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    12 Comfort Food Recipes to Cozy up With

    Feel good casseroles, meaty pasta bakes, hearty soups, and more to cozy up with. These recipes use Pesto Aioli, Sriracha Aioli, Garlic Kraut Mustard, Apricot Ginger Teriyaki Glaze

    Pesto Aioli Recipes

    Sausage Pesto Tortellini Bake

    Prep Time: 10 minutes

    Cook Time: 20 minutes

    Total Time: 30 minutes

    Servings: 4-6 servings

    What you'll need:

    1 8 oz Terrapin Ridge Farms Pesto Aioli

    1 lb Sweet Italian sausage

    20 oz Spinach and cheese tortellini

    1/2 cup Shredded mozzarella

    1/4 cup Grated parmesan

    1 .75 oz package of Basil, chiffonade

    1/4 pint Heavy whipping cream

    1/2 Red onion, diced

    1 Shallot, diced

    2 Garlic cloves, minced

    1 oz Tomato paste

    10 oz Grape tomatoes, halved

    1/4 cup White wine, Chardonnay

    1 tbsp Crushed red pepper flakes

    Cost: $23.00, not including TRF product

    What to do:

    Preheat the oven to 375 °F.

    Brown the sausage in a skillet, drain, set aside.

    Chop the onion, shallot, grape tomatoes and

    garlic and add one tablespoon of olive oil to the

    skillet and saute until the onions are translucent.

    Add the tomato paste in halfway and stir until

    browned to a brick red color. Add the wine and

    whisk everything to combine. Some of the wine

    will evaporate right away or else your heat wasn't

    high enough. Add the cream and whisk.

    Meanwhile, cook the pasta in salted boiling water

    for as long as the package indicates. Switch the

    stovetop heat for the skillet to its lowest setting

    and stir the sauce every few minutes until the

    pasta is done cooking.

    Strain pasta but reserve a few tablespoons of

    starchy pasta water and add to the sauce to thin it

    out for a silkier texture after adding the cooked

    pasta. Toss the cooked pasta in 4 oz of the TRF

    Pesto Aioli then add the dressed pasta and

    sausage to the sauce, mix and put into oven safe

    casserole dish. Add the parmesan on top of the

    pasta and then sprinkle the shredded mozzarella.

    Bake the pasta for 20 minutes or until golden

    brown. Garnish with 2 oz of the Pesto Aioli then

    top with basil and sprinkle crushed red pepper

    flakes if desired. Serve hot.

    Bacon Pesto Quiche

    Prep Time: 10 minutes

    Cook Time: 25 minutes

    Total Time: 35 minutes

    Servings: 8 to 10 servings

    What you'll need:

    1 8 oz Terrapin Ridge Farms Pesto Aioli

    6 Eggs

    2 tbsp Olive oil

    1 16 oz Package bacon

    1/2 cup Shredded mozzarella

    3 Campari tomatoes, diced

    5.3 oz Greek yogurt

    1/2 cup Spinach, chopped

    1 pie crust

    1/4 cup Shredded parmesan

    1/4 tsp Kosher salt

    1/4 tsp Freshly ground pepper

    1 Zucchini, diced

    1/3 cup Parsley, chopped

    1 Garlic clove, minced

    2 tbsp basil, chiffonade

    Cost: $13.00, not including TRF product

    What to do:

    Preheat the oven to 425 °F and drizzle olive oil onto

    the pie pan. Cook bacon until crispy, then place on

    a plate with paper towels to get rid of the grease.

    Chop the bacon into small pieces. Set aside.

    Unravel the pie crust into the pie dish.

    Whisk together eggs, 5 oz TRF Pesto Aioli, Greek

    yogurt, garlic, salt, and pepper. Stir in zucchini,

    tomatoes, parsley, and spinach. Sprinkle parmesan

    cheese and mozzarella cheese on top. Bake the

    quiche for 25 minutes or until golden brown on top.

