SUMMER MENU-A-DAY FOR JULY ~ Spinach, Gouda, and Grape Tomato Quiche

 
+ 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.

 

After all the celebrating, today feels like a breakfast for dinner kind of day. Prepare this ahead of time, go to the beach for the day, come home and warm it up...dinner in a snap!

 

#6 - Spinach, Gouda, and Grape Tomato Quiche served with Chicken Apple Sausages.

Spinach, Gouda, and Grape Tomato Quiche

1 prepared pie crust

1 teaspoon Wildtree Natural Grapeseed Oil

3 ounces spinach (about 2 cups packed)

4 eggs

1 cup milk

1/2 cup gouda, shredded

1 tablespoon Wildtree Smoked Mozzarella & Tomato Blend

¼ teaspoon salt

1 cup grape tomatoes, halved

 

Preheat oven to 350°F. Unroll the dough and press it lightly into a 8 inch pie pan. Use a fork to poke a few holes in the bottom of the pie crust. Place a piece of parchment paper in the pie crust and then top dried beans or legumes. This will keep the pie crust bottom from rising and the sides from falling. Bake for 20 minutes. Meanwhile heat the Grapeseed Oil in a skillet over medium heat. Add the spinach and sauté until just wilted. Remove from heat. In a mixing bowl whisk together the eggs, milk, gouda, Smoked Mozzarella Blend, and salt. Remove from the oven. Remove the beans and parchment from the pie crust. Spread the spinach in a even layer in the bottom of the pie crust. Pour the egg mixture over the top. Arrange the halved tomatoes on top of the egg, cut side down. Bake the quiche for 35-40 minutes or until the egg is set and cooked through

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

SUMMER MENU-A-DAY FOR JULY ~ Lemon Pepper Swordfish

+ 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.
 

The July 4th holiday may be over, but July 5th is also a special day in our family! Today is my Mum's birthday!! Bea (my son's version of Grammy) has been a major influence when it comes to my love and comfort for being in the kitchen. I grew up with a mother that made cooking dinner look so easy- and it was always delicious. So today's menu is to celebrate her birthday!!!!
Happy Birthday Mum...Bea...Joanie!!!!!

#5 - Lemon Pepper Swordfish served with Balsamic Grilled Asparagus and Butter Chive Red Potatoes.

 

Lemon Pepper Swordfish

1 pound swordfish, sliced thinly  

1 tablespoon Wildtree Lemon Pepper Blend  

2 tablespoons Wildtree Natural Grapeseed Oil  

1/2 lemon, juiced  

1/4 cup dry white wine

 

In a medium skillet, mix the Grapeseed Oil and Lemon Pepper Blend together. Bring the oil up to cooking temp over medium heat and add the swordfish. Cook 2-3 minutes and squeeze the lemon over the fish. Flip and cook for 2-3 more minutes. Remove the fish from the pan and deglaze with the white wine. Reduce the liquid by half and use as a sauce.

 

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Balsamic Grilled Asparagus 

1 bunch fresh asparagus

1/2 tablespoon Wildtree Roasted Garlic Grapeseed Oil

1/2 tablespoon Wildtree Rancher Steak Rub

1/2 tablespoon Wildtree European Dipping Oil - Mediterranean Balsamic

 

Preheat grill on medium high. Toss asparagus with Garlic Grapeseed Oil and Rancher Steak Rub until coated. Drizzle Mediterranean Balsamic Oil over asparagus and then grill for 20 minutes.

 

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Butter Chive Red Potatoes

8 red potatoes

2-3 TBSP butter

2 tsp Wildtree Butter & Chive Blend

pinch of Wildtree Rancher Steak Rub

 

Peel & quarter potatoes. Place in pot, cover with water and bring to boil. Cook until potatoes are fork tender. Strain water and add butter and seasoning and toss to coat.

 

To order your Wildtree groceries please go to

www.jenwarr.mywildtree.com.

SUMMER MENU-A-DAY FOR JULY ~ All American Sliders

 

+ 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.

 

Happy 4th of July!!

 Wishing you a day of Patriotic celebration, good food and fun with family & friends!

 

#4 - All American Sliders served Fruit Skewers and a Patriotic Fruit & Cheese Plate.

 

All American Sliders

1 pound ground beef

¼ cup Wildtree Absolutely Onion Blend

5 slices American cheese, halved

10 small slider buns

10 teaspoons light mayo

5 leaves romaine lettuce, ends trimmed and halved

2 plum tomatoes, sliced

¼ cup pickles

 

Mix together the ground beef and Onion Blend; divide into 10 equal portions and shape into patties. Preheat a greased grill pan to medium high; cook burgers to desired temperature. Turn off heat. Top each burger with a half slice of cheese and cover to allow the cheese to melt. Spread 1 teaspoon of mayo on each bottom bun. Top with lettuce, tomato, the burger, a few pickles, and the top bun. Secure the burger with a skewer if needed.

 

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Fruit Skewers

For a holiday twist on fruit, cut watermelon out with a star cookie cutter and skewer with blueberries.

 

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Patriotic Fruit & Cheese Platter

Arrange cubed watermelon and Feta Cheese (or bananas for an all fruit plate) in a stripe pattern. Use a bowl of blueberries to complete the 'flag'.

 

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

SUMMER MENU-A-DAY FOR JULY ~ Rosemary Chicken 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.

 

Since tomorrow is the 4th of July - a busy day filled with lots of grilled food and cook out items, I thought I would keep tonight's dinner simple and healthy!

