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!

Apple Cider Muffins in a Bag/Jar

Ingredients:

Unbleached Hard Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Raw Cane Sugar, Cane Sugar, Maltodextrin, Apple Powder (apples, calcium stearate [anti-caking agent], silicon dioxide [up to 2% maximum]), Natural Sweet Fuji Apple Flavor, Citric Acid (acidifier), Cinnamon, Gum Blend (cellulose gum, xanthan gum), Canola Oil, Ascorbic Acid (preservative), Caramel Color, Natural Flavors. Apples, Safflower, Sunflower and/or Canola Oil, Corn Syrup, Sugar, Dextrose, Cinnamon, Citric Acid, Ascorbic Acid (vitamin C), Natural Flavoring, aluminum-free baking powder, salt. 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.

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: 

• 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.

• Stir together just until mixed.

• Pour batter into a greased muffin pan. Bake at 375°F for 20-22 minutes, or until toothpick inserted in center comes out clean. Allow to cool 5-10 minutes and then remove muffins to wire rack to cool completely.

Yields 12 muffins. 

Gluten Free Double Chocolate Brownies- Bin 1432

Ingredients:

2 1/4 cup of Gluten Free Double Chocolate Brownie Mix- Bin 1432

1 large egg

1/4 cup vegetable oil

1/4 cup melted butter (for dairy-free, replace melted butter with 1/4 cup vegetable oil)

1/2 cup warm water

1/4 teaspoon cinnamon (optional)

Directions:

1. Preheat the oven to 350º . Prepare a 8x8 metal baking pan by lightly greasing or spraying with a non-stick cooking spray.

2. Blend 1 egg, melted butter, and warm water in a medium size bowl. Add the mix and stir with a rubber spatula until batter is slightly smooth. Then pour the batter into the prepared pan evenly.

3. Bake 25 to 30 minutes. Cool completely in pan before cutting.

Makes 16 2-inch brownies.

Do not over bake as freshly baked brownies appear slightly underbaked.

*Store in a tightly covered container

Chocolate Nut Brownies: Prepare brownie batter as directed and add 1 cup of your favorite nuts: chopped walnuts, pecans, macadamia nuts. Bake as directed.

Gluten Free Pancakes (from Gluten Free Pancake & Waffle Mix, Bin #1431)

You will need:

1 cup + 3Tb. Pancake & Waffle Mix, Bin #1431 

¾ cup + 2Tb. Milk 

1 ½ Tb melted butter 

1 large egg 

Instructions:

Blend together the milk, melted butter, and egg. Whisk in the pancake & waffle mix until smooth. Let the batter rest approximately 5-10 minutes.  The batter will thicken.  Preheat a lightly greased griddle or skillet to 350°F. Using a large tablespoon, drop sufficient batter to make 4-inch diameter pancakes. Cook first side until bubbles form and begin to pop and edges look dry.  With a spatula, turn and cook until second side is golden brown. If desired, serve with BD Provisions maple syrup.

Yield: approximately 6 pancakes. 

Gluten Friendly Almond Joy 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.), unsweetened coconut (Coconut (coconut, sodium metabisulfite [whiteness]). Contains Coconut. 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 sugar, Gluten Free baking flour (Garbanzo Bean Flour, Potato Starch, Tapioca Flour, Whole Grain Sweet W.hite Sorghum Flour, Fava Bean Flour. **Gluten Free), baking powder, baking soda, cornstarch, 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:

1.5 Sticks butter, softened

1.5 tsp vanilla extract

1 XL egg

3/4 cup BD Almond Joy Nut Butter

Instructions:

Preheat oven to 350 F.

Beat softened butter with Almond Joy Nut butter until it is incorporated.  Add vanilla and eggs, one at a time.

Slowly add the dry ingredients until it is just incorporated

Form the dough into a ball with a 1 ½ tablespoonfuls, 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, if it lasts that long!

