Wild Salmon Burgers

Wild Salmon Burgers

Ingredients:

  • 2 Large Eggs
  • ½ cup Bread Crumbs
  • 1 Red Pepper (chopped)
  • 1 Green Pepper (chopped)
  • ½ Onion (chopped)
  • 1 Lbs. Salmon (flaked)
  • 3 tbs. Wildly Natural One Select Seasoning
  • 8 Pieces of Toasted Whole Wheat Bread
  • Lettuce Leaves
  • 8 slices of Tomato

 

Directions:

Begin by whisking the eggs in a large bowl. Add the bread crumbs, chopped veggies, flaked salmon and Wildly Natural One Select. Work all the ingredients evenly together with your hands and then form 4 patties. Bring a skillet with a little olive oil to medium heat. Cook the patties for about 4 minutes on each side or until done. Assemble the burgers with the toasted whole wheat bread, lettuce and tomatoes. Pair this with coleslaw or Wild Baked Fries.

 

Wild Baked Fries

Ingredients:

  • 4 Russet Potatoes
  • Olive oil
  • Wildly Natural One Fiery Seasoning

 

Directions:

Wash the potatoes, leaving the skin on, and cut them into spears. Drizzle evenly with olive oil and then season heavily with Wildly Natural One Fiery. Preheat the oven to 400 degrees and bake for 20-25 minutes depending on how crispy you like them. Let cool for several minutes before serving.

Beef Stuffed Poblano Peppers

Ingredients:

  • 4 Poblano Peppers
  • 1 ¼ Lbs. Lean Ground Beef
  • 1 cup Red Onions (chopped)
  • Wildly Natural One Original Seasoning
  • Shredded Pepper Jack Cheese

 

Directions:

Make a cut ¾ around the top of the peppers and a cut all the way down the long side of the pepper so you can open it up to stuff it. Remove the seeds. Season the ground beef with Wildly Natural One original and then work in the onions. Stuff mixture into the pepper until they are nearly bursting. Sprinkle shredded pepper jack cheese on the top. Place on a baking sheet, preheat the oven to 375 and bake for 30 minutes.

Jalapeño Bacon Wrapped Chicken Thighs

Ingredients:

  • 4 Chicken thighs
  • 4 Strips of Bacon
  • 2 Jalapeños
  • Wildly One Fiery Seasoning
  • Toothpicks

 

Directions:

Begin by chopping each of the jalapeños in half. Next, amply cover both sides of each thigh with Wildly One Spicy Seasoning. Wrap the seasoned thigh around the jalapeño half. Finish by wrapping a piece of bacon around the middle of the thigh and put a toothpick through it to hold it all together. Preheat the oven to 350 and bake for 25 minutes.

 

 

Wildly Natural One Vegetable Medley Pasta

Ingredients:
2 zucchini, diced
2 squash, diced
2 tablespoons extra virgin olive oil
2 tablespoons Wildly Natural One Salt Free Select seasoning
12 ounces (one package) of penne pasta
Pasta Sauce
Shredded Parmesan Cheese

 

Directions:
Preheat oven to 350 degrees Fahrenheit. Place diced vegetables on baking sheet and drizzle with olive oil. Sprinkle Wildly Natural One seasoning and use hands to rub olive oil and seasoning evenly. Bake for 20 minutes. While the vegetables are roasting, prepare the pasta. After straining the pasta return to pot, toss the vegetables and pasta sauce together and serve. Garnish with shredded Parmesan. Serves 4.

 

Notes:
This is both a colorful and healthy dish. If possible, use whole-wheat pasta for an even healthier way to enjoy Wildly Natural One!

 

Dan’s Baked Tempeh

Ingredients:
Tempeh
Tamari
Lemons
1/2 cup whole grain breadcrumbs
Wildly Natural One Salt Free Select
Parchment paper


Directions:
Slice tempeh thin and marinate in a mixture of tamari, lemon juice and water. While marinating, mix breadcrumbs and Wildly Natural One seasoning to create a crust for the tempeh. Coat the slices of tempeh with the breadcrumb mixture and place on parchment paper. Bake at 325 degrees Fahrenheit for 25 minutes.

Wildly Natural One Lentils & Brown Rice

Ingredients:
1 cup long-grain brown rice
1 cup dried brown lentils
3 medium yellow onions (about 1 1/2 pounds), thinly sliced
1 1/2 tablespoons Wildly Natural One Salt Free Spicy
1/4 cup chopped fresh parsley


Directions:
Bring rice and 2 cups water to a boil in a medium pot. Reduce heat to low, cover pot and simmer until liquid is completely absorbed and rice is just tender, about 40 minutes. Meanwhile, in a separate medium pot, bring lentils and 5 cups water to a boil. Reduce heat to low, cover partially and simmer until lentils are tender but not falling apart, about 30 minutes. Drain, rinse in cold water and drain again.

