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Gluten Free Chocolate Chunk Cookies

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Gluten-Free, Vegan, Dairy Free, Corn Free, Nut Free, Non-GMO, Kosher

Makes around 21 cookies

3 cups of cookie mix

4 oz softened butter or 4 oz softened brown butter

1 large egg

2 tablespoons water

Preheat oven to 350 degrees.  Mix the cookie flour with softened butter.  Beat the egg with the water until pale yellow, then add to the cookie mixture.  Mix well.

Drop rounded tablespoons of dough 2 inches apart onto ungreased cookie sheet. 

Bake for 15 to 20 minutes or until brown.  Rest for 5 minutes before removing from baking sheet.  Place cookies on a cooling rack and allow them to cool completely. Store in an airtight container.

 

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Gluten Free Chocolate Chunk Muffins

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Gluten-Free, Vegan, Dairy Free, Corn Free, Nut Free, Non-GMO, Kosher

Makes 12 muffins

3 cups muffin mix

2 large eggs

¾ cup water, at room temperature

6 Tablespoon (3oz) butter, softened

1 Tablespoon vegetable oil

¼ tsp cinnamon, optional

Preheat oven to 350 degrees  Lightly grease the bottom of each cup in a standard muffin pan, or line with paper cups

In a bowl, beat the eggs, vegetable oil and water together until thoroughly blended.

In a separate bowl, using an electric mixer with a wire whip, blend the mix and butter together.  Add half the egg mixture an blend at medium speed.  Add the remaining egg mixture and the cinnamon if using, and blend until smooth. 

Divide the batter evenly among the muffin cups, using a spring release ice cream scoop if available.  Bake for 20 to 25 minutes, until firm. Leave in the pan for 5 minutes, then transfer to a wire rack to cool completely.

To make this as a cake, simply use an 8" round pan instead of a muffin tin and consider and adding Homemade Whipped Cream sweetened with honey as the icing.

Tri Color Quinoa

Salad, side dish, main course)

Ingredients:

Quinoa Dish

1 -2 peaches, cut in half, pitted

Cooking spray

1 Cup BD Tri color Quinoa

2 cups water

1/3 cup green onion chopped

½ cup cooked corn

½ cup chopped carrots

1/3 cup chopped cucumber

½ cup chopped celery including the middle leaves

Handful of chopped parsley, cilantro or dill

Dressing Mix

4 Tablespoons BD Organic Arbequina Extra Virgin Olive Oil

5 ½ Tablespoons BD White Peach Vinegar

1 teaspoon BD dried mustard

1 teaspoon minced garlic

½ tsp BD salt

¼ tsp BD ground pepper

1 teaspoon fresh squeezed lemon juice

½ tsp BD honey or if vegan, BD maple syrup

For the dressing: mix all the above ingredients in a mason jar and shake vigorously to combine.

For the quinoa dish combo:

Spray a pan with cooking spray, place over medium high heat and add the peaches flesh side down into the pan and cook for 5 minutes to caramelize the peach.  Remove from heat and set aside.

In a medium saucepan place quinoa, water and salt, bring to a boil on high heat.  Reduce the heat to low once it boils and cover saucepan.  Simmer for 10 to 15 minutes until the water is absorbed.  Fluff with a fork and combine the remaining ingredients (green onion, corn, cucumber, carrots, celery).

When ready to eat, add the dressing, parsley (or other fresh herb) and the caramelized peaches.  Stir to combine and enjoy!

Za'atar Pita Bread

Preheat oven to 350 degrees

4 Pita breads

2 TBS BD Provisions Za’atar spice

4 TBS BD Provisions EVOO

1/8 tsp BD Provisions red pepper

1/4 tsp salt

1/8 tsp black pepper

2 cloves of garlic (minced)

2 large onions

Mix EVOO, Za’atar, salt and red pepper, black pepper, garlic in a small bowl.  Put 4 pita’s on a sheet pan and brush the 4 pita breads on one side (side up) with the mixture and put in oven for 8 minutes at 350 degrees and then broil for 1 minute a high (just to brown pita if needed).  Cut onions into rings and mix with 2 TBS with EVOO. Grill on both sides for 3-5 minutes. Or cook onions on stove top until soft. 

Plate pitas and add onions on top.

Serve with chicken, eggs, steak, lamb or enjoy plain.

Serves 4.

Za’atar spiced chicken

Za’atar is not a common spice, but one you will be hooked on once you start using it.  This is a great recipe to get familiar with this awesome flavor.