Yield: 24 cookies

Oatmeal Dark Chocolate Raisin Cookies in a Bag/Jar

Ingredients: Oatmeal cookie mix (Rolled Oats, Sugar, Enriched Flour (wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), Vegetable Shortening ([contains one or more of the following: Canola and/or Palm Oil] with TBHQ [preservative]), Brown Sugar. Contains 2% or less of each of the following: Dairy Product Solids, Egg White, Leavening (baking soda), Salt, Artificial Flavor, Soy Lecithin, Whey, Sodium Caseinate, Palm Oil, Sodium Lauryl Sulfate. Allergens: Wheat, Milk, Soy, and Egg.), dark chocolate raisins (Dark Chocolate (sugar, chocolate liquor, cocoa butter, chocolate liquor processed with alkali, butterfat, soy lecithin [an emulsifier], natural vanilla flavor, salt), Raisins (raisins, sunflower oil), Water, Gum Arabic, Confectioners Glaze, Modified Starch (tapioca), Coconut Oil, Canola Oil.Contains: Milk, and Soy.Manufactured in a plant that processes peanuts, tree nuts, soy, wheat (gluten), eggs, and dairy products.)

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:

1/4 cup water

Instructions:

Mix cookie mix and water for 1 minute on low speed with paddle. Drop by teaspoonful onto greased cookie sheets. Bake at 375 degrees for 10-15 minutes.

Autumn Spice Cookies in a Bag/Jar

Ingredients: Enriched Bleached Flour (Bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Shortening ([Contains One Or More Of The Following: Canola And/Or Palm Oil] With Tbhq [Preservative]), Organic Cinnamon, Organic Ginger, Organic Nutmeg, Organic Cloves. Contains 2% Or Less Of Each Of The Following: Whey, 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, Wheat, Soy, And Egg.

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:

5 Tbsp cold water

Instructions:

Combine mix and water. Mix 30 seconds on low speed and scrape bowl and blades (may also be mixed by hand). Mix another 30 seconds on low. Drop by tablespoon on greased cookie sheet. Bake at 375 for 15-16 minutes or until golden brown. Remove from cookie sheet while warm and cool on rack.
Yield: 18 (3 inch) cookies

Bourbon Maple Chicken Marinade

2 Tablespoons BD EVOO

2 cloves Garlic, crushed

½ Cup BD Bourbon Maple Syrup

3 Tablespoons Soy sauce or Tamari

1 tsp BD dry mustard

1 ½ # Chicken thighs, no skin, no bone

Mix first 5 ingredients into a bowl with a cover.  Add the chicken and rotate through the sauce.  Place container with chicken in sauce in the refrigerator for at least 6 hours.  Take out ½ hour before grilling. Grill until chicken has no pink in the center. 

Gluten Friendly Campfire Muffins in a Bag/Jar

Ingredients: Gluten Free Baking Flour (Ingredients: Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sweet White Sorghum Flour, Tapioca Flour, Xanthan Gum.), 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 Following: Whey Protein Concentrate, Salt, Sodium Caseinate, Dipotassium Phosphate, Mono And Diglycerides, Annatto Extract And Turmeric Extract For Color, Artificial Flavor.

 Allergens: Milk and Soy 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:

½ cup melted butter

¾ cup milk

 2 eggs

 1 ½ tsp vanilla

Recipe

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 including marshmallows

Stir together just until mixed. Pour batter into a greased muffin pan.

Bake at 375 for 18-22 minutes, or until toothpick inserted in center comes out clean.

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

 Makes 12 muffins.

Rocky Road Cookie in a Bag

Ingredients: 

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 Follow[Canola And/Or Palm Oil] With Preservatives [Tbhq]), Whey, Contains 2% Or Less Of: Leavening (Baking Soda), Salt. Allergens: Milk, Soy, And Wheat), Almonds Dry Roasted Almonds. **Contains: Tree Nuts (almonds). **Manufactured in a facility that uses peanuts and other tree nuts., 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 to add: 

6 TBSP softened Butter

2 TBSP water

 Instructions:

Mix above wet ingredients.  Add the dry ingredients in the bag, keeping the marshmallows separate. 

Preheat oven to 375 degrees. Drop 1 TBSP of batter onto cookie sheet and bake for 8-10 min.

Add mini marshmallows on top of cookie. Place under broiler for 1 min or until golden 

Yields approximately 18 cookies

Navy Bean & Couscous Salad

To marinate the peppers you will need:

2 cups, plus 2 Tbs BD EVOO, divided

3 Bell peppers (red, yellow, and orange), cored, seeded and thinly sliced

1 tsp. BD Himalayan salt, divided

¼ cup BD casked 8 Balsamic vinegar

¼ cup red wine vinegar

3 large cloves garlic, peeled, trimmed and finely sliced

1 tsp BD granulated sugar

¼ tsp BD ground black pepper

½ cup loosely packed fresh basil leaves

Heat 2 Tbsp of oil in a large skillet over high heat. Add the peppers and ½ tsp salt, cook stirring often until the peppers are tender and have started to blacken on the edges, 8-10 minutes.

