Mediterranean Chickpea Salad (via Delish)

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  1. In a large bowl toss together chickpeas, cucumber, bell pepper, red onion, olives, and feta. Season with salt and pepper. 
  2. In a jar fitted with a lid, combine olive oil, vinegar, lemon juice, parsley, and red pepper flakes. Shake until emulsified, then season with salt and pepper. 
  3. Dress salad with vinaigrette and serve.


2 (15-oz.) can chickpeas, drained and rinsed

1 medium cucumber, chopped

1 bell pepper, chopped

1/2 red onion, thinly sliced

1/2 c. chopped kalamata olives

1/2 c. crumbled feta

Kosher salt

Freshly ground black pepper

For the lemon parsley vinaigrette

1/2 c. extra-virgin olive oil

1/4 c. white wine vinegar

1 tbsp. lemon juice

1 tbsp. freshly chopped parsley

1/4 tsp. red pepper flakes

Kosher salt

Freshly ground black pepper



See this recipe and search more delish recipes HERE



Watermelon and summer. The ultimate dynamic duo. This week's recipe pays tribute to the summer icon in a simple yet refreshing fruit in the perfect summer drink. Try a pitcher at your next backyard grill out. Blender needed*


  • One small watermelon ( 6 cups scooped out)
  • 2 Lemons - sliced in 1/2
  • 1/2 cup sugar (optional)
  • mint (optional)


  1. Add watermelon into blender and pulse until fully blended
  2. Continue to pulse slowly while squeezing in lemon juice, sugar, and mint
  3. Garnish with additional mint leaves

The Herbivorous Butcher Korean Ribs

Today (6/30) is the last day to enter the Triple Crown & Herbivorous Butcher giveaway and what a better way to celebrate than to share a recipe that our lucky winners can use! Be sure to enter before midnight tonight on either the TC or HB facebook & instagram pages. Thank you to those who have already enter!

Carly and Blake from We Are Meatless create this meal. You can see their work on facebook or instagram.

1 tbsp oil (vegetable or coconut)
1/2 lb vegan Korean ribs, chopped into cubes
1 VeganEgg, prepared according to directions
1/2 cup carrots, chopped
1/2 cup peas
1/2 cup scallions, sliced
1/2 cup mushrooms, chopped
2 garlic cloves, minced
1 inch ginger, grated
3 cups cold cooked rice (day old preferred)
1/4 cup liquid aminos, or soy sauce
1 tsp chili powder
1 tsp onion powder
1 tsp pepper
1 tsp sesame oil

Chop Korean ribs into small cubes, set aside
Heat 1 tbsp oil in large pan or wok, medium-high heat
Pour VeganEgg into pan, start scrambling immediately
Add carrots and peas, stir-fry for 2-3 minutes
Add scallions, mushrooms, garlic and ginger, fry for another 2-3 minutes
Add Korean ribs, stir in with mixture
Spoon cooked rice into pan
Add soy sauce, chili powder, onion powder and pepper, stir-fry for 2-3 minutes
Pour sesame oil over mixture, blend and remove from heat
Garnish with green onions and serve

Grilled Zucchini


Looking for a side for your afternoon on the grill? Look no further than an the oft overlooked zucchini. We encourage experimenting with your spice drawer to craft the perfect zucchini.

Olive Oil
Grill seasoning / salt

  1. Preheat grill for medium heat (400f) and lightly oil the grill grate.
  2. Cut zucchini into thirds (vertically)
  3. Before placing on grill, oil and season zucchini
  4. Grill zucchinis on preheated grill until tender, 3 or 4 minutes per side.

*if you have a cast iron pan or foil, zucchini can be diced in bite sized pieces or skewered as show above

Triple Crown BBQ Salmon Fillets



  • Two pounds salmon <--- Costal seafoods MN
  • Seasoning (Make your own! Ingredients below)
  • Sea Salt
  • Pepper
  • 1/4 cup Triple Crown Classic barbecue sauce
  • Two tablespoons olive oil
  • 1/2 Lemon

Seasoning Ingredients:

  • 1/2 tablespoon dried bay leaves, ground
  • 1 tablespoon celery salt
  • 1 1/2 teaspoon dry mustard
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon white pepper
  • 1 teaspoon red pepper flakes, crushed
  • Pinch of nutmeg
  • Pinch of cinnamon
  • Pinch of cloves
  • Pinch of allspice

Recipe Steps:

1. Turn on oven to 300 degrees

2. Mix all seasoning ingredients in small mixing bowl

3. If not pre-cut, cut salmon into serving size pieces

4. To preference, season with salt, pepper, and seasoning mix

5. Turn on stove top and heat oil in stove top pan until simmering

6. Place salmon in oil (skin side down) and let cook for 2-3 minutes

7. Flip salmon and let cook for 2-3 more minutes

8. If cooked in a cast-iron pan, place the pan directly into the oven. If not, place salmon on a baking sheet and place in oven for ~9 minutes

9. Remove from oven and turn oven to high broil

10. Cover the salmon in BBQ sauce

11. Replace in oven and broil on high for 1-2 more minutes

Serve with lemon

Smoked Corn on the Cob ft Holy Smokes BBQ



Today's recipe is a feature from our friends over at Holy Smokes BBQ. They are a Kansas City Style BBQ team from South Dakota and our featured team! They just competed at the SD BBQ Championship and have a number of stops lined up. See their full schedule on their page:


Prepare corn by gently pulling back the husks on each ear. Remove the silk but not the husks.

Place the ears in a large pan and fill with water to cover corn. Let soak for several hours.

Remove corn from water. Brush each ear with olive oil and coat with Salt & pepper to taste. Pull husks back over corn.

