Instructions

1. Mix the water & chicken bouillon in a large pan
2. Reserve about a cup of the broth, bring this to a boil & add the diced potatoes
3. Meanwhile, add minced onions & oregano to the batch of broth, bring to a boil, then simmer 5 minutes
4. Add melted butter
5. Stir in flour slowly
6. Add salt and pepper
7. Add half-and-half
8. Cook until bubbly
9. Stir in the potatoes
10. Cook until done over low to medium heat, stirring occasionally
11. Garnish each bowl with the grated cheese, crisp cooked bacon, and chopped green onion

Variations

For a vegetarian version, use the Vegetable Boullion Soup Base, #10757

Instructions

1. Bring water and Vegetable Bouillon to a boil in 2-quart saucepan.
2. Stir in bulgur wheat and remove from heat. Cover and let stand for about 30 minutes; cool to room temperature.
3. Meanwhile, combine Grapeseed Oil, lemon juice, vinegar and black pepper in a medium sized bowl.
4. Add cooled bulgur wheat and remaining ingredients except cheese; toss to coat.
5. Fold in cheese and serve.

Instructions

1. Heat Grapeseed Oil in a large skillet over medium-high heat and cook zucchini, red peppers, onion and garlic, stirring frequently, 5 minutes.
2. Stir in water, Vegetable Bouillon, and Pizza Seasoning. Bring to a boil, stirring to dissolve bouillon.
3. Reduce heat to low and simmer, covered, 3 minutes or until vegetables are crisp-tender.

Instructions

1. Whisk together the 2 tablespoons of Zesty Lemon GSO, and the Onion & Chive blend – Set aside to let flavors develop
2. Heat a well oiled grill to medium-high heat
3. Brush the salmon with Zesty Lemon Grapeseed Oil
4. Sprinkle with the Lemon Rosemary Blend
5. Grill for 5-7 minutes first side & 2-4 minutes flip side
6. Set aside 2 salmon filet’s for the second meal- Pasta with Salmon
7. Meanwhile, preheat a 12-inch nonstick skillet to medium high heat and add 1½ tbsp of  Garlic GSO
8. Add couscous and toast until light golden, about 2 minutes -Stir in shallot and cook another 30 seconds
9. Stir in water and cook over high heat until liquid is absorbed and couscous is tender, about 12 minutes
10. Stir the Zesty Lemon/Chive Oil into the skillet & heat for just another minute
11. Turn off the heat & sprinkle peas over couscous- Cover, and let warm through, about 2 minutes

Instructions

1. Preheat oven to 375ºF
2. Heat oil in a large skillet over medium-high heat. Add onions and sauté until soft and translucent
3. Add mushrooms and asparagus and sauté for 5 minutes – Remove from heat and let cool
4. In a bowl whisk together eggs, milk, sour cream and Alfredo Mix
5. Fold in cooled vegetables and shredded cheese and pour into deep dish pie crust
6. Bake for 25-30 minutes or until center is set and top is golden brown