Have you seen some unusual looking Triscuit boxes in the grocery store lately? Wanting to support the the home farming movement, Triscuit has included plantable herb seed cards in 4 million boxes of Triscuits. They have also created a website that includes information about growing vegetables at home, a crop guide, community forums, and lots more. Would you like to see the boxes for yourself? Triscuit has sent me two boxes (one with dill seeds, the other with basil) to give away, along with a $20 gift card that you can use to get planting supplies.
You’ll have to act quick with this one. If you’d like to win some crackers, seed cards, and $20, leave a comment on this post with a recipe idea that uses triscuits and garden fresh fruits, vegetables, or herbs (you don’t have to share exact amounts, just a description of the final product). I’m going to pick my favorite recipe idea and feature it in the grab bag this Friday. I’ll also send that person the Triscuits and gift card. Sound like a plan?
So, to recap:
- Post a recipe idea involving Triscuits & fruits/veggies/herbs in the comment section of this post.
- Entries must be posted by Thursday, July 8, 2010 at 10pm PST.
- The winner’s recipe idea will be featured in a post on LOTB on Friday, July 9, 2010.
- The winner will get 2 boxes of Triscuits with embedded seed cards, and a $20 Visa gift card.
Can’t wait to see your ideas!
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I’m thinking of some crunchy chicken salad pita sandwiches. Giada DiLaurentis recently made some chicken salad pitas with arugula pesto. I’m envisioning a similar dish with basil pesto and crumbled triscuits inside the pita, along with crunchy romaine lettuce and fresh chicken salad. The triscuits would be a fantastic crunch.
I can also picture a lovely dill smoked salmon goat cheese mixture, chilled and topped with basil pesto for dipping triscuits into.
How about a Triscuit Tuna Melt?
Tuna salad with diced celery and onions, placed on top of Triscuit crackers, add shredded cheese, and microwave until cheese is melted.
Being from WI, I like my spread cheese. Maybe take some
- cream cheese
- sour cream
- feta cheese
- fresh dill
- fresh garlic
- salt / pepper to taste
blend together…then put into a ziplock type bag, cut out a small corner to make a makeshift pastry bag (easy no mess way to put the cheesy stuff onto a cracker..
then garnish with a slice of heirloom tomato.
Oh my…I need to go make this now. Matti
Triscuit crackers topped with shredded chicken, some buffalo wing sauce, and a little bit of blue cheese.
Good for them being so earth conscious! I love a good triscuit snack! My favorite is a triscuit w/a feta/tomato/spinach melt. It is as good as it sounds! Chop up some spinach & tomato, add a bit of milk, some cottage cheese, crumbly feta. Throw it in a oven safe container & bake for about 20min. Yum!
I use Triscuit crackers to do bite size sandwiches for kids. Mixed tomato, onion, carrot and mushroom with grilled tuna, put them on top of the triscuit with cheese. Then into toast oven for quick 3 minutes. Kids love them.
I think a dip with silken tofu or vegan sour cream with dill, basil and maybe chives would be delicious. Dill is the best spice for dips. Yum!
I always use Triscuits for this recipe:
Dallas Dip
4 tomatoes, chopped
1 bunch green onions, chopped
1 small can green chilies
1 small can chopped black olives
1 8 oz can tomato sauce
1/4 cup sliced jarred jalapenos, chopped plus jalapeno juice to taste
1/4 cup vegetable oil
3 T red wine vinegar
salt and pepper to taste
Mix everything together and let sit for an hour. Then enjoy. Especially good with Triscuits.
Your post comes at a great time! Just yesterday, scouting around for a light snack for lunch, I rounded up a small can of chick peas from the pantry, and blended them in the Cuisinart with a roughly equal amount of cottage cheese. Then threw in several black olives, and a few green ones. Nothing else, just those four ingredients. With the last few Triscuits in the box, and several stalks of celery, I had a delicious — and nutritious — snack!
I would make some homemade veggie cream cheese – reduced fat cream cheese mixed with bits of carrot, cucumber, red pepper and green onion. Add some fresh dill and a squirt of lemon juice. Spread on triscuits and enjoy!
Triscuits are a staple in my pantry. In fact, at the grocery store the other day I TRIED to buy another kind of cracker and just couldn’t bring myself to do it — I knew they’d end up sitting on the shelf and I’d go buy more Triscuits instead!
I grow lots herbs, lettuces, veggies and greens in my balcony garden — in fact I pretty much only grow edible stuff, a strange compulsion that came over me a couple of years ago. I love to make a little smorgasbord of stuff for my Triscuits as dinner using my balcony kitchen garden ingredients, like:
Fresh basil, tomato and brie
Arugula and smoked salmon
Marigold flowers, cream cheese, tomato
Natrutium flowers or leaves, sliced fig and Camembert
Baby lettuces topped with cottage cheese mixed with chives and a cherry tomato.
Top a triscuit with chopped chicken, chopped tomato, chopped basil and a slice of mozzarella cheese. Bake in oven for about 5 minutes. Drizzle on some balsamic vinaigrette dressing. YUM!!!
