Good Content from: Eduardo Garcia, Saucony Ambassador and Celebrity Chef

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Grilled Habanero Caesar Salad (serves 6-8)

Ingredients
Salad:
– 3-4 romaine hearts
– 2 slices of crusty bread
– Shredded parmesan

Dressing:
– 3 Tbsp mayonnaise
– 1 Tbsp anchovy paste
– ¼ cup Montana Mex Habanero Sauce
– Juice 1 lemon
– ⅓ cup Montana Mex Avocado Oil
– Pinch salt & pepper

Instructions:
Brush crusty bread slices with avocado oil and pinch of salt and pepper. Cut romaine hearts lengthwise, leaving core to hold leaves together and place romaine hearts and bread on a heated grill for 1-2 minutes per side. Mix mayonnaise, anchovy paste, Habanero sauce, and lemon juice in a bowl, whisk together as you slowly drizzle in Avocado oil. Remove lettuce  and bread from the heat and chop crusty bread into cubes. Place crusty bread, freshly shredded parmesan on lettuce and top with dressing.

Strawberry Chile Relish

Ingredients:
– 2 pounds ripe local strawberries, rinsed, hulled and sliced
– 1 Tbsp Montana Mex Mild Chili Seasoning
– 3 Tbsp Montana Mex Sweet Seasoning
– ¼ cup Montana Mex Sweet & Spicy Habanero Sauce
– 2 Tbsp balsamic vinegar
– ¾ cup sugar
– ⅛ tsp salt

Instructions:
Add all ingredients into a saucepan and simmer on medium heat for about 40 minutes, stirring occasionally. If you like a thicker consistency, let it simmer a little longer to allow more of the moisture to evaporate (stirring to keep from burning). The consistency you want is somewhere between a syrup and jam. Allow to cool, and store in a glass jar in the refrigerator for immediate use, or pop into the freezer and forget about it until the winter, when you REALLY crave berries. 

Simple Sweet Potatoes

Ingredients:
– 4  Medium Sweet Potato
– 2 Tablespoon Montana Mex Sweet Seasoning
– 1  Tablespoon Montana Mex Mild Chile seasoning
– 3 Tablespoons Montana Mex Avocado Oil
– Salt to taste

Instructions:
Preheat the oven to 375* degrees. Wash, cut and dice sweet potatoes into ¼ inch cubes, I keep the skins on for the extra fiber and potassium. In a bowl, toss sweet potatoes in oil and seasoning until it is evenly distributed and top with salt. Spread out evenly on a parchment lined baking sheet and place in the oven for 30 minutes, or until crispy. Bien Provecho