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.

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.