Steam chicken wings until an internal temperature of 165°F is reached. Hold refrigerated for service.

Set grill to high. For each serving, toss 1 pound of steamed wings with 1/4 cup of Thai herb sweet chili sauce. Grilled until wings begin to caramelize.

Transfer grilled wings to a bowl. Toss with an additional 1/4 cup Thai herb sweet chili sauce to finish.

Garnish with 1/2 tsp sesame seeds and serve hot alongside extra sauce if desired.

Mix oil, vinegar and garlic & herb seasoning in large bowl with wire whisk until well blended.

Add chickpeas, cucumber, bell pepper, zucchini, and onion; toss to coat well. Cover.

Refrigerate until ready to serve.

Combine the flat iron steak, Grill Mates Montreal Steak Seasoning, and oil in a bowl.

Toss to coat evenly and allow to marinate for a minimum of 1 hour or up to overnight.

Set grill to medium-high. For each serving, season one portion of flat iron steak with 1 teaspoon of Grill Mates Montreal Steak Seasoning. Grill until desired doneness. Remove from grill, allow to rest, and slice on bias.

In a bowl, toss 3 cups baby lettuce greens, 8 halves grape tomatoes, 1 tablespoon celery, and a 1/4 cup buffalo vinaigrette until evenly coated.

Place dressed salad on plate and top with sliced steak and 1 tablespoon blue cheese crumbles. Serve.

In a bowl, whisk together vinegar, Italian Seasoning, and garlic powder to hydrate. Gradually whisk in oil to emulsify.

Add Buffalo Wings Sauce and whisk to combine. Hold refrigerated until service.

Split mixture in half, should be roughly 1/2 cup each. In one half, whisk in lemon juice and mayonnaise. Cover and refrigerate until needed.

Marinate chicken with remaining mixture for up to an hour.

Preheat grill to medium high. Remove chicken from marinade, discard any remaining liquid. Grill chicken until well marked on both sides and reaches an internal temperature of 165°F.

Plate each salad with 1 cup of greens, 1/2 cup torn bib, 3 olives halved, 5 artichoke wedges, 1 tablespoon of pepperoncini, 8 mozzarella balls, 3 pieces of salami folded and 1 tablespoon of parmesan.

Top with freshly sliced chicken and dress with 3 tablespoons reserved dressing.

Season each portioned steak with 1 teaspoon Peruvian Seasoning. Hold refrigerated for service.

Set grill to medium high and oven to 400˚F. For each serving, grill 1 seasoned steak to desired doneness. Allow to rest and slice.

While steak is cooking, spread 1 flatbread with 3 tablespoons pizza sauce and 2 tablespoons of first amount of chimichurri swirling on flatbread to combine and leaving a 1/2“ border along edges.

Cover with 1/2 cup cheese, 1/4 cup onions, and 1/3 cup mushrooms. Bake until cheese is melted and flatbread is crisp.

Cut as desired. Top with sliced steak and garnish with a drizzle of 2 tablespoons additional chimichurri. Serve hot.

Place parsley, cilantro and oregano in a blender or food processor and pulse to blend.

In a bowl mix together Buffalo wings sauce, oil, water and garlic. Slowly pour into blender pulsing to combine. Hold refrigerated for service.

Preheat oven to 400ºF. Mix seasonings in small bowl. Sprinkle evenly over all sides of the pork tenderloin.

Heat oil in large skillet on medium heat. Sear tenderloin on all sides, finishing off in the oven until an internal temperature of 145ºF is reached.

In a small bowl mix together parsley, cilantro, oregano, Chipotle BBQ Sauce, olive oil, water, and garlic until well blended.

Hold refrigerated for service. Do not hold more than one day.

Set grill to medium high. For each serving, rub 1 portion steak with oil and 1 teaspoon Smokehouse Rub. Grill to desired internal temperature.

Plate and drizzle with 2 ounces Chipotle BBQ Chimichurri. Serve warm alongside desired accompaniments.