Vegetables & Sides

Flavor Recommendations: Garlic & Herb, Original Hickory  INGREDIENTS (4 servings): 2 tablespoon olive oil 1 oz (approximately half of 1/3 cup) F.I.T. BrineTM 3lbs broccoli florets DIRECTIONS:  Put broccoli into a large bowl Preheat oven to 450 degrees F. Toss in olive oil and F.I.T. BrineTM in with broccoli until evenly coated.  Place broccoli in a single layer on a roasting pan or baking sheet lined with aluminum foil. Roast in preheated oven, turning occasionally, until broccoli is charred, 30-40 minutes.

Flavor Recommendations: Garlic & Herb, Jamaican Jerk  INGREDIENTS (2 servings): Whole ear of corn; husked 1 tsp. Garlic powder 1 tsp. Onion powder 1 tbsp. F.I.T. BrineTM 1 tsp. Black pepper 1 tsp. Basil, oregano, cilantro, or cayenne pepper DIRECTIONS:  Preheat the grill to a medium-high temperature. Pull off and discard all the husks off of the corn. Remove silk on the corn and discard. Brush the corn with olive oil. Tear off squares of aluminum foil. Season corn with minced garlic powder, onion powder, F.I.T. BrineTM, and black pepper.  Place corn in the center of each square of aluminum foil....

INGREDIENTS (4 servings): 1 ½ cups white rice ¼ cups canola oil 1 ½ cups water 3 tbsp tomato sauce 1 tsp Savory Chipotle F.I.T. Brine 1 tbsp cumin ¾ tsp. onion powder DIRECTIONS:  Soak 1 1/2 cups of rice for 30 minutes in hot water, not on the stove, until opaque white. Strain the rice until dry. Put 1/4 cup canola oil into skillet. Heat oil to medium and add rice, stirring constantly, until the rice is light brown. When done, remove the rice from the pan and drain the oil. Add to the pan and stir: 1 1/2 cups...

INGREDIENTS (2 servings): 3/4 cup orzo (rice-shaped pasta) 1/2 tablespoon unsalted butter 1/2 teaspoon chopped fresh rosemary leaves 1/2 cup chicken broth 3/4 cup water 2 teaspoons fresh lemon juice 1/2 teaspoon Lemon Pepper F.I.T. Brine DIRECTIONS:  In a 1-quart heavy saucepan sauté orzo in butter over moderately high heat, stirring, until browned lightly and stir in remaining ingredients. Bring liquid to a boil and cover. Reduce heat to low and cook 15 minutes, or until liquid is absorbed. Remove pan from heat and let stand, covered, 5 minutes.

INGREDIENTS (6 servings): 2 pounds medium baking potatoes, quartered ¾ cup 2% low-fat milk 1 tablespoon margarine 1 ½ teaspoons garlic powder 2 teaspoon Garlic & Herb F.I.T. Brine ¼ teaspoon pepper DIRECTIONS: Place potatoes in a saucepan; cover with water and bring to a boil. Reduce heat; simmer 25 minutes or until tender. Drain in a colander over a bowl, reserving ½ cup cooking liquid. Return potatoes to a pan. Add reserved cooking liquid and remaining ingredients. Beat at medium speed of a mixer until smooth.