Ingredients 4 slices of Zingerman's bread of choice 1 large garlic clove, peeled 4 tablespoons extra virgin olive oil 12 cherry tomatoes, quartered 1 8 oz. container of mozzarella pearls 12 pitted olives pinch of dried oregano salt 8 Fresh Basil leaves Directions Grill the bread, then immediately rub the garlic over one side and drizzle with half the extra virgin olive oil. Combine the tomatoes, mozzarella pearls, olives, oregano and salt in a bowl. Divide between the grilled

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