simpley. . healthr. dinne Delicious, easy recipes for every month. Bundle includes: Hoisin Sauce - 9 oz jar Lemon Pepper Blend - 3.5 oz jar Memphis Dry Rub - 4.5 oz jar Natural Grapeseed Oil - 12.7 fl oz Red Bell Pepper & Garlic Blend - 1.5 oz Jar Rosemary Garlic Dressing & Marinade - 12 fl oz Vegetable Bouillon Soup Base - 4.1 oz Jar
recipe preview Memphis Pork Chops with Grits Serves 4 ½ tablespoon Wildtree Natural Grapeseed Oil, divided 1 tablespoon diced jalapeño ½ cup halved grape tomatoes 2 cups low fat milk 2 cups water 1 cup stone ground corn meal
¼ teaspoon salt ¾ cup freshly grated Parmesan ¼ cup chopped scallion 4 center cut pork chops (about 1.5 pounds) 1 ½ tablespoons Wildtree Memphis Dry Rub 1 pound green beans
Calories 510; Fat 16 g; Saturated Fat 6 g; Carbohydrate 40 g; Fiber 10 g; Protein 52 g; Cholesterol 140 mg; Sodium 740 mg
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Heat ½ tablespoon Grapeseed Oil in a skillet over medium heat. Add the jalapeño and tomato. Sauté until vegetables are tender, about 3 minutes. Transfer to a bowl.
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While the grits are cooking, season pork chops with Memphis Dry Rub.
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Serve pork chops over grits with green beans.
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In a saucepan bring the milk and water to a
Remove grits from heat. Stir in the
simmer over medium heat. Slowly add the corn meal and whisk to combine. Season with salt. Reduce heat to low and cook the grits, stirring every few minutes, until all of the liquid has been absorbed and corn meal is tender; about 20 minutes.
Parmesan, sautéed jalapeño and tomato, and scallions. Cover to keep warm.
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Preheat grill or grill pan over medium high
Bring a pot of water to a boil. Add the green
heat. Add the pork chops and cook on both sides until completely cooked through; about 5 minutes each side.
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beans and cook for about 5 minutes or until they are tender but still crisp. Drain.
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February recipes: Hoisin Flounder Homemade Ramen Lemon Pepper Chicken Tacos Memphis Pork Chops Memphis Pork Pitas Rosemary Garlic Steak Tips Skillet Rosemary Garlic Chicken Swordfish with Red Bell Pepper Couscous
Hoisin Flounder Serves 4 2 cups water 1 cup brown rice 2 tablespoons Wildtree Hoisin Sauce 2 tablespoons low sodium soy sauce 1 ½ teaspoons fresh grated ginger 1 ½ teaspoons sesame oil
½ teaspoon black pepper 2 tablespoons Wildtree Natural Grapeseed Oil 4 (6 ounce) fillet flounder fillets 1 cup snow peas 2 scallions, sliced 1 cup shitake mushroom caps
Calories 430; Fat 12 g; Saturated Fat 1.5 g; Carbohydrate 41 g; Fiber 3 g; Protein 38 g; Cholesterol 80 mg; Sodium 500 mg
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4Add water to saucepan and bring to a boil. Add the rice. Reduce heat to low, cover, and cook for about 40-45 minutes or until all the liquid is absorbed and the rice is tender.
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4Flip fillets; brush each fillet with some of the hoisin mixture. Cook 2 minutes. Transfer fillets to a plate and cover with foil to keep warm.
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4Combine the Hoisin Sauce, soy sauce, ginger, sesame oil, and black pepper; set aside.
4Heat 1 tablespoon Grapeseed Oil in a nonstick skillet over medium high heat. Add fillets to pan; cook 4 minutes.
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4In the now empty skillet, heat the remaining 1 tablespoon Grapeseed Oil over medium high heat. Add the snow peas and scallions; sauté 1 minute.
4Add the mushrooms; sauté 2 minutes. Remove pan from heat.
