• 4 tbsp. vegetable oil, divided, plus more for dish

  • 3 medium sweet potatoes (about 1 1/2 lb. total), peeled and cut into 1/2" cubes

  • 1 1/2 tsp. kosher salt

  • 1 yellow onion, finely chopped

  • 1 red bell pepper, seeds and ribs removed, finely chopped

  • 2 cloves garlic, finely chopped

  • ½ cup SAUS® Do Everything Sauce

  • 1 (14.5-oz.) can black beans

  • 1 (14.5-oz.) can diced tomatoes

  • 1 (14.5-oz.) can tomato sauce

  • 1 c. fresh or frozen corn kernels (2 cobs)

  • 2 c. shredded colby Jack cheese

  • 2 scallions, sliced (about 1/4 cup)

  • Sour cream, for serving


1. Preheat oven to 400°. Rub a 13"-by-9" glass baking dish with oil. On a baking sheet, toss potatoes, 2 tablespoons oil, and 1/2 teaspoon salt.

2. Roast potatoes until lightly browned and cooked through, 15 to 20 minutes. Let cool slightly. Reduce oven temperature to 350°.

3. Meanwhile, in a large skillet over medium heat, heat remaining 2 tablespoons oil. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until slightly softened, 3 to 4 minutes. Add bell pepper, garlic, SAUS® and cook, stirring occasionally, until pepper is just slightly softened and fragrant, about 2 minutes more.

4. Stir in beans, tomatoes, tomato sauce, corn, and remaining 1/2 teaspoon salt and cook, stirring occasionally, until heated through, 1 to 2 minutes.

5. Pour half of chili into prepared dish. Sprinkle with half of potatoes. Top with remaining chili and potatoes.

6. Cover with foil and bake casserole until bubbling around the edges and hot in the center, 20 to 25 minutes. Uncover, top with cheese, and continue to bake until cheese is melted, 4 to 6 minutes more.

7. Sprinkle with scallions and serve with sour cream alongside.  






  • 1 lb Fresh mussels

  • 1 lb Fresh clams

  • 3 Slices bacon - chopped

  • 2 Tablespoons butter

  • 1 Bell pepper (red, yellow or orange—not green), quartered and seeds removed

  • 10 Whole garlic cloves, peeled

  • ½ White onion, cut into large chunks

  • 2 Serrano peppers* (these add extra heat. Leave these out if you don’t want it too spicy)

  • 1/4 Cup SAUS® Do Everything Sauce

  • 1 16oz. Package linguini pasta

  • Chopped parsley (if desired)

  • Grated parmesan cheese (if desired)


1. Preheat oven to broil.

2. Place peppers, onion and garlic loosely, onto a foil lined cookie sheet, trying to keep pieces separated.

3. Place pan directly under the heat and allow edges to char. It only takes a few minutes.

4. Remove veggies from oven and set aside to cool.

5. While veggies are cooling, start to cook pasta according to product instructions and set aside when done.

6. When veggies are cool enough to handle, remove the skin from the bell pepper (if desired) and chop bell peppers and onion into 1” chunks. Slice serrano into 1/4” rings. Leave the garlic cloves whole.

7. Place butter and chopped bacon in a large saucepan and cook on medium heat until it starts to brown and crisp.

8. Add SAUS® and the charred, chopped veggies to bacon and sauté until the veggies start to get tender—about 5 minutes.

9. When veggies start to get tender, add shellfish to the pan and cover with lid. After 5 minutes, shake the pot to redistribute the shellfish. After another 2 minutes, check to see if most of the shells have opened. If not, continue steaming until they do. Discard any that just don’t open – these are no good. Removed lid, stir contents of pan and remove any empty shells.

10. Place pasta into shallow bowls and top with shellfish and veggies. Add the juice from the pan and top with parsley and/or grated parmesan cheese (if desired).




  • 5 Tbsp. extra virgin olive oil

  • 1/2 large white onion, finely chopped (about 1½ cups)

  • 4 Roma tomatoes, seeds removed, chopped

  • 4 garlic cloves, finely chopped

  • 1 lb fresh okra, cut into ½" pieces, or sliced frozen okra

  • 1/3 cup SAUS® Do Everything Sauce

  • 2/3 cup chicken broth

  • 1 lb. smoked pork sausage (such as andouille or kielbasa), sliced ½" thick

  • 1 lb. large shrimp, peeled, deveined

    Steamed rice and/or cornbread


1. Heat 3 Tbsp. oil in a medium pot over medium-high. Add onion, garlic and a pinch of salt. Cook, stirring occasionally, until softened, 6–8 minutes.