Place corn with husks in 225 degree smoker for about 1 ½ hours. Suggested wood for smoking: Hickory or mesquite

Serve with or without husks. Remove husks to eat.

Sloppy Leo

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We've teamed up with AmyLeo of Vegan affairs to bring you not one but two recipes this week! AmyLeo, founder of Vegan Affairs, is a local Vegan Cooking Instructor who loves to promote locally made vegan products. She has been demoing for Triple Crown for the past few years and is happy to have created another simply-delicious, easy-to-make recipe using one of Triple Crown's newest products, the Black Garlic sauce, in all new Black Bean Tempeh recipe.


Vegan Affairs Recipe 1/2:

Makes 2 scant cups

Talk about comfort food. This crazy easy recipe is crazy delicous and is really not that sloppy after all. A compassionate take on the original Sloppy Joe, Sloppy Leo is the name sake of, well, me – a huge fan of the best tempeh ever. The taste and texture of the tempeh is splendidly paired with some of the best BBQ sauce you will ever taste. Locally produced, all plant-based and scrumscios…could you possibly ask for more?

8 oz Tempeh Tantrum tempeh*, grated

7 oz Triple Crown BBQ Sauce, Classic*

¾ c diced white onion

1 large clove garlic, minced

2 T low-flavor oil


Heat the oil in skillet and sauté onion and garlic just until they become translucent. Add the tempeh and cook until it just starts to brown. Add sauce and heat just until hot enough to eat. 

Serve on your favorite bread, open faced or close. It is also great over raw zucchini noodles, rice or any other grain pilaf of your choice.

Black Garlic – Black Bean BBQ Tempeh

Black on Black BBQ Tempeh
Serves 3-4
Quick, simple and so easy to enjoy! Triple Crown BBQ Sauce and Tempeh Tantrum have join up once again with Vegan Affairs for a Protein-Packed, Rich & Delish BBQ Tempeh recipe. No need for added oil, simply sauté onion, garlic and ginger in this Black Garlic BBQ Sauce…add chunks of Black Bean Tempeh, simmer and you are set to go.

3 T diced onion
1 large clove garlic, minced
½ t minced, fresh ginger
8 oz Tempeh Tantrum Black Bean Tempeh
½ c + 3 T Triple Crown Black Garlic BBQ Sauce
¼ c filtered or spring water

Cut Tempeh Tantrum Black Bean Tempeh into 64 pieces. To do this, cut block of tempeh into 8 (long) strips. Then, while securing the tempeh in place with other hand, cut into another 8 (width wise) strips. You will now have 64 pieces.
Lightly heat (preferably cast iron) skillet. Add 3 T Triple Crown Black Garlic BBQ Sauce, onion, garlic and ginger. Cover and sauté until root vegetables become softened. Add tempeh, stir well, add a bit more water or BBQ sauce if need, cover and sauté for 5 minutes. Add remaining BBQ Sauce, stir until well blended, cover and simmer for 10 minutes, stirring occasionally to prevent things from sticking to the skillet.
Serving Suggestion:
✓ In tortilla wraps with plenty of shredded lettuce Over a baked potato; sweet, red, yellow, etc.
✓ Over rice
✓ Generously top your green salad with it
✓ “Bun it up” to make a hearty sandwich
✓ Get creative and make up your own version of this Black on Black BBQ Tempeh

The Vegan Pantry
Where Taste Meets Grace!

AmyLeo Barankovich

BBQ Burrito Bowl ft. Squash

Thank you to everyone that visited the Art-A-Whirl event last weekend. We had a great time talking with all of the visitors that stopped by and meeting some new friends. This is one of our favorite events of the year because we can come together with other Minneapolis local makers and artists. Our next event stop will be the Stone Arch Bridge Festival June 16th and 17th.

This week's recipe features a food, in our opinion, that is highly underrated: the squash.




 One spaghetti squash (Shown above is the butternut squash)

Two tbl spoons olive oil

Sea Salt

Two cloves garlic (Be adventurous and try it with Black Garlic North America black garlic!)

1/2 pound ground beef or chicken

One can of black beans

One can of corn

1-1.5 cup of cheese (We enjoy sharp cheddar or mix a few types)

3/4 cup of Classic Triple Crown BBQ Sauce


1/2 Onion - Diced

Black Pepper




1. Pre-heat oven to 400 degrees f

2. Cut squash in 1/2 and coat inside with oil and modest amount of salt

3. After pre-heating, place squash on a baking sheet and bake for ~40 minutes. The inside of the squash should be tender and easy to peal

4. While the squash is cooking (about 1/2 through), begin filling mixture

5. Cook the beef/chicken and after cooked through, add other ingredients to the skillet except the cheese

6. After the squash is cooked, add the mixture to the "bowl" of the squash. Top your dinner bowls with cheese and replace in the oven until the cheese is melted



Bourbon Barbeque Pulled Pork

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What you need:

14 oz Chicken Broth

~3lb Pork Roast

One Bottle of Triple Crown BBQ Hickory Bourbon Sauce


Two garlic cloves

1/4 Cup Lemon Juice

1/2 Onion


Talk about an easy dinner; this recipe is as simple as they come.

Step one: Place your pork roast in the crock pot and add chicken broth. If you are adding other ingredients ie garlic/onion, make a bed on the bottom of the crock pot before you add in the roast and chicken broth

Step two: Let cook for five hour. We recommend flipping the roast periodically

Step three: Drain chicken broth from crock pot and add BBQ sauce. By now, your roast should be tender and easy to pull apart. Pull the pork and mix the sauce around in the meat. Replace on the heat and let the hickory sauce warm.

That's it!