with non-stick spray. Broil 5 minutes per side, 5 to 6 inches from heat source.Over medium heat, bring orange juice and shallots to a slight boil in a small saucepan. Lower heat and whisk in raspberry preserves, ginger and vinegar; keep warm while salmon is cooking.Fluff couscous with fork and place equal amounts on 4 dinner plates. Lay a piece of salmon on top. Drizzle citrus sauce over salmon and sprinkle almonds on top. Garnish top with raspberries, if desired.Chipotle Burgers with Spicy OnionsServes: 4Prep Time: 10 minutesCooking Time: 20 minutes 1 teaspoon olive oil 1 large red onion, peeled and thinly sliced 2 tablespoons Mrs. Dash® Southwest Chipotle Seasoning Blend, divided 1 pound extra lean ground beef 1/4 cup fresh cilantro, chopped 2 egg whites, or egg substitute equivalent to 1 egg 4 toasted hamburger buns Sliced tomatoes, optional Lettuce, optional Heat oil in large non-stick skillet, add onion and cook until golden and tender, about 10 minutes. Stir in 1 tablespoon seasoning blend, mix thoroughly and remove from heat. Gently mix ground beef, 1 tablespoon seasoning blend, cilantro, and egg whites or egg substitute. Mix well, and shape into 4 burgers. Preheat grill to medium-high heat and grill burgers for 8 to 10 minutes, turning once. Toast buns and top with burger and spicy onions. Garnish with tomato and lettuce, if desired. Old Fashioned Cole SlawServes: 12Prep Time: 20 minutesChill Time: 2 to 3 hours 5 cups shredded cabbage 1 cup shredded carrots 8 radishes, sliced 1/4 cup chopped green onion 1/4 cup olive oil 3 tablespoons cider vinegar 2 1/2 tablespoons Mrs. Dash® Original Blend 2 teaspoons sugar 2 tablespoons lemon juice Combine cabbage, carrots, radishes and onion in large bowl; set aside. Combine oil, vinegar, seasoning blend, sugar and lemon juice in small bowl; mix well. Pour dressing over cabbage mixture; toss to mix well. Chill for 2 to 3 hours. Toss again before serving.