Ingredients 1 1/2 pounds small red potatoes, with skin on 1 teaspoon salt 1/3 cup sour cream 1/4 cup Stonewall Kitchen Horseradish Aioli (available at Weekends!) 1/2 cup frozen peas, thawed 2 pieces bacon, cooked and chopped 2 tablespoon scallions, chopped 2 tablespoons parsley, chopped Salt and pepper to taste Directions Cut potatoes into 1-inch pieces. Place potatoes and 1 teaspoon salt in a saucepan and cover with water. Bring to a boil, reduce heat and simmer until potato

Ingredients FOR THE SANDWICHES 2 tablespoons olive oil 4 cups cooked turkey meat, shredded 1 cup American Spoon Maple BBQ Grilling Sauce, plus more for serving (available at Weekends!) Apple Cider Slaw (recipe follows) 6 sandwich rolls pickles and mayonnaise to serve FOR THE SLAW 2 cups green cabbage, shredded ½ cup green bell pepper, chopped fine ½ cup carrots, peeled and grated 1 tablespoon jalapeno pepper, seeded and chopped fine 1 cup Apple Cider Grilling Sauce (available

Ingredients 4 racks (approximately 4 pounds) baby back ribs 3 cans Guinness beer 1/2 gallon water (more if needed) 3 Tablespoons Stonewall Kitchen Carolina's Rub, Memphis Rub or Texas Rub 1 bottle Stonewall Kitchen Maple Chipotle Grille Sauce (available at Weekends!) Directions In a large stock pot bring beer, water and spice rub to a boil and stir. Cut each rack of ribs in half and place in boiling liquid. Be certain all ribs are submerged (add more water if necessary). Redu