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Strawberry Tiramisu

1 1/4 cups strawberry preserves

1/3 cup plus 4 TBSP orange liqueur

1/3 cup orange juice

1lb mascarpone cheese, room


1 1/3 cups chilled whipping cream

1/3 cup sugar

1 teaspoon vanilla extract

52 (about) crisp ladyfingers

1 1/2 pounds strawberries, divided


  1. Whisk preserves, 1/3 cup orange liqueur, and orange juice in 2-cup measuring cup. Place mascarpone cheese and 2 tablespoons orange liqueur in a large bowl; fold just to blend.
  2. Using an electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons orange liqueur in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.
  3. Hull and slice half of strawberries. Spread 1/2 cup preserve mixture over bottom of a 3-quart oblong serving dish or a 13x9x2-inch glass baking dish. Arrange enough ladyfingers over strawberry mixture to cover the bottom of the dish.
  4. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over.
  5. Arrange 2 cups sliced strawberries over the mascarpone mixture. Repeat layering with remaining ladyfingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight.
  6. Slice remaining strawberries. Arrange over tiramisu and serve. WWW.ONTARIOBERRIES.COM



Carnitas are made by braising or simmering pork in oil until tender. Serve on top of a tortilla with cilantro, onion, salsa, guacamole & refried beans.

1 pkg Riega Carnitas Seasoning

4-5 lbs pork shoulder

1 medium onion (diced)

2 garlic cloves

1/2 cup orange juice



  1. Coat pork shoulder with Riega seasoning. Place in slow-cooker, fat side up.
  2. Add onion, garlic, and orange juice.
  3. Cook on low for 8-10 hours, until pork shreds easily.
  4. Shred with a fork & enjoy on a tortilla with your choice of fixin’s.



Chicken Tinga is a Mexican dish of shredded chicken in a sauce of tomatoes, chipotle chilis in adobo, and onions, typically served on top of a tostada. Try Riega’s easy recipe for an  authentic dish.


1 pkg Riega Chicken Tinga Seasoning

2 lbs. boneless chicken

1/2 medium onion (thinly sliced)

1 (15 oz) can of fire-roasted tomatoes



  1. Place chicken in the slow cooker.
  2. Add onion, tomatoes, and Riega seasoning.
  3. Cook on low for 6-8 hours.
  4. Shred with a fork and serve on tortillas and top with onion, cilantro & lime. Enjoy!


Mt. Vikos Baked Goat Cheese With Tomatoes and Olives


2 logs (8 oz) Mt Vikos Goat Cheese

4 ounces cream cheese, softened

½ cup grated Parmesan

1 egg

1 tbsp. fresh thyme leaves

¾ tsp. black pepper, divided

Finely grated zest of 1 lemon

1 cup cherry tomatoes, halved

½ cup pitted kalamata olives, halved lengthwise

1 tpsp. extra virgin olive oil

½ tsp. sea salt

4 basil leaves, cut into thin ribbons

1 baguette, cut into thin slices

2 garlic cloves


  1. Preheat oven to 400°F. Lightly oil baking dish.
  2. In a medium bowl combine goat cheese, cream cheese, Parmesan, egg, thyme, ½ teaspoon pepper, and lemon zest. Beat until very smooth, spread in a baking dish, and bake until golden brown, about 15 minutes.
  3. In a medium bowl stir together tomatoes, olives, oil, salt, and ¼ teaspoon pepper.
  4. When the dip is finished baking, top with tomato mixture and basil.




1 lb. lump canned crab meat

8 oz. cream cheese

1 tbsp. lemon juice

1 cup Miller’s Banana Pepper Mustard

1/2 tbsp. Old Bay seasoning


  1. Soften cream cheese in the microwave on medium heat for 45-60 seconds.
  2. Drain crab meat. Then in a medium bowl, mix all ingredients with a hand blender to a smooth consistency.
  3. Chill for at least 3 hours.
  4. Drizzle with Miller’s Banana Pepper Mustard before serving for additional flavor and appearance.