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Asian Coleslaw

July29

Asian Ginger Slaw

Ingredients

  • 1 package Coleslaw or Broccoli Slaw, shredded
  • 1 bunch Green Onions, sliced
  • 1 package Ramen Noodles, crumbled
  • 1 4-oz package Slivered Almonds
  • ¾ cup Asian Ginger Plum Dressing, #10217 or Gluten-Free Asian Ginger Plum Dressing & Marinade, #10899

Instructions

  1. Mix the vegetables & dressing together and refrigerate
  2. Add the almonds and noodles shortly before serving so they stay sort of crisp and crunchy and not soggy

Quick Notes

Adapted by Mary Rose from a favorite recipe

Recipe: Asian Plum Broccoli Slaw

Summary: Wildtree recipe

Ingredients

  • 2 cups broccoli slaw
  • 1/2 cup cashews
  • 1/2 cup Asian Ginger Plum Dressing, #10217 or or Gluten-Free Asian Ginger Plum Dressing & Marinade, #10899

Instructions

  1. Combine the broccoli slaw, cashews, and Asian Ginger-Plum Dressing & Marinade in a bowl and mix well
  2. Chill before serving

Quick Notes

Calories 400; Fat 31 g; Saturated Fat 5 g; Protein 6 g; Carb 27 g; Fiber 3 g; Chol 15 mg; Sodium 210 mg

www.MyWildtree.com/maryrose/

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Scampi Vegetables

July28

Ingredients

  • 1 package Vegetables, frozen
  • 1 tbsp Wildtree Scampi Blend, #10450 4.5 oz #10459 12 oz
  • 1 tbsp Wildtree Butter Grapeseed Oil, #10282 or Natural, #10229
  • ¼ tsp Sea Salt
  • ¼ tsp Black Pepper

Instructions

  1. Cook vegetables according to package directions
  2. While the vegetables are hot, mix them with Scampi Blend and Butter Grapeseed Oil in a bowl or serving dish
  3. Add salt & pepper to taste

Quick Notes

Thanks to Grace for contributing this recipe to the Wildtree Site

www.MyWildtree.com/maryrose

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Dilled Vegetables

July28

Ingredients

  • 1 pound Fresh Vegetables, cut into 1 inch pieces
  • 3 tbsp Wildtree Dill Blend, #10191

Instructions

  1. Steam or grill vegetables to the desired degree of doneness
  2. Sprinkle the Dill Dip Blend over the vegetables

Quick Notes

This recipe is from the Wildtree Site

www.MyWildtree.com/maryrose

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Chicken Scampi

July28

Ingredients

  • 8 ounces Whole Wheat Linguini, or other pasta
  • 2 tbsp Wildtree Garlic Grapeseed Oil, #10226
  • 1 ½ tsp Willtree Scampi Blend, #10450 – 4.5 oz, #10459 – 12 oz
  • 1 pound Chicken Breasts, cut into 1/4 inch pieces
  • 2 tbsp Wildtree Garlic Grapeseed Oil, #10226
  • 1 tsp Willtree Scampi Blend, #10450 – 4.5 oz, #10459 – 12 oz
  • Dry White Wine, optional

Instructions

  1. Optional: Soak chicken breasts in buttermilk for 3-4 hours before preparing the dish to help retain moist, tenderness after cooking
  2. Bring water for the pasta to a boil
  3. Meanwhile, discard the buttermilk and cut the chicken into 1/4 inch pieces
  4. Cook the pasta using the package directions
  5. Drain, reserving 1/4 cup of the liquid
  6. Combine 2 tablespoons Natural Grapeseed Oil and 1 1/2 teaspoons Scampi Blend in a cold skillet and mix well
  7. Add the chicken and cook over medium-low heat until the chicken looks tasty, turning often
  8. Remove the chicken to a bowl using a slotted spoon and keep warm
  9. Add 2 tablespoons Natural Grapeseed Oil and 1 teaspoon Scampi Blend to the liquid in the skillet
  10. Add the pasta and cook over low heat until the liquid is absorbed, adding the reserved pasta liquid or dry white wine if the pasta seems too dry
  11. Combine the pasta and chicken in a bowl and serve immediately

www.MyWildtree.com/maryrose

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2 Meals-Grilled Salmon/Salmon & Nectarine Salad

July21

Wildtree Grilled Salmon with Dill Sauce

Recipe: Grilled Salmon

Summary: Marlene Spiegel submitted this recipe to the Wildtree site.  I adjusted for larger quantities so that the reserve Salmon could be used for a second “next-day” meal.

