Recipes


Appetizers | Salads | On The Grill

Here are some of our favorite recipes. If you have a great recipe that you would like to share with others, please email it to us and we will post it to the website. Enjoy!

Appetizers

Granite Bay Farms Hot Pepper Relish Cream Cheese Appetizer

1 - 8oz block cream cheese
4 oz.(1/2 jar) of Granite Bay Farms Hot Pepper Relish

Place cream cheese on a platter. Top with Granite Bay Farms Hot Pepper Relish. Serve with crackers.


Granite Bay Farms Honey Mustard Slaw
8 cups packaged shredded cabbage with carrot mix (coleslaw mix)
1 medium apple
1/4 cup thinly sliced green onions
1/3 cup lemon juice
1/4 cup vegetable oil
1/4 tsp salt
1/4 tsp pepper
3 TBS Granite Bay Farms Award-Winning Golden Honey Mustard

Combine cabbage, apple and green onions in a large bowl. Mix together lemon juice, oil, Granite Bay Farms Golden Honey Mustard, salt and pepper. Mix very well. Pour over cabbage mixture; toss gently to coat. Chill 1-2 hours.


Salads

Spicy Chicken Salad with a Twist - For a change from boring to bold, try this chicken salad with a twist. It will be an awakening for your taste buds!
2 cups cooked chicken breast – cubed
2 tablespoons mayonnaise
2 tablespoons Granite Bay Farms Hot Pepper Relish
½ cup red seedless grapes - halved
1 tablespoon pine nuts
Salt/Pepper to taste

Mix cooked chicken with mayonnaise until blended. Stir in Granite Bay Farms Hot Pepper Relish. Add grapes and pine nuts and toss well. Season with salt and pepper. Enjoy!


Spicy Tuna Salad
1 small can tuna fish
1 TBS mayonnaise or as desired
2 TBS Granite Bay Farms Hot Pepper Relish

Mix tuna and mayonnaise until blended. Mix in Granite Bay Farms Hot Pepper Relish and chill.


California Cobb Salad with Granite Bay Farms Bleu Cheese Pecan Balsamic Vinaigrette
8 cups torn lettuce (romaine and/or butter lettuce)
1 large tomato, seeded and chopped
2 hard-cooked eggs, whites and yolks sliced separately
6 slices crisp cooked bacon, crumbled
1 medium avocado, chopped
4 boneless, skinless chicken breasts (~ 2 lbs total), poached and cut into bite sized pieces
1 cup Granite Bay Farms Bleu Cheese Pecan Balsamic Vinaigrette

In a large salad bowl, combine lettuce and tomato. Mix gently with 1/3 cup of dressing. Top lettuce mixture with other ingredients arranged in a circle starting in the center with the sliced egg yolk. Surround egg yolk with rings of egg white and bacon crumbles. Then alternate with chicken and avocado.

Serve salad onto individual plates; use remaining dressing to add to each serving to taste. Serves 4-6


Garden Tomato Salad with Granite Bay Farms Bleu Cheese Pecan Balsamic Vinaigrette
2 pounds garden fresh tomatoes, sliced
2 large sweet red onions, sliced thinly into rings
6 ounces thinly sliced pecorino cheese
1/2 bunch fresh basil
1/3 cup Granite Bay Farms Bleu Cheese Pecan Balsamic Vinaigrette

Place sliced onions onto a medium hot grill and grill until they are lightly grilled. Cool. On individual plates, top sliced tomatoes with grilled onion, shaved pecorino, basil leaves and dressing. Serve with sliced sourdough bread.


Pear and Blue Cheese Salad with Granite Bay Farms Bleu Cheese Balsamic Vinaigrette
4 cups torn romaine lettuce
2 Anjou pears, sliced thinly
1/2 cup crumbled Danish blue cheese
2/3 cup Granite Bay Farms Bleu Cheese Balsamic Vinaigrette

On a bed of romaine lettuce leaves, garnish top of lettuce with pears and crumbled blue cheese. Drizzle with Granite Bay Farms Bleu Cheese Balsamic Vinaigrette.


