Raspberry Balsamic Vinaigrette

Raspberry Balsamic Vinaigrette

  • 2 tablespoons BD Provisions Raspberry Balsamic Vinegar

  • 1/4 cup BD Provisions Organic Arbequina Extra Virgin Olive Oil

  • 1 tablespoons BD Provisions Cask 8 Balsamic Vinegar

  • 1 tablespoon brown sugar

  • ½ teaspoon honey Dijon mustard

  • 1 clove garlic, minced

Combine oil, raspberry balsamic vinegar, balsamic vinegar, brown sugar, mustard, and garlic in a sealable jar. Seal the jar and shake vigorously until dressing is well-combined. Refrigerate until flavors combine, at least 1 hour.

Carrot Ginger Soup

Ingredients: 

2 tablespoons BD Provisions Olive Oil
2 onions, chopped fine
1/2 cup minced BD Provisions crystallized ginger
2 tablespoons grated fresh ginger
2 garlic cloves, peeled and smashed
Salt and pepper
2 1/2 pounds carrots, peeled and sliced 1/4 inch thick
5 1/2 cups water
½ teaspoon dried thyme
1 tablespoon cider vinegar

Topping:

Sour cream

Toasted Pumpkin Seeds

 

Preparation: 

1. Add Olive Oil to large saucepan over medium heat. Add onions, crystallized ginger, fresh ginger, garlic, 2 teaspoons salt; cook, stirring frequently, until onions are softened but not browned, 5 to 7 minutes.

2. Increase heat to high; add carrots, 5 cups of water, thyme sprigs and bring to simmer. Reduce heat to medium-low and simmer, covered, until carrots are very tender, 20 to 25 minutes.

3. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to clean pot and stir in vinegar and remaining ½ cup of water. (Soup can be refrigerated for up to 4 days.) Return to simmer over medium heat and season with salt and pepper to taste. Serve with sprinkle of pumpkin seeds and dollop of sour cream.

Toasted Pumpkin Seeds: Take 2 cup raw BD Provisions pumpkin seeds in bowl and mix with 2 Tablespoons of BD Provisions olive oil.  Season with salt and then evenly law on cookie try.  Baked for 12-15 minutes at 350 degrees. Stir about halfway through.  Let cool and then add to soup as a topping.

Yields 5-6 servings

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S'mores Cookies in a Bag/Jar

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Ingredients: BD Chocolate Chip cookie mix (Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Dextrose, Emulsifier [Soy Lecithin], Artificial Flavor), Enriched Bleached Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Brown Sugar, Sugar, Vegetable Shortening (Contains one or more of the following: [Canola and/or Palm Oil] with Preservatives [TBHQ]), Whey, Contains 2% or less of: Leavening (Baking Soda), Salt. Allergens: Milk, Soy, and Wheat., Graham Cracker crumbs (Whole Wheat Flour, Enriched Flour (wheat flour, niacin, reduced iron, vitamin B1 [thiamin mononitrate], vitamin B2 [riboflavin], folic acid), Sugar, Canola Oil, Molasses, Honey, Corn Syrup, Contains 2% or Less of Leavening (baking soda, sodium acid, pyrophosphate, monocalcium phosphate), Salt, Soy Lecithin. Contains soy and wheat).

 Made with Bioengineered Ingredient(s)

 Milk Chocolate Drops (Sugar, Chocolate Liquor, Cocoa Butter, Whole Milk, Soy Lecithin (an emulsifier), Salt and Vanilla. **Contains: Milk and Soy Ingredients. Organic Dark Chocolate Drops (Organic Fair Trade Sugar, Organic Fair Trade Chocolate Liquor, Organic Fair Trade Cocoa Butter, Organic Sunflower, Lecithin (An Emulsifier), Organic Vanilla (Milk) Contains Milk) marshmallows (Corn syrup, sugar, modified cornstarch, 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:

1 stick butter (room temperature or slightly heated in microwave)

1 egg

1 teaspoon vanilla

Instructions:   

Preheat oven to 375 degrees F.  

Prep a cookie tray with parchment paper  

In a large bowl mix together soft butter, 1 egg, 1 teaspoon vanilla.  Add the dry s’more ingredients to the wet ingredients and mix. If you need the mixture to be more moist, add water to achieve the consistency you’d like.

Drop a tablespoonful at a time onto a prepared cookie sheet.

