Mediterranean Coleslaw

1 Medium head of green cabbage shredded

1.5 cup white vinegar

1 cup sugar

2 Tbs Mediterranean Rub

Mix together. Let sit overnight for best flavor.

Brussels Sprouts with Mediterranean Rub

Happy Thanksgiving!
This is what I am making today using my Mediterranean Rub.

3 lbs Brussels sprouts
1 medium onion, sliced
4 Tbls butter
2-3 Tbls Mediterranean Rub

Blanch then quarter the Brussels sprouts
Melt butter in a saute pan, add onion and Brussels sprouts
Saute over medium/low heat until golden, toss with rub and cook another 5 minutes

Easy gourmet flavor!

Cabbage with Sautéed Onions

This is a quick and easy customer submitted recipe idea using my black label Original Dry Rub.

Last night I made sautéed cabbage and onion with your cinnamon-y rub, (black label Dry Rub) a little nutmeg, and a few red pepper flakes.  So fast - easy - very tasty. - Lynne

MAJOR LEAGUE DIPPIN’ SAUCE

Howling Wolf Original BBQ Sauce

Embarrassingly easy, but we won’t tell.

Serves a crowd

1 head cauliflower
3 stalks of broccoli cut into florets
1 bag peeled carrots
1 bottle Howling Wolf Original BBQ Sauce
½ cup mayonnaise
Garlic bread sticks

Two ways: One – cut cauliflower into florets to match the size of the broccoli florets. Mix in a large serving bowl or basket with the carrots.

Or – for a different presentation and flavor - before the game, steam the whole head of cauliflower (after cutting out some of the core) and the broccoli florets. Place the whole cauliflower in the middle of a large, flat bowl with the steamed broccoli around it. Edge with the small carrots. Offer two serving forks to help separate the cauliflower head into florets.

Mix the Howling Wolf Original with the mayonnaise and serve as the dipping sauce for the veggies. Garlic bread sticks also make good dippers.

Eat your veggies the fun way.

GRAPEFRUIT AVOCADO POMEGRANATE SALAD

Howling Wolfe Cranberry Orange BBQ Sauce

Festive and refreshing.

A salad that will complement any entrée.

Serves 8

3 grapefruit
3 avocados
1 pomegranate
2 tablespoons butter
Splash of olive oil
2 cups slivered almonds
2 heads of Boston lettuce
1 cup Howling Wolf Cranberry Orange BBQ Sauce

Working over a bowl to catch juices, cut grapefruit into supremes (sections without any membrane.) Peel and slice the avocados and put into the bowl with the grapefruit juice. This will prevent darkening. Remove seeds from fresh pomegranate and set aside to top the salad.

Melt the butter in skillet and add olive oil. Add the slivered almonds and toast briefly until just starting to color. Drain.

Arrange lettuce on individual plates or platter. Alternate slices of grapefruit and avocado in a fan shape. Sprinkle pomegranate seeds and toasted almonds over the top.

Drizzle with Howling Wolf Cranberry Orange.

This can be served as a first course on individual salad plates, or presented on a large platter for buffet service. It’s strikingly beautiful either way.