Fingerling Potatoes with Cathy’s Ginger Infused Oil and Balsamic Vinegar

fingerling potatoes

1-2 lbs. Farmers Market Fingerling Potatoes
1 teaspoon each Cathy’s Ginger Infused Oil and Balsamic Vinegar
3 fresh garlic cloves, minced
Salt and Pepper to taste

Wash potatoes and heat 2 quarts water to boiling point. Slice potatoes in half and parboil for 10 minutes. Meanwhile, preheat oven to 350°.

Drain potatoes add the remaining ingredients and toss.

Bake for 25-30 minutes or until potatoes are tender.

Enjoy!

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Baked Peaches with Cathy’s Ginger with Chipotle Spice

baked peaches
Ingredients:
Peaches
Brown Sugar
Cathy’s Ginger with Chipotle Spice or Cathy’s Ginger Pumpkin Spice

Preheat oven to 325°.
Split peaches in half and remove the pits.
Place on cookie sheet.
Sprinkle 1/2 teaspoon of Cathy’s Ginger with Chipotle Spice for every two peaches. Sprinkle with equal amounts of brown sugar.
Can also be used with Cathy’s Ginger Pumpkin Spice.
Bake for 10-12 minutes.

Let cool and enjoy!

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Pumpkin Chocolate Chip Muffins with Cathy’s Ginger Pumpkin Spice

chocolate chip muffins

Preheat oven to 375°.

Muffins
4 eggs
2 cups of sugar
1 can of pumpkin
1 1/2 cups of vegetable or canola oil
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups chocolate chips
1 1/2 teaspoon Cathy’s Ginger Pumpkin a Spice

In large bowl beat eggs, sugar, oil and pumpkin until smooth. Combine all dry ingredients in a separate bowl and add to wet mixture until blended.

Fold in chocolate chips and fill cupcake papers 3/4 fill.

Bake for 15-18 minutes or until toothpick comes out clean.

While cupcakes are baking make vanilla frosting.

Frosting
For every cup of powdered sugar add 1/2 teaspoon vanilla extract and 1 tablespoon water.
Adjust to make frosting smooth.

When cupcakes are cool frost tops and sprinkle with more Cathy’s Ginger pumpkin spice.

Makes 36 cupcakes.

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Orzo Pasta with Cathy’s Ginger Infused Grapeseed Oil

orzo pasta

1 lb. Orzo pasta
1/4 c. fresh basil
2 clobes fresh garlic
1-2 tbsp. Cathy’s Ginger Infused Grapeseed Oil
1 tbsp. Parmesan cheese
Kosher salt
Fresh black pepper

Prepare pasta according to package directions.
While pasta is cooking cut up basil, garlic and set aside.
Wash and drain the pasta. Add Cathy’s Ginger infused Grape seed oil, kosher salt and fresh black paper to taste. Add in the Basil and garlic and top with fresh Parmesan cheese.
Mangia!

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Gluten Free Pasta with Cathy’s Ginger Pineapple with Mint

pasta with cathy's ginger spices

Chop a red or yellow pepper and set aside.

Boil you favorite gluten free pasta according to package directions.

After you rinse and drain the pasta add salt to taste, 1-2 tablespoons of extra virgin olive oil and 2 tablespoons of Cathy’s Ginger Pineapple Spice.

Add the chopped peppers, mix well and enjoy! Serve warm or room temperature.

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Cindy’s Brown Rice with Tofu

brown rice tofu
1 cup brown rice or rice of your choice
1 teaspoon olive oil
8 oz firm tofu
Cathy’s Ginger Pumpkin Spice

Cook rice and add olive oil and 1/2 teaspoon Cathy’s Ginger Pumpkin Spice and salt to taste.
Meanwhile, sauté tofu in small amount of oil and sprinkle Ginger Pumpkin Spice on sides of tofu.

Place tofu on top of rice and enjoy!

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Roasted Brussels Sprouts with Cathy’s Ginger Lemon Spice

ginger brussels sprouts
Preheat oven to 350° F.
Wash and dry Brussels sprouts. Cut in half length wise and place on cookie sheet. Spray with vegetable oil and sprinkle with Cathy’s Ginger Lemon Spice.

Roast in oven for 8-10 minutes. Eat while hot or cool to room temperature.

Enjoy!

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