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 olive oil, sherry vinegar, and greek 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.

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, and diced tomatoes.
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.

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. Bake the potatoes at 400° for 45 minutes
2. Cut the potatoes lengthwise into halves
3. Scoop the pulp from the potatoes into a bowl, reserving the shells
4. Add the butter and desired amount of milk -gradually- to the pulp and mash
5. Add the Garlic & Herb Blend and mix well
6. Spoon the mixture into the reserved shells and sprinkle with the cheese
7. Arrange on a baking sheet
8. Bake at 350° until the cheese is bubbly

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. 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