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Since our founding in 2010, we've built relationships with local grill masters, southern smoking champions, renowned chefs, and home cooks from Maine to Oregon. We love to learn how cooks of every skill level can use our products to bring delicious meals to their dinner table! Check out our wide variety of recipes, organized on our blog into categories for ease of searching.

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Makes 4 Servings


4 -6 Zucchini

1 Head of Garlic, Roasted & Chopped

1 Heaping Tsp of DiDad’s Passion for Pepper

12 Asparagus Spears

1 Red Bell Pepper, Diced

1/2 Cup Half & Half

1 tbsp cornstarch

1/2 Cup Peas

1/4 Cup Parmesan Cheese


Preparation:


Preheat oven to 375º.  


Let's begin by roasting garlic. Cut the top off the heads and drizzle with olive oil and a sprinkle of DiDad’s Passion for Pepper.  



You can use a roaster like this one, or simply place heads in foil and bake for about 1 hour until golden and delicious! 




Cool for a bit and using a paper towel, squeeze garlic out, chop and set aside.




Prep veggies.




Cut off the ends and spiralize zucchini.





Clean and prep shrimp. Remove all shell and tails.


In a measuring cup or small bowl mix half & half with the cornstarch.  



Add a drizzle of oil to a large skillet.  



Heat pan add veggies and the DiDad’s Passion for Pepper, sauté for 3-4 minutes to let veggies soften.  



Add shrimp, sauté another 2-3 minutes until shrimp starts to turn pink.   



Now add the cornstarch mixture to the veggies and shrimp. Sauté for an additional 3-4 minutes until it starts to thicken.  



Take off the heat and add cheese.  



Stir and enjoy! 



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