Healthy Alternatives Category Finalist
Jose E. Vargas
Winn-Dixie Stores, Inc.
Jose E. Vargas, 34, oversees the deli operations and activities for Winn-Dixie in the
Orlando/Fern Park area of Central Florida. He is accountable for all deli associates in the
store for providing knowledgeable prompt service and a friendly atmosphere increasing
guest’s loyalty and confidence. Culinary creativity is key for Vargas, as he develops strong
relationships with his guests.
A seasoned chef with over 15 years experience, Vargas has worked in fine dining restaurants, high volume venues (Disney) and supermarket delis, including but not limited to new concept and grand openings.
He currently volunteers time through his church cooking for the Coalition of the Homeless in Orlando. He previously volunteered his culinary skills to a plethora of charitable events and served on the board of the American Culinary Federation of Milwaukee.
Back to the Healthy Alternatives Finalists >>
BRING water to boil in medium saucepan. Stir in bulgur wheat. Reduce heat to low; cover and simmer 20 minutes or until tender, stirring occasionally. Drain bulgur and place in large bowl. Add arugula, almonds, dried fruits and mint; toss to mix well.
MEANWHILE, bring stock, preserves and tea bags to boil in medium saucepan. Reduce heat to medium-low; cook 5 to 10 minutes or until sauce thickens and coats the back of a spoon. Remove tea bags. Pour sauce over bulgur mixture; toss lightly.
SPRINKLE cod with Seasoning. Place on baking pan. Bake in preheated 350°F oven until fish flakes easily with a fork. Serve cod with 1/2 of the bulgur mixture.
Makes 4 servings.
Tip: Reserve remaining bulgur mixture for another meal. Cover and store in refrigerator.
Nutrition Information Per Serving: 360 Calories, Fat 4g, Saturated Fat 0g, Protein 27g, Carbohydrates 54g, Cholesterol 50mg, Sodium 447mg, Fiber 8g