Sweet Onion Maple Blend Recipes

Salmon in Sweet Onion Maple Butter


Rinse the fish fillets and pat they dry. Set aside.

For every 2 fillets, heat in a large pan

  • 1 tbsp butter
  • 1 tbsp Sweet Onion Maple blend
  • 1 tbsp fresh cilantro leaves, chopped fine
  • a pinch of salt (optional)

Place the fish in the pan skin side up and cook for 1 minute. Flip the fish skin side down and cook for 3-5 minutes, or until cooked through. Baste with the butter sauce every minute or so.

Hint: Adding a spice mix, especially one with sugar in it, will cause a normal “blackening” effect on the surface. Be sure to check for doneness by temperature or by raking a fork over the flesh.

To serve: Place fillet on a plate, skin side down, and spoon some of the butter sauce over the top. Garnish with fresh cilantro or parsley.

Asian Style Maple Onion Beef Tips

Try this delicious version of Asian beef tips, substituting healthy organic maple sugar for denatured commercial white sugar! Our less concentrated, natural sugar contains micronutrients that put less load on your body while providing a subtle, complex sweetness.


  • 1 1/2 lbs sirloin tips
  • 1/3 cup tamari (or soy sauce)
  • 3 tbsp coconut or olive oil
  • 3 tbsp sesame oil
  • 2 tbsp Sweet Onion Maple blend
  • 1/2 tsp crushed red pepper flakes
  • 3 garlic cloves, crushed
  • 1 scallion, sliced into matchsticks
  • 1 (2 inch) piece fresh ginger, grated or finely minced
  • 1 tbsp flour or cornstarch


  1. 1 1/2 hours before serving, mix all ingredients except the tips and flour/cornstarch, to make a marinade. Place the tips in a gallon ziploc, pour in the marinade, squeeze out the air, and seal. Place in fridge. Marinate 1 hour, turning over halfway through to soak evenly.
  2. Remove tips from the bag to a strainer set over a bowl. Allow to drain while heating cast iron (or other heavy) skillet at medium-high heat (setting 7 on the burner).
  3. When the skillet is hot, put the tips on; they should immediately begin to sear. Cook 4 minutes, turning the heat down to 5 after the first couple of minutes. Flip the tips, and cook another 5 minutes on the other side. Remove to a plate, tent loosely with tinfoil, and let sit for 5 minutes.
  4. Meanwhile, pour the marinade into the draining bowl and whisk 1 tbsp flour or cornstarch into the marinade until smooth. Then add to a small saucepan, and heat to boiling, stirring constantly. The marinade will slightly thicken, making a nice sauce for the tips or to top side dishes.

Tip: Cooking tongs make it easy to remove the marinaded beef from the bag to the strainer, and then to place them in the hot skillet, and turn them over.

To serve place on a bed of rice. Garnish with the thickened sauce.

Perfect Brown or Wild Rice

1. For every 1 cup of rice to be cooked, bring 4 cups of cold water to a boil.

2. When the water’s boiling, rinse the rice in a strainer under running water for 30 seconds, stirring with your hand. Then add to the boiling water.

3. Bring the water back to a boil, then lower the temperature to a slow roll and cook rice exactly 30 minutes uncovered. (If you use white rice, watch the pot carefully because white rice absorbes more water and could boil dry.)

4. After 30 minutes, pour the rice and water into a strainer over the sink. Let it drain for just 10 seconds, then dump the rice back into the cooking pot.

5. Cover with a tight-fitting lid and set aside for 10 minutes to steam. Fluff and serve.

Pulled Sweet Pork

Here is an easy, maple-sweet take on traditional Carolina pulled pork. Give it a try, you’ll be glad you did!


  • 3 lb Boston Butt (pork shoulder roast)
  • 1 Jar Sweet Onion Maple seasoning
  • 1/4 cup Chipotle Maple seasoning
  • 2 cups chicken broth
  • 1½ tbsp tomato paste


  1. Place pork roast in slow cooker, fat side up.
  2. Whisk tomato paste into chicken broth, then add the Sweet Onion Maple & Chipotle Maple seasoning blends and stir.
  3. Pour over the roast. Cover and set to ‘Low.’ Cook 8 hrs.
  4. Remove roast from slow cooker. Remove fat layer. Shred pork.
  5. Skim most of the fat off the surface of the liquid in the slow cooker. Return shredded pork. Let rest on ‘Warm’ setting for 1-3 hours.
  6. Use a slotted spoon to extract meat, or tip contents into a strainer if you are certain you won’t have leftovers. (Leftovers are best stored in some liquid.)

To Serve: Use as taco, burrito, or enchilada filling, add to nachos, tostadas, and salads. Serve on hamburger buns or hoagie buns.

Hint: Use 2 serving forks to pull the pork apart. Pieces 2-3 inches long and ¼ – ½ inch thick are ideal.

Zucchini Lasagna

Replace lasagna noodles with garden fresh zucchini and spice the ground beef with Sweet Onion Maple for a refreshing, lighter summer take on a favorite dish! (This is a great way to use oversized zucchini, too.)


  • 1/2 lb ground beef (or half-and-half with ground pork)
  • 1 lg clove garlic, minced
  • 1 medium onion, diced
  • 1 tbsp butter or olive oil
  • 4 oz tomato sauce or crushed tomatoes
  • 1 tbsp Sweet Onion Maple blend
  • Optional: 1 tsp Chipotle Maple blend, or chili powder
  • 1 green bell pepper, seeded and diced
  • 1 large zucchini.
  • 2 oz mozarella cheese, sliced thinly


1. Preheat oven to 375 F.

2. Slice zucchini into long, thin strips. (Optionally, peel first.) Sprinkle with salt to draw out the water. Set aside.

3. Chop onions and bell pepper.

4. In a skillet, heat the oil or butter, then cook the onions, meat, and garlic. When the meat is cooked, add the tomato, Sweet Onion Maple, and optional Chipotle Maple. Mix well and heat through.

5. Pat the salted zucchini strips dry.

6. To assemble, spread some meat sauce over the bottom of a baking dish. Then place strips of zucchini,, some meat sauce, and some diced bell pepper. Then more zucchini, followed by meat sauce and bell pepper.

7. Continue layering until all ingredients are used up. Place thin slices of mozarella cheese over the top.

8. Bake for 20 minutes. Then reset oven to Broil, move the rack up close to the broiler element, and bake 3-5 minutes to brown the cheese. Watch it so it doesn’t burn!