Herbes de Provence Grilled Flank Steak

Ingredients

1 tablespoon BD olive oil, plus more for the grill

2 teaspoons BD Herbes de Provence Spice Blend

Kosher salt and freshly ground black pepper

One 1 1/2-pound flank steak

Directions

1.      Mix the oil, Herbes de Provence, 1 teaspoon salt and a few grinds of pepper in a small bowl. Rub the mixture all over the steak.  Let sit for a minimum of 12 hours.

2.      Prepare a grill for medium-high heat; brush the grates lightly with oil.

3.      Grill the steak, turning once, until slightly charred and crisp and an instant-read thermometer registers 130 degrees F for medium-rare, about 7 minutes per side. Transfer to a cutting board to rest for 10 minutes. Thinly slice against the grain and serve with green beans and potatoes.

Overnight Blueberry French Toast

Ingredients:

• 12 slices day-old bread, cut into 1-inch cubes

• 2 (8 ounce) packages cream cheese, cut into 1 inch cubes

• 2 cups fresh blueberries (using 1 cup in two separate sections of the recipe)

• 12 eggs, beaten

• 2 cups milk

• 1 teaspoon vanilla extract

• 1 ⅓ cup BD maple syrup (using in two separate sections of the recipe)

• 1 tablespoon butter

Directions

Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.

In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.

Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F

Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.

In a medium saucepan, mix 1 cup maple syrup and the remaining 1 cup blueberries. Bring to a boil. Reduce heat, and simmer until the blueberries burst (around 5 minutes). Stir in the butter, and pour over the baked French Toast

Yields approximately 10-12 servings

Brown Bread

Ingredients

• Butter for greasing loaf pan

• 1/2 cup BD all-purpose flour

• 1/2 cup BD rye flour

• 1/2 cup BD rolled oats

• 1/2 teaspoon BD baking powder

• 1/2 teaspoon BD baking soda

• 1/2 teaspoon BD salt

• 1/2 cup molasses

• 1 cup buttermilk (Can add 1 tablespoon of lemon juice to 1 cup of milk)

• 1 teaspoon vanilla extract

• 1 cup BD raisins (optional)

• One loaf pan

Directions

Prepare by preheating the oven to 325°F and bring a large pot of water to a boil.

Grease loaf pan with butter.

In a large bowl, whisk together the all-purpose flour, rye flour, oat flour, salt, baking powder and soda. Add the raisins if using.

In another bowl, mix together the buttermilk and vanilla. Whisk in the molasses.

Pour the wet ingredients into the dry and stir well with a spoon. Once mixed, pour batter into the loaf pan.  Cover with foil.

Use a high-sided roasting pan or a Pyrex 9 x 13 dish that can hold the loaf pan. Pour the boiling water into the roasting pan until it reaches one third up the side of the loaf pan. Put the roasting pan into the 325°F oven.

Steam the bread in the oven for at least 2 hours and 15 minutes.

Check to see if the bread is done by inserting a toothpick into it. If the toothpick comes out clean, you're ready. If not, re-cover the pan and cook for up to another 45 minutes.

Remove from the oven and let cool for 10 minutes before putting on a rack. Slice and eat with cream cheese or toast in a little butter in a frying pan.

SERVINGS: 4 to 6 servings

Red Velvet Cupcakes

Ingredients

• ½ cup butter

• 1 ½ cups BD granulated sugar

• 2 eggs

• 1 cup buttermilk

• 1 fluid ounce red food coloring

• 1 teaspoon vanilla extract

• 1 ½ teaspoons BD baking soda

• 1 tablespoon distilled white vinegar

• 2 cups BD all-purpose flour

• ⅓ cup unsweetened BD cocoa powder

• 1 teaspoon BD salt

Directions

Preheat oven to 350 degrees F. Grease two 12 cup muffin pans or line with 20 paper baking cups.

In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.

Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.

Basic Cream Cheese Frosting

Ingredients

• ½ cup butter, softened

• 8 ounces cream cheese

• 4 cups BD confectioners' sugar*

• 2 teaspoons vanilla extract or 5 tablespoons Cardamom Maple Syrup

Directions

Beat softened butter and cream cheese until well blended.

Add powdered sugar and vanilla or Cardamom Maple Syrup. Beat until creamy.

*may not be available in all BD Provisions locations

Scalloped Potatoes (from Dehydrated Potatoes)

Ingredients

3 cups Dehydrated Potatoes

2 Tbsp flour

2 Tbsp corn starch

2 tsp onion flakes or 1 tsp powder

1 tsp garlic powder

1 Tbsp dried chives

1 tsp salt

1/2 tsp mustard powder

1/8 tsp black pepper

1 1/2 cups water

1 ½ cups milk

3 Tbsp butter

Instructions

Preheat oven to 350°F/180°C.

