Wednesday, June 29, 2011

Fresh Herb Salad with Grilled Salmon

Fresh Herb Salad with Grilled Salmon

2 medium shallots, finely chopped
1 TBSP capers, drained
2 TBSP fresh lemon juice
2 TBSP mayonnaise (I prefer Vegenaise)
1/2 tsp coarsely ground black pepper, divided
16 fresh asparagus spears (about 8 oz), trimmed
4 skinless salmon fillets (3 oz)
1 TBSP Wildtree Dill Dip Blend
1 small fennel bulb (about 4 oz)
6 cups mixed greens salad blend
1/4 cup snipped fresh chives
1 can (14.5 oz) no-salt-added Great Northern beans, drained and rinsed

1. For dressing, combine shallots, capers, juice, mayonnaise and 1/4 tsp of the black pepper in bowl, mix well and set aside.

2. Heat grill pan over medium-high heat 5 minutes. Cook asparagus 2-3 minutes or until light grill marks appear. Remove asparagus from pan to cutting board; cool slightly. Cut asparagus into 1-in. pieces; set aside. Season salmon with Dill Dip Blend. Cook salmon 2-2 1/2 minutes on each side or until salmon flakes easily with a fork; remove from pan and let stand 5 minutes. Slice salmon into 1/2-in. pieces.

3. Trim fronds from fennel; snip fronds with scissors and set aside. Slice fennel stalks and bulb crosswise into thin slices; cut slices in half. In kmixing bowl, toss together asparagus, fennel, mixed greens, chives and dressing.

4. To serve, divide salad among serving plates. Top with beans and salmon; sprinkle with fennel fronds and remaining 1/4 tsp black pepper.

Yield: 4 servings

To order any Wildtree products please go to

Sunday, June 26, 2011

Kickin' Crab Fried Rice

Kickin' Crab Fried Rice
2 TBSP Garlic GSO
2 large eggs, beaten
1 cup of frozen stir fry veggies
1/2 cup Wildtree  Kickin' Asian Stir-Fry Sauce
(2) 6 oz cans lump crab meat
2 cups cold rice, cooked

Heat 1 tablespoon Grapeseed Oil in a large skillet over medium heat. Season beaten eggs with salt and pepper and add to the skillet. Cook eggs, stirring, until they’re lightly scrambled but not too dry. Remove from pan and set aside. Add remaining Grapeseed Oil into the pan and cook frozen vegetables until heated through. Stir in white rice and crab meat, breaking apart any clumps, and sauté until the rice gets slightly crispy, about 5 minutes. Add Stir Fry Sauce and stir until all the ingredients are covered with sauce. Add the scrambled egg back into the pan and mix thoroughly.

Grocery Shopping & Recipes in One - Wildtree's 1/2 Price Bundles for June

Wildtree's "Summer is Here" & "Got You Covered" Bundles are just what you need! Your grocery shopping and meal plan all in one purchase (and 50% off the retail price!). Each bundle comes with Wildtree's delicious ingredients and recipes to make tonight.
"Summer is Here"
 ($75.50 retail) for $37.75

Products include:
Guacamole Seasoning
Moroccan Grilling Sauce 
Fiesta Salsa Mix 
 Watermelon Lime Frozen Drink Mix 
 Garden Vegetable Blend 
Sunny Citrus Bar Mix 
 Herb Grilling Marinade 

Recipes include:
Guacamole Tortilla Chips
Guacamole Salad
Balsamic Moroccan Glazed Salmon
Moroccan Pineapple Glazed Pork Chops 
 Fiesta Pasta Salad
Pineapple Mango Salsa
Frozen Wine Cooler
Watermelon Ice Cream Cake 
Italian Style Frittata
Citrus Bars
Herb Grilled Shrimp
Herb Roasted Summer Vegetables

"Got You Covered"
($93 retail) for 46.50 

Products include:
Roasted Garlic Grapeseed Oil
Sweet & Savory Pineapple Sauce
Chipotle Lime Rub
California Style Garlic Pepper
Balsamic Vinaigrette
Ranch Dressing
Pacific Fusion
Roasted Tomatillo Sauce
Blueberry Pancake Syrup
Our Own Ketchup

