Featured Recipes

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

Chef Mike’s

Fontina & Asparagus Stuffed Chicken Breast

  • Pre-heat oven to 375°
  • Slice pockets into 6 Boneless Chicken Breasts (about 3/4 of the way). Stuff each chicken with 2 slices of Fontina Cheese and 6 halves of Asparagus stalks.
  • In small bowl, combine 8 tbs Brown Sugar, 2 tsp Chili Powder, 2 tsp Paprika, 2 tsp Italian Seasoning, 2 tbs minced Garlic, 1 tsp Salt, 1 tsp Pepper. Rub all over chicken.
  • Add 4 tbs olive to pan. Sear chicken 2-3 mins, each side.
  • Transfer to baking dish, cover and bake 15-20 mins or until internal temp reaches 165° or above.

Chef Darek’s

Chicken Puttanesca

  • Season 8 Chicken Thighs with Salt & Pepper.
  • Sear until browned. Remove from pan. Set aside.
  • Add 28oz can Crushed Tomatoes, 2 Garlic Cloves (crushed), 1 medium Red Onion (diced), Capers to taste, 6.5oz jar Calamata Olives, 10oz jar Green Olives & 1 cup Red Wine. Heat until ingredients combined and sauce is formed.
  • Return browned Chicken to sauce to finish cooking.
  • (165° internal temp)
  • Add Fresh Basil for extra flavor & serve.

Chef Jeff’s

Touchdown Meatloaf

  • Pre-heat oven to 350°.
  • Combine 3 lbs Ground Beef, 3/4 cup Ketchup, 1 1/3 cups Bread Crumbs, 4 TBS dehydrated Onion (or fresh diced),
  • 2 Eggs, 2 1/2 tsp Granulated Garlic, 1 1/4 tsp Kosher Salt & 1 3/4 tsp Black Pepper.
  • Hand shape into football-shaped loaf.
  • (jersey wearing optional)
  • Bake on sheet pan for 30 mins or until internal temp reaches 160°

Chef Nikki’s Garlic Soy Chicken & Veggies

  • Pre-oven to 375°
  • In saucepan, combine 1 cup Soy Sauce, 3 tbsp Oil, 6tbsp Brown Sugar, 6 cloves of Garlic (crushed), ½ tsp Crushed Red Pepper.
  • Stir until sugar is dissolved.
  • In bowl, add Red, Orange & Yellow Peppers (cut into strips), Snap Peas, Scallions (cut into 1 in pieces) & Skin-on Bone-In Chicken Thighs.
  • Add sauce and toss.
  • Roast in single layer until veggies are tender.
  • Drizzle with Sesame Oil before serving over rice.

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

Cranberry Herb Spiced Chicken Thighs

  • Pre-oven to 375°
  • Toss 2 lbs Boneless Chicken Thighs with 1/2 cup Adams Cranberry-Herb Spice & 1/2 cup of Water.
  • Drizzle with 1/4 cup Olive Oil.
  • Add Salt & Pepper to taste.
  • Roast on sheet pan for 15 mins.
  • Meanwhile: Toss 8 oz Fresh Cranberries with 1/2 cup of Sugar.
  • Sprinkle on chicken and roast 15 mins more.

  • Pre-oven to 325°
  • Combine:
  • 1/2 cup Apple Cider Vinegar, 3/4 cup Adams Vermont Maple Bourbon Spice & 1/2 cup Brown Sugar with Salt & Pepper to taste.
  • Rub mixture all over 1 – 2 1/2 lb Spare Rib.
  • Add to roasting pan and cover tightly.
  • Cook 3 1/2 – 4 hours.

  • 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.