Ingredients:

1/4 cup BD Provisions EVOO

2 tablespoons BD Provisions za’atar

2 tablespoons lemon juice

1 teaspoon lemon zest

1 teaspoon minced garlic

1/4 teaspoon salt

1/4 teaspoon pepper

4 chicken thighs (6 to 8 oz. each)

How to Make It

Whisk together oil, zaatar, lemon juice, zest, garlic, salt, and pepper in a large bowl. Add chicken, cover and put in refrigerator. Let rest in refrigerator for 4-12 hours before grilling.  Heat grill to medium (350° to 450°). Grill chicken, until browned, 5 to 8 minutes; watch for flare-ups and move chicken to a cooler spot if needed. Turn chicken and grill until cooked through, about 4 minutes.

Serve with grilled onions and your favorite vegetable and sides. YUM!

Double Cut Pork Chops with Peach Balsamic Glaze

2 double cut pork chops, about 1.5lbs each

Brine

1/4 cup BD Provisions kosher salt

1/2 cup BD Provisions brown sugar

24oz of mango nectar or peach nectar

2 cups cold water

Put pork chops in container with brine (make sure both chops are submerged in brine and put container in refrigerator for 6-24 hours.

Peach Glaze

4 ripe peaches

1/8 cup water

1 cup BD Provisions Peach Balsamic Vinegar

¼ cup BD Provisions Brown Sugar

1/4 tsp BD Provisions Red Pepper

1 tsp BD Provisions kosher salt

1 fresh Jalapeno 

2 TBS of Butter

Peel and pit the 4 fresh peaches and put in small saucepan.  Add Peach Balsamic Vinegar, water, brown sugar, red pepped and seeded jalapeno cut in half lengthwise.

Over medium heat simmer until the liquid is reduced in half and the peaches are fully cooked.  You can mash the peaches a bit to make smaller pieces. At the very end add the butter and mix.

Cook Pork chops on grill for about 12 minutes on each side. While grilling brush each side with the peach glaze. Pull from grill and let rest for 3-4 minutes.  Inside temp needs to be 145 degrees.

Plate pork chops and pour peach glaze over chops. 

Serves 6.

This dish is amazing with BD Provisions Haitian Rice with Black Beans. and also great on grilled chicken!

Blood Orange Ginger Vinaigrette

·        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

40 Clove Garlic Chicken

25 years ago, one of our founders was visiting San Francisco on business and while exploring the city he found a wonderful restaurant called The Stinking Rose. As the name suggests, the restaurant was all about Garlic.  Garlic Wine, Garlic Chicken, Garlic Ice cream, Garlic Bread and Garlic Butter.  Get the picture?  One of his favorite dishes was 40 Clove Garlic Chicken.  The recipe below is our version of this amazing dish. Enjoy

·        4 Tbsp of BD Provisions Garlic Olive Oil

·        4 Skin-on Chicken breasts or 6 skin on Chicken Thighs

·        1 tsp of BD Provisions Sea Salt

·        ½ tsp BD provisions Black pepper

·        20 cloves of garlic peeled (feel free to use 40)

·        2 Tbsp BD provisions Rosemary

·        4-6 slices of toasted Italian Bread

·        4 Tbsp of BD Provisions Champagne Balsamic Vinegar

·        2 Tbsp of BD Provisions Cask 10 Balsamic Vinegar

Directions: You are going to want to preheat the oven to 425 degrees F. In a large oven proof Skillet heat the Garlic Olive Oil (medium heat). Season the chicken on both sides with pepper and salt and cook, skin-side down, until browned, about 5-7 minutes. 

Peel 40 cloves of garlic. Flip the Chicken so the skin is up and add the garlic and rosemary to the skillet.  Carefully transfer the oven proof skillet to the oven. Roast until the chicken is cooked through but still moist, 15 to 20 more minutes.  You may also want to Broil for 2 minutes to finish browning the chicken skin.  Pull the skillet from the oven and let rest for 2-3 minutes

Place the toasted Italian bread on a platter (that has a rim to hold the juice) and carefully place chicken on the toast. Add the Champagne vinegar to the skillet and scrape up any browned bits with a wooden spoon. Simmer until the sauce thickens slightly.  This will take 2-3 minutes. Pour the sauce and garlic over the chicken. Drizzle the chicken with BD Provisions Cask 10 Balsamic vinegar just before serving.

Yields 4-6 servings

Lemon Ginger Vinaigrette

·        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

BD Provisions Macaroni 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

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