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Little Bottles of Natural Goodness 

Broccoli & Cauliflower Chowder

Posted on December 18, 2017 by Bickford Flavors

Ingredients

Directions

  1. In a Dutch oven or soup kettle, saute the peppers, onions, celery & carrots with the lemon and garlic butter flavors in butter until tender.
  2. Add remaining vegetables, chicken bone broth, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 15 minutes, or until the vegetables are tender.
  3. In a separate container, slowly whisk flour with 1/2 cup of coconut milk until smooth; stir into kettle with the remaining cup of coconut milk. Bring soup to a boil; cook and stir for an additional 2 minutes. Mix in the parsley. Immediately before serving, stir in the cheese until melted. Salt & pepper to taste.

Image Credit: Flickr

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Italian Pasta Salad

Posted on July 21, 2017 by Bickford Flavors

Featuring Bickford Garlic Flavor, this bright and delicious pasta salad is a crowd pleaser and can be made in advance to make a gathering that much more enjoyable!

Ingredients

For Dressing:
  • ¾ cup olive oil
  • ¼ cup red wine vinegar
  • 1 TBSP Bickford Garlic Flavor
  • 2 tsp TBSP Italian Seasoning
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 TBSP grated Parmesan cheese (optional)

For Salad:

  • 1 (16 oz) package rotini or penne pasta
  • 1 package grape or cherry tomatoes, halved
  • 1 yellow bell pepper, chopped
  • 1 red onion, chopped
  • 1 large cucumber, cut lengthwise twice then sliced
  • 1 cup broccoli florets
  • 1 cup black olives, pitted and sliced

 

Instructions

  1. Cook pasta according to package instructions
  2. Add all ingredients except dressing to a serving bowl and toss to combine.
  3. Add dressing ingredients to a shaker jar or cruet and mix.
  4. If serving immediately, add dressing and toss to coat. If serving later, add dressing just before serving.

 

Photo by jeffreyw - Mmm... Pasta salad with olives and caper berriesUploaded by Fæ, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=23120515

 

 

 

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