Instructions

1. Bring water in a medium sized sauce pan to a boil. Add tortellini and cook about 10 minutes or until pasta is al dente.
2. Drain and rinse under cold water to cool off enough to handle with your hands.
3. Thread each skewer with a tortellini followed by a tomato, another tortellini and topped with a mozzarella ball.
4. For the dipping sauce Pour Basil Pesto into a bowl. Then add ricotta and sour cream. Stir to blend.

Instructions

1. Put the canned tomatoes in a bowl, dice them or break them up by hand
2. Refill the can with diced fresh tomatoes, & add that to the bowl
3. Meanwhile, toast the pine nuts in a small dry pan on the stove
4. When cooled, add to the tomatoes
5. Add salt, chopped garlic & basil and add to the bowl
6. Drizzle with oil & stir, cover & let sit for a couple of hours before serving. Will last for a week or so in the fridge.
7. Serve over hot or cold Farfalle pasta

Instructions

1. Preheat oven to 375° & lightly mist the bottom of a baking dish with grapeseed oil – all 6 will fit in a 12×8 or 11×7 baking dish
2. Heat the Refried bean mixture on the stovetop or in microwave oven
3. Lay the tortillas out & spoon a couple tablespoons of the refried beans on each tortilla, don’t overdo
4. Add toppings – onion, green pepper, black olives
5. Mix together the enchilada sauce & the tomato sauce
6. Pour a couple of tablespoons of the red sauce over the toppings
7. Sprinkle a couple tablespoons of shredded cheese on top & roll tightly, securing with a toothpick
8. Place the tortillas in the baking dish & pour most of the red sauce over the Enchirito’s
9. Bake for 15 minutes
10. Sprinkle with the remainder of the cheese, and return to oven until the cheese melts to creamy – allow about 10 more minutes in the oven

Instructions

1. Mix the water & chicken bouillon in a large pan
2. Reserve about a cup of the broth, bring this to a boil & add the diced potatoes
3. Meanwhile, add minced onions & oregano to the batch of broth, bring to a boil, then simmer 5 minutes
4. Add melted butter
5. Stir in flour slowly
6. Add salt and pepper
7. Add half-and-half
8. Cook until bubbly
9. Stir in the potatoes
10. Cook until done over low to medium heat, stirring occasionally
11. Garnish each bowl with the grated cheese, crisp cooked bacon, and chopped green onion

Variations

For a vegetarian version, use the Vegetable Boullion Soup Base, #10757

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. Whisk together the 2 tablespoons of Zesty Lemon GSO, and the Onion & Chive blend – Set aside to let flavors develop
2. Heat a well oiled grill to medium-high heat
3. Brush the salmon with Zesty Lemon Grapeseed Oil
4. Sprinkle with the Lemon Rosemary Blend
5. Grill for 5-7 minutes first side & 2-4 minutes flip side
6. Set aside 2 salmon filet’s for the second meal- Pasta with Salmon
7. Meanwhile, preheat a 12-inch nonstick skillet to medium high heat and add 1½ tbsp of  Garlic GSO
8. Add couscous and toast until light golden, about 2 minutes -Stir in shallot and cook another 30 seconds
9. Stir in water and cook over high heat until liquid is absorbed and couscous is tender, about 12 minutes
10. Stir the Zesty Lemon/Chive Oil into the skillet & heat for just another minute
11. Turn off the heat & sprinkle peas over couscous- Cover, and let warm through, about 2 minutes

Instructions

1. Preheat oven to 375ºF
2. Heat oil in a large skillet over medium-high heat. Add onions and sauté until soft and translucent
3. Add mushrooms and asparagus and sauté for 5 minutes – Remove from heat and let cool
4. In a bowl whisk together eggs, milk, sour cream and Alfredo Mix
5. Fold in cooled vegetables and shredded cheese and pour into deep dish pie crust
6. Bake for 25-30 minutes or until center is set and top is golden brown

Instructions

1. Place the mulling spices in an herb infuser or paper coffee filter – tied off.
2. Heat and garnish with a thinly sliced orange ring or cinnamon stick.
3. After mulling cider or wine, place used spices in a small pan. Cover with water and simmer. Makes a wonderful potpourri.

Instructions

1. Heat a well oiled grill to medium-high heat. Brush the salmon with the Lemon Grapeseed Oil and sprinkle with the Dill Dip Blend.
2. Grill for 2-5 minutes per side to an internal temperature of 145°F.

Instruction

1. Preheat oven to 350°F. Lightly grease 9×5 inch loaf pan.
2. In a medium bowl, combine bread mix with soda or beer and nuts if adding – batter will be stiff.
3. Pour into loaf pan by alternating batter topped with cinnamon swirl three times, ending with a light covering of the cinnamon swirl on top of the loaf. Spritz the final layer with a little Butter Grapeseed Oil.
4. Bake 50 to 60 minutes or until toothpick inserted into center of loaf comes out clean.
5. Cool bread in pan 5 minutes, then turn out onto rack and cool completely.
6. Drizzle with a bit of icing if desired.

Instructions

1. Cook pasta according to package directions. While pasta is cooking, whisk together milk and cheese blend in a saucepan and heat up.
2. Drain pasta. Return pasta to pan, add cheese sauce and stir to combine. Serve immediately and enjoy!

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