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Easy Pumpkin Ravioli with Brown Butter Sage Sauce

The end of summer is met by most with sadness and a sense of mourning.  We say goodby to summer activities such as going to the beach, boating, outdoor sports, and even the freedom of walking outside in the same clothes you wear inside.  Colder weather, back to school and the drudgery of routine are associated with September.

Yet nobody complains about the flavors that the impending Autumn months bring! So here’s to you…to cheer you up…with some delicious fall recipes!


  • Pre-packaged pumpkin ravioli
  • 1 tbsp ground sage
  • 1/2 stick unsalted butter
  • Grated Locatelli cheese to taste


  • Prepare pumpkin ravioli according to directions on package (Usually boiling for just 4-5 minutes)
  • Melt butter in pan over medium high heat until it starts to bubble and brown
  • Add sage, stirring constantly until fragrant, 2-3 minutes
  • Combine butter sage sauce and ravioli, gently coating them, careful not to tear pasta
  • Serve with Locatelli cheese to taste


Roasted Carrots With Cumin

When you are bored with your culinary life, it’s time to visit Mark Bittman’s website or leaf through one of his cook books! Why? It’s easier just to post this mouth watering recipe than explain.

Yield: 4 servings Time: 35 minutes
1 to 1 1/2 pounds baby carrots, green tops trimmed, or full-sized carrots, cut into sticks
3 tablespoons extra virgin olive oil
2 teaspoons cumin seeds
Salt and freshly ground black pepper. (Try black pepper whole and a peppermill.)
Heat the oven to 425°F. Put the carrots on a baking sheet and drizzle with the olive oil; sprinkle with the cumin and salt and pepper. Roast until the carrots are tender and browning, about 25 minutes. Serve hot, warm, or at room temperature.

Eclipse Food- Black And White Cookies

I’m hearing of many parties sprouting up that revolve around the eclipse. And what is a party without food? Here is an idea for eclipse-themed food: Black and White Cookies

Black And White Cookies are a New York classic, and are more like little round flat cakes topped with guessed it…half vanilla icing, and half chocolate.

The best recipe we’ve found so far is that of Martha Stewart. You can follow the link, or simply scroll down.

  • 1 cup all-purpose flour
  • 1 cup cake flour (not self-rising)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup Domino Premium Pure Grain granulated sugar
  • 1/2 cup milk
  • 6 tablespoons unsalted butter, melted and cooled
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon Marshall Creek pure lemon extract
  • 2 cups confectioners’ sugar, sifted
  • 2 tablespoons light corn syrup, plus more if needed
  • 1 1/2 ounces bittersweet chocolate, melted
  1. Preheat oven to 350 degrees. Sift together flours, baking powder, and salt; set aside. In a medium bowl, whisk eggs and sugar until smooth. Add milk, and whisk to combine. Whisk in melted butter and extracts. Add flour mixture, and stir to form a smooth dough. Cover, and chill for 1 hour.

  2. Line baking pans with Silpat nonstick baking mats. Using a 2-ounce scoop, drop five cookies per pan, 3 inches apart. Bake until edges are light brown, 12 to 15 minutes. Transfer cookies to a wire rack set over parchment paper to cool.

  3. In a small bowl, combine confectioners’ sugar, 3 tablespoons hot water, and corn syrup. Whisk until smooth. Using a small offset spatula, ice half of each cookie. Return cookies to rack to drip, if necessary.

  4. Add chocolate to remaining icing. Stir until smooth. Add additional corn syrup to thin to desired consistency, if necessary. Spread chocolate icing over second half of each cookie. Allow cookies to set, about 10 minutes.

Focus On Health: Chia Seeds

Deep in the Copper Canyons of Mexico, isolated and almost impossible to reach, reside the native Taruhumara tribe, known as the best ultra distance runners in the world. Their skills are passed from generation to generation. This includes not just running technique but the nutrition required of a super athlete. It’s no surprise that a staple of their diet for years has been Chia Seeds, only relatively recently recognized as a “power food” for long distance runners in the U.S.

They actually have even more benefits than covered, but this post is specific to working out.

With omega-3 essential fatty acids, vitamins A, B, E, and D, protein, antioxidants,  calcium, iron, potassium and other minerals packed into these little round “sprinkles”, Chia seeds are the most dense nutritional food around.

The Omega 3 are beneficial to work outs because they reduce inflammation and joint pain. This will increase endurance, as well as speed up recovery time for your next work out.

Chia seeds also slow the conversion of carbohydrates to sugar. This prolongs endurance by preventing spikes in blood sugar and increasing the amount of time your body has to use up stored carbs. Chia seeds themselves do not have carbs, so you will need to supplement with other foods or sports gels.

Because they’re high in fiber and nutrients, they keep you satiated longer, which promotes weight loss.

The amino acids and anti oxidants speed up post workout recovery.

