SUMMER MENU-A-DAY FOR JULY ~ Roasted Caesar Chicken with Watermelon Lime Granita

+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#31 - Roasted Caesar Chicken with Watermelon Lime Granita

The perfect dinner on a beautiful summer day! Prepare the granita in the morning so it is ready for dessert!

Roasted Caesar Chicken
4 chicken cutlets
1 package Wildtree Classic Caesar Dressing Mix
1 cup panko bread crumbs
3 tablespoons Wildtree Natural Grapeseed Oil, divided
2 tablespoons fresh parsley, chopped
2 heads of romaine, halved
1 teaspoons Wildtree Rancher Steak Rub

Preheat oven to 450°F . Line a baking sheet with foil. Place the chicken breast on the prepared sheet. Combine the Caesar Dressing Mix, panko, 2 tablespoons Grapeseed Oil, and parsley in a bowl. Pat the panko mixture onto the chicken breast. Roast the chicken until the crumbs begin to turn golden brown, about 7 minutes. Meanwhile brush the romaine halves with the remaining 1 tablespoon of Grapeseed Oil and sprinkle with Rancher Steak Rub. Remove the sheet from oven place the romaine around the chicken. Roast until chicken is cooked through and the lettuce is browned on edges, about 5 minutes. Serve the chicken on a wedge of lettuce with a drizzle of Wildtree Ranch Dressing.

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Watermelon Lime Granita
3 pounds seeless watermelon, rind removed, diced
1/4 cup fresh mint
1 bag Wildtree Watermelon Lime Frozen Drink Mix

Working in batches, puree all ingredients in a blender until smooth. Transfer watermelon mixture into a freezer-safe container and place in the freezer until frozen solid, about 3-4 hours. Use a fork to scrape into large crystals and spoon granita into chilled glasses.

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

SUMMER MENU-A-DAY FOR JULY ~ Greek Tacos in Pita with Tzatziki Dip & Veggies

+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#30 - Greek Tacos in Pita with Tzatziki Dip & Veggies

I LOVE Greek food! If you have never tried it, you are missing out!

Greek Tacos in Pita
1 pound ground beef
1 tablespoon Wildtree Opa! Greek Seasoning (You can also use Wildtree's Italian Salad Dressing Mix for a different flavor.)
4 cups baby spinach
10 kalamata olives, diced
¼ cup feta, crumbled
3 pitas, halved

Heat a medium nonstick skillet over medium high heat. Add the ground beef and Opa!Seasoning and cook until the beef is browned and cooked through. Add the spinach and continue cooking until wilted. Remove from heat, fold in the olives and feta. Dived the mixture among the 6 pita halves.

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Tzatziki Dip
1 cup nonfat Greek yogurt 
1 tablespoon Wildtree Tzatziki Seasoning Blend 
1/2 cucumber, seeded and grated

Combine Greek yogurt, Tzatziki Seasoning Blend and cucumber in a bowl and mix thoroughly. Refrigerate 1 hour before serving. Serve with an assortment of veggies.

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

SUMMER MENU-A-DAY FOR JULY ~ BLT Salad Rollups with Baked Kale Chips

+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#29 - BLT Salad Rollups with Baked Kale Chips

 Sometimes it's nice to take a break from cooking a traditional dinner, especially on hot summer nights, but still serve something hearty and delicious.

BLT Salad Rollups
8 ounces Neufchatel cream cheese, softened
2 tablespoons Wildtree Smoked Mozzarella & Tomato Blend
5 strips bacon, cooked and crumbled
1 cup shredded lettuce
1/2 avocado, diced
2 burrito size flour tortillas

In a large bowl combine all the ingredients except the tortillas. Divide the mixture among the 2 tortillas; spread in an even layer. Tightly roll up each tortilla. Wrap tortilla rolls individually in plastic wrap. Refrigerate at least 1 hour. Cut into 1-inch slices; secure each slice with toothpick.

+ + +



Baked Kale Chips
3 cups kale, torn into bite size pieces
1 tablespoon Smoky Bacon Flavor Grapeseed Oil
1 tablespoon Wildtree Spicy Cheddar Popcorn Seasoning (or Rodeo Rub, or Scampi or ANY Wildtree favorite!)

Preheat oven to 350 degrees F. In a large bowl add the kale and Bacon Oil. Use your hands to scrunch the leaves and cover the leaves with the Oil. Add the Spicy Cheddar Popcorn Seasoning and toss with hands so all the leaves are covered. Place in a single layer on a sheet pan (use two pans if necessary.) Bake for 10 minutes, turn the chips, and then continue cooking for 10-15 minutes more. (Smaller pieces will crisp up faster and can be removed from the other sooner. Check every 5 minutes for doneness.)

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

Wildtree's Fall 2013 ORGANIC Catalog & a Special Gift for You!

Wildtree's Fall 2013 Catalog
16 New ORGANIC Products!

 I have some exciting news...Wildtree launched their NEW Fall Products...16 of them! And they are all 100% Certified ORGANIC! In fact, Wildtree revealed that they will never again launch a product that is not organic. HOORAY for Wildtree!

 Here's the list of our NEW products (see below for how you could win them all!):
Hoisin Sauce
Spiced Cranberry Jam
Hearty Oatmeal Mix In: Coconut
Pot Pie Skillet Meal
Chai Spiced Bread
Dessert Bar Crust
Pumpkin Chocolate Cheesecake
Marvelous Macaroon Mix
Wasabi Ginger Sauce
Everything Spice Blend
Garam Masala
Spicy Carne Asada
4 Flavored Vinegars (orange, strawberry, apple, and raspberry)

 I am gifting the first four hosts who book a Freezer Meal Workshop (in August or September - virtual or in person) with ALL of these delicious products!!! Just contact me now to pick your menu and invite your guests. All you need to do to qualify is have at least 8 friends join you and get the order in before midnight on July 31st. This gift is in addition to your FREE Workshop Bundle for being the host!

