Grill To Thrill Promotion
PRETZEL BRAT WITH APPLE SLAW
No backyard bash is complete without brats! Add a little sizzle with Companion’s easy 3-step Apple Slaw recipe.
1 Companion Bavarian Pretzels (Original) – 4-Pk 4 bratwurst
12 ounces shredded cabbage mix
1 jar of Companion Honey Mustard Pretzel Dipping Sauce (9 oz. )
1 apple, cored & julienned
Heat your grill. In a medium bowl, combine the shredded cabbage mix, jar of honey mustard pretzel dipping sauce and apple. Stir to combine and season to taste with salt and pepper. Refrigerate until ready to use. Next, grill the brats until cooked through, about 5 minutes each side. Split and grill the pretzels. While warm, top pretzel with a brat and freshly prepared apple slaw. Serve immediately. Serves 4.
GRILLED AVOCADO CLUB
Looking for a healthy sandwich? This recipe is sure to please the veggie person in your family. Perfect as a sandwich or anytime snack.
1 loaf Companion Miller’s Five Grain
2 large Portobello caps
1 yellow bell pepper, thinly sliced
1 red onion, thinly sliced
3 tablespoons olive oil
1/4 teaspoon cumin
1 avocado, sliced
3/4 cup mixed greens, like alfalfa sprouts or arugula
Heat your grill. Toss the sliced mushrooms, bell pepper and red onion with olive oil and season with cumin, salt & pepper. Grill the vegetables until slightly charred, but still firm. Set aside and keep warm. Place the grilled vegetables on the bottom of two slices of multigrain bread. Next, top with the sliced avocado & greens. Squeeze a bit of fresh lemon juice on the greens then top with the other slices of bread. Serve immediately. Serves 2.
STRAWBERRY-RICOTTA BRUSCHETTA BITES
Nothing says summer like juicy strawberries layered over crusty French Baguette slices. This quick summertime recipe makes a great appetizer, side dish or simply enjoy for dessert.
1 Companion French Baguette
½ cup unsalted butter, melted
¼ cup powdered sugar, plus extra as garnish
6 ounces whole milk ricotta
½ pint strawberries, quartered
Mint, as garnish
Heat your grill. Cut baguette into 6 slices ½” thick. Brush the sliced bread with the melted butter & sprinkle with powdered sugar. Place the bread on the hot grates and grill until toasted. Once finished, spread the ricotta on the toasted bread and top with the quartered strawberries. Garnish with fresh mint and powdered sugar. For something extra, try garnishing with a bit of balsamic vinegar reduction. Serves 6.