Instructions

1. Combine all of the ingredients
2. The vinegar makes it frothy
3. Toss the cucumbers in the mixture and chill well

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Instructions

1. Combine the first four ingredients in a medium bowl
2. Add carrot & toss to combine flavors
3. Top with orange slices
4. Drizzle with oil
5. Sprinkle with powdered sugar
6. Garnish with toasted almond slices, if desired

Instructions

1. Remove packet of giblets from inside the chicken
2. Rinse chicken with cold water if desired & pat dry
3. Sprinkle inside chicken cavity generously with Lemon Rosemary Blend
4. Place quartered lemon inside the chicken
5. Tie the chicken legs using roasting twine
6. Thickly slice onion into 1/4″ slices
7. Mix 1 tablespoon of the oil & the onion slices in the roasting pan
8. Place the chicken in the roasting pan
9. Rub with oil and Lemon Rosemary Blend
10. Roast at 425 until the internal temperature reaches 170, about 1 1/2 hours
11. Cover the roaster with foil if the chicken begins to brown too much

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Instructions

1. Melt butter in pan
2. Add onion & cook until transparent
3. Add flour & stir until blended
4. Add chicken broth in 1 cup amounts until blended and thickened
5. Add wine
6. Bring to a boil & add chicken, artichokes, Lemon Rosemary Blend
7. Simmer for a half hour
8. Add Half & Half right before serving & heat through

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Instructions

1. Brush filets on all sides with Lemon Grapeseed Oil
2. Sprinkle with the Lemon Rosemary Blend or other seasoning
3. Place on hot, oiled grill
4. Grill 10 minutes for each inch of thickness

Instructions

1. Brown the ground beef in a skillet with a splash of olive oil if necessary.
2. Do not over-cook…it is important to keep the mixture moist for best flavor
3. Add taco seasoning & splash of water. Simmer for 10 minutes.
4. Add a dallop of salsa to the pan if desired.
5. Place the taco shells or tortillas in pre-heated 350° oven for 5-7 minutes.
6. Layer warm taco shells with meat & toppings.

Instructions

1. Combine all salad dressing ingredients
2. To develop flavors, allow dressing to sit in refrigerator before serving
3. Blend taco seasoning with the kidney beans and meat if using meat
4. Cut vegetables & tear lettuce
5. Place lettuce in a large bowl
6. Layer the salad ingredients on top of lettuce
7. Add cheese
8. Serve with tortilla chips and dressing

Instructions

1. Mash avocado with fork & blend with cream cheese, sour cream & taco seasoning
2. Add a splash of lemon juice or Wildtree Zesty Lemon Grapeseed Oil to retain the avocado color
3. Layering order: Beans-Avocado/Cream Mixture-Cheese-Vegetables of your choice
4. Serve with Tortilla Chips

Instructions

1. Add 1 in. of water to a saucepan; add cauliflower
2. Bring to a boil
3. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender
4. Rinse in cold water; drain and place in a large bowl
5. Add zucchini, onions and olives; toss
6. In a jar with a tight-fitting lid, combine the oil, orange juice, vinegar, tarragon, orange peel, salt and pepper; shake well
7. Pour over cauliflower mixture and toss to coat
8. Cover and refrigerate for 2 hours
9. Just before serving, toss with salad greens