Crazy Uncle Red's

a square bowl with an orange spread and a black olive in it

Savory Garlic-Feta Spread

Feta and sunstreek bring out each other's tangy and umami qualities in this easy and delicious spread.

8 oz. feta cheese, drained
3 Tbsp sunstreek spread, or to taste

Mash feta with fork; add sunstreek and beat until almost smooth. Taste and add more sunstreek if desired. Chill 30 mins and serve.

a pot containing pasta on a brightly colored tablecloth

Creamy Shrimp & Orzo

Shrimp, zucchini and orzo come together in this quick, healthy one-pot dinner. Simple enough for a weeknight, tasty enough for a celebration!

8 oz. orzo pasta
3 medium zucchini
1 Tbsp olive oil
12 oz. raw, shelled, deveined shrimp
3 cloves garlic
2 Tbsp capers
1/2 c. sunstreek spread
4 Tbsp creme fraiche, or full-fat Greek yogurt
Juice of 1 1/2 lemons, plus lemon wedges for serving

Bring a pot of salted water to a boil and cook orzo until al dente. Mix shrimp, sunstreek, garlic and capers in a bowl and set aside. Slice zucchini in half lengthwise, and then into thin half-moons. Heat oil in large pan. Add zucchini, season with salt and pepper, and saute until lightly browned. Add shrimp mixture and cook until shrimp are just opaque. Add cooked orzo, creme fraiche (or yogurt) and lemon juice and heat until warmed through. Serve with lemon wedges. Serves 2-4.

a plate with a slice of bread topped with an orange spread, feta, onions and black olives

a plate with a slice of bread topped with an orange spread, salami, melted cheese and sliced green olives

Crostini 3 Ways

These are great for serving a crowd.

1 baguette, sliced on the diagonal, about 1/2” thick
sunstreek spread

CROSTINI 1:
Thinly-sliced white onion
Pitted kalamata olives, cut lengthwise into quarters
Crumbled Greek feta cheese

CROSTINI 2:
Extra-sharp cheddar cheese, sliced or shredded
Diced salami or soppressata
Sliced green pimento-stuffed olives

CROSTINI 3:
Diced ripe tomatoes
Shredded basil
Extra-virgin olive oil
Salt and coarse-ground black pepper

If making crostini 3, toss tomatoes, basil, oil and seasonings together in a bowl.
Lightly toast bread in oven. Spread with sunstreek and top with toppings. If making crostini 1 or 3, return to oven to heat through; if making crostini 2, bake until cheese is bubbly.

a light orange burger with tomato slices on an english muffin

Chicken Sunburgers

sunstreek adds depth and tang to otherwise plain chicken burgers. A crowd-pleaser!

1 lb. ground chicken
1/4 c. sunstreek spread
1 Tsp kosher salt (Diamond Crystal)
Several grinds black pepper

Mix together with hands until well blended. Saute over medium heat until cooked through. Serve with choice of toppings.

a bowl with light orange cauliflower in the center of it

Buffalo Cauliflower

This one was suggested by a fan, and it's dynamite!

1 head cauliflower
4 Tbsp butter
1/3 c. sunstreek spread
Salt to taste

Preheat oven to 400F. Melt butter. Cut cauliflower into medium florets, around 1.5" wide. Toss cauliflower in a large bowl with melted butter and a few pinches of salt. Spread in a single layer on a cookie sheet. Roast cauliflower until golden brown, 60-75 minutes. Place back in bowl, add sunstreek and a few more pinches of salt, and toss to coat well.

Easy Peanut Sauce

A great dip for veggies; sublime on cold baked tofu, or tossed with noodles for a quick lunch.

3/4 c. natural peanut butter
1/2 c. Crazy Uncle Red's Hot Pepper Jelly
3 Tbsp soy sauce
3 Tbsp water
1 clove garlic, crushed
1 scallion, thinly sliced (optional)
2 Tbsp salted peanuts, roughly chopped(optional)

Mix all ingredients through garlic together in bowl. Chill 30 mins. Top with scallions and peanuts, if desired, and serve.

Sweet-Hot Salsa

Super simple and mighty tasty. Great just with tortilla chips; would elevate a quesadilla into the stratosphere.

2 plum tomatoes
1/2 large red onion
1/2 c. Crazy Uncle Red's Hot Pepper Jelly
1 tbsp cider vinegar
Salt to taste

Roughly dice tomatoes and onion. Add to saucepan along with jelly, vinegar and salt. Bring to a boil over medium heat, reduce heat to low and simmer 10 mins. Cool and refrigerate - it's even better the next day!!

Glazed Seared Scallops

The pride of New Bedford, MA.

1 lb fresh sea scallops
Salt & pepper
1 Tbsp olive oil

Glaze:
1/3 c. Crazy Uncle Red’s Hot Pepper Jelly
1 lg clove garlic, minced
2 Tbsp whole grain mustard
1 Tbsp Dijon mustard
1 Tbsp olive oil
Salt to taste

Whisk together glaze ingredients and set aside. Season scallops and sear in oil over very high heat in nonstick pan, turning once. When scallops are browned on both sides and just opaque, remove to plate. Pour glaze mixture into hot pan and reduce. When thickened, pour over scallops and serve.