1 small onion or 2 shallots
3 cups cauliflower florets
3/4 cup of orange juice
flour for dredging
1 cup canola oil for frying (or any oil you choose)
4 Tbsp. Bittersweet Herb Farm Chili Pepper with Roasted Garlic
Directions:
Heat the oil in a skillet. Dredge cauliflower pieces through the flour. Brown the cauliflower in the hot oil. Remove the cauliflower from the pan and place it on a
paper towel-lined plate. Sauté the chopped onions or shallots in the pan for a few minutes until they start to brown on the edges. Add 3/4 cup of orange juice and
deglaze the pan. Add the Chili Pepper and Roasted Garlic. Let reduce by a third, stirring occasionally. Add the cauliflower back to the pan and finish cooking.
4-6 Jalapenos, roasted and diced
8 oz. Sourcream
8 oz. cream cheese
1 Tbsp. Bittersweet Herb Farm Zesty Garlic Seasoning
2 Cups Shredded Cheddar cheese
3/4 Cup parmesan Cheese
Topping:
1 Cup Panko Bread Crumbs
4 Tbsp. butter
1/4 cup shredded parmesan cheese
Directions:
Preheat oven to 375 degrees.
Combine ingredients, and mix well. Spread into an 8x8 baking dish. Combine topping ingredients in a bowl and mix well. Sprinkle over the top of the dip.
Bake for 15-20 minutes. Enjoy!
]]>
12 slider buns
2 Tbsp. olive oil
1 small yellow onion, sliced
4 cloves garlic, minced
1 ¼ teaspoons salt
1 ½ teaspoons pepper
20 oz young green jackfruit, 3 cans, in brine or water
1 ½ cups vegetable broth
Bittersweet Herb Farm Smoked Maple Chipotle Finishing Sauce to taste
1 Tbsp. Bittersweet Herb Farm Southwest Picante Seasoning
Ingredients for Coleslaw:
3 cups green cabbage, chopped
3 cups red cabbage, chopped
1 cup carrot, shredded
¾ cup vegan mayonnaise
1 Tbsp. Dijon mustard
2 Tbsp. apple cider vinegar
½ tsp. salt
¼ tsp. pepper
Directions:
Enjoy!
]]>
1 cup mozzarella
1 cup grated parmesan
1 egg
1 tsp Bittersweet Herb Farm Zesty Garlic Seasoning.
Combine all ingredients. Put parchment paper on a pizza pan and spray with Pam. Bake at 350 degrees for 15 minutes, or until the edges start to brown, then turn the broiler on for 1 minute remove from oven and enjoy.
You can use this as a crust for a pizza by adding your favorite toppings, or just serve it as a snack or a side.
The very best compliment to us is leaving feedback about our recipes in the comment section below.
]]>
10 jalapeños
½ container of shredded Vegan Cheese or your favorite cheese
½ container dairy-free cream cheese or cream cheese softened
½ cup of Vegan mayo or your favorite mayo
2 tsp. Bittersweet Herb Farm Zesty Garlic Seasoning
½ teaspoon sea salt
2 tablespoons ground flax seed or 2 Eggs
¾ cup soymilk or regular milk
½ cup flour use gluten-free if that's your preference
½ cup breadcrumbs. Use crushed gluten-free crackers if that's your preference.
Directions:
Warm the oven to 350 F.
Spray a baking sheet with vegetable cooking spray.
Cut the jalapeños in half and remove the seeds. If you haven't had much experience working with these hot peppers, be forewarned you should wear gloves and be very careful about what you touch.
Place the cream cheese, shredded cheese, mayo, Bittersweet Herb Farm Zesty Garlic Seasoning, and sea salt in a bowl and stir until well combined.
Stuff each halved jalapeño with the cream cheese mixture.
In a medium-to-small bowl, combine the 2 Tbsp. of ground flax seed and 3/4 cup of soy milk, and stir or mix two eggs with a dash of milk.
Place the flour on one plate and the breadcrumbs on another (I like adding some Bittersweet Herb Farm Zesty Garlic Seasoning to my breadcrumbs to add some extra flavor). Your dipping station should go in this order: Flour plate, Flaxseed/Egg bowl, and Breadcrumbs plate.
