Instructions

1. Mix together the mayo, sour cream, 1 tablespoon Garlic Galore, and roasted garlic; set aside.
2. In a mixing bowl crush the beans and sweet potato.
3. Stir in the Java Rub, remaining 2 teaspoons Garlic Galore, panko, flour, and egg.
4. Refrigerate mixture for about 20 minutes so it will become easier to work with.
5. Shape mixture into 5 patties.
6. Cook patties in a greased nonstick skillet over medium heat until cooked through, about 3-4 minutes on each side. (The bottom of the patty should be golden brown before you flip it.)
7. Serve on a bun with some of the prepared spread and avocado slices.

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. Peel and slice the potatoes – place in a saucepan with 2 cups cold water and bring to a boil
2. When potatoes are tender, pour potatoes and cooking water into a food processor or blender and pulse till smooth
3. Pour the oil into the clean saucepan, and sauté onion and leeks until soft, about 4 minutes
4. Stir in flour and cook for 1 minute
5. Add pureed potato mixture and stir till combined and smooth
6. Add milk and cook on low heat until slightly thickened, about 5-10 miutes
7. Season with seasonings – Taste and adjust seasoning
8. Stir in parsley and serve with grated cheddar cheese sprinkled on top of the soup, or stir into the soup if you like

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. Preheat oven to 375° & lightly mist the bottom of a baking dish with grapeseed oil – all 6 will fit in a 12×8 or 11×7 baking dish
2. Heat the Refried bean mixture on the stovetop or in microwave oven
3. Lay the tortillas out & spoon a couple tablespoons of the refried beans on each tortilla, don’t overdo
4. Add toppings – onion, green pepper, black olives
5. Mix together the enchilada sauce & the tomato sauce
6. Pour a couple of tablespoons of the red sauce over the toppings
7. Sprinkle a couple tablespoons of shredded cheese on top & roll tightly, securing with a toothpick
8. Place the tortillas in the baking dish & pour most of the red sauce over the Enchirito’s
9. Bake for 15 minutes
10. Sprinkle with the remainder of the cheese, and return to oven until the cheese melts to creamy – allow about 10 more minutes in the oven

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. 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

Instructions

1. Mix 1 tablespoon of the Perfect Pizza Sauce Seasoning with the tomatoes or tomato sauce & let sit for about 1 hour to meld flavors
2. In a large bowl, whisk pizza dough with 1/2 cup warm, and 1 tablespoon Wildtree Grapeseed Oil (any flavor), until a ball forms.
3. Turn dough out onto a floured work surface (I use Semolina Flour), and knead for 2 minutes until smooth and elastic.
4. Cover; let rest on floured surface for 10 minutes. Shape dough into a 12-14 inch circle on a pizza stone or sheet pan.
5. Bake on the lowest rack in a 450° oven for just 5 minutes.
6. Remove from oven & poke any air bubbles with a fork. Than add about 1/2 cup of the pizza sauce, followed by vegetables & mozzarella cheese. Freeze the extra pizza sauce for the next pizza, or use on English muffin mini pizzas, or as a dipping marinara for bread sticks etc.
7. Return to oven for another 5 – 7 minutes, or until crust is golden brown.