Instructions

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

Instructions

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

Instructions

1. Shuck the corn & set aside
2. Here are several ways to cook the corn:

• Bring the water to a boil – Place in a steamer basket and steam for 8-10 minutes
• Bring the water to a boil – Reduce the water to a simmer and add the corn cobs for about 8 minutes
• Bring the water with corn up to a boil, turn heat off, cover, let steam for 20 minutes
• Another option is to steam, boil, or grill the corn by keeping on the husks, which can intensify the flavor

Instructions

1. Bring water and Vegetable Bouillon to a boil in 2-quart saucepan.
2. Stir in bulgur wheat and remove from heat. Cover and let stand for about 30 minutes; cool to room temperature.
3. Meanwhile, combine Grapeseed Oil, lemon juice, vinegar and black pepper in a medium sized bowl.
4. Add cooled bulgur wheat and remaining ingredients except cheese; toss to coat.
5. Fold in cheese and serve.

Instructions

1. Heat Grapeseed Oil in a large skillet over medium-high heat and cook zucchini, red peppers, onion and garlic, stirring frequently, 5 minutes.
2. Stir in water, Vegetable Bouillon, and Pizza Seasoning. Bring to a boil, stirring to dissolve bouillon.
3. Reduce heat to low and simmer, covered, 3 minutes or until vegetables are crisp-tender.

Instructions

1. Scrub the potatoes & cut into wide wedges
2. Place the potato wedges in a container & pour the Garlic flavored European Dipping Oil over the potatoes.. mix to coat the potato surfaces with the oil.
3. Place in foil & sprinkle with Rancher Steak Rub. Roast at 350° for 20 minutes, or place on the grill  for about 20 minutes. When grilling, I usually grill in foil, and then remove the potatoes from the foil & place directly on the grill for about 10 minutes or so. For skillet cooking allow 20 minutes.www.MyWildtree.com/maryrose