Brussels Sprouts with Bacon

Thanks to Brad H. who brought this to the 2015 Customer Appreciation BBQ! Directions Preheat oven to 425. Cut Brussels sprouts in half and cut bacon into cubes. Place bacon in roasting pan and cook halfway through. Add Brussels sprouts to roasting pan with the bacon. Cook till al dente.

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Margie’s Beans

Thanks to Margie who brought this to the 2015 Customer Appreciation BBQ! Ingredients 1/2 pound bacon, fried crumbled. Save the drippings 3 large onions 1 cup brown sugar 1 tsp dried mustard 1 tsp salt 1/2 vinegar 2 cans butter beans, drained 1 can green limas, drained 1 can kidney beans, drained 1 12 oz. can…

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Pumpkin Fluff Dessert Dip

Thanks to the Blasco Family who brought this to the 2015 Customer Appreciation BBQ! Ingredients 1 cup heavy cream 1/2 cup cream cheese 2 tbsp maple syrup 1 tsp pumpkin pie spice 1 tsp vanilla 1 cup pumpkin purée Directions Fold all ingredients together. Serve with apples or graham crackers.

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Cauliflower Salad

Thanks to Stephanie who brought this to the 2015 Customer Appreciation BBQ! Ingredients 1 head of lettuce 1 head of cauliflower 2 cups mayo 1 medium onion 1 lb bacon, cooked and crumbled 1/3 cup parmesan cheese and 1/2 cup white sugar Directions Place in bowl in above order. Cover and refrigerate overnight. Toss before serving.

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Monster Cookies

Thanks to Rose J. who brought this to the 2015 Customer Appreciation BBQ! Ingredients 3 eggs 1 cup brown sugar 1 cup white sugar 1.5 tsp vanilla 1.5 maple syrup 2 tsp baking soda 1/2 cup butter 1.5 cups peanut butter 4.5 cups oats 1/2 bag choc. chips 1/2 bag M&Ms Directions Heat oven to 350. Mix…

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Zucchini Squares

Thanks to Debby S. who brought this to the 2015 Customer Appreciation BBQ! Ingredients 2 zucchini (3 cups) grated 1/2 cup green pepper, finely chopped 1/2 cup onion, finely chopped 4 eggs, well-beaten 1 cup sharp cheddar, shredded 4 oz. (1 cup) finely chopped pepperoni 1/2 cup oil 1 cup pancake or other baking mix*. Dash of…

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Spelt Berry Salad

Thanks to Dan & Jessica C. who brought this to the 2015 Customer Appreciation BBQ! Ingredients 1 lb cooked spelt berries 1/4 cup chopped celery with leaves 1/4 cup cooked garbanzo beans 1/4 cup diced sweet onion 1/2 cup dried cranberries 1 cup diced apple 1/2 cup sliced toasted almonds 1 tbsp minced fresh parsley Dressing…

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Pasta Salad with Herb Vinaigrette

Thanks to whoever brought this to the 2015 Customer Appreciation BBQ! Write to us and we’ll give you the credit 🙂 Ingredients 1 lb. cooked pasta (al dente) 1/2 cup fresh sliced mushrooms 1 cup sliced green onions 1 Cup fresh chopped tomato 2 cups broccoli, tender crisp Cooked chicken Parmesan cheese to taste Dressing:…

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Twice-Roasted Beet & Arugula Salad

Thanks to Josh A. who brought this to the 2015 Customer Appreciation BBQ Ingredients 6 Medium-sized beets, peeled & roasted (~45 minutes @ 375) 1 large shallot, thinly sliced 1 tbsp honey 1/4 cup balsamic vinegar 1/3 cup sunflower or olive oil 6 cup arugula 1/2 cup toasted walnuts, coarsely chopped 3 oz soft, crumbled chèvre…

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Week 20 – Summer Share 2015

[vc_row type=”in_container” bg_position=”left top” bg_repeat=”no-repeat” scene_position=”center” text_color=”dark” text_align=”left”][vc_column width=”1/1″][divider line_type=”Full Width Line”][tabbed_section el_class=”Small Veg”][tab title=”Small Omnivore” id=”1436327812-1-71″][vc_row_inner][vc_column_inner width=”1/2″][image_with_animation image_url=”16015″ animation=”Fade In” img_link_large=”yes” img_link_target=”_self”][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text] Small Omnivore Carrots – 1 bunch Cauliflower – 1 head Potatoes – 2# Green Peppers – 2 Concord Grapes – 1 qt Cherry Tomatoes – 1 pint Green Beans – 1…

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