Herb and Garlic Biscuits

3 cups flour
6 tsp Baking powder
2 Tbsp sugar
1 tsp VE Chili Garlic Sea Salt
2 Tbsp VE Herb and Garlic dip mix (or VE Cheese Chives and Bacon Dip Mix)
1/2 cup butter
1 1/2 c milk

1. Combine first 5 ingredients together.
2. Use a pastry blender to cut in butter until mixture resembles coarse crumbs.
3. Stir in milk and mix; when a soft ball forms knead a few time to combine all ingredients BUT don’t overwork as the biscuits will become tough.
4. Roll out dough out on a lightly floured srface into a rectangle and cut with a floured cutter.
5. Place on lightly greased baking sheet and bake at 400 F for about 10-15 minutes or until golden brown.

Marinated Grilled Chicken

1/4 cup of Olive Oil
2 tsp VE Herb and Garlic Dip Mix
2 tsp VE Pesto Herb Mix
2 tsp VE Louisiana Hot and Spicy Dip Mix
2 chicken breasts

1. Place first four ingredients in zip lok bag and squish mix to mix ingredients together.
2. Add chicken. Zip closed and squish bag to coat the chicken with marinade.
3. Place in frige and let marinade for at least 15 minutes.
4. Grill until juices run clear, turning once during cooking.

Super Simple Pasta Salad

Even kids will eat this one!
Colored rotini pasta
1 stalk chopped celery
1/2 pepper chopped (Red or Green)
1 green onion chopped
1/2 cup mayonnaise
1/4 cup fresh Parmesan cheese
1 tsp VE Pasta Seasoning
1 tsp VE Herb and garlic
1 tsp VE 3 Onion Mix

1. Cook Pasta according to instructions on box.
2. Mix together remaining ingredients and mix into cooked pasta.

Garlic Mashed Potatoes

2 lbs potatoes, peeled and quartered
1-1/3 cup milk
1 Tbsp VE Classic Vinaigrette (or VE Herb and Garlic Dip Mix)
2 Tbsp olive oil
2 Tbsp margarine
VE Sea Salt, to taste

1.Boil potatoes until tender. Drain and set aside.
2. Mix together milk and VE Classic Vinaigrette (or VE Herb & Garlic Dip Mix) and heat in a small saucepan. Add olive oil and margarine to milk mixture.
3. Add milk mixture to potatoes and mash together until smooth. Season with VE Sea Salt.

Spaghetti Carbonara

A VE Quickie Meal

6 quarts boiling water
2 tsp salt
1 lb dry pasta, spaghetti or fettuccine

Sauce
2 Tbsp butter
3 Tbsp flour
3 cups liquid (milk, cream, vegetable or chicken broth)
3 - 4 Tbsp VE Cheese, Chives and Bacon
1 Tbsp VE Herb and Garlic Dip Mix

1. Add pasta to salted boiling water and cook 8 to 10 minutes. Drain when cooked.
2. Meanwhile make the sauce. Melt butter, add flour to make a roux. Slowing add liquid, of choice, stirring constantly. Add VE seasonings and bring to a boil. Remove from heat and season with salt and pepper, to taste. Pour over cooked pasta and toss. Serve immediately.

Cajun Skillet Beans

Serves 4 to 6
2 Tbsp vegetable oil
1 medium onion, diced
2 green or red peppers, diced
3 stalks celery, sliced
2 tsp VE Herb & Garlic Dip Mix
1 Tbsp VE Cajun Seasoning
1- 28oz can diced tomatoes
1 Tbsp honey (or molasses)
1 Tbsp VE Herb Mustard
2 cans of white kidney or lima beans
VE Sea Salt & VE Pepper to taste
Green onions, sliced (optional)
Cheddar cheese, grated (optional)

1. Heat oil in a large pot, over med-high.
2. Add onions, peppers, celery, VE Herb & Garlic Dip Mix and VE Cajun Seasoning. Sauté for 5 minutes or until onions are golden.
3. Add tomatoes, honey, VE Herb Mustard and allow to simmer for 5 minutes.
4. Add beans and heat through. Garnish with sliced green onions and cheddar cheese if you wish. Serve.