In a large wide mouth jar (32 oz mason jar works great) combine the vinegar, garlic, sugar and the remaining ½ tsp salt and the black pepper.  Swirl this mixture in the jar to combine.  Transfer the hot peppers to the jar and use tongs to turn them until they are fully coated in the vinegar mixture.  Let the mixture stand for 30 minutes, turning once or twice.  Chop the basil and add it along with the remaining ½ cup of olive oil.  Stir the peppers well and the mixture stand at least 30 more minutes (even better, let the peppers marinate sit in the refrigerator overnight). 

For the Salad:

1 ½ cups BD pearl couscous

1 cup dried BD Navy or Great Northern beans, rinsed and soak for 12 hours. Then cook for 40 minutes or until tender).

½ cup pitted Castelvetrano olives, thinly sliced

1 ½ tsp toasted BD fennel seeds

½ cup BD raisins

1 Tbsp finely chopped fresh basil, more for garnish

1 Tbsp finely chopped fresh flat leaf parsley, more for garnish

BD Himalayan salt and BD ground pepper

Bring a medium pot of salted water to a boil, cook the couscous until just tender (about 8 minutes).  Drain and rinse in cold water.  Allow the couscous to dry completely.  Transfer to a large mixing bowl.

Mix the pepper and vinegar mixture evenly.  Pull out the peppers from the mixture along with the garlic and basil and add to the couscous bowl. Save the remaining oil-vinegar mixture.

Add the beans, olives, raisins and fennel seeds along with ¼ tsp salt.  Toss gently to combine.  Using the saved oil-vinegar mixture add 1 Tbsp at a time to the salad until the salad is dressed and flavorful.  Transfer to a serving bowl and add the chopped fresh herbs.

Store up to 4 days in the refrigerator.

Serves 6

Pasta with Peaches

Peach Pasta

12 oz BD Gluten Free Spaghetti (or regular Pasta)

3 cloves garlic, thinly sliced

1 Tbsp BD EVOO

1 pint grape tomatoes

2lbs peaches, pitted and sliced (around 6 peaches)

½ cup Kalamata olives, halved

½ cup BD Peach Vinegar

1/3 cup fresh basil leaves

¼ tsp BD Himalayan salt

1/8 tsp BD ground pepper

½ tsp BD crushed red pepper

BD chopped almonds (toasted for extra flavor)

Cook the spaghetti according to directions on BDProvisions.com

Drain spaghetti, return to pot and keep warm.

In a 12 inch skillet, cook the garlic in hot olive oil over medium heat for 1 minute.  Add the tomatoes and cook, uncovered, 2 minutes.  Add the peaches and cook until just soft, stirring occasionally, 4 to 5 minutes.  Stir in the olives, basil, ¼ tsp salt, 1/8 tsp pepper, and the crushed red pepper and peach Vinegar.  Heat through.

Add the peach mixture to the cooked spaghetti and toss to combine.  Season to taste with salt and pepper.  Sprinkle with almonds.

Serves 6

Gluten Friendly Rocky Road Cookies in a Bag

Ingredients:

Gluten Free Chocolate Chunk Cookie Mix ((Dark Chocolate Chunks: Granulated cane juice, unsweetened chocolate, cocoa butter, sunflower lecithin, vanilla), rice flour, cane sugar, potato flour, tapioca flour, psyllium, cellulose, baking soda, salt, natural vanilla flavor, Almonds: Dry Roasted Almonds. **Contains: Tree Nuts (almonds). **Manufactured in a facility that uses peanuts and other tree nuts , 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 to add:

1 Stick of Butter

2 Tbsp Water

1 Large Egg

Instructions:

Mix above wet ingredients.  Add the dry ingredients in the bag, keeping the marshmallows separate.

Preheat oven to 300 degrees. Drop 1 TBSP of batter onto cookie sheet and bake for 15-17 Min

Add mini marshmallows on top of cookie. Place under broiler for 1 min or until golden

Natural Brown & Wild Rice

3 TBSP vegetable Oil

1 C Rice

2 Cups Water of broth

Heat Oil in a large sauce pan. Add rice and dry on medium high heat., stirring constantly until lightly browned.  Slowly add the water or broth.  Ring to a boil, and then reduce heat to low. Cover and simmer 35-40 min. Remove from heat, keep covered and allow to steam for 15 minutes. Fluff with a fork and serve.

Yields 2 servings