Oven Baked Panko Crumbs Salmon


  • 1 cup Panko breadcrumbs
  • 1 1/2 tbsp minced garlic
  • 1 tsp fennel seeds
  • 2 tsp sumac
  • Finely grated rind of 2 lemons
  • 30 g chopped flat-leaf parsley
  • 30 g chopped French chives
  • Salt
  • Black pepper
  • 100 g melted butter
  • 1 tbsp extra-virgin olive oil
  • About 500 g of Salmon trout
  • 1 tbsp creamed horseradish sauce



  1. Preheat oven to 430° F
  2. In a bowl mix breadcrumbs, minced garlic, fennel seeds, sumac, grated lemon rind, parsley, chives, salt and pepper, and melted butter.
  3. Drizzle extra-virgin olive oil over baking sheet.
  4. Place salmon, skin side down, on paper.
  5. Pat dry the top of the salmon with a paper towel.
  6. Spread horseradish sauce over the top of salmon.
  7. Place the spice bread crumb mixture over the spread horseradish, press on.
  8. Place salmon in oven for 15 minutes or until thoroughly cooked.
  9. Allow to cool for about 5 minutes.
  10. Best served with a side of green vegetables, such as spinach and tartar sauce.
  11. Enjoy!


White Chili with Ground Turkey

A great alternative to regular chili. This dish has a unique taste that even the pickiest eater will enjoy. Make sure you spice this one to taste! Garnish with cheese, salsa, sour cream and cilantro leaves, and serve with rolled tortillas on the side.


15 mins


30 mins


45 mins




8 servings


Ingredient Checklist

  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 ½ pounds ground turkey
  • 2 (4 ounce) cans canned green chile peppers, chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cinnamon
  • ground cayenne pepper to taste
  • ground white pepper to taste
  • 3 (15 ounce) cans cannellini beans
  • 5 cups chicken broth
  • 2 cups shredded Monterey Jack cheese


Instructions Checklist

  • Step 1

In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.

  • Step 2

Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes, allowing the cheese to melt.

Nutrition Facts

Per Serving:

396 calories; protein 31.5g 63% DV; carbohydrates 26.7g 9% DV; fat 17.3g 27% DV; cholesterol 92.3mg 31% DV; sodium 1366mg 55% DV.

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Low-Fat Fettuccine Alfredo


  1. 12 ounces fettuccine
  2. 1 head broccoli, cut into florets, stalk peeled and sliced
  3. 1 1/2 cups skim milk
  4. 1 tablespoon unsalted butter
  5. 1 tablespoon flour
  6. 3/4 cup cup freshly grated Parmesan, plus more for serving
  7. kosher salt


  1. Cook the pasta according to the package directions. Drain.
  2. Meanwhile, bring a pot of salted water to a boil and cook the broccoli until tender, 3 minutes. Drain.
  3. Heat the milk and butter in a large saucepan over low heat and slowly whisk in the flour. Simmer until slightly thickened, whisking constantly, 1 to 2 minutes.
  4. Remove from heat and stir in the Parmesan and ½ teaspoon salt. Add the pasta and broccoli and cook, stirring, over low heat until heated through.
  5. Top each serving with extra Parmesan.

By Maureen Callahan, R.D., and Kay Chun

Butternut Squash Thai Curry


-2 cups of cut up butternut squash or other winter squash

-1-2 cups of kale or other greens (optional)

-1 can of coconut milk

-1 1/2 cup of water or chicken broth or vegetable broth

-3 tablespoons of red curry paste (more to make it spicier, less to make it milder)

-If using water add 1 tablespoons of miso paste or your favorite chicken bouillon

-1/2 cup of sliced green onions

-1/2 cup of cilantro chopped

Saute butternut squash with a little olive oil over medium high heat until it starts to turn a little brown. If you are using greens or kale add them now and keep sauteing until wilted. Next, Add coconut milk and water/broth along with curry paste. If using miso or bouillon add it at this time. Add green onions and cilantro and bring everything to a boil, reduce the heat and simmer for 10 to 15 minutes until it comes together. 

Serve over brown rice and enjoy!

Fresh Stop Turns 5

It has been five years since the Fresh Stop Mobile Market was launched to help food insecurity in food desert throughout Central Florida by providing fresh produce at affordable prices. Since its inception, The Fresh Stop has served over 40,000 people and distributed over 75,000 pounds of food.

In celebration of this milestone, Hebni hosted a birthday celebration on January 16th community to come out and celebrate. Attendees were able to take a tour of the Hebni facility and the bus to further learn more about the services offered by Hebni and the bus.  The event featured prizes, food demonstrations, music, and more! It was a fun and exciting event to have the community engage with the bus, and further, learn more about the programs and resources offered.

Make sure to follow us on our social media @thefreshstopbus or log on to our website www.thefreshstopbus.com for more info.