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4-Minute Ketchup

Quick to make, sugar-free, vegan, gluten-free, paleo and whole-30 friendly – best of all, this DIY ketchup tastes like ketchup. Consider this your jumping off point towards your signature grilling condiment. Make it your own by adding smoked paprika,...

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All-American Cherry Pie

Poor George Washington. Always catching flack for cutting down the cherry tree. He was probably after fruit to make this pie! No skimping on whipped cream for this beauty queen.

Makes 1 pie
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Alpha Omega Salad

From our Summer 2011 issue of Graze magazine. This is, hands down, our most requested recipe. It's probably because this irresistible grain salad is crunchy and chewy at the same time - it makes you feel healthy just eating it.

serves 8
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Apple Crumble Bars

An Apple Crumble Bar a day keeps . . . well, never mind the aphorism, these are an Outpost favorite come apple season. Moist, apple-y, the perfect snack - why they're just begging to be made in your kitchen.

Makes 24 bars
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Asian Smashed Cucumbers

...

Serves 4-6
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Asparagus & Gruyere Tart

Deceptively simple to make, this tart is full of complex flavors. Something magical happens when asparagus meets a flavorful nutty cheese. It’s a real showstopper on any buffet table. For easy serving, use a pizza cutter.  

Serves 10-12
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Baked Potato Skins

Hello crispy potato goodness! Yes - you can eat the skins. In fact, they are down right scrumptious right out of the oven. Perfect for game day, turkey day or any day!

Serves 6
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Balsamic Blueberry Sauce

This savory balsamic blueberry sauce goes great with either red meat, chicken or pork. It’s an easy recipe that incorporates all those beautiful blueberries that are readily available in the summer.

Serves 4
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Basic Apple Sauce

What could be more American than homemade applesauce? It's so easy - you'll be amazed. Instead of maple syrup, try spreading fresh made apple sauce on your buttermilk pancakes. Or serve along with your favorite pork dish as a condiment. Either way you...

Makes 5 cups
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Beet Risotto

This recipe comes from Chef Gregory León of Amilinda, as part of a chef demonstration for our Fondy Food Center Community Partner fundraiser. Beet stock makes a surprising appearance in this risotto, lending the dish a lovely pinkish hue. The...

serves 4 - 6
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