Recipes

Part of our Late Summer Foil Pack Series! You can pack all of these well in advance, some can even be frozen for even easier weeknight meals. And, don’t forget the condiments and fresh garnish, they make all the difference. Small reusable containers or mason jars are perfect to transport those, use your imagination and have some fun with it. Check out the full series here!

Cajun Sausage, Potato & Green Bean Pouches

Baby potatoes and early season green beans so sweet and delicious are perfectly accented by smoky sausage and a little kick of Cajun seasoning. A few minutes before the dish is fully cooked, you can very carefully open the foil pouch (watch out for steam burns) and crack in a whole egg. Close the pouch back up and let the egg cook, this could transform the way you do breakfast on the weekends!

Ingredients:

• ¾ lb. smoked sausage, thinly sliced (we like to use Andouille or Johnston’s Farmer sausage)
• 1 lb. baby red potatoes, quartered
• 1 lb. fresh green beans, trimmed
• ½ lb. fresh mushrooms, halved
• 1 medium onion, chopped
• ¼ cup butter, divided
• ¼ cup Cajun seasoning, divided
• 2 tablespoons chopped fresh parsley leaves

Instructions:

1. Pre-heat your BBQ to about 400F.
2. Cut four sheets of foil, about 12-inches long. Divide sausage, potatoes, green beans, mushrooms and onion into 4 equal portions and add to the center of each foil in a single layer. Add butter & Cajun seasoning.
3. Fold the sides of the foil over the sausage, covering completely and sealing the packets closed. Place foil packets on the grill and cook until just cooked through, about 12-15 minutes, until the potatoes are fork tender.
4. Served immediately, garnished with parsley.

Prep Time: 10 Minutes.

Cook time: 12-15 Minutes

Part of our Late Summer Foil Pouch Series! You can pack all of these well in advance, some can even be frozen for even easier weeknight meals. And, don’t forget the condiments and fresh garnish, they make all the difference. Small reusable containers or mason jars are perfect to transport those, use your imagination and have some fun with it. Check out the full series here!

Fresh Stone Fruit Crumble in Foil Pouches

Crispy, crumbly, summer sweetness – all in one handy little packet! Fresh peaches in this recipe are pretty hard to beat BUT apples, pears, plums and nectarines or any combination of, all work well. Use what is in season, available and ripe! If you can add some whipped cream or ice cream, that would be awesome but this dish is so delicious on its own, no one will miss it!

Pro tip: You can freeze these pouches. Prepare the recipe fully, seal it up and freeze on a sheet pan (so it stays nice and flat). When you are ready to cook it, thaw it at room temperature for about an hour and then bake as you usually would.

Ingredients:

• 5 medium, ripe peaches, nectarines or plums, pitted & sliced, skin on
• ½ lemon, juiced
• 3 tbsp. brown sugar
• 1 cup oats
• 1 tbsp. flour
• ½ cup pecans, toasted & chopped
• 3 tablespoons maple syrup
• ¼ cup frozen butter, grated
• 1 teaspoon cinnamon
• ¼ tsp freshly grated nutmeg
• pinch of salt

Instructions:

1. Preheat your BBQ to medium high, about 400F.
2. Create a double layer, approx. 8-inch x 8-inch tin foil pouch. Set aside.
3. Put the sliced peaches in a large bowl, toss with the lemon juice & brown sugar, set aside.
4. In a separate, medium sized bowl make the topping by combining the oats, flour, pecans, maple syrup, cinnamon, nutmeg, and salt. Grate the butter into the mix and stir to create the crumble.
5. Next, layer the peaches and crumble topping into tin foil pouch by first adding half of the peaches to the pouch and then about ¼ of the crumble topping over the peaches. Then, add the rest of peaches followed by the last ¾ of the topping.
6. Fold the top of your tin foil pouch over the mixture and seal the edges tightly. Place on grill and cook for 15-18 minutes or until the top of your crumble is a golden brown and the peaches are bubbly. Timing will very based on the firmness of your fruit.

Prep Time: 20 Minutes.

Cook time: 15-18 Minutes

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live. 

Originally presented as a Cook-Along live class on August 6th at 5:30 PM on Facebook Live.

Tonight, Chef Deniz presented 2 recipes tonight for his Tomato feature live class. Open the other recipes he featured tonight in your browser so you can work across his menu as you watch his archived video.

• Heirloom Tomato Tarte Tatin With Leeks, Fresh Goat’s Cheese And Basil
• Fresh Taglierini With Sun-gold Tomato Sauce And Parmesan Reggiano

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live. 

Originally presented as a Cook-Along live class on August 6th at 5:30 PM on Facebook Live.

Tonight, Chef Deniz presented 2 recipes tonight for his Tomato feature live class. Open the other recipes he featured tonight in your browser so you can work across his menu as you watch his archived video.

• Heirloom Tomato Tarte Tatin With Leeks, Fresh Goat’s Cheese And Basil
• Fresh Taglierini With Sun-gold Tomato Sauce And Parmesan Reggiano

Part of our Late Summer Foil Pouch Series! You can pack all of these well in advance, some can even be frozen for even easier weeknight meals. And, don’t forget the condiments and fresh garnish, they make all the difference. Small reusable containers or mason jars are perfect to transport those, use your imagination and have some fun with it. Check out the full series here!

Mexican Sweet Potatoes with Black Beans

This can be served as a side dish, a salad or as a filling for some killer tacos. Leave the cheese out to make the dish vegan and make extra, this is delicious as leftovers as a breakfast hash with a fried egg, guaranteed to cure even the most vicious hangover!

Ingredients:

• 1 lb. sweet potatoes (about 2 medium), peeled and cut into ½ inch chunks
• 2 tbsp. Well Seasoned olive oil, divided
• 1 teaspoon Kosher salt, divided
• 1 small cooking onion, finely chopped
• 2 tsp Mexican chili powder
• ½ tsp ground cumin
• Kosher salt and freshly cracked black pepper, to taste
• 1 (15 oz.) can black beans, drained and rinsed
• ¼ cup chopped fresh cilantro
• 1 ripe avocado, cubed
• ½ cup crumbled feta cheese
• ½ a lime
• Tortilla chips or taco shells

Instructions:

1. Preheat your BBQ to medium high, about 400F.
2. Create a double layer, approx. 8-inch x 8-inch tin foil pouch.
3. In a large bowl, combine the cubed sweet potatoes, beans & onions. Drizzle with the olive oil, season with salt, pepper, cumin and chili powder. Toss to combine. Transfer the potato mixture onto the foil in an even layer. Fold the top of your tin foil pouch over the mixture and seal the edges tightly. Place on grill and cook for 18 -22 minutes until your potatoes are fork tender.
4. Remove from the heat and carefully open the foil pouch, garnish with fresh cilantro, avocado, a generous squeeze of fresh lime, crumbled feta and serve with taco chips or warm tortillas.

Prep Time: 15 Minutes.

Cook time: 18-22 Minutes