Recipes include:
Roasted Tomatillo Tilapia
South of the Border Mac & Cheese
Chipotle Lime Sweet Potato Wedges
Tuna Melts
Pineapple Shrimp and Spinach Salad
Steak Sandwiches
Mixed Greens Salad
Italian Balsamic Pasta Salad
Pacific Fusion Beef Fajitas
Crispy Ranch Chicken
Ranch Roasted Potatoes
Raw Berry Crisp
Fruit Tacos
Sweet & Tangy Beans

Italian Balsamic Pasta Salad

This recipe is from the "Got You Covered" Bundle and is perfect for summertime picnics & entertaining!

Italian Balsamic Pasta Salad
Serves 8

¾ cup Wildtree Balsamic Vinaigrette
1 box penne, cooked, drained and rinsed
1 small red onion, finely chopped
1 cup mozzarella cheese, cubed
1 large red bell pepper, diced
2 cups cherry tomatoes, halved

In a small bowl, combine dressing mix with oil, vinegar, and water and set aside. Combine remaining ingredients in a large bowl. Add the dressing and toss to coat. Cover and refrigerate for 2 hours until chilled.

Herb Roasted Summer Vegetables

This recipe is from the "Summer is Here" Bundle. Just ask me for more details!

These veggies can be roasted on a rainy, summer day, or grilled to keep on a warm sunny day. Perfect side dish to a juicy steak, or tossed with pasta, ricotta salata and fresh grape tomatoes straight from the garden.

Herb Roasted Summer Vegetables
Serves 4

1 medium zucchini, halved lengthwise and sliced ½ inch thick
1 medium summer squash, halved lengthwise and sliced ½ inch thick
1 medium red bell pepper, sliced
1 medium yellow bell pepper, sliced
1 red onion, sliced
3 tablespoons Roasted Garlic Grapeseed Oil
1 tablespoon Wildtree Herb Grilling Marinade
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Heat the oven to 450 degrees F. Place the zucchini, squash, peppers, and onion in a roasting pan. Toss with the oil, Herb Grilling blend, salt, and pepper. Spread in a single layer. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.

To order the 'Summer is Here' bundle please contact me directly through You can also order any other Wildtree groceries at that website.

Friday, June 24, 2011

My Dream Kitchen

My dream kitchen....deep farmhouse sink, double ovens, 6 burner stove, white marble countertop island to roll dough out on, butcher block counter in one area, large Sub Zero fridge, bright, airy and open so everyone can be in the kitchen at once! My reality kitchen is not quite living up to the dream...but I've stocked it well with both food and tools to feed the body, mind and soul of my family.

Here is what I think is essential to any kitchen.

Wooden Spoons
They don't scratch pans, react with food or conduct heat like a metal spoon. And they just feel really good in your hand! Other than a good knife and your hands, there is no more useful tool in the kitchen.

Cast Iron Skillet
I cannot live without my cast iron skillet! Memories of reading Little House on the Prairie and drooling over the descriptions always come to mind. Several of my grandmother's pans are waiting for me in storage back on Cape Cod, but in the meantime I've been using one my Mum gave me one Christmas. I cook everything in it...chicken, meatballs, veggies, grilled cheese, leftovers...everything browns up and tastes delicious. Plus, the iron leaches into your food making it even more nutritional!

Le Creuset Dutch Oven
Do you want to cook perfect rice?
In addition to
soaking your grains, cook them in one of these Dutch Ovens and you will never burn your rice again! You can also make bolognese, boil water for pasta, create homemade curries, all day simmering marinara, one pot chicken & rice dishes, oatmeal, soups, name it, you can cook it and it will be delicious and easy to clean.

A Few Pampered Chef Items
The Large Bar Pan
 I honestly do not know what I would do without this piece of stoneware from the Pampered Chef. In fact, I own all three sizes! I roast every veggie on it, bake my bacon (the easiest way to cook bacon), cook fish, chicken, pizza, name it...I've cooked it on stoneware. It never burns, sticks or retains tastes and smells. It holds heat beautifully and cleans up effortlessly!