 

What are you waiting for?

Dinner is just a few hours away!

Wouldn't you like to know the answer to "What's for dinner?"

Cheers to happy, healthy freezer cooking and to all the new Wildtree groceries!

(Contact me via my website at www.jenwarr.mywildtree.com or message me on Facebook at https://www.facebook.com/WildtreeCookingwithJenWarr.)

SUMMER MENU-A-DAY FOR JULY ~ Italian Beef Stew

+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#28 - Italian Beef Stew served with a Butter Lettuce Salad

I hope the sun is shining where you are...it is not on Cape Cod! This Beef Stew recipe is sure to hit the spot on such a foggy day!

Italian Beef Stew
5 tablespoons Wildtree Natural or Roasted Garlic Grapeseed Oil, divided
4 medium carrots, chopped into 1/2-inch thick pieces (2 cups)
3 stalks celery, chopped into 1/2-inch thick pieces (1 1/2 cups)
1 onion, diced
2 tablespoons Wildtree Garlic Galore Seasoning
2 ½ pound rump roast, fat trimmed and cut into 1 inch cubes
¼ cup flour
1 teaspoon Wildtree Rancher Steak Rub
4 cups Wildtree Beef Bouillon Soup Base, prepared according to package directions, divided 1 tablespoon red wine vinegar
2 (14.5 ounce) cans diced tomatoes, drained
1 ½ pounds red potatoes, cut into 1 inch cubes
1 tablespoon Wildtree Hearty Spaghetti Sauce Blend
2 tablespoons fresh thyme
1 tablespoon fresh rosemary, chopped

Heat 2 tablespoons of the Grapeseed Oil olive oil in a large pan over medium heat. Once hot add carrots, celery and onion and sauté until lightly golden, about 5 - 6 minutes. Add Garlic Galore and sauté 30 seconds longer. Transfer mixture to a slow cooker and set to high. Place beef in mixing bowl, add flour and Rancher Steak Rub. Toss well to evenly coat beef in flour. Return pot to medium-high heat, add remaining 3 Tablespoons Grapeseed Oil. Once oil is hot add beef and cook stirring occasionally until beef has browned. Add 1 cup Beef Bouillon and red wine vinegar and cook, stirring frequently while scraping bottom of pan to loosen browned bits on bottom, until sauce has thickened. Transfer to slow cooker. Add remaining 3 cups Beef Bouillon, diced tomatoes, potatoes, and Hearty Spaghetti Seasoning; stir to combine. Cover and bring mixture just to a boil, stirring occasionally. Reduce heat to low, cover, and cook 5 hours, stirring occasionally, until beef is very tender. Stir in fresh thyme and rosemary. Season with salt and pepper to taste (if desired).

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

SUMMER MENU-A-DAY FOR JULY ~ Teriyaki Turkey Meatballs

+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#27 - Teriyaki Turkey Meatballs served over steamed rice and broccoli

Make this dinner ahead of time before heading out to the beach, on the water, to the pool, on the boat, into the mountains...anywhere you choose to spend a beautiful Saturday! This way, you're sure to come home to a delicious home cooked meal.

Teriyaki Turkey Meatballs

Meatballs:
2 pounds ground turkey
1 box Wildtree Just Like Mom’s Meatloaf Mix
2 eggs, beaten
2 scallions, diced
1 teaspoon grated ginger
¼ cup Wildtree Pacific Fusion

Sauce:
½ cup Wildtree Pacific Fusion
½ cup brown sugar
½ tablespoon sesame oil
1 tablespoon rice vinegar

Preheat oven to 400°F. Mix all of the meatball ingredients together in a mixing bowl. Form the mixture into 2 inch meatballs (should make about 32 meatballs). Heat a large nonstick skillet over medium to high heat. Sear the meatballs on all sides. Transfer them to a greased baking sheet and bake for about 15 minutes, or until they are cooked through. Meanwhile prepare the sauce. Combine all the sauce ingredients in a large saucepan (big enough to hold all the meatballs). Heat the sauce over low heat. Stir often. Once the meatballs are cooked, transfer them to the saucepan. Use a rubber spatula to “stir” the meatballs and coat them in the sauce. Cover and continue cooking for about 5 minutes. Serve the meatballs and sauce over rice with steamed broccoli.

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

SUMMER MENU-A-DAY FOR JULY ~ Tilapia Piccata with Orzo Salad

+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#26 - Tilapia Piccata with Orzo Salad

This is a super simple meal that you can use with any white fish or chicken.

Tilapia Piccata with Orzo Salad

¾ cup orzo

1 cup grape tomatoes, halved

2 tablespoons parsley, chopped

½ teaspoon Wildtree Lemon Pepper Blend, divided

3 tablespoons flour

2 tilapia filets (about 12 ounces)

1 tablespoon Wildtree Natural Grapseed Oil

½ cup Wildtree Perfect Piccata Sauce

1 tablespoon butter

 

Cook pasta according to package directions. Drain; stir in tomatoes, parsley, and 1/4 teaspoon Lemon Pepper Blend. Set aside and keep warm. Combine remaining Lemon Pepper Blend and flour in a large shallow dish. Dredge fish in flour mixture. Heat the Grapeseed Oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm. Add Piccata Sauce to pan; cook 30 seconds. Remove from heat. Add butter to pan; stir until butter melts. Serve fish with sauce and pasta.

 

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

SUMMER MENU-A-DAY FOR JULY ~ Mediterranean Fajitas with Blackcurrant Sangria

+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#25 - Mediterranean Fajitas with Blackcurrant Sangria

 

Simple...delicious...healthy!

