• 12 bacon strips

  • 4 tbsp. butter

  • 4 tbsp. flour

  • 2 cups heavy cream

  • 1/2 cup SAUS® Do Everything Sauce

  • Kosher salt

  • Black pepper

  • 2 cups shredded mozzarella

  • 3/4 cup freshly grated Parmesan

  • 8 oz. elbow pasta

  • Freshly torn basil, for garnish (if desired)



  1. First lay 12 strips of partially cooked bacon into the cups of a muffin tin then set aside while you make the macaroni

  2. In a large pot, start melting some butter over medium heat then add an equal amount of flour to create a roux (it’s what is going to make our cheese sauce thicken up)

  3. After stirring for about 2 minutes, pour in heavy cream while whisking constantly until there are no lumps

  4. Now to season the sauce add SAUS® and a couple pinches of salt and fresh cracked black pepper

  5. After the seasonings are all mixed in its time to get cheesy by adding 2 cups of shredded mozzarella cheese followed by 3/4 of a cup of parmesan

  6. Once the cheese has melted and a thick sauce has formed, pour in about 8 oz of macaroni that has been cooked al dented

  7. Stir until the pasta is completely coated and then it’s time to fill the bacon lined muffin tin cups with the macaroni

  8. Top with bacon bits and more mozzarella then bake at 400 degrees F for 20-30 minutes or until the tops are golden brown

  9. Enjoy!




  • Sushi grade hamachi (yellowtail tuna) or ahi/albacore works too

  • Fresh peach, cut into thin slices

  • Avocado, cut into thin slices

  • Lemon

  • Cilantro, roughly chopped

  • Toasted garlic crumbles (or Ground Fermented Black Garlic from Trader Joe's—shown here)

  • Tortilla chips (I like Have'A Corn Chip—they have just a hint of soy which works great for this)

  • SAUS® Do Everything Sauce



  1. Cut fish into approximately 1 x 2 x 1/4" slices, or something close that will fit on a chip.

  2. Slice peach and avocado, and chop cilantro, set to side for assembling chips.

  3. Pick out the whole chips, and/or the larger broken chips and set them out for assembling.

  4. Layer on chip in order: 1-hamachi, 2-avocado, 3-peach.

  5. Generously squeeze lemon juice over the stacked ingredients, and drizzle with SAUS® Do Everything Sauce

  6. Top with chopped cilantro and toasted garlic crumbles.

  7. Enjoy!


*This works best when eaten immediately. If left too long, the chips get mushy and are harder to handle.





  • 20 oz can Green Jackfruit in Brine (NOT in syrup // we like Trader Joe’s brand)

  • 1 large Hatch Chile (poblano or Anaheim chiles work well too)

  • 1 Cup SAUS® Do Everything Sauce

  • Eggroll Wrappers

  • Vegetable Oil for frying


  • 1 cup Crema Mexicana Table Creme

  • 1 Bunch Fresh Cilantro

  • ½ teaspoon salt

  • Dash of Pepper




  1. Thoroughly rinse and drain jackfruit. Then begin sorting. The pieces come in chunks or triangle shapes. Cut off the center “core” portion of the jackfruit that’s tougher in texture and separate it from the rest of the fruit, then chop into smaller pieces. For the remaining portion of the jackfruit that appears more stringy, use your hands or a fork to pull into small shredded pieces. You’re basically trying to get the jackfruit into small, shredded/chopped pieces. Rinse the jackfruit once more in a fine mesh strainer, drain, and thoroughly dry.

  2. Wash and dry the Hatch chile. Place whole chile in toaster oven and toast on high, turning to scorch all sides. Once the skin has blackened evenly, remove with tongs and rinse in cold water. Peel off skin, cut off stem, remove seeds and roughly chop into chunks. (4 oz cans of Hatch chiles are also available if you want to make this part extra easy).

  3. Add shredded jackfruit, chopped chile and SAUS into a bowl and stir until thoroughly mixed.

  4. Lay out an eggroll wrapper out like a diamond, with corners pointing north/south, east/west. Place about 2 tablespoons of the jackfruit mixture in the center, spread like you are making a mini burrito. Fold in the east/west corners to overlap in the center. Take the south corner and fold it over to cover the east/west fold and mixture. Add a dab of SAUS at the top corner to seal the wrapper and roll the folded part of your eggroll and its contents up to finish closing your roll. (as shown in below image).

