• 4 – 6 oz. Sea Bass Filets
• 1 – Tbsp. Wildtree’s Roasted Garlic Grapeseed Oil
• 2 – Lg. Tomatoes, diced
• 1-1/2 Cups Fat Free, unsalted chicken or vegetable broth
• 1/2 cup White Wine
• 2 – Tbsp. Wildtree’s Tuscany Bread Dipper Blend
• 1 – 15 oz. can Cannellini Beans

Heat oil in a large skillet over medium high heat. Add fish to the pan and cook 5 minutes on each side or until fish is flaky. Remove fish from pan. Add tomatoes, broth, wine, Tuscany Blend and beans to the pan. Bring to a boil. Reduce heat and simmer 10 minutes. In individual wide soup bowls, spoon in bean mixture. Place fish on top of mix and serve immediately.

• 2 – 6 oz. Salmon Filets
• 1 – Tbsp. Wildtree’s Lemon Zest Grapeseed Oil
• 1 – Tbsp. Wildtree’s Dill Blend

Preheat oven to 425 degrees. Place salmon on a piece of foil. Brush on both sides of salmon with the oil. Sprinkle with the dill blend on top of the salmon. Close foil loosely and cook for about 15 to 20 minutes or until salmon is opaque. (Can also be grilled on medium hot grill, about 15 minutes.) Serve with brown rice, grilled vegetables or a spring mix salad.

Optional: Substitute grouper, halibut or tilapia in place of the salmon.

Read my blog to learn why Salmon is one of the Top 10 Nutritious Foods to add to your diet. Click to shop now or join the Wildtree group.

• 2 – Tbsp. Wildtree Texas Corn Bread Mix
• 2 – Tbsp. Wildtree Cajun Seasoning
• 1 – Tsp. Wildtree Natural Grapeseed Oil
• 4 – Catfish Filets, about 6 oz. each

Preheat oven to 450 degrees. Brush a baking dish with the oil. Combine corn bread mix and cajun seasoning. Dredge the fish in the mixture, turning on all sides to coat. Arrange in baking sheet. Place dish in oven and bake for about 15 minutes or until fish is opaque throughout and blackened on the outside. Serve with a side of black bean and corn spinach salad or brown rice. Click to shop now or join the Wildtree group.

• 4 – 6 oz. Halibut Filets
• 1 Tbsp. Wildtree Natural Grapeseed Oil
• 2 Tsp. Wildtree Smoked Tomato and Mozzarella blend

Heat grill pan over medium high heat on the grill. Brush the top and bottom of the filets with the grapeseed oil. Sprinkle the top of each filet with 1/2 tsp. of the tomato and mozzarella blend. Place the filets on hot grill pan. Cook about 5 to 7 minutes on each side or until fish is opaque.

Optional: Substitute any type fish filet for this dish. Or use eggplant or portabello mushrooms for the vegetarian, or chicken breast or beef filet mignon for those meat eaters.
Also, try any of the different types of Wildtree culinary blends and varieties of the grapeseed oils to change the taste of the dish. Click to shop now or join the Wildtree group.

• 4 – 6 oz. Chicken Breast, boneless and skin removed
• 4 Tbsp. Wildtree Spinach and Artichoke Dip
• 2 Tsp. Wildtree Roasted Garlic Grapeseed Oil
• 1 cup Cooked Brown Rice
• 1 Tbsp. Wildtree Basil Pesto Blend

Preheat oven to 350 degrees. Slit chicken breasts horizontally. Combine the spinach and artichoke dip and the cooked rice. Stuff 1/4 of the mixture in the chicken center. Brush top and bottom of the chicken with the garlic oil. Place on baking dish and sprinkle the basil pesto blend over the top. Cook from 12 to 15 minutes or until chicken is fully cooked to 150 degrees. Serve immediately.

Optional: Substitute fish such as flounder, halibut, grouper for the chicken. Cook at 400 degree for about 10 to 12 minutes or until fish is opaque.

