Instructions

1. Combine the water and quinoa in a saucepan.
2. Bring the mixture to a boil, then lower heat and simmer, covered, until quinoa is tender and still chewy, about 15 minutes.
3. Remove from heat. Once the quinoa has cooled mix in the Olive Oil, sherry vinegar, and greek Seasoning.
4. Add this to the bottom of a 1 quart mason jar.
5. Layer the roasted red pepper, artichoke hearts, olives, chick peas, and romaine.
6. Seal the jar and refrigerate until you are ready to eat.
7. Shake to mix up the ingredients.

Instructions

1. Combine the water and quinoa in a saucepan.
2. Bring the mixture to a boil, then lower heat and simmer, covered, until quinoa is tender and still chewy, about 15 minutes.
3. Remove from heat.
4. Once the quinoa has cooled mix in the Taco Seasoning, salt, diced tomatoes, and Fiesta Salsa Mix.
5. Add this mixture to the bottom of 1 quart mason jar.
6. Layer with bell pepper, corn, black beans, and romaine.
7. Seal the jar and refrigerate until you are ready to eat.
8. Shake to mix up the ingredients.

Instructions

1. Wash & tear brussel sprouts (plus greens if using) & place on serving platter
2. Arrange sliced avocado’s, orange segments, & pecans on top of the greens
3. Stir together the five dressing ingredients & drizzle over the salad

Notes

Adapted from a recipe that I saw in a magazine at the beauty salon. I’ll have to get the exact magazine name & add credit later!

Instructions

1. Cut off a little less than half of the watermellon with a good chef’s knife
2. Cut triangle shapes along the edge of the mellon
3. Use a scoop to form watermellon balls
4. Slice the fruits & gently toss in the watermellon basket
5. Refrigerate, and add banana slices just prior to serving

Instructions

1. Put the canned tomatoes in a bowl, dice them or break them up by hand
2. Refill the can with diced fresh tomatoes, & add that to the bowl
3. Meanwhile, toast the pine nuts in a small dry pan on the stove
4. When cooled, add to the tomatoes
5. Add salt, chopped garlic & basil and add to the bowl
6. Drizzle with oil & stir, cover & let sit for a couple of hours before serving. Will last for a week or so in the fridge.
7. Serve over hot or cold Farfalle pasta

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

The link you will need to order Wildtree products through me is:  http://www.mywildtree.com/maryrose/

Instructions

1. To make about 1/4 cup of Wildtree Italian Dressing, wisk together: 1 tablespoon vinegar – 1 1/4 tablespoons water – 1 1/4 teaspoons Wildtree Italian Salad Dressing Mix – 2 tablespoons Natural Grapeseed Oil or Olive Oil – Allow to sit for 1 hour in order to develop flavors
2. In a large bowl, combine the oranges, onions, pecans and pepper
3. Cover and refrigerate for 30 minutes
4. Just before serving, place the greens in a large salad bowl
5. Top with orange mixture and avocado slices
6. Drizzle with dressing
7. Toss to coat

Instructions

1. Bake the potatoes at 400° for 45 minutes
2. Cut the potatoes lengthwise into halves
3. Scoop the pulp from the potatoes into a bowl, reserving the shells
4. Add the butter and desired amount of milk -gradually- to the pulp and mash
5. Add the Garlic & Herb Blend and mix well
6. Spoon the mixture into the reserved shells and sprinkle with the cheese
7. Arrange on a baking sheet
8. Bake at 350° until the cheese is bubbly

Instructions

1. Combine all of the ingredients
2. The vinegar makes it frothy
3. Toss the cucumbers in the mixture and chill well

www.MyWildtree.com/maryrose

Instructions

1. Combine the first four ingredients in a medium bowl
2. Add carrot & toss to combine flavors
3. Top with orange slices
4. Drizzle with oil
5. Sprinkle with powdered sugar
6. Garnish with toasted almond slices, if desired

Instructions

1. Blend onion and vinegar
2. Add remaining ingredients to the blend
3. Pour the dressing over the salad just before serving