Grab a stuffed jalapeño and roll it in the flour, followed by a dip in the Flaxseed/Egg bowl (roll it around so all sides are covered), followed by a final dip in the breadcrumbs.
Place the breaded popper on your prepared pan and repeat the dipping process until you've worked through each one. Then "pop" them in the oven and bake for 30 minutes.
Allow them to cool a little and serve warm!
The very best compliment to us is leaving feedback about our recipes in the comment section below.
]]>Salad:
2 cups water
1 cup quinoa
1 teaspoon bouillon granules (chicken, vegetable, or beef)
salt and freshly ground black pepper to taste
3 Campari tomatoes, diced
1/2 cup of chopped fresh parsley
2 Tbsp. thinly sliced scallions
Dressing:
3 Tbsp. Bittersweet Herb Farm Balsamic Vinegar with Maple Syrup
1 Tbsp. Bittersweet Herb Farm Garlic with Rosemary Oil
2 Tbsp. extra-virgin olive oil
2 tsp. Bittersweet Herb Farm Zesty Garlic Seasoning
Directions:
Bring 2 cups water, quinoa, and bouillon granules to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Spread quinoa onto a baking sheet and refrigerate until cooled, about 30 minutes.
Mix quinoa, chopped fresh parsley, tomatoes, and scallions together in a large bowl.
Whisk Bittersweet Herb Farm Balsamic Vinegar with Maple Syrup, Bittersweet Herb Farm Garlic with Rosemary Oil, olive oil, and Bittersweet Herb Farm Zesty Garlic Seasoning in a small bowl until well blended; drizzle over the quinoa mixture and stir to coat.
24 small white corn tortillas
1 1/2 lbs. tilapia
1 tsp. salt
1 Tbsp. Bittersweet Herb Farm Southwest Picante Seasoning
1 Tbsp. butter
1 Tbsp. Bittersweet Herb Farm Chili Pepper with Garlic Oil
2 cups shredded lettuce
2 medium avocados, sliced
2 Roma tomatoes, diced (optional)
1/2 diced red onion
1/2 bunch Cilantro, longer stems removed
1 cup grated cheese
1 lime cut into wedges to serve
Salsa of your choice for serving
1/2 cup mayonnaise
1/2 cup sour cream
1 Tbsp. Bittersweet Herb Farm Cajun Seasoning
Line a large baking sheet with parchment paper. In a small dish, combine salt and Bittersweet Herb Farm Southwest Picante Seasoning and evenly sprinkle seasoning mix over both sides of tilapia.
Lightly drizzle fish with Bittersweet Herb Farm Chili Pepper with Garlic Oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.
Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
Toast the corn tortillas on a large dry skillet or griddle over medium/high heat.
To assemble: Start with fish pieces, then add the remaining ingredients, finishing with a generous sprinkle of grated cheese and that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos.
]]>1 (15-ounce) can of black beans, rinsed and drained
1 1/2 cups corn kernels, defrosted if frozen
1/2 cup chopped scallions or shallots
1/2 jalapeno pepper, seeded and minced
1 red bell pepper, seeded and chopped
2 plum tomatoes, seeded and chopped
1 Tbsp. olive oil
1/2 tsp. sugar
2 Tbsp. lime juice
1 Tbsp. Bittersweet Herb Farm Southwest Picante Seasoning
salt and pepper to taste
1/2 cup chopped fresh cilantro
1 avocado chopped (optional)
Directions:
In a large bowl gently mix in the black beans, corn, scallions, jalapenos, tomato, bell pepper, olive oil, lime juice, sugar, and Bittersweet Herb Farm Southwest Picante Seasoning.
Chill in the refrigerator for 1 hour. Right before serving add the fresh cilantro.
Enjoy with tortilla chips or as a side.
]]>1 dozen hard-boiled eggs peeled, cut in half, and yolk removed (reserve yolk)
cooked yolk from eggs
1/2 cup mayonnaise (adjust to your liking)
1Tbsp. Bittersweet Herb Farm Sundried Tomato and Horseradish Seasoning
Capers (optional)
Paprika (optional)
Directions:
Blend mayonnaise and Bittersweet Herb Farm Sundried Tomato and Horseradish Seasoning in a medium-sized bowl. Mix until smooth. Cover and let the mixture sit in the refrigerator for at least 1/2 hour.