Read more about this recipe for Spinach & Artichoke Stuffed Chicken in my blog.

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• 1 lb. Whole Wheat Pasta, cooked
• 2 cups Steamed Broccoli
• 3/4 Cup Wildtree Alfredo Sauce
• 9 Tbsp. Butter, unsalted or 4 tbsp. of Wildtree Butter Grapeseed Oil
• 1 cup Milk

Heat milk and butter or butter oil in a pan. Add Alfredo Sauce Seasoning and whisk until smooth. At same time, place 6 qts. water in a pan. Bring to a boil. Add pasta and cook until tender. Steam broccoli. Combine pasta and broccoli. Stir in alfredo sauce. Serve immediately.

Optional: Add 1 cup cooked chicken, shrimp or seafood to mixture.

Read more about this Vegetarian Alfredo recipe in my blog.

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• 1 Package of Semi Hard Tofu, cut into 1 ” cubes
• 4 Tomatoes, diced
• 2 Zucchini, sliced
• 2/3 cup couscous
• 1 Tbsp Wildtree European Garlic Grapeseed Oil
• 1 Tsp Wildtree Butter Grapeseed Oil
• 2 Tbsp Wildtree Moroccan Grilling Sauce

In a large skillet, heat oil over medium low heat. Cook tofu for about 10 minutes or slightly golden. Stir in tomatoes and 2 Tbsp of water. Bring to a boil then reduce to a simmer. Cook, stirring until most of the liquid is evaporated but still remains saucy. Stir in Moroccan Sauce. Add the tofu and zucchini. Cover and simmer about 20 minutes.

Couscous: Bring 2/3 cup of water and the butter grapeseed oil to a boil. Add couscous, stirring constantly. Remove from heat and cover. Let stand 5 minutes. Fluff with a fork. Spoon couscous on plate. Top with Moroccan tofu, zucchini and tomato sauce.

Optional: Substitute chicken, grouper, snapper, salmon or halibut for the tofu. In the video below, I used chicken.

Quick Moroccan Chicken Recipe — powered by eHow.com

Read more information about this recipe in my blog.

• 4 Chicken Breast, Pounded about 6 oz each and cut in halves
• 2 Tbsp Flour
• 1 Tbsp Wildtree Natural Grapeseed Oil
• 1 cup of Wildtree Piccata Sauce
• 1 Tbsp Capers (optional)

Coat the chicken evenly with the flour. In a medium skillet, heat the Natural Grapeseed Oil over medium heat. Saute’ the chicken breasts for about 3 minutes on each side. Add the Piccata Sauce and capers. Stir. Cover and simmer for about 15 minutes. Serve with a side of Fettuccini, Risotto or Brown Rice.

Optional: Substitute Veal or Red Snapper for the Chicken

• 2- 8 oz Ahi Tuna fillets
• 1 Tbsp Wildtree Natural Grapesed Oil
• 1 Tbsp Wildtree Rancher Steak Rub
• 2 Tbsp Wasabi Paste
• 2 Tbsp Wildtree Ponzu Sauce

Brush Tuna with Natural Grapeseed Oil on each side. Pat Ranchers Steak Rub on each side of Tuna. In a hot skillet, place the Tuna and cook for 1 1/2 minutes per side. Slice into 1/8″ pieces. Serve with Wasabi and Ponzu sauce.
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• 4- 6 oz Filet of fish (Grouper, Red Snapper, Tilapia etc.)
• 2 Large Tomatoes, diced
• 1 Tsp Wildtree’s Garlic and Herb Blend
• 1 Tsp Wildtree’s Scampi Blend
• 2 Tsp Wildtree’s Roasted Garlic Grapeseed Oil

Preheat oven to 400ºF. In a small bowl combine tomatoes, Garlic & Herb Blend, Scampi Blend and Garlic Grapeseed Oil. Place fish filets in a glass baking dish. Pour the tomatoe mixture over the fish. Bake for about 10-15 minutes or until the fish is opaque. Serve.
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