2. Add okra, tomato and remaining 2 Tbsp. oil. Cook, stirring often, until okra is crisp-tender and has lost most of its gumminess, 6–8 minutes. Reduce heat to medium. Add sausage and cook until it begins to release some fat and plump up, about 5 minutes.

3. Add SAUS® and broth. Bring to a simmer and cook until flavors come together, about 10 minutes. Add shrimp and cook just until cooked through, about 5 minutes.

4. Add salt and pepper to taste, and more SAUS@ if you want more kick. Serve with rice and/or cornbread.





  • 1 lb. chicken thighs, cut into bite sized chunks 

  • 2 Tbsp coconut oil

  • ½ yellow diced  onion

  • 2 cloves garlic 

  • 2 cups sweet potatoes chopped into 1” cubes

  • ½ cup diced mini bell peppers, or orange/yellow bell pepper

  • 2 cups chicken stock

  • 1 8oz. package cream cheese* 

  • 4 Tbsp SAUS® Do Everything Sauce

  • 2 cups sliced shiitake mushrooms

  • 1 cup fresh arugula 

  1. Add the chicken, garlic, onion, peppers, sweet potatoes and coconut oil to a large sauce pan. Sauté over medium heat for about 3-5 minutes**, or until the chicken is no longer pink and onions are soft and transparent. Remove the mix from the pan and set to the side.

  2. Add the chicken stock to the pan and bring to a boil. Reduce the heat to simmer and add the cream cheese and SAUS®. Mash the cream cheese into the broth until mostly broken down, then whisk until there are no chunks.

  3. Add the chicken and veggie mixture back into the pan, along with the mushrooms and simmer for another 5 minutes, stirring occasionally.

  4. Turn off heat and stir in the arugula.

  5. Serve over rice or pasta. Add more SAUS® to taste.


*Take the cream cheese out of the refrigerator about ½ hour before cooking to soften. It makes mixing it into the broth easier.

**Try not to over-cook the chicken in the first step. It’s okay if the onions aren’t completely transparent. They will continue to cook when added back to the stock.


SP Gnocchi.jpg



  • 2 medium sweet potatoes

  • 1/2 cup whole milk ricotta

  • 1/4 cup freshly grated Parmesan

  • ½ Cup SAUS® Do Everything Sauce

  • Kosher salt and freshly ground black pepper, to taste

  • 2 to 2 1/2 cups all-purpose flour

  • 1 1/2 tablespoons olive oil

  • 1/2 cup unsalted butter

  • 2 cloves garlic, minced

  • 2 tablespoons chopped fresh sage leaves

  • 1/2 cup shaved Parmesan

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

  2. Pierce potatoes with a fork; place potatoes onto prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool completely.

  3. Cut in half; scoop flesh into a medium bowl and mash. Transfer to a large bowl; stir in ricotta, Parmesan, SAUS®, 3/4 teaspoon salt and 1/4 teaspoon pepper. Add flour, 1/2 cup at a time, until a soft dough forms, being careful not to over-knead.

  4. Working on a lightly floured surface, divide dough into 6 equal pieces. Roll each piece into a 20-inch long rope, about 1-inch in diameter, sprinkling with additional flour as needed to prevent sticking. Using a sharp knife, cut each rope into 3/4-inch bite-size pieces; transfer to baking sheet.

  5. Bring a large pot of salted water to a boil; working in 3 batches, cook gnocchi until tender, stirring occasionally, about 4-6 minutes. Drain well and transfer to clean rimmed baking sheet.

  6. Melt butter in the skillet over low heat, 1 tablespoon at a time, until butter starts to foam. Add garlic, sage, and gnocchi and cook until golden brown and crisp, flipping once, about 2-3 minutes per side.  

  7. Sprinkle with Parmesan and serve immediately.


pulled mushroom sandwich.jpg


  • 4 king oyster mushrooms*

  • 2 tablespoons extra virgin olive oil, divided

  • 1/2 teaspoon salt

  • 2 teaspoons garlic powder

  • 1/4 -1/2 Cup SAUS® Do Everything Sauce


  1. Preheat oven to 400 degrees F (204 C).

  2. Clean mushrooms with a damp paper towel. Using two forks, shred the stems and caps roughly into pieces. Set on a parchment paper-lined baking sheet. 