    Garnish with basil and TRF Pesto Aioli.

    Chicken Pancetta Pesto Pot Pie

    Prep Time: 10 minutes

    Cook Time: 35 minutes

    Total Time: 45 minutes

    Servings: 6 to 8 servings

    What you'll need:

    1 8 oz Terrapin Ridge Farms Pesto Aioli

    2 Eggs, beaten

    4 1/2 tbsp Olive oil

    1 lb Boneless skinless chicken breasts

    2 pie crusts

    3 cups Low-sodium chicken broth

    1/4 cup Heavy Whipping Cream

    1 4oz Pancetta cubetti

    1/4 tsp Kosher salt

    1/4 tsp Freshly ground pepper

    1/3 cup Parsley, chopped

    2 Garlic cloves, minced

    1 can Cream of celery soup

    1 Rib of celery, chopped

    1 Medium onion, chopped

    1 1/2 cups Frozen peas and carrots

    2 tbsp Lemon Juice

    Cost: $19.00, not including TRF product

    What to do:

    Preheat oven to 400 °F and adjust rack to middle

    position. Pat chicken dry with paper towels and

    season with salt and pepper. Heat 1 tbsp olive oil in

    large Dutch oven until just smoking. Cook chicken

    until browned. Add broth and bring to a boil. Cover

    and simmer until chicken is cooked through, 6-8

    minutes. Transfer chicken to plate and strain broth

    into bowl, set aside. Heat 1 tbsp olive oil in now

    empty Dutch oven and add pancetta, onion, celery

    and garlic and cook until lightly browned. Add

    reserved broth, can of cream of celery, heavy

    whipping cream and 5 oz TRF Pesto Aioli. Whisk

    until combined and bring to a boil. Lower to

    medium heat and let simmer until thickened to a

    chowder consistency.

    Meanwhile, shred chicken into bite-sized pieces.

    Add chicken, frozen peas and carrots, lemon juice

    and parsley to mixture and season with salt and

    pepper to taste.

    Unwrap pie crusts, lightly brush pie pan with 2

    tablespoons of olive oil to grease the pan to prevent

    the crust from sticking. Unroll one crust onto the

    pan. Add chicken mixture into the pan then place

    remaining pie crust on top. Stick the two crusts

    together using 1 of the beaten eggs. Use a fork or

    your fingers to crimp edges. Using paring knife,

    make 3 steam vents on top of the crust. Brush crust

    with remaining beaten egg and bake until crust is

    golden brown, about 35 minutes. Let pot pie rest 10

    minutes before serving.

    Sriracha Aioli Recipes

    Sriracha Sausage Tater Tot Casserole

    Prep Time: 5 minutes

    Cook Time: 45 minutes

    Total Time: 50 minutes

    Servings: 8 to 10 servings

    What you'll need:

    1 8 oz Terrapin Ridge Farms Sriracha Aioli

    6 Eggs, beaten

    1/2 cup Milk

    1 32 oz Frozen Tater Tot Package

    1 16 oz Breakfast sausage roll

    1/4 tsp Kosher salt

    1/4 tsp Freshly ground pepper

    1 8 oz Package shredded cheddar cheese

    1 Medium onion, chopped

    1 Green onion, chopped

    Cost: $11.00, not including TRF product

    What to do:

    Preheat oven to 350 °F and adjust rack to middle

    position. Lightly grease a 9x13-inch baking pan with

    1 tbsp olive oil. In a medium bowl, whisk together

    eggs, milk, salt, pepper, and 4 oz TRF Sriracha Aioli.

    Crumble sausage into 1/2-inch chunks and add to

    egg mixture. Stir 4 oz of the shredded cheese and

    medium chopped onion into egg mixture.

    Pour egg mixture into baking pan and spread tater

    tots evenly on top. Lightly season with salt and

    pepper. Place in oven and bake for 40 minutes.

