Not your Mama's Green Bean Casserole!

Here's a great twist on serving green beans for Thanksgiving. Gone are the days of Cream of Mushroom Soup and Fried Onion...bring on the bacon instead!!!!

 

Balsamic Green Beans with Pancetta

1 cup pancetta, diced

12 ounce green beans

2 teaspoons Wildtree Garlic & Herb Blend

¼ cup Wildtree Flavored Balsamic Vinegar

 

Heat a nonstick skillet over medium heat. Add the pancetta and sauté until browned. Drain off most of the grease; leave a small amount for sauteing the green beans. Meanwhile blanch the green beans in boiling water for 3-5 minutes. Drain and add green beans to the skillet with the pancetta. Season with the Garlic & Herb Blend; sauté for 1 minute. Add the Balsamic Vinegar; continue cooking until most of the vinegar is evaporated. Season with salt and pepper if desired.

 

To order your Wildtree flavored vinegars or Garlic & Herb Blend please go to www.jenwarr.mywildtree.com.

 

Balsamic Steak Salad for Two

Balsamic Steak Salad for Two

2 Tbsp Wildtree Balsamic Vinegar (whichever flavor you prefer)

2 tsp red wine vinegar

½ tsp brown sugar

½ pound strip steak

½ tsp plus ¼ tsp Wildtree Rancher Steak Rub

1 tsp Wildtree Roasted Garlic Grapeseed Oil

1 bell pepper, diced

1 onion, diced

1 tomato, diced

1 tsp Wildtree Garlic Galore Seasoning Blend

4 cups lettuce

½ cup feta, crumbled

 

Preheat your grill to high. While the grill preheats mix together the Balsamic Vinegar, red wine vinegar, and brown sugar; set aside. Season the steak with ½ teaspoon Rancher Steak Rub. Grill for about 2-3 minutes per side, or until cooked to desired doneness. While the steak cooks heat the Grapeseed Oil over medium heat. Add the chopped vegetables, Garlic Galore and remaining ¼ teaspoon Rancher Steak Rub. Sauté until tender, about 5 minutes. Divide the lettuce among two plates. Top with cooked vegetables and feta. After steak has rested, slice against the grain and place on top of the salad. Drizzle with the Balsamic Vinegar mixture.

 

To order your Wildtree groceries, please go to www.jenwarr.mywildtree.com.

Marinated Mushrooms

Marinated Mushrooms
8 ounce package white button mushrooms, halved
1 tablespoon Wildtree Roasted Garlic Grapeseed Oil
2 tablespoons balsamic vinegar
1 teaspoon Wildtree Mediterranean Dry Rub

Combine all ingredients in a bowl; toss to coat the mushrooms. Marinate for 30 minutes. Preheat oven to 350°F or preheat grill. Thread the mushrooms onto skewers. Roast for 10-12 minutes, turning half way through, or grill for 5 minutes on each side.

To order your Wildtree pantry ingredients so you can make this yummy dish, please go to www.jenwarr.mywildtree.com.