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. Blend onion and vinegar
2. Add remaining ingredients to the blend
3. Pour the dressing over the salad just before serving

Instructions

1. In a large bowl, combine vinegar and Onion Chive Blend
2. Add the zucchini, celery, peppers and tomatoes
3. Combine dressing ingredients and mix well
4. Pour over vegetables and stir gently
5. Cover and refrigerate for 8 hours or overnight
6. Serve with a slotted spoon

Instructions

1. Marinate the chicken breast in the Hickory Smoked Grapeseed Oil one hour or overnite
2. For Basil Pesto, mix the blend with the warm water… Let blend absorb water
3. Then mix with the 2 tbsp of Garlic Grapeseed Oil
4. Place the marinated chicken in a skillet, and partially cook the meat, turning once
5. Remove the chicken from the skillet & slice width-wise into very thin rounds,  just 1/8″ thick or so – or – Sometimes I have the chicken pre-sliced for me at the meat department
6. Return the chicken to skillet, cook briefly turning -until the meat loses its pink color- spritz or drizzle with more of the Hickory Smoked Grapeseed Oil to make certain all sides get the hickory flavoring
7. Set skillet aside
8. Meanwhile, combine the Basil Pesto Blend, Water & Grapeseed Oil and spread over the 3 bottom tortillas
9. Layer the 3 tortillas with the blend on the bottom, red onions, chicken, roasted red peppers, cheese blend, top tortilla
10. Mist a skillet with Grapeseed Oil (I used butter flavored, but any flavor will do)
11. Heat one tortilla at a time on medium heat, turning once
12. Slice with a pizza cutter & serve with shredded lettuce & guacamole or sour cream

Instructions

1. Prepare Glazed Pecans as follows: Preheat oven to 325
2. Spray a baking pan with a nonstick spray such as Wildtree GSO in a mister bottle
3. Mix the dry ingredients into a bag
4. Stir pecans into the oil
5. Then toss the pecans in with the dry ingredients and shake until well covered
6. Bake 10 minutes, stirring every 3 minutes
7. Combine salad dressing ingredients
8. Combine spinach and fruit or fruits of your choice
9. Wait until just before serving to toss together the salad fixings, dressing & glazed pecans

Quick Notes

This is a generous dressing recipe, and you may only use part of it

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Instructions

1. Mix 4 teaspoons of the Smoked Mozzarella & Tomato blend with 2 tbsp of warm water
2. Let soak until thoroughly absorbed (about 5 minutes)
3. Combine with the 8 ounces of softened cream cheese and blend completely
4. Chill for an hour to let flavors develop
5. Lightly brush Grapeseed Oil on one side of each slice of bread
6. Place on hot skillet or griddle just ’til golden
7. Meanwhile, fold & stack turkey breast for each sandwich
8. Place the turkey stack on hot griddle and lightly brown
9. Turn & brown the top side
10. Meanwhile, lightly spread the cream cheese mixture on each slice of bread – the leftovers can be used as a dip
11. Top with the slightly warmed turkey
12. Top with a slice of tomato
13. Microwave briefly to melt the cheese a little

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Instructions

1. Preheat oven to 350 . Lightly grease 9×5 inch loaf pan.
2. In a medium bowl, combine bread mix with soda or beer and seeds – batter will be stiff.
3. Pour into loaf pan, smooth the top and sprinkle with more Quinoa.
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.

Instructions

1. Prepare the Italian Dressing & let sit for 1 hour in the fridge to develop flavors
2. Blend all of the ingredients with the dressing the night before serving
3. Toss and possibly add more dressing before serving
4. To make the Wildtree dressing: Blend 4 teaspoons of the mix with 1/2 cup of your favorite vinegar, 6 tablespoons of water, 1 cup Natural Grapeseed Oil, #10229

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. Mix crumb coating & seasoning of your choice
2. Blend dipping mix together – mayonnaise & Lemon Grapeseed Oil
3. Cut firm fresh fish into strips or a small fillet – Haddock is my favorite & I cut it when it is still a little frozen
4. Brush dipping mix on strips or roll the strips in the dipping mix
5. Roll in coating
6. Bake in 425° oven for 20 minutes
7. Serve with homemade tartar sauce