The Mix 'N Chop
Whole, peeled tomatoes and ground beef have met their match. I love wooden spoons...but they cannot break up tomatoes and meat the way the Mix 'N Chop can! I'm not one to use a lot of tools in the kitchen, but this is one I really appreciate having on hand.

A Few More Odds 'N Ends...
A Good Knife
My favorite is the Santoku but I also love having a serrated knife for bread and tomatoes and a small paring knife. That's all I really need!
Sticky Pans
I call them sticky pans b/c they are the opposite of non-stick pans in so many ways. I am becoming more and more leary of teflon style pans and would rather use butter and oil than use a pan that might be toxic. I love my All Clad set and use it multiple times a week to cook collard greens and lots of different types of kale.

Mixing Bowl
Oh mixing bowls...they are up there with handbags, sheets and hairclips...aka...things I love to collect. Brownware, Bauer, Fiestaware, Burleigh, Portmeirion and Emma Bridgewater to name just a few! Can you tell I have a problem? Cooking should be something you enjoy. If using a cheery bowl helps, then use one!

I'd love to hear which tools you cannot live without in your kitchen, so please share!

Wednesday, June 22, 2011

To Soak or Not to Soak

Perfect Brown Rice
I love ordering brown rice at a restaurant as it is always delicious. But when I cooked it at home it was chewy, or hard, or just not pleasant to eat. My 7 year old son (who loves rice like his mama) would always try it and never like it so I went straight back to white Jasmine rice. I knew brown rice was the healthier choice and I wasn't going to give up! As I continued on my journey to feeding my family healthier meals, I discovered information about soaking your rice. My first thought was...what a pain! Time consuming! And will it really taste better? Much to my surprise, it not only guaranteed perfect brown rice, it also turns out it is much healthier for you.

Many people are making the switch to brown rice as a healthier choice, but did you know brown rice has a coating called phytic acid which can prevent your body from absorbing certain minerals?  This is also true for quinoa, beans, nuts and soy. So what is one to do? It's quite simple...soak your grains. My son doesn't even ask for the other rice anymore!!

Simple Soaked Brown Rice
from The Nourishing Home

1 cup of organic brown rice
1 tbsp plain organic Kefir or yogurt (*see dairy-free option - I use Apple Cider Vinegar)
2 cups warm water
1/8 tsp of Celtic sea salt

Add above ingredients to a medium ceramic (or glass) mixing bowl (I use my Le Creuset pot and leave on the stove) and thoroughly combine. Cover the bowl and place it in a warm area of your kitchen for 12-24 hours. After soaking time is completed, drain mixture using a fine-mesh strainer and gently rinse. Place drained rice in medium saucepan and add approximately 1 ¾ cups water. Bring to a boil. Then, immediately cover and reduce heat until you achieve a gentle simmer. Cook approximately 25-40 minutes until rice has absorbed the liquid and reached the consistency you desire. Makes approximately four ½ cup servings.

*For dairy-free soaking, substitute whole milk Kefir with coconut milk kefir, or fresh-squeezed lemon juice or apple cider vinegar.

Tip#1: If you will be refrigerating or freezing your cooked rice for future meals, be sure to cook the rice al dente, or it may become mushy when reheated.

Tip#2: I have noticed that sometimes my soaked rice will absorb more water during the soaking process than at other times, so you may find it necessary to adjust the amount of water used during the cooking process. A good way to know, is to strain your rice over a bowl and then pour the soaking liquid into a two-cup measuring cup and see how much liquid is left. If there is 1 ¾ cups of liquid or more left over during the soaking process, then you would add 1 ¾ cups of fresh filtered water to your saucepan and cook the strained rice in that amount of water.

Time-saving Tip: Triple this recipe and refrigerate the leftovers for multiple dishes throughout the week. Below are several of my favorite recipes using soaked brown rice:

• Soaked Brown Rice Breakfast Porridge:

• Buttery-Herbed Brown Rice:

• Green Quiche with Brown Rice Crust:

Here are some other helpful resources:

Lamb Curry

During a recent stay in New York City, we enjoyed a most delicious lamb curry from of my favorite food places in the city! I always find ingredients there that I've encountered on my travels and never thought I'd see again such as Wilkin & Son Tiptree Little Scarlet Preserve - some of the tastiest strawberry jam that I discovered in London. I could literally eat it by the spoonful! Dean+Deluca also bakes some amazing brioche and serves a delicious hot cocoa. Back to the curry...I never intended for my 6 year old son to eat it - but he devoured it! So I decided to make some back home in Los Angeles. My version was a little too spicy for him so next time I will tone down the spice, but boy was it good!

