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Sesame Garlic SASS Recipes

SASSY Portabellas

1 – 2 lbs. Portabella mushrooms
1 bottle Sesame Garlic SASS

Wipe mushrooms clean with a damp paper towel or mushroom brush. You then have two options:

* However you fix them, you can use these yummy portabellas on sandwiches, salads or as a delicious side dish.


Primo Party Salad

1 bag spring or baby mixed greens
3/4 cup dried cranberries
3/4 cup slivered almonds
3/4 cup grated Asiago cheese
1 bottle Sesame Garlic SASS
Place salad greens into serving bowl.
Garnish with the slivered almonds, dried cranberries, and coarsely grated cheese. Dress with Sesame Garlic Sass to taste. Toss!

Delicious! Simple! Beautiful! Healthy!


Zesty Meatless Gravy

1 cup Sesame Garlic SASS
1/3 cup flour
2 cups water or vegetable stock (for a more savory gravy)
1 onion, chopped * (optional)

Heat Sesame Garlic SASS in a pan on low heat. Once warm, gradually sprinkle flour into pan, constantly stirring with a whisk.
(Be sure to get out any lumps.)
While stirring, slowly add water or stock and allow to come to a gentle boil.
Turn heat down to simmer, thus thickening the gravy. Stir constantly.
Salt to taste. Add seasonings if desired. (Parsley is great!)

* For an onion gravy, begin by sauteing onion in 1 Tablespoon Canola Oil. Once soft, add SASS and follow the recipe. Bon Appetit!

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SASSy Salad Nicoise

This is a sassy version of this wonderful French classic.
This salad, a baguette and a glass of white wine - an elegant meal. Bon Appetit!

1 1/2 pounds fresh tuna
Sesame Garlic SASS
4 hard boiled eggs
1/2 pound lightly cooked green beans
2 ripe tomatoes
1 1/2 pounds boiled potatoes
fresh lettuce
15 Nicoise olives (or any kind you like)
capers to taste
salt and pepper

A few hours before dinner (or even the night before), pour Sesame Garlic SASS over the fresh tuna, cover and refrigerate.
If the vegetables are ready ahead of time, dinner is a snap.
Arrange all the chilled ingredients on a cool bed of fresh lettuce. Dress the salad with Sesame Garlic SASS.
Cook fresh tuna on your backyard grill (or in your broiler) & serve warm over the chilled salad.

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Balsamic Vinaigrette SASS Recipes

Balsamic Roasted Asian Pear Salad With Candied Pecans
Serves 4

2 Asian pears, peeled, seeded and sliced
Balsamic Vinaigrette SASS
3 cups arugula or spinach
Candied Pecans (recipe follows)
1/4 cup Bleu cheese crumbles
1/2 cup cherry tomatoes, halved
Note: the candied pecans and roasted pears can be prepared in advance.
Balsamic Roasted Pears

Preheat oven to 400 degrees. In a bowl, toss pear slices with Balsamic Vinaigrette SASS until coated. Place on a baking sheet and roast in oven -- turning once -- until golden brown and tender (about 30 or 40 minutes.) Remove and cool or refrigerate until ready to assemble the salad.

Easy Candied Pecans
Makes about 2 cups

1/2 cup sugar
3/4 tsp salt
1 egg white
1 Tbsp. water
1/4 tsp vanilla extract
8 oz pecans (broken or halves) - about 2 cups

Preheat oven to 300°F. Put sugar and salt in a plastic bag. Shake to mix. Put egg, water, and vanilla in a bowl. Beat until slightly foamy, add pecans and coat well. Lift pecans out of bowl with a slotted spoon and put into the bag of sugar and salt. Shake pecans in bag making sure they are well coated.
Bake 30 minutes on a baking pan lined with baking paper or lightly greased aluminum foil. 15 minutes into the baking, stir up the pecans with a fork. Let cool completely before serving.

Assembling the Salad
Dress lettuce lightly with Balsamic Vinaigrette SASS and toss gently. Place dressed greens onto a platter and add roasted pear wedges and halved tomatoes. Top with bleu cheese crumbles and candied pecans and serve.


