Kung pao pork pretzel bao topped with plum sauce, and paired with a chilled soba noodle salad and green beans in garlic sauce.
Jamaican jerk chicken sided with green rice, coconut flavored black beans and sweet plantains.
Sun King Brewery‘s Rainbow Haze (an IPA with a fruity hop character complimented by infused mango) adds a citrusy burst of flavor to this carne asada taco recipe! Using Bear Creek Farm‘s skirt steak that’s been rubbed in Spicemode‘s Sweet …
One pot pork chops with mushroom and brussels sprouts farro risotto and creamy roasted garlic sauce.
This is a favorite in our household. A quick side dish packed with flavor, nutrients, and color.
Southern soul food collard greens – Perfectly seasoned that will keep you coming back for more. Add your own kick with hot sauce!
Get creative with how you plate your grilled meats this summer by making a pineapple boat! Simply cut the pineapple lengthwise, brush with oil and add to the grill, then remove and scoop out the inside once you’ve got your …
Description Baked salmon filet with strawberry rhubarb compote, chilled asparagus salad and herbed rice pilaf. Preparation Time: 20 minutesServings: 4View Full Nutrition Information Meal Kit Supplies 1 tray salmon 32 oz tub asparagus salad 32 oz tub rice pilaf 8 …
Just in time for Memorial Day weekend, here’s a tasty grilling recipe for a spatchcocked whole chicken that’s been brined in Sun King Brewery’s Crispy 500 Lager. Watch recipe video: https://www.youtube.com/watch?v=rYIT9PMo58U
Are you still cooking spaghetti the old fashioned way? We think you'll love this new one-pot technique for cooking this vegetarian pasta dish with fresh kale (or spinach) and tomatoes.
This light and bright summer salad has a nice balance of acidity to cool, crisp cucumbers and the lovely taste of fresh basil.
Enjoy the taste of summer in this pasta salad made with Taste Republic's gluten free fusilli, fresh veggies, Organic Prairie sausage, Organic Valley cheese, and Vino de Milo's creamy Italian dressing.
Fresh pappardelle mixed with beef ragu, and topped with pistachio gremolata. Served with baby kale caesar salad tossed in an anchovy dressing and crisp chickpeas on the side.
Shredded braised leg of lamb stuffed in a pita with hummus and tzatziki sauce. Sided with mixed greens and marinated tomato, cucumber, onion, and feta salad.