Our Recipes
1 lb (16 ounces) ground pork or beef 2 tsp Cooking with Greens Go To Blend 1 Tbsp minced garlic 8 cups shredded cabbage 1 large carrot shredded or minced 1/2 sweet onion minced 1/4 cup low-sodium ...
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1 to 2 cup crab meat 1/4 cup butter 1/4 cup flour 2 tbsp olive oil 1/2 cup okra, sliced (optional) 1 celery stalk, diced 1/2 onion, diced 1/2 green pepper, diced 1 tomato, diced 1 clove garlic,...
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For the Chicken 4 Chicken Breasts, halved and pounded thin 8 slices of deli ham (or more) 8 slices Swiss Cheese (or more) 1 cup flour 1 Tbsp Cooking with Greens Pink Himalayan Seasoning blend 1 t...
Read more1/2 box Rigatoni or Penne pasta 1 lb Salmon cut into 2" cubes 2 Tbsp olive oil 2.5 Tbsp Cooking with Greens Creole Blend (1 tbsp for the salmon, and 1.5 tbsp goes in the sauce 1/2 Tbsp Cooki...
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6 Chicken Drumsticks 1/2 cup yellow mustard 2 Chopped Green Onions (For garnishing) cooking oil Chicken Lollipop Batter 1/2 Cup Flour 3/4 Cup Cornstarch 1 Tbsp Baking Powder 3/4 Tbs...
Read more3 cups cake Flour sifted 1/2 tsp Baking Soda 1/2 tsp Cooking with Greens Pink Himalayan Sea Salt 1/2 cup Buttermilk 1/2 cup heavy cream 2 Tbsp Lemon Zest 5 ½ tablespoons Fresh Lemon Juice 1 cup ...
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Seared Scallop style potatoes in a cheese sauce
8 or more potatoes 1 1/2 tsp Cooking with Greens Pink Himalayan Sea salt 1 1/2 tsp Cooking with Greens Seasoning Blend 3 tablespoons olive oil 3 slices bacon chopped 3 tablespoons salted butt...
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5 tbsp butter 1 Tbsp olive oil 2 shallots, chopped 1 onion chopped 1 stalk celery chopped 3 cloves garlic, minced 1 cup fresh parsley, chopped 1 (14.5 ounce) cans stewed or diced tomatoes 2 3/4 c...
Read moreSAUCE 2 Tbsp olive oil 1 Tbsp tomato paste 1 onion chopped 1 28oz can (fire roasted) crushed tomatoes 3 cloves minced garlic 3 Tbsp fire roasted peppers in jar 1/2 tbsp Cooking with Greens No Salt...
Read more2 Flounder Fillets cut into 4 1 cup frying oil 1 cup flour 3 Tbsp Corn Meal 3 tbsp Corn starch 1 Tbsp Go To Blend 1 tsp Creole Blend 1 tsp Paprika 2 1/2 tsp Smooth Heat Blend 4 Brioch...
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