“Turkey” Meatball Vegetable Soup

1. Combine 1 28 oz. can of diced tomatoes and 4 cups of water or chicken stock in pot and bring to low rolling boil.

2. Add contents of soup mix and simmer on medium low while you prepare the balls.

3. Balls:
- Combine 2 eggs, 2 Tbsp. of vegetable oil, 2 Tbsp of grated parmesan cheese, 2 Tbsp, of water or stock, 1/2 Tsp. of garlic, 1/2 Tsp. of thyme, 1/2 Tsp. of Sage and 1 Tsp. of parsley.
- Add 1/2 cup of matzo meal and combine well and let sit for 10 minutes to hydrate.
- With moistened hands, shape unto 1 Tbsp. sized balls and drop into the soup.

4. Simmer covered for 25-30 minutes. Enjoy!

Beer & Cheese Soup

1. Combine 1 Tbsp. of butter, 1 Tbsp. of Imperial Cheese or butter and 2 Tbsp. of flour and set aside.

2. Bring 3 cups of vegetable stock and 3 cups of water to a boil and whisk in the butter/flour mixture and the Potato & Herb soup mix. Whisk/simmer for 15 minutes while it thickens and combines.

3. Add 1/2 cup of light beer and 1 cup of grated cheddar slowly, using the whisk to combine. Drink the rest of the beer.

Serve hot with fresh bread or bagel chips. Enjoy!!

Chipotle Black Bean Dip

1. Remove spice package from Everythingnice Chipotle Black Bean Chili and set aside.
   
   2. Soak beans using one of our pre-soak methods. If using an Instant Pot you can skip this step and next by following instructions for cooking dried beans.
   
   3. Combine pre-soaked beans and 5-6 cups of water. Bring to a boil and simmer until tender...approximately 25 minutes.
   
   4. Drain beans and using a potato masher, mash up the beans slightly.
   
   5. Add 2 cups of diced grape tomatoes, 1 8 oz. package of cream cheese and spice mix to beans.
   
   6. Stir until blended and serve. Enjoy!

Spicy Roasted Red Pepper Hummus

1. Remove spice pack from Everythingnice Chickpea Tomato Soup Mix and pre-soak beans per one of our soak methods.

2. Combine pre-soaked Chickpeas with 3 cups water and bring to a boil. Simmer on medium until chickpeas are softened (approx. 30 min) and then add spice pack and simmer uncovered for 10 minutes or until most of the water is absorbed.

3. Remove from heat and allow to cool slightly.

4. Combine Chickpea mix, 1 cup of roasted red peppers, 1/3 cup of roasted sesame seeds, the juice of 2 lemons, 2 Tbsp. of olive oil and 3 to 4 cloves of garlic in food processor and puree until smooth.

5. Serve with toasted pita bread, naan or fresh veggies. Enjoy!

Roasted Broccoli & Cheddar Dip

1. Preheat oven to 400 F.

2. Heat 2 cups of milk or milk substitute until hot but not boiling.

3. Add Everythingnice Broccoli & Potato Soup Mix and 1 8 oz. package of cream cheese, blend until smooth.

4. Add 1/2 cup Greek yogurt or sour cream and fold in 1 cup of grated cheddar cheese.

5. Spread into oven proof dish and top with an additional 1/2 cup grated cheddar cheese.

6. Bake for 20 to 25 minutes until golden brown. Enjoy!

Bruschetta Pizza

1. Prepare bruschetta as per package directions.
2. Preheat oven to 400 F.
3. Spread pizza dough for 1 large pizza on an oiled baking sheet.
4. Spread 2/3 of the bruschetta mix and top with 1 cup of shredded cheese. 
5. Bake for approx. 12-15 minutes until crust and cheese are golden brown.
6. Remove pizza from oven and top with the remaining bruschetta mix, 1/4 cup of feta cheese (optional) and 2 Tbsp. of basil.
7. Serve.

Enjoy!!

Notes: have fun mixing different cheeses. This can be made in advance and served cold for brunch.

Broccoli Cheese Soup

1. Over medium heat, melt 1/4 cup of butter or plant based margarine and combine with 1/4 cup of flour to form a simple roux.
2. Slowly add 6 cups of water whisking continuously.
3. Add Everythingnice Broccoli & Potato Soup Mix and whisk on medium temp. for approximately 15 minutes.
4. Add 1 cup of grated cheddar cheese and 1 cup of beer while whisking continuously.
5. Salt and pepper to taste and serve with toasted baguette.

Grilled Corn Chowder

1. If we have the BBQ going, we will grill 2 to 3 cobs of corn outside...if not, here is a quick tip:

- Place the corn (still in husks) in the microwave and cook 4 minutes for 1 cob and 6 minutes for 2 cobs. Turn part way through. Remove corn from husks by cutting the far bottom off and squeezing it out. Look!!! No annoying corn hairs to remove :)

- Butter the corn and place under the broiler until golden. While this process is happening, start making the soup as per package directions.

