Melon Salsa

Melon Salad

1/2 Melon, seeded and diced
1/2 Cup Mango, diced
1/2 Cup Red Onion, diced
1/2 Cup Red Bell Pepper, diced
1/2 Cup Cucumber, diced
1/4 Cup Wildtree Sweet and Savory Pineapple Sauce

Place all the ingredients in a medium bowl and toss to combine. Serve with tortilla chips or as a topping for chicken, fish, or your favorite sandwich.

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Pineapple Fried Rice

Pineapple Fried Rice Serves 6

3 Tbsp. Soy Sauce, Low Sodium
2 Tbsp. Wildtree Curried Garlic Blend
1/2 Cup Wildtree Sweet and Savory Pineapple Sauce
2 Tbsp. Wildtree Natural Grapeseed Oil
1/2 Lg. Yellow Onion, diced
1/2 – Red Bell Pepper, diced
1 – Egg
1/2 Cup Frozen Peas
1 – Carrot, diced
3 Cups Cooked Rice
2 Cups Diced Pineapple Chunks
1/4 Cup Green Onions, diced
2 Tbsp. Cilantro, diced

In a small bowl whisk together the soy sauce, Curried Garlic Blend, and Pineapple Sauce. Set aside. Drizzle oil in skillet over medium high heat. Add onion and pepper and saute for two minutes. Crack egg in small bowl and whisk. Add to the pan and stir quickly to cook. Add peas and carrots and cook another two minutes. Add the rice and pineapple chunks. Add the soy sauce mixture to the skillet and stir. Continue sauteing until rice is tender. Remove from heat. Toss in green onion and cilantro.
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White Cream Sauce with Peas and Prosciutto

1 Cup Green Peas, thawed 3 Tbsp. Wildtree Nat. Butter Grapeseed Oil 1/2 Cup Sweet Onions, minced 1/4 Lb. Prosciutto, diced 1 Tsp. Wildtree Chicken Bouillon mixed with 1/2 Cup Hot Water 1/2 Cup Heavy Cream 1/2 Cup Parmigiano-Reggiano, grated Salt and pepper to taste 1/4 Cup Sliced Mushrooms, optional 1/3 Cup Wildtree Alfredo Extraordinaire, optional Heat oil on medium high heat in a large skillet and add onion. Saute for about 3 to 5 minutes or until onion is translucent. Add mushrooms (if using) and saute another 2 minutes. Add the prosciutto and peas. Cook for another minute. Reduce heat to a simmer. Add the broth and heavy cream. If adding the Alfredo blend and stir constantly. Simmer for another 2 to 3 minutes. Remove from heat and stir in cheese. Serve immediately over the pasta. Click to shop now or join the Wildtree group.

Ricotta and Parmigiano Gnocchi

1 Lb. Ricotta Cheese, drain in colander 1/2 cup Parmigiano-Reggiano, grated 1-1/2 cups All-purpose Flour, King Arthur 2 tsp. Salt 1 large egg, lightly beaten 1 Tbsp. Wildtree Nat. Grapeseed Oil In a large bowl, combine all ingredients except about 1/2 cup of flour. Mix with your hands until it forms a dough. Remove from bowl and knead lightly dusting with the remaining flour. Wrap in plastic and refrigerate for at least 30 minutes. Cut off a section and roll until it is about the diameter of you thumb. Cut into 1” lengths. Roll with finger creating a pocket. Roll each one against back of a fork. Place gnocchi on towel-cover cookie sheet, not touching. To cook immediately, drop into boiling water. When they float to the top, count to ten and remove. Remove by scooping them into a pasta bowl. Add sauce and service immediately. Click to shop now or join the Wildtree group.

Tomato and Mozzarella Salad

2 Large Tomatoes, diced
1 Large Fresh Mozzarella Ball, diced
1 Tbsp. Wildtree European Dipping Oil – Mediterranean Balsamic
6 leaves of Fresh Basil, chopped

Toss all ingredients together. Serve immediately. Can be refrigerated for up to 2 hours.
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Pineapple Fried Rice

3 Tbsp. Low Sodium Soy Sauce
2 Tbsp. Wildtree Curried Garlic Blend
1/2 cup Wildtree Sweet and Savory Pineapple Sauce
2 Tbsp. Wildtree Natural Grapeseed Oil
1/2 Large Onion, diced (optional)
1/2 cup Red Bell Pepper, diced
1 egg
1 cup carrots, diced
3 cups cooked brown rice
1/2 fresh pineapple, diced
1/4 cup scallions, diced (optional)
2 Tbsp. Fresh cilantro, finely chopped (optional)

In a skillet whisk together soy sauce, curried garlic blend, Pineapple Sauce, grape seed oil. Turn heat to medium high and saute pepper and carrots (and onion if included) for about 2 to 3 minutes. Add slightly beaten egg and stir quickly to cook. Stir in cooked rice and pinapple chunks. Cook until rice is tender and completely coated with sauce mixture. Remove from heat. Add scallions and cilantro if included.
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Crustless Spinach Quiche

• 16 oz. Egg Beaters
• 1/3 cup Flour
• 1 Tsp Baking Powder
• 16 oz. nonfat Cottage Cheese/li>
• 1 – 10 oz. package frozen Spinach, thawed and drained
  4 – Tbsp. Wildtree Onion and Chive Blend
  1 – Tsbp. Wildtree Cajun Seasoning
  2 oz. Shredded Mozzarella Cheese
  1 – Tsp. Wildtree Natural Grapeseed Oil

Preheat oven to 400 degrees. Brush a pie baking dish with the oil. Mix all remaining ingredients in a large bowl except cheese. Pour into pie dish and bake 15 minutes. Lower the heat to 350 degrees, top with cheese and bake an additional 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before serving.