Pour potato slices in casserole dish.

In small bowl, flour, cornstarch, onion, chives, salt, mustard powder, garlic powder and black pepper. Stir well.

Gradually whisk in water/milk and mix to ensure no lumps remain.

Pour over potato slices.

Cut butter in small pieces and distribute over top of potatoes and liquid.

Place in oven and cook for 40 to 45 minutes.

Remove from oven and let rest and set for 5-10 minutes before serving.

Baharat Chicken

Ingredients

2 lbs chicken, skin on, bone-in thighs or legs (see notes, for boneless, skinless options )

2 tablespoons BD olive oil

2 1/2 teaspoons BD salt (use 1 teaspoon salt per pound of chicken plus an extra 1/2 teaspoon for the onions)

1–2 teaspoons cracked BD pepper

2 tablespoons BD Baharat spice

1 extra-large red onion, sliced into 1/2 inch wedges

4 garlic cloves, rough chopped

1 lemon, sliced thinly

1/4 cup BD almonds pine nuts

Instructions

Preheat oven to 400 F

Place the chicken in a bowl and toss with olive oil, salt, and Baharat spice mix. Add onion, garlic and sliced lemon and toss again

Spread out on a parchment-lined sheet-pan.

Bake for 35-45 minutes- or until cooked through. Broil for a few minutes to get the skin crispy and nicely golden, turning if necessary (especially if using skin-on chicken)

While the chicken is baking, warm and toast the almonds/pine nuts in a little butter or olive oil in a saute pan. Season with salt and pepper. Set aside.

Place the chicken on a platter, scattering with the onions and lemon slices. Pour any juices from the pan, over top. Garnish with the toasted nuts and sprinkle with a few parsley leaves.

Creamy Carrot Miso Sauce (Vegan)

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

Chicken and Green Bean One Dish Wonder

Ingredients:

4 skinless, boneless chicken thighs

1 pound  green beans, trimmed

3 tablespoons butter, divided

4 garlic cloves, minced

2 Tablespoons BD dried parsley

1 teaspoon BD paprika

1 teaspoon BD onion powder

1/4 teaspoon BD salt and BD black pepper

Juice of 1/2 lemon, can use lemon slices, for garnish

1/2 cup chicken stock

1 tablespoon hot sauce

1/4 teaspoon BD crushed red chili pepper flakes

Directions

1. In a small bowl, combine onion powder, paprika, parsley, salt, and pepper. Season chicken thighs generously with the spice mixture and set aside.

2. Arrange green beans in a microwave-safe dish with 1/2 cup water. Cook in the microwave for 8-10 minutes, until almost done but still crisp.

3. Melt 2 tablespoons butter in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes, until cooked through and a cooking thermometer displays 165°F. Transfer chicken to a plate and set aside.

4. In the same skillet, lower the heat and melt the remaining tablespoon of butter. Add garlic, hot sauce, red crushed chili pepper flakes, and pre-cooked green beans. Cook for 2 to 3 minutes. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.

5. Push green beans to the side and add cooked chicken thighs back to the pan to reheat. Adjust seasoning with pepper and serve the lemon garlic butter chicken thighs immediately, garnished with more crushed chili pepper, and a slice of lemon if you like.

Split Pea Soup

• 3 Tbsp BD Provisions Olive Oil (BD Provisions Garlic Olive Oil is a nice upgrade)

• 1 1/2 cups chopped yellow onion

• 1 1/2 cups chopped celery

• 1 tsp BD Provisions granular Garlic

• 4 cups unsalted chicken broth

• 4 cups water

• 20 oz BD Provisions dried split peas rinsed

• 2 BD provisions bay leaves

• ½ tsp BD Provisions dried thyme

• ½ tsp of each BD Provisions salt and black pepper

• 1 large meaty ham bone (1 ½ lbs)

• 1 cup chopped carrots

• 2 Tbsp BD Provisions dried Parsley

Instructions

1.              Heat olive oil in a large pot over medium-high heat. Add onion and celery and saute 3 minutes. Add garlic and saute 1 minute longer.

2.              Pour in chicken broth and water. Add split peas, bay leaves and thyme. Season lightly with salt and with pepper to taste

3.              Nestle ham bone into soup mixture. Bring mixture to a boil, then reduce to low. Cover and let simmer, stirring occasionally until peas and ham are tender, about 60 - 80 minutes.

