Entrees

Ingredients:
1 lb steak tips (tenderloin, loin, or backstrap)

1 bottle Cherrywood Smoked Barbecue Sauce
16 oz pickled raw beets

Prep:
Cut steak into 2 inch cubes, place in medium bowl and drizzle 1/2 cup Cherrywood barbecue sauce, toss, and marinate for 3 hours.
Preheat grill on high for 10 minutes, turn down to medium and grill steak tips to desired temperature. In a small saucepan bring remaining barbecue sauce to a simmer, cook for 5-10 minutes, coat tips in sauce, slice and arrange on dinner platter. Garnish with pickled beets and desired greens.

Ingredients:

6 Veggie Burgers (ingredients below)
2 lg      Vine Ripe Tomatoes
1 sm     Red Onion
1          Ripe Avocado
4          Sliced Ciabatta Rolls
6oz      Chipotle Ranch Salad Dressing

Veggie Burger Ingredients:

2 tablespoons olive oil
2 leeks, trimmed and sliced
1 small apple, chopped
1/2 pound brussels sprouts, stems removed and sliced in half
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons balsamic vinegar
1 cup cooked quinoa
1 1/2 cups chickpeas
2 large eggs, lightly beaten
1/3 cup flour
1/4 teaspoon smoked paprika

Veggie Burger Directions: Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add in the leeks, apple and brussels and stir. Add the salt and pepper, stirring well, then cook until the veggies are slightly soft, about 5 to 6 minutes. Add in the balsamic vinegar and stir, cooking for another minute. Remove the veggies from the heat. Add the veggies to a food processor along with the quinoa, chickpeas and eggs. Pulse until the veggies and beans are in coarse pieces - you don't want them pureed - and the eggs are combined. Scoop the mixture into a bowl and stir in the flour and smoked paprika until it is combined. Form patties that are about 2 inches wide and almost 1 inch thick - if you try to get them thicker than that, they will probably fall apart. Add the remaining 1 tablespoon of olive oil to the same skillet and heat over medium-high heat. For me, the key to getting veggie burgers to crisp up is to cook them at a slightly higher heat. Add the patties (in batches, if needed) and cook for about 5 minutes per side, until they are golden brown and crisp.

Burger Prep: While burgers are cooking, thinly slice tomato, onion, and avocado. Lightly warm rolls. Prepare burgers by spooning an ample amount of Chipotle Ranch on bottom roll, top with 2 lettuce leaves, burger, tomato, onion, avocado, another spoonful of Chipotle Ranch, 2 more lettuce leaves, then top bun. Serve immediately with extra dip on the side.

Jamaican Habanero Burger with Grilled Pineapple

Ingredients:

1 lb ground beef (or your favorite plant-based meat alternative)
2 Tbs olive oil
6 round slices of fresh pineapple (may substitute with canned pineapple, drain first)
6 brioche buns or your favorite bread (lightly toasted) 
1 red bell pepper (seeded)
6 Boston bibb lettuce or your favorite microgreens mix, romaine, or iceberg lettuce
6 Tbs Chipotle Honey Mustard
1 bottle Jamaican Habanero Barbecue Sauce

Prep:
Prepare grille, preheat for 15 minutes. Make 3 ground beef patties, set aside. Slice red bell pepper into 1" wide strips, brush with olive oil, set aside. Brush pineapple with olive oil, set aside. Grille peppers and pineapple until soft, brush with Chipotle Honey Mustard, set aside. Grille burgers to desired temperature. Place Jamaican Habanero Barbecue sauce in saucepan and bring to a boil. Turn off heat to barbecue sauce and dip each burger into the sauce, place on a toasted bun with lettuce, grilled pineapple, and grilled bell pepper.