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4Divide rice among 4 plates. Top each with fish and then vegetables. Drizzle with remaining hoisin mixture.
homemade ramen Serves 4
3 teaspoons Wildtree Natural Grapeseed Oil, divided ½ onion, finely diced 2 cloves garlic, minced 2 teaspoons grated ginger 4 cups Wildtree Vegetable Bouillon Soup Base, prepared according to package directions
1 pound bok choy 3 tablespoons Wildtree Hoisin Sauce 9 ounces ramen noodles, prepared according to package directions 1 bunch basil 2 scallions, diced
1 cinnamon stick 4 whole cloves 2 whole star anise 2 eggs 2 (3.5 ounce) packages oyster mushrooms
Calories 360; Fat 7 g; Saturated Fat 1 g; Carbohydrate 62 g; Fiber 9 g; Protein 14 g; Cholesterol 105 mg; Sodium 1210 mg
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4Heat 1 teaspoon Grapeseed Oil in a saucepan over medium heat. Add the onion and sauté for 2 minutes. Add the garlic and ginger and sauté for another 30 seconds.
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4Heat remaining 2 teaspoons Grapeseed Oil
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4Add the Vegetable Bouillon; bring to a boil.
4While Bouillon is simmering, fill a small
Reduce heat to low, cover, and simmer while you prepare the remaining ingredients (10-15 minutes). Remove cinnamon stick, cloves, and star anise.
saucepan with water and bring to a boil. Add the eggs and cook for 5 minutes (soft-boiled). Use a slotted spoon to remove the eggs. Peel and keep in warm water until you are ready to serve.
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4Add the bok choy and sauté until wilted.
4Add the Hoisin Sauce and toss to coat;
in a nonstick skillet over medium heat. Add the mushrooms and cook for 5 minutes, stirring occasionally.
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4To serve, divide cooked noodles between four bowls. Ladle the hot Bouillon over the noodles. Top with basil, scallions, and cooked vegetables. Halve the eggs and place one half in each bowl yolks facing up.
remove from heat.
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Lemon Pepper Chicken Tacos Serves 4
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2 cups broccoli slaw ½ red bell pepper, thinly sliced ¼ cup shredded carrot 2 tablespoons fresh chopped cilantro 1 lime, juiced 1/8 teaspoon salt 1/8 teaspoon black pepper
½ tablespoon Wildtree Natural Grapeseed Oil 1 pound chicken breast 1 tablespoon Wildtree Lemon Pepper Blend ½ avocado, sliced ½ cup feta cheese, crumbled 8 taco shells
Calories 380; Fat 17 g; Saturated Fat 5 g; Carbohydrate 23 g; Fiber 4 g; Protein 32 g; Cholesterol 80 mg; Sodium 860 mg
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4Prepare and measure out the broccoli slaw, red bell pepper, carrot, cilantro, lime juice, salt, and pepper.
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4Season the chicken breasts with Lemon Pepper Blend.
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4Combine the ingredients in a mixing bowl. Toss together so all ingredients are covered in lime juice, salt and pepper.
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4Heat Grapeseed Oil in a large nonstick skillet over medium to high heat. Add the chicken and cook on both sides until golden brown and chicken is cooked through.
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4Transfer chicken to a cutting board. Slice or shred. Cut avocado into bite size pieces or slices. Crumble feta.
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4Fill each taco shell with chicken, slaw, avocado and feta.
Memphis Pork Chops with Grits Serves 4 ½ tablespoon Wildtree Natural Grapeseed Oil, divided 1 tablespoon diced jalapeño ½ cup halved grape tomatoes 2 cups low fat milk 2 cups water 1 cup stone ground corn meal
¼ teaspoon salt ¾ cup freshly grated Parmesan ¼ cup chopped scallion 4 center cut pork chops (about 1.5 pounds) 1 ½ tablespoons Wildtree Memphis Dry Rub 1 pound green beans
Calories 510; Fat 16 g; Saturated Fat 6 g; Carbohydrate 40 g; Fiber 10 g; Protein 52 g; Cholesterol 140 mg; Sodium 740 mg
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4Heat ½ tablespoon Grapeseed Oil in a skillet over medium heat. Add the jalapeño and tomato. Sauté until vegetables are tender, about 3 minutes. Transfer to a bowl.
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4While the grits are cooking, season pork chops with Memphis Dry Rub.
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4Serve pork chops over grits with green beans.