4.              Remove ham from soup, let rest 10 minutes then shred or dice meat portion into pieces, cover.

5.              Meanwhile add carrots* to soup. Cover soup and continue to simmer, stirring occasionally, until peas have mostly broken down, about 30 minutes longer**.

6.              Stir ham into soup, season with more salt as needed. Serve warm garnished with dried or fresh parsley

Scones with Cranberries in a Jar/Bag

Ingredients: Scone Mix (Enriched Wheat Flour Bleached (flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), Palm Oil, Soybean Oil, Leavening (sodium aluminum phosphate, baking soda), Whey, Sugar, Contains 2% or Less of: Buttermilk, Corn Syrup, Solids, Defatted Soy Flour, Dextrose, Dipotassium Phosphate, Eggs, Mono- and Diglycerides, Salt, Sodium Caseinate. Contains egg, milk, soy, wheat.), Cranberries (Cranberries, Sugar, Sunflower Oil)

BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

You will need to add:

1 cup of water

 Instructions:

Add water to bowl, then add mix with dried fruit. Mix 1 minute on low speed, then 1 minute on medium speed. Place ¼ cup size scoops onto baking sheet. Bake at 425 degrees for 10-12 minutes. Bake time is based on a 3 oz scone.

Yields approximately 12 scones

Scones with Raisins in a Jar/Bag

Ingredients: Scone Mix (Enriched Wheat Flour Bleached (flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), Palm Oil, Soybean Oil, Leavening (sodium aluminum phosphate, baking soda), Whey, Sugar, Contains 2% or Less of: Buttermilk, Corn Syrup, Solids, Defatted Soy Flour, Dextrose, Dipotassium Phosphate, Eggs, Mono- and Diglycerides, Salt, Sodium Caseinate. Contains egg, milk, soy, wheat.) Made with Bioengineered Ingredient(s)., Raisins (Organic Natural Thompson Seedless Raisins Select with Oil.)

BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

You will need to add:

1 cup of water

 Instructions:

Add water to bowl, then add mix with dried fruit. Mix 1 minute on low speed, then 1 minute on medium speed. Scoop ¼ C size onto baking sheet. Bake at 425 degrees for 10-12 minutes. Bake time is based on a 3 oz scone.

Yields approximately 12 scones

Seasonal Sprinkle Cookie Mix in a Bag/Jar

You will need to add:

• 5 TBSP of cold water

Instructions:

Empty contents of jar or bag into a large bowl. 

Using a wooden spoon, evenly incorporate the sprinkles into the dry cookie mix.

Add 5 Tb. cold water.

Stir gently with a wooden spoon until well-mixed.

Drop by rounded tablespoons onto a baking sheet.

Bake at 375°F for 12-15 minutes, until golden brown.

Makes 2 dozen cookies

Ingredients:

Sugar Cookie Mix:

Enriched Bleached Flour (Bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Shortening([Contains One Or More Of The FollowCanola And/Or Palm Oil] With Tbhq [Preservative]). Contains 2% Or Less Of Each Of The FollowWhey, Salt, Whole Egg, Corn Starch, Butter (Cream, Salt), Leavening (Baking Soda), Nonfat Milk, Soy Lecithin, Natural And Artificial Flavor, Sodium Caseinate, Palm Oil, Yellow 5, Yellow 6, Bht. Allergens: Milk, Soy, And Egg.
Made with Bioengineered Ingredient(s).

Sprinkles from Valentine Sprinkle Cookies:

 Sugar, Corn Starch, Vegetable Oil (Palm Kernel, Palm), Dextrin, Soy Lecithin, Confectioner'S Glaze, Natural And Artificial Flavor, Carnauba Wax, Red 3, Red 40.
Allergens: Milk, Soy, And Egg.
Made with Bioengineered Ingredient(s).

BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

Toasted Coconut Rice Crispie Squares

Ingredients: Rice, sugar, salt, malt extract, preservative (tocopherols). Vitamins and Minerals: Iron (ferric orthophosphate), vitamin C (sodium ascorbate), vitamin A (palmitate), niacinamide, zinc (zinc oxide), vitamin B1 (thiamine mononitrate), vitamin B6 (pyridoxine hydrochloride), vitamin D (cholecalciferol), vitamin B2 (riboflavin), folic acid, vitamin B12 (cyanocobalamin). **BHT added to packaging to help preserve freshness., Sugar, Glucose, Toasted Macaroon Coconut (Coconut, Sugar, Dextrose, Salt), Gelatin, Artificial Flavour

BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

You will need to add:

4 Tablespoons of butter

Directions:

Melt butter in a saucepan over low heat, add marshmallows to melted butter.  Melt marshmallows over low heat.  Once melted, fold in rice cereal to combine.  Place in an 8 or 9 inch square pan.  Let cool. Cut into squares.

