Deliciously cheesy, smoky and spicy, Gindo's stuffed portobellos make a great vegetarian sandwich or just serve them as a side. Cover your campfire after the cheese has melted for 10 minutes to get a really nice smoky flavor on your portobellos.
The only thing better than crab cakes would be crab cakes with a touch of Gindo's Original. Saltine cracker crumbs work really well here, top with bread crumbs before baking for some added crunch and spritz with fresh lemon juice at the end. Enjoy!
Our original mop brings a uniquely brilliant flavor to ribs. Italian style, try braising for 2.5 hours, then char on high heat grill for 30 minutes. This mop will also work very well on steak, chicken and pork.
Savory, crispy and perfectly spiced. Dip these artichoke leaves in gindo's pesto, tzatziki, aioli or incorporate in a pasta dish. Our artichokes were oven roasted, but you could easily cook these on the grill or over a campfire.
Dress up your St. Patricks Day dinner with our Spiced Colcannon. Creamy with the perfect zing from Gindo's classic original. For a variation sub out half of the potatoes with parsnips and feel free to add chives, leeks or even bacon!
Chances are you've never had Baba Ghanoush like this before. The chili lime flavor and heat put an exciting twist on this classic Lebanese dish. Use as a dip for bell peppers, carrots, cucumbers, pita chips or spread on a sandwich! If you are camping and do not have a food processor on hand, do not worry as you can easily mix these ingredients together with a fork.
Here's a secret... After you season your chicken, pour out a 1/4 Cup of Gindo's sauce of your choosing. Using a spoon, begin spooning sauce under the skin of each breast. Continue until all the sauce has been used and then rub sauce into the meat using your hands.