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4In a saucepan bring the milk and water to a
4Remove grits from heat. Stir in the
simmer over medium heat. Slowly add the corn meal and whisk to combine. Season with salt. Reduce heat to low and cook the grits, stirring every few minutes, until all of the liquid has been absorbed and corn meal is tender; about 20 minutes.
Parmesan, sautéed jalapeño and tomato, and scallions. Cover to keep warm.
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4Preheat grill or grill pan over medium high
4Bring a pot of water to a boil. Add the green
heat. Add the pork chops and cook on both sides until completely cooked through; about 5 minutes each side.
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beans and cook for about 5 minutes or until they are tender but still crisp. Drain.
Memphis Pork Pitas Serves 8 3 pound pork shoulder (or butt) 3 tablespoons Wildtree Memphis Dry Rub, divided ½ cup ketchup 1/3 cup plus 1 tablespoon white vinegar, divided 1 tablespoon Worcestershire Sauce
2 tablespoons mustard, divided 2 cups broccoli slaw Âź red onion, thinly sliced 2 tablespoons light mayo 4 pitas, halved
Calories 490; Fat 30 g; Saturated Fat 10 g; Carbohydrate 25 g; Fiber 1 g; Protein 27 g; Cholesterol 100 mg; Sodium 680 mg
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4Place pork in a slow cooker. Measure out 2 tablespoons Memphis Dry Rub. Combine the ketchup,1/3 cup vinegar, Worcestershire Sauce, and 1 tablespoon mustard.
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4Combine the wet ingredients plus Memphis BBQ Rub and pour over the slaw mix.
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4Serve shredded pork in a pita with prepared slaw.
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4Using your hands, rub the Memphis Dry Rub
4While the pork is cooking prepare the slaw. Add
over the entire pork roast. Pour the ketchup mixture over the seasoned pork. Cover and cook on high 4-6 hours or on low 6-8 hours.
the broccoli slaw and red onion in a mixing bowl. Measure out remaining 1 tablespoon white vinegar, remaining 1 tablespoon mustard, mayo, and remaining 1 tablespoon Memphis BBQ Rub.
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4Stir and fold together ingredients until the slaw mix is completely coated in the wet ingredients. Refrigerate until ready to use.
4Once pork is cooked through and tender, shred using 2 forks. Toss with remaining liquid in the slow cooker.
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Rosemary Garlic Marinated Steak Tips with Twice Baked Potatoes Serves 4 1 ½ pounds steak tips ½ cup Wildtree Rosemary Garlic Dressing & Marinade 2 russet potatoes ½ cup shredded cheddar cheese ½ cup Greek yogurt 1 tablespoon butter, melted
2 tablespoons Wildtree Red Bell Pepper & Garlic Blend 2 tablespoons scallions, diced ½ teaspoon black pepper, divided 1 tablespoon Wildtree Natural Grapeseed Oil, divided 1 pound carrots, peeled 1/8 teaspoon salt
Calories 550; Fat 24 g; Saturated Fat 8 g; Carbohydrate 35 g; Fiber 6 g; Protein 48 g; Cholesterol 110 mg; Sodium 420 mg
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4Marinate the steak tips in the Rosemary Garlic Dressing & Marinade for 45 minutes to 1 hour.
4Preheat oven to 400°F. Rinse the potatoes and
poke each a few times with a fork. Bake for about 1 hour or until knife tender. When cool enough to handle, slice each potato in half lengthwise. Scoop out the insides and place into a bowl. Leave about ¼ inch thick “shell” for the potatoes. Places shells back onto the baking sheet.
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4Divide filling among potato skins. Top with remaining ¼ cup cheddar cheese.
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4Heat ½ tablespoon Grapeseed Oil over
4Serve steak tips with carrots and twice baked potatoes.
consistency. Add in ¼ cup cheddar cheese, Greek yogurt, Red Bell Pepper & Garlic Blend, melted butter, scallion, and ¼ teaspoon black pepper; stir to combine.
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medium heat. Add the carrots, salt, and remaining ¼ teaspoon black pepper. Sauté the carrots until fork tender, stirring occasionally, about 20-25 minutes. While carrots are cooking return the potatoes to the oven and cook for 15 minutes or until heated through.