Balsamic Portabella Mushrooms

1 12oz bottle Balsamic Vinaigrette SASS
6 oz Package Portabella mushroom caps, whole or sliced

Marinate Portabella mushrooms in Balsamic Vinaigrette SASS for approx. 10 to 20 minutes on each side. Place on hot grill or broil for about 5 minutes per side. Serve hot or chilled. Try them as a side dish to meat dishes, part of a vegetable platter or as a delicious veggie burger.


Easy Caprese

Layer tomatoes, fresh mozzarella, & fresh basil. Drizzle with Balsamic Vinaigrette SASS and go easy.

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Bleu Cheese SASS Recipes

Macaroni & Bleu Cheese

2 cups (8oz) cooked elbow macaroni
2 cups (8oz) shredded 2% cheddar
1/4 cup Bleu Cheese SASS
1/2 cup dried breadcrumbs
1 tsp hot pepper sauce
2 tbsp. butter, 2 tbsp. flour
2 cups 2% milk, ½ tsp. salt

Preheat oven to 350. Grease 1 1/2 quart baking dish. Melt 2 tbsp butter in a large saucepan over medium low heat. Whisk in flour, cook 3 minutes, stirring constantly. Gradually whisk in the milk. Simmer gently, stirring often for 15 minutes. Remove from heat & stir in 2/3 of cheese, the Bleu Cheese SASS, the salt & hot pepper sauce. Stir in macaroni. Pour in baking dish. Top w/ remaining cheese. Sprinkle w/ breadcrumbs.


Pear & Bleu Cheese Salad
1 ripe pear
1/4 cup Bleu Cheese SASS
4 cups field greens
chopped pecans

Slice pear into bite size pieces. Heat Bleu Cheese SASS in non-stick skillet until thick & bubbly. Add pear slices & cook until tender. Divide greens into individual salad plates & spoon pears on top. Sprinkle w/ chopped pecans. 4 servings. Enjoy! See flip side for more SASS recipe ideas!

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Calamata Feta SASS Recipes

Greek Spinach Salad

Makes two generous portions

6 cups washed, dried salad greens, torn into pieces
6 cups washed, dried spinach, torn into pieces
1/2 cup crumbled Feta cheese
1/4 cup canned, drained garbanzo beans
1/2 small purple onion, sliced into 1/2" rings
1 tomato, cut into wedges
1/4 cup whole calamata olives
Calamata Feta SASS

In a large salad bowl, mix salad greens and spinach. Drizzle with Calamata Feta SASS and toss well. Top with the Feta cheese, garbanzo beans, onion slices, tomatoes, and olives. Serve immediately. Yum!

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Classic Caesar SASS Recipes

Classic Caesar Salad

Makes 4 Generous Portions

1 large head romaine lettuce
2 tbs. pureed garlic (optional)
1/4 cup grated parmesan cheese
2 cups garlic croutons
Classic Caesar SASS
Fresh ground black pepper

Remove and discard all bruised portions of romaine lettuce. Wash and tear into pieces. Dry the lettuce well. In a large salad bowl, preferably wooden, use a large spoon to completely coat the inside of the bowl with the pureed garlic. Add Classic Caesar SASS. Put in lettuce, cheese and croutons. Toss well. Add fresh ground black pepper to taste. Serve immediately on chilled plates. Yum!

Try adding sauteed or steamed vegetables, chicken or shrimp. Simply cook in a separate pan and add to top of salad just before serving!

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Creamy Miso SASS Recipes

Creamy Miso Spinach Salad

Makes 4 servings

1 bunch spinach, washed and torn into bite size pieces
1 medium size red onion quartered and cut into thin half moon
1 cup Mandarin orange slices (drain juice if using canned oranges)
1 cup washed and dried green grapes
1 cup Creamy Miso SASS

Toss all ingredients in a large salad bowl and serve Immediately.

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Berry SASSy Salad

2 pints strawberries, stemmed and quartered or 1 pint strawberries and add:
1 container blueberries
1 container blackberries
1 container raspberries
1/2 cup chopped pecans
2 tablespoons of local honey
1/2 cup Creamy Miso SASS
Toss all ingredients and serve.

