Recipes — #picnic

Sugar Snap Pea Salad

Posted by Alayne Gardner-Carimi on

Sugar Snap Pea Salad
This salad tastes even better after the vegetables get a chance to soak up the dressing a bit, about 30 minutes to 1 hour, in the fridge. Can be prepared up to 2 days ahead, flavors will meld beautifully.

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Coco de Janiero

Posted by Alayne Gardner-Carimi on

Coco de Janiero

The perfect rum for cocktails, our molasses based made-in-Wisconsin vomFASS Aged Rum is aged for 2 years and 7 months in new American Oak casks.

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Cilantro Orange Chicken

Posted by Alayne Gardner-Carimi on

Cilantro Orange Chicken
On the grill or in the oven, this recipe is a quick and easy way to change up chicken (or shrimp). Fresh, juicy, savory and oh-so-good!

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Mango Bliss Bars

Posted by Alayne Gardner-Carimi on

Mango Bliss Bars
So long, lemons: We replaced that go-to citrus with seasonally appropriate, tropical mango in these blissfully dense bars.

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Icy-Spicy Watermelon Slushies

Posted by Alayne Gardner-Carimi on

Icy-Spicy Watermelon Slushies
Freezing your watermelon in cubes instead of using ice cubes is summer drink brilliance. It actually tastes like watermelon because you haven’t diluted it!

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