Dice entire onion. Sauté in medium sized pan on medium-high heat with oil. Deglaze pan with small amounts of water as it evaporates. Repeat this for 20 minutes or until the onions are caramelized. Set caramelized onions aside.

In a small mixing bowl, combine mayonnaise, sweet relish, ketchup, sugar, vinegar, Worcestershire, salt, and pepper. Mix until smooth. Set aside.

Divide the ground beef into ¼ pound balls. Place between parchment paper and pound until patties are very thin and slightly larger than rolls. Salt and pepper both sides to taste.

Place 2 patties in heated cast iron pan. Allow to cook for 2-3 minutes until they are a dark caramelized brown. Top the uncooked side of the patties with mustard before flipping. Flip patties and allow to cook for 1-2 more minutes. Place slices of cheese on each patty and allow to melt. Repeat with remaining patties.

Spread softened butter on Martin’s Sandwich Potato Rolls. Toast Rolls on medium-high heat until golden-brown and crispy.

Slice tomatoes and tear lettuce into appropriate sizes.

Spread prepared sauce on each bottom of a Martin’s Sandwich Potato Roll. Top tomato, lettuce, first patty, caramelized onions, second patty, and top bun.

Enjoy!

Prepare the Marinade
In a shallow dish, combine olive oil, lemon juice, Italian seasoning, garlic powder, salt, pepper and honey. Whisk to combine. Set aside.

Prepare the Chicken
Carefully butterfly, or slice each chicken breast in half, lengthwise. Trim excess fat.

Place the chicken in a shallow dish with prepared marinade. Stir to coat. Allow to marinate for at least 30 minutes in the fridge.

While chicken is marinating, cook bacon, prep desired toppings, and prepare sauce.

Add mayonnaise, barbecue sauce, lemon juice, honey, salt, and pepper to a small mixing bowl and whisk to combine.

Heat up a grill, grill pan or cast iron skillet to medium heat. Add oil to prevent sticking. Cook each piece of chicken for three minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.

While chicken is resting, brush the inside of Martin’s Potato Rolls with butter, and place on grill, grill pan, or in skillet to toast until golden brown.

To assemble sandwiches, spread prepared sauce on bottom half of Sandwich rolls. Layer lettuce, prepared chicken breast, bacon, sliced tomato, sliced red onion. Drizzle more sauce (if you like it extra saucy), add top of roll and enjoy!

Take 1 Schweid & Sons patty and use your thumb to form an indent in the center. Fill the indent with a few cubes of brie. Then take another patty and lay it over top of the brie. Press down gently on the stuffed burger, making sure the edges of the burger are sealed. Repeat with the second burger.

Drizzle each patty with Worcestershire sauce. Cover and place in the fridge while you prepare the mayo and salsa.

To make the mayo: combine the mayo, lemon juice, sweet Thai chili sauce, basil and a pinch of salt & pepper. Mix to combine. Keep covered in the fridge until ready to serve.

To make the salsa: add the corn, peach, cherries, jalapeno, lemon, basil and a pinch of salt to a bowl. Toss well to combine.

Preheat a grill to medium high heat. Once hot, grill your burgers until they reach your desired doneness, about 6-8 minutes per side. (Note: due to thickness of patties, they may take a little longer to cook).

To serve, spread a little mayo on the bottom of your toasted Martin’s Sandwich Potato Rolls. Top with the burger patty, bacon and then add the salsa. Add the top half of the bun and enjoy!

Combine 1/4 cup kosher salt and 1/4 cup sugar with 1 quart water and stir to dissolve. Place chicken thighs in a gallon-size zipper-lock bag. Add brine and seal bag, pressing out as much air as possible. Let chicken brine at least 6 hours and up to overnight.

Meanwhile, combine black pepper, paprika, and 2 tablespoons kosher salt in a small bowl. Set aside.

When ready to fry, whisk together eggs, buttermilk, and half of spice mixture in a large bowl until homogenous.

Whisk together flour and remaining half of spice mixture in a separate bowl. Drizzle 4 tablespoons of egg mixture into flour and pinch with fingers until combined.

Remove chicken from brine and pat dry with paper towels. Transfer to buttermilk mixture and turn to coat. Working one piece at a time, allow excess milk mixture to drip off then transfer to flour mixture. Turn to coat, pile extra mixture on top of thigh, and press down firmly to adhere as much mixture as possible to the meat. Lift thigh, shake off excess flour, then transfer to a rack set in a tray and let rest for 10 minutes.

Meanwhile, preheat oil to 350°F in a large wok, deep fryer, or Dutch oven.

Carefully lower chicken into hot oil and cook, turning thighs occasionally until golden brown and crisp on all sides, and chicken is cooked through, about 6 minutes total. Transfer to a paper towel-lined plate.