Mediterranean Fajitas

2 pounds chicken breasts, boneless & skinless

2 tablespoons Wildtree Natural Grapeseed Oil

2 tablespoons Wildtree Mediterranean Dry Rub

1 cup olives (an variety) diced

2 garlic cloves, minced

1 teaspoon Wildtree Roasted Garlic Grapeseed Oil

8 (6 inch) flour tortillas (or flatbread if preferred)

½ cup hummus

1 cup cherry tomatoes, halved

½ cup roasted red peppers, diced

 

Add the chicken, Grapeseed Oil, and Mediterranean Rub in a large re-sealable bag. Use your hands to coat all the chicken breasts with the Grapeseed Oil and Mediterranean Rub. Preheat grill to medium high. Remove the chicken from the bag and place on the grill. Cook the chicken for about 4 minutes on each side or until completely cooked through. Meanwhile prepare an olive tapenade but combining the olives, garlic, and Garlic Grapeseed Oil; set aside. Transfer the chicken to a cutting board, slice into strips for serving. Enjoy on a tortilla with the olive tapenade, hummus, tomatoes, and roasted red peppers.

 

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Blackcurrant Sangria

1 (750 ml) bottle red wine, we used Pinot Noir

1 cup Wildtree Blackcurrant Cosmo Mixer

½ orange, thinly sliced

½ lemon, thinly sliced

½ lime, thinly sliced

½ cup cherries, pitted

 

Combine all ingredients in a pitcher. Cover and refrigerate over night for best results. Serve over ice if desired.

 

To order your Wildtree groceries please go to

www.jenwarr.mywildtree.com

 

SUMMER MENU-A-DAY FOR JULY ~ Slow Cooker Chicken Chili Taco

 
+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#24 - Slow Cooker Chicken Chili Taco

This is a family friendly meal that is super easy to make! Serve it with a fresh garden salad and some Wildtree Cornbread.

Slow Cooker Chicken Chili Taco

1 (15.5 ounce) can black beans

1 (15.5 ounce) can kidney beans

1 (8 ounce) can tomato sauce

2 (10.5 ounce) cans diced tomatoes with green chilies

1 onion, diced

1 cup corn

3 tablespoons Wildtree Taco Seasoning

1 pound chicken breasts, boneless and skinless

In a slow cooker combine all the ingredients up to the chicken. Once combined, add the chicken. Cover and cook on high for 6 hours. Shred chicken, stir to combine with remaining ingredients. Serve over rice or pasta or in a tortilla as a taco.

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

Butter Dipped Artichoke

 

A yummy appetizer for you to try!

Butter Dipped Artichoke

4 artichokes

2 dried bay leaves

2 cloves garlic

4 tablespoons of butter

1 tablespoon Wildtree Lemon Pepper Blend

1 tablespoon Hot Chili Pepper and Garlic Blend

Clean the artichokes by slicing half of the stem, picking most of the smaller leaves around the bottom, slicing 1 inch off the top, and remove the tips of the leaves with scissors. In a large pot place enough water to reach 2 inches with 2 dried bay leaves, 2 cloves of garlic and place a steamer basket at the bottom. Place the arthichokes in the pot and cover with a lid and allow the artichokes to steam at medium heat for 30-35 minutes. Meanwhile in two small diping bowls place 2 tablespoons of butter in each. Add 1 tablespoon of Wildtree Lemon Pepper Blend to one bowl and 1 tablespoon of Wildtree Hot Chili Pepper and Garlic Blend to the other. Heat butter and seasoning in microwave for 20-30 seconds. (For awesome dip, combine both seasonings in all 4 tablespoons of butter.) When artichokes are done cooking, allow to cool and then lightly peel the artichokes of it's leaves. Serve with dipping sauces and enjoy.

 

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

SUMMER MENU-A-DAY FOR JULY ~ Ranch Chicken Sheet Pan Meal with the World's Best Mashed Potatoes!

 
+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#23 - Ranch Chicken Sheet Pan Meal with the World's Best Mashed Potatoes!

I LOVE this kind of dinner! It's super easy to make and is always a hit with our family. Actually, anything breaded and served with mashed potatoes is a guaranteed winner for us!

Ranch Chicken Sheet Pan Meal
4 chicken breast cutlets
¾ cup panko breadcrumbs
1 packet Wildtree Creamy Ranch Dressing & Dip Mix
1 tablespoon fresh dill, chopped
3 tablespoons Wildtree Natural Grapeseed Oil, divided
8 ounces green beans salt and pepper to taste

Preheat oven to 425°F. Lightly grease a baking sheet and place the chicken breasts on it. In a bowl combine the panko, Ranch Dressing Mix, dill, and 2 tablespoons of Grapeseed Oil. Pat the mixture on top of the chicken breast. Roast the chicken until the crumbs begin to turn golden brown, about 5 minutes. Meanwhile toss the green beans with the remaining 1 tablespoon of Grapeseed Oil and season with salt and pepper if desired. Remove the sheet pan from oven place the green beans around the chicken. Roast until chicken is cooked through and the green beans are tender, about 5 minutes.

 

Serve with buttery mashed potatoes seasoned Wildtree's Onion & Chive Blend. (Or Garlic Galore...or Garlic & Herb...the possibilities are endless!!!)

 

To order your Wildtree groceries please go to

www.jenwarr.mywildtree.com

 

SUMMER MENU-A-DAY FOR JULY ~ Baja Fish Torta with a fresh summer fruit salad

+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#22 - Baja Fish Torta with a fresh summer fruit salad.

 Perfect dinner for a warm summer night! Excellent with a refreshing salad of local summer fruits.

