I absolutely love easy, set it and forget it recipes, and this one fits the bill perfectly! This melt in your mouth brisket is a fantastic option for many different uses including sandwiches, tacos, bowls, and as a main dish with sides. It will also make your house smell amazing!

For BBQ sauce we LOVE Tom's Bootleg BBQ, locally made and created in Skaneateles, NY! We initially tested this recipe with a maple barbecue sauce but found that the high sugar content doesn't hold up well with the longer time in the slow cooker. For our maple loving friends we recommend cooking the brisket in the slow cooker with a lower sugar content sauce (no maple or brown sugar BBQ sauces here!) and serving the beef with a BBQ sauce of your choice. You can also use the sauce from the slow cooker to serve with the beef.

3-4lb beef brisket, thawed
approximately 28 ounces BBQ sauce (we love Tom's Bootleg BBQ)
olive oil for drizzling

For the Rub:
1 tablespoon brown sugar, packed
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
3/4 teaspoon mustard powder
1 teaspoon salt
1/2 teaspoon black pepper

This is our favorite tenderloin recipe, inspired by Chef Gordon Ramsay's fillet mignon recipe, and it combines his preparation methods for both stovetop and oven. We love this recipe served with simple sides, like roasted potatoes, asparagus, or broccoli, to allow the tenderloin to shine in the spotlight!

tenderloin steaks
salt and pepper for seasoning, to taste
one bunch of rosemary
one bunch of thyme
garlic cloves to taste
olive oil
​butter, approximately 2 tbs

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup granulated sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1/3 cup canola oil or similar
1 large egg
1 cup milk

This taco recipe is quick and easy in a slow cooker! I love having an alternative to ground beef for tacos and other Mexican inspired dishes that is simple to make. Try some our favorite toppings:

• traditional toppings: lettuce, diced tomatoes, onions, sour cream, cheese, cilantro
• get creative: pineapple, pickled onions, Wegmans broccoli, cranberry, and brussel sprout slaw 

For the Beef
approximately 3lb roast (I use a chuck roast)
salt and pepper to taste
cooking oil

For the Slow Cooker
1/2 teaspoon cayenne
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 cloves minced garlic
1/4 cup beef broth
2 tablespoons tomato paste
1 jalapeno pepper, diced and seeds removed
1/4 cup lime juice
1 medium yellow onion, diced

This bright and delicious side is the perfect addition to grilled steaks in the summer, roasted meals in the winter, and everything in between! I love it most in the summer when I can use fresh veggies from my garden or my local farm stand, but this takes longer to prepare the corn, so for this version I've used canned corn instead of grilled sweet corn. If you'd like to use fresh sweet corn you can boil it on the stove or use our favorite grilled sweet corn method! Be sure to try this with our Grilled Skirt Steak & Chimichurri Sauce, pictured here and SO delicious!

Wegmans Basting Oil
1 small zucchini, diced
1 can corn
1/2 cup cherry tomatoes, cut in half
Wegmans Garlic Herb Seasoning Shak'r, to taste

1. Heat a skillet on high heat. When the pan is hot add the basting oil to coat the bottom of the pan.
2. Add the diced zucchini and corn to the pan, stirring and cooking until the edges are browned. Turn off heat.
3. Season with Garlic Herb shaker, add cherry tomatoes, and stir to mix.

Serve warm with your favorite main dish and enjoy!

This recipe requires a little planning ahead, grills quickly, and yields fabulous results! Chimichurri is a traditional Argentinian sauce with the perfect amount of brightness, acidity, and a touch heat to complement the richness of the flank steak cut of beef. I love it with a side of Pan Seared Summer Veggies and a cold drink!

For the Steak
2 pounds skirt steak
salt and pepper

For the Marinade
1/3 cup olive oil
1/3 cup wine vinegar (I use white wine vinegar but you can use any)
1/3 cup soy sauce
1 tablespoon local honey
1 teaspoon minced garlic
1 teaspoon crushed red pepper

For the Chimichurri
​4 cloves garlic, peeled
​1 cup fresh flat leaf parsley
1 cup fresh cilantro
2 teaspoons fresh oregano
1 1/2 tablespoon white wine vinegar
1 1/2 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional, for some kick!)
1/3 cup olive oil

Marinate the Steak
Combine all the "For the Marinade" ingredients in a plastic zip bag. Season steak with salt and pepper on both sides and place it in the bag with the marinade. Let the steak marinate in the fridge for 4 hours.