Ingredients

  • 2 pounds Salmon
  • 1 Tbsp. Wildtree Zesty Lemon Grapeseed Oil, #10228
  • 3-4 tsp Wildtree Dill Blend, #10191
    Optional Dill Sauce:
  • ½ cup Lite Mayonnaise
  • ½ cup Sour Cream or plain Yogurt
  • 2 tsps more of Wildtree Dill Blend

Instructions

  1. Heat a well oiled grill to medium-high heat
  2. Brush the salmon with Zesty Lemon Grapeseed Oil.
  3. Sprinkle with Dill Blend
  4. Grill for 2-5 minutes per side
  5. Set aside some of the salmon for the second meal- Salmon Nectarine Salad

Variations

Sprinkle Salmon with Wildtree Lemon Rosemary Blend, #10356, instead of the Dill Blend.

Recipe: Salmon & Nectarine Salad With Honey-Lemon Dressing

Summary: I found this yummy salad recipe in a Hy-Vee magazine, and substituted Wildtree ingredients.

Ingredients

  • 6 cups Mixed Salad Greens
  • 4 Nectarines or Peaches, pitted & sliced
  • 1 ½ cups Green and/or Red Grapes, halved
  • Reserved Salmon from Grilled Salmon Recipe
    Dressing:
  • 1 Tbsp. Honey
  • 1 Tbsp. Apple Cider Vinegar or a Wildtree Vinegar
  • 4 tsp Wildtree Zesty Lemon Grapeseed Oil, #10228

Instructions

  1. Toss together greens, fruits and salmon
  2. Combine honey, vinegar and Zesty Lemon Grapeseed Oil
  3. Drizzle over salad

Quick Notes

For lunches to go: Transfer salads to individual containers. Pack in insulated lunch bags with ice packs to keep salads fresh.

Variations

Some may like to heat the salmon just before adding it to the salad at mealtime. Wildtree vinegar include Raspberry, Orange, Strawberry, Apple.

www.MyWildtree.com/maryrose/

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Taco Salad

July20

Summary:  Recipe by Mary Rose

Ingredients

  • Optional meat ingredient – ½ pound Hamburger, browned
  • 2 tbsp Wildtree Taco Seasoning, #10575 3-oz, #10474 8-oz
  • 1 can Kidney Beans, drained
  • 1/2 of a head of Lettuce or so, torn- or a bag of Mixed Greens
  • ¼ pound Cheddar Cheese, shredded (1 cup)
  • Tortilla Chips
  • Vegetables: Onion, Tomato, Green Pepper, Celery, Cucumber – all diced
  • Dressing:
  • 2 Tbsp Wildtree Taco Seasoning Mix, #10575 3-oz, #10474 8-oz
  • ½ cup Milk
  • ½ cup Lite Mayonnaise
  • ¼ cup Ketchup
  • 1/2 cup Italian Salad Dressing…to make Wildtree’s dressing for this salad, blend together:  3 tbsp Wildtree Garlic Grapeseed Oil, #10226….4 tbsp Cider Vinegar or other vinegar….1 ½ teaspoons Wildtree Italian Dressing Mix, #10726

Instructions

  1. Combine all salad dressing ingredients
  2. To develop flavors, allow dressing to sit in refrigerator before serving
  3. Blend Taco Seasoning with the kidney beans & meat if using meat
  4. Cut vegetables & tear lettuce
  5. Place lettuce in a large bowl
  6. Layer the salad ingredients on top of lettuce
  7. Add cheese
  8. Serve with tortilla chips and dressing