Place the mixture in a pastry bag and fill the half egg whites with the mixture. Or you can use a spoon to fill the eggs. Top with a caper, paprika if you choose.
]]>1 package of Beyond Beef (or your choice of plant-based ground meat)
1/4 cup chopped green pepper
1/4 cup chopped onion
2 Tablespoons plant-based butter
1/2 cup bread crumbs (We make our own by toasting my favorite bread until almost burnt. (Dave's Killer Bread Good Seed) 2 slices chopped extra fine.
2 Tbsp. of Bittersweet Herb Farm Smoked Maple Chipotle Sauce
2 tsp. of Bittersweet Herb Farm Zesty Garlic Seasoning
Directions:
In a small saucepan, melt the butter and saute the green pepper and onion until just tender. Remove from the heat. In a medium mixing bowl, add all of the ingredients including the peppers and onion. Mix thoroughly. Mold into a loaf shape and bake in a small casserole dish for 20-25 minutes. You can brush more Bittersweet Herb Farm Smoked Maple Chipotle Sauce on the top of the meatloaf prior to baking.
Serve with your favorite sides.
]]>Ingredients:
1 head cauliflower cut into flowerets.
1 package tempura batter.
water
Directions:
Cook cauliflower according to package directions.
Place on a paper towel-lined cookie sheet in a warm oven to keep them crunchy.
For the Sauce:
Ingredients:
1Tablespoon olive oil
1 cup of orange juice
1/2 teaspoon of fresh ground ginger
1/2 jar of Bittersweet Herb Farm Chai Tea Marmalade
2 Tablespoons of apple cider vinegar
1 Teaspoon Bittersweet Herb Farm Zesty Garlic Seasoning
1/4 cup Hoisin Sauce
1/4 cup of cornstarch
1/4 cup of cold water
1/2 Teaspoon crushed red pepper flakes (if desired)
Directions:
In a medium size nonstick pan, heat oil and add the ginger, red pepper flakes (if desired), and Bittersweet Herb Farm Zesty Garlic Seasoning. Cook for 1 minute and then add the orange juice. Once the orange juice is warm add the Bittersweet Herb Farm Chai Tea Marmalade, vinegar, and hoisin sauce. Bring to a slow simmer, stirring frequently. In a shaker bottle add the cornstarch and then the cold water. Shake vigorously. Add the cornstarch and water to the simmering sauce until it thickens. Remove from heat.
Place cauliflower in a bowl and toss with some of the sauce. (Only toss as much as you will eat so the cauliflower does not get soggy.) Serve over white or brown rice. Serve it with a sprinkling of green onion and orange zest, if desired.
]]>Ingredients:
1 pound of boneless, skinless chicken thighs cut in 2-inch chunks.
1 package tempura batter.
water
Directions:
Cook chicken according to package directions.
Place on a paper towel-lined cookie sheet in a warm oven to keep them crunchy.
For the Sauce:
Ingredients:
1Tablespoon olive oil
1 cup of orange juice
1/2 teaspoon of fresh ground ginger
1/2 jar of Bittersweet Herb Farm Chai Tea Marmalade
2 Tablespoons of apple cider vinegar
1 Teaspoon Bittersweet Herb Farm Zesty Garlic Seasoning
1/4 cup Hoisin Sauce
1/4 cup of cornstarch
1/4 cup of cold water
Directions:
In a medium size nonstick pan, heat oil and add the ginger, red pepper flakes (if desired), and Bittersweet Herb Farm Zesty Garlic Seasoning. Cook for 1 minute and then add the orange juice. Once the orange juice is warm add the Bittersweet Herb Farm Chai Tea Marmalade, vinegar, and hoisin sauce. Bring to a slow simmer, stirring frequently. In a shaker bottle add the cornstarch and then the cold water. Shake vigorously. Add the cornstarch and water to the simmering sauce until it thickens. Remove from heat.
Place chicken in a bowl and toss with some of the sauce. (Only toss as much as you will eat so the chicken does not get soggy.) Serve over white or brown rice. Serve it with a sprinkling of green onion and orange zest, if desired.
