Recipes

There is just something about a hot dog in the summertime! We love this twist on a classic dog...braise it in beer on the grill. You can thank us later!

Beer Braised Dogs

• 2 tablespoons unsalted butter
• 8 of your favorite BBQ style hot dogs
• 2 yellow onion, sliced into 1/4-inch-thick rings
• ½tablespoon brown sugar
• Salt and black pepper
• 1 ½ cups your favorite local ale
• 8 hot dog buns, toasted
• Grainy mustard & fresh basil to garnish

Instructions:

Preheat your BBQ to medium high, about 375 degrees F.

In a frying pan or disposable tinfoil pan, melt the butter and add the onions and brown sugar, season with salt & pepper – cook, stirring occasionally until the onions start to soften and caramelize.

Add the hot dogs to the pan, nestling in among the onions. Pour in the beer and braise the dogs, turning once or twice, until they are completely cooked through & nice and hot, about 30 minutes.

The liquid will reduce but check it occasionally to make sure it hasn’t dried up completely.

Place a hot dog in each bun and serve topped with the braised onions, a generous slather of your favorite mustard and some fresh basil leaves to add some zip!

Yes, you read that right, boozy freezies. Zipzicles aren't just for kids, mix your favorite cocktail and create a frozen treat to enjoy...you're welcome!

Strawberry Margarita Freezies 

Perfect for a Summer BBQ, picnic or to take along to your next party!

Ingredients

• 5 cups strawberries fresh, cut and hulled
• 2 cups margarita mix
• 1 cup white rum
• 12 Zipzicle pouches

Instructions:

1. Place ingredients in blender and blend until smooth.
2. Using a funnel, fill pouches to recommended volume line.
3. Freeze upright until firm. Cheers!

This cornbread is the perfect BBQ side dish, and you can cook it right on the grill! Bake ahead of time and take along on a summer picnic or potluck. This recipe uses cottage cheese instead of oil, making it exceptionally moist. Not to mention, it keeps well in the fridge for a couple days, making it ideal to take along on your next camping trip.

Broccoli & Onion Cornbread

Ingredients:

• 1 cup cottage cheese 
• ¾ cup butter, melted
• 4 eggs
• 2 (8.5 ounce) packages corn bread mix - we prefer Buckeye
• 1 ½ cup frozen chopped broccoli, chopped
• 1 large onion, chopped
• 1 ½ cups shredded cheddar cheese, divided

Instructions:

Preheat oven to 375 degrees F Grease a 9x13-inch baking dish.

Beat cottage cheese, butter, and eggs in a large bowl. Stir corn bread mixes into butter mixture until just moistened.

Fold in broccoli, onion, and 1 cup Cheddar cheese.

Pour batter into prepared baking dish and sprinkle with remaining ½ cup Cheddar cheese. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Cool in the baking dish for 10 minutes before slicing and serving warm with compound butter.

Chef's Tip - Cook on the grill the same way you would in the oven, bring your BBQ to the correct temperature and maintain the heat.

This salad has DINNER written all over it! The leftovers will be perfect for lunch tomorrow.

Greek Potato Salad

Ingredients :

• 2 lb new local potatoes
• 2 bell peppers, cut into 1” pieces
• 2 Roma tomatoes, seeded & diced
• 1 English cucumber, cut into 1” pieces
• ½ small red onion, very thinly sliced
• ½ cup whole Kalamata olives
• 2 tablespoons fresh mint, finely sliced
• 2 tablespoons fresh dill, finely chopped
• ¼ cup flat leaf parsley, chopped
• 1 cup crumbled Macedonian style feta cheese

Dressing:

• ½ cup Greek olive oil
• ¼ cup fresh squeezed lemon juice
• 1 teaspoon dried oregano leaves
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 cloves garlic, minced

Ingredients :

Cut the potatoes in half. In a large saucepan, using a steamer basket over about ½” water, cover tightly and heat to boiling; reduce heat.

Steam 15-18 minutes or until fork tender; cool to room temperature. In large bowl, mix all of the dressing ingredients with whisk until well blended; set aside.

Add potatoes and remaining salad ingredients except cheese to dressing; toss. Serve immediately, or cover and refrigerate up to 24 hours.

Sprinkle with the cheese just before serving.

Unlike wheat or rice, quinoa is a complete protein - containing all eight of the essential amino acids. It has been recognized by the United Nations as a super-crop for its health benefits: packed with dietary fibre, phosphorus, magnesium and iron. It is also gluten-free and easy to digest. The facts suggest it is close to a perfect ingredient as you can get. Bring two cups of water to the boil to one cup of grain, cover, simmer and cook for approximately 15 minutes or until the germ separates from the seed. When cooked, the quinoa should still be slightly al dente.

Quinoa & Sweet Potato Stuffed Acorn Squash

vegan, vegetarian, dairy & gluten free

Ingredients:

• ½ c. chopped yellow onion
• 2 cloves garlic, minced
• 1 tbsp extra-virgin olive oil
• 2 c.s cooked quinoa
• 2/3 c. dried cranberries, soaked in hot water and drained
• 2/3 c. chopped sweet potato, steamed until just tender
• ½ c. grated, peeled apple
• ½ c. walnut pieces
• 2 tbsp chopped fresh flat leaf parsley
• 1 teaspoon dried sage Kosher salt, to taste
• Freshly cracked black pepper, to taste
• 3 whole acorn squash
• 1 c. vegetable stock
• 2 tbsp extra virgin olive oil

Instructions:

1. In a small pan, sauté onion and garlic in oil over medium heat until soft but not browned. Place in a large bowl and add quinoa, cranberries, sweet potato, apple, walnuts, parsley, and sage. Season with salt and pepper and set aside. Preheat oven to 375°F. Slice acorn squashes in half, and scrape out seeds and strings. Place face down in large casserole or roasting pan and fill with 1/2 inch of vegetable stock, and bake for 15 to 20 minutes. Remove, reserve any remaining stock, and place face side up in pan. Fill each cavity with stuffing. Drizzle with olive oil and any remaining stock, and cover tightly with foil. Bake until squash are cooked and fork tender, about 30 minutes. Remove the foil for the last 5 minutes of baking. Serve immediately. Unlike wheat or rice, quinoa is a complete protein - containing all eight of the essential amino acids. It has been recognized by the United Nations as a super-crop for its health benefits: packed with dietary fibre, phosphorus, magnesium and iron. It is also gluten-free and easy to digest. The facts suggest it is close to a perfect ingredient as you can get. Bring two cups of water to the boil to one cup of grain, cover, simmer and cook for approximately 15 minutes or until the germ separates from the seed. When cooked, the quinoa should still be slightly al dente.