Variations

Left-over chili is a good substitute for the meat & bean mixture. Number of servings (yield): 6

www.MyWildtree.com/maryrose
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posted under Beef Recipes, Home, Italian-Mexican-Latin Dishes, Salads & Salad Dressings | No Comments »

Kimberly Loves Bean Dip

July18

Bean Dip

Ingredients

  • 1 can Re-fried Beans, vegetarian
  • 4 oz. Cream Cheese, softened
  • ¼ cup Sour Cream, lite
  • 2 Tbsp. Wildtree Taco Seasoning, #10575 3-oz, #10474 8-oz.
  • 1 Avocado
  • 1 cup Cheese, shredded
  • 3 Green Onions, diced- I use the ends only
  • 1 Tomato, diced
  • 1 can Black Olives, sliced
  • Optional: Chili Peppers, Green Peppers, Red Onion- diced

Instructions

  1. Mash avocado with fork & blend with cream cheese, sour cream & taco seasoning
  2. Add a splash of lemon juice or Wildtree Zesty Lemon Grapeseed Oil to retain the avocado color
  3. Layering order: Beans-Avocado/Cream Mixture-Cheese-Vegetables of your choice
  4. Serve with Tortilla Chips
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Cauliflower Zucchini Toss

July14

Summary: A Taste of Home recipe – cut in half

Ingredients

  • 1 cup Caulifloweretts
  • 1 cup Zucchini, sliced
  • ¼ cup Green Onions, sliced
  • ¼ cup Ripe Olives, halved
  • Dressing: 3 tbsp Wildtree Natural Grapeseed Oil, #10229
  • 2 tbsp Orange Juice
  • 1 tbsp Cider Vinegar
  • ½ tsp Tarragon, dried
  • ½ tsp Orange Peel, grated
  • ¼ tsp Salt
  • ¼ tsp Black Pepper
  • 4 cups Salad Greens, torn

Instructions

  1. Add 1 in. of water to a saucepan; add cauliflower
  2. Bring to a boil
  3. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender
  4. Rinse in cold water; drain and place in a large bowl
  5. Add zucchini, onions and olives; toss
  6. In a jar with a tight-fitting lid, combine the oil, orange juice, vinegar, tarragon, orange peel, salt and pepper; shake well
  7. Pour over cauliflower mixture and toss to coat
  8. Cover and refrigerate for 2 hours
  9. Just before serving, toss with salad greens

Variations

I substituted Grapeseed Oil. In adapting recipes to use Grapeseed Oil, you can cut the quantity of oil called for by 1/3 sometimes 1/2 as much.

Number of servings (yield): 8

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posted under Home, Salads & Salad Dressings | 1 Comment »

Welcome To Our First Post!

July2

Welcome to our First Post-

We are striving to post our favorite recipes and the best recipes we can find using all-natural Wildtree products. Wildtree was founded on the premise that food should be natural, nutritious, delicious, and easy to prepare – all at the same time.

So instead of using preservatives, additives, MSG, or dyes, Wildtree products are made with the finest natural ingredients available.  Instead of “good for you” foods with all the flavor of sawdust, Wildtree products are taste-tested winners. Instead of lengthy, complicated, time consuming recipes, Wildtree products enable you to create spectacular, great tasting dishes with as little as three or four ingredients. And…many of your groceries can be delivered right to your door!

The Grapeseed Oil makes recipes healthier. Chef’s cooking oil of choice, Grapeseed Oil is so light you taste the food not the oil. It tends to take on the flavor of the herbs and spices used in the recipe.  It’s one of dozens of Wildtree’s specialty oils, culinary blends, seasonings, rubs, and sauces that turn the ordinary into extraordinary in a short period of time.

Want to give Wildtree a Whirl?  Click here –> WILDTREE — once there, you can Browse the Wildtree Catalog or Shop, View Ingredients, etc. 

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