All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.
Let's Get Cooking
For gremolata, combine parsley, 1/2 of the garlic and lemon peel in small bowl; set aside.
Microwave lemon juice, 2 tablespoons water and Knorr® Vegetarian Vegetable Bouillon Cubes in small bowl microwave-safe bowl at HIGH 15 seconds. Stir until smooth and set aside.
Heat 2 tablespoons olive oil in deep 12-inch nonstick skillet over medium-high heat and cook squash and carrots, stirring occasionally, 8 minutes or until tender. Stir in remaining garlic and 2 tablespoons Bouillon mixture and cook 30 seconds. Arrange vegetables on serving platter and keep warm.
Season tilapia, if desired, with ground black pepper. Heat remaining 2 tablespoons olive oil in same skillet over medium-high heat and cook tilapia, turning once, 5 minutes. Add remaining Bouillon mixture and simmer 1 minute until tilapia flakes with a fork.
To serve, arrange tilapia on vegetables and top with sauce from skillet. Evenly top with gremolata mixture. Serve with hot rice.
Knorr Creamy Shrimp Alfredo
Decadently creamy Knorr® Pasta Sides™ Alfredo becomes a delicious meal for four when you add juicy shrimp, plump cherry tomatoes and vibrant fresh spinach. This simple shrimp alfredo recipe is one everyone will love.
Lemony Roasted Salmon with Potatoes and Kale
This easy salmon recipe makes a simple, satisfying supper any night of the week. Salmon, potatoes and kale are roasted with a touch of marinade made from Knorr® Chicken Bouillon and olive oil, then topped with fresh, tangy lemon.