Raspberry Spinach Salad with Prosciutto
(Serves 4)

6 ounces baby spinach leaves
2 cups fresh raspberries
2 ounces Manchego cheese
2 ounces thinly sliced prosciutto
1TBS balsamic vinegar
5 tsp extra virgin olive oil
1 tsp Granite Bay Farms Harvest Raspberry Mustard
Salt/Pepper to taste

Cut prosciutto crosswise into 1/2 inch strips. Over high heat, stri proscuitto until crisp and well browned, about 5 minutes. Drain on paper towel.

In a large bowl, whisk together the vinegar, oil and Granite Bay Farms Harvest Raspberry Mustard. Season with salt and pepper to taste. Add spinach and blackberries and mix gently to coat. Shave think slices of cheese over the the salad. Add proscuitto. Mix gently. (Thanks to Bonita Gohler for this recipe)


Asparagus Vinaigrette
1 pound asparagus, trimmed
¼ cup nonfat plain yogurt
2 teaspoons Granite Bay Farms Award-Winning Golden Honey Mustard
2 teaspoons sherry wine vinegar
Salt/Pepper to taste

Bring a small saucepan of water to a boil and add asparagus. Boil for 5 minutes or until tender. Drain.

For vinaigrette dressing: whisk yogurt and Granite Bay Farms Golden Honey Mustard together and then whisk in vinegar. Season with salt and pepper. Pour over asparagus. To complete your dinner menu, add one of Granite Bay Farms delicious salad dressings to your favorite green salad. Enjoy!!


On The Grill

Seared Marinated Salmon - Try this quick and easy salmon dinner with asparagus side dish. This is sure to be a winner with all your guests.
1 salmon filet (about 2 pounds)
1 cup Granite Bay Farms Wasabi Ginger Teriyaki Sauce
2 tablespoons olive oil

In a resealable plastic bag, combine the salmon and Granite Bay Farms Wasabi Ginger Teriyaki Sauce. Be sure that the salmon is well coated and marinate in the refrigerator for 30 to 60 minutes. In a heavy skillet, heat the olive oil over moderately high heat until it is hot. Remove the salmon from the plastic bag and place it in the skillet. Discard marinade. Saute for approximately 4 minutes on each side or until it just flakes. Serve immediately.


Marinated Tri-Tip - The most delcious flavored tri-tip!

1 Beef Tri-Tip or Brisket (about 2-3 pounds)
1 cup Granite Bay Farms Zinfandel Meat Marinade

In a resealable plastic bag, combine the meat and the Granite Bay Farms Zinfandel Meat Marinade. Be sure the meat is well coated and marinate in the refrigerator for 2 to 4 Hours. Remove the meat from the plastic bag and place it on a hot grill. Discard used bag and marinade. Cook for approximately 10 minutes on each side or until desired. Serve immediately.


Amazing Baby Back Ribs! - Incredible tasting ribs that your guests will love!

3 racks baby back pork ribs
5 – 6 TBS Granite Bay Farms Rib and Chicken Rub
1 cup of Granite Bay Farms Original or Chipotle Barbecue Sauce

Approximately 1 hour before cook time, remove the thin papery membrane from the back of each rib rack. This can be done easily by using a paper towel to gain a secure grip and then pull off the membrane. Repeat with the remaining racks. Lightly sprinkle and then rub in Granite Bay Farms Rib and Chicken Rub onto both sides of each rack. Let rubbed ribs sit while preparing the grill or smoker for the correct cooking heat.

Preheat the grill for medium indirect heat. Grill the ribs over medium indirect heat, turning every 15 minutes for approximately 1 to 2 hours. Be careful…lean baby back ribs will dry out if overcooked. If you have a smoker, place ribs in smoker at 225 – 250 degrees for approximately 3 – 4 hours.

Remove ribs from grill or smoker and if desired, brush each side with Granite Bay Farms Original or Chipotle Barbecue Sauce. Wrap each rack in aluminum foil and let sit for 20 - 30 minutes. This extra time allows the hot ribs to pull the barbecue sauce into the meat. Serve the ribs as whole racks or carve into individual ribs. Serve extra Granite Bay Farms Original or Chipotle Barbecue Sauce on the side.


