Makes 4 servings.

Ingredients:

• 4 Boar’s Head Smoked Sausages
• 1 green pepper, seeded and cut into wedges
• 1 red pepper, seeded and cut into wedges
• 1 large sweet onion, quartered lengthwise and halved crosswise
• 2 large ears of corn, peeled and cut into 1” rounds
• 4 bamboo skewers soaked in water
• 3 Tbsp. Boar’s Head Brown Sugar & Spice Ham Glaze Cooking Sauce
• 1 Tbsp. Boar’s Head Delicatessen Style Mustard

Directions:

1. Preheat the grill to medium high.
2. Cut the sausages on the diagonal into 1½” pieces.
3. Thread the sausage and vegetables alternately onto skewers; set aside.
4. In mixing bowl, combine the brown sugar & spice glaze and mustard.
5. Place each skewer on the grill and cook for approximately 2 minutes. Turn and cook for 2 more minutes. Brush each kabob with the glaze mixture while still on the grill. Turn again and add more glaze, making sure not to burn.
6. Continue grilling for 5 more minutes or until vegetables are tender and golden brown. Serve by placing skewers on a platter.

Ingredients:

• 8 oz. (227 g) boneless pork chops, cut into thin strips
• 1 teaspoon (5 mL) cornstarch
• ¼ teaspoon (1 mL) salt
• ¼ teaspoon (1 mL) ground white pepper
• 6 oz. (170 g) Thai Kitchen^® Stir-Fry Rice Noodles
• 2 teaspoon (10 mL) vegetable oil
• 2 teaspoon (10 mL) Thai Kitchen^® Roasted Red Chili Paste
• 1 red Thai chili, seeded and thinly sliced
• 1 teaspoon (5 mL) minced garlic
• 4 cups (1 L) chicken broth
• 2 green onions, thinly sliced

Directions:

1. Mix pork, cornstarch, salt and white pepper in medium bowl. Cover and refrigerate 20 minutes.
2. Meanwhile, soak rice noodles in warm tap water for 15 minutes. Drain then rinse noodles under cold water to cool. Set aside.
3. Heat oil in medium saucepan on medium heat. Add red chili paste, chili and garlic, then stir fry 1 minute.
4. Add broth; bring to boil.
5. Add pork and noodles, stirring to separate pork pieces. Return to boil, then stir in green onions.
6. Ladle soup into bowls and serve immediately.

Serves 4-6

Ingredients:

• 4 cups lamb shoulder, diced
• 12 crimini (brown button) mushrooms
• 12 red pearl onions, peeled

Marinade:

• 2 tsp. ground cumin
• 2 tsp. fresh rosemary, chopped
• 1 Tbsp. fresh thyme, chopped
• 2 tsp. paprika
• 3 Tbsp. gluten-free soy sauce or wheat-free Tamari (optional)
• 1/4 cup olive oil
• Pinch salt
• Pinch pepper
• 6-8 large metal skewers

Directions:

1. In a large bowl, combine marinade ingredients and mix thoroughly. Add lamb, mushrooms and onions to marinade. Coat well and set aside for one hour.
2. Pre-heat barbecue, grill or broiler to medium-high.
3. Thread lamb, mushrooms and onions onto skewers in an alternating pattern.
4. Cook kebabs, turning frequently until done, approximately 6-8 minutes. Serve with saffron rice.

Makes 4 servings

Ingredients:

• 1 bunch lacinato kale (also called black, Italian or Tuscan kale)
• 3 Tbsp. extra virgin olive oil, divided
• 2 Tbsp. lemon juice, divided
• 1/8 tsp. salt
• 2 tsp. honey
• 1/4 tsp. minced fresh ginger (optional)
• 1/2 cup pomegranate arils
• 1 orange, sectioned
• Freshly ground black pepper

Directions:

1. Cut away the tough stalks from the kale and discard. Slice the leaves into bite-sized pieces and place in a large bowl.
2. Add 1 tablespoon oil, 1 tablespoon lemon juice and the salt to the kale. Massage the ingredients together for 4-5 minutes, working the leaves between your fingers. The kale will wilt and soften slightly.
3. Using a blender or a whisk, combine remaining 2 tablespoons oil, 1 tablespoon lemon juice, joney and ginger, if using. Pour dessing over the kale, and add pomegranate arils and orange sections. Toss to evenly distribute the dressing and season to taste with pepper.

Ingredients:

• 1 cup Thai Kitchen Coconut Milk or 1 cup Thai Kitchen Lite Coconut Milk
• ¾ cup water
• 2 Tbsp. light brown sugar
• 1 tsp. McCormick Pumpkin Pie Spice
• 1 cup old fashioned gluten-free oats

Directions:

1. Mix coconut milk, water, sugar and pumpkin pie spice in medium microwavable bowl. Stir in oats.
2. Microwave on high for 3 ½ to 4 minutes, or until desired consistency. Stir before serving.

Directions:

Ingredients:

• 1 package Rudi’s Gluten-Free Rosemary Olive Oil Ciabatta Rolls
• 1 Tbsp. olive oil
• 1/2 cup diced Granny Smith apple
• 1/2 cup diced firm, ripe pear
• 1/3 cup finely chopped onion
• 1/3 cup finely chopped celery
• 1/2 tsp. dried thyme leaves
• 1/4 tsp. dried rubbed sage
• Salt + pepper (to taste)
• 3/4 cup gluten-free vegetable broth
• 1/4 cup chopped walnuts, optional

Directions:

1. Preheat oven to 400 degrees.
2. In a small pan over medium heat, saute onion and celery in olive oil for 2-3 minutes, until fragrant and beginning to soften.
3. Add apples, pears, and dried herbs to the pan, stirring well.
4. Cook 3-5 minutes, stirring regularly, until apples and pears are soft but not mushy.
5. Remove rolls from the freezer and place directly onto a baking sheet.
6. Bake rolls four 4 minutes and remove pan from the oven.
7. Use a serrated knife to cut the tops, lengthwise, off of the rolls. Use your fingers to scoop out the inside of each roll, tearing into pieces and putting in a medium-sized mixing bowl.
8. Stir together bread, vegetable broth, and apple-pear mixture. Adjust seasoning as necessary.
9. Scoop stuffing back into the bread ‘bowls.’ Sprinkle with walnuts if desired.
10. Bake 6 more minutes, or until heated through.
11. Serve immediately.