]]>
1 Baguette sliced into 1/2-inch slices (or French Bread)
1/2 cup chopped sundried tomatoes
1/4 Cup Bittersweet Herb Farm Sundried Tomato and Olive Finishing Sauce
1 cup shredded plant-based cheese (or shredded mozzarella)
Directions:
Place sliced bread onto a baking sheet lined with parchment paper. Brush each piece with Bittersweet Herb Farm Sundried Tomato and Olive Finishing Sauce. Top with about 1/2 tsp of chopped sundried tomatoes. Then top with shredded cheese. Place under broiler for approximately 3-4 minutes (until cheese is melted and light golden brown). Enjoy!
]]>8 oz. baby belle mushroom caps. Stems removed (reserve stems)
8 oz. Jimmy Dean or plant-based sausage (Lite Life Gimme Lean works well)
3 Tbsp. plant-based butter
1/2 sleeve of Ritz crackers crushed (or any cracker equivalent)
1 Tsp Bittersweet Herb Farm Zesty Garlic Seasoning
Shredded plant-based cheese
Note:(To make this recipe non-vegan you may use your favorite non-vegan ingredients.)
Directions:
remove stems from mushroom caps and chop them into really small pieces.
Add butter, Bittersweet Herb Farm Zesty Garlic Seasoning, chopped stems, and plant-based sausage in a medium-sized skillet over medium-high heat. When fully cooked, add crushed crackers. Remove from heat. Let cool for approximately 10 minutes. Stuff caps and place in a baking dish. Cook at 350 degrees for 20-25 minutes. Remove from oven and sprinkle cheese over the top. Return to oven for an additional 10 minutes. Enjoy!
The very best compliment to us is leaving feedback about our recipes in the comment section below.
]]>4 ounces fresh goat cheese
1 French baguette
Zest of 1 lemon
1 Tbsp. heavy cream
salt and pepper to taste
1/4 Cup Bittersweet Herb Farm Blackberry Brandy Jam
Directions:
Begin by gathering your ingredients. Preheat your oven to 400 degrees F. Thinly slice your baguette into 1/2″ rounds and lay them on a sheet pan. Drizzle with olive oil and a sprinkle of salt, and bake them four about 5 minutes, flip over, and bake on the second side until golden.
Allow the toasted rounds to cool. In a separate bowl, combine the goat cheese with one tablespoon of heavy cream, zest of one lemon, salt, and pepper. The cream lightens the cheese up so that it is more spreadable. The lemon zest gives the buttery goat cheese a pop of flavor.
To prepare the appetizer, spread the goat cheese over each toasted bread round. Spoon the Blackberry Brandy Jam over the goat cheese. Enjoy!
]]>Ingredients:
1 lb. boneless skinless chicken breasts
1 cup of flour
1 small onion or 2 shallots chopped
3/4 cup of orange juice
2 Tbsp. Bittersweet Herb Farm Chai Tea Marmalade
1/2 cup oil for frying
Directions:
Butterfly your chicken breasts.
Dredge them through the flour.
Brown the chicken breast on both sides in any oil you choose.
Remove the chicken from the pan and place it on a paper towel-lined plate. Sauté the chopped onions or shallots in the pan for a few minutes until they start to brown on the edges. Add 3/4 cup of orange juice and deglaze the pan. Add the Bittersweet Herb Farm Chai Tea Marmalade. Let reduce by a third, stirring occasionally. Add breasts back to the pan and finish cooking. The internal temperature should be 165 degrees.
]]>1 pkg. Lemon flavored pudding
2 Cups milk (of your choice)
1 pkg. filo cups (pkg. of 15)
1/4 of a jar of Bittersweet Herb Farm Wild Blueberry with Limoncello Jam
1 Cup of non-dairy whipped topping (Cool Whip)
Directions:
In a medium-sized bowl add pudding and milk. Let sit for about 3 to 5 minutes. Prepare Filo cups according to package directions. Fill Filo cups with pudding using a pastry bag. Top each cup with Bittersweet Herb Farm Wild Blueberry with Limoncello Jam. Put the whipped topping in a pastry bag and swirl a little on each cup. Serve cold. Enjoy these refreshing little desserts!
