Cedar Plank Garam Masala Salmon

 

Cedar Plank Garam Masala Salmon

1 pound salmon filet

½ tablespoon Wildtree Natural Grapeseed Oil

2 teaspoons brown sugar

2 teaspoons Wildtree Garam Masala

½ teaspoon salt

 

Soak a cedar plank in water for 2-3 hours. Preheat grill to medium high. Place the plank on the grill until one side is lightly charred. Transfer plank to a baking sheet, char side up. Brush the top of the plank with Grapeseed Oil. Place the salmon on the plank. Brush with the ½ tablespoon Grapeseed Oil. In a bowl combine the brown sugar, Garam Masala, and salt. Rub the mixture all over the salmon. Return plank with salmon to the grill. Cover and cook 12-15 minutes for medium well.

 

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

Sautéed Hoisin Bok Choy

 

Sautéed Hoisin Bok Choy

1 tablespoon Wildtree Natural Grapeseed Oil

4 heads baby bok choy, ends trimmed

2 cloves garlic, minced

2 tablespoons Wildtree Hoisin Sauce

2 tablespoons Wildtree Sweet & Spicy Sweet Thai Chili Sauce


Heat Grapeseed Oil in a large skillet over medium to high heat. Add the bok choy and garlic; sauté until tender. Add the Hoisin Sauce and toss to combine. Once plated, finish with Thai Chili Sauce if desired.

 

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

Margarita Chicken Club

 

Margarita Chicken Club

 ½ cup Wildtree Agave Margarita Mixer

2 tablespoons Wildtree Jalapeno Grapeseed Oil

1 teaspoon lime zest

2 cloves garlic

¼ cup cilantro

4 chicken breast cutlets (about 1 pound)

2 teaspoons Wildtree Jalapeno Pepper Blend

2 teaspoons warm water

¼ cup light mayo

1 teaspoon lime juice

1 avocados

2 teaspoons Wildtree Guacamole Seasoning

4 slices bacon, cooked

4 buns

4 lettuce leaves

 

Add the Margarita Mixer, Grapeseed Oil, lime zest, garlic cloves, and cilantro to a food processor. Pulse until ingredients are combined. Transfer to a zip top bag along with chicken breasts. Marinate for at least an hour. Meanwhile hydrate the Jalapeno Pepper Blend with the warm water. Stir in the mayo and lime juice; refrigerate until needed. In a separate bowl mash the avocado with the Guacamole Seasoning; refrigerate until needed. After the chicken has marinated, grill until chicken is cooked through. Spread the mayo mixture on the bottom halves of the 4 buns. Top with lettuce, chicken, bacon, and prepared Guacamole.

 

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

Asian Veggie Tacos

 

Asian Veggie Tacos

2 tablespoons Wildtree Natural Grapeseed Oil

½ cup red onion, thinly sliced

1 bell pepper, thinly sliced

2 cups mushrooms, sliced

1 cup grape tomatoes, halved

2 tablespoons Wildtree Hoisin Sauce

8 (6 inch) flour tortillas

2 tablespoons fresh cilantro, chopped

¼ cup light sour cream

Sriracha to taste

1 cup cabbage, shredded

 

Heat Grapeseed Oil in a nonstick skillet over medium heat. Add the onion, bell pepper, and mushrooms; sauté until tender, about 5 minutes. Add the tomatoes and sauté two minutes more. Add the Hoisin Sauce and stir to combine. Divide among the 8 tortillas. Top each tortilla with cilantro, sour cream, sriracha, and cabbage.

 

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.

Lemon Dill Zucchini Chips

 

Lemon Dill Zucchini Chips

1 large zucchini, or summer squash

1 tablespoon Wildtree Natural Grapeseed Oil

1 teaspoon Wildtree Dill Dip Blend

1 tablespoon lemon juice

Preheat oven to 275°F. Use a mandoline, food processor with blade attachment, or knife to slice the zucchini into 1/8 inch slices. Toss the slices with Grapeseed Oil, Dill Dip Blend, and lemon juice. Spread the slices out in a single layer on a greased baking sheet. Bake for 30 minutes, flip and continue baking for another 30 minutes or until zucchini starts to turn golden brown.

 

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

Baked Green Bean Fries with Garlic Aioli

 

Baked Green Bean Fries with Garlic Aioli

2 eggs

1 cup Italian style bread crumbs

8 ounces French green beans (Haricot Verts)

2 tablespoons light sour cream

2 tablespoons light mayo

2 teaspoons Wildtree Garlic Galore Seasoning Blend

2 teaspoons prepared horseradish

1 teaspoon Dijon mustard

 

Preheat oven to 400°F. Line a baking sheet with parchment paper. Whisk the two eggs in a bowl. In a separate bowl add the bread crumbs. Dip the green beans in the egg, coat in the breadcrumbs, and place on the parchment line baking sheet. Bake for 12-15 minutes or until breadcrumbs are golden and green beans are tender. While the green beans are baking, mix together the remaining ingredients. Serve as a dipping sauce with the green bean fries.

 

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