Baja Fish Torta
1/4 cup light mayo
1 tablespoon capers, rough chopped
1 teaspoon fresh lime juice
1/4 teaspoon Wildtree Chipotle lime Rub
1/4 teaspoon plus 1 teaspoon Wildtree Jalapeno Pepper Blend
1/2 pound swordfish, cut into 2 equal portions
1/4 cup Wildtree Sweet & Savory Pineapple Sauce
1/2 avocado
2 cactus paddles, de-spined, trimmed (optional)
2 teaspoons Wildtree Natural Grapeseed Oil
Salt and pepper to taste
2 rolls, halved and toasted
1/4 cup fresh cilantro leaves

 

In a small bowl combine the mayo, capers, lime juice, Chipotle Lime Rub, and ¼ teaspoon of Jalapeno Pepper Blend. Set aside. In a separate bowl marinate the swordfish with the remaining 1 teaspoon of Jalapeno Pepper Blend and the Pineapple Sauce for about 10 minutes. Preheat a grill or grill pan to medium heat. Brush the cactus paddles and avocado with Grapeseed Oil and season with salt and pepper. Grill the cactus paddles for about 3 minutes on each side; be careful not to overcook otherwise they become mucilaginous. Grill the avocado just long enough to leave some grill marks. Set these ingredients aside. Next grill the swordfish for about 5 minutes on each side or until cooked through. To assemble sandwiches spread the mayo mixture on each half of the rolls. Top the bottom halves with a cactus paddle, the swordfish, then a few slices of the avocado, cilantro, and a top bun. 

To order your Wildtree groceries please go to

www.jenwarr.mywildtree.com.

SUMMER MENU-A-DAY FOR JULY ~ Cinnamon Pecan Pull Apart Bread

 
+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#21 - Cinnamon Pecan Pull Apart Bread

Super yummy for a Sunday morning. I know it's not dinner, but this is certainly a delicious way to start your morning with a cup of coffee and a Sunday paper.

Cinnamon Pecan Pull Apart Bread
1 box Wildtree Sunday Morning Cinnamon Rolls
1 (1/4 ounce) envelope active dry yeast
¾ cup plus 1 tablespoon milk
4 tablespoons butter
1 tablespoon orange zest
2 tablespoons fresh orange juice
½ cup chopped pecans (optional)
1 tablespoon butter, melted

In a large mixing bowl combine about half of the dough mix (doesn’t have to be exact) and the yeast; set aside. In a small saucepan, heat and stir ¾ cup milk and 4 tablespoons butter just until warm (12°F -130 °F) and butter almost melts. Add the milk mixture to flour mixture. Beat with an electric mixer on low for about 30 seconds, scrapping bowl as needed. Beat on high for 3 minutes. Use a wooden spoon or rubber spatula to stir in remaining dough mix. Turn dough out onto a floured surface. Knead until dough is smooth and elastic; dust with flour as needed to keep from sticking to working surface and hands. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of the dough. Cover and let rest in a warm place until doubled in size (45-60 minutes). Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest 10 minutes. Roll dough into a 20x12 inch rectangle. In a small bowl combine the orange zest, orange juice and filling packet. Spread the mixture over the dough. Sprinkle with the pecans. Using a pizza cutter or knife, cut the dough rectangle crosswise in fie 12x4 inch strips. Stack the strips on top of each other, then cut six 4x2 inch pieces. Stager the six pieces, cut sides up, in a greased 9x5 loaf pan. Let rest in a warm place 30-45 minutes or until nearly doubled in size. Preheat oven to 350°F. Bake loaf for 30-35 minutes or until baked through and top is golden. Cool in pan on a wire rack for 10 minutes. Remove from pan and transfer to a serving plate. In a small bowl whisk together the remaining 1 tablespoon milk, 1 tablespoon melted butter, and glaze packet. Drizzle over the loaf.

 

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

SUMMER MENU-A-DAY FOR JULY ~ Creamy Vegetable Scampi

+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#20 - Creamy Vegetable Scampi

 
This is the type of meal that you can prepare in the time it takes for the pasta to cook! Awesome for a busy night!

Creamy Vegetable Scampi
2 tablespoons Wildtree Natural Grapeseed Oil
2 slices prosciutto, chopped
½ cup pearl onions, prepared according to package directions
4 ounces sliced mushrooms
2 leaves swiss chard, chopped (about 2 cups)
¾ cup heavy cream
1 tablespoon Wildtree Scampi Blend
8 ounces uncooked penne, prepared according to package directions

In a large non stick skillet heat the Grapeseed Oil over medium to high heat. Add the prosciutto, onions, and mushrooms. Sauté until mushrooms and swiss chard start to brown, 5-7 minutes. Add the swiss chard and sauté until the leaves start to wilt. Add the cream; reduce heat to medium. Stir in the Scampi Blend. Simmer until cream starts to reduce and turns a slight golden color, about 2 minutes. Add the cooked penne; toss to combine.

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

SUMMER MENU-A-DAY FOR JULY ~ Rockin’ Moroccan Rubbed Chicken with Tomato-Zucchini Bake

+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#19 - Rockin’ Moroccan Rubbed Chicken with Tomato-Zucchini Bake

 

It's that time of the year...bountiful harvests from the garden! Enjoy your veggies with this super-quick-and-easy side dish which puts summer veggies to great use. Serve with grilled chicken for a delicious meal.

