Radicchio, Fennel and Grilled Peach Salad with Peach Vinaigrette Dressing

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

Haitian Rice & Black Beans

Haitian Rice & Black Beans

2 cups water
1 cup rice blend

In a saucepan, bring water to a boil. Add rice blend. Return to a boil, stir, cover and reduce heat to low. Simmer for 15-20 minutes. Stir, remove from heat, keep covered and allow to steam for 5 minutes. Fluff with a fork and serve. Makes about 4 servings (3/4 cup each)

Product information/materials may change.
Refer to the package or call for updates.

Peach Chicken (with Balsamic)

Peach Chicken {with Balsamic Vinegar)

Servings: 4

Prep Time15 minutes

Cook Time25 minutes

Total Time40 minutes

Ingredients

·        2 Tbsp BD Organic Arbequina Extra Virgin Olive Oil

·        1/2 medium yellow onion, sliced (about 3/4 cup)

·        4 (5 oz) boneless skinless chicken breasts or 1 1/4 lbs chicken breast tenderloins

·        Salt and freshly ground black pepper

·        2 cloves garlic, minced

·        1/3 cup BD Provisions Peach Balsamic Vinegar

·        1 Tbsp honey

·        2 cups sliced firm but ripe peaches (about 2 medium)

·        1 (14.5 oz) can diced tomatoes, drained

·        1/4 cup thinly sliced basil

Instructions

1.      Heat olive oil in a large skillet over medium-high heat. Add onion and sauté 3 minutes then push far to the side.

2.      Add chicken, season with salt and pepper and cook until golden, about 2 1/2 minutes per side.

3.      Remove chicken from skillet and transfer to a plate, while leaving oil and onions in skillet (if you don't have much oil left you can add another 1/2 Tbsp). Add garlic to skillet and sauté 20 seconds.

4.      Add peach vinegar and cook and stir until reduced by half, about 1 minute. Stir in honey then add in peaches and tomatoes and toss, season lightly with salt and pepper.

5.      Return chicken to skillet, nestling between peaches and tomatoes, cover skillet with lid, reduce heat to medium-low and allow to simmer until chicken has cooked through (it should register 165 degrees on an instant read thermometer), about 6 - 9 minutes.

6.      Top with fresh basil and serve warm over one of our rices.

Strawberry Cashew Cheesecake- Vegan, Dairy Free, Gluten-Free

INGREDIENTS

FOR THE BASE CRUST

1 ½ cups Pecans (or Walnuts)

7 soft dates (pitted)

1 tablespoon water

1/8 tsp salt

FOR THE CASHEW CHEESECAKE FILLING

¼ cup lemon juice (about 1 large lemon)

1 ½ cups cashews, soaked in water for 3 hours)

A little over 1/3 cup maple syrup

A little over 1/3 cup coconut oil, melted

1 tsp pure vanilla extract

1/8 tsp salt

FOR THE STRAWBERRY CHEESECAKE FILLING

1/8  cup lemon juice (about 1 large lemon)

1 ½ cups cashews, soaked in water for 3 hours)

A little over 1/3 cup maple syrup

A little over 1/3 cup coconut oil, melted

1 tsp pure vanilla extract

1/8 tsp salt

1 ½ cups strawberries

1 tablespoon water

FOR THE TOPPING AND MIDDLE OF CAKE

About 10 strawberries, sliced plus any other berries you want

To make the base crust, throw ingredients into a blender and mix until a moist dough has formed. Cover the base of a sponge cake pan (about 8”round)

For the Cashew Filling, throw all the ingredients into a vitamix blender until very creamy (no chunks). If needed, add water or more maple syrup.  Once creamy, pour over the base crust.

Layer half of sliced strawberries on top of cashew (can add blueberries here if you want)

For the Strawberry Cheesecake Filling, throw all the ingredients into a vitamix blender until very creamy (no chunks). If needed, add water or more maple syrup.  Once creamy, pour over the cashew layer.  Top with remaining strawberry slices and any other berries you desire.