(* For those with nut allergies, nutlike cereal nuggets can be substituted.)


Miso Dijon Chicken

1/2 TB butter
1/2 TB olive oil
2 boneless chicken breast halves
1 TB Dijon mustard
2 green onions, chopped
1/2 c. Creamy Miso SASS

Melt butter and oil in skillet over medium heat. Add chicken breasts and
cook, turning once, 10 –15 min. or until browned and fork tender. Remove
chicken and set aside. In same skillet add Creamy Miso SASS and mustard. Continue
cooking & stirring until heated through. Serve sauce over chicken & sprinkle
with green onions. Serves 2.

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Lemon Song SASS Recipes

Zesty Lemon Potatoes & Green Beans

2 pounds red potatoes
1 lb. green beans
1/2 cup chopped green onions
1/2 cup grated Parmesan cheese (optional)
Lemon Song SASS

Scrub potatoes and cut into bite-size pieces. Wash and cut beans into 1-2" pieces.
Steam vegetables until firm, yet tender (about 10 minutes).
Toss with green onions, cheese, and SASS to taste.
Serve hot or cold! (Great for cookouts!)

Read more about Lemon Song SASS.

Golden Pasta Salad

1 lb. pasta (rotini, ziti, shells, etc.)
1 pint yellow cherry or pear tomatoes
1 yellow bell pepper
1 large golden zucchini or yellow squash
2 cups shredded Mozzarella
1 cup Lemon Song SASS

Boil pasta al dente. Drain and rinse in cold water
Slice pepper into thin strips and cut zucchini into cubes.
If tomatoes are large, cut them in half, otherwise toss them whole with pepper and zucchini into the pasta.
Add SASS and combine gently. Toss with cheese. Serve chilled or at room temperature.

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Lisa's California Fish Chowder

1 lb. white mild fish (haddock, cod, tilapia)
2/3 cup Lemon Song SASS
1/2 cup large sweet onion, chopped
1 tsp. minced garlic (2-4 whole cloves)
3 stalks celery, chopped
4 cups prepared vegetable stock
3 medium Yukon Gold potatoes, cubed
1/2 cup dry sherry
1 bay leaf
1 cup frozen corn
salt & pepper
1/2 cup fresh parsley or cilantro

Heat SASS and fish over medium heat in a skillet.
Reduce heat to low, cover & simmer for 10 minutes or until fish is just tender.
In a soup pot, sauté onion, garlic & celery until soft.
Add stock plus 2 cups of water, the bay leaf and the potatoes.
Simmer until the potatoes are tender. Add corn, sherry and simmer for 2 more minutes.
Remove from heat & discard the bay leaf. Add fish, all juice & SASS from pan.
Season to taste with salt, pepper, fresh parsley or cilantro (or more SASS for extra zip!)


Joy to the Spud

Splash Lemon Song SASS over a baked potato and mash like crazy.

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Smoky Ranch SASS Recipes


Smoky Ranch Chicken Salad

2 lbs. Chicken breasts, cooked
1/2 cup Smoky Ranch SASS
1/2 cup celery, chopped
2 hard boiled eggs, chopped
1/2 cup white onion, chopped
1/2 cup pecans, chopped
salt to taste
Chop chicken or run through the food processor, pulsing to achieve desired consistency. Mix all ingredients. Serve on lettuce, crackers or as sandwiches.

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Tamari Vinaigrette SASS Recipes

Sarah’s Tamari Salsa

1 C fresh tomatoes, diced
1/2 C seedless cucumber, diced
1/3 C onion, finely diced
1/3 C fresh or frozen white corn
lots of fresh basil, cut into thin ribbons (Sarah uses a lot, but make it to your taste!)
1/3 C Tamari Vinaigrette SASS

Refrigerate, stirring to ensure dressing is evenly dispersed. Let marinate at least 3-4 hours before serving. Serve with your favorite corn or Tamari chips.


