10 ounces fresh spinach, stems removed, chopped 1 Tablespoon oil 1/4 cup onion, 1/4-inch dice 1 clove garlic, minced 1/2 cup Mozzarella cheese, coarsely grated 1/4 cup Parmesan cheese divided, finely grated Salt and pepper to taste 2 lbs ground beef (or a combo of beef, veal and pork) 1 1/2 cups unseasoned bread crumbs 2 eggs, slightly beaten 1 jar Stonewall Kitchen Mom’s Meatloaf Starter  
  1. Preheat oven to 350 degrees F. Grease a 9×5-inch loaf pan.
  2. Add 1/4 cup water to a large sauté pan with a lid. Bring to a boil over high heat. Reduce heat to medium. Add spinach & cover. Cook 1-2 minutes until it wilts.
  3. Remove from pan and squeeze out all moisture. Pat dry with a paper towel. Place spinach in a medium bowl. Empty pan and wipe dry.
  4. Heat oil in sauté pan over medium heat. Add onion and sauté 5-10 minutes until translucent, but not brown. Stir occasionally. Add garlic and sauté 1 minute. Remove from heat and let cool. Add onion mixture to spinach. Add Mozzarella cheese and 2 Tablespoons Parmesan cheese. Season to taste with salt and pepper. Mix with a fork until uniform.
  5. In a large bowl combine the ground meat, bread crumbs, egg and 3/4 of the jar of Mom’s Meatloaf Starter. Mix well with your hands or a wooden spoon until uniform. Place half of the mixture in the loaf pan. Layer the spinach over the meatloaf mixture. Place the remaining meatloaf mixture over the spinach layer. Spread the remaining Mom’s Meatloaf Starter over the top. Sprinkle with remaining Parmesan.
  6. Bake for 45-55 minutes or until a thermometer inserted into the center of the meatloaf registers 165 degrees F. Remove from oven and allow to rest 10 minutes. Cut into slices and serve.

Stonewall Kitchen Chicken Chili


1 pound boneless chicken breasts

3-4 Tablespoons oil, divided

Salt and pepper

1 cup red bell pepper, cored, seeded and diced

1 cup yellow bell pepper, cored, seeded and diced

1 medium zucchini (about 1/2 cup), diced

1 jar Stonewall Kitchen Chili Starter

Sour cream, guacamole, & tortilla chips for garnish.


  1. Preheat oven to 350 degrees F.
  2. Place chicken in a roasting pan. Drizzle 1-2 Tablespoons oil over chicken and season with salt and pepper. Bake for 30-40 minutes until the juices run clear or the internal temperature reaches 165 degrees F. Remove from oven and cool. Shred meat into small bite size pieces with a fork or knife.
  3. Heat 2 Tablespoons oil in a 2-quart sauce pan over medium heat. Add bell peppers and zucchini. Sauté, stirring frequently, until tender but still slightly crisp.
  4. Add chicken and Chili Starter. Heat for 10-15 minutes, stirring occasionally. Serve hot with garnish.



Stonewall Kitchen Two Bean Chili

1 Tablespoon oil

3/4 pound ground beef

3 teaspoons chili powder

2 teaspoons ground cumin

1 jar Stonewall Kitchen Sloppy Joe Sauce

1/4 cup beer

1 jalapeño pepper, cored and seeded, minced

24 ounces beans (kidney and black), rinsed and drained

Salt and pepper to taste

Cilantro, grated cheese, guacamole or sour cream for garnish


  1. Heat oil in a sauté pan over medium-high heat. Add ground beef and cooked until browned. Drain off excess fat.
  2. Add chili powder and cumin and sauté one to two minutes.
  3. Add Sloppy Joe Sauce, beer, and jalapeno pepper and beans. Season with salt and pepper.
  4. Simmer 15 minutes, garnish and serve.


Stonewall Kitchen Italian Wedding Soup

3 1/2-4 1/2 pounds chicken pieces, bone in, skin on

Salt and pepper

2 tablespoons olive oil

1 tablespoon butter

Stonewall Kitchen Coq Au Vin Simmering Sauce

Parsley, chopped for garnish


  1. Pat chicken pieces dry and season with salt and pepper.
  2. Heat olive oil and butter in a large straight sided sauté pan over medium-high heat until it shimmers, but does not smoke. Add chicken in small batches and cook until golden brown and crisp on all sides. Remove all but 2 TBSP of fat.
  3. Return chicken to pan and add one jar of Coq Au Vin Simmering Sauce. Reduce heat and simmer covered for 30 minutes. Remove lid & simmer an additional 15 minutes.
  4. Remove chicken to a large serving platter and top with sauce, garnish with chopped parsley.



Italian Wedding Soup


2 tbsp olive oil

1 cup chopped onions

1 cup diced carrots

1 cup diced celery

10 cups of Zoup! Chicken Bone Broth

1 cup small pasta

1 package of frozen or ready-made meatballs

8 oz spinach

Salt and pepper to taste


  1. In a large soup pot, heat the olive oil over medium heat. Sauté the onions, carrots, and celery until translucent.
  2. Pour in the Zoup! Good, Really Good® Organic Chicken Bone Broth and bring to a boil. Add the past and meatballs and cook for about 10 minutes or until pasta is al dente and meatballs are cooked through.
  3. Taste and season with salt and pepper. Stir in the spinach and simmer for a few minutes until wilted.
  4. Ladle into bowls and serve hot. Enjoy!