    Sprinkle remaining cheese on top and place back in

    the oven for 5 minutes or until cheese is golden

    brown. Garnish with chopped green onion and TRF

    Sriracha Aioli.

    Sriracha Goat Cheese Shakshuka

    Prep Time: 5 minutes

    Cook Time: 25 minutes

    Total Time: 30 minutes

    Servings: 4 to 6 servings

    What you'll need:

    1 8 oz Terrapin Ridge Farms Sriracha Aioli

    5 Eggs

    3 tbsp Olive oil

    1 Red onion, diced

    1 Red bell pepper, thinly sliced

    3 Garlic cloves, chopped

    3/4 tsp Kosher salt

    1/4 tsp Freshly ground pepper

    1 tsp Cumin

    1 tsp Sugar

    1 tsp Smoked paprika

    1 14 oz Can Fire roasted crushed tomatoes

    1/3 cup Chardonnay

    1/2 cup crumbled goat cheese

    2 tbsp Cilantro, chopped

    1 Baguette

    Cost: $14.00, not including TRF product

    What to do:

    Preheat oven to 375 °F and adjust rack to middle

    position. In a large cast iron skillet, heat the olive oil

    over medium heat. Add the onion and cook until

    translucent. Turn the heat down to medium-low and

    add the sliced peppers and garlic, cook for 5

    minutes. Add all spices and cook for 2 more

    minutes. Add canned tomatoes, 5 oz TRF Sriracha

    Aioli, and wine. Simmer on low for 10 minutes,

    uncovered.

    With the back of a spoon, make a well for each egg

    in the stew. Crack the eggs into each well, sprinkling

    each egg with a little salt and pepper.

    Place in the preheated oven and bake for 10

    minutes or until egg whites become opaque.

    Place baguette in the oven for 5 minutes or until

    toasted. Remove from oven and top with fresh

    cilantro, goat cheese, and TRF Sriracha Aioli.

    Serve with sliced, crusty baguette.

    Sriracha Chicken Enchilada Casserole

    Prep Time: 5

    Cook Time: 40 minutes

    Total Time: 45 minutes

    Servings: 4 to 6 servings

    What you need:

    1 8 oz Terrapin Ridge Farms Sriracha Aioli

    1 lb Boneless skinless chicken breasts

    3 tbsp Olive oil

    1 Red onion, diced

    3 cups Shredded cheddar cheese

    1 12 oz Enchilada sauce

    6 medium flour or corn tortillas

    3/4 tsp Kosher salt

    1/4 tsp Freshly ground pepper

    1/4 cup Cilantro

    1/4 cup Green onions, chopped

    8 oz Sour cream

    Cost: $12.00, not including TRF product

    What to do:

    Preheat oven to 375 °F and adjust rack to middle

    position. Grease 9x13 inch baking dish with 2 tbsp

    olive oil. Cut each chicken breast into three tenders.

    In a large cast iron skillet, heat the olive oil over

    medium heat. Add the onion and cook until

    translucent. Add chicken tenders, 8 oz of enchilada

    sauce and 4 oz TRF Sriracha Aioli. Cook covered on

    low to medium heat for 20 minutes. Stir occasionally.

    Remove chicken and shred with two forks or a

    handheld mixer. Divide shredded chicken onto 6

    tortillas and roll them up, one at a time.

    Ladle 1/4 cup of the Sriracha/enchilada sauce onto

    the bottom of the baking dish and add one rolled

    chicken tortilla at a time until all 6 wraps are side by

    side. Add the rest of the enchilada sauce and then

    add the shredded cheese on top of the wraps. Bake

    for 20-30 minutes uncovered, until bubbly and

    cheese has melted and browned. Remove from oven

    and top with fresh cilantro, green onions, and TRF

    Sriracha Aioli. Serve with sour cream if desired.

