welcome!

My husband and I love food. David is a natural in the kitchen; I, however, am not! But we both enjoy cooking with Wildtree. He loves to experiment and try new ways of using the products...I love that I can make a healthy meal fast, and it's SIMPLE!

That's why we've joined the ranks of bloggers. We want to bring our customers recipes and ideas for the Wildtree products you have in your kitchen. Some are super simple, some are a little more daring!

We hope you enjoy them!

And, if you found the blog, but haven't found the products, visit my website to learn more and to schedule a tasting in your home!

wildtree's own recipes

here are some of our favorite recipes.  but, if you don't know how to use a specific product, just visit my website, highlight "our products" and click on "recipes." you can enter a product in the search field and pull up a list of recipes.  or, post a comment and i will try to come up with something delicious for you!

*mediterranean couscous
1 c water
1 TB Zesty Lemon Grapeseed Oil
1/2 tsp salt
1 c dry couscous
1 diced squash, zucchini, and large red bell pepper
1/2 c kalamata olives, pitted and chopped
2 TB chopped fresh basil leaves
3 TB fresh lemon juice
1/4 c Wildtree European Dipping Oil - Balsamic

In a large saucepan, combine water, grapeseed oil, and salt. Bring to a boil and remove from heat. Pour couscous into the saucepan and stir well. Cover and let stand 5 minutes. Transfer to a large bowl and fluff with a fork. Add veggies, olives, basil, lemon juice, and Balsamic Dipping Oil, and toss until combined. Season with salt and pepper. Serve hot or at room temperature. Serves 6.

*red curry chicken and vegetables
1.5 LBS boneless, skinless chicken breast, sliced into thin strips
2 TBS Natural Grapeseed Oil
1 can (14 oz) coconut milk
3 TBS Thai Red Curry Paste
1 bag (16oz) frozen stir fry veggies

Heat oil in large saute pan over medium heat.  Add chicken; saute 3 minutes. Add coconut milk, curry paste and frozen veggies, cook for 5 minutes stirring occasionally. Season with salt and serve with steamed rice. Serves 4.