The most common way to enjoy the bacon is to pan fry with a bit of oil. You can also use it in a variety of other ways:
Wrap dates or figs in bacon strips and bake at 350; check after 10 minutes (until you smell the bacon).
Cut in bits for use in carbonara or for sauteeing with brussels sprouts
You could also do this with figs!
Slice to desired thickness and pan fry with a bit of oil (we like it on a breakfast sandwich or with a tofu scramble!)
Try our breakfast sausage on a sandwich with a tofu egg and vegan cheese!
These cutlets are perhaps the most versatile item we make. You can pretty much substitute these cutlets into any chicken recipe you already have.
Marinade or season and grill
Bread and pan fry or bake
Pan fry with oil
Cut into strips and stir fry
If you want to get fancy, you can wrap the cutlets in moistened rice paper in order to create a “skin” before pan frying
Try a classic recipe such as this one from the New York Times for chicken piccata with our cutlets! We wrapped the cutlets in softened rice paper to get this nice and crispy!
Pan fry with a bit of oil (whole, halved, or sliced into rounds)
Brush lightly with oil and grill
First things first, thaw your brisket and bring to room temperature. Second, select the barbecue sauce of your choice (store-bought or homemade). Smother your brisket. If grilling, grill on high heat, eight minutes per side. If using the oven, preheat to 450 degrees. Cook for about twenty minutes, flipping halfway through. You’re looking to get some color, but you don’t need to kill it.
You can prepare it any way you like--marinade or dry rub, grill or pan-fry, but you'll probably want to provide a bit of oil. The last two times we made this at home, we used this marinade and it was excellent: https://www.saveur.com/article/Recipes/Marinated-Flank-Steak/
These come fully cooked (but frozen), so they only need to be heated through. We do have some recommendations for preparations here: Preparation tips
These come fully cooked (but frozen), so they only need to be heated through. We do have some recommendations for preparations here: Preparation tips
These need to be defrosted, probably a day in the fridge prior to cooking. See our preparation tips here.