• 1½ pounds fresh Brussels sprout, outer leaves removed, bottom stems trimmed, cut in half
  • 3 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper
  • ⅓ cup Traditional aged balsamic vinegar


  1. Preheat the oven to 400ºF.
  2. Place  the Brussels sprouts in a bowl, drizzle with the olive oil and add some  salt and pepper, and toss to evenly coat. Place the Brussels sprouts in  a single layer on a non-stick or lined baking sheet. Place on the top  oven rack and roast for 16-20 minutes or until nicely browned.
  3. While  the Brussels sprouts are roasting, prepare the balsamic vinegar  reduction: Place the vinegar in a very small saucepan and bring it to a  boil. Reduce the heat to medium-low and simmer, uncovered, for 15  minutes or until thickened and lightly coats a spoon.
  4. Arrange the Brussels sprouts on a warmed serving platter, drizzle with the balsamic vinegar and serve.







1 cup Traditional balsamic vinegar.
1/4 cup molasses
2 tablespoon coarsely-ground black pepper
1/2 cup roughly-chopped fresh basil
3 to 4 cloves, garlic minced
1/4 cup extra virgin olive oil 4 whole boneless and skinless chicken breasts*
Coarse salt and freshly-ground pepper, to taste
4 fresh ripe peaches, skinned, halved, and pitted**   


Balsamic Glaze:   In a small saucepan over medium-high heat, bring balsamic vinegar to a  boil; reduce heat and let simmer until the vinegar is reduced by 1/2,  approximately 20 to 25 minutes.  Stir in molasses and black pepper.   Remove from heat and set aside.

In  a medium bowl, combine basil, garlic, and olive oil.  Rub chicken  breasts with the basil mixture; sprinkle with with salt and pepper.

Preheat Barbecue grill  (spray grill with vegetable-oil cooking spray).  Place chicken onto hot  grill and brush with balsamic vinegar glaze.  Cover barbecue with lid,  open any vents, and cook 20 to 30 minutes or until a  internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife); turning and basting several times. just  before chicken is fully cooked, place the  peaches on the grill (cut  side down).  Brush the top side of the peaches with some Balsamic Glaze. Grill just until they are lightly browned, approximately 2 minutes.   Turn the peaches over, brush the cut side with the balsamic glaze and  continue to cook for another 2 minutes.

Remove the chicken and peaches from the grill, transfer onto a serving platter, and serve immediately.


Brussel Sprouts and Tomatoes


  • 1.5 pounds brussels sprouts (about 6 cups) trimmed and halved
  • 1 pint cherry tomatoes
  • ¼ cup olive oil
  • 1 tbsp traditional balsamic vinegar
  • sprinkle of unrefined salt and pepper


  1. Preheat oven to 350 degrees
  2. Combine trimmed brussels sprouts and cherry tomatoes (whole) in baking dish with olive oil, balsamic vinegar, salt and pepper.
  3. Gently toss the veggies every 15min or so during cooking.
  4. Bake for 1 hour until sprouts are completely tender.



Bacon Jam Sliders

Make your sliders irresistible.

Ingredients: 1 lb ground beef, made into 8 patties   
1/2 jar Terrapin Ridge Farms Hot Pepper Bacon Jam
4 slices Provolone, cut in half    
Frozen Onion Rings, cooked
8 slider sized buns     
Salt and pepper to taste

Directions: Heat  a large nonstick skillet over medium-high heat. Cook burgers in the hot  skillet until they have  browned one side.   Flip burgers and spread  Terrapin Ridge Farms Hot Pepper Bacon Jam on the cooked side.  Add a  slice of provolone.  Continue cooking until the burgers are cooked  through.  Place on slider bun and top with an onion ring.   If you have  leftover onion rings dip them in the remaining Hot Pepper Bacon Jam -  Yum!