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Turkey Sloppy Joes


In a large skillet, add olive oil and onions and sauté over medium-high heat for 2 to 3 minutes or until translucent. Add turkey, season well with salt & pepper and for about 7-10 minutes. Add ketchup, mustard, cayenne, brown sugar and tomato paste. Reduce heat and simmer for 10 to 12 minutes. Finish with a splash of vinegar and season it once more.

Serve on hamburger bun.

Slow Cooker Soy Vay®


In a slow cooker, add the chicken breast and half a bottle of Soy Vay® Teriyaki Sauce. Cook on high for 3 to 4 hours or on low for 6 to 8 hours.

Baked Beans


In a skillet, sauté the onions, garlic and bacon until onions become translucent.

In a large sauce pan, add the beans, onions, garlic, bacon and bacon drippings. Add remaining ingredients and gently toss until well combined.

Cook over medium heat, stirring occasionally for 25 minutes or until heated thoroughly.

Remove bay leaf and serve warm.

Whole Chicken Crock Pot


In a small bowl, combine the spices.

Remove any giblets from the chicken and clean the chicken. Rub the spice mixture onto the entire chicken. For stronger flavor, place the seasoned chicken into a plastic bag and refrigerate over night. For time saving option, place chopped onion on bottom of crock pot. Place chicken on onions.

Maple-Cider Turkey


Preheat oven to 350 degrees.

In a medium sauce pan, combine the maple syrup and cider over medium-high heat, bringing to a boil. Reduce heat to a simmer for 45 minutes to an hour. Whisk in the mustard and salt and pepper. Reserve 3 cups of the glaze, if making gravy.

Margarita Kabobs


In a bowl, mix dressing mix, oil, tequila and lime juice until well combined. In a shallow dish, add the shrimp and vegetables and pour marinade over the top and cover.

Refrigerate for 30 minutes to 2 hours to allow flavor to soak in.

Preheat grill to a medium-high heat. Remove shrimp and vegetables from marinade; discard marinade. Arrange shrimp and vegetables on skewers.



In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until onion is tender. Add the celery and carrot and sauté until soft. Add the turkey and cook until browned, breaking up large clumps as it cooks. Add remaining ingredients and cook over medium-low heat until sauce thickens; about 30 minutes.

Summer Rice Salad


In a large bowl, place cooked rice. In a medium sized skillet, melt butter over medium high heat and add zucchini, garlic, corn and agave. Cook until heated through.

Add skillet contents to cooked rice. Add scallions and lemon juice. Season with salt and pepper and stir to combine.

Serve immediately.

Wine Pairing: Earth Pinot Noir

Black Bean Quinoa Salad


In a medium sauce pan, combine the quinoa with 4 cups of water and cook according to package instructions. Let cool completely.

In a large bowl, whisk the vinegar, soy sauce, lime juice, chipotle and garlic. Slowly add the olive oil and continue whisking until well blended. Add remaining ingredients including the quinoa and mix well.

Refrigerate before serving.

Mediterranean Shrimp Pasta


Boil a large pot of water and cook pasta al dente.

Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add garlic; sauté about 30 seconds. Add shrimp; sauté ~1 minute. Add tomatoes and basil and reduce heat to a simmer for 3 minutes or until the tomatoes are tender. Stir in Kalamata olives, capers and black pepper.