Makes 12 servings

Rice Crispie Squares

Ingredients: Rice, sugar, salt, malt extract, preservative (tocopherols). Vitamins and Minerals: Iron (ferric orthophosphate), vitamin C (sodium ascorbate), vitamin A (palmitate), niacinamide, zinc (zinc oxide), vitamin B1 (thiamine mononitrate), vitamin B6 (pyridoxine hydrochloride), vitamin D (cholecalciferol), vitamin B2 (riboflavin), folic acid, vitamin B12 (cyanocobalamin). **BHT added to packaging to help preserve freshness., Corn Syrup, Sugar, Food Starch- Modified, Water, Gelatin.

BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

You will need to add:

4 Tablespoons of butter

Instructions:

Melt butter in a saucepan over low heat, add marshmallows to melted butter.  Melt marshmallows over low heat.  Once melted, fold in rice cereal to combine.  Place in an 8 or 9 inch square pan.  Let cool. Cut into squares.

Makes 12 servings

Gluten Friendly Cornbread Mix in a Bag/Jar

Ingredients: white rice flour, fine yellow cornmeal, organic cane sugar, aluminum-free baking powder, xanthan gum, salt. May contain Gluten Free baking flour (Garbanzo Bean Flour, Potato Starch, Tapioca Flour, Whole Grain Sweet White Sorghum Flour, Fava Bean Flour. **Gluten Free)

BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

Made with Bioengineered Ingredient(s).

 You will need to add:

2 large eggs

1 cup milk

1/4 cup BD Provisions Jalapeno Olive Oil (or oil of your choice)

Instructions:

Preheat oven to 400.  

Generously grease a 10" cast iron skillet*, 8x8" square baking pan, or muffin pan (recipe yields 12 muffins. Mix together contents of baking mix in a large mixing bowl.

In a separate bowl, combine 2 eggs, 1 cup milk, and 1/4 cup BD jalapeno olive oil (or oil of your choice).

Add wet ingredients to dry. Stir just until moistened. Allow batter to rest for 5-10 minutes.

Pour batter into prepared pan (if making muffins, fill each cup 2/3 full).

Bake for 15 minutes (muffins) to 20 minutes (bread) until lightly browned and a toothpick inserted into the center comes out clean.

Serve warm and buttered alongside BD Provisions Vegan Crock Pot Chili, or as an accompaniment to your favorite meal.

*Our favorite method of baking corn bread utilizes a 10" cast iron skillet, as follows: Add 1 Tb. butter to skillet and place in hot oven for 2-3 minutes, until butter is melted. Remove pan from oven and swirl butter to coat bottom and sides.  Add batter to skillet while the skillet is still hot.

Yields 12 muffins

BD Cornbread Mix in a Bag/Jar

Ingredients: all-purpose flour (Unbleached Hard Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), fine yellow cornmeal, organic cane sugar, aluminum-free baking powder, salt

*Made with Bioengineered Ingredient(s)

BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

You will need to add:

2 large eggs

1 cup milk

1/4 cup BD Provisions Jalapeno Olive Oil (or oil of your choice)

Instructions:

Preheat oven to 400.  

Generously grease a 10" cast iron skillet*, 8x8" square baking pan, or muffin pan (recipe yields 12 muffins.)

 Mix together contents of baking mix in a large mixing bowl.

In a separate bowl, combine 2 eggs, 1 cup milk, and 1/4 cup BD jalapeno olive oil (or oil of your choice).

Add wet ingredients to dry. Stir just until moistened.

Pour batter into prepared pan (if making muffins, fill each cup 2/3 full).

Bake for 15 minutes (muffins) to 20 minutes (bread) until lightly browned and a toothpick inserted into the center comes out clean.

Serve warm and buttered alongside BD Provisions Vegan Crock Pot Chili, or as an accompaniment to your favorite meal.

*Our favorite method of baking corn bread utilizes a 10" cast iron skillet, as follows: Add 1 Tb. butter to skillet and place in hot oven for 2-3 minutes, until butter is melted. Remove pan from oven and swirl butter to coat bottom and sides.  Add batter to skillet while the skillet is still hot.

Hearty Soup in a Bag/Jar- Gluten Friendly

Please note this product has replaced our Gluten Free Pasta & Bean Soup in a Jar/Bag.

