Shrimp Fra Diavolo

Shrimp Fra Diavolo

Serves 4

1 pound large shrimp, peeled, deveined

1-2 tablespoons Wildtree Hot & Spicy Fra Diavolo Blend

3 tablespoons Wildtree Natural Grapeseed Oil, plus 1 to 2 tablespoons

1 medium onion, sliced

1 (14 1/2-ounce) can diced tomatoes

Toss the shrimp in a medium bowl with the Fra Diavolo Blend. Heat the 3 tablespoons Grapeseed Oil in a large skillet over medium-high heat. Add the shrimp and sauté for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of Grapeseed Oil to the pan, if necessary, and sauté until translucent, about 5 minutes. Add the tomatoes with their juices. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Serve over pasta.

To order any of the Wildtree products listed, please go to www.jenwarr.mywildtree.com. 

Linguine Fra Diavolo

Linguine Fra Diavolo

Serves 4

1 (14 ½ ounce) can crushed tomatoes

2 tablespoons Wildtree Hot & Spicy Fra Diavolo Blend

1 pound linguine

In a small saucepan over medium heat, bring the can of crushed tomatoes to a simmer. Stir in 2 tablespoons of Fra Diavolo Blend and cook for 5 minutes. Boil linguine until al dente and serve with sauce.

To order go to www.jenwarr.mywildtree.com. 

Summery Caesar Pasta Salad

Caesar Pasta Salad

Serves 8

1 pkg Wildtree Caesar Dressing mix

½ cup Wildtree Natural Grapeseed Oil

¼ cup white wine vinegar

4 cups penne pasta, cooked, drained, and chilled

½ cup grated Parmesan cheese

1 cup grape tomatoes, halved

½ cup red onion, sliced into half moons

2 cups baby spinach

Pour Grapeseed Oil, white wine vinegar, and Caesar Dressing mix into small container or jar with a tight-fitting lid. Shake thoroughly for 1 minute until combined. In a large bowl, toss remaining ingredients with the mix from the container/jar until well coated. Chill in refrigerator for at least one hour to allow flavors to develop.

Goulash

Goulash? What is goulash you may ask...well it's one of my husband's favorite go-to meals, or at least he just loves to say the word...goulash! It is a simple, hearty meal of meat, pasta, tomatoes and cheese. This version I found on Cinnamon Spice and Everything Nice has an Italian twist with some veggies added in and it's even better the next day! I highly recommend doubling the recipe to freeze for a busy night.

Italian-style Goulash (by Reeni but adapted to Wildtree by Jen)
1 pound ground beef

1 onion, diced
 1/2 green bell pepper, diced or sliced in short, thin strips
Garlic Grapeseed Oil, for sauteing
1 large zucchini, thinly sliced into coins
kosher salt and fresh black pepper to taste
1 TBSP Wildtree's Hearty Spaghetti Blend
1/2 TBSP Wildtree's Garlic Galore
1 teaspoon Wildtree's Basil Pesto Blend (or some fresh chopped basil)
14 ounce can diced tomatoes
8 ounces gemelli or elbow pasta
2/3 cup Romano or Parmesan cheese, grated, plus more for serving

1. In a large skillet brown ground beef over medium heat. Remove cooked beef, set aside, drain grease.

2. Saute onion and bell pepper in two TBSP Garlic GSO over medium low heat until tender. Add garlic and saute until fragrant. Add zucchini, season with salt and pepper, add herbs, saute until zucchini start to soften around the edges. Add hamburger back in and tomatoes. Simmer for 15-20 minutes.

3. Meanwhile cook pasta to al dente according to package directions in plenty of salted water.

4. In a large mixing bowl toss pasta, ground beef and cheese together. Serve immediately with crusty Italian bread and extra cheese for sprinkling over top. Serves 4-5.

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

Fattoush

This is the perfect accompaniment to Chicken & Onion Stew. It is another delicious dish from one of my favorite restaurants, cookbooks and chefs...Amoul. It is healthful, delicious and simple.

This recipe is straight from Amoul's cookbook which is amazing!

Fattoush
Fattoush is traditionally made from all the vegetables in one's garden and topped with stale bread, fattoush is considered a peasant's salad. If you do not have one of the ingredients listed such as khobez or purslane - just skip it or add something else - you are not going to mess it up! The one ingredient I do recommend is the sumac as it does make a difference.
 

1 head of cos lettuce (Romaine), washed and dried

3 baby cucumbers, sliced in rounds (English or Persian would both work.)

5 ripe tomatoes, chopped (I used cherry)

1 bunch purslane, removed from stem and washed carefully (I omitted this.)

1 bunch flat leaf parsley, washed and chopped

leaves of 2 sprigs of mint, washed and chopped

1 bunch spring onions, washed and cut into thin rounds

2 TBSP sumac (I used a little over 1)

juice of 2 lemons (I used 1.5) 1/4 cup extra virgin olive oil

salt & pepper to taste

2 loaves of khobez or Lebanese bread, cut into bite-size pieces (I skipped this part to keep it gluten free.)

Preheat oven to 400 degrees F. Place khobez on a tray and toast in the oven until crisp and golden, approximately 8-10 minutes. Put the bread in a bowl, drizzle with olive oil and toss gently. Cut lettuce into bite-size pieces. Sprinkle the onions with sumac and rub together gently with your hands so that the sumac coats the onions evenly. Place all the vegetables in a large bowl. Add lemon juice, olive oil, salt and pepper, and toss thoroughly. Add the purslane and toss gently, as the purslane is quite fragile and bruises easily. Add the bread crisps, and toss again. Serves 6 - 8 people.