Make the Chimichurri Sauce
Place the "For the Chimichurri" garlic in a food processor and pulse a few times to finely mince. Add the remaining "For the Chimichurri" ingredients except the olive oil and pulse a few more times. Scape down the sides as needed. Slowly add in the olive oil, pulsing between additions. Serve at room temperature.

Grill the Steak
Preheat the grill to high heat, or make your charcoal grill nice and hot! Remove the steak from the marinade and sear on the hot grill for 3 to 4 minutes per side until the steak reaches the desired doneness. Let rest for five minutes then slice into thin strips against the grain.

Drizzle your steak with chimichurri sauce, add a side of our Pan Seared Summer Veggies, and enjoy!

Local maple syrup, Daniluk Farm raised ground beef, and thick cut bacon make this the most delicious chili on the planet! This recipe requires some simple prep work and pairs perfectly with my favorite Country Cornbread smothered in local honey. Please note that this recipe should NOT be doubled because you won't be able to fit it in your crock pot! It's already written as a double recipe since I love the leftovers from this chili - the flavors meld overnight in the fridge and it's even more delicious the second day!

My favorite maple syrup is the Grade A Dark maple syrup from Cedarvale Maple Syrup Co. and my favorite honey for the cornbread is from Hiwire Honeybees.

On the Stove
2 pounds ground beef
12 ounces (1 package) Wegmans Hickory Smoked Uncured Bacon

In the Crock
28 ounces (big can) Wegmans crushed tomatoes, steam peeled, no added spices
2 15-ounce cans Wegmans organic cannellini beans
2 16-ounce cans Bush’s organic baked beans
Generous pour of real maple syrup to taste (approximately 3/4 cup)
Sprinkling of brown sugar (light or dark, approximately 1/2 cup)
3 teaspoons REGULAR chili powder
½ teaspoon CHIPOTLE chili powder
1 teaspoon ground cumin
12 twists each salt and pepper

This is one of my go-to dinner recipes! I adapted this version from a Food Network recipe by Jet Tila to make use of the ingredients I usually have on hand, plus some more veggies (because who actually eats enough veggies?). This recipe is delicious with a variety of cuts - be sure to check out our Pasture Raised Beef and order some if you haven't already! I also recommend using a wok for this recipe since it makes a ton of food and it's harder to stir in a skillet. I use the Calphalon Elite Nonstick Wok by Williams Sonoma and the Littledeer Wok Paddle for this recipe. I recommend brown rice with this stir fry, or try it with no rice for a lower carb meal option.

For Slicing
approximately 1.5 pounds tender beef (such as skirt steak, sirloin, or flank steak)
1 pound broccoli florets
2 red bell peppers
6 ounces snow peas

For the Marinade
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
1 teaspoon baking soda
2 cloves minced garlic

For the Sauce
1/3 cup beer (or stock)
1/4 cup oyster sauce
1 teaspoon cornstarch

For the Pan
2 tablespoons vegetable oil

Prepare all the "For Slicing" ingredients:

• Beef - slice your selected cut into small strips against the grain, approximately 1/2 inch wide and 1 inch long; remove any large fat deposits
• ​Broccoli - cut florets into very small pieces so they cook quickly, or leave them larger and microwave them for approximately one minute in a covered bowl to soften them before they go in the wok
• Peppers - remove the top and seeds and slice the pepper into thin strips approximately 2 inches long
• Snow peas - just rinse and you're ready to go!

Combine all the "For the Marinade" ingredients in a large bowl and whisk until well combined. Add the sliced beef to the marinade and stir until coated. Allow the beef to marinate for 20 minutes.

Combine all the "For the Sauce" ingredients in a small bowl and stir until well combined.

​Heat the wok or large skillet and the "For the Pan" oil on the stovetop over high heat until a white wisp of smoke appears. This is how you know your pan is hot enough to start cooking!

Once the wisp appears add the marinated beef to the pan and cook for one minute, stirring constantly. The beef should be browned on the outside but not cooked through after one minute.

Add the broccoli and the peppers to the pan and cook for one minute, stirring continuously.

Add the sauce and the snow peas to the pan and stir for another minute until the sauce starts to glaze and thicken.

Serve hot and enjoy!