    Garlic Kraut Mustard Recipes

    Mustard Glazed Pork Tenderloin, Brown Rice & Green Bean Casserole

    Prep Time: 5 minutes

    Cook Time: 40 minutes

    Total Time: 45 minutes

    Servings: 8 to 10 servings

    What you need:

    1 8.5 oz Terrapin Ridge Farms Garlic Kraut

    Mustard

    1 18 oz Pork tenderloin

    1 10 oz Frozen French cut green beans

    1/4 tsp Kosher salt

    1/4 tsp Freshly ground pepper

    1/4 cup Sliced almonds

    2 8.5 oz Pouches brown rice and quinoa

    3 tbsp Olive oil

    2 tbsp Red wine vinegar

    Cost: $17.00, not including TRF product

    What to do:

    Preheat oven to 375 °F and adjust rack to middle

    position. Lightly grease a 9x13-inch baking pan with

    1 tbsp olive oil. Remove pork tenderloin from

    package and place on baking pan. Spread 4 oz of

    TRF Garlic Kraut Mustard on top of the pork loin and

    then cover with foil and bake for 25 minutes.

    Uncover and bake for an additional 10 minutes until

    the loin reaches 145 °F.

    Meanwhile, put green beans in a microwave safe

    dish and cook according to package. Also cook the

    brown rice and quinoa according to its package.

    Remove pork loin from oven when finished and let

    rest for 3 minutes before slicing. Meanwhile, make a

    vinaigrette from 3 tbsp of TRF Garlic Kraut Mustard,

    2 tbsp olive oil, 2 tbsp red wine vinegar, salt, and

    pepper. Whisk until mixed.

    Rinse/clean 9x13-inch baking pan and put the

    cooked rice, sliced pork loin, and green beans in the

    pan. Sprinkle sliced almonds and garnish with

    vinaigrette. Serve hot.

    Kielbasa Garlic Kraut Mustard Potato Casserole

    Prep Time: 15 minutes

    Cook Time: 1 hour and 10 minutes

    Total Time: 1 hour and 25 minutes

    Servings: 8 to 10 servings

    What you need:

    1 8.5 oz Terrapin Ridge Farms Garlic Kraut

    Mustard

    12 oz Smoked kielbasa sausage, diced

    1 tbsp Olive oil

    2 tbsp Butter

    3 tbsp Flour

    1 cup Milk

    1 cup Chicken stock

    3 oz Sauerkraut

    1/2 Medium onion, diced

    1 lb Potatoes, peeled and thinly sliced

    4 oz Shredded gruyere cheese

    4 oz Shredded cheddar cheese

    1/4 tsp Kosher salt

    1/4 tsp Freshly ground pepper

    2 tbsp Parsley, chopped

    Cost: $16.00, not including TRF product

    What to do:

    Preheat oven to 350 °F and adjust rack to middle position.

    Heat olive oil in cast iron pan and add the diced kielbasa

    and onions in an even layer, cook until browned. Remove

    from skillet and set aside.

    Pour off the fat and strain it, then return it to the same

    skillet and set it to medium-low. Add the butter and the

    flour and whisk it together until a thick paste forms, about

    1 minute.

    Add the milk by the quarter-cup, whisking well after each

    addition. Cook until the sauce has thickened then add the

    chicken stock in the same way. Add 4 oz of TRF Garlic

    Kraut Mustard and sauerkraut and mix until combined.

    Remove from the heat and add 2 oz of gruyere and 2 oz

    of cheddar to the sauce and season with salt and pepper.

    Spread a ladleful of sauce onto the bottom of a 9x13

    baking dish, then top with a layer of sliced potatoes, and

    then a layer of kielbasa. Cover with sauce and continue

    until all of the ingredients are used. Finish with a layer of

    potatoes and then finally sauce on top.

    Baked, covered with foil, for 40 minutes.

    Remove from oven and add the rest of the cheese.

    Bake for an additional 30 minutes, or until potatoes are

    tender and the cheese is slightly browned.

    Garnish with chopped parsley.