Tasty Tamari SASS Tofu

2 pounds extra firm tofu
1 cup Tamari Vinaigrette SASS

Wrap tofu in a clean cloth. Place a cutting board weighted with a heavy juice can on top. Set aside for 30 minutes to allow excess water to drain from tofu.
Slice each block of tofu lengthwise into 4 slices and brush on Tamari Vinaigrette SASS. Let marinate for at least 1 hour at room temperature or up to 8 hours in the refrigerator.
Prepare a medium-hot fire in the grill. Lightly oil the grill. Grill tofu until browned and a slight crust forms, about 5 minutes on each side. Serve hot. Makes 4 servings.


Tamari Shrimp Kabobs

1 lb. large shrimp, shelled & de-veined
1 green pepper, cut in 1 in. squares
1 fresh pineapple, cut in 1 in. squares
1 container of cherry tomatoes
1 bottle Tamari Vinaigrette SASS

Thread shrimp and tomatoes onto wooden skewers that have been soaking in water for 30 minutes. Alternate pineapple and pepper on another set of skewers, as they take longer to cook. Marinate skewers in Tamari Vinaigrette SASS about 30 minutes. Grill pineapple & pepper kabobs 5-6 minutes. Grill shrimp kabobs 2-3 minutes, until no longer translucent.
(* Wasabi Ginger SASS makes a great dip for this!)

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Wasabi Ginger SASS Recipes

Wasabi Ginger Sweet Potatoes (Sweet)

This can be made ahead of time. Heat for 30 minutes and do almond topping
at last minute.

8 Large sweet potatoes
3⁄4 Cup Wasabi Ginger SASS
3 tsp. cinnamon
1⁄2 cup + 1 T honey
1T butter
1 cup thin sliced almonds

Bake sweet potatoes at 350 degrees until soft (about 1 hour.)
Peel skin off and mash with Wasabi Ginger SASS, cinnamon and 1⁄2 cup honey.
Spread in baking dish.
If making ahead, refrigerate. Heat for 30 minutes and then do almond
Melt butter, add 1 T honey and slivered almonds.
Pour/spread almond mixture over potatoes.
Broil for 5 minutes or until almonds are toasted.


Wasabi Ginger Sweet Potatoes (Savory)

This can be made ahead of time. Heat for 30 minutes and do almond topping
at last minute.

8 Large sweet potatoes
3⁄4 Cup Wasabi Ginger SASS
2 tsp. cinnamon
3 T honey
3 T finely chopped cilantro
3 T finely chopped green onion
1 cup slivered almonds

Bake sweet potatoes at 350 degrees until soft (about 1 hour.)
Peel skin off and mash with Wasabi Ginger SASS, cinnamon and honey.
Spread in baking dish.
If making ahead, refrigerate. 40 minutes before serving, heat for 30
Toast slivered almonds in small pan on stove.
Before serving, stir in chopped cilantro and onion.
Sprinkle almonds over potatoes.
Serve warm.


Salmon with Wasabi Slaw

1 1/4 lbs. salmon fillet or steaks
2 c. coarsely chopped Napa cabbage
1 c. chopped jicama, 1 in. sticks
1/2 c. chopped cucumber
1/2 c. roasted, salted sunflower seeds
3/4 c. Wasabi Ginger SASS
2 Tbs. soy sauce

Marinate salmon in soy sauce and 1/4 c. Wasabi Ginger SASS for 1 hour. Toss
remaining 1/2 c. Wasabi Ginger SASS with cabbage, jicama, cucumber and sunflower seeds.
Chill. Grill or broil salmon 8 to 12 min., until fish flakes easily with
fork, basting with reserved marinade during last 3-4 min. of cooking. Serve
with slaw.

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Grilling Tips for Yummy BBQ!

  • Keep your grill clean and well oiled.
  • To enhance the flavor of grilled foods, toss bunches of fresh or dried herbs on to the coals. Try bay leaves, rosemary, thyme, sage, or oregano.
  • Choose oval or square skewers so food doesn't pivot when turning during grilling.
  • Cook veggies in succession, according to their firmness--carrots, broccoli and potatos first, then sweet peppers, asparagus, and zucchini.
  • If grilling veggie kabobs, put cherry tomatoes on the ends at the last minute or they'll overcook and fall off.
Tamari Vinaigrette SASS makes an excellent marinade... Yum!

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