Recipes

Kitchen Classics

Tuscan Blend / Steak Florentine
Ingredients:
3 T-bone steak 1 1/2"
1 lemon, halved
3 bell pepper, halved
3 zucchini
3 yellow squash
3 eggplants
1 bunch asparagus
12 Cremini mushrooms
12 green onions
2 garlic cloves, minced
2 tbsp {CWP} Tuscan Blend + more to sprinkle
2 large garlic cloves
2 tsp, 1/4 cup + 2 tbsp olive oil
3 tbsp balsamic vinegar
Directions:
Slice squash, vegetables and eggplant into 1/2" rectangles. Add mushrooms, peppers, asparagus, and green onions to a bowl. Brush vegetables with 1/4 cup of oil. Sprinkle with Tuscan Blend. Working in batches, grill the vegetables until tender and lightly charred. 8 minutes for peppers, 7 minutes for squash, zucchini, eggplant and mushrooms. 4 minutes for asparagus and green onions. Arrange vegetables on a platter.
Meanwhile, whisk the remaining 2 tbsp of oil, balsamic vinegar and Tuscan Blend to drizzle on top. Rub the garlic cloves over the meat, Sprinkle steaks with Tuscan Blend. Rest for 1 hour in refrigerator. Remove and rest 20 minutes in room temperature. Grill steaks, turning once for 7 minutes each side. Slice the meat into 1" slices. Transfer to a platter, squeeze lemon over steaks, drizzle with oil and serve immediately with grilled vegetables.

Herbs De Provence / Roasted Asparagus
Ingredients:
1 bunch fresh asparagus spears, trimmed
2 tbsp olive oil
2 tbsp {CWP} Herbs De Provence
Directions:
Preheat oven to 400F. Line a baking sheet with aluminum foil, toss asparagus with oil and herbs de Provence, spread onto the baking sheet in a single layer.  Roast until tender and lightly browned, slight dimpling on skin, about 12 minutes.  

Moroccan Blend / Grilled Chicken
Ingredients:
1/2 cup extra virgin olive oil
1/4 cup scallion, chopped
4 boneless chicken breasts
Directions:
Combine oil, {CWP} Moroccan Blend and scallion in a food processor, process until smooth.  Rub mixture on chicken and let stand 30 minutes.  Preheat grill to medium heat, grill breast 5 - 7 minutes on each side or until done.

Mediterranean Blend / Plank Grilled Miso Salmon
Ingredients:
1 1/2 lbs salmon filet, skinned
1 tbsp maple syrup
1/4 cup Miso
1/2 tsp lemon zest
2 tsp sesame seed
4 scallions, trimmed
1 tbsp Sake
1/4 cup mayonnaise
1/4 tsp pepper, freshly ground
1 tbsp {CWP} Mediterranean Blend
Directions:
Heat sake and maple syrup in a small sauce pan over medium heat until warm, remove and whisk in Miso until smooth.  Let cool for 1 minute, whisk in mayonnaise, seasonings and lemon zest.  Set up grill for indirect grilling to medium high heat.  Place the plank smooth side down directly over the flame and grill until the bottom is charred and smoky, 2 - 4 minutes.  Set aside to cool.
Place scallions on the charred side of the plank, leave a little space in-between.  Place the salmon on the scallions and season with pepper.  Spread the glaze on top and sprinkle with sesame seeds.  Grill the fish on the plank over indirect heat until the glaze is bubbling and brown and the fish is cooked through, 15 - 20 minutes.

Americana Collection

Antebellum Blend / Deluxe Creamy Mashed Potatoes
Ingredients:
5 large potatoes
3 oz cream cheese, softened
1/2 cup sour cream
1/4 cup {CWP} Antebellum Blend
1 tbsp butter
Directions:
Peel and cube potatoes, place in saucepan, cover with water, cook over medium heat until tender, drain water.  Mash potatoes until smooth, stir in cream cheese, sour cream and {CWP} Antebellum Blend.  
Spoon into a greased 1 1/2 qt baking dish, dot with butter, cover and bake at 350F for 40 minutes.  Yield 6 servings.

Salt 'N Peppah Blend / Two Times Baked Sweet Potatoes
Ingredients:
4 medium sweet potatoes
1/4 cup {CWP} Salt 'N Peppah Blend + sprinkles
1/2 cup cheese medley; jack cheese, Regiano, and Jarlsberbg
1/2 stick butter
vegetable oil
Directions:
Preheat oven to 375F.  Lightly scrub clean potatoes, place on roasting tray and bake until tender, approximately 1 hour 15 minutes.  Remove from oven, allow to cool slightly before cutting off the top third, lengthwise.  Scoop out the flesh to 1/4" thick, reserve bases. Add potato flesh and {CWP} Salt 'N Peppah blend to a food processor and process to a puree. 
Drizzle roasting tray with oil, set potato skins upright on tray and fill with mixture.  Lightly sprinkle {CWP} Salt 'N Peppah Blend on top, add cheese medley, bake 10 minutes, broil for 1 minute to flash heat the top.  Yield 4 servings. Optional additional = crumbled bacon.

