Veggies

Greek salads are found frequently on lunch menus, but rarely will you find them with grilled shrimp and romaine! Chef Britt shows you how to put together this flavor-packed Greek Grain Salad and keep it fresh all week!

Chef Tom fires up the Kamado Joe ceramic charcoal grill for this fantastic vegetarian appetizer! This Buffalo Cauliflower is first smoke-roasted whole on the grill with apple wood before being broken down for a quick pan fry in the Lodge Cast Iron Skillet. Smoky, crispy, tangy and delicious!

The winter wind is chilling us all to the bone. Time to snuggle up in our favorite blankets and slippers to embrace the season. What better way to warm up our souls with this hearty peanut curry? Inspired by one of my favorite Thai restaurant dishes (pra ram long song), this version cuts through half of the work by using Kim’s Gourmet Spicy Peanut Sauce for the base.

Chef Britt shows you a great way to extend your leftover turkey this holiday season with turkey fried rice made on Le Griddle!

Chef Tom cooks up the steakhouse classic side dish, Creamed Spinach, in Lodge cast iron over a Yoder Smokers wood fired pellet grill!

Chef Britt shows us a spin on a holiday classic: Sweet Potato Casserole! She makes smoky sweet potato mash and tops it all with homemade marshmallow fluff!

Chef Tom brings together his made-from-scratch Turkey Stock and the turkey drippings from the Smoked Holiday Turkey to create this flavor packed Turkey Gravy!

Chef Britt shows us a new side to bring to the holiday table: Barbecue Smoked Carrots! They get roasted on the grill in a spicy and sweet glaze, and served with a cool yogurt sauce and herbaceous parsley pesto!

Chef Britt shows you how to take your cranberry sauce to the next level with this Charred Cranberry Mostarda! This simple recipe pairs well with turkey, chicken, or pork!

“Niçoise.” You may have seen the word previously on a menu, but are not entirely sure how to pronounce it. Niçoise (pronounced “nee-swahz”) is a classic French dish often found in European Bistros and adored by culinarians around the world. Although you can find more traditional iterations that only use cooked tuna and raw vegetables, this is a more nouveau take with grilled salmon, boiled eggs, and blanched vegetables. Some briny olives and capers add salty interest, while the tangy lemon vinaigrette packs the punch.