 

#3 - Rosemary Chicken Skillet served over Lemon Basmati Rice.

 

Rosemary Chicken Skillet

1 pound chicken breast cutlets
2 tablespoons Wildtree Lemon Rosemary Blend
1 tablespoon Wildtree Natural Grapeseed Oil
3 cloves garlic, minced
1 zucchini, sliced
1 yellow squash, sliced
1 medium red onion, chopped
1 lemon, juiced

Season both sides of each chicken breast with the Lemon Rosemary Blend. Heat the Grapeseed Oil in a large non stick skillet over medium high heat. Add the chicken and cook until the chicken is cooked through, about 3 minutes per side. Remove the chicken. Add the garlic, zucchini, yellow squash, and onion. Season with salt and pepper if desired. Add the lemon juice. Add the chicken back to the skillet by placing it right on top of the vegetables. Cover and cook for 5 minutes or until vegetables are tender.

 

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Lemon Basmati Rice

As a general rule, I cook 1 cup of rice to 2 cups of water. Add 1 TBSP Wildtree Lemon Grapeseed Oil and 1 tsp Wildtree Rancher Steak Rub as it cooks. When finished, fluff and serve with Rosemary Chicken. 

 

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

SUMMER MENU-A-DAY FOR JULY ~ Tuscany Pesto Burgers

 

+ 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.

#2 - Tuscany Pesto Burger served with Mediterranean Potato Salad.

 

Tuscany Pesto Burger

1/2 cup Wildtree Basil Pesto

3 TBSP warm water

2 TBSP Wildtree Natural Grapeseed Oil

1 pound ground beef

1½ TBSP Wildtree Tuscany Bread Dipper Herb Blend

4 slices provolone cheese

4 buns, toasted

1 whole roasted red pepper, sliced

 

In a bowl hydrate the Basil Pesto with the warm water. Add the Grapeseed Oil, stir to combine, and set aside. In a separate bowl use your hands to combine the beef and Tuscany Bread Dipper. Shape into 4 patties. Heat grill or grill pan to medium and cook until burgers reach desired doneness. Top each burger with a slice of provolone cheese. Spread the prepared Basil Pesto on each bottom bun. Top with the cooked burger, then some of the roasted red pepper strips, and the top bun.

 

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Mediterranean Potato Salad

2 pounds potatoes
1 green bell pepper, minced

1 cucumber, sliced and quartered

1/2 cup sliced red onion

8 ounces crumbled feta cheese

1 lemon, juiced

1/2 cup (prepared as salad dressing) Wildtree Italian Salad Dressing Blend

salt and pepper to taste

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.

 

In a large bowl, combine the potatoes, green peppers, cucumbers, red onion and cheese.
Whisk together the lemon juice, salad dressing, salt and pepper. Pour over salad and toss to coat.

 

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

SUMMER MENU-A-DAY FOR JULY ~ Grilled Shawarma Flat Iron Steak

+ SUMMER MENU-A-DAY FOR JULY +

 

Today is July 1st and my SUMMERTIME menu-a-day has begun. Check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

 

#1 - Grilled Shawarma Flat Iron Steak served with Grilled Corn on the Cob seasoned with Chipotle Lime Butter and fresh garden greens & tomatoes drizzled with Wildtree's Wildberry Dressing.

 

Grilled Shawarma Flat Iron Steak

1 lb flat iron steak

2 TBSP Wildtree Shawarma Seasoning

 

Preheat grill to medium high. Season steak with Shawarma Seasoning. Grill to desired doneness. Can be thinly sliced and served as a wrap or sandwich. 

 

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Chipotle Lime Grilled Corn

4 TBSP unsalted butter, softened

1 TBSP Wildtree Chipotle Lime Rub

8 ears corn, husks and silks removed

 

Combine softened butter with Chipotle Lime Rub and cilantro. Mix well. Preheat grill to medium heat and cut four pieces of foil that will be large enough to wrap your ears of corn in. Place corn in the center of the foil and spread with 1/2 tablespoon of the chipotle lime butter. Wrap ears of corn in foil, making sure they are tightly sealed. Place corn on grill and cook for 12 - 14 minutes, rotating them every couple minutes. Serve hot.

 

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

Sweet Orange Buns

Sweet Buns???? Who doesn't love these gooey, sweet, tasty morsels of goodness??? It's dessert at breakfast time!

 
Sweet Orange Buns

For the dough
1 package Sunday Morning Cinnamon Roll Dough
4 tablespoons of softened butter
1/2 cup milk
1 large egg
2 tablespoons orange zest

For the filling
1 1/2 tablespoons milk
2 tablespoons orange zest

For the glaze
1 ½ tablespoons fresh orange juice

 

Preheat oven to 375°F. Grease a 9x9 inch pan. To make the filling, combine milk and orange zest with contents of filling packet in a small bowl and make a thick paste, set aside. In a medium sized bowl, stir together the dough mix, butter, milk, egg, and orange zest until a soft dough forms. Turn dough out onto a floured surface and knead about 5 times. Roll into a 9x14 inch rectangle. Spread the filling over the dough and gently roll it up into a log, starting with the short edge. Using a sharp or serrated knife cut the rolled up dough into 9 equal pieces. Place in prepared pan, cut side up. Bake for 25-30 minutes until they are golden brown. Cool for 10 minutes before turning out onto a rack and glazing. Combine the glaze mix with fresh orange juice and whisk until smooth. Spread on the warm cinnamon rolls and serve.

 

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