1 1/2 lbs lamb (I used boneless roast cut into cubes)
Wildtree Garlic GSO (in case you forgot...GSO = Grapeseed Oil)
2 carrots (peeled and chopped)
1/2 large onion (peeled and chopped)
1 celery stalk (chopped)
1 large potato peeled and cubed
1 tsp grated fresh ginger
salt to taste
1 bay leaf
1 TBSP Wildtree Korma Curry or Curried Garlic Blend (add more if you like)
3/4 cup coconut milk
1 1/2 cups beef stock or water

Heat oil in a large saucepan over high heat, add the lamb and brown in batches. Remove and set aside. Reduce heat to medium, add onion, garlic and ginger to pan and cook, stirring, for 5-6 minutes. Add curry and cook, stirring, for 1 minute. Return lamb to pan, add stock and bring to the boil. Reduce heat and simmer for 30 minutes. Add the potato, carrot and coconut milk and cook for a further 25 minutes.

Serve over rice.

Certified Gluten Free Products Coming in August!

We just got the NEW FALL PRODUCTS LIST releasing in AUGUST!

I am thrilled to be able to tell you that there are CERTIFIED GLUTEN FREE products on the list!

Here's the list:
Absolutely Onion Blend
Fast & Flavorful Dry Brine

Mocha Mousse & Cheesecake Blend
Smoky Bacon Grapeseed Oil
Sweet & Simple Sugar Cookie Mix
Sweet Cranberry Mustard Spread
Whole Grain Thyme Mustard
Wildtree's Classic Caesar Dressing Mix
Rockin' Moroccan Rub

Gluten Free Brownie Mix
Gluten Free Muffin Mix
Gluten Free Yellow Cake Mix
Gluten Free Pizza Dough Mix
Gluten Free Bread Mix

Sunday, June 19, 2011

Summer Kick-Off Sale

Cuttyhunk Photos
This photo of Cuttyhunk is courtesy of TripAdvisor

Sparkling blue water, lush green rolling hills, fluffy white clouds, vibrant red sunrises, cool ocean breezes, warm golden sun, fresh seafood, creamy ice cream, smoldering orange sunsets...these are a few of the sights I am most looking forward to this summer on Cuttyhunk Island!

To kick off the summer, I am having a 2 day sale...
30% off all inventory I have in stock (must be picked up in Culver City).
10% off any orders not in stock (will be shipped).

You must contact me to take advantage of this sale before Tuesday, June 21st at 6 pm.

Inventory List
Take a look and claim yours now...first come, first serve!
Grapeseed Oils
Hickory (2)
Mediterranean (3)
Large Garlic
Large Butter

Culinary Blends
Basil Pesto (3)
CA Garlic Pepper Blend
Curried Garlic (2)
Garlic Galore (3)
Garden Vegetable Blend (2)
Herb Grilling (2)
Italian Salad Dressing Mix
Chili (2)
Lemon Pepper
Onion & Chive Blend (2)
Perfect Pizza Seasoning
Rancher Steak Rub
Rodeo Rub (2)
Large Scampi (2)
Tuna Skillet Meal (2)

Soups & Stews
Cream of Mushroom (2)
Cheddar Soup (6)
Beef Bouillon (2)
Chicken Bouillon (2)
Vegetable Bouillon
Sofrito (3)

Dips, Bread Dippers & Salsas
Dill Dip (2)
Ranch Dressing
Red Bell Pepper & Garlic

Dressings, Marinades & Sauces
Sweet & Savory Pineapple Sauce (3)
Cactus Pete's Agave BBQ Sauce (3)
Cacciatore Sauce
Honey Mustard
Horseradish Mustard
Kickin' Asian Stir-fry Sauce
Pacific Fusion
Moroccan Grilling Marinade
Leslie's Smoky Burger & Rib Sauce (7)
Sweet Onion Spread
Teriyaki Sauce
Thai Sesame Sunbutter Sauce (2)