]]>2 pounds of white potatoes, cut into chunks
4 ounces butter
1/2 cup milk
4 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed
2 Tbsp. Bittersweet Herb Farm Zesty Garlic Seasoning
1 pound extra-lean ground beef
1/4 cup Bittersweet Herb Farm Black Pepper Finishing Sauce
Directions:
Preheat the oven to 350 degrees. Cook potatoes in boiling water in a large saucepan for 20 minutes or until potatoes are tender. Meanwhile, brown meat in a large nonstick skillet. Stir in Bittersweet Herb Farm Black Pepper Finishing Sauce cook for 1 min. Add mixed vegetables, and cook for 5 min. stirring frequently. Set this mixture aside. Drain the potatoes and add Bittersweet Herb Farm Zesty Garlic Seasoning, butter, and milk, and mash until fluffy.
Spray a casserole dish or a cast iron pan with cooking spray. Put the meat mixture in the bottom of the casserole dish and top with the potatoes. Bake for 25-30 minutes or until golden brown.
]]>Ingredients:
For potatoes:
6-8 russet potatoes, peeled and cut into 1-inch cubes
1/2 cup vegan mayonnaise
1/2 cup soy milk (or your choice of non-dairy milk)
4 ounces vegan butter
For the bottom layer:
1 Tbsp. olive oil
1 large yellow onion, chopped
1 large tomato, chopped
2 carrots, chopped
1/2 cup frozen peas (optional)
1/2 cup frozen corn
1 lb. vegetarian ground beef substitute
1/4 cup Bittersweet Herb Farm Black Pepper Finishing Sauce
Directions:
Place the potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil the potatoes until tender, about 25 minutes; drain. Stir the vegan mayonnaise, soy milk, butter, and salt into the potatoes, and mash with a potato masher until smooth and fluffy. Set the potatoes aside.
Preheat the oven to 400 degrees, and spray a 2-quart baking dish with cooking spray. (I use a cast iron pan)
Heat the olive oil in a large skillet over medium heat, and cook and stir the onion, carrots, corn, frozen peas, and tomato until softened, about 10 minutes. Stir in the Bittersweet Herb Farm Black Pepper Finishing Sauce. Reduce the heat to medium-low, and crumble the vegetarian ground beef substitute into the skillet with the vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.
Spread the vegetarian meat substitute mixture into the bottom of the baking dish, and top with the mashed potatoes, smoothing them into an even layer.
Bake for about 20 minutes or until potatoes start to brown. When serving, you can use more Bittersweet Herb Farm Black Pepper Finishing Sauce over the top. Enjoy!
The very best compliment to us is leaving feedback about our recipes in the comment section below.
]]>
1 lb. lean ground beef
2 Tbsp. Bittersweet Herb Farm Southwest Picante Seasoning
1/2 cup tomato sauce
1/4 cup water
12 taco shells - either hard shells or small 6-inch soft flour tortillas will work
Optional toppings:
shredded cheese shredded lettuce, chopped tomatoes, diced red onion, taco sauce, sour cream, guacamole, etc.
Directions:
Add the beef to a large skillet over medium-high heat. Break the meat apart with a wooden spoon. Add the Bittersweet Herb Farm Southwest Picante Seasoning. Cook until the meat is cooked through, about 6-8 minutes, stirring occasionally.
Reduce the heat to medium. Add the tomato sauce and water. Stir to combine. Cook, stirring occasionally, for 7-8 minutes, until some of the liquid evaporates but the meat mixture is still a little saucy. Remove from the heat. Warm the taco shells according to their package directions. Fill the taco shells with 2 heaping tablespoons of taco meat. Top with desired taco toppings: shredded cheese, shredded lettuce, chopped tomatoes, diced red onion, taco sauce, sour cream, guacamole, etc.
]]>1 Tbsp. Bittersweet Herb Farm Chili Pepper with Garlic Oil
1 Tbsp. olive oil
1 large red pepper, sliced
1 medium purple onion, sliced
8 ounces sliced white mushrooms
2 Tbsp. Bittersweet Herb Farm Garden Harvest Seasoning
8 Corn tortillas
Toppings:
1 cubed avocado
1/4 bunch of cilantro, chopped
1 tomato, diced (optional)
shredded cheese (optional)
sour cream (optional)
Directions:
Heat both olive oil and Bittersweet Herb Farm Chili Pepper with Garlic Oil in a large nonstick skillet over high heat. Slice green pepper and onion and cook with mushrooms, sprinkled with Bittersweet Herb Farm Garden Harvest Seasoning, until tender, 7 to 8 minutes.
