Zippy Roasted Potatoes

4-6 medium Russet Potatoes, cut in wedges.
1/3 cup of olive oil or vegetable oil
1/2 tsp of VE BBQ Seasoning
1/2 tsp of VE Oven roast
VE Sea Salt, to taste

1. Soak potatoes wedges (peeled or not peeled, your choice) in ice cold water for 5 minutes. Drain well. Place in large bowl.
2. Mix together oil, VE BBQ Seasoning, and VE Oven roast. Pour over potatoes and mix well.
3. Place potatoes in single layer on baking sheet and bake at 400 degrees for 20-25 minutes.
4. Remove from oven when done and add VE Sea Salt.

Hungarian Goulash

6 servings

2 lbs round steaks, cut into 1/2 inch cubes
1 cup chopped onions
1 clove garlic
1 Tbsp flour
1 tsp VE Sea Salt
1/2 tsp VE Pepper
1 Tbsp VE Mild Smoked Spanish Paprika
1/4 tsp dried thyme
1 bay leaf
1 (12 ounce) can tomatoes
1 cup sour cream (light sour cream is fine)
1 package wide egg noodles

1. Put steak cubes, onion, garlic in crock pot.
2. Stir in flour, salt, pepper, Paprika and thyme together. Add to crock pot and stir to coat steak cubes.
3. Add tomatoes. Stir well.
4. Cover and cook on low 8-10 hours.
5. 3o minutes before serving add sour cream.
6. Serve over cooked noodles.

Vietnamese Beef Stew (Bo' Kho) Recipe

4 servings

2 lbs boneless beef chuck, cut into 1.5 inch cube (weigh after trimming)
1 stalk lemongrass, cut into 2 inch pieces and bruised
3 Tbsp fish sauce
1 1/2 tsp VE Chinese Five Spice
1 1/2 tsp brown sugar
2 1/2 Tbsp minced ginger
1 bay leaf
3 Tbsp vegetable oil
1 medium onion, chopped
2 cups chopped fresh tomatoes or 1 (14 ounce) can crushed tomatoes
1/2 tsp VE Sea Salt
1 lb carrots, peeled, cut into 1 inch chunks
2 VE Star Anise
3 cups water
Thai basil (optional)
cilantro (optional)

1. Mix first 6 ingredients together and allow meat to marinate for 30 minutes.
2. Heat oil in large pot over high heat. Add beef mixture; sear the beef quickly then remove. Set aside and remove lemongrass and bay leaf saving them for later use.
3. Reduce heat to medium, cook onions till translucent for about 5 minutes. Stir in tomatoes; cover and cook for about 15 minutes, stirring occasionally.
4. Return the beef, lemongrass, bay leaf and star anise to the pot; cook uncovered for 5 minutes then add water if sauce is too thick.
5. Bring to a boil then reduce heat and allow to simmer for 1 hour and 15 minutes.
6. Add carrots and continue to simmer for another 45 minutes, or until beef and carrots are tender.
7. Remove bay leaf, lemongrass and VE Star Anise. To each serving dish add a little cilantro and Thai basil.
8. Serve with steamed rice.

Note: You can get Thai Basil at Asian stores or natural food stores

Rustico Chicken Cacciatore

8 whole chicken legs
VE Sea Salt, to taste
VE Pepper, to taste
2 Tbsp olive oil
1 - 28 oz (796 ml ) can diced tomatoes
1 - 28 oz (796 ml ) can crushed tomatoes
2 Tbsp VE Rustico Sauce Mix
1/2 cup olives (optional) or 1 cup artichoke heart quarters (optional)

1. Season chicken with salt and pepper.
2. In frying pan, brown chicken pieces in oil.
3. Add tomatoes, VE Rustico Sauce Mix, and olives (or artichokes). Simmer in tomato sauce for 25 minutes. Serve with Pasta.

Skor Bars

1 cup Butter
1 cup Brown Sugar
soda crackers
1 1⁄2 cups (375ml) VE Milk or Dark Belgian Chocolate

1. Preheat oven to 300º
2. Line a cookie sheet with parchment paper.
3. Cover sheet with crackers in single layer. Set aside.
4. In small saucepan melt butter. Add sugar and bring to a low boil. Stir constantly for 5 minutes. Remove from heat and pour over crackers.
5. Bake for 10 minutes.
6. Remove from oven and allow to cool for 10 minutes. Sprinkle VE Belgian Chocolate over top, gently spreading the melting chips into an even layer.