Tomato-Zucchini Bake
2-3 Tbsp Wildtree Roasted Garlic Grapeseed Oil
2-3 Tbsp Wildtree Mediterranean Dry Rub (or any Wildtree culinary blend you like such as Chipotle Lime Rub, Tuscany Bread Dipper, Chipotle Ranch, Herb Grilling)
2 tsp Wildtree Rancher Steak Rub
1 pound sliced zucchini (or half zucchini, half yellow squash)
1 1/2 cups fresh or frozen corn kernels
1 1/4 pounds sliced vine-ripened tomatoes
1/2 cup panko
1/4 cup finely grated parmesan cheese

Preheat oven to 400. Coat a 2-quart shallow baking dish with Garlic Grapeseed Oil to make it non-stick.  In a large bowl, mix all ingredients above (except panko and parmesan). Make sure the dry seasoning and oil coat everything evenly. In the baking dish, alternately layer seasoned sliced zucchini, corn kernels, and sliced tomatoes. Combine panko and Parmesan, and sprinkle on top.  Bake, uncovered, in the center of oven 30 minutes or until top is golden brown. Cover with foil, and bake for 10 minutes more or until vegetables are tender. Serve immediately.

 +   +   +



Rockin’ Moroccan Rubbed Chicken
2 TBSP Wildtree Rockin’ Moroccan Rub
4 boneless chicken breasts

Prepare a medium-hot grill or preheat a grill pan over medium-high heat.
Season the chicken with Moroccan Rub on both sides. Place the chicken on the grill or pan and cook until golden brown, about 5 minutes per side. Transfer to a platter, and let rest 5 minutes before serving.

 

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

SUMMER MENU-A-DAY FOR JULY ~ Teriyaki Pineapple Fried Rice

 
+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#18 - Teriyaki Pineapple Fried Rice

 

This is a delicious meatless meal! You can easily add chicken if your family wants something heartier, or to keep it meatless, add some grilled tofu or Portobello mushrooms.

 

Teriyaki Pineapple Fried Rice

1 teaspoon plus 1 tablespoon Wildtree Natural or Roasted Garlic Grapeseed Oil

2 carrots, grated (about 1 cup)

¼ cup scallion, chopped

¼ teaspoon fresh grated ginger

1 teaspoon Wildtree Garlic Galore Seasoning Blend

2 cups cooked white rice

1 cup diced pineapple

3 tablespoons Wildtree Teriyaki Sauce

 

Heat 1 teaspoon Grapeseed Oil in a nonstick skillet over medium heat. Add the carrots and scallion; sauté until tender. Add the ginger and Garlic Galore; stir until combined. Transfer to a bowl. In the same skillet heat the 1 tablespoon Grapeseed Oil over medium high heat. Add the rice and pineapple. Sauté to coat in the Grapeseed Oil. Let the mixture sit for a few minutes without stirring so the rice can brown. Toss and repeat until the rice and pineapple are browned, about 6-8 miniutes. Return the carrot mixture back to the pan along with the Teriyaki Sauce. Toss to combine, heat thoroughly

 

To order your Wildtree groceries please go to

www.jenwarr.mywildtree.com

SUMMER MENU-A-DAY FOR JULY ~ Tuscany Herbed Egg Sandwiches with Chorizo & Pesto and Almond Mocha Lattes

 

+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#17 - Tuscany Herbed Egg Sandwiches with Chorizo & Pesto and Almond Mocha Lattes.

 

It's breakfast for dinner tonight! Always the perfect solution for a quick & easy meal. Serve these sandwiches with a refreshing fruit salad - there are SO many delicious, juicy choices in season right now!

 

Tuscany Herbed Egg Sandwiches with Chorizo & Pesto

2 eggs

1 teaspoon Wildtree Tuscany Herb Bread Dipper Blend

2 ounce chorizo, sliced lengthwise into 4 pieces

1 ounce cheese

3 tablespoons Wildtree Basil Pesto

2 tablespoons water

1 tablespoon Wildtree Natural Grapeseed Oil

4 small potato rolls (toasted: optional)

 

Whisk together the eggs and Tuscany Bread Dipper. Heat a medium nonstick skillet over medium heat. Lightly grease with pan spray. Add the egg and scramble or fry until completely cooked through. Divide the egg among the 4 sandwich bottoms. Sear the chorizo in the now empty skillet until heated through. Place a slice on top of each egg, then top with some cheese and a slice of tomato. Spread some of the prepared Pesto on each top bun before placing them on the sandwich.

 

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Almond Mocha Lattes

2 cups brewed coffee, chilled

2 cups almond milk

2 tablespoons Wildtree Chocolate Lover’s Syrup

½ teaspoon vanilla extract (optional)

 

Combine all the ingredients. Serve over ice.

 

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

SUMMER MENU-A-DAY FOR JULY ~ Blueberry Vodka Sangria and Citrus Salad with Seared Scallops

 
+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#16 - Blueberry Vodka Sangria and Citrus Salad with Seared Scallops

It's going to be another hot day! I believe it's official...it's a heatwave in New England! How about a refreshing drink and simple dinner idea?

Blueberry Vodka Sangria

1 orange, sliced

1 lime, sliced

¼ cup Wildtree Wildly Blueberry Jam

1 bottle red wine (750 ml)

½ cup vodka

 

In a pitcher add the orange and lime slices. Add the Blueberry Jam. Pour the red wine and vodka over the fruit. Stir to combine. Refrigerate for at least 3 hours. (For best results let sit over night.) Serve over ice if desired; garnish with fresh blueberries.

 

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Citrus Salad with Seared Scallops

1/4 cup plus 3 tablespoons Wildtree Natural Grapeseed Oil, divided

2 tablespoons white vinegar

1 1/2 tablespoons water

1 tablespoon Wildtree Italian Dressing Mix

1 pound fresh sea scallops

3 tablespoons Wildtree Lemon Pepper Blend

3 ounces spring green salad mix

2 tablespoons basil, roughly torn

1 orange, segmented

1 grapefruit, segmented

 

Using a blender, combine the 1/4 cup Grapeseed Oil, white vinegar, water, and Italian Dressing Mix and set aside. Rinse sea scallops and pat dry with a paper towel. Heat a medium sized saute pan over medium-high heat. Dip the tops and bottoms of each scallop into the Lemon Pepper Seasoning, then in the Grapeseed Oil, and then place in the pan. Sear each side until lightly browned (about 1 minute on each side), remove from pan and build salad. Toss the salad greens, basil, orange and grapefruit with the Italian Dressing, top with the scallops, and serve.

