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Game On Grilled Cheese Sandwich

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Made with melted cheese and fresh baby spinach, this Grilled Cheese Sandwich recipe is made with St. Pierre Bakery’s light and buttery Sliced Brioche Loaf for the perfect kid-friendly game day fare!

We have been making grilled cheese sandwiches for our littles with baby spinach tucked inside for extra nutrition for years, and they are used to seeing a little green inside the sandwiches.

Game On Grilled Cheese Sandwich

Ingredients

2 slices St. Pierre Sliced Brioche Loaf

2 cups cheese, grated (preferably organic)

1 large handfuls of baby spinach (preferably organic)

1 tbsp. butter

1 tbsp. vegetable oil

Preparation

On top of one slice of St Pierre’s Sliced Brioche Loaf, add 1 large handful of grated cheese to one slice of brioche.

Add a few baby spinach leaves, topped with another large handful grated cheese.

Finish with another slice of Brioche Loaf.

Melt a knob of butter to a pan over a low heat, then add a splash of oil so the butter doesn’t burn.

When the pan is hot, add your sandwich to the pan and cook for 2 minutes on each side.

*Recipe and image are courtesy of St. Pierre Bakery.

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Grape and Cheddar Salad with Grape Yogurt Dressing

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Celebrate Labor Day with a refreshing and simple salad! This vibrant Grape and Cheddar Salad with Grape Yogurt Dressing courtesy of Welch’s is a crowd-pleasing side that is delicious and perfect for any celebration. Juicy grapes, sharp cheddar, and crisp greens come together in a playful medley of textures, while the creamy grape-infused yogurt dressing adds a tangy-sweet finish that feels just right for Labor Day gatherings. Whether you’re hosting a backyard barbecue or packing a picnic basket, this simple salad is the perfect side!

Grape and Cheddar Salad with Grape Yogurt Dressing

Ingredients

For the Dressing

½ cup Welch’s 100% Grape Juice

¼ cup plain low-fat Greek yogurt

½ tsp balsamic vinegar

½ tsp Dijon mustard

Salt and ground black pepper to taste

For the Salad

3 cups fresh baby greens — such as arugula, romaine or spinach (washed and spun)

1 cup red or green seedless grapes, washed and halved red or green seedless grapes

⅓ cup (about 1 oz.) reduced-fat sharp cheddar, shredded

Preparation

To make the dressing, pour the grape juice into a saucepan. Turn on the burner and bring to a boil. Simmer the juice on medium heat and reduce it to a couple of tablespoons, about 4 minutes. Syrup will be thick and bubbly. Using a spatula, transfer the syrup to a small bowl and place in the freezer to chill for about 10 minutes.

When fully cooled, remove from the freezer and whisk in yogurt, vinegar and mustard until the dressing is smooth. Season with salt and pepper to taste. Use immediately or cover and refrigerate until needed.

Divide the salad greens and halved grapes between 2 dinner plates. Drizzle some of dressing over each salad and top with cheddar cheese. Serve and enjoy immediately.

Recipe created by Cabot Creamery Cooperative.

Recipe and image courtesy of Welch’s.

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Mala Burrata

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Meet the Burrata That Bites Back — Everiday’s Fiery Fusion Is Summer’s Coolest Appetizer

What happens when creamy Italian burrata meets the electrifying heat of Sichuan mala? You get Everiday Foods’ Mala Burrata — a flavor-forward, visually stunning appetizer that’s redefining summer entertaining. This unexpected pairing of blistered cherry tomatoes, fresh basil, and Everiday’s signature Chili Crisp delivers a punchy, low-carb dish that’s as gorgeous as it is addictive. Served with grain-free crackers, it’s the perfect balance of indulgence and wellness — ideal for foodies, wellness enthusiasts, and anyone craving a twist on tradition.

Mala Burrata

Fusion Done Right: A bold blend of Mediterranean and Asian flavors that feels fresh, not forced.