  3. Drizzle with 1 Tbsp of the oil, salt and garlic. Toss around to evenly coat the mushrooms, then bake for 20 minutes, or until mushrooms are a bit crispy and brown on the edges.

  4. Heat remaining 1 Tbsp oil in a large sauté pan over medium high. Transfer cooked mushrooms to pan and add SAUS®. Stir and cook for 3 to 5 minutes, until mixture is thick and fragrant. 


         Serve warm on sandwiches, nachos, salads, tacos…or whenever you eat pulled pork


★ You can use regular oyster mushrooms if you can’t find king oysters, though you will need many more (about

       3 heaping cups). Button or champignon mushrooms don’t work well in this recipe






   • 1 pound skinless, boneless chicken breast (or meat of your choice) cut into 1/2 inch cubes
   • 4 tablespoons SAUS
   • 2 tablespoons vegetable oil

   1. Combine chicken, and SAUS in a bowl. Cover and marinade 1 hour to overnight.
   2. Heat vegetable oil in a large saucepan on medium-high heat.
   3. Add chicken to pan and stir constantly until cooked through.
   4. Remove from heat and serve with your favorite taco toppings.

★ A mixture of equal parts sour cream and SAUS makes a great taco sauce—especially on fish!







• 5-6 lb bone-in pork butt roast

• 1 cup pineapple juice

• 1 bottle SAUS® Do-Everything Sauce - divided


1. Pour pineapple juice into your slow cooker. Season your roast with salt & pepper and add to pot.

    Cover, and set time to 6 hours.

2. At 4 hours, remove roast from pot and using two forks, pull apart meat until all shredded.

3. Return the meat to the pot, add half the bottle of SAUS®, stirring it in to mix with the juices and meat.

4. At 6 hours, or when meat is cooked through, siphon off fat from top of juices (if desired).

    Add the rest of your SAUS® . Stir in to mix with meat and remaining juices. 

5. Load up your toasted buns and enjoy!





  • 2 Sweet potatoes

  • 1/2 lb. Halibut

  • 2 Tbsp butter or oil

  • 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 Tbsp lime juice

  • 1/2 Cup fresh, chopped cilantro

  • 2 Tbsp SAUS®


1. Poke sweet potatoes a few times, then bake at 425˚on a foiled lined sheet until tender (45 to 50 minutes).

2. While potatoes are baking, mix together tomato, mango, peppers, onion, cilantro, and SAUS® and set aside.

3. When potatoes are done, heat butter in skillet on medium. Once pan is hot, add fish and cook until it begins to

    flake (3-5 minutes each side).

4. Remove fish from heat and break into chunks.

5. Add SAUS®-y mango mixture to fish and stir just until heated through. 

6. Cut open potato, stuff with mixture and enjoy!




  • 1 lb. Large, Uncooked Shrimp

  • 2 Tbsp SAUS® 

  • 2 Tbsp Butter

  • 1 Clove Garlic, minced


1. Devein and remove the tail of shrimp (I kept my tail on b/c they look better in pictures).

2. Then in a skillet, combine SAUS®, butter and garlic, sauté until butter is melted (30 seconds – 1 minute),

    stirring frequently.

3. Add shrimp and cook 2-3 minutes per side over medium heat.

4. Remove from heat and enjoy!


bacon wrapped porkloin.jpg


  • 1 (2 -3 lb) Pork Loin

  • 8 Slices of Bacon

  • 2 Tbsp butter or oil

  • 2 Tbsp SAUS®


1. Preheat oven to 375˚ F (190˚ C). 

    Line a shallow roasting pan with aluminum foil.

2. Season pork loin with salt and pepper. Wrap the bacon slices around the pork loin and secure with toothpicks. 3. Preheat a large skillet over medium-high heat, then add the pork loin. Cook until golden brown on all sides,

    about 10 minutes, then place onto roasting pan. Stir together melted butter and  SAUS®  in a small bowl:

    spread over pork loin.

4. Roast the pork loin in preheated until the internal temperature of the pork loin reaches 145˚ F (63˚ C), about

    30 minutes. Remove from the oven, and allow to rest for 5 minutes before removing toothpicks and slicing.




