Browsing Vegetables & Side Dishes (mostly vegetarian recipes)

Sweet Potato Fries

February3

Sweet Potato Fries

 

 

Recipe: Sweet Potato Fries

Ingredients

  • 2 sweet potatoes
  • 2 teaspoons Wildtree Natural Grapeseed Oil or other oil
  • 2 teaspoons your choice of Spicy Chipotle Ranch or other Wildtree Seasoning Blend
  • Sour Cream and Wildtree Spicy Chipotle Ranch Seasoning for a sensational dip

Instructions

  1. Scrub and thinly slice the potatoes into fries, about 1/4″ thick – peeling is not necessary
  2. Preheat oven to 400°F
  3. Toss the sweet potato slices with the Grapeseed Oil, season and toss again
  4. Arrange in a single layer on a baking sheet (use two if necessary) and bake for 10 minutes, flip and bake for 10 more minutes or until potatoes are tender
  5. Mix the sour cream and Spicy Chipotle Ranch, chill before serving

Notes

These fries are a very healthy and delicious side dish! My favorites… the Mediterranean seasoned fries, the Dill seasoned fries, and the Spicy Chipotle Ranch seasoned fries. I noticed that the Sugar and Spice flavor makes for a softer sweet potato fry than the other seasonings… must be the sugar. These are not crispy fries.

My Six Top Sweet Potato Fries Seasonings:

#10824 Mediterranean Dry Rub

#10191 Dill Dip Blend

#10822 Spicy Chipotle Ranch

#10726 Italian Salad Dressing Mix

#10834 Spicy Carne Asada Seasoning

#10575 Taco Seasoning Blend

#10817 Hearty Oatmeal Mix-In: Sugar & Spice – Of course I did not use the spicy dip with these sugar & spice sweet potatoes

posted under Home, Vegetables & Side Dishes (mostly vegetarian recipes) | Comments Off on Sweet Potato Fries

Baked Green Bean Fries with Garlic Aioli

January4

 

Recipe: Wildtree Baked Green Bean Fries with Garlic Aioli

Baked Green Bean Fries with Garlic Aioli

Serves 5

Ingredients

  • 2 eggs
  • 1 cup Italian style bread crumbs
  • 8 ounces French green beans (Haricot Verts)
  • 2 tablespoons light sour cream
  • 2 tablespoons light mayonnaise
  • 2 teaspoons Wildtree Garlic Galore Seasoning Blend
  • 2 teaspoons prepared horseradish
  • 1 teaspoon Dijon mustard

Instructions

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

Quick notes

Calories: 160 Fat: 6g Saturated Fat: 1g Carbohydrates: 21g Fiber: 3g Protein: 6g Cholesterol: 90mg Sodium: 730mg

posted under Appetizers & Dips, Home, Vegetables & Side Dishes (mostly vegetarian recipes) | Comments Off on Baked Green Bean Fries with Garlic Aioli

Mediterranean Quinoa ~ Mason Jar Salad Recipe

July14

Mediterranean Quinoa Mason Jar Salad

Ingredients

  • ½ cup water
  • ¼ cup quinoa
  • 1 tablespoon Wildtree Natural Grapeseed Oil, #10229
  • 1 tablespoon sherry vinegar
  • 2 teaspoon Wildtree Opa! Greek Seasoning, #10695
  • ½ cup roasted red peppers, diced
  • ½ cup artichoke hearts, diced
  • ¼ cup kalamata olives, diced
  • ¼ cup chicken peas, drained and rinsed
  • 1 cup romaine lettuce, chopped

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 Grapeseed Oil, sherry vinegar, and Opa 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.

Quick Notes

Calories: 480 Fat: 26g Saturated Fat: 2.5g Carbohydrates: 53g Fiber: 9g Protein: 13g Cholesterol: 0mg Sodium: 1040mg

Number of servings (yield): 4

  ~ CLICK HERE ~ to find more Mason Jar Salad Recipes (Under the Recipes Tab)

Fiesta Quinoa Mason Jar Salad

July14

Wildtree Fiesta Quinoa Mason Jar Salad

Recipe: Wildtree Fiesta Quinoa Mason Jar Salad

Summary: Nutritional Information – 2 Servings

Ingredients

  • ½ cup water
  • ¼ cup quinoa
  • 1 teaspoon Wildtree Taco Seasoning
  • Pinch of salt
  • ½ cup canned diced tomatoes (with liquid)
  • 2 tablespoons Wildtree Fiesta Salsa Mix
  • ½ cup corn
  • ¼ cup black beans
  • ½ cup orange bell pepper
  • ¼ cup shredded cheese
  • 1 cup romaine, chopped

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.

Quick Notes

Nutritional Info

Calories: 470      Fat: 14g      Saturated Fat: 6g      Carbohydrates: 72g   Fiber: 13g      Protein: 22g   Cholesterol: 30mg      Sodium: 920mg

Roasted Vegetables

October1

Grilled Veggies

Ingredients

  • 2 Zucchini – sliced vertically into quarters, then cut in half
  • 2 Yellow Squash – sliced vertically into quarters, then cut in half
  • 1 Red Onion, cut into thin wedges
  • 2 tbsp Roasted Garlic Grapeseed Oil
  • 2 to 2 1/2 tsp Rancher Steak Rub –OR- 1 tbsp Lemon Rosemary Blend & 1 tsp black pepper
  • Optional: 2 tbsp shredded Parmesan Cheese or other cheese

Instructions

  1. Combine all ingredients in a large bowl and toss to coat with oil/seasonings.
  2. Spread evenly onto a foil lined cookie sheet and roast at 425 degrees for about 10-12 minutes.
  3. Top with parmesan cheese if desired, and roast an additional 2-3 minutes to melt the cheese.