Ingredients

8-10 oz cherry tomatoes

1 tbsp extra-virgin olive oil

5-7oz fresh burrata or stracciatella

2 tbsp fresh basil

2 to 3 tsp Everiday Chili Crisp

Flaked sea salt & pepper to taste

Everiday Original Grain-Free Crackers for serving

Instructions

Preheat oven to 200 °C / 400 °F

Add your cherry tomatoes to a sheet pan, and toss them with the olive oil, and season with salt & pepper.

Roast for 15 to 20 minutes or until the tomatoes have blistered.

Allow them to cool for 10 to 15 minutes.

Plate your dish by putting your burrata or stracciatella in the center and adding the blistered cherry tomatoes around it.

Drizzle 2 to 3 tsp of Everiday Chili Crisp onto the cheese.

Garnish with fresh chopped basil, and flaked sea salt.

Serve with grain-free crackers.

View the full recipe here: Mala Burrata – Everiday Foods

*Recipe and image courtesy of Everiday Foods.*

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Sparkling Sugar Crush Cooler

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The Sparkling Sugar Crush Cooler is a revitalizing herbal mocktail that blends the naturally sweet, earthy-spicy flavor of Organic Sugar Crush Tea from Full Leaf Tea Company with an effervescent sparkling water, such as oHy, and a light splash of lime. 

Perfect for summer afternoons, garden parties, or anytime you want a healthy pick-me-up, this drink is both guilt-free and flavorful—without any added sugar or alcohol.

Ingredients

1 tablespoon Organic Sugar Crush Tea Leaves

6 ounces near-boiling filtered Water

Ice

3 ounces plain or berry-flavored sparkling water (we prefer Strawberry Lemon oHy)

Juice from 1/4 lime

Fresh mint leaves (for garnish)

Preparation

Steep the Organic Sugar Crush Tea in near-boiling water for at least 7 minutes to extract maximum flavor. Let it cool completely.

Fill a glass with ice and add the cooled tea, sparkling water, lime juice, and a few torn mint leaves.

Stir gently to combine. Garnish with a fresh mint sprig and enjoy immediately!

Serves 1.

*Recipe and image courtesy of Full Leaf Tea Company.*

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Strawberry Ice Cream Sandwiches

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Cool down this summer with DIY ice cream sandwiches with a little help from Welch’s!  For a fun, interactive way to enjoy this classic treat, set up bowls of yummy decorations and let your friends and family garnish their own ice cream sandwiches!

Strawberry Ice Cream Sandwiches

Ingredients

1 pint vanilla ice cream (we love Graeter’s Vanilla Bean)

¼ cup Welch’s Strawberry Spread (gluten-free)

20 graham crackers (or favorite ice cream sandwich cookies)

Optional Decorations: chopped nuts, toasted coconut, mini chocolate chips, or sprinkles

Preparation

Let the pint of ice cream sit on the counter for 30 minutes, or until very soft.

Add Welch’s Strawberry Spread and using a long knife or handle of a wooden spoon swirl twice to combine. Cover and refreeze ice cream, about 2 hours.

To assemble, pour each of the optional decorations into a bowl. To make the ice cream sandwiches, scoop some ice cream and place between two graham crackers. Press down firmly to secure the cookies being careful not to break them.

To decorate, roll the edges of the ice cream sandwiches through your favorite decorations. Enjoy immediately or wrap in plastic wrap and freeze for up to two weeks.

Total servings: 10

For the recipe and nutrition information, visit www.welchs.com.

*Recipe and image courtesy of Welch’s.*

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Cactus Pear Cosmo

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Bright, bold, and irresistibly refreshing, the Cactus Pear Cosmo is a modern twist on a classic favorite. Featuring Fresh Victor’s Cactus Pear & Pomegranate mixer, this cocktail delivers a vibrant balance of sweet, tart, and citrusy flavors with the smooth elegance of Broken Shed Vodka. A splash of Cointreau adds a touch of orange essence, while a fresh lime wedge ties it all together.

Ingredients

3oz Fresh Victor Cactus Pear & Pomegranate

1.5oz Broken Shed Vodka

.5oz Cointreau

Lime wedge

Preparation

Add all liquid ingredients to a cocktail shaker full of ice.

Shake well and strain up into a cocktail glass.