 

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

SUMMER MENU-A-DAY FOR JULY ~ Watermelon Lemonade Martinis & Cobb Salad

+ SUMMER MENU-A-DAY FOR JULY +

 

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#15 - Watermelon Lemonade Martinis & Cobb Salad

Hotter than Hades!!!! You won't hear me say it's too hot to cook very often...but tonight is one of those nights! So here's a fabulous drink with a little salad to refresh and nourish you! 
 

Watermelon Lemonade Martinis
1 ½ pounds watermelon, rind removed
2 cups water
4 tablespoons Wildtree Old Fashioned Lemonade
2 teaspoons honey
10 ounce watermelon flavored vodka, divided

 

In a blender process the watermelon until very smooth. Strain through a coarse sieve or a mesh strainer set over a bowl, stirring with a rubber spatula to push through any pulp. Return strained juice to the blender; add the water, Lemonade mix, and honey and blend until combined.  To make one drink fill a shaker with ice, add 1 cup of the watermelon lemonade and 2 ounces of vodka. Place cover on shaker and shake for about 10 seconds; strain into a martini glass. Garnish with watermelon and/or lemon slices.

 

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Cobb Salad

1 bag Wildtree Creamy Ranch Dressing & Dip Mix, prepared according to package directions

6 cups baby spinach

2 hard boiled eggs, peeled and diced

1 avocado, diced

1 pound chicken breasts, grilled and chopped

1 cup cherry tomatoes, halved

1 cup blue cheese, crumbled

 

To assemble the salad, divide the spinach among 4 plates make a bed to use as the base for the salad. For each salad lay chopped eggs, avocado, chicken, tomatoes, and blue cheese in a line across the salad so it almost resembles a rainbow. Serve with Ranch Dressing. Add additional toppings such as crumbled bacon, candied pecans, or even substitute the blue cheese for cheddar.

 

To order your Wildtree groceries please go to

www.jenwarr.mywildtree.com.

SUMMER MENU-A-DAY FOR JULY ~ Shrimp Scampi Tacos

+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#14 - Shrimp Scampi Tacos

It's going to be a hot day! Serve up something simple and delicious...which is pretty much every Wildtree meal!!! 
 

Shrimp Scampi Tacos
1 cup water
2 teaspoons Wildtree Chicken Bouillon Soup Base
2 teaspoons Wildtree Garlic Galore Seasoning Blend
½ cup rice
1/4 cup red bell pepper, finely diced
1/3 cup grated Parmesan cheese
½ pound shrimp, peeled and deveined
1 teaspoon Wildtree Natural Grapeseed Oil
2 teaspoons Wildtree Scampi Blend
6 (6 inch) flour tortillas
1 ½ cups shredded lettuce lemon wedges for serving

In a saucepan bring water to a boil, add the Chicken Bouillon, Garlic Galore, and rice. Lower heat to a simmer, cover and cook about 15 minutes or until rice in tender. Remove from heat. Fold in bell pepper, and Parmesan. Meanwhile toss shrimp with Grapeseed Oil and Scampi Blend. Heat a non stick skillet over medium to high heat. Add shrimp and sauté until cooked through, about 3-4 minutes. To assemble tacos, layer rice with shrimp and shredded lettuce on each tortilla. Squeeze fresh lemon juice over each taco.

To order your Wildtree groceries please go to

www.jenwarr.mywildtree.com.

SUMMER MENU-A-DAY FOR JULY ~ Chicken Fried Rice

+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#13 - Chicken Fried Rice

 

Mmm...Chinese food is so tasty!! But it is oftentimes filled with MSG, high sodium or other things you may want to avoid. Here's a simple, healthy one dish meal. This recipe would be great to use with leftover chicken and any veggies you have lying around.

 

Chicken Fried Rice

1 teaspoon plus 1 tablespoon Wildtree Grapeseed Oil

8 ounces chicken breast, cut into strips

1/8 teaspoon Wildtree Rancher Steak Rub

2 eggs, beaten

1 small bell pepper, diced

8 ounce package baby corn

2 cups cooked rice

1/3 cup Wildtree Outrageous Orange Sauce

8 ounce package snow peas

3 scallions, chopped

 

In a large nonstick skillet heat 1 teaspoon of the Grapeseed Oil over medium high heat. Season the chicken with Rancher Steak Rub. Cook the chicken until it is golden brown and cooked through. Transfer to a plate. Reduce heat to medium. Add the beaten eggs and scramble until cooked through. Transfer to the plate with the chicken. Add the remaining 1 tablespoon of Grapeseed Oil. Add the bell pepper and baby corn. Sauté until the pepper is tender. Add the cooked rice and Orange Sauce, toss to combine and coat all the ingredients in the sauce. Add the snow peas and return the cooked chicken and egg to the pan. Fold all the ingredients together and cook until everything is heated through. Garnish with scallions.

 

To order your Wildtree groceries please go to

www.jenwarr.mywildtree.com.

SUMMER MENU-A-DAY FOR JULY ~ Chicken & Onion Stew

+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#12 - Chicken & Onion Stew

 

A northeast wind has been blowing hard all day on Cuttyhunk so I knew it was going to be the perfect night for a hearty soup. I prepared one of my family's all time favorite dishes from one of my favorite restaurants ~ Amoul's Deli in Little Venice, London. Oliver ate 3 bowls!

