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.

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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.

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From our Spring 2011 issue of Graze magazine. This recipe will make about 2 pounds – the perfect amount for that late spring picnic. Beets are delicious, but messy. They will stain, so protect your work surface. Or leave the work to us and look...

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From our Summer 2014 issue of Graze magazine. Sounds like an oxymoron, we know … but this version is made with tofu and closely resembles the look and taste of the real thing. Plus it’s quick and easy to make as well as being much lower...

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Kale, kale, the gang’s all here! You won't believe how easy it is to braise kale. Not only is this salad delicious, kale is a great source of beta-carotene, vitamin A, vitamin C and calcium! Learn how to remove the stems quickly by visiting...

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From our Fall 2016 issue of Graze magazine. This could become your new go-to comfort food. And you know what, that wouldn’t be such a bad thing. These tasty little meatballs work just as well on a toothpick as they do atop a bowl of buttery egg...

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It’s no surprise that we’ve received a number of requests for our delicious Ginger Salad Dressing recipe. It’s so easy to make you may never buy bottled again. The secret to its zing is fresh ginger – organic of course. Not...

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Over the years a number of folks have requested our recipe for Horseradish Cheddar Cheese Spread. Simple to make, this great tasting spread is equally good with pretzels and crackers or fresh veggies. We love it paired with a hearty rye bread. But don’t...

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From our Winter 2012 issue of Graze magazine. This is one of our most requested side dish recipes and one of the easiest to make. It’s wonderful served as is, with cornbread on the side, and equally good paired with barbeque chicken. Although...

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From our Winter 2014 issue of Graze magazine. We have been serving up this chili every day for more than a decade. In fact, one particularly hot summer we decided to stop offering it daily. That lasted about 4 days as there was quite an outcry and...

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