Mariachi Blend / Steak Fajitas
Ingredients:
1 tbsp vegetable oil
1 lg yellow onion, quartered
corn tortillas
1 lb flank steak
3 bell peppers, various color, stripped
{CWP} Mariachi Blend
Marinade:
Juice of lime
2 garlic cloves, minced
1/2 jalapeno, finely chopped
1/4 cup fresh cilantro, chopped
2 tbsp olive oil
1/2 {CWP} Mariachi Blend
Directions:
Mix marinade ingredients, coat the steak and let sit for an hour.  Wipe marinade off meat, sprinkle with {CWP} Mariachi Blend.  Sear meat in a oiled, heated cast iron pan for 3 minutes on each side. Remove and let sit, tented with foil for 5 minutes.
Add more oil to the pan, add onions and bell peppers. Sear for 1 minute, stir each minutes up to six minutes.  Slice the meat at an angle, layer meat, onions, and peppers on tortilla.  Serve immediately.  Yield 6 servings.

Fine Wine Blend / Swordfish
Ingredients:
4 1" fillets
1 tbsp olive oil
1/2 tsp lemon peel, grated
2 tbsp {CWP} Fine Wine Blend + more to sprinkle
Directions:
Preheat oven to 400F.  Mash butter, lemon and {CWP} Fine Wine Blend in small bowl.  Heat oil cast iron skillet, sprinkle swordfish with {CWP} Fine Wine Blend and place in skillet, cook until brown (about 3 minutes).  Turn swordfish over and transfer to the oven, roast for 10 minutes, until cooked through.  Transfer fish to plates, add seasoned butter to cast iron skillet, cook over medium heat, scraping up browned bits, pour butter sauce over swordfish and serve immediately.  Yield 4 servings.

Fall Blend / Apple Crumble (seasonal spice blend)
Ingredients:
4 large golden delicious apples
1/4 cup sugar
2 tbsp all-purpose flour
1 lemon, juiced
1/2 tsp {CWP} Fall Blend
Topping:
1/2 cup pecans, chopped
1 cup all-purpose flour
1/2 cup brown sugar
8 tbsp cold butter
1/2 cup walnuts, chopped
1 1/4 cup rolled oats
1 tbsp {CWP} Fall Blend
Vanilla Ice Cream
Directions:
Preheat oven to 350F and place rack in the center of the oven.  Peel, core, and slice apples into 1/4" chunks.  Toss apples with sugar, lemon juice, flour and {CWP} Fall Blend.  Pour apples into a lightly greased 9X13" baking dish, spread into an even layer, set aside.  
In a large bowl, mix nuts, oats and {CWP} Fall Blend for topping.  Using a pastry cutter gently work in cold butter.  Top apples evenly with mixture and bake until apples are bubble and topping is golden brown (about 45 minutes).  Serve warm with vanilla ice cream.  

Holiday Blend / Roasted Leg of Lamb
Ingredients:
1 bone-in Leg of Lamb, trimmed
1/4 cup {CWP} Holiday Blend
1 cup chicken broth
2 tbsp Dijon mustard
2 tbsp olive oil
For Gravy:
2/3 cups red wine
2 tbsp all-purpose flour
1 1/2 cups chicken broth
Directions:
Make 1" incisions long X 1/2" deep all over the leg.  Stir together {CWP} Holiday Blend, mustard and oil in a small bowl until a wet paste forms, spread evenly over lamb, working into incisions.  Let lamb sit at room temp for 30 minutes.  Preheat oven to 425F.  
Transfer lamb, fat side up to a large roasting pan fitted with a rack, add broth.  Roast lamb for 20 minutes, reduce temp to 325F and roast until a thermometer inserted into thicken part of flesh near bone reaches 130F (about 55 minutes).  Increase temp to broil, broil until surface sizzles and becomes crisp.  Transfer to a platter, rest 20 minutes before carving. Yield 6 servings.

Anthem Blend / All-American Chili Dog
Ingredients:
1 tsp olive oil
1 lb ground beef
1 cup ketchup
1 cup white vinegar
3/4 tsp Worcestershire sauce
1/2 cup onion, chopped
1/4 cup sugar
1/4 cup mustard
1 pkg hot dogs & buns
1 tbsp {CWP} Anthem Blend + more for topping
Directions:
Heat olive oil in cast iron skillet over medium heat, add ground beef, cook, drain fat.  Add in onion, cook 5 minutes until softened.  Add in ketchup, sugar, vinegar, mustard, Worcestershire sauce and {CWP} Anthem Blend, simmer, stirring often until chili is thick (about 10 minutes).  Cook hot dogs using favorite method, on a skillet or grill, place dog in bun, spoon over chili on top, sprinkle {CWP} Anthem Blend on top to taste.  Yield 8 servings.