If the shoe fits..

HOT SAUCE ANNOUNCEMENT

Peaches & Scream hot sauce has a totally new and improved flavor with a little more heat. I’ve switched the fruit from just peaches to an organic mixed fruit with peaches, pineapple, mangoes, and strawberries. We tested it out, and the results are incredible! It will be available for purchase at Old South Pearl Street Farmer’s Market this weekend.


Y’all been asking me for more recipes using other sauces beside Hand Grenade Sriracha. Here’s a couple with Jamberry Sriracha.

Brussels Sprout Slaw with Blue Cheese and Jamberry Sriracha

  • 2 cups shredded brussel sprouts
  • 1 cup shredded green cabbage
  • 1/4 cup shredded carrot
  • 2 minced green onions
  • 1/4 cup blue cheese dressing
  • 2 tbsp jamberry sriracha
  • salt + pepper to taste

Wash brussels sprouts and cut ends off. Roast in oven at 425* for 15 minutes. I roast the brussels sprouts because they are quite tough to eat raw, even when they’re shredded.  I use a food processor with a shredder blade to process and shred the roasted brussel sprouts, cabbage, carrot, and green onion. If you do not have a food processor, julienne the ingredients using a chef knife. Add vegetables to a large mixing bowl, and add blue cheese dressing and jamberry sriracha. Mix well, and add salt and pepper to taste. Keeps good in the refrigerator for a few days.

**You can also just make regular coleslaw using the bag mix labeled coleslaw that you can find in the salad section of the grocery store.

Balsamic Vinaigrette

I make my own salad dressing at home. Here’s one you’ve got to try!

  • 1/4 cup balsamic vinegar
  • 2 tbsp jamberry sriracha
  • 1 tbsp honey
  • 1 tbsp dijon mustard
  • 1/2 tsp salt
  • 1/2 cup oil

Add ingredients to glass jar and shake well. Keeps in the refrigerator for 2-3 weeks.


ORGANIC MUSTARD COMING SOON!
yellow mustard

 There’s lots of exciting things happening around here. Stay tuned!

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