Ingredients: ¼ stick of butter 1 tsp. of garlic powder ⅓ cup of Tickle Your Palate Exquisite Habanero Sauce ¼ cup of heavy cream Melt butter. Add garlic powder and habanero sauce, then sauté for a few minutes. Add cream and stir.

Ingredients: ¼ – ⅓ c. Tahini 2 tbsp. lemon juice 1 tsp. cumin 1 tsp. salt 1 can garbanzo beans drained 3 cloves of garlic minced Olive oil to taste and consistency that you want Place all ingredients into a blender. Blend until smooth. Drizzle with Tickle Your Palate Exquisite Habanero Sauce. Enjoy!

Love this on a nice summer’s evening, when you can grill and eat out on the picnic table! Ingredients: 2 lg. shallots minced ½ c. freshly squeezed orange juice 4 tsp. grated orange peel minced.  (Just mince the peel, not the white pith.  The white pith will make the marinate bitter.) 3 tbsp. olive oil 3 tbsp. fresh rosemary minced 2 tbsp. balsamic vinegar 1 tbsp. honey ¼ cup of Tickle Your Palate Habanero Sauce 1 (approx… 1 ¾ lb.) boneless skinless Organic turkey breast For marinade: In a mixing bowl add all ingredients except turkey breast together and blend. For turkey: Flatten turkey breast to about 1 inch thickness. Put marinade and turkey breast in a plastic zip lock bag and refrigerate for 6 – 12 hours, turning occasionally. Heat Barbecue to medium.  Cook turkey breast for about 12 minutes a side and baste with marinade as you cook.  Cover with foil and let stand for 20 minutes. Slice diagonally across the grain.  If you would like to serve the extra marinade, make sure you cook it in a saucepan. Bring it to a boil and boil for 5 to 10 minutes.  (Do not use marinade without cooking it!)

(Serve this with mashed potatoes or wide noodles.) An Alice Waters Recipe Time: 3 hours Preheat oven to 350 degrees Ingredients: 3 lb. Organic Beef Roast ¼ Cup of Butter 3 Carrots Chopped 4 Celery Stalks Chopped ½ Cup Chopped White Onion ¼ lb. Mushrooms Chopped 1 101/2 oz. Can Consommé 1 Cup Dry Red Wine 2 tsp. Salt 1 tsp. Pepper ½ tsp. Paprika 1 TBSP Capers ¼ Cup Flour (Optional) 1 Cup Sour Cream 3 Cloves of Garlic, ½ Cup of Tickle Your Palate Habanero Sauce In a large Dutch oven or Roasting Pan brown roast in butter. Add carrots, celery, onion and garlic and cook until softened.  Add Mushrooms. Add ½ of the Consommé (If you do not have consommé, use Stock) with Wine, Salt, Pepper, Paprika and Capers and add to the Beef.  Cover and cook in the oven for 2 hours, or until the meat is fork tender. Remove the meat to a warm platter. Remove the vegetables from the pan with a slotted spoon and put them in a blender with some of the pan liquid. Blend and add the pureed vegetables back into the pan.  If you care to thicken with flour add to the remaining consommé and stir into the puree

Ingredients: 3 oz. Monterey Jack cheese, shredded (about a cup) 1 tbsp.  butter 1 med. onion, minced 1 med. celery rib, minced 2 tsp. minced fresh thyme leaves 1 tsp. paprika 1 med. garlic clove, minced ¼ cup tomato juice (I use ketchup) ½ cup chicken broth 2 eggs ½ tsp. unflavored powdered gelatin 2/3 cup crushed saltines, (I use bread crumbs or panko) 2 tbsp. minced fresh parsley minced 1 tbsp. soy sauce 1 tsp. Dijon mustard ¾ tsp. kosher salt ½ ground black pepper 2 lbs.  Manchester-Farms ground chuck Glaze: ½ cup ketchup ¼ cup cider vinegar 1 tsp. hot sauce ½ tsp. ground coriander For Meatloaf: Preheat the oven to 375 degrees.  Put the oven rack in the middle position. Melt butter in a 10 inch skillet over med. high heat, add onion & celery and cook.  Stir until brown for 6 to 8 minutes.  Add the thyme, paprika and garlic, cook… stirring until fragrant, about 1 minute.  Reduce the heat to low and add the tomato juice or I add ketchup… Cook, stirring to scrape up the browned bits from the skillet, until thickened.  Maybe a minute.  Transfer to a bowl and set aside and cool.