Bread, Pizza & Pancakes
Pumpkin Bread (4)
Pumpkin Pancakes (5)
Banana Bread
Citrus Bars
Cranberry Orange Bread
Whole Grain Pancake Mix

Carrot Cake
Cinnamon Rolls
Cranberry Jalapeno Jelly
Chocolate Mousse
Lemon Lime Cheesecake
Chocolate Fudge
Blueberry Jam
Simply Sweet Popcorn Seasoning

Sunday, June 12, 2011

Guest Chef ~ Italian Style Frittata

Here is a yummy dish from another Wildtree Rep...Yvonne Hall aka Wild for Wildtree Cooking!

Italian Style Frittata
Serves 6

1 cup canned diced tomato, not drained
¼ cup Wildtree Garden Vegetable Blend
6 eggs
½ cup parmesan cheese, shredded
½ teaspoon black pepper
Pinch of salt
1 teaspoon Wildtree Natural Grapeseed Oil
½ cup ricotta

Preheat oven to broil setting. Combine diced tomatoes and Garden Vegetable Blend in a small bowl and set aside. In medium size bowl, whisk together eggs, Parmesan, pepper, and salt. Heat Grapeseed Oil in a 12-inch non-stick, oven safe skillet over medium-high heat. Add prepared garden salsa to pan and sauté for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Place small dollops of ricotta cheese all over the top of the egg. Place pan into oven and broil for 6-8 minutes, or until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.

Recommendations from the Product Tasting Committee

I have been a pooud member of the Product Tasting Committee for several seasons and I LOVE it!  Wildtree thoroughly tests their products for safety, nutrition, taste and ease. They look for a “thumbs-up” from the PTC which is made up of Wildtree Representatives. Wildtree is committed to product excellence. Below is a list of the 6 NEW Spring/Summer Products and suggestions for ways to use them from members of the Product Testing Committee…

*Cactus Pete’s Agave BBQ Sauce*
– Add to your sloppy joes … delicious!

– This is the new ketchup with my family – we use it on EVERYTHING! It’s great on all kinds of meats when grilling – and don’t forget to top your meatloaf with it!!

– Make a chicken barbeque pizza! Spread this amazing BBQ sauce on a Wildtree Pizza dough crust. Top with cooked, cubed chicken, diced red onion and red pepper. Sprinkle with shredded Gouda or Monterrey Jack Cheese! Bake as directed for any Wildtree pizza. This sauce is also perfect for dipping homemade chicken nuggets.

– We LOVE this on ribs and pulled pork. We are more of a sweet and spicy BBQ family – and I think we’ve finally found our match to our previous favorite!

– This is GOOD ON EVERYTHING … but we especially enjoyed it on slow-roasted chicken thighs in the crockpot and in baked beans. Bet it would also make a great meatloaf topper!

– I love this sauce! It is a sweeter sauce, not spicy, so it is really kid-friendly! Try adding some to canned baked beans...really adds a nice flavor.

*Garden Vegetable Blend*
– DELICIOUS gazpacho mix, especially topped with freshly chopped avocado and cilantro.

– You can use this to season hamburgers or turkey burgers. Combine it with the perfect pizza sauce to make a veggie pizza sauce.

– This blend made the best chicken primavera my family has ever tasted!! I couldn’t believe my kids were eating zucchini and carrots in the sauce that they could actually see! LOL! It was wonderful!

– This is one of those products that I can see myself putting in EVERYTHING! Add this into a package of the Cheesy Cheddar Soup – doesn’t that sound good?!

*Smoky Chipotle Hot Sauce*
– I use the Hot Sauce on EVERYTHING! I love it on pizza, hamburgers and eggs. It is great to spice up a taco salad or in Spanish rice for some added heat. I have put it in Bloody Mary’s, sandwich wraps and much more. This is the BEST hot sauce I have ever had! My bottle is empty, so thank goodness these products were released early!

– Great dipping sauce for appetizer meatballs.

– I LOVE this hot sauce sprinkled on my scrambled eggs or omelet!

*Sweet & Savory Pineapple Sauce*
– It is a fabulous addition to baked fish! Refreshing and full of fun flavor!

