Chipotle chili pepper adds smoky heat and maple syrup adds sweetness to a delicious seasoned butter for grilled corn on the cob.
Grilled corn, jalapeño pepper and the great taste of OLD BAY perk up the flavor of pico de gallo in this colorful DIY bruschetta.
Welcome to the grill, watermelon. Marinate these thick-cut “steak” fruit slices in a mixture of white balsamic vinegar, lemon juice and rosemary. Grill watermelon slices and top ‘em with a gremolata of walnuts, lemon zest and fresh parsley for knock-the-grill-tongs-out-of-your-hand taste.
The earthiness of cumin and heat of green onions balance against the natural sweetness of the root veggies, which are steamed first, then grilled to give them those char marks we all love.
From our Twisted Beet menu, this favorite Ranch-style dressing is made with Sir Kensington’s Vegan Fabanaise and Greek yogurt.
From our Twisted Beet menu, this recipe combines beets and apples for a fresh, crisp slaw.
From our Twisted Beet menu – beets, cider vinegar and seasoning blended to a smooth ketchup
Minced cauliflower replaces bulgur in this traditional Middle Eastern salad with fresh tomato, parsley, scallions and lemon.
This zesty recipe in packed with spinach and can be used on sandwiches, crackers, or veggies.
Ready for something new? Try this smooth blend of seasoned green peas, fresh jalapeno and parsley.