Bake for 10 to 12 minutes.  Remove from cookie sheet and allow to cool.  

Enjoy!  

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Almond Joy Yogurt Parfait

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Almond Joy Parfait

1 Cup Vanilla Yogurt

½ Cup Vanilla Granola, or any granola you prefer (BD Provisions)

¼ cup mini dark chocolate Chips (BD Provisions)

¼ cup mini–Reese chips (BD Provisions)

¼ cup unsweetened dried coconut (BD Provisions)

½ cup of Almond Joy Nut Butter (BD Provisions)

½ Fresh Banana

Use a clean 16 ounce large mouth Mason jar.  Start with ½ the yogurt and then layer banana slices and then the Almond Joy nut butter. Top with ½ of the coconut, granola, ½ of the chocolate and Reese chips.  Add the rest of the yogurt and top with the remaining chips and coconut.  Optional, you can drizzle BD Provisions honey.

Serves 1

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Apple Cinnamon Chip & Granola Parfait

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Apple and Cinnamon Chip Granola Parfait

1 Cup Vanilla Yogurt

½ Cup Apple and Cinnamon Granola (BD Provisions)

¼ cup mini dark chocolate Chips (BD Provisions)

½ cup Apple & Cinnamon Chips (BD Provisions)

Use a clean 16 ounce large mouth Mason jar.  Start with ½ the yogurt and granola, ½ of the chocolate chips and the apple chips (save a few for the top).  Add the rest of the yogurt and top with the remaining chocolate chips and the apple chips you saved.  Optional, you can drizzle BD Provisions honey.

Serves 1

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

Servings: 6

Ingredients

  • 1 1/2 cups (214g) all-purpose flour (BD Provisions)

  • 3 1/2 Tbsp (46g) granulated sugar (BD Provisions)

  • 2 tsp baking powder (BD Provisions)

  • 1/4 tsp baking soda

  • 1 Tbsp Dried Lemon Peel (BD Provisions)

  • 1/2 tsp salt (BD Provisions)

  • 1 cup (236ml) milk

  • 3/4 cup (180g) ricotta (low-fat or whole)

  • 3 large eggs

  • 1 tsp vanilla extract

  • 1/4 cup Lemon Olive Oil (BD Provisions)

  • Butter, for griddle or skillet

Instructions

Preheat an electric griddle to 400 degrees

In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda, lemon peel and salt.

Mix wet ingredients together: milk, ricotta, eggs, vanilla extract, lemon olive oil

Add dry ingredients to wet ingredients and combine, until blended. 

Heat griddle or skillet on medium, place butter on bottom to melt.  Once melted pour 1/3 cup batter onto buttered surface and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown. 

Serve with BD Provisions Maple Syrup or BD Provisions Cardamon Maple Syrup and fresh berries or a sliced banana

 

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Hot Chocolate Muffin Mix in a Bag/Jar

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Ingredients:

All Purpose Flour (Ing: Unbleached Hard Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid. Contains: Wheat Ingredients.), baking powder, salt, mini milk chocolate chips (Sugar, Chocolate Liquor, Cocoa Butter, Whole Milk, Soy Lecithin (an emulsifier), Salt and Vanilla. **Contains: Milk and Soy Ingredients.), Marshmallows (Corn syrup, sugar, modified cornstarch, gelatin.) hot chocolate Sugar, Whey, Cocoa (Processed With Alkali), Corn Syrup Solids, Nonfat Milk, Coconut Oil. Contains 2% Or Less Of Each Of The FollowWhey Protein Concentrate, Salt, Sodium Caseinate, Dipotassium Phosphate, Mono And Diglycerides, Annatto Extract And Turmeric Extract For Color, Artificial Flavor. Allergens: Milk.

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:

  • 1/2 cup melted butter

  • 3/4 cup milk

  • 2 eggs

  • 1 1/2 tsp vanilla

Instructions:

  • Remove mini marshmallows from bag of mix, cut each in half and set aside.

  • In a large bowl, whisk together 1/2 cup melted butter, 3/4 cup milk, 2 eggs, and 1 1/2 tsp. vanilla.

  • Add contents of muffin mix bag to wet ingredients (do not add marshmallows).

  • Stir together just until mixed.

