Veggie Season's Recipes

 Serving Size: 2 Ingredients 2 (9-ounce) packages fresh cheese tortellini 2 pints cherry tomatoes (about 4 cups), halved 1/3 cup store bought basil pesto Topping Fresh basil for garnish 1 tablespoon crushed red pepper ½ teaspoon Spicy Herb Veggie Season’s Recipe Steps Bring a large pot of salted water to a boil and cook the tortellini according to package instructions. Drain and run briefly under cool water to cool the tortellini down. Drain well. Place the cooked tortellini, tomatoes, and pesto in a large bowl and toss to combine. Add the fresh basil, crushed red pepper and Spicy Herb Veggie...

Serving Size: 2 Ingredients Marinade 1/4 cup soy sauce 1/4 cup pineapple juice 1/3 cup ketchup 1/3 cup brown sugar 2 tbsp. olive oil 2 tbsp. rice vinegar 1 tbsp. minced ginger 4 tsp. minced garlic 1/2 tsp. sesame oil 1 tsp Veggie Season’s Spicy Herb Kebabs 2 lb boneless, skinless chicken breast, chopped into 1-1/2-inch cubes 3 cups cubed pineapple 2 large green peppers, diced into 1-1/2-inch pieces 1 red onion, diced into 1-1/2-inch pieces Recipe Steps Mix soy sauce, pineapple juice, ketchup, brown sugar, olive oil, rice vinegar, ginger, garlic, and sesame oil in a medium bowl. Place...

Ingredients: 8 Russet potatoes (small to medium size) 1/2 cup of bacon bits 2 teaspoons Kosher salt 1 Tablespoon butter, optional 2 cups cheddar cheese, shredded 2 green onions, diced 1/2 cup sour cream 1 tablespoon of Sharp Cheddar Veggie Season’s   Scrub the potatoes clean and pat completely dry. Preheat oven to 400°. Pierce each potato twice with a fork and place on a lightly greased baking sheet. Bake for 1 hour. Slice each cooked potato in half and use a paring knife to cut a rim around the edge. Use a spoon to scoop out the middle, leaving...