Place 1/4 cup of slaw on bottom half of each bun and top with a piece of chicken. Serve immediately.

In a large skillet, fry bacon over medium-low heat until crispy. Transfer to a paper towel-lined plate to drain. Return skillet to stove with a bit of bacon grease remaining.

Increase heat to medium. Add beef to pan and cook until browned and cooked through, about 8 minutes. Drain grease and return to pan.

Decrease heat to low. Add most of the cooked bacon (reserving 2 tablespoons for serving) and the diced tomatoes, ketchup, yellow mustard, cheddar cheese, salt and black pepper. Stir until cheese is melted. Cover and keep warm.

Preheat grill to 425 degrees F. Split hot dogs lengthwise, most of the way through, keeping the halves connected. Grill for about 2 minutes on each side or until charred and warmed through.

Assemble hot dogs by placing each hot dog on a Martin’s Long Potato Roll topped with cheeseburger mixture, diced red onion, and additional shredded cheddar cheese. Drizzle with ketchup and mustard. Sprinkle with fresh parsley and the reserved bacon. Enjoy!

Preheat grill for indirect grilling over medium heat.

Peel back the corn husks, leaving them attached, and remove as many of the silks as you can. Spread 1 tablespoon of butter on each ear of corn, then replace the husks to cover the ears of corn.

Grill corn 10 minutes over indirect heat, then remove from grill and let sit until cool enough to handle. (Keep grill heated for bratwurts.)

Meanwhile, in a small bowl, stir together garlic, mayonnaise, sour cream, lime juice, chili powder, and paprika until well combined.

Carefully unwrap corn and cut corn kernels from cobs.

Mix together corn and mayo mixture in a medium bowl. Transfer to a prepared baking dish, and bake at 350° for 15-20 minutes or until heated through and the flavors have melded.

Meanwhile, grill brats for 15 minutes over indirect heat, turning occasionally. Transfer brats to direct heat and increase temperature to medium-high. Cook an additional 5 minutes or until browned with an internal temperature of 160 degrees F. Remove from grill and turn off heat.

Place brats in buns; top with baked street corn mixture, green onions, cotija or feta cheese, fresh cilantro leaves, and extra chili seasoning for garnish. Serve.

Prepare the slaw base by tossing together cabbage, carrots, and scallions in a medium bowl.

Prepare the slaw dressing by whisking together soy sauce, peanut oil, sesame oil, ginger, rice vinegar, hoisin sauce, and lime juice in a small bowl.

Pour the prepared dressing over the slaw base and toss to coat; refrigerate until ready to serve.

Prepare Sriracha Mayo
Stir together mayonnaise, Sriracha, and lime juice until well mixed; refrigerate until ready to serve.

Grill the hot dogs.

To assemble, place each hot dog on a potato roll, top with Asian Slaw, drizzle with Sriracha Mayo, and garnish with sesame seeds and cilantro.

Prepare toppings by shredding lettuce, slicing tomatoes, and slicing onion.

Prepare Special Sauce
Whisk together mayonnaise, ketchup, onion powder, paprika and red pepper flakes.

Prepare Burgers
Preheat large skillet between medium to medium-high heat.

Season burger patties with salt. Place burgers in skillet and fry for 2 minutes.

Reduce heat to medium and flip; cook for 2 to 3 minutes. Flip burgers again and cook for 1 to 3 minutes, or until internal temperature reaches 160°

Add one slice of cheese per burger and remove from heat. Let sit for 1 minute as cheese melts. Repeat until all patties are cooked.

To assemble: start with bottom slice of Martin’s Hoagie Roll. Layer onion, pickles, cheeseburgers, tomato, banana pepper rings, sauce, shredded lettuce, and top slice of roll. Repeat assembly with second Hoagie Roll. Enjoy!

Prepare Smoky French Dressing
In a blender, combine the ketchup with the mayonnaise, vinegar, mustard, garlic and chipotle. Puree until smooth. Season with salt.

Note: The smoky French dressing can be made in advance and refrigerated for up to 3 days.

In a large pot of boiling salted water, cook the asparagus until bright green, about 2 minutes. Drain the asparagus and spread them out on a large baking sheet to cool.

Preheat a large grill pan. Drizzle the asparagus with olive oil and season with salt. Grill over moderately high heat, turning, until tender and lightly charred, about 3 minutes.

Spread the cut sides of each roll with 3 tablespoons of the smoky French dressing. Arrange the grilled asparagus on the subs and top with the raisins, scallions and crumbled feta. Close the sandwiches and serve.

Preheat oven to 450°F. Remove any leaves from the cauliflower heads, but leave the stems intact. Cut each cauliflower in half vertically; then cut a 1-inch-thick “steak” from the flat side of each half. Save the rest of each head for another use.

