Ingredients:
Parsley, Kosher Salt, Oregano, Toasted White Onion Powder, Garlic Powder, Red Pepper flakes, Basil, Ground Black Pepper, Thyme, Celery Leaf
You will need:
An awesome BD Provisions Olive Oil of choice.
Instructions:
Place ½ tsp in a ramekin, add 3 tablespoons of olive oil and mix well. Dip bread in and enjoy!
Ingredients: Raw Cane Sugar, Sea Salt, Dehydrated Carrots, Dried Onion, Celery Seed, Dried Red Bell Peppers, Canola Oil, Dried Celery, Ascorbic Acid (preservative).
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat
Recipe:
1/2 Head Of Cabbage-shredded
1 c. Mayonnaise
2 Tbsp. Creamy Coleslaw Seasoning
Mix the dressing together, then fold in your cabbage, let set for 1 hour or more refrigerated and serve.
Ingredients
· 1 cup BD chickpeas
· 1/3 cup BD shelled raw sunflower seeds
· 2 cloves garlic
· 4 tablespoons BD EVOO ( or another olive oil to boost flavor, i.e. Garlic, Lemon, Shallot)
· 4 tablespoons tahini
· 2 teaspoon BD salt
· 4 Tablespoons BD Everything Bagel Spice
Instructions
Place one cup of dried chickpeas in a crockpot and add in 8 cups of water. Cook on low for 8 hours or high for 4 hours. Drain over a bowl to reserve the liquid. Set the chickpeas and the reserved liquid aside.
Combine sunflower seeds and garlic in the bowl of a food processor. Process for 30 seconds, or until chopped. Add olive oil, tahini, Everything Bagel Spice, salt, and drained chickpeas. Process for 30 seconds. Scrape down the sides of the bowl and add reserved chickpea liquid, 2 tablespoon at a time, through the opening in the funnel and process until the mixture is smooth. The more liquid you add, the thinner the mixture will be.
You may want to add additional oil or Everything Bagel Spice for decoration and added flavor when serving.
You can store this hummus in a covered container in the refrigerator for up to 1 week.
8 oz. Sour Cream
1/4 cup Ranch Dip Mix
Blend the sour cream and Ranch Dip Mix together well. Refrigerate for 30 minutes. Serve.
Ingredients: Buttermilk Solids (whey solids, buttermilk powder, nonfat dry milk), Cane Sugar, Whole Milk, Dried Onion, Maltodextrin, Dried Garlic, Sea Salt, Citric Acid (acidifier), Lactic Acid Powder, Non-GMO Soy Sauce Powder (fermented soy sauce [contains soybean and wheat], maltodextrin, salt), Corn Starch, Turkey Flavor (turkey broth, flavor, and salt), Parsley, Silicon Dioxide (flow agent), Dried Celery.
Contains Milk, Soy, Wheat.
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.
Made with Bioengineered Ingredient(s).
4-6 T. Nacho Cheese Dip Mix
8 oz. Sour Cream
Whip together well until smooth. Chill for at least 30 minutes. Serve.
Ingredients: Cheddar Cheese Powder (maltodextrin, whey (from milk), cheddar cheese (milk, cheese culture, salt, enzymes), sunflower oil, salt, sodium phosphate, blue cheese (milk, cheese culture, salt, enzymes), contains less than 2% of citric acid, yellow 5, yellow 6, lactic acid), Maltodextrin, Whey, Cane Sugar, Blue Cheese Powder (blue cheese [cultured pasteurized milk, salt, enzymes], maltodextrin, natural flavor, disodium phosphate), Sea Salt, Dried Jalapeno Peppers, Dried Green Bell Peppers, Dried Red Bell Peppers, Dehydrated Carrots, Corn Starch, Dried Onion, Cumin, Chili Powder (chili pepper and other spices, salt, garlic powder, and silicon dioxide added to prevent caking), Silicon Dioxide (flow agent), Lactic Acid Powder, Dried Garlic, Citric Acid (acidifier).
Contains Milk.
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.
Made with Bioengineered Ingredient(s).