Microformatting by hRecipe.

Roasted Rosemary Beets

February14

Recipe: Roasted Rosemary Beets

Summary: Wildtree Recipe

Ingredients

  • 5 large Beets, peeled, cut into wedges
  • 2 tablespoons Wildtree Lemon Rosemary Blend
  • 1 tablespoon Wildtree Garlic Galore Seasoning
  • 1-2 tablespoons Wildtree All Natural Grapeseed Oil

Instructions

  1. Preheat the oven to 400°
  2. Toss the beets with the oil, Lemon Rosemary Blend, and Garlic Galore
  3. Place in a shallow baking dish and cover
  4. Roast for 30 minutes
  5. Remove the cover and roast for 30 more minutes
  6. Remove from the oven and let stand 10 minutes before serving

Quick Notes

Calories 70; Fat 4.5g; Saturated Fat 0g; Carbohydrates 6g; Fiber 1g; Protein 1g; Cholesterol 0mg; Sodium 300mg

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Vegetarian Rice & Beans

December20

Recipe: Wildtree Rice and Beans

Summary: Wildtree Site Recipe

Ingredients

  • ½ tablespoon Wildtree Natural Grapeseed Oil, #10229
  • ½ onion, diced
  • 1 cup white rice
  • 1 package Wildtree Vegetarian Black Bean Soup Mix, # 10789
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 3 cups water

Instructions

  1. Heat Grapeseed Oil in a large skillet over medium heat and sauté the onion until translucent
  2. Add the rice and the Black Bean Soup Mix
  3. Sauté for one minute longer
  4. Add the diced tomato and water
  5. Cover and simmer for about 18 minutes

Quick Notes

Calories 350; Fat 3g; Saturated Fat 0g; Carbohydrates 69g; Fiber 8g; Protein 11g; Cholesterol 0mg; Sodium 1020mg

Number of servings (yield): 4

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Corn on the Cob

August3

Recipe: Corn on the CobCorn on the Cob

Ingredients

  • Corn
  • Salted Butter or Natural Butter Grapeseed Oil, #10282
  • Salt, Pepper, or other seasoning

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
  • Cook them like I do hard-boiled eggs – 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

Quick Notes

Slice corn from the cobs after steaming or boiling. Toss with butter or the Wildtree Butter Grapeseed Oil & a Wildtree Culinary Blend, such as the Chipotle Lime Rub, or Spicy Chipotle Ranch.

Grilled Vegetables

August3

Recipe: Grilled Vegetables

Ingredients

  • Zucchini
  • Yellow Squash
  • Red Onions, cubed
  • Mushrooms
  • Red Pepper
  • One of our favorite veggie marinades: European Dipping Oil – Garlic, #10599 -or- Garlic Grapeseed Oil #10226 & California Style Garlic Pepper Blend, #10570

Instructions

  1. Slice zucchini & squash 1/8 – 1/4 inch thick
  2. Cut the red peppers into about 1/2 inch chunks
  3. Toss into a ziploc bag or bowl and toss with the marinade to coat
  4. Put in the fridge until ready to grill
  5. Slide onto skewers or bamboo skewers that you have soaked in water for a bit
  6. Grill on a hot grill, turning occasionally until desired doneness

Quick Notes

After I cut the red onion into chunks, I do not actually place them in the marinade, where they will tend to fall apart. Instead, I wait & place them on the skewer as a chunk & then drizzle any remaining marinade over the entire kabob, onions get a little extra drizzle.

Tabboule Salad

February11

Recipe: Tabboule Salad

Summary: Wildtree Site Recipe

Ingredients

  • 1 cup water
  • 1 tablespoon Vegetable Bouillon Soup Base, #10757
  • 1 cup Bulgur Wheat (cracked wheat)
  • 1/4 cup Wildtree Roasted Garlic Grapeseed Oil, #10226
  • 3 tablespoons Lemon Juice
  • 1 tablespoon Red Wine Vinegar
  • 1/2 tsp. ground Black Pepper
  • 1 cup Cucumber, finely chopped
  • 1 cup Tomato, finely chopped
  • 1/2 cup Red Onion, finely chopped
  • 1/2 cup finely chopped fresh Parsley
  • 2 tablespoons finely chopped fresh Mint
  • 1/2 cup crumbled Feta Cheese (about 2 oz.)

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.

Quick Notes

Calories 300g; Fat 13g (Sat. Fat 3g); Protein 9g; Carb 42g; Fiber 10g; Chol 10mg; Sodium 300mg

www.MyWildtree.com/maryrose

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Fresh Vegetable Skillet

February11

Fresh Vegetable Skillet

Ingredients

  • 2 tablespoons Wildtree Natural Grapeseed Oil, #10229
  • 2 large Zucchini, cubed
  • 2 large Red and/or Yellow Bell Peppers, cubed
  • 1/2 cup chopped Onion
  • 2 cloves Garlic, finely chopped
  • 1/3 cup Water
  • 2 teaspoons Wildtree Vegetable Bouillon Soup Base, #10758
  • 1 teaspoon Wildtree Perfect Pizza Sauce Seasoning, #10755
  • Optional – other vegetables, beans, sprinkling of cheese

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.

Quick Notes

Calories 70g; Fat 5g (Sat. Fat 0g); Protein 1g; Carb 6g; Fiber 2g; Chol 0mg; Sodium 100mg

Click to order —> www.MyWildtree.com/maryrose/

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Grilled Potato Wedges

November5

Recipe: Grilled Potato Wedges

Ingredients

  • Potatoes, scrubbed & cut into wedges
  • Wildtree European Dipping Oil – Garlic, #10599
  • Rancher Steak Rub, #10416 -3 oz or #10473 -14 oz

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

Microformatting by hRecipe




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