Ingredients

• Honey Orange Chicken:
• 1 ½ pounds boneless, skinless chicken breasts or thighs
• ¼ cup fresh squeezed orange juice
• ¼ cup olive oil
• 1 tablespoon Stoli Ohranj vodka
• 1 tablespoon Stoli Sticki vodka
• 2 tablespoons honey
• 2 tablespoons chopped fresh cilantro
• 2 cloves garlic, minced fine
• 6 chives, minced fine
• ½ teaspoon grated orange zest
• 1/8 teaspoon cayenne pepper
• Sea salt and freshly ground black pepper, to taste
• ½ red onion, cut into large chunks
• 1 red, yellow or orange bell pepper, cut into large chunks
• Cucumber-Orange-Cilantro Salsa:
• ½ large orange, chopped fine
• ½ cucumber, diced fine
• 1 tablespoon chopped fresh cilantro
• 6 chives, minced fine
• 1/2 jalapeno, minced fine
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar
• Sea salt and freshly ground black pepper, to taste

Instructions

1. Honey Orange Chicken:
2. Cut chicken into large chunks and set aside.
3. Soak wooden skewers in water for at least an hour before using (or simply use metal skewers to make your life easier).
4. Combine next 11 ingredients (orange juice through S&P) in a large mixing bowl, add chicken and let marinade in the refrigerator for at least 30 minutes up to 2 hours.
5. Remove chicken from fridge and let stand at room temperature for at least 15 minutes.
6. Preheat a grill or grill pan over medium-high heat.
7. Thread marinated chicken, red onion and bell peppers onto skewers (should make at least 4 large or 5 medium skewers).
8. Grill chicken skewers about 10-12 minutes until cooked through (internal temperature should read 165 degrees), turning once.
9. Serve with Cucumber-Orange-Cilantro and grilled pita or flatbread and Stoli Honey Orange Blossom Cocktails.
10. Cucumber-Orange-Cilantro Salsa:
11. In a medium mixing bowl, add diced cucumber, orange pieces, fresh cilantro, chives and diced jalapeno.
12. Add olive oil and vinegar, and S&P to taste, mixing thoroughly.
13. Serve on top of grilled chicken skewers or on the side.

Ingredients

• 1 shot Stoli Ohranj vodka
• 1 shot Stoli Sticki vodka
• 2 tablespoons honey
• 1 tablespoon Orange blossom water
• 1 teaspoon vanilla extract
• 10.5 fl oz Sparkling lemon spring water
• Orange slices, for garnish
• Edible flowers, for garnish

Instructions

1. Add vodka, honey, orange blossom water and vanilla into a cocktail shaker and mix together with a tall spoon.
2. Add ice and sparkling lemon spring water and close lid securely.
3. Shake gently until mixed together.
4. Serve in cocktail glasses over ice, garnish with orange wedges and edible flowers.

Ingredients

• 2 bunches fresh broccoli
• 8 slices bacon
• 1 small red onion, chopped
• 1/4 cup raisins
• 1 cup mayonnaise
• 1/2 cup sugar
• 2 tablespoons vinegar
• Sunflower Seeds, for garnish

Instructions

1. Cut raw broccoli into bite-sized pieces. Cook bacon until crisp and crumble. Add onion and raisins. Mix mayonnaise, sugar and vinegar together and add to other ingredients. Garnish with sunflower seeds. Must be made the night before. Stir occasionally to blend flavors.
2. Note: Peel broccoli stalks and then cut into thin slices and add to the other mixture. Dressing may seem dry but don't add extra as it will get mushy from moisture in the broccoli while marinating.

Ingredients

• 1 pound medium shells or rotini pasta
• 1/2 pound provolone or fontina cheese
• 1/4 pound hard salami
• 1/4 pound pepperoni
• 1/4 pound prosciutto
• 1 small can black olives
• 1 small jar green or kalamata olives
• 3 tomatoes (sub Sun-dried tomatoes, chopped)
• 1 green or red pepper, diced
• 3 stalks celery, chopped
• 1 small sweet onion, diced
• 1 1/2 teaspoon kosher salt
• 1 tablespoon fresh ground black pepper
• 3/4 cup olive oil
• 1/2 cup cider or wine vinegar
• Fresh basil or oregano leaves for garnish

Instructions

1. Cook macaroni. Cut provolone, salami, and pepperoni into small bite size pieces. Slice olives. Cut tomatoes into bite-size pieces. Chop onion, pepper and celery. Combine all ingredients, toss and chill overnight. Add provolone cheese and a sprinkle of parmesan, basil or oregano leaves just before serving and season with salt and pepper to taste.

Ingredients

• 6-8 medium Salt or Red Potatoes, skin on and cut into halves or wedges.
• 1 can drained green beans
• 1 sliced large red or vidalia onion
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon balsamic vinegar
• Kosher salt and fresh ground black pepper, to taste
• 1 teaspoon dried oregano or Italian seasoning
• Sliced green onions, for garnish

Instructions

1. Boil potatoes in salted water and drain, cool and set aside. Cut cooled potatoes into halves or wedges and add green beans and onion. Drizzle mixture with olive oil, red wine vinegar and a small amount of balsamic vinegar, to taste. Add salt and pepper, oregano or Italian seasoning, and blend well into the salad. Let salad marinate in the refrigerator and serve room temperature garnished with green onions.