 

Chicken & Onion Stew

1 whole chicken 

1 teaspoon salt

2 pounds onions, sliced thinly (sounds like a lot but believe me you need them!)

2 Tbsp Wildtree Roasted Garlic Grapeseed Oil

1 garlic clove, peeled

2 large cinnamon sticks

1 whole nutmeg

1 TBSP Apple Cider Vinegar

 

Place the chicken, cinnamon sticks, nutmeg, garlic, vinegar and salt into a pot. (I love to use my Le Creuset pot  for this!) Cover with water and bring to a boil. Reduce to simmer and cook until the chicken is completely cooked (about 30 minutes, although this will depend on the size of the chicken). I prefer to let it simmer low and slow (3-4 hours) to leach all the nutrients from the bones which the vinegar helps to do. If the water evaporates, add a little more.

 

Once the chicken has cooked completely, remove it from the pot (leave liquid in pot although make sure you strain it) and let cool so that you can remove the meat from the bones. Throw the bones away and put the meat back into the pot with the liquid.

 

Meanwhile, put the oil in a frying pan over medium heat, and when it is hot but not smoking, add the onions and sauté until well browned. Add a little water to the pan to scrape up all the fond and then add it all to the pot with the chicken and simmer for 20 minutes.

 

Serve over short grain brown rice with a squeeze of lemon.

 

To order your Wildtree groceries please go to

www.jenwarr.mywildtree.com.

SUMMER MENU-A-DAY FOR JULY ~ Tomato Soup and Grilled Cheese

 

+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#11 - Tomato Soup and Grilled Cheese

 

It's a cool foggy day on Cape Cod, perfect night for soup and sandwiches.

 

Tomato Soup and Grilled Cheese

2 pounds tomatoes, chopped (about 8 tomatoes)

1 yellow onion, chopped

1 red bell pepper, chopped

3 tablespoons Wildtree Natural Grapeseed Oil

¼ teaspoon salt

¼ teaspoon black pepper

1 cup Wildtree Chicken Bouillon Soup Base, prepared according to package directions

4 slices whole wheat bread

4 teaspoons Wildtree Sweet Onion Spread,

4 ounces Manchego cheese

2 slices prosciutto

2 teaspoons Wildtree Natural Grapeseed Oil

 

Preheat oven to 425 degrees F. In a bowl toss together the tomatoes, onion, bell pepper, Grapeseed Oil, salt, and pepper. Transfer to a lightly greased baking sheet. Roast for 35-40 minutes. Carefully transfer the contents of the baking sheet (including the juices) to a blend. Add the Chicken Bouillon and blend until completely smooth. Leave the soup in the blender with the lid on while you make your grilled cheese. Spread 1 teaspoon of the Sweet Onion Spread on all 4 slices of bread. Top two of the slices with 1 ounce of cheese, 1 slice of prosciutto, the remaining 1 ounce of cheese, and the top slice of bread. Brush both sides of each sandwich with Grapeseed Oil. Preheat a nonstick skillet over medium heat. Cook each sandwich until both sides are golden and cheese has melted. Slice each sandwich in half; serve with the prepared tomato soup

 

To order your Wildtree groceries please go to

www.jenwarr.mywildtree.com.

SUMMER MENU-A-DAY FOR JULY ~ Mexican Veggie Skillet

 

+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#10 - Mexican Veggie Skillet 

 

It's hot out...again! So here's another one of Wildtree's awesome Skillet Meals which means you do not have to turn on the oven or the grill.

Mexican Veggie Skillet
2 cups water
1 cup milk
1 bag Wildtree Mexican Skillet Meal seasoning
1 cup brown rice***
1 bell pepper, diced
1 cup diced scallions
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can diced tomatoes with green chilies, drained

In a large skillet stir together water, milk, and Mexican Skillet Meal seasoning packet. Stir in the rice, and bring to a boil stirring occasionally. Once sauce is boiling, reduce heat to low, cover and simmer for 35 minutes. Stir occasionally. Remove cover, add in the remaining ingredients, and stir to combine. Cook, covered, for 5 minutes more or until rice is tender. Remove from heat and uncover. Let sit about 2-3 minutes, sauce will thicken as it cools.

***You might need a little extra time for the rice to cook all the way.

To order your Wildtree groceries please go to

www.jenwarr.mywildtree.com.

SUMMER MENU-A-DAY FOR JULY ~ Chicken Parmesan Skillet

 

+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#9 - Chicken Parmesan Skillet

 

Today is a busy day...perfect night for one of Wildtree's Skillet Meals! This recipe just kicks it up a notch without much effort!

 

Chicken Parmesan Skillet

1 tablespoon Wildtree Natural Grapeseed Oil

1 pound chicken, boneless skinless, cubed

2 cups water

1 (14.5 ounce) can tomato sauce

1 packet Wildtree Lasagna Skillet Meal

2 cups penne

4 ounces fresh mozzarella

2 tablespoon unsalted butter, melted

1 cup panko

 

Preheat oven to 400°F. Heat the Grapeseed Oil in a large, oven safe, nonstick skillet over medium heat. Add the chicken and brown on all sides. Stir in water, tomatoes, and the Lasagna Skillet seasoning packet. Mix thoroughly. Add pasta and bring to a boil, stirring occasionally. Once the sauce is boiling, reduce heat to low, cover, and simmer 11-13 minutes or until the pasta is tender, stirring occasionally. Remove from heat, uncover, top with mozzarella cheese. Mix together the melted butter and panko breadcrumbs. Sprinkle all over the top of the chicken parmesan. Transfer the skillet to the oven and bake for 15-20 minutes, or until the cheese is melted and the breadcrumbs are golden. Garnish with parsley if desired.