8 oz. Sour Cream
8 oz. Cream Cheese (softened)
2-3 Tbsp. French Onion Dip Mix
Mix together well. Refrigerate for at least 30 minutes. Serve.
Ingredients: Dried Onion, Maltodextrin, Instant Beef Style Broth (salt, autolyzed yeast, dextrose, monosodium glutamate, potato flour, lactose (milk), caramel powder, pure vegetable oil (sunflower seed oil), celery, onion powder, garlic powder, corn starch, and herbs), Corn Starch, Non-GMO Soy Sauce Powder (fermented soy sauce [contains soybean and wheat], maltodextrin, salt), Cane Sugar, Wine Powder (maltodextrin, and sauterne wine solids (prepared with sulfur dioxide)), Sea Salt, Dried Roasted Garlic, Butter Powder (butter (cream, salt), dry buttermilk), Buttermilk Solids (whey solids, buttermilk powder, nonfat dry milk), Black Pepper, Ginger, Natural Lemon Juice Flavor, Natural Butter Flavor, Natural Colors, Canola Oil.
Contains Milk, Soy, Wheat.
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.
Made with Bioengineered Ingredient(s).
8 oz. Sour Cream
1/4 cup Vegetable Dip Mix
Mix together until well blended. Refrigerate at least 30 minutes. Serve.
Ingredients: Cane Sugar, Maltodextrin, Salt, Dried Onion, Dried Carrots, Dried Green Bell Peppers, Dried Red Bell Peppers, Dried Broccoli, Chicken Flavoring (dextrose, salt, monosodium glutamate, lactose (milk), potato flour, pure vegetable oil (sunflower oil), celery, turmeric (color), onion powder, sunflower lecithin, parsley, and herbs), Citric Acid (acidifier), Monosodium Glutamate, Dried Garlic, Silicon Dioxide (flow agent), Black Pepper, Parsley, Dill Weed, Natural Lemon Juice Flavor, Celery Seed, Canola Oil, Dried Celery, Natural Flavors.
Contains Milk.
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.
8 oz. Sour Cream
1/4 cup Vegetable Dip Mix
Mix together until well blended. Refrigerate at least 30 minutes. Serve.
Ingredients: Cane Sugar, Maltodextrin, Salt, Dried Onion, Dried Carrots, Dried Green Bell Peppers, Dried Red Bell Peppers, Dried Broccoli, Chicken Flavoring (dextrose, salt, monosodium glutamate, lactose (milk), potato flour, pure vegetable oil (sunflower oil), celery, turmeric (color), onion powder, sunflower lecithin, parsley, and herbs), Citric Acid (acidifier), Monosodium Glutamate, Dried Garlic, Silicon Dioxide (flow agent), Black Pepper, Parsley, Dill Weed, Natural Lemon Juice Flavor, Celery Seed, Canola Oil, Dried Celery, Natural Flavors.
Contains Milk.
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.
8 oz. Sour Cream
1/4 cup Bacon Horseradish Dip Mix
Mix ingredients together well. Refrigerate for at least 30 minutes. Serve & enjoy!
Ingredients: Imitation Bacon Bits (soy flour, soybean oil with TBHQ added to protect freshness, salt, less than 2 percent of hydrolyzed soy protein, yeast extract, natural smoke flavor, sunflower oil, sugar, dextrose, inactive dried yeast, caramel color, red #3, hydrolyzed vegetable protein (hydrolyzed soy and corn protein, salt), soy lecithin, natural flavor), Horseradish Powder, Cane Sugar, Maltodextrin, Salt, Citric Acid (acidifier), Sea Salt, Monosodium Glutamate, Beef Style Broth Base (salt, autolyzed yeast, dextrose, monosodium glutamate, potato flour, lactose (milk), caramel powder, pure vegetable oil (sunflower seed oil), celery, onion powder, garlic powder, corn starch, spices), Mustard Seed, Silicon Dioxide (flow agent), Parsley, Natural Hickory Smoke Flavor, Ascorbic Acid (preservative), Canola Oil.
Contains Milk, Soy.
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.
Made with Bioengineered Ingredient(s).
Ingredients
· 8–10 ounces BD Gluten Free pasta, such as our elbow, cooked in salted water, according to BD website directions.