Ingredients

• 3/4 cup celery, finely chopped
• 1/4 cup light mayonnaise
• 1/4 cup water
• 1/8 cup fresh chives, thinly sliced (plus more for garnish)
• 1/4 cup fresh green onion, thinly sliced
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon Old Bay seasoning or paprika
• Kosher salt and freshly ground black pepper
• 1-1/2 lb. (4 cups) cooked lobster meat
• 6 hot dog rolls, New England-style or split-top rolls
• 4-6 fresh corn on the cob, husked
• butter, for basting corn and hot dog rolls
• 4-6 small heirloom tomatoes, cut in half
• 1/2 head green leaf lettuce
• 2-3 tablespoons lemon vinaigrette dressing, for salad
• 2-3 limes, for Corona

Instructions

1. Bring a large steam pot full of water to a rolling boil and prep all fresh ingredients. Boil lobster for about 10-12 minutes and let cool for another 10 minutes.
2. Remove the lobster claws and the tail and split open the shell to remove fresh cooked lobster, and cut up the lobster meat into large chunks and remove residue by rinsing under cold water.
3. In a large bowl, add the lobster meat and stir in celery, mayonnaise, water, chives, green onions, lemon juice, zest, salt and pepper, Old Bay seasoning or paprika. Season to taste with more lemon, paprika, salt, and pepper if desired. Garnish with additional chopped chives.
4. Boil the corn on the cob for about 10 minutes until soft. Brush with butter and grill in a grill pan for about 5 more minutes until grill marks appear. Sprinkle with sea salt and Old Bay seasoning or paprika.
5. Brush the hot dog rolls lightly with butter, and grill in a grill pan over medium-high until they get browned and toasty. Serve the lobster salad in toasted buns with the corn on the cob and a fresh green salad with heirloom tomatoes and a light lemon vinaigrette dressing and fresh ground black pepper.
6. Serve with a bowl of crunchy BBQ Kettle chips and a Corona with lime or crisp Sauvignon Blanc white wine.

Notes

Ingredients

• 4 steaks (T-bone, NY Strip or Ribeye), about 1 ½ inches thick
• 3 red, yellow & orange peppers, julienned
• 3 Portabellos, stems removed, sliced
• 1 cup Tavern Direct Roasted Garlic Cabernet Marinade (or red-wine vinaigrette dressing)
• Kosher Salt
• Freshly ground black pepper
• Steak Sauce, for serving if desired (Tavern Direct or desired brand)
• A few sprigs of fresh rosemary, snipped

Instructions

1. Preheat a charcoal grill or grill pan to medium high. Preheat a separate medium-sized sauté pan over medium heat.
2. Place steaks in a baking dish or large freezer bag and pour marinade over steaks, coating evenly. Sprinkle steaks with salt and pepper and rosemary and let marinate for up to 1 hour at room temperature uncovered.
3. Slice bell peppers and Portobello mushrooms and marinate in separate mixing bowls. Sprinkle salt and pepper over both and mix through, marinating for approximately 30-45 minutes.
4. Spray the sauté pan with cooking spray or olive oil. Sauté the sliced peppers until soft and slightly browned about 5-7 minutes. Remove and cover with foil.
5. Spray the grill or grill pan with cooking spray or olive oil and place Portabella mushrooms on grill. Cook approximately 5-7 minutes per side until soft and grill marks appear. Remove and cover with foil on a separate plate.
6. Let the charcoal grill or grill pan heat up to high again. Spray with oil and cook steaks approximately 5 minutes per side (for medium rare), 7-8 minutes per side (for medium).
7. Remove steaks from grill and let sit for 5-10 minutes under foil tent to let juices redistribute. Plate and serve steaks with mushrooms and peppers.?Drizzle the Steak Sauce over steak, if desired.
8. Sprinkle Kosher salt and pepper to taste. Garnish with fresh rosemary.
9. Serves 4.

Ingredients

• 2 pounds salt potatoes, halved (or new potatoes)
• Sea salt and freshly ground black pepper?
• 1/4 cup olive oil (light yellow, not extra virgin)
• 3 tablespoons Dijon or grainy mustard
• 2 tablespoons Champagne or white wine vinegar
• 1 small shallot, minced
• 3 tablespoons chopped fresh parsley
• 1 tablespoons chopped fresh thyme
• 1/2 tablespoons fresh dill
• ½ teaspoon dried Fines herbes
• 1/4 small Vidalia onion, chopped fine
• 1-2 green onions, sliced

Instructions

1. Place potatoes in a large pot of cold salted water so that potatoes are covered approximately under 1 inch of water. Bring to a boil and reduce to a simmer and cook until potatoes are tender, about 15 minutes.
2. Cool potatoes under cold water then drain and set aside.
3. To make the salad dressing: whisk together oil, mustard, vinegar, shallot, and herbs in a bowl; season with salt and pepper. Add cooked potatoes and chopped onion and 1/2 of the green onions to the dressing and toss to combine.
4. Let salad cool and marinate at room temperature, then garnish with additional green onions and parsley for serving.

Ingredients

• 1/2 cup sugar
• 1 cup water
• 1/4 watermelon, cubed
• 3 cups strawberries, halved
• 1/2 pint fresh blueberries
• fresh mint or micro greens, for garnish

Instructions

1. To make the simple syrup, bring sugar and water to a boil in a small saucepan, let simmer for about 5 minutes and cool.
2. Place watermelon, strawberries and blueberries in a large bowl and add the syrup, mixing well. Add a dash of lemon juice and garnish with mint or microgreens.