 

While lentils and rice cook, bring 1/2 cup water to a simmer in a large skillet over medium-high heat. Add onions and cook until beginning to soften, stirring occasionally, about 8 minutes. Add 1/4 cup water,  and Wildly Natural One Salt Free Spicy and reduce heat to medium. Continue to cook about 15 minutes or until onions are soft and browned, stirring frequently and adding 1/4 cup water halfway through cooking or if onions begin to stick to skillet. Remove 1 cup cooked onions and set aside. Stir lentils, and rice into skillet with remaining onions. To serve, top with reserved onions and garnish with parsley.

 

Wildly Natural One Roasted Chicken

Ingredients:
6 tablespoons Wildly Natural One Original seasoning (or your favorite WNO blend)
4 bone-end chicken breasts (or legs or thighs)
Fresh scallions


Directions:
Preheat oven to 325 degrees Fahrenheit. Remove chicken from refrigerator about half an hour beforehand. Next, rub Wildly Natural One seasoning onto both sides of each chicken breast until coated. Place in shallow baking dish. Bake for 45 minutes to an hour depending on the size of chicken. Turn after 20 minutes. Garnish with chopped scallions. Serve with your favorite side dishes. Serves 4.

 

Wildly Natural One Sweet & Fiery Shrimp

Ingredients:
24 Large Shrimp, peeled and deveined
½ cup Honey (local if possible)
4 Tbs Wildly Natural One Fiery seasoning (or your favorite WNO blend)

 

Directions:
Preheat oven to 350 degrees Fahrenheit. In a bowl, toss shrimp, honey and Wildly Natural One seasoning until coated evenly. Place shrimp on baking sheet and bake for 20 minutes. Take out of oven and it’s ready to serve. Serves 4.

 

Notes:

This is a very versatile dish. It can be placed on top of a salad or pasta, on a bed of brown rice with vegetables, or as the main dish itself. If possible, use local honey, which helps your body combat the allergens in your area. The honey adds a sweet glaze and the Fiery seasoning adds a kick that will send your taste buds dancing between the line of sweet and spicy. Great for a summer afternoon.

Wildly Natural One Fiery Pulled Pork Tacos w/ Mango Salsa

Featured at Brooklyn Brewery’s The Food Experiments National Tour in Austin, TX, March 13, 2011.

RECEIVED HONORABLE MENTION!


Pulled Pork

3 to 5 lbs Boston pork shoulder or pork butt roast
Wildly Natural One Fiery

 

Generously coat with Wildly Natural One Fiery seasoning. Wrap in foil and let it sit in the refrigerator overnight.

 

Unwrap foil and smoke on grill at 300 degrees Fahrenheit for 1 hour or cook in oven at 400 degrees Fahrenheit for 25 minutes. Wrap back in foil and finish in oven at 275 degrees Fahrenheit for 3 hours. Meat will fall off the bone. Separate/shred with a fork.


Mango Salsa

1 large mango skinned and chopped in small pieces
1 tablespoon red onion chopped
2 tablespoons of fresh lime juice
1-2 teaspoon Wildly Natural One Fiery
2 tablespoons finely chopped cilantro

 

Put 20% of mango in food processor with red onion and cilantro. Add lime juice and seasoning. Blend well. Add the rest of mango, store overnight in sealed container. Add more seasoning or lime juice as needed. Served chilled.

 

Serve pulled pork in a tortilla (we recommend corn) and spoon mango salsa on top of pork.

 

Pappardelle with Italian Sausage, Kale and Tomatoes

Ingredients:
1 tablespoon extra virgin olive oil

2 cloves of garlic, minced

1/2 cup onion, chopped

3/4 cup of sauvignon blanc

1 pound of ground Italian sausage

3 tablespoons of Wildly Natural One Salt Free Spicy

8 Roma tomatoes, roughly chopped

5 cups of Lacinato Kale, chopped, stems removed

1 lb of pappardelle pasta

1 cup of Parmigiano-Reggiano

 

Directions:
Place olive oil in sauté pan, warm and add garlic. Sauté garlic for 2 minutes then add onion. Once onions are translucent, add wine, Italian sausage and Wildly Natural One seasoning. Sauté until cooked through; breaking up sausage into small pieces. Add tomatoes and kale, and simmer for 10 minutes. Put on low heat.

 

Cook pasta in a pot of boiling water until just tender but still firm to bite, stirring often. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add sausage mixture. Toss over medium heat until heated through, adding reserved cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper. Transfer pasta to large shallow bowl and sprinkle on cheese. Enjoy!