To order your Wildtree groceries please go to

www.jenwarr.mywildtree.com.

SUMMER MENU-A-DAY FOR JULY ~ Mason Jar Salads

 

+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

 

#8 - Mason Jar Salads

 

Is it hot where you live? I am in Boston and it is sizzling!! Today's menu plan is perfect for a hot day - all on one salads that can be assembled in the morning when it's still cool. The two recipes listed below both use quinoa - so make it once and use it for two different salads. Make enough for one meal today - and another tomorrow!

 

 

 

Mediterranean Quinoa Mason Jar Salad

½ cup water

¼ cup quinoa

1 tablespoon Wildtree Natural Grapeseed Oil

1 tablespoon sherry vinegar

2 teaspoon Wildtree Opa! Greek Seasoning

½ cup roasted red peppers, diced

½ cup artichoke hearts, diced

¼ cup kalamata olives, diced

¼ cup chicken peas, drained and rinsed

1 cup romaine, chopped

 

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

 

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Fiesta Quinoa Mason Jar Salad

½ cup water

¼ cup quinoa

1 teaspoon Wildtree Taco Seasoning

Pinch of salt

½ cup canned diced tomatoes (with liquid)

2 tablespoons Wildtree Fiesta Salsa Mix

½ cup corn

¼ cup black beans

½ cup orange bell pepper

¼ cup shredded cheese

1 cup romaine, chopped

 

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

To order your Wildtree groceries please go to

www.jenwarr.mywildtree.com.

SUMMER MENU-A-DAY FOR JULY ~ Grilled Pizzas

+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

 

Today is a beautiful day on Cape Cod - perfect for grilling pizzas after a day on the water. Prep everything ahead of time so all you have to do is come home, fire up the grill and assemble!

 

 

#7 - Grilled Pizzas (pick one or make a variety!)

 

 

Grilled Margherita Pizza

1 bag Wildtree So Quick & Easy Pizza Dough

1 tablespoon Wildtree Natural Grapeseed Oil

½ cup warm water

4 ounces fresh mozzarella, thinly sliced

2 tomatoes, sliced

2 tablespoons Wildtree European Dipping Oil: Mediterranean Balsamic

2 tablespoons fresh chopped basil

 

In a mixing bowl combine the Pizza Dough, Grapeseed Oil, and warm water. Prepare the dough according to the package directions. Preheat grill to high. Roll out your pizza dough to desired size. Grease the grill and add your dough. Close lid and grill for 2 minutes. Pop any large bubbles; flip the pizza. Top with mozzarella and tomato slices. Reduce heat to medium, close grill, and cook until crust is crisp. Remove pizza from grill; brush with Mediterranean Balsamic and garnish with basil. 

 

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Grilled Chicken and Mushroom Alfredo Pizza
1 bag Wildtree So Quick & Easy Pizza Dough
1 tablespoon plus 1 teaspoon Wildtree Natural Grapeseed Oil, divided
½ cup warm water
½ pound chicken breast salt and pepper to taste
4 ounces mushrooms, sliced
¼ cup low fat milk
2 tablespoons unsalted butter
¼ cup Wildtree Alfredo Extraordinaire
¼ cup shredded mozzarella cheese

In a mixing bowl combine the Pizza Dough, 1 tablespoon Grapeseed Oil, and warm water. Prepare the dough according to the package directions. While dough is resting preheat grill to medium high. Grill the chicken breast on both sides until completely cooked through (season with salt and pepper if desired). Transfer to a cutting board. After resting for a few minutes cut the chicken breast into slices or cubes; set aside. Heat the remaining 1 teaspoon of Grapeseed Oil in a small nonstick skillet. Add the mushrooms and cook until tender. In a small saucepan heat the milk and butter over medium heat. Whisk in the Alfredo; remove from heat. Increase grill heat to high. Roll out your pizza dough to desired size. Grease the grill and add your dough. Close lid and grill for 2 minutes. Pop any large bubbles; flip the pizza. Spread the Alfredo sauce over the entire pizza. Top with sautéed mushrooms, grilled chicken, and mozzarella cheese. Reduce heat to medium, close grill, and cook until crust is crisp.

 

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Grilled Pesto Pizza with Roasted Eggplant and Pepper

1 bag Wildtree So Quick & Easy Pizza Dough

3 tablespoons Wildtree Natural Grapeseed Oil, divided

½ cup plus 2 tablespoons warm water, divided

¼ cup Wildtree Basil Pesto

½ cup canned crushed tomatoes

1 teaspoon Wildtree Perfect Pizza Seasoning

½ red bell pepper, sliced

½ small eggplant, sliced

½ cup shredded mozzarella cheese

 

In a mixing bowl combine the Pizza Dough, 1 tablespoon Grapeseed Oil, and ½ cup warm water. Prepare the dough according to the package directions. While the dough is resting, hydrate the Pesto blend with remaining 2 tablespoons warm water in a small bowl. Stir in 1 tablespoon of the Grapeseed Oil until combined; set aside. In a separate bowl combine the crushed tomato and Pizza Seasoning; set aside. Brush the bell pepper and eggplant with remaining tablespoon of Grapeseed Oil. Grill vegetables over medium heat until tender. Increase heat on grill to high. Roll out your pizza dough to desired size. Grease the grill and add your dough. Close lid and grill for 2 minutes. Pop any large bubbles; flip the pizza. Spread the crush tomatoes over the entire pizza. Top with grilled vegetables, and mozzarella cheese. Reduce heat to medium, cover and cook until cheese is melted and crust is crisp. Remove pizza from grill and dollop with prepared Pesto.

To order your Wildtree groceries please go to

www.jenwarr.mywildtree.com.