Squeeze and drop the lime wedge in the glass.

About Fresh Victor

Fresh Victor offers premium, cold-pressed juice mixers made from fresh, all-natural ingredients, perfect for crafting cocktails and mocktails with ease. Whether you’re shaking up a classic margarita or experimenting with bold new flavors, Fresh Victor’s vibrant juice blends ensure consistently delicious results in every pour. Elevate your home bartending experience with natural, fresh juice mixers that bring bar-quality flavors to your glass.

Learn more at www.freshvictor.com.

*Recipe courtesy of Fresh Victor. Company generously gifted samples and images for this recipe feature.*

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Brioche Picnic Finger Sandwiches

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Add a taste of Paris to your picnic with some St Pierre finger sandwiches. Golden, soft and easy, they’ll bring sophistication to your outing!

Brioche Picnic Finger Sandwiches

Ingredients

Salami and Rocket Sandwich

1 St Pierre Brioche Sub Roll

1-2 tsp Butter

10 slices salami

10 slices Emmental (or other cheese of your choice)

Handful rocket leaves

Mayo or mustard mayo

Goat Cheese and Roasted Red Pepper

1 St Pierre Brioche Sub Roll

1 Red pepper, chopped into large chunks

1 clove garlic, skin-on, smashed

1 tsp olive oil

Pinch sea salt and black pepper

Pinch dried oregano

1 large goat cheese log

Sliced fresh herbs such as chives, thyme or basil

1-2 tbsp chili jam or relish

Chicken Pesto and Hummus

1 St Pierre Brioche Sub Roll

3 tbsp hummus

2 handfuls shredded roast chicken

1-2 tbsp green pesto

5 Sunblush tomatoes, chopped if large

Preparation

Salami and Rocket Brioche Picnic Finger Sandwiches

1. Butter the brioche then add a little mustard mayo to one half.

2. Layer on the salami, cheese and rocket leaves.

3. Slice into 4 or 5 pieces.

Goat Cheese and Roasted Red Pepper Brioche Picnic Finger Sandwiches

1. Place the diced red pepper in a baking tin with the smashed whole clove of garlic and drizzle over the oil.

2. Add a pinch each of salt, pepper and oregano then roast in the oven at 340°F for about 15 minutes until slightly soft and brown around edges.

3. Discard the garlic, then allow the pepper to cool. You can do this in advance and keep in the fridge for a day.

4. Open the sub and add the roasted pepper then add the sliced goat cheese and a few small dollops of chili jam or relish.

5. Sprinkle on a few chopped herbs then slice into 4 or 5 pieces.

Chicken Pesto and Hummus Brioche Picnic Finger Sandwiches

1. Spread the hummus over one side of the sub roll.

2. Add the shredded chicken and Sunblush tomatoes.

3. Drizzle over a little pesto then slice into 4 or 5 pieces.

Bon appétit!

Recipe and image courtesy of St. Pierre Bakery.

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French Toast Casserole

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“Turn a breakfast classic into a Parisian indulgence!”

French Toast Casserole

Courtesy of St. Pierre Bakery, this delicious recipe for French Toast Casserole combines light and rich brioche with the sweetness of maple syrup, all coming together in a dish to share with those you love – perfect to serve on Father’s Day!

“Turn a breakfast classis into a Parisian indulgence!”

Ingredients

St Pierre brioche loaf

1/4 cup light brown sugar

6 large eggs

2 cups milk (full fat or 2%)

2 tablespoons pure vanilla extract

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

Icing sugar, to dust

Berries of your choice

Preparation

1. Preheat the oven to 350 degree F

2. Layer the brioche slices into the baking tray

3. Beat together eggs, milk, brown sugar and vanilla

4. Pour half of the egg mixture over the layered brioche

5. Bake, covered with tin foil, for 30 minutes

6. Top with icing/powdered sugar

7. Serve with raspberries and maple syrup

*Recipe and image courtesy of St. Pierre Bakery.*

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Addictive Heat Vegetarian Burritos

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Whip up these delicious and satisfying veggie wraps in minutes! This simple recipe features a vibrant mix of vegetables, a creamy avocado mash enhanced with Stella Foods Bright Pepper, while Addictive Heat to add tanginess and spiciness to the dish!