While vegetables are cooking, dice avocado, coarsely chopped cilantro, and warm tortillas. Evenly spoon vegetables onto tortillas and top with your choice of toppings.
]]>
1 lb. fettuccine noodles (use gluten-free, or zucchini noodles if desired) Cooked to package directions.
1 small head cauliflower (1 1/2 to 2 pounds), enough for 6 cups of florets chopped.
2 Tbsp. Olive Oil
2 Tbsp. Bittersweet Herb Farm Garlic with Rosemary Oil
1 cup raw unsalted cashews
2 cups vegetable broth
2 Tbsp. Bittersweet Herb Farm Zesty Garlic Seasoning
1 tsp. kosher salt
Directions:
Heat the olive oil and the Bittersweet Herb Farm Garlic with Rosemary Oil in a large Dutch oven, pot, or saucepan (that has a cover) over medium heat. Add the cauliflower and cashews and sauté for 4 minutes until lightly browned. Add the Bittersweet Herb Farm Zesty Garlic Seasoning,½ tsp kosher salt, and cook for 1 to 2 minutes until the herbs are rehydrated. Add the vegetable broth and bring to a simmer, then cover and cook for 6 to 7 minutes on medium-high heat until the cauliflower is tender when pierced with a fork. Carefully transfer the contents to a blender and add the remaining ½ teaspoon kosher salt and black pepper to taste. Blend on high until a smooth sauce forms. Pour over fresh cooked hot pasta.
]]>2 cups white basmati rice
2 Tbsp. Bittersweet Herb Farm Chili Pepper with Garlic Oil
1 large onion thinly sliced
1 red pepper thinly sliced
1 cup diced carrots
4 garlic cloves, rough chopped
4 Tbsp. Bittersweet Herb Farm Spices of India Seasoning
4 cups vegetable stock
3/4 tsp. salt, more to taste
1 can chickpeas, drained, rinsed
1 bay leaf
1/2 cup raisins
cashews for garnish
Directions:
Soak rice in a bowl of hot water while you prepare the ingredients. In a large skillet heat oil over medium-high heat. Add the onion and sauté, stirring often, until tender and golden. Turn heat to medium, add the vegetable, garlic, and sauté for 4-5 minutes. Remove 1 cup of the mixture and set aside. Add spices and bay leaf, and stir for one minute, toasting the spices. Drain the rice and add it along with the vegetable stock and salt.
Top with chickpeas, raisins, and the cup of vegetables you set aside. Bring to a simmer over high heat, then lower heat to low. Cover with a tight lid and simmer on low for 20-30 minutes or until the rice has soaked up the liquid.
Garnish with chilis, lemon, or nuts. Enjoy!
]]>3-3 1/2 lbs. boneless Beef chuck pot roast
3 Tbsp. Bittersweet Herb Farm Chili Pepper with Garlic Oil
3 Tbsp. Olive Oil
2 Tbsp. Bittersweet Herb Farm Spices of India Seasoning
1 large onion, sliced
3/4 cup of red wine
1/4 cup water
2 tsp. of salt
Directions:
Cut the beef into large chunks. Heat the olive oil and Bittersweet Herb Farm Chili Pepper with Garlic Oil in a large skillet. Brown the beef in the hot oil. Remove beef and set aside. In the same pan cook sliced onion until translucent.
In a Dutch oven pot, start layering half the beef, half of the onion, 1 Tbsp. Bittersweet Herb Farm Spices of India Seasoning, and 1 tsp. salt. Repeat. Add the Red wine and the water over the top. Cover the pot with a lid. Place the pot onto the cooktop and bring it to a boil. Place the pot into the oven for 1 1/2 -2 hours at 360 degrees. Cook until the meat is fully cooked through.
Serve over rice, pasta, or potatoes.