Fusilli with Creamy Tomato and Meat Sauce

Serves 4

12 oz. ground beef
1 lg. onion, chopped
2 cloves garlic, minced
2- 14 oz. diced Italian style tomatoes
1 tsp VE PASTA SEASONING
1/2 tsp sugar
1/4 tsp salt
1/8 tsp pepper
1/2 cup whipping cream
2 Tbsp fresh parsley
8 oz. dried fusilli, (Prepare while sauce is cooking)

Sauce:
1. Over medium high heat cook beef, onion and garlic in large saucepan. When meat is browned remove from heat and drain fat. Return meat to saucepan.
2. Stir in Tomatoes, VE Pasta Seasoning, sugar, salt and pepper. Bring to a boil then reducer heat and allow to simmer, uncovered, for 40 minutes, stirring occasionally during cooking time.
3. Add cream to tomato sauce a little at a time; stirring after each addition. Cook until heated then remove from heat. Add parsley.
4. Spoon sauce on top of cooked fusilli.

Thai Seasoned Bread

Olive oil
VE Thai Seasoning
French Bread, sliced

1. Mix olive oil and VE Thai Seasoning together.
2. Place sliced French Bread on baking sheet and spread seasoned olive oil on top.
3. Place under broiler in oven and cool until golden brown.

Lemon Foccacia Chicken

by Kari Spooner

1 Tbsp VE Foccacia Bread Spice, crushed in the palm of your hand
1 Tbsp olive oil
2 teaspoons grated lemon peel
juice of one lemon
3 - 4 boneless, skinless chicken breasts, halved

1. Mix together VE Foccacia Bread Spice, olive oil, lemon peel and lemon juice in a zip lok bag.
2. Add chicken; squish bag to coat chicken. Allow to marinate for 2 hours.
3. Grill on barbecue or bake on wire rack, until juices from chicken run clear. Baste occassionally during cooking with reserved marinade.

Jamaican Jerk Chicken Pizza with Fruit Salsa

by Sharon Statham

Makes 6 servings

1 Tbs Olive Oil
2 skinless, boneless chicken breasts, cut into thin strips
1 Tbsp VE Jamaican Jerk Seasoning
1 cup sliced mushrooms preferably shitake
1/2 cup sliced onion
1/3 cup tomato sauce
1/3 cup crushed pineapple
1 Tbsp VE Fruit Salsa Mix
1 large pizza round, homemade or bought
1/2 cup Mozzarella cheese, shredded
1/2 cup Provolone or smoked mozzarella, shredded

1. Place Olive oil in frying pan and heat on medium high. Add Chicken and VE Jamaican
2. Seasoning and fry until chicken is no longer pink. Set aside in a dish.
3. Add mushrooms and onions to frying pan and sauté for a minute. Set aside.
4. Mix together Tomato Sauce, Pineapple and VE Fruit Salsa Mix. Spread on top of pizza crust.
5. Top with chicken, mushrooms and cheeses.
6. Bake at 450 F for 12-14 minutes, until crust is golden brown.

Quick Chicken Cacciatore

Serves 4

2 cups (500 ml) sliced mushrooms, divided
1 - 28 oz can diced tomatoes
1 Tbsp VE Balsamic Vinegar
1 Tbsp VE Verde Vinaigrette
4 chicken legs, bone in, skin removed
1 or 2 green peppers, coarsely chopped

1. Over medium high heat combine 1 cup of the sliced mushrooms, tomatoes, VE Balsamic Vinegar and VE Verde Vinaigrette in a large pot. Bring to a boil then reduce heat and allow to simmer for 10 minutes.
2. Add chicken to sauce and continue to cook for 30 minutes more.
3. Add green peppers and remaining mushrooms. Cook for 10 minutes more.
4. Serve over pasta or rice.

Spiced Pumpkin Dip

Yields: 20 servings

1 (8 ounce) package cream cheese, softened
2 cups icing sugar
1 (15 ounce) can pumpkin puree
1 Tbsp VE Pumpkin Pie Spice
1 tsp Pure Orange Extract
1/2 teaspoon VE Ground Ginger
gingersnap cookies

1. In food processor blend together cream cheese and icing sugar until smooth.
2. Add pumpkin, VE Pumpkin Pie Spice, Orange extract, and VE Ground Ginger and blend again, until completely mixed.
3. Place in refrigerator for at least 30 minutes. Serve with Gingersnap cookies.