Vegan

Gluten Free

Dairy Free

High Antioxidants

Refined sugar free

Serves 14

Elderberry Syrup

Pour 3 ½ cups of water into a medium saucepan and add elderberries and BD Provisions spice pack. 

Bring to a boil and then cover and reduce to a simmer until the liquid has reduced by almost half (about 45 min) 

Remove from heat and let cool 

Mash the berries carefully using a spoon or other flat utensil. 

Pour through a strainer into a glass mason jar 

Add BD Provisons honey and stir well. 

Store in fridge and take 1 tablespoon daily. Will stay fresh for up to 2 weeks. 

Wheat Berries

Ingredients:

1 cup raw wheat berries

1/2 cup water

For stovetop cooking, bring 2 ½ cups (625 ml) of water to a boil for every 1 cup (250 ml) of raw wheat berries.  Before adding wheat berries to boiling water, place them in a colander and rinse under running water until the water runs clear.  Add wheat berries to boiling water, and stir until water returns to a boil.  Reduce heat to low, cover and simmer for 45 minutes to 1 hour or until wheat berries are tender.  Remove from heat, drain off any excess water and fluff wheat berries with a fork.  1 cup of raw wheat berries will yield 2 ½ cups cooked wheat berries.

Spicy Quinoa Pilaf


2 cups water
1 cup Spicy Quinoa Pilaf
2 tablespoons butter (optional)

Bring the water to a boil in a heavy bottomed sauce pan (add the butter if desired). Add the Spicy Quinoa Pilaf mix to the water; stir once; reduce heat to low and simmer covered for 15 minutes. Remove from the heat and allow it to steam, covered for 5 minutes.
Fluff with a fork and serve.

Yields 2 servings

Pearled Couscous

1 1/4 cups of water or vegetable broth

1 cup of Pearled Couscous

Simmer the grains stovetop, covered, for about 10 minutes. The grains fluff up just slightly, and, like barley, they have more an "al dente" mouth feel when done cooking.

For a basic recipe with a bit more flavor, toast the dried pearls for a minute or two in a bit of butter, vegan margarine, or olive oil before cooking.

Yields 2 servings

Dehydrated Vegetable Flakes

– Rehydrate by pouring boiling water, about 2x the amount of veggies, over the veggies and allow them to sit for 15 minutes to an hour.

-Sprinkle some into your ramen. Use a little extra water and let them boil for about 5-10 minutes before adding noodles and seasoning.
– Add to meats in the slow cooker.
– Add to any soup that will be cooking for over an hour.
– Add to meatloaf
– Add to boxed pasta dishes – boil with your noodles or pasta
– Sprinkle over salad

Orzo

1 cup Orzo pasta

  • 2 cups water or broth

  • 2 tsp butter

INSTRUCTIONS

  1. In a skillet over low-medium heat, melt the butter.

  2. Then add the uncooked Orzo, and mix well to coat the pasta in the butter. Stir continuously until the pasta is lightly golden brown, about 4 minutes.

  3. Whisk in the water or broth, and bring to a low boil.

  4. Then reduce the heat to low, cover and let simmer until all of the liquid is absorbed, about 15 minutes.

Himalayan Rice Blend (Organic) Bin 2704

1 c. Org. Himalayan Grain Blend 
2 c. Water 
3-4 Tbsp Butter or Oil 
3/4 tsp. Salt 

Place rice and oil in large saucepan. Fry on med. high heat stirring constantly 
until lightly browned. Carefully add the liquid. Bring to a boil and reduce heat to 
low. Cover and let simmer 35-40 minutes. Do not stir. Turn heat off and let steam for 
15 minutes. Fluff with a fork and serve. 

Serving Suggestions: Fresh vegetables like: 
carrots, onions, snow peas, celery, bok choi and/or mushrooms can be julienne cut and 
added at the end of the cook time and allowed to steam. Add your favorite spices like: 
black pepper, parsley, curry, oriental 5 spice, or soy sauce to make a delightful 
pilaf. Chicken broth can be used instead of water (Cooked meats may also be added). 