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4Mash potatoes in the bowl to desired
4While carrots and potatoes are cooking, heat
remaining ½ tablespoon Grapeseed Oil in a nonstick skillet over medium to high heat. Add the marinated steak tips. As the steak starts to brown drain off any liquid/remaining marinade. Return pan to heat and cook until browned on all sides and cooked to desired doneness.
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Skillet Rosemary Chicken Serves 3 1 pound chicken breasts ¼ cup Wildtree Rosemary Garlic Dressing & Marinade ¾ pound red potatoes, quartered 4 ounces mushrooms, sliced 1 tablespoon Wildtree Natural Grapeseed Oil
¼ teaspoon salt ¼ teaspoon black pepper ½ lemon, juiced fresh rosemary sprigs
Calories 270; Fat 12 g; Saturated Fat 1.5 g; Carbohydrate 4 g; Fiber 1 g; Protein 36 g; Cholesterol 90 mg; Sodium 340 mg
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4Preheat oven to 450°F. Marinate chicken in
4Place the potatoes in a saucepan and add
Rosemary Garlic Dressing & Marinade for 20-30 minutes.
mixing bowl. Toss with Grapeseed Oil, salt, and pepper.
4Heat a nonstick or cast iron skillet over medium
water until just covered. Bring to a boil over medium high heat and cook until fork tender, about 5-7 minutes. Drain and set aside.
high heat. Add the chicken, cover and cook 5 minutes.
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4Add drained potatoes and mushrooms to a
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4Remove skillet from heat; flip chicken. Add
4Squeeze half a lemon over everything, then
seasoned potatoes and mushrooms to the skillet with chicken.
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4 Divide chicken, potatoes, and mushrooms among 3 plates. For more lemon flavor, squeeze additional lemon juice over each plate.
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nestle in the skillet. Add a few rosemary springs to the skillet. Transfer skillet to oven. Bake for about 20 minutes or until chicken is cooked through.
Swordfish with Olive and Bell Pepper Couscous Serves 4 5 teaspoons Wildtree Natural Grapeseed Oil, divided 1 cup Israeli couscous 1 ½ cup Wildtree Vegetable Bouillon Soup Base, prepared according to package directions 2 tablespoons Wildtree Red Bell Pepper & Garlic Blend ¼ cup pitted kalamata olives, quartered ½ teaspoon salt
½ teaspoon black pepper 1 pound broccolini 4 (6 ounce) swordfish steaks 4 teaspoons fresh oregano, chopped 1 lemon, thinly sliced 1 garlic clove, minced 1 teaspoon lemon juice
Calories 490; Fat 15 g; Saturated Fat 2.5 g; Carbohydrate 47 g; Fiber 4 g; Protein 42 g; Cholesterol 60 mg; Sodium 840 mg
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4Preheat broiler to high. Heat 2 teaspoons
Grapeseed Oil in a saucepan over medium high heat. Add the couscous and cook 1 minute or until lightly browned.
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4Add the Vegetable Bouillon and Red Bell Pepper
& Garlic Blend; bring to a boil. Cover, reduce heat to low, and simmer until liquid is absorbed, about 7 minutes. Stir in olives, ¼ teaspoon salt, and ¼ teaspoon black pepper. Remove from heat, keeping covered, until ready to serve.
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4Season swordfish with remaining salt and pepper. 4Arrange oregano and lemon slices over the Heat 1 teaspoon Grapeseed Oil in an oven-proof skillet over medium high heat. Add the swordfish steaks to the pan; cook 3 minutes. Remove pan from heat.
steaks. Place pan in oven and broil for 5 minutes or until fish flakes easily with a fork.
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4Meanwhile bring a large pot of water to a boil. Add the broccolini and cook for 5 minutes. Drain; set aside.
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4While the swordfish steaks are cooking, heat
remaining 2 teaspoons Grapeseed Oil in a nonstick skillet over medium heat. Add the drained broccolini; sauté until heated through, about 3 minutes. Add the minced garlic; cook 1 minute. Remove from heat. Add 1 teaspoon fresh lemon juice and toss to coat. Season with salt and pepper if desired.
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4Fluff the couscous with a fork. Serve swordfish and broccolini over couscous.