Runnin’ Wild Cole Slaw

coleslaw web

Ingredients:

  • 4 teaspoons vinegar
  • ¼ cup sugar
  • 1 cup mayonnaise
  • 2 10 oz bags of finely shredded cabbage, chopped to 1/8” thick
  • ½  cup finely chopped carrots
  • 2 teaspoons Runnin Wild Gourmet Steak Seasoning

Procedure:

  1. Whisk vinegar, sugar, and Runnin Wild Steak Seasoning together until sugar is dissolved.
  2. Add mayonnaise and whisk together to mix.
  3. Add cabbage and carrots and mix.
  4. Refrigerate at least 2 hours before serving. Enjoy!

Runnin Wild Creamy Alfredo

ALFREDO PIC

INGREDIENTS:

PROCEDURE:

  1. Melt butter in a medium nonstick saucepan over medium heat. Add cream cheese and Runnin Wild Garlic Butter Seasoning, stirring with wire whisk until smooth.
  2. Add milk and heavy whipping cream, a little at a time, whisking to smooth out lumps. Stir in Parmesan cheese and pepper.
  3. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

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Runnin Wild Cowboy Caviar

cowboy caviar pic

INGREDIENTS:

  • 1/2 cup olive oil
  • 1/3 cup sugar
  • 1/3 cup white wine vinegar
  • 1 teaspoon chili powder
  • 1 teaspoon Runnin Wild Gourmet Peppered Sea Salt Seasoning
  • 1 teaspoon Runnin Wild Gourmet Vegetable Seasoning
  • 1 pound roma tomatoes, seeded and diced
  • 1 (15 ounce) can black-eyed peas, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (11 ounce) can super sweet corn, drained
  • 1 red onion, diced
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 1 cup chopped cilantro (from 1 bunch)

PROCEDURE:

  1. In a large mixing bowl, whisk together the the olive oil, sugar, white wine vinegar, chili powder, Runnin Wild Peppered Sea Salt Seasoning and Runnin Wild Vegetable Seasoning.
  2. Add tomatoes, black-eyed peas, black beans, corn, red onion, and bell peppers. Stir to combine.
  3. Stir in cilantro. Cover and chill at least 1 hour or overnight to blend flavors. Serve chilled or at room temperature. Enjoy!

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Meatless Steaks

grilled cabbage

Ingredients:

PROCEDURE:

  1. Preheat oven to 350 degrees.
  2. Cut the bottom off of the cabbage and set it so that the flat end is on the cutting board; cut into 1-inch thick slices. Arrange slices in a single layer in a large casserole dish.
  3. Drizzle olive oil over the cabbage slices and top with garlic. Season cabbage with Runnin Wild Vegetable Seasoning, salt, and pepper. Cover the dish with aluminum foil.
  4. Bake in preheated oven until the cabbage core is easily pierced with a fork, about 45 minutes. Enjoy!

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Runnin Wild Marinated Veggie Salad

VEGGIE SALAD PIC

INGREDIENTS:

  • 5 cups broccoli florets
  • 2 cucumbers, peeled and sliced
  • 1 onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 3 carrots, peeled and thinly sliced
  • 5 ounces sliced black olives
  • 3/4 cup Parmesan cheese, grated
  • 1 tablespoon minced parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 (8 oz) bottle Italian dressing
  • 12 ounces cherry tomatoes, halved
  •  2 tablespoons Runnin Wild Gourmet Vegetable Seasoning
  • Salt & Pepper to taste

PROCEDURE:

  1. Combine all ingredients except tomatoes in a large bowl.
  2. Add tomatoes, season with salt and pepper, and toss.
  3. Cover and refrigerate overnight, stirring occasionally. Enjoy!

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Sauteed Veggies Gone Wild Medley

 

sauteed veggies pic good

INGREDIENTS:

PROCEDURE:

  1. Toss vegetables together in a medium bowl.
  2. In a medium saute pan, heat the butter, Runnin Wild Vegetable Seasoning, and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high.
  3. Toss the vegetables by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with Runnin Wild Peppered Sea Salt Seasoning.
  4. Transfer the vegetables to a serving bowl and serve immediately. Enjoy!

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