Recipes

Robert Bassman Washington our resident foodie talks with Don of Southern Recipe Small Batch about this product. Listen to the audio below:  

Ingredients 8 oz. brown rice spaghetti, broken in half 2 tablespoons unsalted butter 1 bunch scallions, green parts only, sliced (about 1 cup) 1/2 cup diced red bell pepper 1 1/2 cups Low-FODMAP Chicken Stock* 1/2 cup lactose-free milk Click here for more ingredients and directions

Ingredients  1/2 pound sliced fresh mushrooms 1 clove garlic, minced 1 Tbsp. butter 1 Tbsp. olive oil salt and pepper 1/3 cup dry white wine Click here for more ingredients and directions

Ingredients 1 tablespoon olive oil 1 clove of garlic, peeled, kept whole 1 cup white basmati rice (or long-grain white rice) 1 1/2 cups water 1/2 teaspoon salt Click here for more ingredients and directions

Ingredients 1/4 cup White Rice Flour Blend 1 teaspoon salt 1/2 teaspoon ground black pepper 2 pounds beef stew meat, cubed 2 tablespoons Oven Roasted Garlic Oil or olive oil 1 cup dry red wine (I like to use Shiraz or Cabernet), Click here for more ingredients and directions 

Ingredients   3/4 cup cornstarch or tapioca flour 1/2 cup potato starch 1 tablespoon sugar (or dextrose) 1 1/2 teaspoons xanthan gum Click here for more ingredients and directions

Ingredients  1/4 cup sugar 1 tsp. ground cinnamon 4 apples, peeled and diced 3 eggs 1 cup vegetable oil (I use organic canola oil) Click here for more ingredients and directions

Ingredients 1 cup almond flour 1/4 cup cane sugar or 1/3 cup dextrose 1/2 teaspoon baking soda 1/4 teaspoon salt Click here for more ingredients and directions

Ingredients 4 – 4 oz. boneless, skinless wild-caught salmon fillets 1/4 teaspoon kosher salt (or to taste) 1/4 teaspoon ground pepper 1 Tablespoon unsalted butter or vegan buttery spread Click here for more ingredients and directions

Ingredients 1.5 lb. salmon fillet, skin left on 1 tablespoon Oven Roasted Garlic Oil or extra virgin olive oil Click here for more ingredients and directions