The Best Labor Day Recipes | Terrapin Ridge Farms | Gourmet Sauces, Spreads, Dips, Mixes, and Specialty Foods
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The Best Labor Day Recipes

The Best Labor Day Recipes

Roasted Red Skin Potato Salad with Tomato Bacon Ranch
Ingredients:
1 pound red skin potatoes
1 bottle Terrapin Ridge Farms Bacon Tomato Ranch Dressing
Bacon
Hardboiled eggs
Chopped Celery
Green Onions
Roasted Corn
Directions:
Chop and boil the potatoes. Let cool. Chop up bacon, eggs, celery, green onions, and roasted corn. Add to a mixing bowl and pour the Bacon Tomato Ranch Dressing on top. Add a bit of salt and pepper, mix together and serve or refrigerate and serve cold later.
 
Bacon and Beer Jam Pinwheels
Ingredients: 
8 oz Cream cheese
½ cup Terrapin Ridge Farms Amber Ale Pineapple Jalapeno Jam
4 Tortillas, flour or corn
Bacon
Cheddar Cheese
 
Directions:
Spread cream cheese, Terrapin Ridge Farms Amber Ale Pineapple Jalapeno Jam, and cheddar cheese onto the pinwheels. Cook bacon and add bits to tortillas with the spread. Roll up the tortillas and slice into 1 inch pinwheels.
 
Pesto Pasta Salad
Ingredients:

½ lb Farfalle or some other fun shaped pasta
1 pt., halved Cherry tomatoes
1 bunch, chopped Scallions 
1/3 cup, sliced Kalamata olives 
½ can, sliced into ¼” rounds Hearts of palm 
1/3 cup Parmesan cheese, shredded
½, Lemon squeezed for juice,
Cracked black pepper/sea salt
Terrapin Ridge Farms Pesto Aioli Garnishing Squeeze
Directions: 

Prepare pasta, saving a ¼ cup of the pasta water – then let pasta cool 5 minutes.  Combine pasta, pasta water, tomatoes, scallions, kalamata olives, hearts of palm, parmesan cheese, lemon juice and cracked pepper/salt to taste. Mix well.  Then add Terrapin Ridge Farms Pesto Aioli Garnishing Squeeze and mix again…if you need more, add more!  Top with chiffonade of fresh basil leaves and serve warm on baby greens or refrigerate and take on a picnic!  You could also add grilled or rotisserie chicken to this.

Summer Corn Casserole with Hatch Chile Cream Cheese
Ingredients: 
1 can corn, drained
1 can creamed corn
1 box Jiffy corn muffin mix, unprepared
1 jar Terrapin Ridge Farms Hatch Chile Cream Cheese Dip
1/2 cup sour cream
Directions: 
Preheat oven to 350 degrees and lightly grease a 9” square baking dish. In a medium bowl, mix all ingredients together and bake for 50-60 minutes or until soufflé is golden brown. Center will be a little most, however, it should cut into squares and transfer to plate easily. This Hatch Chile corn soufflé recipes is always one of the first side-dishes to go.

Brats with garlic kraut
Ingredients:
Your choice of brat
Buns
Onions
Terrapin Ridge Farms Garlic Kraut Mustard
Butter
Directions:
Grill or pan fry your brats. While cooking brats, sauté butter and onions together until they are soft. Grill or bake your buns, smear on butter. Add sautéed onions and a heaping scoop of Terrapin Ridge Farms Garlic Kraut Mustard. Lastly, add your brat and enjoy!
 
Raspberry Peach Chiptole Ribs
Ingredients: 
4 to 5 pounds baby back ribs
2 jars Terrapin Ridge Farms Raspberry Peach Chipotle sauce
Equal parts salt, pepper and garlic powder, smoky paprika to taste.
1/2 cup fresh orange juice
zest of one lime with extra for serving.
1 tablespoon lime juice
Directions: 
Rub the ribs with a blend of salt, pepper and garlic powder and paprika. Cut the ribs into
chunks of two or three ribs, depending on their size. put pieces into a bowl and pour one jar
of Terrapin Ridge Farms Raspberry Peach Chipotle sauce over the ribs. Coat ribs evenly.
• Arrange the ribs standing up along the outer edge of the pressure cooker, making a ring with
the meat side of the ribs facing out. Continue with the remaining ribs arranging them in
concentric circles. Scrape all sauce from the bowl onto the ribs. Add 1/2 cup orange juice to
the ribs.
• Cover and cook on high pressure for 32 minutes. Allow the pressure to release naturally.
• In a small bowl combine, the other jar of Terrapin Ridge Farms Raspberry Peach Chipotle
sauce, orange juice, lime zest and lime juice and set aside.
• Heat the broiler.
• Transfer the ribs, meat side down, to a rimmed baking sheet. Brush the ribs with the sauce
that was set aside.
• Broil the ribs until they are scorched in spots, 1-3 minutes. Then flip them over, brush with
more sauce, and broil on that side until chard. Serve immediately with more sauce on the
side.
• This recipe can be made in a slow cooker, cook 4-5 hours on hi or 5-6 hours on low. Or,
adapt this recipe to cook low and slow in the oven then finish on the grill instead of the
broiler.

Chicken Vegetable Kebabs with Coconut Curry Aioli
Ingredients: 
1 pound chicken, cubed
Sliced Green Pepper Sliced
Zucchini Sliced
Yellow Squash Sliced
Onion Skewers
Terrapin Ridge Farms Coconut Curry Aioli
(Use any seasonal vegetables or meat, or tofu! We like shrimp and lamb with coconut curry.)
Directions: 
Skew the meat and veggies onto the skewer. Grill until chicken reaches 165F and until there are grill marks on the vegetables and chicken. Drizzle Terrapin Ridge Farms Coconut Curry Aioli on top of kebabs and serve over a bed of rice. Our Coconut Curry Aioli goes great with grilled vegetables and rice. Enjoy!
 
Peanut Butter Cookie Sheet Pan Casserole
Ingredients:
Ingredients you need for your favorite peanut butter cookie
Terrapin Ridge Farms Blueberry Bourbon Pecan Jam
Terrapin Ridge Farms Strawberry and Fig Jam
Vanilla Bean Ice Cream
Directions:
Mix your peanut butter cookie recipe together. Spread half of it on the bottom of a glass baking pan. On one half of the peanut butter cookie spread Blueberry Bourbon Pecan Jam and the other half spread Strawberry and Fig Jam. Layer the rest of the peanut butter cookie dough on top of jam. Cook in oven using the same directions as your peanut butter cookie recipe. Serve warm with vanilla bean ice cream. Delish!