Recipes from New Products Tasting~~May 17, 2014

Sangria

1 bottle Wildtree Simple Sangria Mixer

1 (750ml) bottle red wine (Pinot Noir, Malbec, Cabernet Sauvignon, Rioja)

1 lime or lemon, sliced

1 apple, sliced

1 orange, sliced

Mix together the Sangria mixer and red wine.  Add sliced fruit, if desired.  Best if made & refrigerated 3-4 hours before serving.

Fresh Coleslaw featuring our Fresh & Easy Coleslaw Dressing

2 cups green cabbage, shredded

2 cups red cabbage, shredded

2 cups carrots, grated

¼ cup diced onion

¼ cup diced radishes (optional & was not in my tasting recipe)

3 oz Wildtree Fresh & Easy Coleslaw Dressing (or more to your tasting)

In a medium bowl, mix together all ingredients.  Toss to combine and refrigerate for 10-15 minutes to allow flavors to combine.  Serve chilled.

Grilled Shrimp, Walnut & Goat Cheese Salad featuring our new Cranberry Poppy Seed Vinaigrette

Mixed greens

Goat cheese crumbles

Toasted sliced almonds

Fresh organic strawberries, sliced

Wildtree’s Cranberry Poppy Seed Vinaigrette

Spanish style shrimp made with Adobo Seasoning

I made the shrimp according to the following Freezer Meal recipe:

Spanish Style Garlic Shrimp

1 lb peeled, raw shrimp

2 TBSP Roasted Garlic Grapeseed Oil

1 tsp Adobo Seasoning Blend

2 tsp fresh lime juice (juice of one lime)

¼ tsp crushed red pepper flakes

Put all ingredients in a freezer bag or bowl and marinate several hours.  When ready to prepare – sauté stovetop until done.

Assemble all ingredients and add salad dressing to individual servings when ready to eat.

Roasted Oven Fries to showcase our Organic Ketchup

4 medium russet potatoes, washed and cut into 8 equal sized

¼ cup Wildtree Organic Coconut Oil

1 TBSP salt

½ tsp black pepper

Preheat oven to 450 degrees.  Place ¼ cup coconut oil in a small container.  Sit the container in a bowl of hot water until oil liquefies.  Toss potato wedges with liquefied coconut oil, salt and pepper.  Lay out potatoes in a single layer on a baking sheet.  Bake until bottom side of potatoes are a deep golden brown color, about 20 minutes.  Gently flip each potato over and bake another 10 minutes, or until the other side is deep golden brown.  Remove from oven and season with additional salt, if desired.  Serve with Wildtree’s Organic Ketchup.

Asian Stir fry featuring our new Asian seasoning blend

2-3TBSP Wildtree Asian Spice Blend, depending on how spicy you prefer

1 lb chicken breasts, cubed

1 TBSP Wildtree Hickory Grilling Grapeseed Oil (or other Wildtree oil you have on hand – BUT these are the best with the Hickory Grilling!)

Preheat oven to 350 degrees.  In a small bowl, toss the chicken cubes with the grapeseed oil.  Then add desired amount of the Asian spice blend and mix thoroughly.  Put on baking sheet and bake until done.

Gluten Free Muffins featuring our new Coconut Oil

Note: The Wildtree  Gluten Free muffin mix makes A LOT of muffins – 32 mini’s or 12 regular sized so I routinely “half” the mix and make only a half of a batch at a time. The following recipe is for ½ a batch. If you plan to make the whole box, simply double the recipe below.

½ package mix of Wildtree Gluten Free Muffin Mix

3 eggs (5 eggs are sufficient if you are doubling)

1 scoop of One World Way or Jay Robb egg white protein powder

2 full TBSP ground flaxseed

½ cup Almond milk, add more as needed

1 heaping TBSP Wildtree Organic Coconut Oil – liquefied so it mixes in easier.

Preheat oven to 350 degrees and grease a mini muffin pan with Wildtree’s coconut oil (I used a silicon type flexi Demerle pan – made 18 minis).  Place ½ muffin mix, eggs, protein powder, flaxseed, almond milk, and coconut oil.  Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.  Spoon the batter into the prepared muffin tin.  Sprinkle about ¼ tsp per muffin of Wildtree Oatmeal Coconut mix-in.  Bake for 10-12 minutes or until a toothpick inserted into the center of a muffin comes out clean.