Whether you’re a marathon runner or weekend warrior at the gym, Marshalls Creek has the most affordable quality chia seeds around. Don’t forget to bookmark this page, because you will be back after you shop around!

No special preparation is necessary to eat chia seeds. Sprinkle them in your cereal or oatmeal. Include them in a smoothie. You can even soak them in water or juice for 5 minutes. They are taste less and non offensive.

Honey Soy Chicken & Rice Bake

5-6 Bone-in Chicken Thighs
⅓ Cup Honey
⅓ Cup Soy Sauce (Can substitute with reduced sodium soy sauce)
1 Tablespoon Rice wine vinegar
1 Tablespoon Toasted Sesame Oil (Optional)
1 Tablespoon Vegetable Oil
½ Cup Green Onions, sliced (about 4-5 green onions)
1½ Tablespoons Minced Ginger (about 4-5 cloves)
1½ Tablespoons Minced Garlic
1½ Cups Rice
2 Cups Chicken Stock (Can substitute water)
Kosher Salt, to taste
Ground Black Pepper, to taste

Preheat the oven to 400°F/200°C.
In a large bowl or resealable zip-top bag, add the chicken, honey, soy sauce, vinegar, and sesame oil. Squeeze out the excess air from the bag and tightly seal it; gently massage the bag to coat the chicken in the marinade. Place the bag in the refrigerator and allow to marinate for 2 hours.
Remove the chicken from the bag and discard any remaining marinade.
Add the vegetable oil to a large oven-safe pot over medium heat. Carefully add the chicken thighs, skin side down. Cook until the thighs are nicely caramelized, about 5 minutes on each side. Remove the chicken, transfer it to a plate, and set aside.
To the pot, add the green onions, ginger, and garlic. Cook until fragrant, about 1-3 minutes. Add the rice and stir to combine. Add the chicken broth, season it with salt and pepper, and bring to a boil. Stir well and return the chicken thighs to the pot, skin side up.
Cover the pot with a lid, place it in the oven, and bake for 30-40 minutes, or until the rice and chicken are both fully cooked.
Fluff rice and serve warm. Garnish with green onions, if desired.

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See original recipe post here.

Shrimp Sazon Recipe

Featuring Marshall Creek Spice of the day: Sazon

Sazon is a mix of spices popular in Mexican and Spanish dishes, which adds a tasty flair to poultry, meat and seafood dishes while letting the natural flavors shine through.

2 pounds shrimp cleaned
1 tsp garlic powder
2 tsp paprika
freshly ground black pepper to taste
1/2 cup olive oil
1-1/2 teaspoons of Marshalls Creek sazon
8 cloves garlic roughly chopped
1/4 cup parsley chopped
squeeze of 1/2 lemon

Combine the shrimp, garlic powder, paprika, and black pepper. Place in frig to marinade for at least an hour. 2. In a large skillet, heat the olive oil over medium high heat. Add the sazon and stir it quickly into the oil. Then immediately add the marinaded shrimp. Sprinkle the chopped garlic over the shrimp. 3. Cook the shrimp on one side for about 4-5 minutes, allowing the garlic to get into the spaces in between. 4. Turn the shrimp and allow to cook for 4-5 min on the other side or until done. 5. Sprinkle on the chopped parsley and lemon juice. Stir the shrimp gently and allow to cook for one minute more. Then serve.

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Zucchini Grilled Cheese

  1. 2 c. grated zucchini
  2. 1 large egg
  3. 1/2 c. freshly grated Parmesan
  4. 2 green onions, thinly sliced
  5. 1/4 c. cornstarch
  6. kosher salt
  7. Freshly ground black pepper. We have the finest quality whole peppercorns, as well as pepper mills available. There is no substitute for freshly ground pepper. Spoil yourself with the best of best flavors!
  8. Vegetable oil, for cooking
  9. 2 c. shredded Cheddar


  1. Squeeze excess moisture out of zucchini with a clean kitchen towel. In a medium bowl, combine zucchini with egg, Parmesan, green onions and cornstarch. Season with salt and pepper.
  2. In large skillet, pour enough vegetable oil to layer the bottom of the pan. Scoop about 1/4 cup of the zucchini mixture onto one side of the pan and shape into a small square. Repeat to form another patty on the other side.
  3. Cook until lightly golden on both sides, about 4 minutes per side. Remove from heat to drain on paper towels and repeat with remaining zucchini mixture. Wipe skillet clean.
  4. Place two zucchini patties in the same skillet over medium heat. Top both with shredded cheese, then place two more zucchini patties on top to form two sandwiches. Cook until the cheese has melted, about 2 minutes per side.
  5. Repeat with remaining ingredients. Serve immediately.