Tuscan Lemon Herb Grilled Turkey Breast Sandwiches

4 large sourdough rolls
1/2 cup cranberry mayonnaise ( ½ cup mayonnaise mixed with 2 TBS cranberry sauce)
2/3 cup Granite Bay Farms Tuscan Lemon Herb Marinade
4 turkey breasts pounded thinly
4 slices Havarti cheese
1 cup spinach or arugula

Place turkey breast and marinade in a food safe plastic bag; close bag securely. Turn to coat and marinate in refrigerator 1 hour. Remove turkey breasts from marinade; discard marinade. Grill turkey over medium heat covered for 15-20 minutes or as desired until juices run clear, turning occasionally. Remove to platter and cool to room temperature. Spread bottom of rolls with mayonnaise mixture. On each roll, place a turkey breast; top with cheese and spinach or arugula.


Easy Barbecue Chicken

1 cup Granite Bay Farms Original Barbecue Sauce
8 chicken breast halves, skinless (2 lbs.)

Lightly oil the grill rack with cooking spray to keep chicken from sticking. Season the chicken lightly with salt and pepper. Grill the chicken over a medium hot fire, meat side down, for 4 minutes on each side. Brush the chicken with the barbecue sauce; continue grilling while turning and basting frequently until the chicken is white throughout, about 14 - 20 minutes. Serves 8.


BBQ Chicken Quesadilla

1 cup Granite Bay Farms Chipotle Barbecue Sauce
2 chicken breasts, skinless
4 corn or flour tortillas
1/4 cup grated Monterey jack cheese
1/4 cup grated white cheddar
1/4 cup corn relish (recipe follows)
1/4 cup avocado salsa (recipe follows)

Lightly oil the grill rack with cooking spray to keep chicken from sticking. Brush the barbecue sauce on the chicken and season lightly with salt and pepper. Grill the chicken over a medium hot fire for 4 minutes on each side. Brush the chicken again with the barbecue sauce; continue grilling while turning and basting frequently until the chicken is white throughout, about 14 - 20 minutes. When the chicken is cool enough to handle, pick the meat of the bones and set aside. Place 2 tortillas on an ungreased baking sheet. Spread 1/2 of the cheeses and the chicken on each tortilla. Cover with the remaining tortillas. Grill for 3 minutes on each side or until the cheese is melted and the tortillas are crisp. Cut into quarters and serve hot.


Apricot Ginger Teriyaki Grilled Shrimp
2 1/4 lbs. uncooked jumbo shrimp, peeled, deveined
½ - 1 cup Granite Bay Farms Apricot Ginger Teriyaki Sauce

Combine ingredients in a large bowl. Marinate 30 minutes.

Preheat grill or broiler to high. Drain shrimp. Discard marinade. Thread shrimp on skewers and place on the grill (or under broiler) until cooked through, 3 minutes per side, basting with marinade until pink. Transfer shrimp to a platter. Serve at once. Serves 6.


Honey Mustard Grilled Pork Roast

4 pound boneless pork roast
1 jar Granite Bay Farms Award-Winning Golden Honey Mustard

Place the pork roast and mustard in a resealable plastic bag; mix together, seal the bag and refrigerate for 2 hours or as long as overnight. Preheat grill to medium heat. Remove pork roast from bag; discard any remaining marinade; place the pork roast on the grill over indirect heat; close grill cover and grill for about 1 hour and 15 minutes until cooked throughout. Remove pork roast from grill, let rest for 10 minutes; slice and serve. Serves 6.


Salmon Filets in Foil Packet

1 large salmon filet or 4 (4 ounce) salmon filets
1 large red onion thinly sliced
1/2 cup Granite Bay Farms Zinfandel Meat Marinade
Salt/Pepper

Take a big piece of heavy tinfoiland spray with Pam. Season the salmon filet(s) with salt/pepper and put it into the middle of the foil. Place the sliced onions on top of it and pour the marinade over the salmon. Pull up two sides of the tinfoil and roll it down, then roll in the sides so that nothing will leak. Preheat grill for medium heat. Place salmon on grill and cook for 12 - 15 minutes or until the fish can be easily flaked with a fork. Be careful opening it...let the steam escape first! Transfer to a serving dish and serve. Note: Can also be put on a baking sheet into a 450 degree oven for approximately 22 minutes. Many thanks to Stephanie for this delicious recipe.

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