FAVORITE RECIPES
Oven-Roasted Vegetables
Oven-Roasted Vegetables
This oven-roasted vegetable recipe will quickly become a favorite and is a simple one-pan main or side dish!
This recipe calls for readily available veggies, but you can add any vegetables of your choice! Its simple ingredients make it easily fit into specialty diets including: vegetarian, vegan, gluten-free, keto, paleo, Whole-30 etc.
Prep: 10 min | Bake: 30-45 min* | TOTAL: 40-55 min
4 - 6 servings
Ingredients
-
- 2 -3 Golden or Red Potatoes, chopped into large cubes
- 1 Bag (~1 lb) of Brussel Sprouts, halved
- 1 Sweet Potato, chopped into large cubes
- 1 Onion, chopped into large chunks
- 1/2 package of baby carrots (or 2 large carrots, cut into chunks)
- 1 package fresh mushrooms, halved or quartered
- 2-3 TBSP of olive oil
- 1 TBSP Wild Persimmon Herbed Salt No. 1
Instructions
Preheat the oven to 425 degrees F. Line baking pan with parchment paper or foil.
Drizzle approximately 1 tsp olive oil on paper or foil and spread with basting brush or hands.
Add chopped veggies to pan, drizzle remaining oil and Herbed Salt No. 1 onto veggies and toss with hands or spatula.
Roast uncovered for about 20 min, turn veggies with spatula and roast the other side for the remaining 10-20 minutes, or until potatoes become tender. Serve hot. - Enjoy!
*Roasting length will depend on the moisture in your vegetables and how thick they are in the pan. If the pan gets too full, make two pans!
Some veggies should get browned and crisp on the edges, while others will get a little browned where they were touching the pan. Browning the vegetables is a process that caramelizes the natural sugars and brings out a deliciously warm flavor that is accented beautifully by Herbed Salt No. 1!
By Heather Steinke, Wild Persimmon, LLC
Pasta Primavera
Pasta Primavera
Super simple, yet packed with flavor, this one-pot meal is a tasty time-saver! Pasta, cooked al-dente with a reserve of pasta water to help make a creamy sauce, tossed with fresh lightly steamed vegetables and a little lemon. Perfect pairing.
Prep: 15 min | Cook: 15 min | TOTAL: 30 min
6-8 servings
Ingredients
-
- 1 lb spaghetti (or pasta of choice)
- 2 Tbsp of olive oil (plus more for drizzling)
- 4 large cloves of garlic, minced
- 1/2 red Onion, quartered and thinly Sliced
- 6 oz baby Spinach
- 1 lb of asparagus chopped into 1 inch pieces (or broccoli flowerets)
- 1 Cup cherry or Grape tomatoes
- 1/2 Cup Sweet green peas
- 1 Tbsp Wild Persimmon Herbed Salt No. 1
- fresh Parmesan and Fresh Basil for garnish
Instructions
Cook Pasta according to package instructions, draining a couple of minutes early and reserving about 1 Cup pasta water for the sauce.
In the same pasta pot, add olive oil, garlic and onion, sauté on med-high heat for a few minutes.
Add the spinach, asparagus, grape tomatoes and peas, lemon juice and Herbed Salt No. 1 and another small drizzle of olive oil.
Cook for about 5 min, stirring occasionally. Add the pasta and reserved pasta water. Toss with veggies until heated through and sauce starts to thicken. Add more Herbed Salt No. 1 to taste.
Remove from heat and garnish with fresh shredded parmesan cheese and coarsely chopped fresh basil leaves. - Enjoy!
By Heather Steinke, Wild Persimmon, LLC
CREAMY POTATO SOUP
Creamy Potato Soup
This Creamy Potato Soup is thick and cozy, with a flavor nod toward sour cream & chives baked potatoes.
Since it only takes about 30 min to cook, it is perfect for a home-cooked weeknight meal.
Prep: 10 min | Cook: 30 min | TOTAL: 40 min
4 - 6 servings
Ingredients
-
- 2 TBSP of olive oil
- 1 Medium Onion, diced
- 4 Medium Russet Potatoes, cubed (peeled)
- 6 cups Low-Sodium vegetable or chicken Broth
- 1/2 Cup half & Half or Milk (plant-based options like Silk or Califia, work great too.)
- 1 TBSP Wild Persimmon Herbed Salt No. 1
- 1/4 Cup Snipped Chives or sliced green onion (optional)
Instructions
Sauté onions in olive oil on medium-high heat until yellow and soft. Add cubed potatoes and broth, bring to a boil.
Reduce heat and simmer for about 15 min, until potatoes are tender and will smash with a fork against the side of the pot.
Blend the potatoes, onions and broth with an immersion blender (or carefully blend smaller portions of soup in a regular blender, then return to the pot.)
Turn heat to low and stir in Herbed Salt No. 1 and cream or milk.
Add more Herbed Salt No. 1 to taste.
Serve hot topped with chives or green onions and croutons - Enjoy!
By Heather Steinke, Wild Persimmon, LLC
Herbed Salt No. 1 Vinaigrette
Herbed Salt No. 1 Vinaigrette
Fast and easy salad dressing...Killer salad.
Prep: 2 min
4-6 servings
Ingredients
-
- 1 Cup Extra Virgin Olive Oil
- 1/2 Cup Red Wine Vinegar
-
2 TBSP Wild Persimmon - Herbed Salt No. 1
Instructions
Combine ingredients into jar or salad dressing cruet.
Shake to combine and each time before garnishing salad or sandwiches. - Enjoy!
By Heather Steinke, Wild Persimmon, LLC
Seasoned Popcorn
Herbed Salt No. 1 Seasoned Popcorn
Savory, buttery, crunchy, delicious.
Prep: 5 min
4-6 servings
Ingredients
-
- 2/3 cup un-popped popcorn (makes about 8-10 cups, popped)
- 1/4 cup Melted Butter, Vegan Butter or Olive Oil.
- 2 tsp Wild Persimmon - Herbed Salt No. 1
Instructions
Pop popcorn kernels with your preferred method.
With the popcorn in a large bowl, drizzle with melted butter and toss with 1 tsp Herbed Salt No. 1. Add more as needed to taste. - Enjoy!
By Heather Steinke, Wild Persimmon, LLC