African Vegetables

by Jacqueline McGrath
Yield: 6 cups
1 tsp VE Cumin seasoning
1 1/2 tsp VE Herb & Garlic Dip Mix
1 small onion
1 large eggplant (cut into ½ inch pieces)
1 small red pepper (cut into 1 inch pieces)
1 small zucchini (cut into ½ inch pieces)
2 large tomatoes (cut into ½ inch pieces)
1 ½ Tbsp VE HARISSA sauce, made per jar
1-2 Tbsp VE Balsamic Vinegar
¾ cup crumbled Feta

Lightly grease frying pan with oil. To frying pan add first 6 ingredients toss to mix. Cook over medium heat, stirring occasionally, for about 10 minutes.
Stir in tomatoes and VE Harissa Sauce, cooking uncovered for 2 more minutes.
Stir in balsamic vinegar then remove from heat. (You may add extra VE Harissa if you like your food spicy)
Serve over rice garnished with Feta cheese.

Optional: You can use this for a wrap filling that may be eaten hot or cold.

Simple Pasta Salad

Colored rotini pasta
1/2 pepper chopped (use red or yellow for added color)
1 stalk chopped celery
1 green onion chopped

Dressing:
1/2 cup mayonnaise
1 teaspoon VE Herb and garlic
1/4 cup fresh parmesan cheese
1 teaspoon VE 3 onion mix
1 teaspoon VE Pasta seasoning

1. Combine pasta, pepper, celery and onion. Set aside.
2. Combine ingredients for dressing. Add to pasta mixture; toss to combine. Chill before serving.

Thai Eggplant Dip

by Dana Kayal
1 lg eggplant (1.5 lbs)
2 Tbsp Soy Sauce
2 Tbsp Brown Sugar
1 tsp VE Thai
1 tsp VE Ginger
1/8 tsp Harissa (optional - use only if you like it hot)
1 tsp rice vinegar
1 Tbsp Water
1 Tbsp Veg Oil
4 cloves garlic, crushed
4 green onions, chopped
1 tsp sesame oil

1. Pierce eggplant and bake at 425 F for 45-60 mins. Remove from oven and allow to cool. Peel and then chop into fine pieces.
2. Mix together soy, sugar, thai, ginger (harissa), vinegar and water in small bowl. Set aside.
3. over medium heat add oil to frying pan. When oil is heated add garlic and 1/2 of green onions stir fry for 1-2 minutes.
4. Add soy mixture to garlic-onion mixture. Bring to a boil. Add eggplant other 1/2 ofgreen onions. Heat through.
5, Remove from heat and stir in sesame oil. Allow to cool before serving. You wish to refrigerate this before using. This dip goes great with sesame crackers.

Pepper Jelly Wings

1/2 cup VE Pepper Jelly
1/4 cup orange juice
2 Tbsp grated orange rind
1/4 cup vegetable oil
1 1/2 tsp Tabasco sauce
1 1/2 tsp soya sauce
1 1/2 Tbsp VE Herb & Garlic
Chicken wings

1. Combine first 7 ingredients together.
2. Trim and separate chicken wings.
3. Add to VE Pepper Jelly mixture and allow to marinate for 2-4 hours in refrigerator.
4. Remove wings from marinade and reserve marinade for basting.
5. Place on broiling pan and bake at 350 for 45 minutes. Be sure to baste frequently. Serve hot.

Cajun Skillet Beans

Serves: 4 to 6

2 Tbsp (30ml) vegetable oil
1- 28oz can diced tomatoes
1 Medium Onion, diced
1 Tbsp Honey or Molasses
3 stalks Celery, sliced
1 Tbsp VE Herb Mustard
2 green or red peppers, diced
2 cans of white kidney or lima beans
2 tsp (10ml) VE Herb & Garlic Dip Mix
VE Sea Salt & VE Pepper to taste
1 Tbsp VE Cajun Seasoning

1. Put vegetable oil in a heavy saucepan and heat over medium-high heat. Add diced onions, peppers, celery and VE Herb & Garlic Dip Mix and saute for 5 minutes or until onions are golden.
2. Add tomatoes, honey (or molasses), VE Herb Mustard and continue to simmer for 5 minutes.
3. Add beans, heat through and serve.
4. Sprinkle with sliced green onions and cheddar cheese if you wish.

Optional garnish: sliced green onions and grated cheddar cheese