  5. Fill a medium saucepan with 2 inches of vegetable oil and heat to 350 degrees. Once the oil is hot, place an eggroll in with tongs or strainer ladle. Cook for 60 seconds. The eggroll should be a nice golden color. Remove and place on paper towels to absorbs excess oil. Repeat with the rest of the eggrolls. I found it easiest to only do one or two at a time, as the cook quickly.


  1. Rinse and dry cilantro, remove stems and place leaves into a food processor or mini blender. Add 1 cup crema, salt and pepper. Blend until smooth, or just until cilantro leaves are chopped and blended, if you like it with a little more texture. Transfer into a small serving dish for dipping.

  2. Serve eggrolls with Creamy Cilantro Dip and more SAUS. Enjoy!

  3. Eggrolls can be made ahead of time and reheated in your toaster or oven.

stuffed balls.jpg


This can be served as a tasty appetizer or main course!



  • 12oz. package Impossible™ Burger Made from Plants

  • 1/3-1/2 Cup SAUS® Do Everything Sauce

  • Cheddar cheese - cut into 3/4" cubes

  • 2 Cloves garlic - minced

  • 2 Tablespoons olive oil


  1. Mix SAUS® into "meat" in a small bowl.

  2. Grab a small handful of "meat" and form a patty. Place a cube of cheese into the center and wrap "meat" around it to form a ball, completely encasing the cheese.

  3. Place oil, garlic and balls in a large saucepan and  sauté over medium heat.  Rotate balls to ensure browning on all sides, being careful to avoid breaking the balls open. Continue to cook until evenly browned and internal temperature reached 165 degrees.

  4. Serve and enjoy!



  • 2 lbs chicken wings 

  • 1 Tablespoons BAKING POWDER (NOT baking soda!)

  • 1/3-1/2 Cup SAUS® Do Everything Sauce


  1. Preheat oven to 450 degrees - the convection setting works best.

  2. Dry chicken with a paper towel really well. Place wings in a large bowl. Sprinkle the baking powder over the wings. Toss until all the wings are evenly covered in baking powder.

  3. Line a large baking sheet with aluminum foil. Place a cooling rack on top and rub with oil to prevent sticking..

  4. Lay the chicken wings on the rack, leaving space between wings.

  5. Place the baking sheet in the oven and bake for 30-40 minutes, until the wings are nicely browned and crisp. 

  6. Let the wings rest for 5 minutes. This with preserve the crispiness of the skin.

  7. Place wings in a large bowl. Cover with SAUS® and toss until evenly coated.

  8. Serve with SAUS® on the side and enjoy!




  • 1/4 Cup mayonnaise

  • 1 large egg, beaten

  • 2 Tablespoons Dijon mustard

  • 2 Tablespoons SAUS® Do Everything Sauce

  • 2 teaspoons Worcestershire sauce

  • ​1/2 teaspoon sea salt

  • Freshly ground black pepper

  • 1 lb. jumbo lump crabmeat, picked over for shells

  • 3/4 cup panko bread crumbs (or saltines)

  • 2 tablespoons. Freshly Chopped Parsley

  • Canola oil, for frying

  • Lemon wedges, for serving

  • Tartar sauce, for serving (see "more" section of SAUS recipes for recipe)


  1. In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and SAUS®, and season with salt and pepper.

  2. In a medium bowl, stir together crabmeat, panko, and parsley. Fold in mayo mixture, then form into patties.

  3. In a large skillet over medium-high heat, coat pan with oil and heat until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side.

  4. Serve with lemon and tartar sauce.




  • 3/4 - 1 Cup Hot Water

  • 1 Cup Raw Cashews 

  • 1 Clove Garlic, chopped

  • 3 Tablespoons Nutritional Yeast

  • 1/2 teaspoon salt

  • 2 Tablespoons SAUS® Do-Everything Sauce (or more if you want more zing)


  1. Add all ingredients to a blender or small food processor (starting with lesser amount of water) and blend until creamy and smooth.

