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Pumpkin Bacon Goat Cheese Appetizer

2oz. Southern Tier Brewing Company’s Pumking

4oz. goat cheese

8oz. cream cheese

1 cup puréed pumpkin

5 slices bacon, cooked & crumbled

1/8 teaspoon black pepper

1/2 cup pecans, chopped

1/2 cup Granny Smith apples, chopped

Honey for drizzling

Baguette slices, toasted



  1. Measure 2oz. Pumking, enjoy the rest while completing steps 2-5.
  2. 2. Mix cream cheese, goat cheese & pumpkin in a small bowl.
  3. Add pepper & bacon to the mixture, save some bacon for garnish.
  4. Spread dip onto the baguette slices.
  5. Sprinkle with nuts, apples, & bacon, drizzle with honey before serving.


Maple-Brined Granola Pork Chops



4 c. cold water

1/4 c. kosher salt

2 Tbsp. brown sugar

1/2 c. maple syrup

6 thin-cut pork chops

2 c. Golden Girl Granola Forest Maple granola

1/4 c. canola oil

2 eggs

1/2 c. flour

salt and pepper, to taste

fresh chopped parsley to garnish (optional)

  1. To make the brine, combine the water, salt, brown sugar and maple syrup in a glass dish or large bowl and stir until everything is dissolved
  2. Submerge pork chops in brine. Cover and refrigerate for at least 4 hours, or overnight
  3. In a food processor, pulse granola until it is in uniform crumbles. Set aside
  4. Set up your dredging station. Place flour, salt & pepper (to taste) in one container. In a second container, whisk eggs. In a third container, put the crumbled granola
  5. Preheat oven to 350°F. Heat a cast-iron skillet with canola oil over medium-high heat
  6. Dredge each chop in flour, egg, & granola, respectively. Brown each chop on both sides in the heated skillet & set aside
  7. When the chops are all browned, arrange in an oven-safe dish and bake until internal temperature reaches 160°F
  8. Garnish with parsley
  9. Serve with your choice of sides





2 large leeks white and green parts separated and chopped into ¼ inch pieces

2 tablespoons avocado oil (divided) or olive oil, plus more for green leek topper

4 medium celery roots or 2 large ones, peeled and cubed

10 fingerling potatoes cut into 1-inch pieces

½ large cauliflower or 1 small one, large cored and chunked into 2-inch pieces

6 cups Kettle & Fire Beef Bone Broth

2 cups water

2 bay leaves

3 teaspoons salt

2 teaspoon apple cider vinegar

OPTIONAL: 6 strips of uncured bacon broiled and crumbled

OPTIONAL: freshly ground black pepper



  1. In a large stockpot over medium heat, warm 1 tablespoon avocado oil. Add white part of leeks and cook until they become translucent. Add celery root, potatoes, cauliflower, broth, water, and bay leaves to the pot. Cover, increase to high heat and bring to a boil. Then lower to medium heat. Cook until potatoes are soft, about 40 minutes.
  2. While the soup is cooking, heat the oven to 400°F.
  3. Toss the green part of the leeks, 1 tablespoon avocado oil, and a generous pinch of salt. Layout flat on a large sheet pan and roast for 10 minutes, or until just browned. Set aside.
  4. Remove the bay leaves from the soup and discard.
  5. Turn heat to low and transfer all of the cauliflower and half of the other ingredients into a high-speed blender. Blend until smooth. Then stir blended contents into the rest of the ingredients. Stir in apple cider vinegar.
  6. Ladle into bowls and top with green leek tops, crumbled bacon and black pepper (if using). Serve piping hot.






1/4 cup olive oil

1 cup chopped onions

3 tablespoons finely chopped gingerroot

5 cloves garlic, finely chopped

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon pepper

1/4 teaspoon ground red pepper (cayenne)

2 cans (15 oz each) chickpeas, drained, rinsed

2 cans (14 oz) unsweetened coconut milk

(not cream of coconut)

1 can (28 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained

1 lb sweet potatoes, peeled and cut into 1-inch pieces

(about 3 cups)

1 bag (5 oz) baby spinach

1/2 cup fresh mint leaves, chopped

1/2 cup fresh cilantro leaves, chopped

1/2 cup chopped roasted cashews

2 red Fresno or jalapeño chilis, thinly sliced, if desired



  1. In 5-quart Dutch oven, heat oil over medium-high heat. Add onions, ginger root, and garlic. Cook 4 to 5 minutes, stirring frequently until softened and beginning to brown. Add coriander, turmeric, salt, cumin, pepper, and red pepper. Cook and stir 30 seconds. Add chickpeas; cook and stir 5 to 6 minutes or until chickpeas begin to brown. Add coconut milk, tomatoes, and sweet potatoes; heat to boiling. Reduce heat to medium-low; cover and simmer 25 to 30 minutes, stirring occasionally, until sweet potatoes are tender. Add spinach; stir 1-2 minutes or until wilted.
  2. Divide among serving bowls; garnish with mint, cilantro, cashews, and chilis.


Peach Pound Cake




1 cup butter plus 2 TBSP butter

2-1/4 cup sugar, divided

4 eggs

1 teaspoon vanilla

3 cup all-purpose flour, divided

1 teaspoon baking powder

1/2 teaspoon salt

2 cup chopped, fresh Georgia peaches


Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar. Cream remaining butter; gradually add remaining sugar, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well. Combine 2-3/4 cups flour, baking powder, and salt; gradually add to creamed mixture, beating until well blended. Dredge peaches with remaining 1/4 cup flour. Fold peaches into batter. Pour batter into prepared pan. Bake 325F for 1 hour 10 minutes. Remove from pan & cool completely.