Backyard Blend

Backyard Blend Black Eyed Peas

Place either previously soaked or canned peas in a pot. Add enough vegetable stock to cover the peas with an inch of liquid over the top of the peas. Add Backyard Blend (we made a lot so we used 1 TBS for roughly 8 cups of peas). Optional: add ham or bacon. We froze our smoked ham from Christmas so took this opportunity to use it... thawed, diced, then added. Boil until liquid reduces so that only a small amount is at the bottom of the pot.

Backyard Blend Collard Greens

Devein, chop, and wash the greens. Place in a pot with vegetable stock (we used one container of stock for two bushels of greens). Add crushed cloves of garlic (we used 5) and 1TBS of Backyard Blend. Finally, add a dash of apple cider vinegar. Cover and place in the oven at 350° for about an hour. Optional: add ham or bacon. We used left over smoked then frozen ham from Christmas... thawed then diced.

Backyard Blend Pasta Salad

Enjoy all of those yummy summer flavors in one great dish! Combined your favorite veggies (peas, carrots, olives, cucumbers, tomatoes, and red peppers pictured here) with cooked tortellini pasta, olive oil, white wine vinegar, parmesan cheese, and a hefty pinch of Backyard Blend. Add chicken cooked in white wine and Backyard Blend to turn this side into a main!


Braised red cabbage with Backyard Blend

  Need an easy side? Chop some red cabbage into bite sized pieces. Pace the cabbage in an oven safe pan (we used a non-stick skillet). Add a liquid such as chicken our vegetable stock or lite beer (about a cup - you want the pan to be about half full of liquid with the cabbage packed tight). Top with roughly a tablespoon of Backyard Blend and place in the oven at 400°. Toss the cabbage every 15 minutes or so until the liquid is gone (about an hour and a half). You can even let the cabbage get a little crispy :-)


Backyard Blend Root Vegetable Galette

Follow the recipe for Backyard Blend Galette previously posted but use only root vegetables for the filing. Begin by roasting sliced sweet potato (orange and purple), beets, and parsnips with a little olive oil, white wine vinegar, and 2 TBS of Backyard Blend


Once the initial veggies begin to become tender, add sliced leeks and chopped onions and return to the oven. Remove when all veggies are aldente (they will finish cooking once placed in the pie crust). 


Allow the veggies to cool then arrange in your pre made pie crust with crumbled goat cheese. Finish the crust with brushed egg yolk and another tsp of Backyard Blend. Bake at 400° for 45 minutes or until crust is golden brown.