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Spinach Lasagna with Alfredo Sauce

• 2 – 3.15 pkg. Wildtree’s Alfredo Sauce
  1/2 Cup Low Sodium, fat free vegetable broth
• 9 Strips of Lasagna pasta, cooked
  2 – 10 oz. Spinach, chopped, thawed and drained
  2 – Eggs
  1/2 Cup grated Parmesan Cheese
  2 Tbsp. Wildtree’s Garlic and Herb Blend
  2 – Cups Skim Milk
  1/2 Cup Wildtree’s Nat. Butter Grapeseed Oil
  1 – 16 oz. Fat Free Ricotta Cheese
  1 – Tbsp. Cinnamon
  1/2 Cup Panko Bread Crumbs
  2 – Tbsp. Wildtree’s Hearty Spaghetti Seasoning
  1 – Cup Shredded Mozzarella Cheese

In a large skillet, heat oil, milk and broth over medium heat. Add Alfredo mix and whisk until blended. Set aside. Combine Ricotta cheese, spinach, cinnamon, eggs, bread crumbs, spaghetti and garlic and herb blends. Preheat oven to 375 degrees. In a 13 x 9 baking dish, arrange 3 of the noodles. Top with the 1/2 the spinach and cheese layer. Pour 1/3 the Alfredo mix over the top. Arrange 3 more noodles and repeat layers. Top with remaining noodles, sprinkle with mozzarella cheese and pour the remaining Alfredo over the top. Bake for 45 minutes. Let stand for 10 minutes before cutting.

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Spinach, Three Bean and Roasted Garlic Soup

• 2 Tbsp. Wildtree’s Roasted Garlic Grapeseed Oil
• 2 Tbsp. Wildtree’s Garlic and Herb Blend
• 1 Tsp Wildtree Tuscany Blend
• 6 Cups Chopped Spinach
• 3 Cups fat free, unsalted Vegetarian Broth
  1 Cup Tomato Sauce
  1 – 15 oz. can Black Eye Peas, rinsed and drained
  1 – 15 oz. can Kidney Beans, rinsed and drained
  1 – 15 ox. can Pink Beans, rinsed and drained
  4 – Tbsp. grated Parmesan Cheese

Heat oil in a large sauce pan over medium heat. Add spinach and cook about 3 minutes or until spinach is wilted. Add the black eye peas, broth, tomato sauce, kidney and ping beans. Simmer for 15 minutes. Stir in garlic and herb and Tuscany Blends. Simmer for 5 minutes. Remove from heat and let stand covered for 5 minutes. Dish into soup bowls and sprinkle cheese into soup.

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Chicken Tacos

Chicken Quesadillas

Cabbage Stew

Cabbage Stew

Provided by Marlene Spiegel, Orlando, Fl.

SERVINGS: 12

INGREDIENTS:

• 2 cups Wildtreevegetable broth (2 cups water and 4 tsp. Wildtree Vegetable Bouillon)
• 1/2 head of Green Organic Cabbage, chopped
• 1/2 head of Red Organic Cabbage, chopped
• 1 pkg. Wildtree Southwest Stew Seasoning
• 2 Tbsp. Wildtree Nat. Butter Grapeseed Oil
• 2 Large Tomatoes, diced
• 3 cups Cooked Black Eye Beans
• 8 cups Water
• 1 – 12 oz. Tomato Sauce
• 1-1/2 cups Carrots, sliced
• 1 stalk Celery, chopped
• 6 Yellow Squash, sliced
• 1 cup Onion, sliced

Heat oil over medium high heat in large sauce pan. Stir in onion and cook for about 3 minutes. Reduce heat to medium low. Add carrots, celery, squash, and tomatoes. Cook another 6 minutes, stirring occasionally. Add cabbage, broth, water, tomato sauce, and stew seasoning. Reduce heat to a simmer. Cook for another 2 hours. Add black eye beans and cook another 10 minutes. Serve immediately.

Optional: Freeze in small containers for up to 3 months. Add cooked ground beef, ground turkey, and chicken or cubed beef, turkey, chicken and/or ham.
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Beef and Grape Tomato Kebabs

Bean and Cabbage Soup

Grilled Halibut

Vegetarian Alfredo

Portobello Sliders

Zucchini Frittata

Moroccan Tofu with Couscous

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Bruchetta