Try One of Our Recipes
Directions:Add nuts, cranberries or raisins for an extra treat! * NOTE: May substitute one package of pre-mixed cole slaw & ½ package of shredded carrots for white cabbage and carrots
Directions:Add cherries, strawberries or fruit of your choice. Toss and enjoy!
Directions for chicken:1. In a large glass dish, mix together Tavern on the Green Toscana Garlic Parmesan Marinade, salt, pepper. Add chicken breasts and toss to coat. Cover and refrigerate. Marinate 1-2 hours. 2. Preheat an outdoor grill for high heat, and lightly oil grill 3. Remove chicken breasts from marinade, and grill for 6-8 minutes each side, until no longer pink and juices run clear. Directions for Vegetables:1. In separate bowl, combine precut slices of vegetables and toss with Tavern on the Green Toscana Garlic Parmesan Marinade. Arrange slices on aluminum foil, put butter on top, and fold over and seal aluminum closed. Place on heated grill for 10-15 minutes, then turn aluminum packet over and grill for an additional 10 minutes. Carefully unwrap foil and serve with grilled chicken.
Directions:1. Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste. 2. Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add Tavern on the Green Old Vine Cabernet & Fire Grilled Garlic Marinade and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over. Add butter and swirl through sauce mixture. 3. Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
Directions:1. Place steak on a plate and coat lightly with olive oil. Rub steak with salt and pepper. Pour Tavern on the Green 1870 Steak Sauce on steak and thoroughly coat steak. Cover with plastic wrap and let stand for 20 minutes. 2. Preheat grill for high heat. When the grill is hot, lightly oil the grate. 3. Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired degree of doneness.
Directions:1. In a large resealable bag, combine the Tavern on the Green Golden Ginger Teriyaki sauce, onion and garlic. Remove ½ cup of the mixture and set aside in a separate bowl for basting. Place the salmon fillets in the bag and seal. Refrigerate, turning occasionally for 3 hours to marinate. 2. Preheat a grill for high heat. Lightly oil the grate. 3. Place fish fillets on the grill and discard the bag with the marinade. Grill for 5 to 10 minutes per side depending on thickness, basting occasionally with the reserved marinade.
Directions:1. In a jar with a tight-fitting lid, combine orange juice, water, honey, Tavern on the Green Blackberry Ginger Balsamic Vinegar, salt and pepper. Shake and mix well. Refrigerate for 1 hour. In separate bowl, combine all fruits. Drizzle with the chilled dressing. Garnish with mint leaves. Creates a simple, healthy, yet decadent dessert. Serve immediately.
Directions:Preheat the oven broiler 1. In a skillet over medium heat, mix the chicken broth, Tavern on the Green Chandelier Chardonnay & Fire Grilled Garlic Marinade, lemon juice and shallots. Cook and stir until most of the liquid has been reduced. Stir in the butter until melted. 2. Brush the scallops with Tavern on the Green Chandelier Chardonnay & Fire Grilled Garlic Marinade and season with salt and pepper. Arrange on a baking sheet. 3. Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque.
Directions:1. Place strawberries in a bowl. Drizzle Tavern on the Green Autumn Fig Balsamic Vinegar over strawberries, and sprinkle with sugar and lemon. Stir gently to combine. Cover and let sit at room temperature for at least 1 hour but not more than 4 hours. Serve plain or with pound cake or vanilla ice cream.
Directions:1. Heat oil in a large skillet over medium heat. Sauté onion and bacon until onion is translucent and bacon is brown; remove from skillet and drain on paper toweling. 2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 3. Return onion/bacon mixture to skillet and added cooked tortellini. Add diced tomato, salt, pepper and parsley. Toss with Tavern on the Green Central Park Signature Dipping Oil and heat through. Place in a serving dish, sprinkle with Parmesan cheese and serve immediately.
Directions for sauce:To make the cherry sauce: In a sauté pan over medium-high heat, combine the pitted cherries, sugar, red wine, and Tavern on the Green Autumn Fig Balsamic Vinegar. Bring to a simmer and cook, stirring occasionally, until the fruit is soft, 6 to 8 minutes. Transfer the mixture to a food processor and purée until completely smooth. Return the mixture to the sauté pan over medium-high heat. Add the kirsch. Simmer until reduced to about 1/4 cup, 1 to 2 minutes. Directions for peaches:Cut the peaches in half and remove and discard the pits. Place the halves in a medium bowl. In a small saucepan set over low heat, melt the butter and brown sugar together. Coat the peaches with the butter mixture. Grill the peaches over Direct Medium heat until grill marks are clearly visible and the peaches are soft, 10 to 12 minutes, turning once halfway through grilling time. While the peaches are still warm, layer each serving glass with 2 peach halves, 1 scoop ice cream, and 1 tablespoon cherry sauce. Tuck a cookie into each glass. Serve immediately. |
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