Support Student Basic Needs!

Interested in hosting a drive? Here's how: 

1. Collect nonperishable food items or essential 
   Encourage your team, coworkers or community members to donate shelf-stable items from the list above.

2. Sort donation (if possible)
   Please separate items into cans and non-cans to help pantry staff process donations and get them on the shelves faster.

3. Drop off donations at either of the following the Triton Food Pantry locations during hours of operations:   
   

Have question or need other resources to support your food drive? Contact contact Beatriz Chavez Vega, food programs coordinator, at bchavezvega@ucsd.edu.

Herb Salmon with Mustard & Capers

Serves 4 - 6

Ingredients:

• ½ cup Dijon mustard
• ½ cup vegetable broth (or chicken broth)
• Squeeze of half a fresh lemon for lemon juice
• 2 tsp. + 1 Tbsp. olive oil  
• ¼ cup capers
• 1.5 lbs. salmon, cut into 4 or 6 equal pieces  
• 2 tsp. Torrey Pines Herb Seasoning Blend
• ½ tsp. salt
• 1 generous Tbsp. butter (unsalted) (You can never have too much butter!)

Instructions:

• Preheat oven to 350 degrees.
• Using a medium small bowl, mix Dijon mustard, veg broth, lemon juice, 2 tsp. olive oil, capers. Whisk everything together so it is mixed well. Set aside.
• Next sprinkle Torrey Pines Herb Seasoning Blend onto fish with salt. Rub well into the entire piece of fish. Set aside.
• Using a large oven-safe sauté pan, heat on high and add 1 Tbsp. olive oil. Let the pan get nice and hot. Place fish with seasoning down onto the pan. Let cook for a good 2 to 3 minutes. You will want to get a good sear on the outside of the fish. Then flip fish over and add butter. And baste fish. Next add sauce and coat fish again. You can just tilt the pan and spoon sauce over the fish a few times, so it is covered well. Continue to cook for an additional 2 minutes.
• Spoon the remaining sauce over the fish one last time and then do the final cooking of the fish in the oven at 350 degrees for about 4 - 7 minutes. Depending on the thickness of the piece of fish, it may need more or less time. The fish should have an internal temperature of 140 - 145 degrees. It may cook faster. If you have a thermometer to check the internal temperature, it is highly recommended. Ready to serve!

You might just be able to hear the sounds of ocean waves crashing on the La Jolla shores as you are making this fancy avocado toast. This hearty, healthy, and satisfying breakfast is easy to prepare and will wow any guests you have over for breakfast! Think of it as delicious salad on toast!

Serves 2

Ingredients:

• 2 slices sourdough bread
• 3 tsps. olive oil, divided
• 1 avocado
• 1 cup arugula, coarsely chopped
• 1 watermelon radish, thinly sliced or your own favorite vegetable
• 4 cherry tomatoes, quartered
• 1 cucumber, 10 thinly sliced (refrigerate remaining part of cucumber)
• 2 tsp. balsamic vinegar
• 2 Tbsp. goat cheese (or more)
• 2 eggs
• ¼ tsp. First Wave Breakfast Topper

Instructions:

Toast Prep:

Using a frying pan, heat up to a medium high heat. Add 1 tsp of olive oil and place sourdough bread into pan. Cook both pieces of bread on both sides to get nice and toasty. When done, remove from pan and aside.

Building Your Fancy Avocado Toast:

Spread ¼ of avocado onto each piece of toasted bread evenly. Add ½ cup arugula on top of each piece of toast followed by cucumber slices, tomatoes and radish slices. Drizzle 1 tsp. olive oil and 1 tsp. of balsamic vinegar over each piece of toast. Sprinkle 1 tbsp. goat cheese on each piece of toast. Set aside.

Heat up a large frying pan on medium high heat and crack two egg into frying pan. Cook in pan any style you like, sunny-side up or easy-over. Once eggs are cooked, carefully place each egg onto each piece of toast.

Finishing Touches:

Add a pinch of First Wave  Breakfast Topper on top of eggs. And there you have it, Fancy Toast made to perfection!  Note: Try your own combination of vegetable toppings. Strawberries are also delicious with this too!

Pan-Cooked Fish Tacos with Cabbage Slaw & Pico de Gallo

Serves 4

Ingredients:   

• 2 cups shredded white and/or purple cabbage
• 2 Tbsp. vegetable oil
• 1 Tbsp. white distilled vinegar
• 3 limes
• salt
• 1 tsp. + 1 heaping Tbsp. Trident Fish Taco Seasoning Blend
• 3 medium size tomatoes, diced very small
• 1/3 of an onion, diced very small (Can soak onions for 10 minutes for milder flavor.)
• 1 jalapeno, diced very small (Remove membrane and seeds for mild heat and flavor.)
• 3 Tbsp. cilantro, diced small (Can substitute parsley instead of cilantro.)
• 1.5 lbs. fish (Mahi Mahi, Tilapia, Cod) cut evenly into strips.
• 2 Tbsp. olive oil or avocado oil
• corn and/or flour tortillas
• 1 Avocado, diced small
• ½ cup shredded cheese, Mexican blend

Instructions:

Cabbage Slaw

In a bowl combine shredded cabbage, vegetable oil, vinegar, squeeze of half a lime, 1 tsp. Trident Fish Taco Seasoning Blend, and salt to taste. Set aside until ready to use.

