INGREDIENTS:

• 1 can Black Beans
• 1 can Pinto Beans
• Chopped Red and Green Peppers
• 1 can of Corn
• Cherry Tomatoes cut in half
• 1 can Hominy
• 1 chopped Red Onion
• 1/4 bottle Terrapin Ridge Farms Cilantro Lime Ranch Dressing

DIRECTIONS:

1. Drain the beans, corn and hominy.
2. Add ingredients to a large bowl, pour the bottle of Hatch Chile Ranch Dressing or Cilantro Lime Ranch Dressing on top and toss together.
3. Serve as a salad or with tortilla chips as a delicious dip! 

• 1 pound sushi grade ahi tuna and/or salmon cut into 3/4 inch cubes
• 1/4 cup low sodium soy sauce

• 1/4 cup Terrapin Ridge Farms with Roasted Pineapple Habanero

• 1/2 teaspoon sesame seeds for garnish
• Cooked rice (roughly 2 cups cooked)
• Salad or herb leaves
• Avocado slices
• Seaweed salad
• Cucumber slices
• Pickled ginger
• Edamame
• Lime slices
• Carrots thinly sliced
• Radish, thinly sliced

1. Combine the poke fish and Roasted Pineapple Habanero sauce in a bowl.
2. Assemble poke bowl immediately by scooping half a cup of rice on the bottom, followed by your toppings.
3. Drizzle with extra Roasted Pineapple Habanero sauce and soy (optional) and sprinkle with sesame seeds. Serve immediately.

INGREDIENTS:

• 1 pound chicken, (or shrimp, lamb, tofu) cubed
• Green Pepper, sliced
• Zucchini, sliced
• Yellow Squash, sliced
• Onion, sliced to slide onto skewers

• Terrapin Ridge Farms’ Coconut Curry Aioli

DIRECTIONS:

1. Slide the meat and veggies skewers.
2. Grill or bake until chicken reaches 165F and until there are grill marks on the vegetables and chicken. If you bake the kebabs, turn broiler on when baking is complete to add a grilled texture and feel.
3. 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! 

INGREDIENTS:

• 1 jar Terrapin Ridge Farms Tropical Tequila Sauce
• 1 head Bib lettuce
• 1.5 lbs raw shelled and deveined shrimp
• 2 cups prepared white rice
• Fresh pineapple sliced 1/4 inch thick

• Optional: pickled red onion and extra crushed red pepper.

DIRECTIONS:

1. In the shallow bowl add the shrimp and 1/2 of the Tropical tequila sauce. Let shrimp marinate for up to one hour. Slice the pineapple. Add to a hot Saute pan. Allow it to sear on one side then turn until seared on the other.
2. Remove to a plate and set aside. At the same time in a separate pan do the same with the shrimp. Do not crowd the shrimp otherwise they will steam and not caramelize. Allow the shrimp to sear on one side, turn and sear on the other. The sauce will help the shrimp to get dark caramelized edges.
3. Tip: Remove excess sauce from the shrimp. Add the shrimp to the frying pan one at a time until the pan is full but not crowded. Do not move them until they are ready to turn. Cook the shrimp in two batches if needed.
4. On a serving plate they are small leaves of lettuce add a heaping tablespoon of rice to each lettuce two or three pieces of shrimp A slice of pineapple Garnish with pickled red onion. Drizzle with additional Terrapin Ridge Farms Tropical Tequila Sauce.
5. To make your own pickled red onions add 1 sliced red onion placed into a pint size mason jar, or other glass or ceramic container with a seal-able lid. Add to a small sauce pan 1 1/2 cups white vinegar.
6. 2 Tablespoons sugar and 1 Tablespoon salt stir until dissolved. Pour mixture over the onions in the jar until full place on a tight lid to seal then refrigerate.

INGREDIENTS: 

• 1-1/2 pounds baby red potatoes, cut into 3/4-inch cubes
• 1 tablespoon extra virgin olive oil
• 3/4 teaspoon sea salt, divided
• 2 medium limes
• 1/4 cup unsalted butter, melted
• 1 jar Terrapin Ridge Farms Mango Habanero Jam
• 1/2 pound fresh asparagus, trimmed
• 1 pound uncooked shrimp (16-20 per pound), peeled and deveined
• 2 tablespoons minced fresh cilantro and fresh mango for garnish.

DIRECTIONS:

1. Preheat oven to 400°.
2. Place potatoes in a greased sheet pan. Drizzle with olive oil. Sprinkle with 1/4 teaspoon sea salt, stir to combine. Bake 30 minutes.
3. Meanwhile, in a large Ziplock bag, add mango habanero jam, melted butter and juice of 2 limes and remaining sea salt to the shrimp. Squish bag gently to cover all shrimps with jam.
4. Remove sheet pan from oven, stir potatoes.
5. Arrange asparagus and marinated shrimp on top of potatoes.
6. Pour any extra marinade or liquid from the ziplock over vegetables and shrimp.
7. Bake until shrimp turn pink and vegetables are tender, about 10 minutes.
8. Sprinkle with cilantro and fresh mango. 

INGREDIENTS:

• Arugula
• Goat Cheese
• Blackberries
• Pistachios

• Terrapin Ridge Farms Lemon Honey Vinaigrette

   

DIRECTIONS: