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.