Mango Habanero Summer Salad
¼ Cup Pumpkin Seeds
2 Cups mixed greens
2 tbsp Litehouse Mango Habanero Salad Dressing
Slice pear and peach into thin, salad-sized chips.
Mix all ingredients together in a large bowl. Drizzle dressing over all. Toss (optional). Then serve with an Alaskan Mango-Peach Seltzer.
Mixed Berry Summer Salad
½ Cup blueberries
½ cup strawberries
¼ cup walnuts
2 cups mixed greens
2 tbsp Litehouse Raspberry Vinaigrette
Slice straberries into thin, salad-sized cross-sections.
Mix all ingredients together in a large bowl. Drizzle dressing over all. Toss (optional). Then serve with an Alaskan Mixed Berry Seltzer.
Pan Seared T-Bone Steak
1 1/2 pounds bone-in T-bone
Salt & Pepper
1 tbsp Canola oil
Litehouse Gorgonzola Center Cut Crumble
Preheat the oven to 450 degrees Fahrenheit.
Heat a large skillet over high heat. Pat steak dry and season with salt and pepper. Add canola oil to the skillet. Add steak to the now oiled skillet. Reduce heat slightly and cook until brown (about 4 minutes on both sides). Transfer skillet to the oven and roast for about 6-8 minutes. Remove steak from oven and let cool down.
Cut steak into strips and garnish with Litehouse Gorgonzola. Serve with an Alaskan Amber ale.
Grilled Alaskan Burger topped with Litehouse Coleslaw
1 ½ lb ground chuck burger
Salt & Pepper
1 raw tomato
1 ½ tbsp canola oil
4 burger buns
1 tbsp Litehouse coleslaw
Divide meat into 4 portions and from each loosely form a burger patty. Season the patties with salt and pepper. Chop the tomatoes into medallions.
Clean grill. Put on high heat. Then, brush the patties with oil. Apply the patties to the grill and grill until golden brown on the first side (about 3-5 minutes). Flip patty and until cooked through on the other side.
Remove patties from the grill and place on bun. Add tomato medallions and 1tbsp of Litehouse Coleslaw. Serve with an Alaskan Amber ale.