Ingredients: split green peas, red lentils, green lentils, soup greens (Dried Carrots, Dried Onion, Dried Red Bell Peppers, Dried Celery, Dried Tomato, Dried Green Bell Peppers, Dried Spinach. 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.), brown basmati rice

 BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all bulk products from BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

You Will Need to Add:

12 cups of broth of choice 

24 oz can crushed tomatoes 

Instructions: 

Bring 12 cups of broth to a boil in a large pot.  Add 24 oz can crushed tomatoes.  Add all dry ingredients and any preferred seasonings to boiling water.  Cover and simmer for 45 minutes until lentils and split peas are soft. 

Yields 6-8 servings.

Gluten Friendly Peanut Butter Cookies in a Bag/Jar

Ingredients: Granulated Sugar, Semi-sweet chocolate chips (Sugar, Chocolate Liquor, Cocoa Butter, Dextrose, Soy Lecithin (an emulsifier), Vanilla. Allergy Information: Manufactured on shared cold equipment with milk-containing products. Milk may be present. This is not a Kosher matter, Brown sugar, Gluten Free baking flour (Garbanzo Bean Flour, Potato Starch, Tapioca Flour, Whole Grain Sweet White Sorghum Flour, Fava Bean Flour. **Gluten Free), baking powder, baking soda, cornstarch, salt, peanut butter chips (Partially Defatted Peanuts, Sugar, Hydrogenated Vegetable Oil (palm kernel oil, soybean oil), Corn Syrup Solids, Dextrose, Reduced Protein Whey (milk), contains 2% or less of: Palm Kernel Oil, Salt, Vanillin, Artificial Flavor, Lecithin (soy). Contains: Peanuts, Soy & Milk Ingredients.)

Made with Bioengineered Ingredient(s).

BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

You will need to add:

1.5 Sticks butter, softened

1.5 tsp vanilla extract

1 XL egg

3/4 cup BD Peanut Butter

 Instructions:

Preheat oven to 350 F.

Beat softened butter with Peanut Butter until it is incorporated.  Add vanilla and eggs, one at a time.

Slowly add the dry ingredients until it is just incorporated.

Take 1 ½ tablespoonfuls and form into a ball, placing on baking sheet with parchment paper.  Flatten the balls with a fork, maintaining a distance of 2 inches apart.  Bake for 10 to 12 minutes.  Edges should be brown and the centers slightly puffed.  Remove from the oven, transfer to a cooling rack.

Can be stored in an airtight container for 4 days.

Yields 24 cookies

Baked Apples

Ingredients:
½ cup + 2 TBSP BD rolled oats

½ cup BD almond flour

1/3 cup BD brown sugar

¼ cup BD walnuts, crushed

½ teaspoon BD cinnamon

¼ teaspoon BD himalayan sea salt

¼ cup soft butter

4 apples, cored

Instructions:

Preheat oven to 375 degrees F

Wash and core the apples, set into a baking dish that will sit them in snuggly.

For the topping: Combine the oats, almond flour, brown sugar, walnuts, cinnamon and salt.  Work in the softened butter with your hands, if the mixture doesn’t stick together, add a bit of water to it until it holds together when pinched.

Place topping into center of cored apples and around the apples. Bake for 30 minutes or until apples are soft.

Pumpkin Quinoa

·      1 cup BD tricolor quinoa, uncooked

·      2 tbsp BD extra virgin olive oil

·      ½ cup pumpkin

·      ¼ tsp BD cayenne pepper

·      2 cloves garlic, minced or grated

·      3/4 tsp BD salt or more to taste

·      Zest & juice from 1/2 lemon

·      2 cups water

·      1 cup kale, shredded

·      4 ounces ricotta cheese

·      3 tbsp BD pumpkin seeds, roasted

·      ¼ cup BD dried cranberries

·      BD salt & BD pepper to taste

Instructions:

1.   Preheat the oven to 375F.

2.   In an 8×8′ glass baking dish combine the quinoa, olive oil, pumpkin, cayenne, garlic, salt, lemon zest and lemon juice.

3.   Top with 2 cups of water and stir until the ingredients are well combined.

4.   Cover the baking dish tightly with foil and bake for 375F for 45-50 minutes, or until all the water is absorbed and the quinoa is cooked.

5.   Fluff the quinoa with a fork and add in the kale. Stir so that the heat from the quinoa wilts the kale.

6.   Add in the ricotta and mix into the quinoa.

7.   Top with the pumpkin seeds, dried cranberries and add salt and pepper to taste.

8.   Serve warm!