I make these all the time-always a crowd pleaser.
Smoked salmon (I’m currently using the sockeye smoked salmon from Costco)
Tsatsiki sauce
Fresh dill
Triscuits
Lemon slices plus juice
Arrange the salmon on a platter, lightly sprinkled with lemon juice, with bowl of tsatsiki sauce in the middle, slices of lemon and sprigs of dill for garnish, chopped dill sprinkled over salmon. Place triscuits in a festive basket next to platter. Let everyone build their own-my sequence is salmon on triscuit, tsatsiki sauce on top, but others like the sauce first and salmon on top.
You can also build them ahead of time, salmon on triscuit then sauce (although the triscuits hold up well even if you put the sauce on first).
From my own garden: grab an onion. Slice it thin and caramelize it in butter. Also, saute some mushrooms with fresh garden thyme. combine your caramelized onions and mushrooms. Then – on each triscuit, spread a little bit of the onions and mushrooms. Top with some fresh goat cheese. Add more fresh thyme for garnish.
[K]
My favorite triscuit recipes are super easy!
Top Salt and Pepper triscuits with fresh sliced Roma tomatoes- nice and thick- and then top it off with a slice of smoked gouda.
Take the regular triscuits and serve with sliced brie, strawberries and grapes. Yummy.
I’ll bring two plates of this to work bbq’s and it’s some of the first stuff gone. Nothing beats simple and fresh!
I would stirfry some sweet corn and onions in Olive oil. Spice this up by including a tiny amount of green chillies from my garden. Spread the cracker with soft cheese such as Primula , top it up with the sweet corn mixture and serve it as a starter on a bed of lettuce. Also serve some fresh salad on the side.
Aloha!
I’m from Hawai’i, so my Triscuit snack is an old time recipe with a twist on a local favorite – lomi lomi salmon. “Lomi lomi” means to massage in Hawaiian, and lomi salmon is a dish made by taking salt-rubbed salmon, and dicing it up with fresh tomato, sweet maui onion, and a light sprinkle of Hawaiian Salt. This is a dish you’ll find at any luau here, but also enjoyed at backyard bbqs or with a Hawaiian style plate lunch.
By folding a bit of lomi salmon in with some cream cheese, you get a delicious spread which would be PERFECT on a Triscuit cracker! Think about flavors reminiscent of “lox and bagels” but with a Hawaiian flair… Yum! My mouth waters just thinking about it….
I serve Triscuits together with 8 oz. cream cheese and homemade Pepper Jelly poured over the top., adding a knife to spread with.
Keep it simply fresh Veggie/Omelet Pie -
From the pantry:
7 Triscuits (crumbled)
From the garden:
1/4 cup red pepper (grilled) chopped
1/8 cup onion (or to taste) chopped
1 large tomato chopped
1/2 celery stalk (head end) chopped
(Or – Any of your fresh veggies.)
From the hen-house.:
3 eggs (or corresponding egg substitute)
From the Frig.
Dash of milk
1/2 cup your favorite cheese
Crumble Triscuits in the bottom of a greased 8/8 pan
Mix veggies, eggs and milk and pour over Triscuits
Pepper to taste
Sprinkle with your favorite cheese
Bake at 350 degrees for (approx.) 20 minutes
Or, microwave on omelet setting
I posted a blog post about this. http://lawrencepothead.blogspot.com/2010/07/triscuit-and-herbs.html
Here’s an excerpt:
I find that most people don’t know what herbs REALLY taste like, since they are accustomed to the dry, bland, coloring particles sold at the grocery store. At least that was the case for me, before growing my own herbs last year. So if you want to impress your friends with something they are likely not to have tried before, and give them a bite of some of the best Mother Nature has to offer, do I have an idea for you! At your next party make an appetizer tray of Triscuits topped with fresh tomato slices, plain hummus, and fresh herbs. The Triscuits give crunch, the hummus warmth, and the tomato moisture and bite; with this flavorful and textural background, the taste of your proudly-grown herbs will really stand out! Not to mention, your koolness factor will increase exponentially! You’ll probably find your friends asking you in an awed tone of voice, “How hard was it to grow your own herbs, anyway?” At that point, you are free to evangelize about how everyone should have a garden, or simply bask in the glory.
Crunchy peanut butter and spiced pureed apples on a triscuit,it is good.Also, pizza sauce,with cheese and a pepperoni on top makes a tasty snack.My last idea is melt chocloate,cover triscuits and let harden in refrig.then top with marshmallow and top that with another chocolate covered triscuits which makes a smores but I call them Smuts!
Holiday Triscuits:
Mix a few ounces of chevre cheese with a dash of cream and mix until smooth and spreadable. Top triscuit with cheese, basil chiffonade, and a sprinkle of pomegranate seeds. Mmmm!!! And festive looking.
This is not an entry …
I bought one of these boxes several weeks ago and planted the dill seed card in a pot. It’s now over a foot tall. We used some in a baked salmon recipe. Actually, we should have used more but were afraid that a lot of fresh dill would be overpowering.
Alas, I haven’t seen the Triscuit boxes with seeds in the stores lately. : (
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