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Ingredients

• ✓ seasoning blend
• carrot
• parsnip
• beet
• onion
• sweet potato
• olive oil
• salt
• black pepper
• yogurt
• lemon zest
• lemon juice
• herb
• salt
• black pepper

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C). Add root vegetables to a large bowl and toss with oil, seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
2. 2 Working in batches as needed, spread out sticks in the air-fryer basket.
3. 3 Air-fry, turning or stirring halfway through, until sticks are tender and golden, about 18 minutes.
4. 4 Stir together yogurt, citrus zest, citrus juice, herbs, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl for the dip. Serve dip with veggie sticks.

By dinehaus

Ingredients

• ✓ seasoning blend
• water
• egg noodle
• salt
• bacon
• butter
• garlic
• cabbage
• onion

Instructions

1. 1 Combine water, noodles, and salt in a multi-functional pressure cooker (such as Instant Pot). Push noodles down with a spoon. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions for 6 minutes. Unlock and remove the lid. Set noodles aside.
3. 3 Set the Instant Pot to Saute function. Saute bacon on Medium until browned and crisp, 5 to 7 minutes. Do not drain grease. Add butter and stir until melted. Stir in garlic. Stir in cabbage and onion. Close and lock the lid.
4. 4 Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in egg noodles and seasoning blend.

By Jessica Cooper

Ingredients

• ✓ seasoning blend
• butter bean
• olive oil
• salt
• black pepper
• garlic powder

Instructions

1. 1 Stir together butter beans, olive oil, salt, pepper, and garlic powder in a bowl until combined. Spread out in the air fryer basket
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C).
3. 3 Air fry until golden and crispy, tossing halfway through, for 12 to 15 minutes.
4. 4 Sprinkle with additional seasonings to taste if you like. Store in an air-tight container for 3 to 5 days.

By Annie Campbell

Ingredients

• ✓ seasoning blend
• olive oil
• kielbasa sausage
• onion
• garlic
• vegetable broth
• tomato
• carrot
• tomato sauce
• water
• bow-tie pasta

Instructions

1. 1 Heat oil in a large pot over medium heat. Cook and stir sausage, onion, and garlic in hot oil until onion is slightly softened and browned, about 10 minutes.
2. 2 Stir vegetable broth, stewed tomatoes, carrots, tomato sauce, water, and seasoning blend into sausage mixture; bring to a boil, reduce heat to low, and simmer for 30 minutes. Add bow-tie pasta and continue simmering until pasta is cooked through yet firm to the bite, about 12 minutes.

By ltlchkn2

Ingredients

• ✓ seasoning blend
• olive oil
• onion
• pea
• kohlrabi
• dill
• water

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add onion and cook until wilted, about 3 minutes. Add peas and kohlrabi; stir to combine. Add dill and seasoning blend; stir to combine.
2. 2 Add water to cover vegetables and bring to a boil. Reduce heat and cover halfway with a lid. Cook until peas and kohlrabi are soft, about 20 minutes more. Cool to room temperature before serving.

By Laka kuharica - Easy Cook

Ingredients

• ✓ seasoning blend
• chicken breast
• farfalle pasta
• shrimp
• black olive
• cherry tomato
• carrot
• cucumber
• balsamic vinegar
• feta cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the chicken in a baking dish, and roast 25 minutes in the preheated oven, or until juices run clear. Remove from heat, cool, and cut into bite-size pieces.
3. 3 Bring a large pot of lightly salted water to a boil. Add farfalle pasta, cook 8 to 10 minutes, until al dente, and drain. Cool to room temperature.
4. 4 In a large bowl, mix the chicken, pasta, shrimp, olives, tomatoes, carrots, and cucumber. Toss with balsamic vinegar and feta cheese, and season with salt-free seasoning blend.

By ColleenMarie13

Ingredients

• ✓ seasoning blend
• conch
• lemon juice
• tomato
• onion
• green bell pepper
• cucumber
• seasoned salt
• tomato juice
• lime juice
• vinegar
• hot sauce

Instructions

1. 1 Tenderize conch with a meat mallet. Cut into bite-sized chunks; transfer to a glass bowl. Add 1 cup lemon juice; cover bowl with plastic wrap. Soak conch in the refrigerator for at least 2 hours, preferably overnight.
2. 2 Drain off and discard lemon juice. Transfer conch to another bowl. Add tomatoes, onion, bell pepper, cucumber, seasoning blend, and seasoned salt; mix thoroughly.
3. 3 Transfer conch mixture to a container. Add tomato juice, remaining 1/4 cup lemon juice, and lime juice; mix well. Stir in vinegar and hot sauce. Cover and refrigerate until flavors combine, about 1 hour. Serve cold.

By Carl B

Ingredients

• ✓ seasoning blend
• olive oil
• onion
• carrot
• celery
• garlic
• yellow split pea
• green split pea
• chicken broth
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a Dutch oven over medium heat. Add onion, carrot, celery, and garlic; cook and stir until onion is translucent, 5 to 7 minutes.
3. 3 Stir in broth, split peas, and seasoning blend; cover and bring to a boil. Reduce heat to low and simmer, stirring frequently, until split peas are tender, about 2 ½ hours.
4. 4 Puree the soup with an immersion blender and serve.

By DOGLOVER

Ingredients

• ✓ seasoning blend
• ground beef
• veal
• bread crumb
• onion
• egg
• soda water
• garlic
• baking soda
• paprika
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Combine beef, veal, bread crumbs, onion, egg, soda water, seasoning blend, garlic, baking soda, paprika, red pepper flakes, salt, and pepper in a large bowl. Mix well. Shape into small sausages and place on the prepared baking sheet.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate. Grill sausages until browned, about 5 minutes per side.

By Mandyjya

Ingredients

• ✓ seasoning blend
• water
• egg yolk
• puff pastry
• cheddar cheese
• water
• beef bouillon cube
• pepper
• salt
• worcestershire sauce
• parsley
• thyme
• bay leaf
• baking potato
• carrot
• garlic
• celery
• green bell pepper
• onion
• ground pork
• ground beef
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch dish with cooking spray.
2. 2 Heat a large nonstick skillet over medium-high heat and stir in ground beef and ground pork. Cook and stir until meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in onion, bell pepper, and celery. Cover and reduce heat to medium; cook, stirring frequently, until vegetables have softened and onion is translucent, about 5 minutes.
3. 3 Make a well in the center of the skillet and place minced garlic directly on the bottom of the pan. Cook for 30 to 60 seconds or until fragrant; blend garlic into meat mixture. Add carrot, potato, bay leaf, thyme, parsley, Worcestershire sauce, seasoning blend, and salt and pepper.
4. 4 Dissolve bouillon cubes in hot water in a bowl, and pour it into meat mixture; mix well. Bring to a boil, reduce heat to low, cover, and simmer until carrots are soft, 10 to 15 minutes.
5. 5 Lay one sheet of puff pastry in the prepared baking dish. Gently press pastry into the corners and up the sides of the dish. With a slotted spoon, transfer meat into crust and spread evenly trying to avoid adding liquid. Top with Cheddar cheese.
6. 6 Whisk together egg yolk and 1 tablespoon water. Brush edges of the bottom puff pastry sheet. Lay second sheet of puff pastry over the baking dish, pressing with a fork to seal the edges. Brush surface with egg wash and pierce with a fork several times to vent crust.
7. 7 Bake in the preheated oven until pastry is golden brown and filling is bubbling, about 50 minutes. Check after 15 minutes to prevent over-browning (tent with aluminum foil, if necessary). Remove pie from the oven and let stand for 10 minutes before serving.

By Angela156