Hot Dog Bar

A hot dog is a fine thing, BUT, a bacon-wrapped hot dog paired with a packed hot dog bar is an experience that’s anything but ordinary. Fire up the grill! There’s an entire summer season ahead — and you’ve got some serious eating to do!

Summertime Hot Dog Bar
Serves 4

Basic Ingredients:
8 hot dog buns
8 all beef hot dogs
8 pieces thin-sliced bacon
16 toothpicks, (soaked for 30 minutes)

Optional Condiments:
Ketchup
Yellow Mustard
Spicy Brown Mustard
Cream Cheese
BBQ Sauce Hot Sauce

Optional Toppings:
Dill or Sweet Relish Onions, caramelized
Spicy Marinated Peppers
Jalapeño Peppers
Pineapple Spears
Red Onion, diced
Baked Beans or Chili Beans
Cheddar Cheese
Pickle Spears

Directions:
1. Soak toothpicks in water for 30 minutes before grilling.

2. Wrap the hot dogs with a slice of thin-sliced bacon. Secure the bacon on each end with a soaked toothpick.

3. Grill the bacon-wrapped hot dogs on a well-oiled grill over medium heat. Turn the dogs as needed to cook the bacon until it’s crispy on all sides. The bacon will take longer to grill than a plain dog, so plan on watching and turning the dogs carefully until the bacon is cooked evenly on all sides.

4. Once you’ve flipped the hot dogs and the bacon has cooked on the top and bottom, the bacon should be secure enough around the hot dog to remove the toothpicks. Carefully remove the toothpicks and grill the other two sides until the bacon is fully crispy on all sides. Get creative with the toppings! Two of our favorite hot dog toppings are caramelized onions paired with a thick stripe of cream cheese. From there, go with the other condiments as desired. The cream cheese, not a common hot dog addition, is nicely decadent -- try it, you might love it, too!

Try one of these tasty combos, or make up your own signature hot dog:
West Coast Vibes: Cream Cheese + Caramelized Onions + Spicy Brown Mustard + Pickled Hot Peppers
Cowboy Dog: Bacon-wrapped dog with Baked Beans + Cheddar Cheese + Mustard + Red Onions
Island Style: Pineapple Spear + Cilantro + Red Onion + BBQ Sauce
Taco Time: Tomatoes + Cilantro + Cheddar Cheese + Pickled Jalapeño Slices + Hot Sauce
Classic Dog: Relish + Ketchup + Mustard

Classic Minestrone Soup

Minestrone, a classic Italian soup, features a wide range of  vegetables, beans, and pasta. Our recipe version focuses on techniques for building great flavor in stages. The result? Deep, rich, satisfying tastes and textures without being over-cooked. You’ll find this soup highly flexible – use seasonal vegetables, or whatever you have on hand.  We think you’ll agree that this minestrone easily earns its reputation as a healthy, winter comfort food.

Comforting Minestrone 

Soup Serves 4 - 6

Ingredients:
4 tablespoons olive oil
1 yellow onion, diced
3 celery stalks, dice
2 carrots, cut on the bias into slices
2 small potatoes, cut into 1/2" cubes
3 cloves garlic, minced
1/2 tablespoon tomato paste
2 bay leaves
1 Parmesan cheese rind
1 can (28 oz) diced tomatoes
6 cups vegetable broth
1 can (15.5 oz) Great Northern beans
1 can (15.5 oz) butter beans
1 cup ditalini pasta (or other small pasta)
1/2 teaspoon Kosher salt
1/2 teaspoon pepper
2 sprigs fresh thyme
1/4 teaspoon red pepper flakes
1 tablespoon red wine vinegar
1 cup frozen peas
3 cups chopped kale
Parmesan cheese, shaved, for serving

Directions:
1. Start by making the mirepoix. Heat the olive oil in a large Dutch oven over medium-high heat. Add the onions and sauté for about 3 minutes until softened. Add the celery and carrots, and continue to cook for another 3-5 minutes, or until softened.

2. Add the potatoes and garlic and continue to cook for another 5 minutes. Stir in the tomato paste.

3. Add the bay leaves, Parmesan rind, canned tomatoes, vegetable broth, Great Northern and butter beans, ditalini pasta, salt, pepper, thyme, and red pepper flakes. Bring to a boil over medium-high heat.

4. Reduce the heat to medium-low and simmer the soup for another 20-25 minutes. Use tongs to remove the Parmesan rind, bay leaves, and thyme stems.

5. Stir in the red wine vinegar, frozen peas, and chopped kale. Cook for one more minute, or until the kale just begins to wilt. Serve with shaved Parmesan cheese as a garnish on top.

They're Here! Summer Vegetables Ready to Stuff

We're taking advantage of the fresh harvests found at farmers' markets, in our gardens, and at roadside stands, and are making scrumptious stuffed vegetables ready to satisfy any craving! 

IN THIS ISSUE, we stuff peppers, mushrooms, and zucchini while sharing tips for cleaning veggies properly. PLUS, a bonus recipe, stuffed jalapeños!

Delicious Holiday Sides to Audition Now!

As each holiday season approaches, we like to plan a few new recipes into the mix for the many upcoming gatherings. IN THIS ISSUE, we feature a snappy green bean dish complete with two favorite ingredients - bourbon and bacon, a satisfying artichoke gratin, and a roastedBrussels sprouts side dish accented with a drizzle of balsamic Dijon reduction. Try and practice a few of them now. We think these dishes will make your shortlist of holiday favorites, too!

August 23, 2018 - Caribbean Party Menu

August 3, 2017 - Scrumptious Veggies Fresh Off the Grill