]]>Ingredients:
1 medium sweet red pepper, chopped
1-1/4 cups uncooked orzo pasta
1 small onion, chopped
1 Tbsp. Bittersweet Herb Farm Garlic with Rosemary Oil
1/2 cup vegetable broth or chicken broth or
1/2 cup dried cranberries
1/2 cup chopped walnuts, toasted
2 Tbsp. nutritional yeast or 1/4 cup grated Parmesan cheese
4 Tbsp. of Bittersweet Herb Farm Raspberry with Fig Balsamic Vinegar
Cook orzo according to package directions. In a skillet, sauté red pepper and onion in Bittersweet Herb Farm Garlic with Rosemary Oil until tender. Stir in the broth and cranberries, and bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Drain orzo toss with onion and red peppers. Sprinkle with walnuts and nutritional yeast or Parmesan cheese. Finish by drizzling Bittersweet Herb Farm Raspberry with Fig Balsamic Vinegar over the mixture.
Enjoy!
]]>1 green bell pepper
1 small onion
2 Tbsp. Bittersweet Herb Farm Chili Pepper with Garlic Oil
1 heaping Tbsp. Bittersweet Herb Farm Mexican Seasoning
1 15 oz. can chickpeas drained
1 15 oz. can black beans drained
1 15 oz. can pinto beans drained
1 15 oz. can kidney beans drained
1 14 oz. can diced tomatoes
1 15 oz. can tomato sauce
3 cups vegetable broth
2 Tbsp. chili powder
Vegan cheese for topping
Directions:
Chop the onion and bell pepper into small pieces.
Pour the Bittersweet Herb Farm Chili Pepper with Garlic Oil into a large stockpot and combine the onion and bell pepper.
Cook for about 10 minutes.
Add in the beans, chickpeas, chili powder, and broth.
Cook for about another 10 minutes.
Add the diced tomatoes, tomato sauce, Bittersweet Herb Farm Mexican Seasoning, and salt/pepper (to taste).
Continue to cook for another 20 minutes or until everything is soft.
Enjoy!
]]>Ingredients:
2 store-bought naan breads
2 Tbsp. Garlic with Rosemary Oil
1 tsp. Zesty Garlic Seasoning
salt and pepper to taste
8 oz. fresh mozzarella drained and sliced
1 cup cherry tomatoes halved
Fresh basil chopped
Directions:
Preheat the oven to 425 degrees. Lay the naan breads on a lined baking sheet.
Spread Garlic with Rosemary Oil evenly over the naan breads. Then top with the mozzarella slices, Sliced Cherry Tomatoes, and a sprinkle of Zesty Garlic Seasoning. Cook in the oven for about five minutes or so, until the cheese is melted and bubbling. Scatter some roughly torn fresh basil leaves over the breads and Enjoy!
]]>
Ingredients:
2 cups cooked chickpeas
2 cans artichoke hearts in brine, drained and roughly chopped
1/2 cup chopped red onion
2 cloves of garlic, minced
3 tsp. fresh lemon juice
1 stalk of celery, chopped
2 teaspoons Dijon mustard
1/4 cup chopped parsley
3 Tbsp. chopped dill
1 cup panko bread crumbs
2 tsp. vegan Worcestershire sauce
1 Tbsp. Bittersweet Herb Farm Zesty Garlic Seasoning
salt and pepper to taste
Directions:
In a pan, heat some oil and sauté the chopped onion for 2 minutes. Then add the garlic and cook for another minute. Set aside.
Mash the chickpeas in a large bowl with a fork. Add the remaining ingredients (including the cooked onion and the garlic) and season with salt and pepper. Leave them partially intact for more texture.
Form eight vegan crab cakes.
Heat some oil in a large pan and cook them on each side on medium heat for about 2-3 minutes or until they're brown.
]]>Ingredients:
1 whole chicken
2 Tbsp. butter
1/4 cup water
4 Tbsp. Bittersweet Herb Farm Lemon Garlic Finishing Sauce
Directions:
Wash chicken, pat dry, and season with Lemon Garlic Finishing Sauce inside the cavity. Melt butter in a large frying pan. Brown chicken on all sides. Transfer to crockpot. Drizzle with Lemon Garlic Finishing Sauce. Add water to the frypan, and stir to loosen brown bits. Pour into crockpot. Cover and cook on low for 8 hours or until the internal temperature reaches 165 degrees. Add the remainder of Lemon Garlic Finishing Sauce in the last hour of cooking. Transfer chicken to cutting board. Pour the juice into the sauce bowl—skim the fat off the liquid. Serve with some juice spooned over the chicken. Carve bird.
]]>