  • Pour batter into a greased muffin pan. Bake at 375 for 18-20 minutes, or until toothpick inserted in center comes out clean. Remove muffins from oven and immediately top with marshmallow halves, cut side down. Return to oven 1-2 minutes, just to soften marshmallows.  

  • Allow to cool 5-10 minutes and then remove muffins to wire rack to cool completely.

Yields 12 muffins.

Matcha Muffins

Batter needs to be refrigerated before baking.  Made product can be stored up to 3 days in refrigerator or 2 months in the freezer.

Muffin Ingredients:

1 ½ sticks butter

¾ cup BD pistachios, shelled

¾ cup BD granulated sugar

1/3 cup BD All purpose flour

1/3 cup BD whole wheat flour

1 ½ teaspoon BD Matcha powder

¼ tsp BD salt

6 large egg whites, at room temperature

 

For the Glaze:

8 ounces BD white chocolate wafers

2 teaspoons BD Lemon Olive Oil

Lemon Zest

 

To make the muffins:

Heat butter in a small saucepan over medium heat just until it comes to a boil.  Remove from heat, keep warm.

Place pistachios and sugar in a food processor and pulse until the nuts are ground but still slightly chunky; don’t overprocess into a paste.  Add the flours, matcha and salt by pulsing a few times to blend.

Whisk egg whites in a medium bowl.  Add the nut mixture and stir until thoroughly blended.  Gradually and gently incorporate the butter.  Cover and refrigerate for a minimum of 3 hours and a maximum of 3 days.

Preheat oven to 400 degrees F.  Coat a mini muffin tin with cooking spray.  Spoon the batter into the cups.

Bake until the edges are golden, about 13 to 15 minutes.  Let cool.

 

For the Glaze:

Place chocolate and lemon oil in a saucepan over another pan with boiling water.  Allow to melt, stirring to incorporate.

Dip the tops of the muffins into the chocolate glaze, adding the lemon zest to the top before the glaze sets.

Yields 12 regular muffins or 18 mini muffins

Chicken Shawarma

Ingredients you will need:

2 Tablespoons Cornstarch

3½ Tablespoons BD Shawarma Spice Mix

2 Tablespoons BD EVOO

1½ pounds of chicken thighs, boneless

 

Preheat oven to 350 degrees F

Put 2 Tablespoons of EVOO into a bowl, add the chicken and stir it around.  In a small mixing bowl place  BD Shawarma spice mix with 2 Tablespoons of cornstarch and stir well.  Once mixed well, add to the oiled chicken and coat all the chicken pieces well.  Layer the pieces of the chicken in the loaf pan and press down, then bake for 40 minutes.

Once cooked, leave it in the pan for 10 minutes to let the juices go back into the chicken.

Tip the chicken out of the pan (should come out looking like a loaf) and slice the shawarma chicken.

Serves 3

Serve with a flatbread.

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Walnut, Cranberry & Chili Brioche with Brie Appetizer

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Ingredients:

5 large eggs

½ cup warm milk

4 Cups BD All purpose Flour

2 ½ tsp BD yeast

1 ½ tsp BD granulated sugar

2 Tablespoons BD Local Honey

1 ½ tsp BD salt

2 tsp BD chili flakes

1 ½ cups BD Dried Cranberries, chopped

1 ¼ cups BD Walnuts, chopped

9 oz. softened butter, cubed

8 oz. Brie wheel

 

Once baked, ingredients you will need:

1 egg, beaten

1 pinch of BD Himalayan sea salt

2 Tablespoons BD Local Honey

 

Instructions:

Combine flour, yeast, sugar and salt in the bowl of a mixer.  Add chili flakes, cranberries, walnuts and mix thoroughly.

Whisk eggs, milk and honey to incorporate in a separate bowl.  Once mixed, make a well in the center of the flour mixture.  Mix to bring this combination roughly together.  Using a dough hook attachment for our mixer, slowly add the butter a bit at a time until it is all in the batter.  Knead the dough on a fast setting for 10 minutes.  Cover and place in the refrigerator overnight (18 Hours of proofing time).

Next day, line a large baking tray with some parchment paper.  Remove Brie from wrapping and then place back into the cardboard/wooden ring.  Place the brie’s round cardboard/wooden ring in the center of the baking sheet and place the brie itself in the refrigerator. Be sure to remove all labels from cardboard/wooden ring.  Leave the top off the brie.

