In an uncertain year, a family set out to challenge themselves and create something unique. The brother and sister duo of John Massey and Kathy Sanders, along with their spouses and adult children, wanted to keep active after their retirements, and during the restrictions from Covid-19, so they went back to work. With experience in food manufacturing, healthcare, education, and non-profits, they create a line of healthy, organic, sugar-free, and delicious vinaigrettes.
In the last year, they have launched a company, developed five flavorful vinaigrettes, gone through the process to become USDA certified organic, and opened their commercial kitchen. Their vinaigrettes flavors include Raspberry Wine, Lemon Mustard, Classic Red Wine, Balsamic Italian, and Haute Pepper. In the future, they are looking to diversify and offer up gift packages, marinades, and sugar-free cocktail mixes.
Currently, you can purchase their marinades at www.ThirdCoastOrganicFoods.com. However, please keep your eyes open as you might find them at local grocers and farmer’s markets in the future.
· 2 Cups sliced fresh strawberrie
· 1 ½ Cups peeled & diced cucumbers
· ½ Cup thinly sliced red onion
· ¼ Cup fresh feta cheese crumbles
· 2 Tbsp chopped fresh mint
· Third Coast Organic Foods Lemon Mustard Vinaigrette
01 Wash strawberries, cucumbers & Mint leaves before slicing, peeling and dicing;
02 Gently mix all Ingredients (except Lemon Mustard Vinaigrette) in serving bowl, cover with plastic wrap and chill in refrigerator until ready to serve.
03 When ready to serve, toss salad with Lemon Mustard Vinaigrette (about ¼ cup or to taste)
04 Makes about eight ½ cup servings.