Instructions

1. Mix all of the ingredients together
2. Warm in a crock pot on low for 1 hour or in an oven at 350°F for 15 minutes

Instructions

1. Stir all ingredients together and bake in a small casserole dish at 350°F for about 20 minutes, or until bubbly.

Instructions

1. Brown 1 pound of ground beef in skillet, drain off excess fat
2. Add remainder of the ingredients to the skillet
3. Cover & simmer for 10 minutes
4. Serve on hamburger buns
5. Freeze in single serving size portions for a quick lunch or supper meal
   Variations

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. Cut off a little less than half of the watermelon with a good chef’s knife
2. Cut triangle shapes along the edge of the mellon
3. Use a scoop to form watermelon balls
4. Slice the fruits & gently toss in the watermelon basket
5. Refrigerate, and add banana slices just prior to serving

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. When cooled, add to the tomatoes
4. Mix salt, chopped garlic & basil and add to the bowl
5. Drizzle with oil & stir. Cover & let sit for a couple of hours before serving.
6. Serve over hot or cold Farfalle pasta

Instructions

1. Preheat oven to 375° & lightly mist the bottom of a baking dish with olive oil –
   all 6 enchiritos will fit in an 11×7 baking dish
2. Heat the refried beans on the stovetop
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 – allowing about 10 more minutes in the oven

Instructions

1. Whisk together the olive oil, lemon juice, lemon zest, rosemary leaves, chives, and crushed garlic
   – Set aside to let flavors develop
2. Heat a well oiled grill to medium-high heat
3. Brush the salmon with about half of the Zesty Lemon/Chive Oil mixture
4. Grill for 5-7 minutes first side & 2-4 minutes flip side
5. Set aside 2 salmon filet’s for a second meal, such as the creamy pasta with salmon recipe below
6. Meanwhile, preheat a 12-inch nonstick skillet to medium high heat and add 1½ tbsp of olive oil
7. Add couscous and toast until light golden, about 2 minutes
8. 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 remainder of the Zesty Lemon/Chive Oil mixture into the skillet & heat for just another minute
11. Turn off the heat & sprinkle the frozen peas over couscous
12. Cover, and let warm through, about 2 minutes

Instructions

1. Heat a well oiled grill to medium-high heat and brush the salmon with the lemony olive oil and sprinkle with the dill blend.
2. Grill for 2-5 minutes per side to an internal temperature of 145°F.

Instructions

1. Cut chicken into nugget size
2. Dip each nugget in flour & place in a heated non-stick skillet with Grapeseed Oil
3. Sprinkle the Herb Grilling Marinade & the Rancher Steak Rub on the top side, turn when golden brown. Sprinkle this side. Continue to pan fry, turning until golden brown on both sides

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Instructions

1. Cut chicken into tender size strips & flatten a bit with meat tenderizer.
2. Dip each chicken piece in flour & place in a heated skillet with about 3 tablespoons of Grapeseed Oil, add more oil if needed.
3. Sprinkle the Herb Grilling Marinade & the Rancher Steak Rub on the top side, turn when golden brown. Sprinkle this side. Continue to pan fry until golden brown on both sides.
4. Place on tortilla shells with other toppings. Wrap tightly & serve.
5. Topping Ideas: Mayonnaise or a Wildtree Blend blended with cream cheese, oil & vinegar, or sour cream. Such as…Garlic & Herb Blend, Mediterranean Rub, Smoked Mozzarella Blend,- Lettuce, Tomatoes, Olives, Peppers, Mushrooms, Shredded Cheese

Notes

Omit the chicken & you have a yummy veggie wrap with any of the blends above.