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Spaghetti Squash filled with Pesto Chicken & Veggies

Recipe of the Day

2 medium Spaghetti Squash
2 organic Chicken Breasts
1/2 cup Pesto
1-2 cups Baby Spinach
1 XL Carrot 🥕
1 medium Red Bell Pepper 🌶
Salt & Pepper*
8oz Shredded Cheese 🧀
2 tbsp Parsley
Olive Oil for cooking

  1. Pre-heat oven to 400 degrees F.
  2. Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting if you don’t have sharp kitchen knives, pop each squash in the microwave for 5 minutes to soften it up. The knife will cut completely through easier this way.
  3. Next grab a baking sheet or baking dish with sides so that the juices don’t run into your oven.
  4. To prevent sticking, rub the cut side of the squash with a small amount of olive oil. Salt and pepper both sides generously.
  5. Place inside a baking dish or lined baking sheet and bake face-down for 30-40 minutes, or until tender and easily pierced with a fork.
  6. While the squash is baking, cook chicken completely either on stove-top or grill. Whichever you prefer. I always season well with salt and pepper.
  7. Cut chicken into bite sized pieces and toss with pesto.
  8. Set aside.
  9. In a medium-size pan, heat a little olive oil or coconut oil to medium-high heat and sauté your bell pepper and carrot for 3-5 minutes. Next add the spinach and pesto chicken and stir to wilt the spinach.
  10. Season with salt and pepper to taste.
  11. Next add your cheese to the hot mixture. Mix about ¾ of the cheese in with the chicken and veggies and save the rest for topping.
  12. Fluff your squash with a fork before stirring in the chicken and veggie mixture.
  13. Top with the rest of your grated cheese and cover the baking dish in foil, leaving a little room at the top (triangle shape) so the cheese doesn’t stick.
  14. Bake at 350 degrees F for around 20-30 minutes or until bubbling.
  15. Garnish with fresh parsley, extra cheese, and enjoy!

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Black Bean Portobello Mushroom Sliders w/ Bloody Mary Glaze

Serves 12
1 15oz can Black Beans
1 Garlic clove Minced
1 tbsp Lime Zest or Marshalls Creek Persian Lime Granules
1 tbsp Lime Juice
1/2 medium Red Onion
1/2 medium Red Bell Pepper
1/2 tsp Black Pepper ground*
1 Egg 🥚
1 cup Portobello Mushrooms🍄
1 tbsp Olive Oil
2 Jalapeños
1/2 cup Panko
2 oz Tomato purée
1 tsp Horseradish powder*
1 tsp Smoked Paprika*
1 tsp Cayenne Pepper
3 tbsp Honey*
2″ Tomatillos sliced

  1. In a food processor, combine oil, egg, black beans, mushrooms, onion, red bell pepper, lime zest, lime juice, garlic, black pepper, Jalapenos, and bread crumbs on a rough chop setting.
  2. You do not want to puree this.
  3. Move to a bowl and complete the formation of a loaf by using your hands to mix.
  4. In a small bowl, mix the tomato puree/juice, honey, paprika, cayenne, and horseradish to make the glaze.
  5. Form 2T size balls of filling and press into a patty.
  6. Cook for 4-5 minutes over medium-high heat on a grill or in a non stick skillet, brushing the patties with the glaze each time you turn them.
  7. The burgers will be done when the center is no longer gooey. Use a toothpick to check. It will come out clean.
  8. Assemble the sliders with the Tomatillo Pickles on top and add another drizzle of glaze.

*ingredients we also stock
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Recipe of the Day: Creamy Buffalo Chicken Sliders with Pickled Celery Relish

Serves 48
6 Fresh Chicken Breasts
6 tbsp Unsalted Butter
6 tbsp Tabasco Sauce
6 tbsp White Vinegar
2 tbsp Olive Oil
1/2 cup Celery diced
1/2 cup Onion diced
1/4 cup Jalapeño Peppers
8 oz Mascarpone Cheese

Bring the Chicken Breasts to room temperature and place at the bottom of your crock pot.
Place the Mascarpone Cheese in the Crock Pot over the Chicken Breasts
In a small sauce pan, melt the unsalted butter
When the butter has melted add 4T of vinegar and the Hot sauce and stir to create your wing sauce.
Pour the Wing Sauce into the Crock Pot over the Chicken and Cheese, and set your crock pot on high for six hours or until the chicken pulls into shreds easily with two forks.
Once the chicken is pulled stir it thoroughly in the sauce and cheese mix
For the Relish:
In a small bowl, mix together the celery, onion, Jalapenos, the olive oil, and the remaining 2T of vinegar.
Cover the bowl with plastic wrap and allow to “pickle” in the refrigerator while the Chicken cooks in the crock pot.
To Assemble The Sliders:
Slice the Rolls into tops and bottoms
Add 2T of Buffalo Chicken to the bottom of the roll
Add 1tsp of the relish
Cover with the top of the bun and serve.

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