– I love using this sauce for an easy stir-fry with shrimp, snow peas, water chestnuts, and brown rice. It’s also great on a spinach salad with fresh strawberries.

– This is amazing on fresh spinach salads with hard-boiled eggs, turkey bacon and mandarin oranges.

*Watermelon Lime Frozen Drink Mix*
– If you like martini’s you will LOVE the Watermelon Lime Frozen Drink mix! I don’t even like watermelon flavoring, but this was PERFECT and changed my mind! I blended the mix with vodka and served in martini glasses... SOOO pretty and SOOO good! Leave out the alcohol for a delicious treat, too! My family is asking, “When will that mix get here?” Can hardly wait!

– I love having the Watermelon Lime Drink mix as a basic for a quick and easy beverage! It sure beats all the dyes in “Kool-aid” and tastes AWESOME!!

– I got a Sodastream for Christmas and the Watermelon Lime Drink Mix makes an awesome homemade seltzer drink. You can simply add it to plain seltzer, as well.

*Sunny Citrus Bar Mix*
– Perfect for a spring luncheon or ladies get-together! I plan on making these for Easter brunch. Sprinkle with powdered sugar and cut into small squares.

– This is a must-have for dessert at all times! I’m looking forward to serving them for dessert at BBQs this summer because they are so fresh and delicious!

4th of July Lunch

Let's start with dessert...this is just too good not to share!

S'Mores Brownies
Serves 16

9 TBSP unsalted butter, melted
2 ¼ cups crushed graham crackers
3 TBSP sugar
1 package Wildtree O’So Fudge Brownie Mix
3 cups mini marshmallows

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch. Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and a pinch of salt in a medium bowl. Press the crumb mixture evenly into the bottom of the pan. Bake until golden brown, about 10 minutes. Allow crust to cool. Meanwhile prepare the Brownies according to package instructions. Top the cooled crust with the Brownie batter and bake for approximately 40 minutes. Once the brownies are finished baking allow them to cool and top with the marshmallows. Set the oven to broiler, and put the marshmallow topped brownies in the oven for about 1 minute until the marshmallows are golden brown.

Agave BBQ Braised Brisket Sliders
Serves 12

2 TBSP Wildtree Natural Grapeseed Oil
3 pounds lean beef brisket
3 TBSP Wildtree Adobo Seasoning
1 large onion, chopped
2 medium carrots, chopped
3 stalks celery, chopped
1¾ cups hot water
3½ tsp Wildtree Beef Bouillon Soup Base
1 cup Wildtree Cactus Pete’s Agave BBQ Sauce
24 mini hamburger buns or dinner rolls

Heat Grapeseed Oil in a large skillet over medium-high heat. Rub the brisket with the Adobo Seasoning coating every side of meat. Sear all sides of the brisket until a brown crust forms. Dissolve the Beef Bouillon Soup Base into the hot water. In a slow cooker make a bed of vegetables with the celery, onion, and carrots and place the browned brisket on top; pour the Beef Bouillon Soup Base mixture on top. Make sure that the meat is covered ¾ of the way with the liquid. If not add another cup of water. Cover the slow cooker and cook on low for 6-8 hours, until meat is tender. Transfer meat to a platter and cover. Strain remaining liquid into a saucepan and bring to a boil over medium-high heat; reduce by half, and stir in Agave BBQ sauce. Slice the meat across the grain and add into the sauce. Serve with mini hamburger buns and your favorite fixin's.

Asian Ginger Plum Vegetable Kebabs
Serves 6-8

½ pound baby Portobello mushrooms, sliced in half
½ pound red bell pepper, cut into ½ inch chunks
½ pound red onion, cut into ½ inch chunks
½ pound of fresh pineapple, cut into ½ inch chunks
1 summer squash, cut into ½ inch half moons
1 zucchini, cut into ½ inch half moons
1 cup Wildtree Asian Ginger Plum Dressing & Marinade
Bamboo skewers soaked in water

Toss the vegetables with the Asian Ginger Plum Dressing and marinate for about 30 minutes. Skewer the vegetables on the bamboo skewers. Preheat the grill to medium-high and grease well. Grill the kebabs until the vegetables are fairly tender and charred.