Featured Recipes

Try seasonal flavors from our incredible Team of in-house Chefs!

This week’s feature is from our delightful Chef Dave in Deep River, CT

  • Pre-oven to 325°
  • Slice 1lb Boneless Chicken Breast on a bias, cross-wise – to ½” to ¾” thick.
  • Lightly toss with 1/8 cup of Olive Oil. Salt & Pepper.
  • Mix Adams Harvest Spice Seasoning with ¼ cup of water.
  • Toss with chicken fillets.
  • Roast 12 – 16 mins. 160° internal temp.
  • Serve with Harvest Gravy.

Harvest Gravy

Gently heat preferred quart of poultry gravy with 1 cup Apple Cider & 1 tsp ground Cinnamon.

Accompany with herb stuffing for an extra savory treat.


  • Pre-oven to 375°
  • Combine 1/3 cup Adams Maple-Apple Brine with 3 cup water.
  • Add 4lbs Chicken Drumsticks to brine and marinate overnight.
  • Drain.
  • Roast 25-35 mins.
  • Garnish with 1/2 bunch of sliced Scallions.

Serve over Chef Dave’s Roasted Root Vegetables


  • Pre-oven to 375°
  • Toss 1 lb each of Carrots (peeled – 2” lengths”), Yellow Turnips (peeled -1″ cubes), Red Potatoes (peeled – 1″ cubes) and thickly sliced Onions with 1/4 cup Olive Oil.
  • Lightly season with Salt & Pepper.
  • Transfer to parchment paper lined sheet and roast 20-25 mins.

Serve with Chef Dave’s Apple-Maple Chicken Drums


Roasted Kielbasa w/ Brussel Sprouts

  • Pre-heat oven to 400°
  • Toss 1.5 lbs Brussel Sprouts (trimmed & halved), 1/4 cup Olive Oil, 1 tbs Adams Smoky Garlic Onion Spice, 1/2 tbs Kosher Salt.
  • Transfer to half of parchment lined sheet pan.
  • Roast 8 mins.
  • Add 1.5 lbs Kielbasa (halved lengthwise & cut in 2″ pieces) to other half of sheet.
  • Roast additional 8-10 mins, until edges lightly brown.
  • Drizzle with Maple Syrup, if desired

Suggested Side: Roast Sweet Potato w/ Pumpkin Spice Butter



Roast Sweet Potato w/ Pumpkin Spice Butter

  • Pre-heat oven to 400°
  • Cut in half (lengthwise) 6 medium Sweet Potatoes.
  • Place flat side down on oiled, parchment lined sheet pan.
  • Roast 40-50 mins.
  • Meanwhile:
  • Combine 1/2 lb Unsalted Butter, 1 tbs Pumpkin Spice, 2 tsp Salt, 1 tsp Pepper.
  • Gently melt.
  • Spoon over flat side of potato and enjoy!

Serve with Chef Dave’s Roasted Kielbasa w/ Smoky Brussel Sprouts


Cranberry Herb Pork Loin

  • Pre-oven to 450°
  • Rub 9-10lb Pork Loin with oil.
  • Roast for 15 minutes.
  • Sprinkle 1/4 cup of Adams Cranberry Herb Rub.
  • Reduce oven to 300° cook for 30 to 40 more mins – until internal temperature is 135° – 140°.
  • Rest 15 to 20 minutes.
  • Slice a 1/4 inch thick.

Serve with Pork Gravy and Sautéed Onions or Sautéed Honeycrisp Apples.


Maple Bourbon Butternut

  • In large bowl, combine 5lbs of Butternut Squash (cubed), 2 tbs Adams Vermont Maple Bourbon Rub, 1 stick of Butter and 2 tbs Maple Syrup.
  • Toss.
  • Transfer to baking dish.
  • Roast at 375° (or Steam) for 12 to 15 mins.