Carrot Miso Sauce:
· 2 shallots, rough chopped (or 1/2 an onion)
· 4–6 garlic cloves, rough chopped
· 2 tablespoons BD Extra Virgin Olive Oil
· 2 heaping cups carrots, thinly sliced (3 medium carrots)
· 2 cups water
· 1/4 cup BD raw cashews (or substitute BD hemp hearts)
· 1/4 teaspoon BD salt
· 1/4 teaspoon BD pepper
· 3 tablespoons Miso Paste
Carrot Top Gremolata (optional, but tasty)
· 1/2 cup carrot tops (tender leaves) packed or sub 1/2 cup more Italian Parsley
· 1/2 cup Italian parsley
· 1 fat garlic clove
· 1 tablespoon lemon zest (zest from one medium lemon)
· 1/4 teaspoon BD salt
· 1/3 cup– 1/2 cup BD Organic Arbequina Extra Virgin Olive Oil
Toasted Panko Crumbs:
3/4 cup of panko crumbs
Olive oil
BD garlic granules
Instructions
1. COOK PASTA: Set 6-8 cups salted water to boil for pasta, and cook according to directions.
2. COOK SAUCE: Heat oil in a medium pot, over medium heat. Saute shallot and garlic until fragrant and golden, about 5 minutes, stirring often. Add carrots, cashews, water, salt and pepper and bring to a boil. Cover, lower heat to low and simmer gently until carrots are fork-tender, about 15 minutes. Stir in the 3 tablespoons of miso ( it doesn’t need to dissolve fully) and let cool for 5-10 minutes.
3. While the carrots simmer,make the optional Carrot Top Gremolata and Toasted BD Panko Crumbs
4. BLEND THE CARROT MISO SAUCE: Once the carrots are tender and slightly cooled, place all in a high-speed blender, 0blend on the lowest setting, gradually increasing speed, until fully blended, creamy and silky smooth about 1- 1 1/2 minutes.
5. Drain the pasta and pour the sauce over the pasta, gently warming if needed. Taste and adjust salt as needed. (If you didn’t salt your pasta water, chances are you’ll need salt.)
6. Divide among bowls, and sprinkle with toasted bread crumbs and spoon the flavorful Carrot Top Gremolata over top.
You can make the sauce ahead, refrigerate and warm up before serving.
Carrot top Gremolata:
1. Place carrot leaves, parsley, lemon zest and garlic in a food processer and pulse repeatedly until finely chopped. Add the salt and oil, pulsing a few more times until incorporated (but not too smooth). Add more oil if you prefer a looser version.
Toasted Panko Crumbs:
1. Place a 3/4 cup of panko in a large skillet over medium heat, and drizzle with just enough olive oil to lightly coat. Add a good pinch of salt and BD granulated garlic. Stir until golden, about 5 minutes. Let cool.
Serves 3 to 4
2 Tablespoons BD EVOO
2 cloves Garlic, crushed
½ Cup BD Bourbon Maple Syrup
3 Tablespoons Soy sauce or Tamari
1 tsp BD dry mustard
1 ½ # Chicken thighs, no skin, no bone
Mix first 5 ingredients into a bowl with a cover. Add the chicken and rotate through the sauce. Place container with chicken in sauce in the refrigerator for at least 6 hours. Take out ½ hour before grilling. Grill until chicken has no pink in the center.
To marinate the peppers you will need:
2 cups, plus 2 Tbs BD EVOO, divided
3 Bell peppers (red, yellow, and orange), cored, seeded and thinly sliced
1 tsp. BD Himalayan salt, divided
¼ cup BD casked 8 Balsamic vinegar
¼ cup red wine vinegar
3 large cloves garlic, peeled, trimmed and finely sliced
1 tsp BD granulated sugar
¼ tsp BD ground black pepper
½ cup loosely packed fresh basil leaves
Heat 2 Tbsp of oil in a large skillet over high heat. Add the peppers and ½ tsp salt, cook stirring often until the peppers are tender and have started to blacken on the edges, 8-10 minutes.