-Cook extra; store in the refrigerator to add to other meals, soups, or heat & add a little 
to milk, honey, and cinnamon for a nutritious breakfast. 

Yields 2-3 servings

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Heather Priests Super Amazing Top Secret Chili Recipe

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Ingredients
1 pound 80/20 ground beef
½ pound bacon diced
1 large sweet onion diced
5 garlic cloves chopped
1 large link chorizo chopped fine
2 bottles negra modelo beer or another other lager with a rich flavor
2 tablespoons tomato paste
2 28 oz cans crushed tomatoes
1 28 oz can diced fire roasted tomatoes
1 cup each kidney, pinto, black and navy beans soaked and cooked or from the can. (directions for
soaking and cooking below)
2 jalapenos seeded and diced
2 serano seeded and chopped
1 red bell pepper chopped
1 green bell pepper chopped
2-3 whole dried chilis (depending on level of spice you want) – Soaked in boiled water until
tender then seed and blend in food processor with a little water
2 tablespoons BD dried basil
1 tablespoon BD dried oregano
2 tablespoons BD dried cumin
1 teaspoon BD cayenne pepper
3 tablespoons BD chili powder
1 tablespoon BD chipotle chili powder
2 cups of water
Salt and pepper to taste

Instructions
1. Saute ground beef in a deep heavy bottomed pot or instapot.until browned. Remove meat
from pan and pour off the fat and juice.
2. Add bacon and cook until fat is starting to render out but bacon is not crisp. Remove bacon
from the pan, leaving the fat behind.
3. Add onion and garlic to pot and saute until vegetables start to sweat.
4. Add the beer and tomato paste and boil for 2 minutes.
5. Add your meat including the chopped chorizo back into the pot
6. Add tomatoes, peppers and spices to the pot and cook for about an hour
7. Add cooked beans to the chli and cook for another ½ hour
8. Add water if chili gets too thick making sure to stir occasionally to keep it from sticking to the
bottom.
9. Season chili to taste with salt and pepper
For Beans – soak beans overnight or for at least 6 hours. To cook the beans place them in a pot
covered with at least 3 inches of water. Add a piece of onion, garlic, jalapeno pepper, bay leaf and
salt to the pot. Cook for one hour or until tender.

Serves 4

Corned Beef

Ingredients:

BD Corned Beef Spice Packet (Parsley, Basil, Peppercorns, Thyme, Bay Leaves)

You will need to add:

2 pound corned beef

Recipe:

Place corned beef in pot and cover with water.  Cover pot, boil 2 to 3 min.  Skim top layer of any white foam.  Add spice packet to the boiling water with corned beef, cover and boil for 1 and a half hours over medium heat. Throw in vegetables (1 head of cabbage cut into quarters, 6 to 8 peeled carrots, 4 to 6 red potatoes).  Cook an additional hour over medium heat.  Take out meat and vegetables.  Slice meat against the grain to the desirable thickness, place on platter surrounded by vegetables. Enjoy! 

Note: To keep meat moist, save the water you boiled it in and store the meat in with some of the water in the refrigerator. You can also try to cut up only the amount of meat you expect you will need for the first serving and keep the meat intact, saving the intact meat in with some of the water it was boiled in.

Serves 4

Honey Glazed Ham

Ingredients:

1 ham- 5lbs

BD Provisions Cloves

BD Provisions Local Honey

2/3 cup butter

Instructions:

Preheat oven to 325 degrees F

Score ham and stud with whole cloves. Place ham in foiled lined pan

In the top half of the double boiler, heat 2 cups of honey and 2/3 cup butter. Keep glaze warm while baking ham.

Brush glaze over ham, and bake for 1 hour and 15 min in preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from the oven, and let sit a few minutes before serving.

Serves 10