Place the cut pieces of cauliflower in a large mixing bowl. Mix 2 tablespoons of hot sauce into the buttermilk and pour over the cauliflower steaks, let sit for 15 minutes.

Mix together rice flour, paprika, garlic powder, onion powder, ¼ teaspoon of salt and black pepper in a medium bowl and place beside the bowl with the buttermilk and cauliflower.

One at a time, remove the cauliflower from the buttermilk, allowing any excess to drip off; then press into the flour, making sure to coat all sides and shake off any excess. Lay the coated slices on a greased baking sheet and bake for 20 minutes, flipping the slices halfway through so that each side is equally cooked.

Meanwhile, place the butter, remaining hot sauce, vinegar, Worcestershire sauce, and the remaining ½ teaspoon salt in a small saucepan. Cook over medium heat, stirring occasionally, until the butter melts and the Buffalo sauce comes together—for 2 to 3 minutes.

Remove the cauliflower and brush the top portions with the buffalo sauce. Return to the oven and continue to bake until golden brown – 12 to 15 minutes.

Meanwhile, heat a large skillet over medium heat. Add the bacon and cook, turning once, until crispy – about 5 minutes. Remove the bacon from the skillet and place on a paper-towel-lined plate to remove any excess grease.

To assemble the sandwiches, brush each cauliflower slice with additional buffalo sauce and place on the bottom half of the bun. Top each sandwich with crumbled blue cheese, lettuce, and bacon, dividing everything equally. Add the top bun and enjoy.

Note: For a vegetarian version, omit the bacon.

Add two slices of white cheddar to one piece of potato bread, top with turkey, jalapenos, and the remaining cheddar. Add the other piece of potato bread on top. Smear the outside of the sandwich with salted butter

Place a buttered sandwich in your Stargazer cast iron and turn the heat to medium. Cook until golden brown on one side then flip and cook the other side until it’s the same color.

Once the sandwich is done, remove it from the heat and carefully open it up. Add potato chips then close the sandwich back up. Slice and enjoy immediately!

Combine marinade ingredients in a zip-top freezer bag; add chicken breasts and marinate in fridge for at least 2 hours or overnight.

If Using Immediately: Keep refrigerated until ready to use, up to one day.

If Freezing: Transfer bag to freezer and freeze for up to 3 months. When ready to cook, transfer to refrigerator for 24 hours, or until fully thawed.

To Prepare Chicken
Preheat oven to 425°F. Place chicken on a baking sheet and bake for 25-30 minutes, flipping halfway through, until cooked through (165°F) and the juices run clear. Remove from the oven, loosely cover with aluminum foil, and let rest for 5 minutes. Cut chicken crosswise into 1/2-inch thick slices.

While chicken is baking, fry bacon strips until crisp and cooked through. Transfer to paper towel-lined plate to drain.

Build sandwiches by layering sliced chicken, bacon, and blue cheese between two slices of potato bread. Butter top and bottom of the sandwich.

Place sandwiches onto a preheated panini press or grill pan over medium heat and grill for 2-3 minutes or until bread is crisp and golden-brown. Serve warm.

In a large bowl, whisk together eggs, milk, pumpkin puree, pumpkin pie spice, vanilla, and salt.

Melt 1/2 tablespoon butter in a large skillet over medium heat.

Working in batches, dip bread slices into the egg mixture until lightly coated, then add to skillet with melted butter. Cook slices, 1-2 at a time, until evenly golden brown, about 2 minutes on each side. Repeat with remaining bread and butter.

Serve Pumpkin Spice French Toast with maple syrup and confectioners’ sugar, if desired.

Prepare Herbed Goat Cheese
Combine goat cheese, garlic, basil, parsley, and chives together in a food processor and pulse until smooth.

Spread the goat cheese mixture onto two slices of bread.

Divide the roast beef, sliced radishes, and microgreens or sprouts between the two sandwiches.

Top with remaining two slices of bread and serve.

Whisk together the milk, sugar, and 2 Tbsp. espresso powder in a shallow baking dish. Add the eggs and whisk again until well combined.

Preheat a large nonstick pan, skillet or griddle with a light coating of butter.

Working one at a time, dunk the bread strips into the egg custard then transfer to the hot pan, as many as will fit. Cook French toast strips in batches until browned on both sides and cooked through. Transfer cooked strips to a serving plate and repeat as many times as necessary.

Meanwhile, combine the whipping cream, powdered sugar, and ½ Tbsp. espresso powder in a medium bowl; beat on medium speed until cream begins to thicken to desired consistency.

To serve, spoon or drizzle coffee cream over French toast and top with chocolate shavings, syrup, or sprinkle with cocoa powder.