Place the dough on a floured surface and knock the air out of it.  Roll out into a sausage shape and divide into 5 equal parts.  Divide each fifth into another 5 pieces, making a total of 25 dough pieces.  Roll each piece of dough into a circle using your palms.  Arrange these dough balls around the brie wheel. Continue circling around, behind the current dough balls you’ve placed, leaving a bit of a gap for expansion between the balls.  Continue until all 25 dough balls are in a circle around the brie wheel.  Cover and let sit in a warm place until they double in size.

Preheat the oven to 375 degrees F.  Take the brie out of its wrapper and replace it with the cardboard brie wheel. Brush the dough with the beaten egg and sprinkle with a generous pinch of salt.

Bake for 20-23 minutes.

Cut the white top of the brie casing off and drizzle the honey on the top of the brie and over some of the bread if desired.  Enjoy the oozing brie by breaking off a bread piece and dipping it into the brie.

Yields 24 servings

Exotic Rice Blend

3 Tbsp. vegetable oil
1 cup rice blend
2 ½ cups water or broth
(Salt & Pepper to taste)

Heat oil in a large saucepan. Add rice and fry on medium high heat, stirring constantly, until lightly browned. Slowly add the water or broth. Bring to a boil, and then reduce heat to low. Cover and simmer for 35-40 minutes. Remove from heat, keep covered and allow to steam for 15 minutes. Fluff with a fork and serve. Makes about 4 servings (3/4 cup each).

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Gluten Friendly Irish Raisin Soda Bread

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Ingredients:

Gluten Free Flour, Sugar, Raisins (Organic Natural Thompson Seedless Raisins Select with Oil), Baking Powder, Baking Soda, Salt

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 stick of butter, room temperature

1 egg

1 cup buttermilk (or combine 1 Tablespoon lemon juice in 1 cup milk)

Instructions:

Preheat oven to 350 degrees, if using a dark pan preheat to 325 degrees

Grease and flour a pie dish or round cake pan

Cut butter into dry ingredients, until it resembles course crumbs. Stir in buttermilk and egg into flour mixture, just until flour is moistened. Dough will be sticky. Sprinkle some flour over the top of the mixture and knead dough about 10 strokes with rubber spatula in bowl. Add flour if very wet.

Place dough in pie plate and cut a ¼ inch deep cross on top of dough with a sharp knife. Can beat an egg and brush top of dough with egg.

Bake 50 to 60 minutes or until toothpick comes out clean. Cool in dish for at least 10 minutes then move onto a wire rack to cool completely.

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Morrocan Lentil Split Pea Soup in a Jar/Bag

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Ingredients:
Green peas, red lentils, peas, jasmine rice, red lentils, spice mix (Minced onion, Turmeric, Smoked paprika, Salt, Cinnamon, Garlic granules, Ground pepper, Cayenne, Coriander, Cumin, Bay Leaf)

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.

Ingredients that need to be added:

1 Quart Stock, salt to taste.

1 Quart Water

Instructions:

Combine mix with 1 quart stock and 1 quart water.

Bring to a boil and simmer, covered, for 40 minutes.

Salt to taste.

Yields 6-8 servings

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Gluten Free Blueberry Muffins (Bin 1316)

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2 cup Blueberry muffin mix, bin #1316

2 large eggs

¼ c. vegetable oil

1 c. milk (regular, non-dairy, or buttermilk)

¼ tsp. Cinnamon (optional)

Preheat oven to 350°F. Prepare 12 muffin cups.

Beat eggs, oil, and milk in a large bowl until bubbly.  Stir in muffin mix and cinnamon.  Stir until mix is moistened and batter is lumpy.

Scoop batter into muffin cups. Bake 20-25 minutes or until tops of muffins spring up when touched. Cool 10-15 minutes.

Yields 12 muffins

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Gluten Free White Bread (Bin 1325)

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4 c. gluten free bread flour blend, bin #1325

1 packet (approx. 2 ¼ tsp.) yeast

2.5 c. warm water

3 Tb. Oil

 

Combine flour and yeast.  Gradually add liquids to dry mix, blending by hand or with stand mixer (paddle attachment), scraping down sides of bowl.

Shape the dough on a lightly floured surface

Place dough in a loaf pan, let rise 60-75 min. Until 2-3x in size.

Brush top of bread with oil and bake at 350°F for approx. 80 minutes.