Addictive Heat Vegetarian Burritos

Ingredients

1 tablespoon olive oil

1 cup mushrooms in quarters

1 cup Stella Foods Addictive Heat

Sliced tomatoes, drained and chopped

1 cup chopped yellow bell pepper

1 cup chopped zucchini

1 cup chopped yellow zucchini

4 large flour tortillas

1 avocado

Juice of 1/4 lemon

Stella Foods Bright Pepper

Instructions

1. Prepare the vegetables.

Heat olive oil in a large skillet over medium heat.

Add mushrooms, tomatoes, yellow bell peppers, zucchini and yellow zucchini and cook until tender, about 10 minutes.

Season with Stella Foods Addictive Heat

2. Prepare the avocado

Peel and mash the avocado with a fork.

Stir in the lemon juice and Stella Foods Bright Pepper.

3. Fill the tortillas

Warm the tortillas in a skillet or microwave.

Spread the avocado mash across the warm tortilla

Place the vegetables across the avocado mash

Fold the sides of the tortillas over the filling and roll up tightly, securing with a toothpick or cocktail pick.

Serve immediately.

You can adjust the amount of Stella Foods Bright Pepper and Addictive Heat to your preferred level of tanginess and spiciness. You can also add other toppings, such as sour cream, salsa, or cheese.

Recipe and image courtesy of Stella Foods.

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Game Day Fare: Tiny Green Mom’s Organic Bone Broth Chili

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This hearty dish combines the robust flavors of organic ingredients with the rich and nourishing essence of Butcher’s Bone Broth. The result is a savory chili that’s not only delicious but also packed with nutrients to fuel your festivities. Whether you’re cheering for your favorite team or just enjoying the company of friends and family, this bone broth chili is sure to be a touchdown at any gathering. So, grab your ladle and get ready to serve up a bowl of comfort and warmth that everyone will love!

Prep Time: 10 minutes     Cook Time: 20 minutes

Ingredients

1–½ pounds lean grass-fed ground organic beef

1 tbsp. Laconiko Olio Nuovo (or other extra virgin olive oil)

1/2 red  bell pepper, chopped (about 3/4 cup)

1/2 green bell pepper, chopped (about 3/4 cup)

1 medium yellow onion, finely chopped (about 1–½ cups)

1 tbsp. finely minced garlic

2 (24-ounce) containers Butcher’s Organic Beef Bone Broth (add more if you like your chili to have a bit more broth)

1 (28-ounce) can diced organic tomatoes in juices

3 tbsp. organic tomato paste

2 tablespoons chili powder

½ teaspoon crushed red pepper flakes

2 teaspoons dried oregano

1 teaspoon ground cumin

1 teaspoon salt, or more to taste

1 teaspoon freshly ground black pepper

1 bay leaf

1 (16-ounce) can organic dark red kidney beans, rinsed and drained

1 (16-ounce) can organic pinto beans, rinsed and drained

1 (15-ounce) can organic black beans, rinsed and drained

Optional toppings: shredded cheese, diced avocado, chopped scallions or onions, diced jalapenos, lime

Preparation

Brown the grass-fed ground organic beef in a large soup pot over medium high heat, crumbling the beef while it is cooking. Place the beef in a colander to drain any grease and set aside.

Next, return the soup pot to the burner and add the extra virgin olive oil. Heat over medium high heat and add the bell peppers, onion and garlic. Saute until the vegetables are tender, stirring frequently, about 2-3 minutes.

Add the drained beef, bone broth, tomatoes in juices, tomato paste, spices, bay leaf and beans to the pot. Stir to combine.

Bring the chili to a gentle boil over medium high heat. Reduce heat, cover and simmer for 30 minutes, stirring occasionally. Before serving, remove the bay leaf and discard.

Top with desired toppings. Serve with warm cornbread, crackers or fresh sourdough bread.

Do not print recipe without permission.

*Companies generously provided samples for this recipe creation.*

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