    Garlic Kraut Mustard Lentil Soup with Kielbasa, Apples, and Arugula

    Prep Time: 15 minutes

    Cook Time: 50 minutes

    Total Time: 1 hour and 5 minutes

    Servings: 4 to 6 servings

    What you need:

    4 tsp Terrapin Ridge Farms Garlic Kraut Mustard

    2 tbsp Unsalted butter

    2 Honeycrisp apples, peeled and diced

    3 celery stalks, chopped into 1/2-inch pieces

    1 tsp Kosher salt

    1 tsp Freshly ground pepper

    5 Garlic cloves, minced

    1 Large yellow, finely chopped

    1 Fresh thyme sprig, leaves chopped or 1/2 tsp

    dried thyme

    *1 cup apple cider

    *1/2 cup Chardonnay or any dry white wine

    (*or 1 1/2 cups Hard apple cider instead)

    3 1/2 cups Water

    3/4 lb Kielbasa, sliced 1/2 inch thick

    10 oz / 1 1/2 cups Dried small red lentils

    1/4 tsp Ground nutmeg

    2 tsp Apple cider vinegar

    1/4 cup Greek yogurt

    1/2 cup Fresh arugula

    1/4 cup Gruyere cheese, shredded

    4 Green onions, thinly sliced for garnish

    Cost: $14.00, not including TRF product

    What to do:

    Melt the butter in a large Dutch oven over

    medium-high heat. Add the onion, season

    with salt and pepper and cook, stirring, until

    the onion is translucent, about 5 minutes.

    Add half the chopped apples, and cook,

    stirring until softened, adjusting the heat as

    necessary to avoid burning, about 5 minutes.

    Add the celery, garlic and thyme, and stir to

    combine. Pour in the cider and wine and let it

    come to a boil. Add the sausage, lentils,

    nutmeg and water to the pot. Season with 1

    tsp salt and 1 tsp freshly ground pepper. Let

    the soup come to a boil, then decrease the

    heat to maintain a low simmer.

    Cover the pot and cook until the lentils are

    tender, 40 to 50 minutes.

    Before serving, add the vinegar. Stir together

    the Greek yogurt and the mustard, then stir

    the mixture into the soup. Taste and add

    more salt and pepper if needed. Serve in

    bowls topped with the green onions, fresh

    arugula, and remaining chopped apples.

    Apricot Ginger Teriyaki Glaze Recipes

    Apricot Ginger Coconut Milk Braised Chicken with Sweet Potatoes and Rice

    Prep Time: 15 minutes

    Cook Time: 15 minutes

    Total Time: 30 minutes

    Servings: 4 to 6 servings

    What you'll need:

    1 12 oz Terrapin Ridge Farms Apricot Ginger

    Teriyaki Glaze

    1 1/2 lbs Boneless skinless chicken breasts

    1 tbsp ground turmeric

    2 tsp ground ginger

    1 tsp Kosher salt

    1 tsp Freshly ground pepper

    3 tbsp Olive oil

    2 medium Shallots, chopped finely

    3 garlic cloves, minced

    1 inch / 1 tbsp Fresh ginger, grated

    1/4 tsp Cayenne pepper

    1/2 cup Fresh cilantro, chopped

    2 medium Sweet Potatoes, peeled and cut into

    1 inch chunks

    1 1/2 cups Chicken broth

    1 can Coconut milk

    2 tbsp Fish sauce

    2 Limes, juiced, for serving

    2 cups Cooked rice, for serving

    1 tbsp Chili oil, optional for garnishing

    4-6 Toasted naan, for serving

    Cost: $16.00, not including TRF product

    What to do:

    Toss the chicken with the turmeric, ginger, and 1

    tablespoon of olive oil. Let sit 5 minutes.

    Heat 2 tablespoons of olive oil in a large Dutch oven

    or pot over medium-high heat. Add the chicken and

    sear on both sides until browned, about 2 minutes.