Pico de Gallo

In another bowl combine diced tomato, onion, jalapeno, cilantro. Then add juice of 1/2 lime and add a pinch of salt. Mix well. Let sit for 10 – 20 minutes so flavors can come together.

Fish

• Cut fish into even strips.
• Sprinkle 1 Tbsp. Trident Fish Taco Seasoning Blend on both sides of fish. Add salt on top of fish. Rub well into fish. Set aside.
• Use a large sauté pan and place at a high temperature. Add 2 Tbsp oil to pan.
• Once pan is hot, place fish into pan. Cook until there is a good sear on the bottom and the fish is no longer sticking to the bottom of the pan. (If you try to flip to the other side too soon, the fish will stick to the bottom of the pan.)
• Next carefully flip fish to the other side. Give the fish a good squeeze of lime juice.
• Reduce the heat of stove to medium for the remaining part of the fish to be completely cooked. The fish should have an internal temperature of 140 - 145 degrees.

Putting It All Together

Heat up tortillas on grill, add a piece of cooked fish with cabbage slaw, pico de gallo, avocado and shredded cheese. Finish off with a squeeze of lime juice.

Guacamole Made Easy

Ingredients:

• 3 Avocados
• 2 - 3 Limes
• 10 Cherry tomatoes, diced small (yellow and/or red)
• 1 tsp. sea salt (Can add more as desired.)
• ½ tsp. Trident Fish Taco Seasoning Blend

Instructions:

• Remove avocado from skin and place into a medium-size bowl. Set pit aside.
• Add lime juice and mash up avocado until creamy with not too many clumps
• Add tomatoes, Trident Fish Taco Seasoning Blend and salt. Mix well and taste. Add more salt or lime juice to desired taste.
• Place into a serving dish and sprinkle Trident Fish Taco Seasoning Blend on top.

Note: If you are making your guacamole in advance of serving, do not add seasoning on top yet. Instead place pit into the center. Cover well with plastic wrap and place into frig. When ready to serve, remove pit and add seasoning on top of the guacamole.

Spaghetti with Meat Sauce

Serves 4

• 1 Tbsp. olive oil
• 1 large onion, chopped
• 6 -10 garlic cloves, whole
• 1 lb. ground meat or ground turkey or meat alternative
• 1 heaping Tbsp. Torrey Pines Herb Seasoning Blend
• 1 can of diced tomatoes, 24 oz.
• 1 can of tomato sauce, 15 oz.
• 1 can of tomato paste, small
• Salt to taste

Instructions:

Place stove onto medium heat. Using a stock pot, add olive oil. Once oil has heated up, add chopped onions and sauté until they are translucent and have a glassy look to them. Then add garlic cloves. Heat for an additional minute. Continue to cook on medium heat and add ground beef. Cook until all the meat is almost fully cooked. Add Italian herb spices and mix into the onion-garlic-meat mixture. Still well. Then add diced tomatoes, tomato sauce and tomato paste. Mix well so everything is well incorporated into one another. Bring everything to a light boil, and then reduce heat to a simmer and cover sauce with a lid. Cook for an additional 30 – 45 minutes. Every 15 minutes check on sauce and stir. If the sauce seems too thick, add a little water and continue to cook. If the sauce seems too watery, remove lid and cook sauce on medium-high temperature to cook-off so the sauce will thicken.

While sauce is cooking, bring another pot of water to boil and prepare your favorite pasta according to their instructions.

Note: If looking for alternatives to using meat, sauce your favorite vegetables and add to sauce towards of the cooking time

Breakfast Potatoes

While we are calling these breakfast Potatoes, honestly, they are great any time of day, especially when late night studying!

Serves 4-6 

Ingredients: 

• 1 Bag of baby potatoes, cut into quarters. (Red or white potatoes)
• 2 + 1 Tbsp. Extra Virgin Olive Oil
• 2 tsp. First Wave Breakfast Topper
• Pinch of salt for taste.

Instructions:

• Preheat oven to 450 degrees.
• Wash potatoes and pat dry. Using a cutting board cut baby potatoes into quarters.
• Place potatoes in baking pan lined with parchment paper and drizzle olive oil over potatoes and toss so they are well coated. Sprinkle First Wave Breakfast Topper and salt on potatoes and toss well again.
• Place in oven and roast for about 20 minutes until potatoes are crispy on the outside and soft on the inside.
• If potatoes look a little dry when they come out of the oven, drizzle some extra olive oil on top and sprinkle a little First Wave Breakfast Topper on top when coming out of the oven. Enjoy!