In a large wide mouth jar (32 oz mason jar works great) combine the vinegar, garlic, sugar and the remaining ½ tsp salt and the black pepper. Swirl this mixture in the jar to combine. Transfer the hot peppers to the jar and use tongs to turn them until they are fully coated in the vinegar mixture. Let the mixture stand for 30 minutes, turning once or twice. Chop the basil and add it along with the remaining ½ cup of olive oil. Stir the peppers well and the mixture stand at least 30 more minutes (even better, let the peppers marinate sit in the refrigerator overnight).
For the Salad:
1 ½ cups BD pearl couscous
1 cup dried BD Navy or Great Northern beans, rinsed and soak for 12 hours. Then cook for 40 minutes or until tender).
½ cup pitted Castelvetrano olives, thinly sliced
1 ½ tsp toasted BD fennel seeds
½ cup BD raisins
1 Tbsp finely chopped fresh basil, more for garnish
1 Tbsp finely chopped fresh flat leaf parsley, more for garnish
BD Himalayan salt and BD ground pepper
Bring a medium pot of salted water to a boil, cook the couscous until just tender (about 8 minutes). Drain and rinse in cold water. Allow the couscous to dry completely. Transfer to a large mixing bowl.
Mix the pepper and vinegar mixture evenly. Pull out the peppers from the mixture along with the garlic and basil and add to the couscous bowl. Save the remaining oil-vinegar mixture.
Add the beans, olives, raisins and fennel seeds along with ¼ tsp salt. Toss gently to combine. Using the saved oil-vinegar mixture add 1 Tbsp at a time to the salad until the salad is dressed and flavorful. Transfer to a serving bowl and add the chopped fresh herbs.
Store up to 4 days in the refrigerator.
Serves 6
Raspberry Balsamic Vinaigrette
2 tablespoons BD Provisions Raspberry Balsamic Vinegar
1/4 cup BD Provisions Organic Arbequina Extra Virgin Olive Oil
1 tablespoons BD Provisions Cask 8 Balsamic Vinegar
1 tablespoon brown sugar
½ teaspoon honey Dijon mustard
1 clove garlic, minced
Combine oil, raspberry balsamic vinegar, balsamic vinegar, brown sugar, mustard, and garlic in a sealable jar. Seal the jar and shake vigorously until dressing is well-combined. Refrigerate until flavors combine, at least 1 hour.
Ingredients:
5 large eggs
½ cup warm milk
4 Cups BD All purpose Flour
2 ½ tsp BD yeast
1 ½ tsp BD granulated sugar
2 Tablespoons BD Local Honey
1 ½ tsp BD salt
2 tsp BD chili flakes
1 ½ cups BD Dried Cranberries, chopped
1 ¼ cups BD Walnuts, chopped
9 oz. softened butter, cubed
8 oz. Brie wheel
Once baked, ingredients you will need:
1 egg, beaten
1 pinch of BD Himalayan sea salt
2 Tablespoons BD Local Honey
Instructions:
Combine flour, yeast, sugar and salt in the bowl of a mixer. Add chili flakes, cranberries, walnuts and mix thoroughly.
Whisk eggs, milk and honey to incorporate in a separate bowl. Once mixed, make a well in the center of the flour mixture. Mix to bring this combination roughly together. Using a dough hook attachment for our mixer, slowly add the butter a bit at a time until it is all in the batter. Knead the dough on a fast setting for 10 minutes. Cover and place in the refrigerator overnight (18 Hours of proofing time).
Next day, line a large baking tray with some parchment paper. Remove Brie from wrapping and then place back into the cardboard/wooden ring. Place the brie’s round cardboard/wooden ring in the center of the baking sheet and place the brie itself in the refrigerator. Be sure to remove all labels from cardboard/wooden ring. Leave the top off the brie.
Place the dough on a floured surface and knock the air out of it. Roll out into a sausage shape and divide into 5 equal parts. Divide each fifth into another 5 pieces, making a total of 25 dough pieces. Roll each piece of dough into a circle using your palms. Arrange these dough balls around the brie wheel. Continue circling around, behind the current dough balls you’ve placed, leaving a bit of a gap for expansion between the balls. Continue until all 25 dough balls are in a circle around the brie wheel. Cover and let sit in a warm place until they double in size.