  • 2 pounds skinless, boneless chicken breast halves - cut into 1 inch strips

  • 1 cup dried bread crumbs

  • 1 1/2 teaspoons curry powder

  • 1 cup mayonaise

  • 1 cup uncooked long grain white rice

  • 2 cups water

  • 2 limes

  • SAUS to taste

  • 10 (10 inch) flour tortillas

  • 1/2 cup shredded coconut

  • 1/2 cup chopped green onions


Prep 20 m Cook 45 m Ready In 50 m

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.

  3. Mix curry powder into mayonnaise.

  4. Coat the chicken pieces with mayonnaise, then place chicken pieces in bowl/bag with bread crumbs and coat/shake until well coated.

  5. Place chicken pieces in a lightly greased 9x13 inch baking dish and bake for 45 minutes or until juices run clear.

  6. Drizzle SAUS, then squeeze lime juice over chicken, and discard limes.

  7. On each tortilla, place equal amounts of rice, chicken, coconut, and green onions. Wrap burrito style.




  • 1 pounds skinless, boneless chicken breast halves - cut into 1 inch strips

  • 1/4 cup water

  • 4 Tablespoons SAUS - divided


Prep 20 m Cook 30 m Ready In 50 m

  1. In a pot, combine chicken and water and 2 Tablespoons SAUS. Cover, and simmer on low heat for 15 minutes, or until about half way cooked through. If the mixture is drying out, add a small amount of water.

  2. Remove from heat and using two forks, pull apart meat chunks until all shredded.

  3. Return the meat to the pot, add the remaining 2 Tablespoons of SAUS and continue to simmer on low until cooked through.

  4. That's it! Load up your buns and enjoy!






Butternut-SAUS® puree

  • 1 small butternut squash (1 small squash yields about 2 cups )

  • 10-12 cloves garlic, peeled and left whole

  • 4 oz ricotta cheese

  • ½ cup SAUS® Do Everything Sauce


  • 10 ounces dry lasagna noodles

  • 1 Tbsp salt (for salting pasta water)

  • 1/2 tsp olive oil


  • 4 cups fresh baby spinach- arugula mix

  • 1 lb hot* Italian sausage​

  • 1 ½ cups shredded mozzarella cheese

  • 1 cup shredded parmesan cheese


1.  Preheat oven to 425 F (218 C) and line a baking sheet with parchment paper. Slice your squash in half lengthwise and remove the seeds, but leave the skin on. Rub squash flesh with a bit of oil. Place garlic cloves on the prepared baking sheet and top with squash cut side down (the scooped-out squash should cover the garlic so it doesn’t burn). Bake for 30-40 minutes, or until the skin is blistered and golden brown and a knife inserted into the squash comes out very easily.

2.  While the squash is cooking, bring a large pot of salted water to a boil. Cook the lasagna noodles in the salted water according to package instructions or until al dente. Then drain, set aside, and gently toss with a little olive oil to prevent the noodles from sticking together.

3. Remove sausage from casings and cook in a skillet over medium heat, until browned. Break into crumbles and set aside.

4. Once the squash is tender and cool enough to handle, scoop 2 cups roasted squash into a food processor or high-speed blender. Add roasted garlic cloves, ricotta and SAUS and blend until smooth, and scraping down the sides of the blender as needed. It should be thick, creamy, and scoopable. You can add a little milk/oat milk if the puree is too thick.

5.  Reduce oven temperature to 350 F (177 C).

6.  Assemble the lasagna in a 9 x 13 (or similar size) glass or ceramic baking dish. Add 1/2 cup sauce to the bottom of the pan, spread it evenly and add a layer of noodles. Spread 1/3 of the crumpled sausage evenly over the noodle layer, followed by 1/3 of the spinach-arugula mix, a layer of mozzarella and a layer of parmesan cheese. Repeat with two more layers of sauce, noodles, sausage, spinach-arugula and cheese. Then finish with a layer of noodles, the remaining sauce and cheese as the top layer (it should be a thicker layer fully coating the noodles). Don’t worry if the layers are a bit higher than the edge of your dish, as they will flatten out when cooking.

7. Bake lasagna at 350 F (177 C) for 30 minutes or until the top layer is slightly dry and a little darker in color.

8. Carefully remove from the oven and let cool 5-10 minutes before serving. Then top with freshly grated parmesan cheese, slice, serve, and enjoy.​


*Mild Italian sausage can be used in place of hot sausage, if you like it a bit less spicy.

**Mushrooms and/or zucchini are great additions to the vegetable layers and/or in place of meat.