  2. Serve with chips or bread chunks, or add to things like tacos, burritos or nachos.

  3. Store leftovers covered in the refrigerator up to 5-7 days, or in the freezer up to a month. To thaw from frozen, set in refrigerator for 24-48 hours. Reheat in microwave or in a small saucepan over medium-low heat. Add more water as needed if it thickens when reheating.





Not your average quesadilla!


  • 4 to 5 Squash Blossoms, stem removed and roughly chopped

  • 2 Tablespoons Butter 

  • 2 Cloves Fresh Garlic, minced

  • 1 Poblano Pepper, stem and seeds removed and roughly chopped*

  • Spreadable Goat Cheese (or cheese of your choice)

  • SAUS® Do-Everything Sauce

  • Flour Tortillas


  1. Add butter, chopped blossoms, garlic and chopped peppers to sauté pan and cook over medium heat until barely softened. Set aside.

  2. Warm tortilla on flat plan and add a thin layer of cheese on half or all. (warming the tortilla makes it easier to spread the cheese, but you can put the cheese on before warming, if you like).

  3. Add desired amount of blossom mixture to half of the cheesy tortilla. Drizzle with SAUS® and fold over.

  4. Cook until bottom of tortilla starts to turn golden (2-3 minutes). Flip with spatula and cook the other side.

  5. Remove from heat and enjoy!

*I put my pepper in the toaster until the skin begins to blacken. Then run it under cold water and remove the skin,

  before removing the stem and seeds. This adds a nice, smoky flavor and softens the pepper.





Easy and delicious snack or appetizer.


  • 1 Cucumber, cut into 1/4” slices

  • 2-4 Tbsp SAUS® Do-Everything Sauce

  • 8 oz Whipped Cream Cheese

  •  2 Cloves Fresh Garlic, roughly chopped and toasted until golden brown.


  1. Mix SAUS® and cream cheese until blended.

  2. Dollop a small amount of mixture onto cucumber slices.

  3. Top with toasted garlic crumbles.

  4. Enjoy!





This is SO easy and delicious!


  • Pineapple chunks (fresh or canned)

  • SAUS®


  1. Lightly coat a baking sheet with oil, and arrange pineapple chunks with at least 1” between pieces.

  2. Lightly drizzle with SAUS®

  3. Broil 4” from the heat source until golden brown on the edges  (3 to 5 minutes).

  4. Remove from heat, skewer with a toothpick and enjoy immediately !





Made these the other night. No need to dip them in anything. They were so good!


  • Vegetable oil for frying

  • 2 cups finely chopped/shredded cooked chicken

  • 1 8oz. package cream cheese

  • 1/2 cup SAUS

  • 1 package wonton shells


  1. Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

  2. Combine chicken, cream cheese, and SAUS in a bowl.

  3. Scoop about 1 teaspoon chicken mixture onto the center of each wonton wrapper; fold wontons in half and press to seal. (I suggest filling all your wonton shells before you start frying, as the cook pretty quick).

  4. Fry in preheated oil until golden brown, 2 to 3 minutes.

  5. Remove from oil and place on wire rack or paper towels to absorb excess oil.

  6. Serve while hot, or let cool and freeze for another day. When reheating, let thaw, then just pop them in the oven until crispy.





  • 2 Cups diced Roma tomatoes

  • 1 1/2 Cups diced mango

  • 1/2 Bell pepper, minced

  • 1 Jalapeno pepper, seeded and minced

  • 1/2 Cup diced red onion

  • 2 Tablespoons lime juice

  • 1/2 Cup fresh, chopped cilantro

  • 1/4 lb Halibut (or your favorite fish) cut into 1/2" pieces *  

  • 2 Tablespoons SAUS


  1. Combine fish and lime juice and stir to coat evenly and stick in fridge for 1 hour to overnight.

  2. Mix together tomato, mango, peppers, onion, cilantro and fish

  3. Stir in SAUS and coat everything evenly

      Enjoy immediately, or let sit overnight to absorb flavors.


(TIP* If the fish is slightly frozen, cutting it up is super easy)