Preheat the oven to 375 degrees F. Take the brie out of its wrapper and replace it with the cardboard brie wheel. Brush the dough with the beaten egg and sprinkle with a generous pinch of salt.
Bake for 20-23 minutes.
Cut the white top of the brie casing off and drizzle the honey on the top of the brie and over some of the bread if desired. Enjoy the oozing brie by breaking off a bread piece and dipping it into the brie.
Yields 24 servings
· 3 Tbsp. BD Provisions Blood Orange Olive Oil
· 1 tsp. BD Provisions Local Honey
· 2 tsp. BD Provisions Honey Ginger Balsamic Vinegar
· 1/2 tsp. grated Orange Zest
· pinch of salt
Directions: Mix all ingredients in Mason Jar. Store in cool place and shake before you our over your salad
· 1 tsp BD Provisions Ginger Root Powder
· 1/4 tsp BD Provisions Fine Ground Black Pepper
· 1/4 tsp BD Provisions Garlic Powder
· 1/4 tsp BD Provisions Onion Powder
· 1/3 cup BD Provisions Lemon Olive Oil
· 3 Tbsp water
· 2 Tabs BD Provisions Honey Ginger Balsamic Vinegar
· 2 teaspoons BD Provisions Honey
· 1 tsp minced lemon zest
· 1/4 tsp BD Provisions Fine Ground Pink Himalayan Salt
Directions: Mix all ingredients in Mason Jar. Store in cool place and shake before you our over your salad
¼ Cup BD Provisions Amish Macaroni Salad Mix
½ Cup BD Provisions Garlic Olive Oil (or try BD Provisions Shallots Olive Oil)
¼ Cup BD Provisions Champagne Balsamic Vinegar
3 Tbsp Water
Macaroni Salad Ingredients
1lb BD Provisions elbow pasta
¼ Cup Red Onions finely chopped
1 mini cucumber finely chopped (about 1 cup)
¼ Cup fresh parsley finely chopped
1 Ripe Avocado cut into small cubes
1 Cup fresh mozzarella chopped into small cubes
1 stalk of celery finely chopped
2 cups of cherry tomatoes (cut in half)
3 Hard boiled eggs chopped into small pieces
Directions: Mix the ingredients for the dressing in a mason jar. Shake and set to the side. Boil the pasta per the directions then rinse pasta under cold water in strainer. Put pasta back in pot and add ¾ of the dressing and mix. Finely chop Red Onions, Cucumber, Parsley, Mozzarella, Cherry tomatoes and toss with pasta. Add chopped hard-boiled eggs and gently mix. Pour macaroni salad into serving bowl and pour the rest of the dressing over the salad. Add salt and pepper to taste. You can make this salad up to a day in advance, just be sure and store in refrigerator.
Serves 12
Dressing:
3Tbsp BD Provisions Organic Arbequina Extra Virgin Olive Oil
4Tbsp BD Provisions White Peach Balsamic Vinegar
1Tbsp BD Provisions Local Honey
1/2 tsp BD Provisions Himalayan Sea Salt
Juice from 1 peach
Mix and pour over salad items below in bowl and let sit at room temperature for 30 minutes.
Salad:
4 Cups thinly sliced Radicchio
4 Cups thinly sliced Fennel Bulb
1/2 Cup Red Onion
Fresh Dill for garnish
3-4 ripe Peaches. Cut in half. Take pit out and grill on both sides for 3-5 minutes.
Present salad on serving tray, top with grilled peaches and garnish with fresh Dill.
Serves 4
8 oz. Sour Cream
1/4 cup Ranch Dip Mix
Blend the sour cream and Ranch Dip Mix together well.
Refrigerate for 30 minutes.
Serve.
Ingredients: Cane Sugar, Maltodextrin, Dried Onion, Sea Salt, Citric Acid (acidifier), Corn Starch, Dill Weed, Salt, Parsley, Silicon Dioxide (flow agent), Dried Garlic.
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.
8 oz. Sour Cream
1/4 cup Cucumber Dill Dip Mix
Mix together well.
Refrigerate for 30 or more minutes.
Serve.