MAPLE PEPPER
Ⓡ
BRAND SEASONING
EST. 1987
Maple Pepper® Recipes: Let Maple Pepper® inspire your cooking!
Baked Salmon with Maple Pepper® w/Garlic
Ingredients
Salmon fillet of desired size
Olive oil
Lemon
Dill (fresh or dried)
Maple Pepper® w/Garlic
White wine
Directions
Place salmon fillet in a parchment paper lined, non reactive baking dish.
Coat both sides of fillet with olive oil.
Squeeze fresh cut lemon juice on both sides.
With fillet skin side down, generously coat top with Maple Pepper® w/Garlic.
Lightly season with fresh or dried dill, enough to cover fillet.
Pour a small amount of white wine in pan on either side of fillet.
Cover and let fillet marinate for 15 minutes.
Place fillet in 425 degree preheated oven.
Bake salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part.
Remove from oven. Cover tightly with aluminum foil. Allow to rest for 10 minutes. Serve hot with lemon wedges. Any leftover salmon can be mixed with mayonnaise for a delightful salmon spread.
Roasted Vegetables with Maple Pepper® w/Rosemary
Ingredients
Vegetables of your choice. We like to use potato, sweet potato, carrots, parsnip, squash, and beets.
Garlic cloves
Olive oil
Maple Pepper® w/Rosemary
Directions
Chop vegetables into one inch square pieces.
Chop garlic cloves, the exact amount to suit your taste.
Place ingredients on a baking dish or cookie sheet.
Drizzle olive oil over ingredients. Using your hands or spatula, toss so all sides are evenly coated.
Spread out evenly on pan.
Season to your taste, with hearty shakes of Maple Pepper® w/Rosemary.
Roast in 425 degree preheated oven for approximately 45 minutes, stirring once halfway through the roasting process.
Lucy's Minestrone
Ingredients
1 tablespoon olive oil
1 lb ground turkey meat
1 yellow onion, skinned and chopped
2 stalks celery chopped
2 carrots chopped
1 garlic clove minced
1 bunch Italian parsley - fine chop leaves only, about 1/4 cup
1 medium sized zucchini chopped
1 medium sized yellow squash chopped
1 medium sized potato cubed
1 8 oz can cannelini beans, drained
1 8 oz can red kidney beans, drained
1 4 oz can of diced tomatoes
1/4 cup macaroni uncooked
2 tablespoons tomato paste
1 quart chicken broth
2 teaspoons Maple Pepper® w/Garlic
Juice of 1/2 lemon
Directions
Heat olive oil in big quart pan.
Add chopped onion, celery, and garlic.
Saute until onion is soft, stirring occasionally
Add turkey and carrot. Saute for about 3 minutes until turkey is cooked, stirring occasionally.
Add zucchini and squash and cook about 2 minutes.
Add chicken broth and diced tomato. Stir.
Stir in cannellini beans, kidney beans and tomato paste.
Add cubed tomatoes
Add Maple Pepper® w/Garlic
Bring soup to a light bowl then lower heat to a gentle simmer.
Simmer for about 1 hour or until potatoes are soft.
Add macaroni about 15 minutes prior to serving.
Sprinkle with left over parsley flakes and more Maple Pepper® w/Garlic to taste.
Serve with sourdough bread.
Serves 4-6