2. Prepare package of Everythingnice Potato & Herb Soup Mix as per directions, once corn is golden, cut off the cobs, add to soup and simmer for 10 minutes.

3. Serve hot. We like to garnish the soup with crumbled feta, diced avocado and a touch of hot sauce such as Frank's or our homemade roasted poblano hot sauce.

Spicy Vegan Wonton Soup

1. Saute a half diced onion, one chopped stalk of celery, and 1 cup of Shitake mushrooms with 1 tsp. of sesame oil and 1 tsp. of soya sauce.

2. Prepare wontons: Wet the edges of the wrappers, place 1 tsp. of filling in the middle and bundle firmly.

3. Prepare Thai Mango Soup Mix as per the directions and add the wontons at the same time as the rice noodles, breaking the rice noodles into smaller pieces.

4. Serve hot and enjoy!

Creamy Mushroom Soup

1. Prepare Everythingnice Mushroom & Barley Soup Mix package as per directions.

2. During the last 5 minutes of cooking, add 2-3 tbsp of cream cheese or sour cream.

3. Top with fresh chives. Enjoy!

Crock Pot Tortellini Soup

1. Remove spice and pasta packs from Everythingnice Minestrone Soup Mix. Save pasta pack for future use in another recipe.
2. Combine 7 cups water with a 14 oz. can of tomatoes, beans, 1 cup chopped vegetable of choice and spice pack in crock pot.
3. Simmer on high for 4 hours.
4. Add 1 bag of frozen cheese tortellini and cook an additional 40 min on high.
5. Serve hot and Enjoy!

Potato Puffs

1. Combine one package of Everythingnice Potato & Herb Soup Mix with 1 1/3 cups of boiling water. Mix well and allow to cool to room temperature.

2. Add 2 cups of grated cheese (Extra Old Cheddar, Gouda, Havarti or Swiss).

3. Shape into 1.5" balls.

4. Roll in 1/2 cup of corn flake crumbs (or cracker or bread crumbs or ground flax seed).

5. Bake for 10-12 minutes until golden brown and cheese is melting.

6. Serve as is or with marinara or ranch dipping sauce.

Sausageless Sausage Rolls

1. Combine one package of Everythingnice "The Best" Lentil Soup Mix with 2.5 cups of water.

2. Bring to a boil, reduce heat and simmer until water is absorbed and lentils are tender (approx. 35 mins.).

3. Allow mix to cool slightly and stir on 2 Tbsp. of chopped fresh parsley.

4. Preheat oven to 400 F.

5. Cut each sheet of puff pastry into 8 equal rectangular sections.

6. Spread a line of Sriracha or Dijon down across the middle of each section.

7. Spoon mixture on to middle, wrap the pastry around and seal the edges.

8. Place cut edge down onto baking sheet and brush each with egg white.

9. Bake at 400 F for 35-40 minutes until golden brown.

10. Excellent served with additional Sriracha or Dijon.

Italian Rice Balls

1. Prepare one package of Everythingnice Mushroom Risotto Mix and allow to cool enough to handle.

2. Combine rice with 1/2 cup of grated parmesan cheese (can also use Romano, Asiago, etc.).

3. Shape into approx. 2 inch balls and roll in 1 beaten egg and then 1/2 cup corn flake bread crumbs (can also use cracker or bread crumbs).

4. Bake on parchment lined backing sheet at 350 F for approx. 20 minutes.

5. Serve with ranch or blue cheese dipping sauce.

Broccoli & Cheddar Croquettes

1.      Combine one package of Everythingnice Broccoli & Potato Soup Mix with 1 3/4 cups of hot water.
2.      Microwave for 2 minutes and allow to cool enough to handle.
3.      Combine mix and 1/2 cup of grated cheddar cheese (Gouda or Swiss, etc.).
3.      Shape into approx. 2 inch coquettes (small logs) and roll in 1/2 cup of corn flake crumbs (or cracker or bread crumbs).
4.      Bake on parchment lined baking sheet at 350 F for approx. 10 minutes.
5.      Server with marinara sauce.

Notes: can be made the day before. Assemble and shape, store in refrigerator. bake and serve warm the next day. 

Crock Pot French Onion Soup

1. Turn crock pot on high and rub 2 Tsp. of butter on bottom of insert.

2. Layer 2 large, sliced sweet or Spanish onions on top, cover and leave for 1 hour.

3. Add Everythingnice Mushroom & Barley Soup Mix, 8 cups water, 1/4 cup dry red wine/sherry (optional) and leave on high, covered for 3-4 hours.

4. Place croutons or toasted sliced baguette in bottom of oven proof soup bowls.

5. Spoon soup over and top with Swiss, Gouda or medium cheddar cheese.

6. Bake under broiler until cheese is melted and golden.

Enjoy!!