Today feels like the perfect day to make bread. The weather is crisp, the sun is shining, and my new apron is just begging to be used. I’ll let you know how this Rosemary Parm Olive bread turns out!
Are you a fan of Sriracha? Then you’ll love our new Stonewall Kitchen Sriracha Teriyaki Sauce! This spicy sauce mixed with soy sauce and a dash of honey create a burst of flavor for your next pork or seafood dish. It’s great for dipping, too!
Spotted this on our Pinterest? Give us a call if you’d like to know more! (559) 638-2635
This week’s featured recipe comes from one of my favorite gourmet food lines, Stonewall Kitchen. As a big fan of corn and all things spicy, I was thrilled when Stonewall debuted Spicy Corn Relish. I was even more thrilled when I tried it for the first time. Hello, foodgasm! Spicy Corn Relish is the perfect blend of spice, zest, sweetness, and crunch. It’s good alone on crackers, as a layer on nachos, or in my new favorite dish: spicy black bean salad.
Spicy black bean salad is one of the easiest foods I’ve ever made. It took me less than 10 minutes to prepare and mix the salad. Unfortunately it took me less than ten minutes to finish a serving with a side of homemade tortilla chips. Why does good food finish so fast?
Combine the following ingredients into a bowl, toss and serve!
- 1 Jar Stonewall Kitchen Spicy Corn Relish
- 1-15 ounce can black beans, rinsed and drained
- 1 ripe Avocado, peeled, cored and cut into 1/2 inch cubes
- 3/4 cup cherry tomatoes, quartered
- 4 ounces Monterey Jack cheese, cut into 1/4 inch cubes
- 2 Tbsp. cilantro, chopped