    Add the shallots, garlic, ginger, cayenne, and 1/3

    cup cilantro, cook 3 minutes, then toss in the sweet

    potato. Reduce the heat to low. Add 1 cup broth,

    the coconut milk, 8 oz TRF Apricot Ginger Teriyaki

    Glaze and fish sauce. Partially cover and simmer for

    20-30 minutes, or until the chicken is cooked

    through.

    If the sauce is too thick, add additional broth. Stir in

    the lime juice.

    Serve the chicken and sauce over rice.

    Top with remaining fresh cilantro and chili oil, if

    desired.

    Enjoy with toasted naan bread.

    Apricot Ginger Teriyaki Pad Thai

    Prep Time: 10 minutes

    Cook Time: 20 minutes

    Total Time: 30 minutes

    Servings: 4-6 servings

    What you'll need:

    1 12 oz Terrapin Ridge Farms Apricot Ginger

    Teriyaki Glaze

    1 tbsp Olive oil

    1 tsp Kosher salt

    1 tsp Freshly ground pepper

    1 lb Boneless, skinless chicken breasts

    (or use 16 oz jumbo tail-on peeled and

    deveined shrimp)

    1 14 oz Package rice noodles

    1 cup Broccoli, chopped

    1/2 Red onion, chopped

    2 Garlic cloves, minced

    1 inch / 1 tbsp Fresh ginger, grated

    1/4 cup Peanuts, crushed

    1/3 cup Cilantro, chopped

    2 tbsp Peanut butter, smooth

    2 Limes, juiced

    1 tsp Soy sauce

    1 tbsp Chili crisp oil

    Cost: $14.00, not including TRF product

    What to do:

    Prepare the rice noodles according to package

    instructions. Set aside.

    Saute the chicken breasts with olive oil and salt

    and pepper until fully cooked / 165 °F in the center.

    Remove chicken from pan and set aside.

    Add the broccoli and red onions to the pan and

    cook until onions are translucent. Add the garlic

    and ginger and stir until mixed with broccoli and

    onions.

    Add the peanut butter, soy sauce, and 6 oz of TRF

    Apricot Ginger Teriyaki Glaze. Stir until combined.

    Slice the chicken and add to the pan. Add the rice

    noodles to the pan and stir everything to combine.

    Spoon into bowls and garnish with lime juice,

    crushed peanuts, and chili crisp oil, if desired.

    Apricot Ginger Teriyaki Chicken Couscous

    Prep Time: 20 minutes

    Cook Time: 25 minutes

    Total Time: 45 minutes

    Servings: 4 to 6 servings

    What you'll need:

    1 12 oz Terrapin Ridge Farms Apricot Ginger

    Teriyaki Glaze

    2 tbsp Olive oil

    1 1/2 lbs Boneless, skinless chicken breasts

    1 1/2 cups couscous

    1/2 cup Kalamata olives, pitted and halved

    1/3 cup Parsley, chopped

    1 Lemon, grated for zest and 2 tsp juice

    2 1/2 tsp Kosher salt

    1 tsp Cumin

    1 tsp Paprika

    1 tsp Freshly ground black pepper

    1/2 cup Freshly squeezed orange juice

    2 tbsp Honey

    2 tsp Cinnamon

    1/4 tsp Crushed red pepper

    2 tbsp Butter

    Cost: $11.00, not including TRF product

    What to do:

    Prepare couscous according to package and then

    add 2 oz of TRF Apricot Ginger Teriyaki Glaze,

    olives, parsley, and lemon zest and set aside.

    Combine the salt, cumin, paprika, and pepper and

    brush onto both sides of the chicken. Saute the

    chicken in 1 tbsp of olive oil over medium heat until

    cooked. Set aside.

    Simmer the orange juice with the honey, lemon

    juice, cinnamon, crushed red pepper, and 2 oz TRF

    Apricot Ginger Teriyaki Glaze for 2 minutes, then

    add the butter and whisk until smooth. Drizzle over

    the chicken and the couscous and serve

    immediately.