Wildtree
This recipe is very versatile. You will notice I haven't put portions because I make it different every time.
- redskin potatoes
- Wildtree roasted garlic grapeseed oil
- Wildtree rancher steak rub
- Preheat oven to 400
- Dice potatoes.
- Place potatoes in a baking pan and lightly coat and toss with oil.
- Sprinkle with steak rub and toss the potatoes again to make sure they are evenly coated.
- Use as mich or as little spice depending on how much flavor you would like.
- Cover with tinfoil and bake for 30 minutes. (I like mine crispy so I stir them up and then put them back in uncovered to make sure they are crispy.)
Published: Monday, August 31st, 2015
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- 1 head cauliflower, diced
- Garlic grapeseed oil (try Wildtree)
- BBQ dry rub (try Wildtree memphis dry rub)
- BBQ sauce
- tortilla shells
- 1 14 oz. bag coleslaw mix
- 1/2 cup mayo
- 1/2 tsp dijon mustard
- 1 tsp agave nectar
- 2 tsp apple cider vinegar
- 1/2 tsp chiptole lime rub (try Wildtree)
- juice of 1 lime
lime coleslaw:
- Preheat over to 375
- Toss cauliflower in oil and dry rub until well coated and place in a baking sheet.
- Cook for 45 minutes stirring halfway through.
- Mix together all ingredients for lime coleslaw and set aside.
- For taco assembly place cauliflower, BBQ sauce and coleslaw.
Published: Saturday, July 4th, 2015
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