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.

Pesto Pinwheel Pizza Bread

 

Pesto Pinwheel Pizza Bread

1 bag Wildtree So Quick & Easy Pizza Dough Mix, prepared up to resting point

1/3 cup Wildtree Basil Pesto

1 tablespoon Wildtree Garlic Galore

1 cup warm water

1 cup Wildtree Roasted Garlic Grapeseed Oil

1 cup shredded asiago cheese

1 teaspoon Wildtree Natural Grapeseed Oil

1/8 teaspoon garlic powder

1/8 teaspoon black pepper

 

Preheat oven to 425°F. In a bowl combine the Basil Pesto and Garlic Galore. Hydrate with the warm water and then mix in the Garlic Grapeseed Oil. Roll out the dough. Spread the prepared Basil Pesto over the dough. Sprinkle with asiago cheese. Starting on one of the long edges of your asiago cheese. Starting on one of the long edges of  your dough, gently roll the dough up into a pinwheel. Tuck the edges in at the ends of the loaf when you are done, and carefully transfer the loaf to a parchment lined baking sheet with the seam of the bread facing down. Bake for 20-22 minutes or until top of dough is golden brown. Remove from oven and brush the crust with Grapeseed Oil. Sprinkle lightly with garlic powder and black pepper to taste and allow to cool for ten minutes. Slice and serve warm. Can be served with prepared Wildtree Hearty Spaghetti Sauce Blend.

 

To order your Wildtree pantry ingredients so you can make this yummy dish, 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.