Everyone will love these easy game day sliders! To make them, cook boneless pork shoulder in a slow cooker with Tessemae’s BBQ sauce. It becomes meltingly tender. Serve it on slider rolls with coleslaw and pickles for a tailgating at home snack!

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Salmon that has been marinated in the dressing and then broiled, salad with Avocado, cucumber, oranges, arugula, salad, maybe spread some greek yogurt on the plate half-baked harvest style.

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Makes 4 servings

What you need

2 tablespoons Coconut oil
4 each baby bok choy, halved
1-inch knob of ginger, peeled, minced
2 cloves garlic, minced
1 bunch scallions, whites minced, dark green sliced
8 ounces shitake mushrooms
4 cups vegetable stock
½ cup Tessemae's Mushroom Ginger Immunity
4 large eggs
8 ounces ramen noodles
sesame seeds

 

What you do

1. In a large pot heat the coconut oil over medium heat. Place bok choy cut size down and sear until lightly caramelized.  Flip over, cook for one minute and remove from pan.
2. In the same pan add ginger, garlic, and minced scallion whites. Cook, stirring, until fragrant. Add mushrooms and cook until just softened. Add stock and ¼ cup Mushroom Ginger Vinaigrette. Let simmer about 5 minutes for flavors to meld. Set aside to steep. Remove from heat add in the bok choy.
3. Meanwhile, cook the eggs and the noodles:
4. Cook the eggs: Bring a medium saucepan of water to a boil; reduce heat to medium high. Carefully lower eggs into the boiling water and cook for 6 minutes 30 seconds. Immediately transfer eggs to a bowl of ice water; set aside. Peel and slice eggs in half.
5. Cook the noodles: Boil according to package instructions.
6. Bring broth back to a simmer and add bok choy. Divide noodles between bowls. Ladle the veggies and broth over top. Garnish with the egg, scallion greens, and sesame seeds. Drizzle more Mushroom Ginger Vinaigrette over each bowl.

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Makes 4 servings

What you need

3 sweet potatoes, cut into long wedges
1 bunch scallions
2 limes, halved
½ cup Tessemae’s Chili Lime Vitality
6-8 chicken thighs
1 cup fresh cilantro springs
 

What you do

1. Heat your oven to 450. Toss the sweet potatoes, scallions and limes with 2 tablespoons Chili Lime on a large rimmed baking sheet. Season with salt and pepper. (These veggies will form the “rack” to roast the chicken.)
2. Season the chicken thighs all over with salt and pepper. Place the chicken thighs on top of the veggies. Drizzle 2 more tablespoons Chili Lime between them. Season everything with salt and pepper. Roast until the chicken skin is golden and a thermometer registers 165F when inserted in the thickest part of the thigh, about 45 minutes.
3. Serve the chicken and veggies with cilantro and with more Chili Lime Vinaigrette.

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Makes 4 servings

What you need

1 cup farro, quinoa, or barley
5 oz baby spinach
1 pint figs, quartered
2 balls burrata, halved
4 ounces prosciutto
½ cup Tessemae’s Chia Balsamic Balance
  

What you do

1. In a medium saucepan bring 2 cups water and a pinch of salt to a boil. Stir in 1 cup farro. Cover and reduce heat to a simmer. Cook until grains are tender but, about 20 minutes. Drain any excess water.
2. Arrange farro, spinach, figs, burrata, and prosciutto in bowls and drizzle with Chia Balsamic.

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